The original recipe, although calling itself BAKED potatoe, microwaves them in the oven. My recipe on the other hand calls you to really bake them in the oven....
6 large or 9 medium potatoes, scrubbed
1/3 cup butter OR 3 Tbs oil
1/3 cup flour
4 cups skim milk
1 cup cream or sour cream (I use 10% cooking cream)
Salt and pepper to taste.
Bake the potatoes in oven until done.
When the potatoes are about half way done start making the saucy bit of the soup.
Heat over medium to low heat in a large pot the butter/oil and flour. Stiring often. Be careful not to burn the mixture (called roux). When the roux is starting to thicken a bit, mix the milk in gradually. Careful it will spritz a lot and the stuff is really hot!!! Continue to cook on low heat while getting back to the pototoes.
Once the potoates are done, half them and scoop out the fleshy bit. Mash the potatoes, leaving in some chunks. Add the mash to the milk mixture. Blend in sour cream and season with salt and pepper.
Serve and enjoy.
TIP: You could use margerine, however, as I believe that margerine is really unhealthy I don't buy this stuff. From a kosher point of view, since the soup is anyway 'milky' you may as well use butter. If you would like to reduce the amount of fat you use, though, use oil.
Also, don't mash potatoes with a (hand held) mixer. It breaks down the structure of the potatoe in such a way that it goes all gooey. Use a potatoe masher.
Friday, January 21, 2011
Zuchini Lasagne
White sauce is extremely fattening. Try this lasagna where you use a mixture of cheese and cottage cheese in stead. I also make the tomato sauce myself. It is fast and I know what I put into my food.
250gr cooked lasagna noodles
3/4 cup shredded mozzarella
1.5 cups cottage cheese (I use 3%)
4 Tbs grated Parmesan cheese
2 zucchinis, sliced
1 large can crushed tomatoes
1 small package tomato paste
6 fresh basil leaves, chopped
1 small onion, chopped
1 clove garlic, crushed
Preheat oven to 175C. Lightly oil a 20 by 30 cm baking dish with oil.
In a small bowl combine 1 Tbs Parmesan with 2 Tbs Cottage cheese. Set aside.
In a medium bowl, combine the remaining mozzarella, cottage and Parmesan.
In a blender, mix together the crushed tomatoes, the tomato paste, water which you measure with the pack the tomato paste came in, do that twice, the basil leaves, onion and garlic. Pulse until the whole mixture resembles tomato sauce.
Spread a thin layer of the sauce in the bottom of a baking dish. Add about a third of the noodles in a single layer. Spread half of the cheese mixture on top, layer with half of the zucchinis. Repeat this process once. Finally, add a thin layer of sauce. Top with the noodles, sauce and reserved cheese mixture. Cover the baking dish with aluminum foil.
Bake for about 40 minutes. Enjoy with a light side salad.
TIP: If you like to freeze this, wrap it tightly in aluminum foil BEFORE baking it. On the day you want to make it, you can either defrost it first and then bake it for 40 minutes, or just put it straight from the freezer into the oven, increasing the cooking time to about 1 hour.
250gr cooked lasagna noodles
3/4 cup shredded mozzarella
1.5 cups cottage cheese (I use 3%)
4 Tbs grated Parmesan cheese
2 zucchinis, sliced
1 large can crushed tomatoes
1 small package tomato paste
6 fresh basil leaves, chopped
1 small onion, chopped
1 clove garlic, crushed
Preheat oven to 175C. Lightly oil a 20 by 30 cm baking dish with oil.
In a small bowl combine 1 Tbs Parmesan with 2 Tbs Cottage cheese. Set aside.
In a medium bowl, combine the remaining mozzarella, cottage and Parmesan.
In a blender, mix together the crushed tomatoes, the tomato paste, water which you measure with the pack the tomato paste came in, do that twice, the basil leaves, onion and garlic. Pulse until the whole mixture resembles tomato sauce.
Spread a thin layer of the sauce in the bottom of a baking dish. Add about a third of the noodles in a single layer. Spread half of the cheese mixture on top, layer with half of the zucchinis. Repeat this process once. Finally, add a thin layer of sauce. Top with the noodles, sauce and reserved cheese mixture. Cover the baking dish with aluminum foil.
Bake for about 40 minutes. Enjoy with a light side salad.
TIP: If you like to freeze this, wrap it tightly in aluminum foil BEFORE baking it. On the day you want to make it, you can either defrost it first and then bake it for 40 minutes, or just put it straight from the freezer into the oven, increasing the cooking time to about 1 hour.
