debxena

I love to cook. This is, in large part, thanks to my mother encouraging me when I was younger - helping out when making dinner, attempting to bake slices and biscuits, and generally finding my way around the kitchen.

It's her birthday today - she would have been turning 49 again (if you know what I mean). So I thought I'd share some of my favourite recipes. Some I learned from her, others I've discovered myself. But all are very, very yummy indeed.

(starfirenz and moonspirit43, I hope you find them useful!)

First up is lasagne. Lasagne was the first meal I ever successfully cooked - and I've made it many many times over the years. The first recipe is the meat-version. I don't make it any more (having gone vegetarian), but it's damned simple and very nice. The second recipe is the vegetarian version, and I make it about twice a month these days.

Lazy Lasagne
(from ALISON HOLST'S COOKING CLASS by Alison Holst [that's the red book, for anyone in NZ who has them])
4-6 servings

For this family-style lasagne, nothing is pre-cooked. Use small lasagne noodles rather than sheets for best results.

INGREDIENTS
500g minced beef
2 garlic cloves, chopped
1 tsp dried basil
1 tsp dried oregano
425g can tomato puree
2 Tbsp tomato concentrate
1 pkt tomato soup
2 tsp instant beef stock powder
1 1/2 cups hot water [note that this is CUPS, not litres. I got this wrong once - soup!)
150g (1/2 pkt) small lasagne noodles
2 cups grated cheese
2 tsp cornflour
1 egg
3/4 cup milk
paprika

1: Mix first 9 ingredients thoroughly. Spray or butter a 23cm square ovenware dish. Pour 1/3 meat mixture into it. Place 1/2 lasagne pieces over meat, then sprinkle with 1/2 cup of the grated cheese. Layer another 1/2 of the meat mixture, remaining lasagne and another 1/2 cup cheese. Cover with remaining meat.

2: Bake immediately, uncovered, at 180 deg Celsius for 50 minutes. (Alternatively, microwave on high power for 30 minutes.)

3: Mix remaining cheese, egg, cornflour and milk. Pour over cooked mixture evenly, sprinkle with paprika, and bake 150 deg Celsius for 10 minutes or until topping sets. (Alternatively, microwave on 50% power for 10 minutes.)

4: Leave to stand 15-30 minutes before cutting into squares (or reheat before serving later). Serve with a salad.

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Spinach Lasagne
(from szandara)
Serves 4-6

Absolutely gorgeous, enjoyed even by carnivores. Sheets work better than noodles for this one.

INGREDIENTS
1/2 cup grated Parmesan cheese
2 large egg(s)
10 oz chopped frozen spinach
28 oz canned crushed tomatoes
10 oz canned tomato paste
1 1/2 sheets lasagne [fresh works better than dried]
2 Tbsp minced garlic
1-2 Tbsp ground basil
1 Tbsp ground oregano
16 oz fat-free ricotta cheese

1: Mix ricotta, 1/4 cup parmesan, eggs, spinach in one bowl. Mix crushed tomatoes, tomato paste, garlic, oregano and basil in another bowl.

2: Spray pan with olive oil cooking spray. Layer as follows: thin layer of tomato sauce, lasagne sheet, 1/3 of tomato sauce, 1/2 cheese mixture; lasagne sheet, 1/3 of tomato sauce, 1/2 cheese mixture; lasagne sheet, remaining tomato sauce.


3: Top with 1/4 cup of parmesan and bake at 350 for 45 minutes.

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Next we have one of my favourite winter meals: the risotto. Many risottos are pretty basic, with just mushrooms, or cheese. This one has a few more ingredients, but is uniformly adored by all who try it!

Leek, Mushroom and Lemon Risotto
(from VEGETARIAN: The Best Ever Recipe Collection, by Linda Fraser)
Serves 4-6

A delicious risotto, packed full of flavour, this is a great recipe for an informal supper with friends.

INGREDIENTS
8 ounces trimmed leeks
8 ounces cremini mushrooms [I use button or brown mushrooms]
2 tablespoons olive oil
3 garlic cloves, crushed
6 tablespoons butter
1 large onion, roughly chopped
scant 1 3/4 cups arborio rice [that's just the fancy name for risotto rice]
5 cups hot vegetable stock
grated zest and juice of 1 lemon
2/3 cup freshly grated Parmesan cheese [or frozen shredded Parmesan cheese!]
1/4 cup mixed chopped fresh chives and flat-leaf parsley [or some dried 'Italian Herbs']
salt and freshly ground black pepper
lemon wedges and sprigs of flat-leaf parsley, to serve

1: Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop.

2: Heat the oil in a large saucepan and cook the garlic for one minute. Add the leeks, mushrooms, and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside.

3: Add 2 tablespoons of the butter to the pan and cook the onion over medium heat for about 5 minutes.

4: Stir in the rice and cook for 1 minute. Add a ladleful of stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed.

5: Stir in more liquid as each ladleful is absorbed; this should take 15-20 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky.

6: Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and 3 tablespoons of the juice, half the parmesan and the herbs. Adjust the seasoning and serve, sprinkled with remaining parmesan and herbs. Serve with lemon wedges and sprigs of flat-leaf parsley.

