Cheese and Noodle Casserole

Ingredients

·         200 g noodles

·         4 cups water

·         1 tsp. salt

·         1 onion, peeled and sliced

·         8 bacon rashers cut into pieces

·         1 tsp. sunflower oil

·         250 g smooth cottage cheese

·         1 tomato cut into thin slices

·         4 tsp. dry breadcrumbs

Preparation

1. Preheat oven to 180⁰C.

2. Cook the noodles in boiling salted water until they are tender. Drain.

3. Saute the onion and bacon in the sunflower oil until they turn golden and crisp.

4. Combine the noodles and the onion-bacon mixture and cottage cheese.

5. Place in an oven-proof casserole, cover with the tomato slices and sprinkle the breadcrumbs over.

6. Bake for about 20 minutes and serve.

Enjoy

Love

Engela

Recipe for baked sardine and tomato roll

Ingredients

·         225g suet pastry

·         125g canned sardines

·          tomato purée

·         Salt and pepper

Method

1.       Heat the oven to 200⁰C

2.       Place the suet pastry on a lightly floured surface and roll out to a  rectangle 20x25 cm.  Trim edges to form a neat rectangle.

3.       Drain the sardines and mash with a fork. Add tomato purée to taste. Season lightly with salt and pepper.

4.       Spread the sardine mixture to within 1 cm  of the pastry edges.

5.       Turn in the edges  of the pastry, mitre the corners and roll up from one short edge.

6.       Oil a large piece of kitchen foil. Wrap and seal the suet roll in it, leaving room inside the parcel for the pastry to expand.

7.       Place on a baking tray and cook for 1¼ hours, unwrapping the top 5 minutes before the end of the cooking time to brown.

8.       Remove from oven. Unwrap completely, turn on to a hot plate and serve immediately.

Enjoy,

Enge

Baked sardine and tomato roll

Ingredients

·         225g suet pastry

·         125g canned sardines

·          tomato purée

·         Salt and pepper

Method

1.       Heat the oven to 200⁰C

2.       Place the suet pastry on a lightly floured surface and roll out to a  rectangle 20x25 cm.  Trim edges to form a neat rectangle.

3.       Drain the  sardines and mash with a fork. Add tomato purée to taste. Season lightly with salt and pepper.

4.       Spread the sardine mixture to within 1 cm  of the pastry edges.

5.       Turn in the edges  of the pastry, mitre the corners and roll up from one short edge.

6.       Oil a large piece of kitchen foil. Wrap and seal the suet roll in it, leaving room inside the parcel for the pastry to expand.

7.       Place on a baking tray and cook for 1¼ hours,unwrapping the top 5 minutes before the end of the cooking time to brown.

8.       Remove from oven. Unwrap completely, turn on to a hot plate and serve immediately.

Woman to woman

Potato and Tomato Bake

Ingredients

·         2 large potatoes, scrubbed

·         2 large onions, peeled and thinly sliced

·         3 large tomatoes cut into fairly thick slices

·         25 ml margarine

·         200 ml grated Cheddar cheese

·         5 ml cayenne pepper

·         2 ml salt

Preparation

1.       Preheat oven to 180⁰ C (356⁰ F)

2.       Boil or steam the potatoes in their jackets until firm and slice them.

3.       Place layers of onions, potatoes and tomatoes in a well-greased oven-proof dish, dotting each layer with margarine and a sprinkling of cheese. End with potatoes, again dotting with margarine and sprinkling the rest of the cheese, cayenne pepper and salt.

4.       Bake for I hour until the onions are well cooked and the tomatoes have released their juices and the potatoes have absorbed it.

Serves 4

Engela

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