Monday, January 17, 2011
Beef and Noodle Soup
200gr lean Beef, cut into thin slices
1 clove garlic, minced
1 small onion, chopped
3 tbs soy sauce
1 tsp sesame oíl
3 cups water or bouillon
200 gr chinese egg noodles
1/2 can baby sweet corn - cut into 3 pieces
1/2 leek, shredded - choose a small one, they are not as overpowering in their flavour
100gr broccoli flowers
pinch of chili powder
peper and salt to taste
Mix garlic, onion, soy sauce, sesame oil into a bowl and add beef, mix well and marinade for about 30 minutes.
Bring water to boil in a large pan. Add beef with marinade and vegetables and cook for about 15 minutes, or until beef is tender. After about 8 minutes add noodles, chilli powder, salt and pepper and cook until beef, vegetables and noodles are all cooked through.
Serve imediately.
TIP: If you would like to freeze the soup, prepare the soup as above, ommiting the noodles. Freeze. When you want to serve, defrost and when you heat the soup up add the noodles and cook 5-6 minutes.
1 clove garlic, minced
1 small onion, chopped
3 tbs soy sauce
1 tsp sesame oíl
3 cups water or bouillon
200 gr chinese egg noodles
1/2 can baby sweet corn - cut into 3 pieces
1/2 leek, shredded - choose a small one, they are not as overpowering in their flavour
100gr broccoli flowers
pinch of chili powder
peper and salt to taste
Mix garlic, onion, soy sauce, sesame oil into a bowl and add beef, mix well and marinade for about 30 minutes.
Bring water to boil in a large pan. Add beef with marinade and vegetables and cook for about 15 minutes, or until beef is tender. After about 8 minutes add noodles, chilli powder, salt and pepper and cook until beef, vegetables and noodles are all cooked through.
Serve imediately.
TIP: If you would like to freeze the soup, prepare the soup as above, ommiting the noodles. Freeze. When you want to serve, defrost and when you heat the soup up add the noodles and cook 5-6 minutes.
Lentil Soup
The sausages are optional. Also, I have two small kids, so I don't add a lot of salt and pepper to the food.
1 cup dry green lentils - picked through and washed
2 tbs olive oil
3 medium onions, chopped finaly
2 garlic teeth, crushed
2 carrots, grated
1/2 tsp cumin powder
1/2 tsp salt
1/4 tsp peper
2 tbs red wine vinegar
6 cups water or broth
Soak lentils for about 10 minutes in water. Drain well.
Heat the oil in a pot, add onions and fry until glassy-golden. Add garlic, carrots and cumin powder and fry for another minute. Add lentils. Fry for about half a minute and add the rest of the ingredients. Bring to boil, reduce heat and cook for about 30 minutes or until lentils are cooked through.
You can add sausages towards the end just to heat them through.
Enjoy
1 cup dry green lentils - picked through and washed
2 tbs olive oil
3 medium onions, chopped finaly
2 garlic teeth, crushed
2 carrots, grated
1/2 tsp cumin powder
1/2 tsp salt
1/4 tsp peper
2 tbs red wine vinegar
6 cups water or broth
Soak lentils for about 10 minutes in water. Drain well.
Heat the oil in a pot, add onions and fry until glassy-golden. Add garlic, carrots and cumin powder and fry for another minute. Add lentils. Fry for about half a minute and add the rest of the ingredients. Bring to boil, reduce heat and cook for about 30 minutes or until lentils are cooked through.
You can add sausages towards the end just to heat them through.
Enjoy
Peanutbutter -Chocolate Chips Muffins
I don't like my muffins very sweet, so add more sweetener according to your taste.
1 cup flour
1 cup quick cooking oats
1.5 tsp baking powder
1 pinch of salt
3/4 cup milk
1/3 to 1/2 cup honey
1/4 cup oil
1/3 cup peanut butter, natural
1/2 cup chocolate chips
1 egg white
Preheat oven to 175°C.
Prepare 8 muffin tins as needed.
Put all ingredients in a bowl and mix until all ingredients are blended - but be careful not to over mix. Fill each muffin cup 3/4 with batter. Bake 23 minutes (set the timer, otherwise you over bake them) or until tooth pick inserted in the center comes out clean. Cool slightly in the tin, about 5 minutes, before turning muffins out.
TIP: If you want to use normal peanut butter and you want to keep the muffins to be not so sweet, reduce the amount of honey to 1/3 cup
1 cup flour
1 cup quick cooking oats
1.5 tsp baking powder
1 pinch of salt
3/4 cup milk
1/3 to 1/2 cup honey
1/4 cup oil
1/3 cup peanut butter, natural
1/2 cup chocolate chips
1 egg white
Preheat oven to 175°C.
