Wednesday, 4 February 2009

Baked Bean Pot Lentils

Lentils are a good standby in the store cupboard and make an excellent meal. For a vegetarian version just obmit the bacon. Serve with brown rice for a full meal. 1 cup lentils 2 1/2 cups water 1/2 cup chopped onion 1 teaspoon salt 2 tablespoons dark brown sugar 2 tablespoons Ketchup 2 tablespoons molasses 1/2 teaspoon dry mustard 4 slices bacon -- diced and cooked In saucepan, combine lentils, water, onion, and salt. Bring to a boil; cover and simmer 45 minutes. Stir in remaining ingredients. Turn into 1-quart casserole dish and bake at 350 for 1 hour and 15 minutes. Stir occasionally.

Tuesday, 3 February 2009

Grilled Tomato and Onion Rolls

A good tasty roll or sandwich always goes down well at lunchtiome - try this tastly combination. Rocket grows well all year round in Zimbabwe 1/3 cup olive oil Salt and freshly ground pepper 1 tablespoon fresh rosemary OR 1 teaspoon dried rosemary 2 large ripe tomatoes -- cut into 1/4 inch thick slices 2 onions -- cut into 1/4 inch thick slices 4 large rolls -- split 1 bunch rocket -- washed and patted dry 1/2 pound fresh Mozzarella -- drained and thinly sliced or other good vheese for melting Preheat grill to a medium heat. Combine the olive oil with salt, freshly ground pepper and rosemary. Brush the olive oil mixture over each tomato slice, onion slice and half roll. Grill the onion slices until they are tender and blackened, about 10 minutes. Briefly grill the tomato slices until they are warm. (Do not overcook them.) Grill the rolls on one side until golden brown. Transfer all to a warm platter. Assemble the sandwiches by layering the arugula, tomatoes, onions and Mozzarella on the bottom half of the roll. Top with the second half of the bun. Cut in half and serve.

Monday, 2 February 2009

Baked Macaroni And Cheese

This will serve 6 to 8 people and is a full meal served with salad or a green vegetable. One can ring the changes by putting tomatoes under the bread crumbs or even on top - then dusting them with curry powder 1/2 pound elbow or other macaroni or pasta 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup finely-diced onion 1 bay leaf 1/2 teaspoon paprika 12 ounces sharp cheddar -- shredded 1 teaspoon kosher salt Freshly-ground black pepper -- to taste === TOPPING === 3 tablespoons butter 1 cup dry bread crumbs Preheat oven to 350 degrees. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a large casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.