Mince Mozzarella Mystery

And so we get to another Mince Monday... I wanted to make something different again. My previous Baked Mince Roll was a huge success. This is the same concept, but not as rich as the Baked Mince Roll, because it used the Shortcrust Pastry instead of puff pastry. Plus, this one sprouts some added flavour...

Preparation time: 20min
Cooking time: 40min
Difficulty Level: Medium
Serves: 6

Ingredients

1 1/2 onions, chopped
3tbs smooth apricot jam
2tbs olive oil
500g mince
2tbs red wine vinegar
2t spice for mince
salt & pepper
Shortcrust Pastry
Mayonnaise
160g bacon, strips
80g mozzarella, grated

Method

Preheat the oven to 180degrees C. Melt the butter. Add the onion and fry a little until soft.  

Add the apricot jam and fry until starting to brown. Remove from heat. 

Heat the olive oil in a pan. Add the mince, make sure to loosen the mince well, so as to ensure there is no clumps. Add the red wine vinegar, spice for mince, salt and pepper to taste 

and fry until nicely browned. 

Roll out the pastry to about 3mm thick, in a rectangular form. Spread evenly with mayonnaise. 

Place the strips of bacon next to each other in the middle of the dough, in the breadth of the dough. Spread the onion evenly over the bacon. 

Next the mince. Divide the mince in the middle to form a "trench". Put the mozzarella in the "trench". Pull the sides of the dough up and try to cover the mince sides over the mozzarella. Stick the sides of the dough to the wall with some water. Tidy up the ends with water and make little slits on the top to let air out. 

Whisk the egg with a little water and brush the roll well. 

Bake in the oven until golden brown, about 30 minutes.  

Cut and enjoy!!

Yours in oil and veggies

Risch

Shortcrust Pastry

This is an easy pastry, perfect for savoury, and it is not too heavy or too crispy.And it is just firm enough to be able to roll out, too.

Ingredients

2 cups flour

1t salt

1 cup butter

1/3cup ice water

Method

Combine the flour, salt and butter. 

Mix well until resembling bread crumbs. I used my mini food processor. 

Add the water and mix. 

Press together until it is combined and firm. Wrap with cling wrap and rest in the fridge until ready to use.

Yours in oil and veggies

Risch

Capiola Pizza

This is a simple pizza, but super delicious and super easy and quick. The name doesn't mean anything really, but it is derived from "cipolla" which is onion, in Italian. Because onion is your main feature in this pizza.

Preparation time: 20min
Cooking time: 20 - 30 min
Difficulty Level: Easy
Serves: up to 8, depending on your base

Ingredients

1 punnet mushrooms, sliced
1 large onion, chopped
200g bacon, cubed
2 rinds black pepper feta or plain feta, cubed
200g cheddar cheese, grated
200g mozzarella cheese, grated
1 roll puff pastry
3tbs mayonnaise
2tbs cottage cheese
1tbs german mustard
salt & pepper

Method

Mix the mayonnaise, cottage cheese and mustard very well. Add some salt and pepper to taste. and mix well.

Preheat the oven to 180degrees C.Roll out the puff pastry as thin as you like it. I got two large oven pans covered with 1 roll. The base does get thin, though, but taste wise it's still fabulous. If you want, you can use 2 puff pastry rolls, and just not roll it out as much, or at all.
Spread the mayo mixture evenly over to cover the whole surface of the pastry. 

Add the onion, 

then the cheddar cheese, 

then the mushrooms, 

then the feta and lastly, the bacon. 

Evenly cover with the mozzarella and sprinkle some cayenne pepper or paprika over if you like.

Pop in the oven for about 20 - 30 minutes, but keep an eye on it. When the mozzarella starts to brown, it is ready. 

Remove from oven, slice and serve...

And enjoy... this is pure indulgence!!

Yours in oil and veggies

Risch

Thai Fried Fish

I was in the mood for something different, and I was craving coconut... Being Thursday, it is fish or chicken night. So, I decided to make something resembling Thai. I am specifically saying "resembling" as I am not quite sure if I actually achieved it, but from what I could find regarding flavours and combinations, I came pretty close. 
I have to admit, this is not my favourite flavour combination. Don't think I am a Thai-person. But perhaps you feel differently?

Preparation time: 20min
Cooking Time: 10min
Difficulty Level: Easy
Serves: 6

Ingredients
Sauce

165ml coconut cream
1/2t hot curry
1/2t mild curry
1tbs soya sauce
1tbs lemon juice
1t honey

Add everything together in a pot and cook until starting to thicken. Remove from heat, cover, and let the flavours develop.

