Out of the Ord - Eggplant
Here is the last beef lasagne recipe you'll ever need, plenty of flavour, muchos protein using delicious vegetables as the 'pasta' layers. So depending on how heavy your cheese hand is this is one healthy and delicious dinner.
This serving size is pretty big, it cuts out at about 8 portions, so you can freeze it or reduce the quantities as you see fit. You can swap any of the vegetables for pasta if that tickles your fancy - or only use one type if you prefer - for example there are so many eggplants in town at the moment you could use only eggplants - up to you :)
I've included at the bottom of this post a series of images showing the layering, check it out.
Peace Out! T-Bomb
Out of the Ord - Mangoes
I made this curry for Kununurra local Tracy Raymond's TEAR Curry Night Fundraiser, I really like it because it's spicy yet you don't loose the sweet mango-ey flavour.
This was my first foray into using free-hand spices instead of curry paste, so i if you want to use other spices or a change the quantities feel free - the internet machine will never judge you my fellow cooking friends.
If you find a combination that you reckon is delicious let me know - i'd be keen to improve my spice knowledge.
For an oven baked curry
Here is a quick and easy recipe for when you have too many spuds (potato's) left over and you just want a quick and easy dinner on a saturday.
I may be posting this recipe instead of my White-choc-chip muffins because I met some BBQing related complications :(
Full details of the disaster with photos coming soon - but i want to figure out a fix before sharing..... i'll start by buying a non-metal muffin tin and some paddy cake cases!
Anyway here is something i didn't stuff up - happy BBQ Baking!
Pre-heated the BBQ to about 180 degrees celcius
OR (incase you use farenheit instead, i'll include a BBQ language for you.... If you have 4 knobs on your BBQ like me .... turn 2 knobs to low, 1 to medium & leave 1 off.
Also - make sure you have taken out the hotplate - leaving only the grill plate in the centre of your hooded BBQ.
Now for the cooking I have one of those fantastic slicers that cuts stuff into wafer sizes pieces which I used to cut up the potato and onion.... Man that thing is great - i don't even know how i ended up with one but i love it!
Then (after you spray the tin with a bit of oil or butter I created 3 levels of layers in my baking dish of potato, onion, bacon & cheese (You don't have to pre cook the bacon, just cut it up small and it will bake with the cream).
Then in a seperate bowl pour 300ml of cream and crush in the 2 cloves of garlic, stir this together with salt and pepper.
Now pour the cream over the baking dish, place more cheese on top, cover with al-foil and place in the BBQ (on the grill plate which you have moved to the middle).
I left this all to bake for about 1 and a half hours, taking the foil off with about 10 minutes to go.
I then cooked some Buffalo Snags on the side burner and chucked a green salad together and YATZEE - Dinner!
Okay, fine! So maybe i didn't make a green salad... but i probably should have....
TATA - the BBQ baker!