Easy Stroganoff meatballs with passata

March 5, 2014 at 12:59 am

Easy Stroganoff meatballs with passata

INGREDIENTS

Meatballs:

  • 500g Lean pork mince (or mince of your choice)
  • 1 1/2 cups breadcrumbs
  • 1 cup grated parmesan
  • 1 egg
  • 1 tsp salt
  • 1 1/2 tablespoons YIAH Stroganoff spice Blend

Passata sauce:

METHOD

1. In a bowl combine all the ingredients for the meatballs and mix well. Knead in bowl with fist until well combined for a couple of minutes.

2. Roll 1 tblsp of the mixture into balls with wet hands, repeat until finished.

3. In a large saucepan with lid add the passata ingredients with the YIAH Herb and garlic dip mix. Bring to the boil. Place the meatballs in the sauce and cover. Simmer on low heat for an hour occasionally stiring. Serve with pasta of your choice.

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Pastichio Pie

November 16, 2013 at 5:41 am

A family favourite in my household, I YIAH-rized it using the YIAH Greek Taverna  Spice Blend and making it as child friendly as possible. After a request from a liker of my page she asked “ I have to bring a dish to our family luncheon at my sister’s house and when I asked Mr.5 what he would like to bring he said spaghetti Bolognese……help!”. Too cute don’t you think? What better way to present spaghetti Bolognese than with a Pastichio Pie!

INGREDIENTS

  • 500g beef mince
  • 500ml Passata (tomato puree)
  • 1 onion finely chopped
  • 1 large carrot finely diced
  • 1 large celery stick finely diced
  • 2 tsp olive oil
  • 1 ¼ tbslp of YIAH Greek Taverna Spice Mix
  • ½ packet of BUCATINI (it is like spaghetti but tubular, you can use spaghetti if you cannot find it) Cooked
  • 1 cup chicken stock
  • ½ cup grated parmesan for the topping
  • ½ cup parmesan for the spaghetti

Bechamel Sauce:

  • 500ml milk (I used light milk as a preference but full cream is better)
  • 50g butter
  • ¼ cup plain flour
  • 1 cup grated parmesan cheese
  • Pinch nutmeg

METHOD

1. Medium heat a deep pan with lid and add oil. When it is heated add diced onion, carrots and celery. Season with salt and pepper and sweat out for about 10 minutes stirring constantly until soft and translucent.

2. Stir in the YIAH Greek Taverna Spice blend.

3. Add beef mince and break it up until browned. Add tomato passata and chicken stock. Put lid on and simmer on low stirring occasionally for about 30 minutes. At this time partially cover the Bolognese until thick and no excess juices are evident. Set aside when done

4. Pre-heat oven to 190 degrees Celsius.

5. In a medium pot on low heat melt the butter for the sauce.

6. Add the flour whisking constantly for a minute or so until the flour comes away from the sides. Add a third of the milk whisking constantly. When it starts to thicken add the rest of the milk whisking constantly until the béchamel becomes thick. This should take at least 5 minutes. When thick add nutmeg and grated parmesan and mix well.

6. Add half cup parmesan cheese to the spaghetti and toss.

7. n a 20cm spring form pan layer the bottom a third of the way with the spaghetti/bucatini. Then add the mince layer another third of the way. Top with the bechamel and sprinkle with remaining parmesan cheese.

8. Place pan onto a baking tray, place on bottom rack and cook for approx. 45 minutes or until golden brown.

9. Allow to cool 30 minutes before removing (run a knife around the circumference of the pan first). Serve on a nice round dish into and cut into wedges .

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Pasta Frittata

November 2, 2012 at 10:01 am

recipe20a

INGREDIENTS

  • 500g Vegeroni tri coloured spiral pasta
  • 1/2 cup marinated eggplant and capsicum strips (these are in jars and usually have garlic in them too if not add 2 cloves crushed garlic to your recipe)
  • 1 1/2 cup diced pumpkin ( about 2 cm pieces)
  • 250g punnet Cherry tomatoes, halved
  • 250 g finely chopped spinach (I used frozen)
  • 1 leek halved lengthways and finely sliced
  • 1 tsp vegetable oil
  • 300 ml thickened cream
  • 6 eggs, lightly whisked
  • 1 cup parmesan
  • Olive oil spray

METHOD

1. Boil pasta as per instructions until just al-dente. Strain. Set aside.

2. Pre-heat oven to 190 degrees.

3. Prepare a 22 cm springform pan with baking paper on base and spray sides with oiive oil spray.

4. Place pumpkin on a baking tray lined with baking paper and spray with olive oil, season toss and cook in oven until soft and just starting to colour.

5. In a pan on medium heat add oil and cook leek until soft, season and add defrosted spinach stirring fir about 1 -2 minutes. Set aside and toss through the pumpkin and marinated peppers with eggplants when cooked.

6. In a bowl add lightly whisked eggs, 3/4 cup of the parmesan (set aside remaining parmesan), and cream. Season.

7. Combine all the ingredients including pasta and mix well. Place on the prepared springform pan.

8. Top with cherry tomatoes and sprinkle with remaining parmesan. Bake for about 45 minutes until the top is nice golden brown and frittata is almost set. Allow to cool about 15 minutes before serving. Enjoy:-)