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Month: July 2018

On the road to whitebridge

24 July 2018

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Meatball alla parmigiana

Ingredients

  • 4 classic meatballs
  • 8 tbsp passata
  • 40 gr mozzarella
  • 40gr shredded parmigiano

Steps

  1. Preheat the oven for 180C
  2. Place meatball in a buttered dish
  3. Place 2 tbsp of passata on each meatball.
  4. Cut 10 gr of mozzarella slice and put it on each meatball.
  5. Sprinkle with parmesan shaving
  6. Bake for 20 min @ 180C ’till cheese is golden.

Nutritional data

Outer Hebrides July 2018

 

Meatball alla Marylebonese

~ 1 Serving ~ Time 1 h  ~ Preheat oven 180C ~ 2 Days in the fridge ~

Ingredients

  • 4 meatball or feta stuffed meatball
  • 6 tbsp crème fraiche
  • 200gr feta scrambled
  • 1 cup of onion caramelised
  • 2 tbsp of balsamic vinegar

Steps

  1. Preheat the oven @ 18oC.      
  2. Cut the feta in cube.
  3. Cut the onion and fry it in a pan with the balsamic vinegar ‘till caramelised.      
  4. Place the meat balls in a oven dish put the creme fraiche, the onion and the feta on it. bake for 20 min at 180C.

Nutritional data

Ratatouille

~ 8 Servings ~ Time2-4h ~ 3-4 days in the fridge ~

Ingredients

  • 800 gr tomatoes
  • 5 small carrots
  • 4 medium onion
  • 4 medium courgette
  • 2 aubergine
  • 2 garlic cloves
  • 4 tbsp avocado oil
  • 1 sprig of thyme
  • 1 bay leaf

Steps

  1. Peel the aubergine and cut in dices put in a dish sprinkle with salt set aside.

  2. Peel and chop the onion, peel and cut the carrots in thin sticks.

  3. Blanch, peel and quarter the tomatoes (trash the seeds keep the juice) place in a pan with thyme, bay leaf and garlic clove without oil let cook and reduce for 20 min minimum.

  4. Heat oil in a pan fry the onion and carrots stir well.

  5. Peel the courgette remove both ends chop in cubes add to the onion and carrots stir well and cover.

  6. Squeeze out the water from the aubergine add to the pan with the courgette, carrots and onions mix well

  7. Add the tomatoes mix well simmer for 30 min minimum.

Nutritional data

Stroganoff beef

~ 4 Servings ~ Time 1h ~ 3 Days in the fridge ~

Ingredients

  • 500 gr beef fillet

  • 200 gr button mushroom

  • 200ml crème fraiche

  • 100ml beef stock

  • 30gr butter

  • 1 tbsp dijon mustard

  • 1 tbsp fresh paisley

  • 1 garlic clove

Steps

  1. Prepare the beef stock, let infuse.

  2. Cut the fillet in strip and fry it in a pan with oil or butter transfert to a plate.

  3. Cut the mushrooms and the garlic cloves put all in the hot pan and fry it until brown and mushroom juice re-absorbe.

  4. Add the crème fraiche, mustard and beef stock.

  5. Return the fillet in the hot pan if too thick add more beef stock.

  6. Sprinkle with fresh parsley and serve. Keep 3 days in fridge.

Nutritional data

Classic meatball

~ 20 Servings ~ Time 30 min  ~ Preheat oven 180C ~ 5 Days in the fridge ~

Ingredients

  • 700gr ground beef
  • 125 gr grated parmesan
  • 2 eggs
  • 1/4 tsp garlic powder
  • 1/4 tsp dry oregano
  • 1/4 tsp onion powder  
  • Option : 200gr feta

Steps

  1. Preheat the oven @ 18oC.   
  2. Mix the eggs and the spices.   
  3. Add the parmesan mix well.   
  4. Add the beef and mix firmly ‘till totally integrated.   
  5. Butter a d weight and form balls and place them in the dish.
  6. Option add a cube of feta (10 gr) in the middle and wrap the meat around.   
  7. Cook for 10 min at 180C.

Nutritional data

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