Good Food

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Fresh is best – own grown is ideal, pickled onions and gherkins go funny when they’re past it, thankfully they look it because if you pickle your own, there won’t be any labelling about ‘best before’, just ‘made in ___A.D. 🙂

Cheese they say when hard & mouldy can be cut into to find the good stuff under it, if you don’t want to risk the rind/extra fun[gi].   True about honey – not recommended for babies, but Ayurvedic practice has it that it’s the purest foodstuff there is so everyone else can enjoy the boon, local honey combats hayfever.  There’s lots of information always updating – my first two comments are my basic guidelines with, ‘just blanch peas’, as the pointer for getting the best out of your greens if they have to be cooked – but seriously, serve yourself a plateful of raw fruit & veg and eat through the lot in one sitting – broccoli, cauliflower, lettuce, carrot, broad beans, runner beans, tomatoes, olives, apple, orange, grapes, cherries, celery, add some nuts too & cheese – all raw and exhaust yourself with the effort required  – It is totally good and makes a refreshing change from all the usual [hot] dishes & recipes, like I’d hardly ever consider a “corned beef, veg, herb/spice & cheese pasta bake” a risk though, just ensure fresh/frozen veg and you have a ‘tireless’ oven dishful serving 4 in under an hour 🙂

I contacted the Mars Expedition and asked if they could dehydrate my recipes and then I would be keen to apply – these are completely adjustable to taste  🙂

Zombie Face Bake (make an arty ‘the scream’ melted cheese presentation topping)

 

Ingredients

1 large handful pasta

1 med onion

2 carrots

4 cloves garlic

1 tin stewed steak

4 slices turkey breast

1 teaspoon tandoori masala

salt, pepper, mixed herbs

grated cheese

 

method

prepare pasta 10 mins boiling whilst chopping onion, carrots & garlic

mix chopped ingredients with steak & cooked pasta, add condiments

in a large oven dish (about 6″ x 10″) put half the pasta mix and smooth over to flatten

place 2 slices turkey breast as seperator and a layer of cheese if preferred

repeat the layering process and sprinkle a little basil on top as garnish

place in a preheated oven at 180°C for about ¾hr or until top is crisped to your liking

 

serve piping

 

 

Hash Ed Warmer (if you’re outside working in a cold shed/garage, this is a one-stop stove to wear in you)

 

Ingredients

1 tin corned beef

1 tin condensed or cream of tomato soup

tomato purée

6 small-medium tomatoes

2 carrots

1 med onion

4 cloves garlic

4 slices ham

1 large handful pasta

salt, pepper, mixed herbs, basil

1 teaspoon garam masala curry powder

6 cheese slices

½ to ¾ tub soft spreading cheese

grated cheese

 

method

prepare pasta 10 mins boiling whilst chopping corned beef, onion, carrots & garlic

mix chopped ingredients with cooked pasta, add condiments

in a large oven dish (about 6″ x 10″) put half the pasta mix and smooth over to flatten

place 2 slices ham as seperator followed by cheese slices

repeat the layering process,this time topping with spreading cheese then grated cheese

sprinkle a little basil on top as garnish

place in a preheated oven at 180°C for about ¾hr or until top is crisped to your liking

 

serve piping

 

other spices for added texture and taste:

(a sprinkle to ½ teaspoon of)

cumin

turmeric

coriander

saffron

chilli powder

cayenne pepper

 

 

 

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