Archive for » February 6th, 2009«
This is a great casserole recipe I added a couple of things to this one which I have listed below. I also can not get cream of mushroom soup here so I used a packet mix and made it with a mix of milk and cream. I also had some cod I wanted to use up so I added this too, this recipe is very versatile and can be played around with. I served our as is but I did have some leftovers and I served it the next day over pasta and it was really good. If you would like to read more reviews on this recipe please click here.
Ingredients
1 Jar artichoke hearts, drained and chopped in half
4 Scallions, chopped
3 Garlic cloves, minced
1/4 lb Mushroom, sliced
4 Tablespoons butter
650g Shrimp, peeled and deveined
1 Can cream of mushroom soup, undiluted (I used a packet mix and made it up with a mix of milk and cream
1/2 cup mayonnaise
2 Tablespoons sherry wine
1 Tablespoon worcestershire sauce
1/4 Teaspoon pepper
1 Tablespoon chopped fresh dill
1 Tablespoon chopped fresh tarragon
1/2 Cup parmesan cheese, grated
200g Frozen chopped spinach, thawed and drained
Paprika
Extra parmesan cheese for the top
Method
1 Arrange arichokes in buttered 7×11″ casserole.
2. Saute shrimp, scallions, garlic and mushrooms in butter for 2-3 minutes.
3. Stir in next 9 ingredients.
4. Stir gently and warm through.
5. Pour mixture over artichokes.
6. Sprinkle top with paprika and cheese.
7. Bake at 350 for 20 Minutes.
All photos taken by me unless otherwise stated.
This is quick, easy and simple pie to make that my whole family loves. I use bisto gravy granules to thicken ours opposed to flour for a more beefy flavour. It makes for a great no fuss mid week meal and is great one for those cold winter nights. I serve ours as is but you can serve with chips or mashed potato and vegetables or whatever is your favourite. If you would like to see the original recipe please click here.
Ingredients
1 Tablespoon oil
500g Beef mince
1 Onion, finely chopped
1 Carrot, finely diced
1/2 Cup frozen peas
1 Tablespoon worcestershire sauce
1/4 Cup plain flour (I use bisto gravy granules to thicken)
1/2 Cup Guinness stout or beer
Fresh ground black pepper, to taste
500ml Beef stock
1 Sheet puff pastry, thawed
Method
1. Pre-heat oven to 200ºC. Heat oil in a frying pan.
2. Add mince, onion & carrotand cook for 5 mins or until meat has browned.
3. Add peas, Worcestershire sauce & flour and cook for for 1 min, stirring.
4. Add Guinness and stock, bring to the boil, stirring, and cook for 5 minutes until just thickened.
5. Season to taste with pepper.
6. Divide mince between four 2-cup capacity ovenproof dishes.
7. Cut pastry into circle to overlap ramekins & place on top of each pie.
8. Bake for 20 mins or until golden.
All Photos taken by me unless otherwise stated.
