What's for supper?

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DrYes said:
I'm also busy trying various fish recipes and I'm keen on trying pilchards/sardines.Did you get the ready made curry pilchards or did you do your own thing.Please share if it was the latter.

:)
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I started a thread entitled PILCHARD CURRY in which I shared my recipe.
 
Something vegetarian I think.

Had too much meat over the weekend.

Maybe a stirfry vegetables with canned tomatoes lasagne.
 
Picard said:
Something vegetarian I think.

Had too much meat over the weekend.

Maybe a stirfry vegetables with canned tomatoes lasagne.
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Tell me what you've got and I'll give you a recipe.

Actually, what ever happened to that thread?
 
Picard said:
I will pop by PnP later this afternoon. What must I get?
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Wanna do a mushroom lasagna?

Buy a kilo of button mushrooms. Serious - that much. Ready chopped is fine, to save you time. In the biggest pot you have, cook them up with a little garlic, salt and pepper. Cook at a very high temperature and stir often to ensure they don't stick. Once they are all cooked through (there should be a fair bit of liquid that came out), switch off, put on a lid and let them cool in their own juices - don't open the lid. In another pan, fry up some onion in butter. Once softened, add celery, one tin of canned tomato, tomato paste, salt, pepper and dried origanum. Cook until the raw tomato flavour is out. Add mushrooms and mushroom juices. Set aside.

Make a white sauce. Equal quantities butter and flour over medium heat to make a roux. Then whisk in hot milk until it resembles a slightly thick sauce. Cook until it thickens up a little more, but don't boil it. Add salt and pepper to taste. Add a pinch of nutmeg. Add a parge handful of pecorino cheese.

Now assemble your layers of mushroom, sauce and lasagna sheets, ensuring the final layer is either sauce or mushroom. Top with grated mozzarella cheese. Bake at 180C for about 40 min to an hour, depending how long it takes your lasagna sheets to soften up. Make sure you let it cool for at least 20 minutes before slicing it, or it will all fall apart.

Enjoy.

Lasagna does take time to make btw. If you want to take some shortcuts then be my guest, but that is my traditional recipe for mushroom lasagna...
 
If you'd like an awesome recipe, try this one:

Cook that ton of mushrooms, the onions, celery etc. Reduce two cups wine to one tenth of it usual volume - literally on a med-high heat reduce it till it goes a little brownish and is one tenth its volume. Add two cups of chicken stock on a low temperature. Add mature cheddar and pecorino and stir in. Once stirred in (on a low temp - not boiling), don't touch it again. Once it has started to cool a little, add 250ml/gr of cream cheese. No seasoning required now but I like to add some wholegrain mustard and a pinch of nutmeg here. Now mix in the mushrooms, the cheese sauce and cooked spaghetti - awesome, awesome dish.

Thanks to Heston Blumenthal for this cheese sauce recipe. It is quite simply the best cheese sauce you will ever make. It is gluten-free and sooooooo cheesy...
 
Since all our kids have moved out we have been lazy. We get home cooked meals at R35 each Monday to Fri. Food is good but too much carbs like potato or rice or pasta. So what we do on weekends is just lightly fry chopped celery, onions, leeks and cabbage in olive oil. Then add water and bring to the boil. Add salt, pepper and paprika.
Now add pinky sized deboned chicken breast without skin. Boil till tender. Good detox meal. Even better. Make enough for 2 days. Good for High Blood Pressure.
If you want, add potato or pasta if you not detoxing.
 
I've decided to test out the health benefits of the fasting claims made in previous threads.

I'm pretty bloody hungry - I won't lie...
 
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