Russian beef stroganoff has always been a family favourite in my house. I now make it from scratch not a packet mix.
My daughter requested this oldie that i use to make when they were kids. Recipe is from aust women’s weekly cooking cards
I grew up with Chinese meals as the normal comfort food for us. Here are a couple of my family favourites. Each time I make sate sauce it is different. Continue reading
Hubby requested Involtini when I asked what he wanted on menu plan. I hadn’t heard of it so after much research I found different combinations online . Its a Italian dish which means rolled with prosciutto/bacon and filling is stuffed inside the meat or eggplant or even vegetables now paleo is so popular. So here is my first ever attempt to make it. I did a double batch of the Involtini for 2 different meals so there will be different sides to it. I also made my own romesco sauce (Divine) and better than my first attempt last year. The process to make Involtini takes time and a little patience but well worth the effort.
As I don’t have Italian blood or background please forgive if this is not the right process but its how I did mine.
Step 1 : Make Involtini
Ingredients Makes 4 Involtini
4 Veal Schnitzel Steaks
8 Slices Prosciutto
1 tub Bocconcini (Aldi)
Small bunch Fresh Basil Leaves from vegepod
4tsp dried sage
1 tub deli Sundried tomatoes in flavoured olive oil (with garlic, oregano, pepper, salt)
Roll out 2 slices long cut prosciutto on chopping board and lay the veal on top.
Slice boccincinni into 3 pieces and layer down on top of the veal.
Top with slices of sundried tomato then basil leaves (see left picture top row)
Then roll up and secure with toothpicks (See bottom right row left photo)
Place in baking dish and cover will Clingfilm and set aside in fridge until ready to cook.
Step 2 Make Romesco Sauce
Ingredients: Makes 1 small mason Jar
1/2 tub sundried tomatoes with olive oil
1/2 red capsicum sliced or cubed
4 cherry tomatoes quartered
1 light pinch oregano
1 light tsp smoked paprika
1/4 tsp dried chili flakes
2Tb Olive Oil
3Tb Tomato Sauce (I ran out of tomatoes)
To blender add ingredients and blitz well until smooth.
Reheat in saucepan when ready to serve.
Store in sealed jar in fridge
Step 3: Make Parmesan Polenta
Make and Follow the directions on packet.
I used 1/2 qty to their serving as there were just 2 of us.
*Reheat on plate when ready to serve see middle left photo
Step 4 Cook beans
Cook beans 1/2 cup per person for 4 minutes in microwave dish.
See bottom row middle photo.
Step 5 Cook Involtini
Cook the Involtini in 1tsp butter and 1tsp olive oil in frypan until golden brown on all sides.
Gently lift with tongs and then place in oven proof dish and cook for 20 minutes in 180*c Fan Forced Oven.
Remove from pan . * Reheat all other ingredients on serving plate 2 minutes in microwave .
Then slice into 3rds, and stand up on plate as shown.
We were on cooking together and I wanted hubby to choose some dishes to make. This was one his mum (and mine) used to make all the time growing up. I have adapted it only slightly to fit with both versions from both mums and what I had at time of cooking eg lactose free milk which normally be full cream milk.
Ingredients serves 2
250g Mince Beef
1/2 Onion Diced
1 clove Garlic Crushed
1/2 Cup of Each : Corn, Peas, Carrot, Zucchini diced, celery, green beans
1 beef stock cube (*Use bone broth if you have it)
1 cup water
1Tb Worcestershire sauce
1Tb Tomato Paste (Salt Reduced)
1TB Plain Flour
1Tb Tomato Sauce (salt reduced)
Instant Mash potato for the top:
1/2 Packet Edgells Instant Mash
3TB Water Boiling Hot
2Tb Milk Lactose free.
(*Alternatively can use sweet potato then mash it)
Mix together with a fork
1Tb Grated Cheese
Place onion, garlic and mince in saucepan and cook for 2-3minutes to brown mince
then add remaining ingredients for the meat part. Cook until mince is cooked through
and vegetables are tender.
Evenly distribute mix between 2 ramekins
Make Instant mash by combining all the ingredients together for the mash
Divide in half and place half in dobs on top of the meat mixture
Sprinkle over the cheese
Grill for 5-6 minutes until cheese melts and browns top or place in
oven for 10minutes 180*c until it browns.
Enjoy on its own or with a green side salad