Got a friend coming down to see me and want to cook something simple [really!]. I'm veggie but I don't mind placing fish under the grill.
Any ideas?
What shall I cook?
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Louise Pembroke
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What shall I cook?
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Louise Pembroke
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Louise Pembroke
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Pat A
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Well, if it were me , in a hurry, and stuck for ideas I'd go and have a little chat with Mr Marks and Mr Spencer............... 
They do some good choccy puds as well as some really simple easy to cook veggie mains. their Goats cheese and red onion or Leek and gruyere tartlettes are really yummy!
(maybe that's why I am just a little overweight...!)
They do some good choccy puds as well as some really simple easy to cook veggie mains. their Goats cheese and red onion or Leek and gruyere tartlettes are really yummy!
(maybe that's why I am just a little overweight...!)
Pat
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Andrew MacLean
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Lou, try this:
INGREDIENTS
1 (12 ounce) pack lasagna boards
2 eggs, beaten
1 (15 ounce) container low fat ricotta cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups grated Cheddar cheese
1 cup grated Parmesan cheese
1 tub sour cream
Chopped Parsley
Two cans chopped tomatoes
10 ounce chopped broccoli
10 ounce sliced carrots
10 ounce sweetcorn
(seasoning to taste)
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add lasagne boards and cook for 8 to 10 minutes or until al dente; drain. (this step may not be neceary if you buy the lasagne boards that do not need to be pre-cooked).
In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
In prepared dish layer lasagne boards, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.
Serve with a crisp green salad, lightly dressed, and with crusty bread.
chocolate cake makes a very nice pudding, but I guess you know that already.
Andrew
INGREDIENTS
1 (12 ounce) pack lasagna boards
2 eggs, beaten
1 (15 ounce) container low fat ricotta cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups grated Cheddar cheese
1 cup grated Parmesan cheese
1 tub sour cream
Chopped Parsley
Two cans chopped tomatoes
10 ounce chopped broccoli
10 ounce sliced carrots
10 ounce sweetcorn
(seasoning to taste)
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add lasagne boards and cook for 8 to 10 minutes or until al dente; drain. (this step may not be neceary if you buy the lasagne boards that do not need to be pre-cooked).
In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
In prepared dish layer lasagne boards, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.
Serve with a crisp green salad, lightly dressed, and with crusty bread.
chocolate cake makes a very nice pudding, but I guess you know that already.
Andrew
Andrew MacLean
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Paul Morgan
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Louise Pembroke
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