Ingredients:
10 – 12 chicken breast fillets, with skin
2 – 3 Tbl olive oil
1 medium onion, finely diced
4 – 6 celery sticks, finely diced
250 gr streaky bacon, fairly finely diced
2 cloves garlic, crushed
250 gr mushrooms, diced fairly finely
1 packet chopped spinach, cooked, chopped
300 – 400 gr ricotta
1 egg
Salt
Freshly ground blac …
Serve immediately with onion gravy or fresh tomato sauce with basil, and a green vegetable. …
Serve with freshly boiled fettucini, into which some of the gravy has been stirred. …
The only authentic thing about this recipe is that the rice and meat is cooked together, but it is much simpler than a real breyani, …
Not a bad meatloaf, but very ordinary compared to Aunt Sally! Serve with Tomato-Pepper Sauce, potatoes and a green vegetable or salad. …
This may all be prepared a day ahead to this stage. Just stir everything and taste again for seasoning before serving. …
Refrigerate for about an hour before serving (not absolutely necessary, but it does help to blend the flavours). …
Serve as soon as possible – it doesn’t improve with keeping – with mashed potatoes (garlic, if possible) and a green vegetable or salad. …
Sosaties may be made any size – from full king-size meal portions to the daintiest cocktail sosaties. …
Serve warm with parsley potatoes, a green vegetable and a fresh tomato sauce. It is also delicious served cold, …
Sounds complicated, but it isn’t – may be made ahead and cooked when needed, but it seems to taste even better reheated …
I like to serve this on a fairly flat round platter, surrounded with coarsely shredded cos lettuce, garnished with clusters of cherry tomatoes, …
A quick word about seasoning in salads, especially main course salads and those which are going to be served cold. …
Leave for about an hour for the flavours to develop. Best eaten at room temperature. …
Serve hot, as a burger in a bun with traditional trimmings, or with mashed potatoes or another creamy potato dish and vegetables or salad. …
There are a myriad fillings for frittatas. The recipe was originally developed by the thrifty Italians as a way of dealing with leftovers, and turning them into a fairly substantial meal. One of the more ‘famous’ fillings is leftover spaghetti bolognaise! …
Making the meatballs is fairly tedious, but they may be made ahead and frozen – thaw completely before using. Also delicious served as finger food. …
