My go to basic bolognaise sauce can be served with gluten-free spaghetti/zoodles made from zucchini or sweet potato mash to make it into a cottage pie or with toast or garlic bread. You can use red wine instead of shoux xing &red wine vinegar. I don’t use wine except Chinese cooking wine.
Using up leftover vegetables to make metals this week. Quick meals. This is like a spaghetti lasagne.
Homemade marinara sauce is easy to do. I use organic tin tomatoes (Italian) then I add fennel seeds, garlic powder, thyme, parmesan dried, basil dried and mix together and store in mason jar with lid on, in fridge until needed.
Goes great with pasta, meatballs or as a lasagne base sauce.
This is lasagne to use up leftovers.
I had some skinless gluten free franks left from a catering event on the weekend so I decide to make this tasty number as I only had 2 lasagne sheets in the pantry to use which wasn’t a complete pack.
It worked well.
I didn’t use traditional tomato passata or pasta sauce but this substitute was a great one. No béchamel in this one either and I will have to remember to use cream cheese again for lasagne as it was lovely
Continue reading Lasagne franks
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.