Tempe Ellie’s Meatballs in Sauce

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The MamaBake Online Big Batch Baking Club by mamabake

For serving with spaghetti, rice or anything that tickles your fancy!  This recipe was made for 5 families, totalling 10 adults, 6 teenage boys (adult serves!), 6 kids and two babies!

Meatball Ingredients

1 ½ kilos of pork mince
1 ½ kilos of beef or veal mince
5 onions grated or blitzed in the food processor
10 slices of thick bread, crusts removed
milk
4 eggs
10 cloves of garlic smashed and chopped
chopped herbs (such as parsley, oregano, thyme)
salt and pepper.

Method

  1. Soak the bread in enough milk to moisten but not soak, and then mix the slices with the rest of the ingredients well with your hands. Shape into golf ball sized balls, and roast on trays in the oven for 20 minutes.
Notes BK: 
I did half, and used 1kg beef, and 500gr turkey mince. I also added two carrots and two sticks of celery. Yum.

Meatball Sauce

5 onions diced
10 cloves of garlic crushed
5 large sprigs of thyme
5 bay leaves
5 bottles of passatta
5 cans chopped tomatoes
salt
pepper
sugar.

Method

  1. Cook the onions and garlic with the thyme and bay leaves gently until the onions are soft. Add the rest of the ingredients and cook for 30 mins.
  2. Once the meatballs are finished in the oven, add to the tomato sauce and simmer for 20 minutes.

Beef and Wine Casserole

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  • 3 tbsp Garlic Powder
  • 1/2 cup flour
  • 750gr beef
  • Olive Oil
  • 1 Onion diced
  • 2 cans of diced tomatoes
  • 2 tsp beef stock powder
  • 1 cup of red wine
  • 2 tbsp minced garlic
  • 2 Anchovies
  • 1 tbsp chutney
  • 1 tbsp worchester sauce
  • 2 Carrots, sliced

(serve with potato & green beans

Slow Cooked Morroccan Vegetable CousCous (Mamabake)

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2 tbsp olive oil
2 onions, chopped
2 tsp ground coriander
2 tsp ground cumin
2 sticks cinnamon
800g passata or tinned tomatoes
800g canned chickpeas
800g pumpkin and sweet potato, diced
1 zucchini
1 fistful green beans, trimmed
4 cups vegetable stock
3 cups couscous
Greek yoghurt, to serve
Fresh parsley and mint, chopped, to serve

Heat olive oil in a heavy-bottomed frying pan and add onion. Cook over medium heat until nice and soft. Add spices and cook until fragrant. Transfer onion and spices to slow cooker and add tomatoes, vegetables and stock and cook on high for threehours. After threehours, add couscous, cover and turn off slow cooker. The couscous will absorb the liquid and is ready when soft. Remove cinnamon and serve in big bowls with a dollop of Greek yoghurt and chopped herbs sprinkled over the top.

Serves 10

Tip: If you don’t have a slow cooker, this can be made in a large casserole dish and baked in the oven at 100C-120C for at least four hours, checking from that point until it’s cooked.

Chocolate Sugar Cookies (Peeda Party)

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(Yields approx 10-12 penguins)

These crisp chocolate wafers may be rolled out and cut into shapes suitable for any festivity. Store the cookies in a tin with a tight-fitting lid to keep them fresh.

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups unbleached white pastry flour
  • 1/3 cup Equal Exchange Organic Baking Cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

In a medium bowl, cream the butter and sugar together until smooth. Beat in the egg and vanilla until light. Sift together the flour, cocoa, baking powder, and salt.

Stir the dry ingredients into the butter mixture and form into a thick dough. If the dough is soft, wrap it in plastic and chill for 1/2 hour.

Preheat the oven to 375 degrees and butter a baking sheet.

On a lightly floured surface, roll out the dough to about a 1/4 inch thickness and cut into shapes. Place the cookies on the prepared baking sheet, stick in wooden lolly pop sticks if wanted (they need to be soaked in water first so they do not burn) and bake for 15 to 20 minutes until the centers of the cookies are firm. With a spatula, transfer the cookies to a cooling rack.

From the Moosewood Restaurant Low Fat Favorites, published by Clarkson N. Potter, Inc. 1996. http://www.equalexchange.coop/chocolate-sugar-cookies

Icing

(http://allrecipes.com/recipe/sugar-cookie-icing/)

  • 1 cup confectioners’ sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup (I used golden syrup)
  • 1/4 teaspoon almond extract
  • assorted food coloring
  1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
  3. Takes about 6 hours to dry

Easy wholemeal cheese crackers

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Ingredients

  • 2 cups cheddar cheese, grated
  • 1 cup whole wheat flour
  • 1 tablespoon spike salt-free seasoning (any salt free/herb seasoning will work)
  • 6 tablespoons unsalted butter, chilled

Preparation

  1. Preheat oven to setting 7 (400F).

  2. Mix the first three ingredients with a blender (can be a bit messy if the cheese is not yet grated finely)
  3. Add the butter and pulse and until a ball forms.
  4. Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.
  5. Bake for 15-17 minutes (found about 13 is enough)
  6. Serve.

