Bolognese Pasta Bake

Penne for your thoughts (unknown)

I’ve been experimenting with new recipes which still need some tweaking before I post them.  In the meantime, try my Bolognese Pasta Bake:

Bolognese Pasta Bake

(Serves 6)

Ingredients

Bolognese Pasta Bake

Bolognese Pasta Bake

200-250 gr. turkey mince
1 tbsp. tomato ketchup
1 chicken Knorr stock pot
1-2 tbsp. dried basil
Approximately 150 grams frozen mixed peppers
1 large carrot
1 large courgette
1 clove of garlic
1/2 an onion
2 x 400 gram cans of peeled plum tomatoes
1-2 tbsp. tomato purée
A little oil for frying
Salt and pepper
300 gr. Gluten Free penne pasta
Approximately 50-100 grams of cheese

Method

  1. Start by heating some oil in a high sided large frying pan.
  2. Whilst the oil is heating up, mix the tomato ketchup, chicken stock pot, 1 tbsp. of dried basil, some salt and pepper into the turkey mince until well incorporated. (I wear food gloves and mix with my hands.) Don’t overwork the meat.
  3. Add the turkey to the pan and chop up as much as you can with a wooden spoon so the mince covers the pan.
  4. Leave it to cook for a few minutes and keep turning it until it browns.
  5. Add the peppers to the pan and leave to cook In the meantime chop the carrots, courgette and onion into small pieces and add to the pan Crush and chop the garlic as small as you can and add to the pan.
  6. Fry the veg for about 10 minutes.
  7. Blend the two cans of peeled plum tomatoes and add to the pan.
  8. Cook for five to ten minutes until it has reduced slightly.
  9. Preheat the oven to Gas 4/180C/350F.
  10. While this is reducing, place the pasta in a pan of boiling water and boil for approximately 10 minutes, until al dente.
    Spread half the pasta into a Pyrex dish.
  11. Ladle over half the bolognese mixture and grate some cheese over the top Add the rest of the pasta then bolognese and another layer of grated cheese.
  12. Place in the oven for 25 minutes
  13. Once out of the oven, you can portion into 6 servings.

Suzy says

  • Enjoy with a nice salad
  • This meal is great as a lunch.

Kale and Spinach Smoothie

I’m strong to the finish, ’cause I eats me Spinach, I’m Popeye the sailor man!(Popeye from theme song)

Kale and Spinach Smoothie

Kale and Spinach Smoothie

It’s the final week of healthy recipes for my World Cup Workout and I’ve chosen to share a drink recipe that would count towards your 5 a day. You might not think it at first, but it is surprisingly tasty, not to mention filling! If you don’t believe me, all I can say is . . . try it, you might like it!
Don’t tell my husband, but I may actually miss the World Cup once it has finished!

Kale and Spinach Smoothie

(serves 2)

Ingredients

50 grams Kale
70 grams spinach
350 ml milk
1 large ripe banana, sliced into small chunks and frozen
1 tbsp. honey

Method

  1. Place the kale, spinach and milk into a blender and blend until there are no more big bits left.
  2. Add the frozen pieces of banana and the honey and blend until smooth.
  3. Pour into two long glasses and serve

Suzy Says:

  • Experiment with your fruit and veg. I plan to add cucumber or strawberry next time.
  • If you would prefer to avoid dairy, what about trying almond milk instead? This was used in the original post that inspired this post. Do let me know how it turns out – or if you add any of your own ingredients.

Enjoy

Lentil Curry with Chutney and Salad Mini Wrap Rolls

One cannot think well, love well, sleep well, if one has not dined well (Virginia Woolf)

Lentil Curry with Chutney and Salad Mini Wrap Rolls

Lentil Curry with Chutney and Salad Mini Wrap Rolls

Week 3 of my ‘World Cup Workout’ and I am already starting to feel the benefit! I feel more toned and my energy levels are on the up 🙂 Although I have still got a long way to go, I have to say I am really enjoying the exercises!

Sticking with the healthy theme,  the dish I have chosen this week is Lentil Curry. Although it is a guilty pleasure, I love having poppadoms and chutney with a takeaway curry. Sometimes I buy the ready-made poppadoms from the supermarket and whip up some homemade chutney to go on the side. This time, I decided to make some of the chutneys you would use with poppadoms, wrap them in a tortilla and slice into mini bites to eat with the curry. This means you don’t need to serve the curry with rice.

Lentil Curry with Chutney and Salad Mini Wrap Rolls

(Serves 4)

Ingredients

250 grams red lentils (follow the cooking instructions on the packet.)
1 large carrot
1 large courgette
1/2 a medium red onion
100 grams fresh spinach
1 tbsp. fresh coriander
For the curry paste
1 tbsp. garam masala
1 tbsp. mild curry powder (you can opt for a hotter one)
1 tsp. fenugreek
1 tsp. cumin seeds
1 tsp. turmeric
1 tsp. cinnamon
1 tsp. ground coriander
1 tbsp. sugar
1 tsp. lemon juice
1 tbsp. tomato purée mixed with half a mug of hot water.
1 tbsp. oil

For the mini wrap salad and relish rolls

100 grams of cherry tomatoes
1/2 small red onion
8cm piece of cucumber
3 tbsp. plain yoghurt
1 tsp. mint sauce
2 tbsp. mango chutney
1 tbsp. fresh coriander

Method

  1. Cook the lentils as per the cooking instructions on the packet.
  2. Whilst the lentils are cooking, chop the carrots, onion, garlic and courgettes into little pieces and fry in a large frying pan until soft.
  3. In a separate high sided frying pan, add the garam masala, curry powder, fenugreek, cumin seeds, turmeric, cinnamon and ground and heat on a low heat until you can smell an aroma (approximately 3-5 minutes) keep stirring so it doesn’t burn.
  4. Next, add the tomato purée, oil, sugar and lemon juice to make the paste.
  5. Drain the lentils and add to the curry paste and stir so the paste covers all the lentils Add the cooked vegetables and stir until fully incorporated
  6. For the mini wrap salad and relish rolls Chop the onion, cucumber and cherry tomatoes into little pieces. When chopping the tomatoes, just use the skin and take out the pulp.
  7. Keep aside a third of the cucumber.
  8. Mix the tomato, thenrest of the cucumber and onion together into a small bowl.
  9. In another small bowl, add three tablespoons of yoghurt. Add the mint sauce and stir to make your mint yoghurt sauce and add the cucumber you have kept aside into the bowl with the yoghurt.
  10. Take two tortilla wraps and spread over the mint yoghurt mixture over both wraps Roll into a tight roll and slice into small pieces.
  11. Take the other two tortilla wraps, spread the mango chutney over them and spoon over the onion, tomato and cucumber mix. Sprinkle some fresh coriander over, roll up and slice into mini wrap pieces.
  12. To serve, place some curry onto the middle of the plate and place the mini wraps around the edge. Finally sprinkle the rest of the fresh coriander over the curry.

Suzy says:

  • Experiment with your relishes. My husband likes the lime pickle, which would definitely give the wraps some spice!
  • This curry also works with chickpeas instead of lentils.

Bon appétit!