Cheesy scalloped potato bake

I like this version as I'm so lazy to layer potatoes. Just dumping it all in the dish :p

Ingredients:

4 tablespoons butter

4 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 1/2 cups milk

6-7 small/med sized potatoes, peeled and sliced thinly 

2 cups shredded cheese

1. In small bowl, combine flour, salt and pepper.

2. In a big pot, heat the butter and stir in flour mixture.  

3. Then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes). Remove from heat.

4. Add 1&1/2 cups shredded cheese to the sauce and stir until melted and smooth.

5. Add sliced potatoes and stir well to combine.

6. Pour mixture into a casserole dish

7. Cover with foil and bake at 170 for 35 minutes.

8. Remove from oven, take foil off and sprinkle remaining 1/2 cup cheese over top (or more if you like).

9. Return to oven to bake another 30 minutes or until potatoes are soft, cheese is melted and edges begin to lightly brown.

Vegetarian Meatloaf

Ingredients:

2 cups water + 1 teaspoon salt (for boiling lentils)

1 cup lentils (I used green)

1 cup quick-cooking oats

1 capsicum (any colour), diced

1-2 celery ribs, diced

1 cup grated cheese of your choice

1 egg, beaten

1/2 cup tomato sauce

2 tbsp BBQ sauce

1 tsp dried basil

1 tvsp dried parsley

1 tbsp seasoning salt

1/2 teaspoon black pepper

Directions:

1. Cook lentils in salted water and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.

2. Drain and partially mash lentils.

3. Scrape into mixing bowl and allow to cool slightly.

4. Stir in oats, capsicum, celery and cheese until mixed.

5. Add egg, tomato sauce, basil, parsley, seasoning salt and pepper. Mix well.

6. Spoon into a greased loaf pan and smooth top with back of spoon.

7. Bake at 160-180 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.

8. Optional step: 10-15minutes before finished baking, add a sauce on top. Try these:

*Meatloafy sauce: 1/4 cup ketchup, 2 tbsp brown sugar, 1 tsp ground mustard

*Tangy sauce: 2 tbs brown sugar, 2 tbsp balsamic vinegar, 1/3 cup ketchup

*or just slice fresh tomatoes and sprinkle some more cheese on top before putting the Veg meatloaf in the oven. 

9. Cool in pan on rack for about 10 minutes. 

To serve: Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Leftovers are perfect in lunch boxes ;)!

Slow Cooker Minestrone

Ingredients

3 large potatoes (or sweet potatoes), peeled and chopped

1 large carrot, chopped

2 ribs celery, sliced

1 large zucchini, chopped

1 (or 2) can mixed beans, drained and rinsed

1-2 cups of vegetable broth (or water plus salt and pepper)

1 can diced tomatoes

1/4 cup red wine (I used white in this one as I don't have red)

Dried mixed herbs 

1 bay leaf

Salt and pepper to taste

Grated Parmesan for garnish (optional)

Place all ingredients (except cheese) into slowcooker and mix gently. 

Cook on low for 4-5 hours or until veggies are soft. 

If you wish to, you can add a packet of frozen spinach (or generous handfuls of fresh) 30min prior to serving

Serve with grilled/toasted bread and Parmesan cheese. I also like to sprinkle chilli flakes on mine for an extra hit. 

Pancakes in a muffin

Ingredients

1 cup Self Raising flour

A pinch of baking powder

1 Egg

1 cup of milk

Desired toppings (sliced banana, blueberries, pomegranate, strawberry jam, Nutella, chia seeds)

Sweeten with a swirl of honey or syrup

Serve with yoghurt, maple syrup or cream. Or enjoy it as is!

Note: I don't add sugar to my batch as I find the sweetness from the honey and fruits to my taste. Feel free to add sugar to the pancake mix if you like it extra sweet!

Method

1. Preheat oven to 180degrees

2. Whisk all the ingredients (except toppings) in a bowl until smooth

3. Spoon mixture into muffin tin about halfway 

4. Add toppings and Bake roughly 10-15min or until ready. Test with a toothpick (ready if it comes out dry)

Makes a perfect amount for muffin or mini muffin trays! Perfect for lunch boxes or Brekky on the run :)

Braised Eggplant and 5 Spice Salt & Pepper Tofu

INGREDIENTS

For Tofu:

1 packet silken or regular tofu

100 gm (2/3 cup) plain flour

50 gm (1/3 cup) cornflour

1 tbsp finely ground black pepper

2 tbsp sea salt

1 tbsp Chinese five-spice powder

For deep-frying: vegetable oil

For Braised eggplant:

1-2 large eggplants

vegetable oil for stir frying

1 tbsp finely grated ginger

80 ml (1/3 cup) light soy sauce

2 tbsp Shaoxing rice wine or Mirin

½ tsp sesame oil

1 cup of water

Coriander to garnish

Rice to serve

METHOD

For Braised Eggplant:

Halve eggplant crossways, then cut lengthways into thick wedges. Heat vegetable oil in a large saucepan, and cook eggplant over high heat until golden on both sides.  Add ginger, reduce heat and sauté until fragrant.

Add remaining ingredients and bring to the boil, cover and simmer on low for 40 minutes or until tender.

For 5 Spice Salt & Pepper Tofu:

Cut tofu into desired cube sizes. Combine flours with pepper, salt and five-spice powder. 

Heat oil in a deep frying pan or saucepan

Dust tofu in flour mixture, make sure it is covered all over

Deep-fry until golden, drain on an absorbent paper-lined plate and repeat with remaining tofu. Make sure you don't overcrowd the pot!

To serve, spoon eggplant on top of a bowl of rice and then top with tofu. Garnish with coriander. Serve immediately