May 31, 2016
Creamy Mushroom & Three-Cheese Ravioli
Ingredients
625g packet fresh ricotta & spinach ravioli or agnolotti
1 tablespoon olive oil
500g cup mushrooms, sliced
3 garlic cloves, crushed
300ml light thickened cooking cream
½ cup grated cheddar cheese
½ cup flat-leaf parsley leaves, chopped + extra to serve
½ cup finely grated parmesan
Directions
Cook ravioli or agnolotti following packet directions.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and garlic. Cook, stirring often, for 4-5 minutes or until mushrooms are just tender. Reduce heat to medium-low, stir in cream, cheddar cheese and parsley. Cook, stirring, until cheese melts.
Drain ravioli or agnolotti. Add to mushroom mixture. Season. Stir over medium-low heat until hot and well combined. Sprinkle with parmesan and extra parsley. Serve.
May 31, 2016
Cheesy Mushroom, Bacon & Veggie Pasta Bake
Ingredients
400g macaroni or penne pasta
2 teaspoons olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
125g shortcut bacon, trimmed and diced
1 medium zucchini, finely diced
1 carrot, finely diced
400g button mushrooms, halved
250g cherry tomatoes, halved
1 ½ cups shredded cheese blend
Cheese sauce
80g butter, chopped
¼ cup plain flour
4 cups milk
1 cup shredded cheese blend
Directions
Preheat oven to 180˚C/160˚C fan-forced. Cook the pasta following packet directions
Meanwhile, heat oil in a large frying pan over a medium-high heat. Add onion, garlic and bacon. Cook, stirring often, for 3-4 minutes until onion softens. Add zucchini and carrot. Cook, stirring often, for 3 minutes until vegetables begin to soften. Stir in mushrooms and tomatoes. Cook, stirring occasionally, for 2 minutes. Add mushroom mixture to pasta. Set aside.
To make cheese sauce, melt butter in a medium saucepan over medium heat. Add flour. Stir until bubbling. Remove from heat and gradually whisk in milk. Return to heat, bring to the boil, stirring over medium heat until thick and smooth. Reduce heat and stir in cheese until smooth. Season. Remove from heat.
Add half the cheese sauce to the pasta mixture. Stir to combine. Spoon pasta mixture into a 12-cup capacity greased baking dish. Pour over remaining cheese sauce. Smooth top and evenly sprinkle with cheese blend. Bake for 40-45 minutes or until golden and bubbling. Serve.
May 31, 2016
One-Pot Chicken & Mushroom Casserole
Ingredients
1 tablespoon plain flour
8 chicken thigh cutlets (bone in)
1 tablespoon olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
2 carrots, peeled, halved lengthways and sliced
2 stalks celery, trimmed and sliced
300g button Swiss brown mushrooms
1½cups chicken stock
3 sprigs fresh thyme
2 teaspoons cornflour
1 cup frozen green peas
Mashed potatoes, steamed rice or couscous, to serve
Directions
Place flour into a large snap-lock bag. Season. Add chicken and toss to lightly coat in flour.
Heat oil in large ovenproof pan over a medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside.
Add onion, garlic, carrots and celery to pan. Cook, stirring often, over medium heat for 4-5 minutes until onion softens. Stir in mushrooms. Cook, stirring occasionally, for 2-3 minutes until slightly softened.
Stir in stock. Return chicken to pan. Add thyme. Bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes. Uncover and cook for 15 minutes or until chicken is just cooked through. Mix cornflour with 2 tsp water in a cup until smooth. Stir cornflour mixture into chicken mixture. Cook for 1 minute or until thickened. Stir in peas and cook for 2 minutes. Serve with mashed potatoes, rice or couscous.
May 31, 2016
Oven-Baked Chicken & Mushroom Risotto
Ingredients
2 tablespoons olive oil
500g chicken thigh fillets, cut into 3cm pieces
1 brown onion, finely diced
3 garlic cloves, finely chopped
250g Swiss Brown mushrooms, sliced
2 cups Arborio rice
4 cups chicken stock
50g baby spinach leaves
½ cup grated parmesan
Lemon wedges, to serve
Directions
Preheat oven to 160˚C fan-forced. Heat 1 tbs oil in a large ovenproof pan over medium-high heat. Brown chicken in 2 batches. Transfer to a plate. Set aside.
Heat remaining 1 tbs oil in the pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion softens. Toss through mushrooms. Cook for 1 minute.
Stir in rice. Cook, stirring, for 1-2 minutes or until rice is glossy. Add stock and return chicken to pan. Stir to combine and bring to the boil. Cover and bake for 25-30 minutes or until rice is just tender and liquid has almost been absorbed. Toss through spinach. Sprinkle with parmesan. Serve with lemon wedges.
May 31, 2016
Spinach, Ricotta & Mushroom Lasagne
Ingredients
Mushroom Bolognese
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
400g pork mince
400g button mushrooms, sliced
2 teaspoons thyme leaves
800g can chopped tomatoes
Ricotta Topping
1¼ cups grated tasty cheese
100g baby spinach leaves
500g ricotta (used Perfect Italiano brand)
1 egg
½ cup finely grated parmesan
Lasagne
4 fresh lasagne sheets
100g baby spinach leaves
Directions
Mushroom Bolognese
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes until onion softens. Add tomato paste and cook for 1 minute.
Add mince and increase heat to medium-high and cook for 3-4 minutes until browned. Add mushrooms and thyme and cook for a further 3 minutes.
Add chopped tomatoes. Bring to the boil and simmer on low for 30-35 minutes until sauce thickens. Season to taste.
Ricotta topping
In a bowl, combine ricotta, egg, parmesan and remaining tasty cheese. Stir through spinach and season to taste.
Lasagne
Preheat oven to 200°C/180°C fan-forced. Lightly grease a 3 litre ovenproof dish.
Spread ½ cup sauce over base of dish. Top with 1 lasagne sheet, trimming to fit. Top with one third of the sauce, ¼ cup tasty cheese and lasagna sheet. Continue layering with remaining sauce, cheese and lasagne sheets.
Blanch spinach in a small pan of boiling water until just wilted. Drain and squeeze out excess moisture. Chop finely.
Spread mixture over lasagne. Bake uncovered for 40-45 minutes until golden. Stand 5 minutes before serving with salad.
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