Easy Meals Recipes H
1 x 500 gram packet of gnocchi
2 teaspoons of olive oil
Approximately 400 grams of shaved ham, chopped into bits
1 x 250 gram punnet of cherry or grape tomatoes, halved
1 x 250 gram packet of frozen spinach, thawed
1 teaspoon of finely grated lemon rind
1 tablespoon of lemon juice
1 jar of bechamel sauce (approximately 530 grams)
Approximately 1/2 a cup of grated parmesan cheese
Cook the gnocchi in a large saucepan to packet directions then drain and remove to a bowl,
cover to keep warm
Heat the oil in the same saucepan
Add the ham and tomatoes
Cook, stirring, for a few minutes until tomatoes are soft
Make sure there is no excess moisture in the defrosted spinach
Add the spinach, lemon rind & juice, bechamel sauce and parmesan to the pan
Stir until combined
Return gnocchi to saucepan
Cook over a low heat, stirring until hot
Season with salt and pepper to taste
Tagliatelle pasta comes in packs of "coils" - you don't need a whole pack for this dish
This meal is very easy to prepare and cook, with any leftovers good to freeze for later
3 thick ham steaks, diced roughly
2 medium brown onions, diced
1 small - medium red capsicum, seeded and sliced into bits about 2 - 3cm long
6 mushrooms, peeled and thickly sliced
2 heaped teaspoons of crushed garlic
1 heaped teaspoon of nutmeg
1 heaped teaspoon of cracked black pepper
Salt to taste
Approximately 450ml of full cream
1 small (ish) glass of white wine
2 tablespoons of olive oil
5 "coils" of tagliatelle pasta
In a largeish non-stick fry pan or skillet, cook the onion, garlic, nutmeg, cracked pepper and salt
in the olive oil until onion is softened
Add the diced ham steak, stir thoroughly and cook until the ham steak is browned on all sides
Add the mushrooms and capsicum, stir through and cook gently
for a couple of minutes until veges are softened
Stir through the cream and bring gently to the boil, then turn down to a simmer
Simmer for approximately 5 minutes, stirring occasionally
Add the wine, bring back to the boil then reduce to a simmer
Continue to simmer for approximately 20 - 25 minutes, stirring occasionally,
so the sauce reduces and thickens
Meanwhile, cook the tagliatelle pasta according to packet directions and drain
When the ham steak mixture is done, add the cooked and drained pasta and mix through
Serve with pieces of warmed Turkish bread or ciabatta if desired
This is easiest prepared the night before and turned on in the morning before you leave the house for the day. You'll return to a house that smells fabulous and a dinner that's almost ready.
Leftovers freeze well for later use, and you can put pretty much any vegetables in this that you like -
the following is what I use.
1 kg diced beef
1 jar Dolmios Extra Spice Peppers pasta sauce
1 x 220g can of baked beans in ham sauce
A few drops of tabasco sauce
2 teaspoons curry powder
**Please note - as a guide, I chop the veges into pieces roughly 2cm square/round, but you can make them any size you like - just don't make them too big otherwise they won't cook through. I also use frozen broccoli and cauliflower, simply because it's easiest for me**
2 medium potatoes, peeled and chopped
1/2 a medium gold sweet potato, peeled and chopped
1 medium carrot, peeled and chopped
1/2 a dozen chunks of peeled pumpkin (I use butternut)
2 x brown onions, peeled and chopped
1/2 a red capsicum, deseeded and sliced to desired thickness and length
1 x zucchini, chopped
About 1 cup each of broccoli and cauliflower
Mix all the ingredients together in a large bowl (easier than doing it in the crock pot)
then put the whole lot into the crock pot
Turn on low and leave for 12 hours - stir just before you leave in the morning,
and a couple of times when you return in the evening
When done, thicken if desired with a little plain flour mixed with water
2 x salmon steaks
2 x slices of slightly stale white bread, crusts cut off and crumbed (just rub between your hands until the bread crumbles naturally and keep rubbing until you get a fine crumb)
1 x tablespoon dried parsley
1 x tablespoon dried chives
1 x tablespoon grated parmesan cheese
Olive oil spray
Mix the breadcrumbs, parsley, chives and parmesan cheese together
Press the breadcrumb mixture onto each side of the salmon steaks
Spray the coated salmon steaks lightly on either side with olive oil
Place the coated salmon in a baking tray lined with baking paper and cook for
10 - 12 minutes at about 180 degrees in a fan forced oven
Serve with steamed veges of your choice
(I often cheat and use frozen veges to save time) and hollandaise sauce
If you want a good recipe for home made hollandaise sauce check out my recipe on this website, otherwise use one of those packet finishing sauces which work just as well
**The temperature you cook the salmon at depends on whether you have a "fast" or "slow" oven - please do check your salmon prior to eating and ensure it is cooked properly**
I've tried a few recipes for hollandaise sauce and found this to be the easiest and tastiest :)
125gms unsalted butter, melted
1 egg yolk
2 teaspoons lemon juice (I use the bottled stuff)
Extra lemon juice, to taste
Salt and pepper (either black or white) to taste
Put the egg yolk and lemon juice in a small jug and process with a stick blender -
or put them in a food processor and mix together thoroughly
Slowly add the melted butter, a little at a time, processing for about 30 seconds between each addition
Season the sauce with extra lemon juice if desired, and salt and pepper to taste
**Hollandaise Sauce can be kept for up to 2 weeks, refrigerated in a sealed jar. Rewarm in the microwave but be careful to not overheat as it will split. My microwave is a high wattage type so I only need to reheat the sauce for literally 3 seconds**
6 beef or pork sausages
2 onions, sliced thinly
200gms diced bacon OR 6 rashers short cut bacon (more if desired)
Grated cheese (packet is easiest)
6 hot dog rolls
Butter / margarine
Cook the sausages, place on a plate and cover with foil to keep warm
While the sausages are cooking, cut and butter the hot dog rolls, taking care not to cut right through
Spread grated cheese as desired across the bottom of the rolls
Cook the bacon and put on absorbent paper, drain any excess fat
Fry the onions in a tablespoon of butter / margarine and place in a bowl
It's easiest to eat these hot dogs if the cooked ingredients are put in the rolls on top of the cheese in the following order (less will fall out this way!): bacon, onion, sausage -
of course you can load up the hot dogs rolls in any order you wish
Top with sauce of your choice
***If you are able to, pre-cook the sausages, bacon and onion on the BBQ the morning that you want them or even the night before, then put them all together and heat them up. I'm lucky that my hubby will do this for me if necessary! Very easy way to do dinner during the week.***
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