#BAKED PASTA #SPINACH AND MUSHROOM

When I’m lacking inspiration this is the most creative I can get.

Step By Step how I do it

• take mushrooms, spinach and cheese mixture out to defrost

INGREDIENTS
300g pasta (macaroni or penne)
1 TBSP olive oil
2 cloves garlic
1 cup mushrooms (sliced – defrosted)
1 cup creamed spinach (defrosted)
1/2 cup cheese mixture (defrosted)

• Fry garlic and mushrooms in a pot – same one you use for the pasta (it’s ok if they are not 100% defrosted) in olive oil on medium heat
• Transfer to a casserole dish and add in creamed spinach, mix through.
• Fill the pot with water and salt, bring to the boil.
• Add Pasta and stir till all the pasta is loose – boil for 5 min
• Switch off stove and spoon pasta over mushrooms and spinach mixture.
• Mix all to combine – again it’s ok if spinach is not 100% defrosted.
• Top with grated cheese and place on the middle shelf in the oven.
• Set temp to 150C and baske till cheese melts and bubbles

ENJOY!!!!

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#CHICKEN & BACON GOUGERE #CHICKEN PIE AND #GREEN BEANS AND TOMATO WARM SALAD

It’s my go to Wednesday/ Thursday meal as it takes 20min to prep and then you just leave it to do its thing.
This is the easiest chicken pie you’ll ever make and the pastry is very simple and minimal mess and washing up.

Step By Step how I do it

• Take the shredded chicken, green beans, diced bacon and cheese mix (grated) out of the freezer to defrost.
• Halve 8/10 cherry tomatoes, place flesh side down in a sml casserole dish, drizzle with olive oil and salt
• Grill in microwave for 15 min
• chop onion and garlic and move to side of cutting board

Ingredients – Pastry
4 TBSP marge
1/2 cup water
1/2 cup plain flour
2 eggs beaten
2 TBSP cheese mixture grated

• In a pot on medium heat melt marge and add water.
• Bring to the boil, add flour and stir with a wooden spoon till mixture leaves the side of the pot.
• Remove from heat and beat eggs in a cup, gradually add egg mixture – dash at a time and keep stirring off the heat
• Carry on till all egg is added and mixture is glossy (it will look oily; it’s fine)
• Return to heat and add cheese – keep stirring till cheese is mixed in.
• it looks like a oily dough ball, remove from pot and place on the side of the cutting board

Ingredients – Chicken Filling
1 onion finely chopped
2 clove garlic chopped
1/2 pk diced bacon
15 ml olive oil
2 cups shredded chicken
1 TBSP dijon mustard
1 pk white sauce
300ml milk

• Return the pastry pot to heat and fry onion and garlic (still all on medium heat) till soft
• Add the bacon and fry till it starts going brown
• Add the shredded chicken, dijon mustard and pk white sauce powder.
• Stril to coat the chicken, add milk and keep stirring till it starts to thicken and goes creamy.
• Switch the stove off and pour mixture into the casserole dish.
• With your fingers pull off small balls of pastry and layer over the chicken mixture.
• It’s ok if there are gaps, the pastry will expand when you bake it.
• Place on the middle shelf, set the oven to 180C and bake until pastry bubbles – my oven it’s about 15/17min.
• turn off oven

Ingredients – Beans and Tomato warm Salad
8/10 cherry tomatoes halved
15ml olive oil
salt & Bk pepper to taste
1 cup beans frozen
1 disc feta cheese
1 sml pk rocket leaves (optional)

• Turnover tomatoes flesh side up, salt and grill in the microwave for 10 min.
• Pour Boiling water over defrosted beans, leave for 10 min – I just do this in the cup.
• Cube feta – try keep it small, drain beans
• Add beans and feta to grilled tomatoes and mix/ toss. Season to taste.
• Return to the microwave and heat all 600W for 4min.
• Remove if you want you can add torn rocket leaves for a peppery taste

EVERYTHING IS READY TO EAT!

Sammi Mew
The Production Person
sammimew.wordpress.com
productionperson.wordpress.com

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#SAVE MONEY WEEKLY #SMART SHOPPING #REDUCE YOUR GROCERY BILL

Today it’s hard to save money and shop smart. With all that going on daily it’s always a challenge.I hope these tips help. I know they did for me!

• some retailers discount products on monday – this is to rotate stock and clear shelf space
• Retail marketing cycles are from Wednesday to Sunday as MOST consumers (78%) shop on a Friday after work and/or Saturday mornings due to time and/or social events
• Mid Month Specials are always better discounted – retailers need to move shelf stock
• Loss Leaders – retailers will discount major/ essential items to get you in the store. When you buy the 5 front catalogue items you will pick up other items you need.
• Mass Bulk retailers offer special lasting 16 weeks – bulk buys – you can get really good deals if you have space to store 4 or 6 of an item but it saves you money long term
• Buy meat/fish you need for the week from your local butcher/fishmonger – it will save you money and you will get a better product
• Butchers / Fishmongers will cut and package to YOUR REQUIREMENTS
• ALWAYS SHOP WITH A LIST – ONLY BUY WHAT’S ON THE LIST!!