Link

http://weelicious.com/2012/01/10/whole-wheat-cheddar-crackers/

Comments

Keep them in an air tight container on the counter. I should say they last for 5 days (but, it’s actually much longer). They also freeze after baked and cooled (or before baked) beautifully!

Experiments

Batch one: 17th July, tastes amazing fresh out of oven. Had tasty Bega cheese, threw in a few mixed herbs, and had normal flour and buckwheat flour 50/50. So how do they taste the next days from tupperware (if they last that long!!!). Also brushed egg yolk on them and sesame seeds and sunflower seeds.). Cooking, well cutting out takes long though!

 

 

 

Bolognese Spaghetti Sauce (Stephanie Alexander)

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Ingredients

Directions:

  1. Saute onion, celery and garlic in oil in a large saucepan until softened.
  2. Add minced meat and pancetta and fry until meat breaks up into small lumps.
  3. Sprinkle in flour, then stir well.
  4. Add wine, salt, pepper and nutmeg.
  5. Mix well, then increase heat and boil to evaporate liquid.
  6. Add stock, tomato, tomato paste and herbs.
  7. Reduce heat again and simmer for 1 hour, stirring from time to time.
  8. Taste for seasoning.

Read more: http://www.food.com/recipe/bolognese-sauce-124451#ixzz1ylitQETE

Jamie’s Chili con Carne

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http://www.jamieoliver.com/recipes/beef-recipes/chilli-con-carne

  • 2 medium onions
  • 2 cloves of garlic
  • 2 medium carrots
  • 2 sticks of celery
  • 2 red peppers
  • olive oil
  • 1 heaped teaspoon chilli powder
  • 1 heaped teaspoon
  • ground cumin
  • 1 heaped teaspoon ground cinnamon
  • sea salt and freshly ground black pepper
  • 1 x 400g tin of chickpeas
  • 1 x 400g tin of red kidney beans
  • 2 x 400g tins of chopped tomatoes
  • 500g good-quality mincedbeef
  • 1 small bunch of fresh coriander
  • 2 tablespoons balsamic vinegar
  • 400g basmati rice
  • 1 x 500g tub of natural yoghurt
  • 1 x 230g tub of guacamole
  • 1 lime

method

What a classic this dish is. Most of my mates love the chickpeas, but butter beans or even cubed potatoes will work well in their place. Feel free to pep up this dish with more chilli depending on your taste. This will make enough for six portions, so simply freeze the extra if you’re only cooking for four – it’s so damn good the next day, even on a jacket potato!

To make your chilli
• Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine
• Halve the red peppers, remove the stalks and seeds and roughly chop
• Place your largest casserole-type pan on a medium high heat
• Add 2 lugs of olive oil and all your chopped vegetables
• Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper
• Stir every 30 seconds for around 7 minutes until softened and lightly coloured
• Add the drained chickpeas, drained kidney beans and the tinned tomatoes
• Add the minced beef, breaking any larger chunks up with a wooden spoon
• Fill one of the empty tomato tins with water and pour this into the pan
• Pick the coriander leaves and place them in the fridge
• Finely chop the washed stalks and stir in
• Add the balsamic vinegar and season with a good pinch of salt and pepper
• Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching

To serve your chilli
• This is fantastic served with fluffy rice
• Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves
• If you don’t fancy rice it’s equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous
• Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves
• I love to add a nice green salad to round it off

Lemon yoghurt cake

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Greaseand flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Easy spinach and ricotta canneloni

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Only six ingredients are needed to make this tasty and wholesome cannelloni bake.

Ingredients (serves 4)

  • 750g fresh reduced-fat ricotta cheese
  • 150g baby spinach leaves, chopped
  • 4 fresh lasagne pasta sheets
  • 2 cups Italian tomato pasta sauce
  • 75g grated tasty cheese
  • 60g baby rocket

Method

  1. Preheat oven to 180°C. Place ricotta in a bowl. Add spinach. Season with salt and pepper. Mix to combine.

  2. Cut lasagne sheets in half crossways. Spread 1/3 cup of ricotta mixture along the centre of each piece. Roll up to enclose filling. Repeat with remaining ricotta mixture and lasagne sheets.

  3. Spread half the passata sauce over the base of a 6cm-deep, 25cm x 35cm (base) ovenproof dish. Arrange pasta tubes, seam side down, over sauce. Spread with remaining sauce. Sprinkle with cheese. Bake for 30 minutes or until pasta is cooked and top golden brown. Serve topped with rocket.

Notes

  • Variation: Replace half the spinach with rocket leaves, and stir in 125g chopped cooked bacon.