Kidney Bean and Pasta Bake

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Recipes

Ingredients

  • 1 tbsp oil
  • 1 small onion
  • 1 clove garlic
  • 1 red capsicum
  • 1 carrot grated
  • 1 can kidney beans
  • 2 small cans of tomato paste
  • Salt and Pepper to taste
  • 1 cup of cheese
  • 6 eggs
  • 1 cup of milk
  • 1 pack of spiral pasta, cooked

Method

  1. Fry the veggies  then layer alternatively b/n pasta and veggies and cheese.
  2. Mix milk and eggs and pour into pot.
  3. Add cheese on top for crunch.
  4. Cook for 40 mins at 200 C.
  5. Let stand 5 mins before serving.

Corn Fritters

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Recipes

 

Ingredients

1 tsp coriander powder
1 tsp salt
1 tsp cumin
2 cups frozen corn
2 eggs
1/2 cup water
1 cup plain flour (or 1/2 cup plain flour & 1/2 tapioca flour)
1/2 cup spring onion
1 garlic

  • Mix ingredients together and fry in tablespoonfuls in a shallow pan.
  • Flip after about 2-3 minutes medium high heat.
  • Serve hot or room temp with sauce.

Macaroni Schotel

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Recipes

 

Preparation Time
10 Minutes
Cooking Time
30 Minutes
Ingredients

1 packet macaroni, cooked.
1 teaspoon salt
2 tablespoons margarine
100 g onions, chopped
1 clove garlic, minced
50 g flour
500 ml fresh milk
1 tsp pepper powder
½ teaspoon nutmeg
3 eggs, beaten
200 g Cheddar cheese, grated

  • Heat the margarine until melted. Sauté onions and garlic until tender. Sprinkle the flour, mix well. Pour the milk, stirring until blended. Add pepper, nutmeg. Mix well. Add the macaroni and eggs. Stir until thickened. Add most of the cheese, mix well.
  • Prepare heat-resistant dish, polish margarine. Pour the macaroni mixture, smooth. Sprinkle the remaining cheese on top.
  • Bake in hot oven for 180 C for 30 minutes until cooked and the surface is dry.

NOTE: Adjust the recipe to your own tastes!

Indian pilaf with eggs

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Recipes

 

Preparation Time
10 minutes
Cooking Time
35 minutes
Ingredients

40g butter
2 brown onions, halved, finely chopped
4 garlic cloves, crushed
1 tbs finely grated fresh ginger
2 long fresh green chillies, halved, deseeded, finely chopped
200g (1 cup) basmati rice
1/2 tsp saffron threads
4 ripe tomatoes, finely chopped
375ml (1 1/2 cups) chicken stock
1/2 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
4 eggs

  • Melt the butter in a large deep frying pan over medium-high heat. Add the onion, garlic, ginger and chilli and cook, stirring occasionally, for 8-10 minutes or until onion is golden.
  • Add rice and saffron and cook, stirring, for 2 minutes or until rice is well coated in onion mixture. Add tomato and stock. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is just tender. Stir in the coriander. Taste and season with salt and pepper.
  • Use the back of a spoon to make 4 evenly spaced hollows in rice mixture. Crack an egg into each hollow and cook, uncovered, for 3-4 minutes or until eggs are just set or until cooked to your liking.
  • Divide the pilaf and eggs among serving plates. Sprinkle with coriander and serve immediately.

    – Recipe from Taste.com.au