MY TOP 5 IN NO ORDER

1. #makro – https://www.makro.co.za/ – best for bulk buys – all your cupbrd goodies – you can order online and if you don’t have a card you can easily register online
2. #food lovers – https://foodloversmarket.co.za/ – best for weekly fresh produce specials – things that will only last 7 days
3. #pick ‘n’ pay – https://www.pnp.co.za/ – best for mid month top up, snack special and rotisserie chicken
4. #tableview butchery – https://tableviewbutchery.co.za/ – they will cut and package to your requirements and if you don’t want to go in they deliver
5. #woolworths food – https://www.woolworths.co.za/cat/Food/Promotions/ – they run bi monthly special 1st to 15th and 16th to 31st. Their fresh products last longer (salad leaves etc) and they have really good deals on bread and shelf items. it really worth a look out

#WHATS IN MY KITCHEN CUPBOARDS

I think it is a challenge to most people how to keep budgets on track and spend hard earned money wisely. Here’s a PDF that you can download and edit or print – up to you. Tick off what you have, look out for special/ bulk buys for stuff that won’t spoil and spend your food money on good stuff!!

INGREDIENTS DINNER 4 1 – Sheet1.pdf

#Moussaka made easy #Apple and rocket Salad

It’s not 100% Traditional but Dam it tastes goo and its quick sticks to make

#Moussaka made easy
2 cups premade bolognese mince (you can use what you prepped and froze)
1 eggplant / brinjal (sliced lengthwise)
1 TBSP olive oil
125ml cream
100ml plain yogurt
1 egg
1 cup cheddar cheese grated for topping

Slice eggplant and drizzle over olive oil, grill in an oven proof dish for 10 min (I do this in my microwave) turn over slices, drizzle with oil and grill for 10 min.
Layer button of dish with bolognese mince +/- about 1inch.
Layer over soft grilled eggplant.
Mix cream, yogurt and egg together with a fork.
Pour over the top and cover with grated cheddar cheese.
Bake in the oven for 15 min – chessE must burn slightly.

Serve with #Apple and Rocket salad
Tear and layer 1 sml packet rocket leaves on a plate.
Core and quarter 1 green apple (granny smith).
Slice thinly and layer over rocket
Drizzle with Italian Salad dressing

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#Goulash to go and #Tuscan tomato salad.

For the days when you need comfort but dont have the time

#Goulash to Go (serves 4)
15ml oil
400g Goulash meat (you can get this at Food Lovers already cubes)
15ml paprika
1 tin chopped tomatoes
1/2 cup beef stock
2 large potatoes peeled and cubed

Heat oil and fry cubes till brown.
Coat browned meat with paprika and add tinned tomatoes, stir.
Add potatoes and stock and bring to a simmer +/- 15 min.
spoon into bowls and serve with a slice of toasted sourdough bread

#Tuscan Tomato Salad (#panzanella)
4 tomatoes cubes
1 garlic clove thinly sliced
2 TBSP capers drained and roughly chopped
12 bk olives pitted and roughly chopped
2 slices ciabatta lightly toasted and torn into bite size pieces
4 TBSP olive oil
2 TBSP balsamic or red wine vinegar
handful torn fresh basil leaves from your garden

In a small bottle mix oil and vinegar, shake to emulsify.
In a bowl mix together all other ingredients.
pour over dressing and toss

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#DIM SUM #DIM SUM FILLING #DIM SUM DIPPING SAUCE

The filling’s are also a great way to use leftovers. The fun part is folding the DIM SUM – it takes a bit of practice and creativity. Fun for the whole family to do!

INGREDIENTS
ginger minced
soy sauce
sesame oil
salt & pepper to taste
PORK: ground pork, spring onions sliced thin, cabbage shredded thinly
CHICKEN: ground chicken, spring onions sliced thin, honey to taste
VEG: spring onions sliced thin, carrots grated fine, cabbage shredded thinly, mushrooms finely chopped, garlic minced, honey to taste
DIPPING SAUCE
bbq sauce
soy sauce
rice vinegar
honey
water
chilli (optional)

HOW TO MAKE

1. blend all filling ingredients together in a bowl for your option. They don’t need to be cooked as you going to steam then
2. to taste for seasoning fry a teaspoon of in a pan
3. place a teaspoon of filling in the centre of each wrapper and fold closed
4. this takes a bit of practice but play around – there is no right or wrong way, they just need to be sealed
5. i use a different fold for each filling so i know what’s inside
6. line the steamer with baking paper – stops them sticking
7. steam for 10 min until glossy
8. blend all ingredients for dipping sauce in a bottle and shake till emulsified
9. pour into ramekins and serve with hot steamed dim sum selections

TIP TO FREEZE: if you want to steam them later, place filled and folded dim sum on a floured tray and flash freeze for 30min in the freezer. Remove from the tray and store in a sealed zip lock bag. You can keep them for up to a month. Steam direct from frozen 12/15 min until glossy.

