Honest to God, I have no recipe for this...
I have been making lasagna and bolognese for such a long time, I don't even know what I put into it.... let me try and have a think....
400g beef mince
400ml can chopped tomatoes
1 tbsp tomatoe puree
1 garlic glove, finely chopped or crushed
1-2 small shalotts
150g grated cheese
1 Oxo stock cube
Herbs: - all to taste
Salt and pepper to taste
Fry off the beef until well browned. Add the garlic and onion and fry off until golden brown. Add the chopped tomatoes and tomato puree, the Oxo stock cube and your herbs. Let everything simmer until well reduced. Alternatively you could add more tomato puree but be carefull as the carbs creep up quickly using it.
Transfer the sauce into small casserole dishes and cover with cheese.
Broil until the cheese has melted.
You can use some freshly chopped parsley to garnish.
I am afraid I don't have a recipe for this. I didn't cook it. My husband did.
I can however tell you how to make the parsnips :)
Peel the parsnips, cut them into even sized chips. Toss them in a mix of olive oil, salt and pepper and bake them at 200 C for 40-45 minutes, turning halfway to ensure an even cooking.
They're really nice, and a good alternative for chips :) .
I was asked about the feta cream recipe on my Instagram page, so I thought I'd share it here, as well.
200g of feta cheese
1-2 tbsp of creme fraiche or Greek yoghurt
2 garlic gloves
25g pickled roasted peppers
Pepper (no salt necessary as the feta is rather salty)
Add all ingredients to a blender and blitz them until they're smooth(ish).
Really simple :-)
Not every dish looks appetising but this one wasn't half bad. It is beef mince wrapped in savoy cabbage, simmered in a gravy made from stock, creme fraiche, capers and mustard.
1 savoy cabbage
500 g beef mince
2 tomatoes, seeds removed and chopped up
1 onion, chopped
4 tbsp oil
1 tbsp mustard
3 tbsp crème fraîche
3-4 tbsp capers
300 ml beef stock
salt & pepper
thyme to taste
Wash the savoy cabbage and blanch 12 leaves in boiling water for 2 minutes. Refresh in cold water and drain well.
Chop 50g of the leftover savoy cabbage and mix with the tomatoes and onions. Salt and pepper, and season with thyme. Add 2 tbsp of oil to a frying pan and swet the mixture until soft. Set aside and allow to cool.
Season the beef mince (and rather use more than not enough). I used salt, pepper, onion powder, garlic powder and smoked paprika. Add the vegetable mixture to the beef mince and mix thoroughly.
Add some of the meat mixture to each savoy leave, roll up and wrap them using some string.
Heat 2 tbsp of oil in the frying pan and briskly fry off your roulades from all sides. Add the stock und leave the roulades to cook for 15-20 minutes turning them occasionally.
Remove the roulades from the frying pan and add the crème fraîche, mustard, and capers. Salt and pepper to taste.