1 onion, sliced Lots of finely diced garlic 2 cups sliced mushrooms 12 Roma tomatoes, diced Salt & pepper Italian seasoning Chilli powder 8 eggs
Fry the onion and garlic in butter/margarine in a large saucepan until softened. Add the mushrooms and cook through. Add the tomatoes and all seasonings, cover, and allow it to simmer for 20-30 minutes. You could add some water to ensure it stays saucy. Taste for seasoning and then create 8 little wells in the sauce. Break the eggs into the wells, cover again, and allow to cook for about 5-8 minutes. I jiggled them to assess their done-ness, and they were wonderfully runny when cut open.
Serve over fresh bread with some cucumber salad on side for crunch.
650g fresh salmon 340g cooked prawns (let it defrost and pat it dry) Fresh parmesan cheese
½- ¾ cup milk 5-6 eggs (Depending on the size) 100g frozen chopped spinach (let it defrost and make sure no liquid remaining – squeeze it dry) Add some spice as per your preference
To be honest, look at my previous post “Salmon Flaky rolls”. I still had some of that mixture left and just added the above to make the frittata for supper.
Instructions: As I used some extra salmon, I did the same as for the “Salmon Flaky rolls” and covered the salmon with Shredded Parmesan and baked it in the oven (± 350 degrees) till done. Then I added the prawns and baked it for another ±10 minutes. If you have any liquid left, drain all excess fluid and then mix the above ingredients into the left over mixture of “Salmon Flaky rolls” and bake it @ 400 degrees (approximately 45 minutes) till the egg mixture is nicely set and browned. Served with Yummy Greek Salad
Source: The Recipe Hunter – Esmé’s own creation TRIED AND TESTED
Simple recipe that you can easily adapt to your own liking.
Ingredients: 1 tablespoon oil 1 medium onion chopped 1 lb. ground beef 1 can tomato paste 1 can tomato soup 2 cans small red kidney beans, drained 2 tablespoons chilli powder (or to taste)
Directions: In a Dutch oven, sauté onions in the oil until tender. Add ground beef and brown, drain the fat. Mix in tomato soup, tomato paste plus a little water to rinse out the cans and the chilli powder. Next, stir in the kidney beans. Bring to a boil, stir, cover and reduce heat to simmer for about an hour. Stir occasionally. Tastes great served with tortilla chips
Posted by Mona Aumair Source: my grandma! TRIED AND TESTED
Serves 4 INGREDIENTS 8 loin chops or shoulder chops 1 large onion, sliced 2 small carrots, sliced (did not use it tonight – forgot to add this) 300ml chicken stock (used 1½ chicken cubes mixed with ± 300ml boiling water) 2 heaped spoons of flour Fresh Basil Dried Bay leaves 2 large potatoes thinly sliced
METHOD Slice onions (thin) and place half of it in bottom of casserole dish Top with chops Spice as per your own specifications (we used a bit of barbeque spice, salt, fresh ground coriander, touch of fresh ground pepper) Dot with fresh basil and bay leaves Add remaining onions on top Thinly slice potatoes and arrange in between the meat with a thin layer on top of the onion, meat and herbs. Mix chicken stock and flour (use a whisk to ensure a smooth texture) and pour over layered ingredients Preheat the oven to 350°F and bake for ±90 minutes. Meat should be tender and juice thickened.
Instructions Cut up all ingredients, and mix well. Spoon in casserole or as I did this time, in smaller containers to freeze and will bake as needed. Bake uncovered, at 350F for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.
Ingredients 500g bag frozen spinach 8 medium potatoes 2 cups grated Cheddar cheese ¾ cup crumbled bacon pieces 12 slices inside round for rouladen ½-1 cup barbecue sauce 1 tbsp dried onion flakes salt pepper
Preparation Drain the spinach well and season with salt and ground black pepper Boil potatoes until tender (add some garlic to the water for extra flavor), about 15-20 minutes. Drain well Cut potatoes into smaller chunks (I did not mash it), then stir in cheese, bacon, and add salt, pepper and dried onion flakes. Unroll Rouladen and spread some spinach direct onto the meat, then add the potato mix and spread out over the length of the meat. Leave some space at the top and bottom end open to make it easier to roll. Roll up and place some toothpicks in to hold it together. Place into a baking pan covered with some olive oil to prevent sticking. Cover with barbecue source – I used a brush to paint it over the top and sides. Place in preheated oven @ 400 Degrees F and bake for 30-45 minutes till done and browned.