Prepare 8 muffin tins as needed.
Put all ingredients in a bowl and mix until all ingredients are blended - but be careful not to over mix. Fill each muffin cup 3/4 with batter. Bake 23 minutes (set the timer, otherwise you over bake them) or until tooth pick inserted in the center comes out clean. Cool slightly in the tin, about 5 minutes, before turning muffins out.
TIP: If you want to use normal peanut butter and you want to keep the muffins to be not so sweet, reduce the amount of honey to 1/3 cup
Tuna Mini Muffins
This recipe is always a hit. I usualy make a double batch as they are gone as soon as I put them on the table.
Today I didn't have enough eggs for the double batch. Instead of 8 eggs I used 5 plus one egg yolk (left over from the Peanut Muffins that I made) and they came out perfect.
1 can Tuna in brine - drained
50 gr. Tomatoe paste
60gr creme fraiche
4 eggs
90 gr cheese (any type)
Salt and Pepper according to taste
Fresh Parsley (about half a handful)
1 small onion
Heat the oven to 175°C
Put everything in a mixer. Put on high and mix until everything is liquid and no chunks are left. Pour into 20 mini-muffin tins (I use flexible ones so I don't have to prepare them), fill them about 3/4.
Put into oven for 20 minutes or an inserted tooth pick comes out just about clean. Take out of the oven and let them sit in the tin for about 5-10 minutes before turning them out. Let them cool completely.
I serve them this week with a salad.
TIP: These really have to be eaten cold.
Today I didn't have enough eggs for the double batch. Instead of 8 eggs I used 5 plus one egg yolk (left over from the Peanut Muffins that I made) and they came out perfect.
1 can Tuna in brine - drained
50 gr. Tomatoe paste
60gr creme fraiche
4 eggs
90 gr cheese (any type)
Salt and Pepper according to taste
Fresh Parsley (about half a handful)
1 small onion
Heat the oven to 175°C
Put everything in a mixer. Put on high and mix until everything is liquid and no chunks are left. Pour into 20 mini-muffin tins (I use flexible ones so I don't have to prepare them), fill them about 3/4.
Put into oven for 20 minutes or an inserted tooth pick comes out just about clean. Take out of the oven and let them sit in the tin for about 5-10 minutes before turning them out. Let them cool completely.
I serve them this week with a salad.
TIP: These really have to be eaten cold.
Menu 18th till 24th of January 2011
This week I am going to make quite a bit of soups. It is cold, it is raining over here, so what's better then a good, comforting soup?
Tue:
Lentil Soup with Sausages
Tuna Muffins with Salad
Wed:
Tuna Muffins with Salad
Zucchini Lasagne
Thu:
Zucchini Lasagne
Beef and Noodles Soup
Fri:
Cheesy Rice squares with Beans
Beef and noodles soup
Tue:
Lentil Soup with Sausages
Tuna Muffins with Salad
Wed:
Tuna Muffins with Salad
Zucchini Lasagne
Thu:
Zucchini Lasagne
Beef and Noodles Soup
Fri:
Cheesy Rice squares with Beans
Beef and noodles soup
Sa:
Baked Potato Soup
Eating out
So:
Baked Potato Soup
Lentil Chilli with Rice
Mo:
Lentil Chilli with Rice
Tuna Salad wrap served with a normal salad
Monday, January 10, 2011
Chicken marinade
2 Tbs vegtable oil - don't use something overpowering. I use very, very mild olive oil
3 Tablespoons soy sauce - sodium reduced
2 Tablespoons Worcestershire sause
2 Tablespoons balcamico bianco
3 Tablespoons soy sauce - sodium reduced
2 Tablespoons Worcestershire sause
2 Tablespoons balcamico bianco
2 teaspoons crushed garlic
1 Tablespoon resh Lemon Juice
1/2 teaspoon pepper or red chili flakes.
1 Tablespoon resh Lemon Juice
1/2 teaspoon pepper or red chili flakes.
Place all ingredients in a small bowl and mix together really well. Put chicken in a deep dish and pour over the marinade. Marinate for minimum 1 hour or upto 12 hours.
You can either grill it or put it in the oven, reserving the marinade. Baste the chicken with the reserved marinade from time to time.
Just a note about the vinegar. I rarely use acete balsamico as I find it very overpowering. I LOVE the balsamico bianco version, which is much much milder in flavour. Of course you can substitute any wine vinegar. Come to think of it, some of the more funky vinegargs would work as well.
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