 Fish

6 pieces of deboned hake fillets
2tbs butter
1tbs olive oil
1tbs lemon juice
1/4t ground ginger
1/4t ground cinnamon

Melt the butter and the oil together in a pan. Add the lemon juice, ginger and cinnamon. Let it fry a little. Add the fish and fry on both sides until done. It's done when it is soft, flaky and white. There shouldn't be any more fish meat that is translucent.

Serve on rice or bread (We had it on bread, as you can see) and drizzle the sauce over. My kids loved it!!

Yours in oil and veggies

Risch

Stew on Rice

Not all my recipes are new creations... My goal is to create a recipe book with 365 different dishes -  different dish every day for a whole year!! That includes normal meals, like this one.  (Photo to follow)

Ingredients

500g stew meat / goulash
1tbs soya sauce
1tbs balsamic vinegar
1tbs red wine vinegar
1/2 cup water
1 onion, chopped rough
1cup mixed vegetables

Method

Place the meat in a slow cooker. Add the soya sauce, vinegars and water and cook for a minimum of 3 hours, preferably 4. Add the onion. Cook another hour. Add the veggies and cook until the veggies are just soft, but not soggy. Serve on rice.

And enjoy!!

Yours in oil and veggies

Risch

Pumpkin Lasagne with Bread

Wednesdays being meat-free, I was again scratching my head as to what to make. I didn't have a lot of time and although I am always up for making something with dough, I couldn't think of anything. And then I thought of bread... and cheese... and the idea of making a lasagne with bread, developed. 

To tell the truth, I was quite surprised at the end result. I did not think it was going to be bad, but I did not think it was going this fabulous, either!! 

Preparation time: 30min
Cooking time: 30min
Serves: 6
Difficulty level: Easy

Ingredients

3tbs butter
1 onion
200g bacon
500g pumpkin, cubed
2t sugar
9 slices of bread (brown or white)
3 eggs
1/4 cup mayonnaise
1t Hot English Mustard
125ml cream
150g cheddar cheese (we used processed), grated
80g mozzarella cheese, grated

Method

Preheat oven to 180degrees C. Melt 1tbs butter in a pan. Fry the onion until starting to brown. 

  

  Add the bacon and fry until starting to brown. Remove from heat. 

Melt 2tbs butter in a pan and add the pumpkin. I used frozen cubes of pumpkin, but it takes a long time to defrost. 

I would suggest fresh, as first choice of course or, defrosted. Cook until done and soft. Add a little salt and the 2t of sugar. Cook until all juices are gone and if possible, it can fry a little. 

Whisk together the eggs, mayonnaise, mustard and cream. 

Spread the 9 slices of bread on both sides with butter. Layer the bread at the bottom of the breadpan.




Evenly cover with half the cheese. 

Then add the bacon & onion. 

Layer bread, 

then the pumpkin, 

then the other half of the cheese. 

Last layer of bread. Evenly sprinkle the mozzarella over. Pour the cream mixture over, covering all the corners and evenly over the entire thing. Top with some cayenne pepper. 

Bake in the oven for about 30min, until the cheese starts to brown as well as the sides. 

Serve with a fresh salad and ENJOY!!

Yours in oil and veggies

Risch

No-Yeast Flatbread / Wraps

I like this wrap. It isn/t as soft as I suppose the standard for wraps is, but harder and crumblier (if that is a word...) But I love the texture, exactly for that reason. It is easy, maybe not quick, but worth it.
Credit to Recipe Tin Eats for this recipe.

This recipe yields about 10 - 12 large wraps.

Ingredients

4 cups flour
1t salt
100g butter
1 1/2 cups milk
Oil

Melt milk and butter. I did it in the microwave.

  Combine flour and salt. Add the milk mixture to the flour and mix. 

Knead well until the dough is silky and smooth. It will still be warm. 

Wrap in clingwrap and let it rest until cooled completely. Remove the cling wrap, knead a little. Make balls the size of your palm.

 Roll out on a floured surface until thin, about 1-2mm. 

Heat a little oil in a pan. Place the wrap in the pan. It will start to whiten and bubble up. 

Flip over. It will have brown spots all over. Remove from pan and place on a plate.

Fill with the filling of your choice - the Cheesy Mince Foldover and Chicken Foldover are super delicious!!

And enjoy!!

Yours in oil and veggies

Risch