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What Ben and I call pottage is a basic rice/lentil porridge with yummy spices. I can imagine being able to cook this when camping - all it needs is a saucepan, a frying pan, and a little bit of patience. The end result is warming, tasty, and very easy to save for leftovers.

Pottage
This recipe will make enough for a week of lunches. To save time if you make it regularly, mix up enough spices for 12 batches and use 2-3 tsp. each time. [A double batch makes 7 servings]

INGREDIENTS
1.5 cups dried lentils [red work best, I find]
1 cup Basmati rice
5 cups water
2 tsp salt
3 Tbsp margarine
Spice Mix
0.75 tsp cloves
0.5 tsp cumin
0.25 tsp black pepper
0.125 tsp Cardamom pods
0.125 tsp ground coriander [you can get this at a spice shop/bulk food shop]
0.125 tsp turmeric

1: In a large pan, bring the water and salt to a boil. In the meantime, rinse and drain the lentils. Throw out any stones or other impurities. Do the same for the rice.

2: Toss the lentils and rice into the pan, mix well, and simmer for 20 minutes. Leave the heat a little higher than you would for rice alone. It should be dry but not too dry. If still wet, let sit for a few minutes with the cover off. If too dry, add a little hot water.

3: Heat the margarine in a small skillet. Stir the spices into the butter or margarine and blend. You can leave it on very low heat for 20 minutes while the rest cooks. When the rice and lentils are done, stir the spice mixture into the rice and lentils and mix well.

4: Serve with some type of green - broccoli works well, as does leeks, edamame, Brussels sprouts, or peas.

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Another favourite in our house is the pasta bake. There are lots of variations I make on this - some with tuna, some without, some with olives and capers, some with spring onions. But the basic recipe - endlessly adaptable - is below.

Pasta Bake
Serves 4-8
I've adapted this from a bunch of different recipes. And it's damned yummy!

INGREDIENTS
1 packet pasta [macaroni, spiral, penne, or shells tend to come out best]
olive oil
1 onion, chopped
2 tsp crushed garlic
1 red capsicum, sliced
1 green capsicum, slices
200 gm approx mushrooms, sliced
1 cup sour cream [or cottage cheese, or ricotta, or plain unsweetened yoghurt]
1/2 cup tomato relish
dollop of sweet chilli sauce [can be left out]
tin of drained tuna [can be left out]
1/2 cup grated cheese

1: Heat oven to 180 deg Celsius. Cook pasta on stove top, according to package directions.

2: While pasta is cooking, heat oil in a large frying pan. Add onion and garlic and fry gently until they soften, about 4 minutes. Add capsicums, fry gently for about 4 minutes. Add mushrooms (and more oil if needed], fry until they are softened and browned. Remove from heat.

3: Drain pasta, return to pan. Add vegetable mix, sour cream, tomato relish, sauce, tuna, and half of the cheese. Mix well.

4: Spray a casserole dish, and tip mixture in. Top with remaining cheese.

5: Cook in oven about 20 minutes, until hot and bubbly. Serve immediately.

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And, finally, there's a recipe that's a little more complicated, but well worth it to see the expression on people's faces when they try it. It's a casserole - with a meat-free twist.

Eggplant and Mushroom Casserole
(from the Very Easy Vegetarian Cookbook by Alison Holst)
Serves 4

This dish does require several different steps but the end result is delicious!

INGREDIENTS
1 large Eggplant
3 Tbsp Olive oil
1 medium onion
1 tsp olive oil
1 tsp minced garlic
250g sliced mushrooms
2 Tbsp basil pesto
1 tsp salt
black pepper to taste
1 cup sour cream (or plain unsweetened yoghurt)
1 large egg
1 cup grated cheese

1: Preheat the oven to 200C. Cut the eggplant into 1cm thick slices, brush both sides lightly with oil and arrange the slices in a single layer on one or two baking sheets. Place these in the oven and bake for 15-20 minutes, until the eggplant is soft and beginning to brown at the edges (if you have to use two trays, swap their position in the oven after 10 minutes so that the eggplants cook evenly).

2: While the eggplant bakes, peel and slice the onion then heat the oil in a large frying pan. Add the garlic and onion and sauté, stirring frequently, until the onion has softened. Stir in the sliced mushrooms and cook gently until the mushrooms have wilted. Add the pesto, salt and pepper to taste and cook for 1-2 minutes longer, then remove from the heat.

3: Lightly oil or spray a 25x30cm casserole dish. Arrange half the baked eggplant slices in a layer over the bottom of the dish, cover this with mushroom mixture, then another layer of eggplant.

4: Mix the sour cream / yoghurt, egg and salt together in a small bowl. Pour and spread this mixture over the layered mixture then sprinkle the top with the grated cheese.

5: Bake at 200C for 20 minutes or until the top is bubbly and turning brown. Remove from the oven and leave to stand for 5-10 minutes. Serve with a salad or lightly cooked vegetables and some crusty bread.

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I hope some of you try making them - and I hope you enjoy them as much as I do! Let me know :)


And mum - happy birthday. Miss you.