Receta Recipe For Mince And Courgette Bake
This mince and courgette bake is one of those meals you can freeze. I make two at a time, one for dinner straight away. The other gets popped into the freezer for me to take out the night we get home from travelling. Or for nights I really do not feel like cooking.
Head straight on to the Recipe For Mince And Courgette Bake ♥
Sometimes when making arrangements with people we leave the time and place up to them. We are usually very flexible when it comes to where we meet as we don’t mind having to drive somewhere. The only thing we are not flexible with is eating at an establishment we don’t enjoy. Timing for us is not really an issue as the dogs can be fed early if need be. And if we have to go somewhere straight after work then James will feed the dogs. The only night we do not make plans for is a Thursday when Dave works late. A few weeks ago a friend suggested we meet up for a drink before dinner at a local beach front restaurant. He chose the time and place and 15 minutes before we were meant to be there we left the house. We arrived early and chose a table outside.
Today’s inspiration ♥ Recipe For Mince And Courgette Bake ♥ can be found on Lavender and Lime Click To Tweet
We then ordered drinks and I sipped on mine slowly as our friends had not yet arrived. Fifteen minutes later I sent a message to say that we were waiting. A quarter of an hour later I sent a message saying we had left. No sooner had we walked halfway home they sent a message saying they were on their way. So we walked back only to find they actually were not on their way. We walked home and suggested they meet us at our place. While waiting for them to arrive I popped this mince and courgette bake into the oven. I cooked it from frozen as it is one of my emergency meals. I had not prepared anything as I was not sure if we would eat at the restaurant or not. Do you freeze ready-made meals?
Click on the links for conversions and notes. Mince And Courgette Bake Save Print This is a great freezer meal and you can make use of any vegetable for the layering All Rights Reserved: an original recipe from Lavender and Lime Ingredients for the mince 15mls olive oil 1kg mince Salt and freshly ground black pepper to season 1 onion 1 garlic clove 250mls red wine 400g tin cherry tomatoes 15mls tomato paste 10mls dried oregano 5mls fructose 10mls beef stock powder for the bechamel 60g butter 60g flour 500mls milk Salt and freshly ground black pepper to season to assemble 4 courgettes, thinly sliced lengthwise * Salt and freshly ground black pepper to season 120g cheddar cheese, grated Smoked paprika for sprinkling Method for the mince Heat the oil in a large frying pan and brown the mince in batches, seasoning as you go along Set aside and sauté the onion until soft Add the garlic and return the mince to the pan Add the wine, stir, and bring to the boil Tip the tomatoes into the pan and pop them open using a wooden spoon Stir in the tomato paste, dried oregano, fructose and stock Reduce the temperature and leave to simmer until all the moisture has evaporated Set aside to cool slightly while you make the bechamel for the bechamel Preheat the oven to 180° Celsius Melt the butter in a saucepan and then stir in the flour Once incorporated add 100mls of the milk and whisk to combine Add the rest of the milk, whisk and leave to thicken Season to taste and then begin to assemble the dish to assemble Place courgette slices at the bottom of an oven proof dish Season to taste and then top with some mince Carry on with the layering, ending with a mince layer Top with the bechamel sauce and then sprinkle on the cheese and smoked paprika Bake for 30 minutes unless frozen if frozen Bake for 30 minutes then remove the lid Continue baking for another 45 minutes My Notes * I have tried this recipe using 2 potatoes, peeled and thinly sliced. The baking time needs to be increased by 15 minutes if you use potatoes. 3.5.3229 I am away for the long weekend. For those of you celebrating I wish you a great Pesach, or Easter. I will be back at work on the 4th of April and will start replying to blog comments then.
Inspiration published on Lavender and Lime March 30:
2016 – Interview With John Grundlingh
2015 – Paneer
2012 – Lavender
2011 – Anchovy Butter
Top of Page Rate this item:1.002.003.004.005.00Submit Rating No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related