Foody Friday

This Weeks Successful Recipes - Enjoy!

Poor Mans Nacho's

Learnt this from my Sister In Laws family.. She served this up at her birthday party and it fed everyone - Bargain!

Cornchips
Ground Beef
Rice, rinsed and cooked
Tin Kidney Beans
Tin Diced Tomatoes
Chilli Seasoning
Sour Cream and Cheese to serve

Cook Beef, add tomatoes, kidney beans, chilli seasoning and stir through the rice. Heat until warm. Serve over Corn Chips with cheese and sour cream

Pumpkin and Ricotta Canneloni

300 g Butternut pumpkin peeled cubed
2 tablespoons olive oil
40 g butter
2 1/2 tbs plain flour
2 cups milk
250g ricotta cheese
1 cup cheese
fresh lasange sheets/or dried Canneloni tubes
Pasta sauce

Preheat oven 180 degrees celcius. Line a baking tray with paper
Place pumpkin and oil on baking tray - roast for 20-30 mins until soft.
Melt butter in a pan, add flour cook 1 minute until bubbly. Remove from heat, slowly add milk, stir until smooth, return to heat cook stirring for 10 minutes until sauce has thickened
Place pumpkin, ricotta, 1/2 the cheese into a bowl. Mix well. Cut pasta sheets in half and fill with mixture and roll. Alternatively push mixture into canneloni shells.
Place roll ups into dish in lines. Pour over pasta sauce. Top with white sauce and sprinkle with cheese. Bake 25 minutes until golden
* Could use spinach and chicken in this recipe too.

Zucchini Slice

5 eggs, lightly beaten
500g grated zucchini (2 or 3)
onion diced
3 rashers bacon diced
1 cup self raising flour
1 cup cheese grated
1/2 cup cooking oil (can use less)

Preheat oven 180 degrees celcius, combine all ingredients and spread into greased dish. Place in oven for 25-30 mins until top is golden. Serve with salad. May be eaten hot or cold.

Marshmallows

2 tablespoons of gelatine
¼ cup of water
2 cups of white sugar
1 cup of water
1 teaspoon of vanilla essence
¾ cup of mixed cornflour and icing sugar (¼ cup of cornflour, ½ cup of icing sugar)

Soak the gelatine in ¼ of a cup of cold water in a small bowl and set aside to swell for 10 minutes. In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly. Add the swollen gelatine and dissolve. Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring. Remove from the heat and allow to cool until luke warm. Add the vanilla essence and whisk the mixture with an electric mixer or beater until very thick and white. Rinse a 20 cm (8 inch) sponge roll tin or fudge dish under water and pour the marshmallow mixture into the wet tin. Refrigerate until set. Cut into squares and roll in mixed cornflour and icing sugar.


Spinach Chicken Linguine


Same Linguine Recipe as last week, but this time I added chicken and Spinach

Ingredients
25g butter
1 brown onion, finely chopped
1 garlic clove, crushed
1 cup pouring cream
1 chicken stock cube, crumbled
250g green beans, halved
400g linguine pasta
200g prosciutto, chopped ( I used bacon)
120g parmesan cheese, shaved ( I didnt have any so used tasty cheese)

Method
Melt butter in a large, non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until onion is soft.Combine cream, and stock cube in a jug. . Add cream mixture to frying pan. Reduce heat to medium-low. Cook for 3 to 4 minutes or until sauce begins to bubble.

Meanwhile, bring a large saucepan of salted water to the boil. Add beans and cook for 3 to 4 minutes or until tender. Remove beans from saucepan with a slotted spoon and set aside. Return water to the boil. Add pasta and cook, following packet directions, until tender. Drain. Return pasta to saucepan.

Add cream mixture, beans, bacon and three quarters of the parmesan to pasta. Toss over low heat until well combined and heated through.Spoon pasta into bowls. Top with remaining parmesan. Season with pepper and serve.