TIP IF YOU DON’T HAVE A STEAMER: use a colander over a small pot of boiling water. line colander with baking paper and place dim sum in once boiling, cover and steam

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#DIM SUM #DIM SUM FILLING #DIM SUM DIPPING SAUCE

The filling’s are also a great way to use leftovers. The fun part is folding the DIM SUM – it takes a bit of practice and creativity. Fun for the whole family to do!

INGREDIENTS
ginger minced
soy sauce
sesame oil
salt & pepper to taste
PORK: ground pork, spring onions sliced thin, cabbage shredded thinly
CHICKEN: ground chicken, spring onions sliced thin, honey to taste
VEG: spring onions sliced thin, carrots grated fine, cabbage shredded thinly, mushrooms finely chopped, garlic minced, honey to taste
DIPPING SAUCE
bbq sauce
soy sauce
rice vinegar
honey
water
chilli (optional)

HOW TO MAKE

1. blend all filling ingredients together in a bowl for your option. They don’t need to be cooked as you going to steam then
2. to taste for seasoning fry a teaspoon of in a pan
3. place a teaspoon of filling in the centre of each wrapper and fold closed
4. this takes a bit of practice but play around – there is no right or wrong way, they just need to be sealed
5. i use a different fold for each filling so i know what’s inside
6. line the steamer with baking paper – stops them sticking
7. steam for 10 min until glossy
8. blend all ingredients for dipping sauce in a bottle and shake till emulsified
9. pour into ramekins and serve with hot steamed dim sum selections

TIP TO FREEZE: if you want to steam them later, place filled and folded dim sum on a floured tray and flash freeze for 30min in the freezer. Remove from the tray and store in a sealed zip lock bag. You can keep them for up to a month. Steam direct from frozen 12/15 min until glossy.

TIP IF YOU DON’T HAVE A STEAMER: use a colander over a small pot of boiling water. line colander with baking paper and place dim sum in once boiling, cover and steam

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#DIM SUM #DIM SUM WRAPPERS

This is so simple and easy to make it mind blowing!!!. The filling’s are also a great way to use leftovers. The fun part is folding the DIM SUM – it takes a bit of practice and creativity. Fun for the whole family to do!

INGREDIENTS (Makes about 50)
2 cups flour
1 cup boiling water
pinch of salt

HOW TO MAKE

1. add flour and salt to a bowl, make well in the middle
2. add boiled water (its ok if its cooled slightly) and start mixing with a fork
3. when dough comes together use your hands to squeeze into a ball
4. transfer to a clean floured surface and knead till smooth
5. cover with a towel and rest for 30min
6. cut off pieces and roll out to 1" thick snakes
7. cut off 1" thick pieces – it’s about the width of the base of the fork
8. push flat into a disc and roll out from the centre into +/- 9cm circles
9. they are not going to be perfect and that’s okay
10. as they are done put them into a tupperware, flouring inbetween discs and covering with a lid. This keeps them soft for filling later.

TIP TO FREEZE: If you want to freeze them, interleave with lunch wrap/baking paper and tightly wrap them stacked in cling wrap. do two layers of cling wrap as you don’t want any moisture when you defrost them. Defrost to room temp and fill.

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# CANNELLONI SPINACH # FILLED PASTA

This is a great way to use up leftover creamed spinach and any cheese that melts.

INGREDIENTS (SERVES 2)
TOMATO SAUCE
1 tin chopped tomato
1 bay leaf
1 tsp garlic, minced
1/2 onion, chopped
handful basil, roughly chopped
1 TBSP olive oil
FILLING
10 cannelloni tubes
1 cup creamed spinach
1 egg, beaten
CHEESE OPTIONS
100g grated halloumi
100g grated mozzarella
100g ricotta
Salt and pepper to taste
parmesan, grated for topping

HOW TO MAKE

1. Heat oil in a pan and sweat the onion and garlic.
2. Add tin tomato, bay leaf and basil. Simmer cover for 10/15min till combined and heated through.
3. Mix the creamed spinach and cheese of your choice with egg in a bowl
4. Spoon into a piping bag, and fill tubes
5. Spoon some tomato mixture onto the base of your dish, be generous.
6. Lay tubes over sauce and spoon more sauce over the top of the tubes.
7. Spindle with grated parmesan and any leftover mozzarella or halloumi.
8. Bake at 180C for 20min or until cheese bubbles.

TO SERVE
Lift out half onto a plate, make sure you get all the sauce. Sprinkle over more parmesan and chopped basil. Serve with a Caprese salad. ENJOY!!!!