Search results for: casserole

Here are the search results for your query. Please use our advanced search page for more specific results.

Kale and Portobello Lasagna

Kale and Portobello Lasagna

Get your protein and carb intake with this creamy lasagna and mushroom dish. Let the savory roasted sweet pepper aroma to upgrade this extra-cheesy delight. It’s a vegetarian casserole, but a filling and nutritious one!

Kale and Portobello Lasagna Read More »

Ingredients Needed for Kale and Portobello Lasagna

4 ounces of cherry tomatoes, halved
1 roasted sweet pepper, thickly chopped
2 teaspoons of dried oregano
salt
pepper
1 tablespoon sugar
2 eggs
1 ½ cups of ricotta
1 cup low moisture mozzarella, grated
1 tablespoon vegetable oil
7 ounces of portobello mushrooms, cubed
1 teaspoon chili flakes
2 garlic cloves, crushed
3 ounces of kale, chopped
4 cooked lasagna sheets

How to Make Kale and Portobello Lasagna

  1. Add the cherry tomatoes, roasted sweet pepper, oregano, and sugar to a blender. Season with salt and pepper and blend until smooth. Set aside.
  2. Add the eggs, ricotta, and some 1/2 of your grated mozzarella to a bowl. Mix until smooth using a spatula. Set aside.
  3. Add the vegetable oil and mushrooms to a skillet over low heat. Cook and stir for 1 minute.
  4. Season with chili flakes, crushed garlic, salt, and pepper. Add the kale. Cook and stir for 10 minutes.
  5. Start layering all the stuff in an 8 x 4 x 1.5 inches (20 x 10 x 4 cm) baking dish. First, evenly spread 1/2 of your cherry tomato and sweet pepper blend, then add 2 lasagna sheets.
  6. Spread 1/2 of your ricotta mixture, add 1/2 of your cooked veggies and lay the other two lasagna sheets.
  7. Continue by layering the remaining cooked veggie mixture, ricotta mixture, and the tomato and pepper blend. Top with the remaining grated mozzarella. Bake for 50 minutes at 380⁰F/190⁰C.
Duck Bobotie with Apricot Jam

Duck Bobotie With Apricot Jam

This South-African dish is basically a casserole where meat is baked together with moist milk-soaked bread and topped with custard. Our bobotie uses cubed fat duck meat. We cook it with sweet raisins and flavor with curry powder. We wanted to increase the sweetness factor, so we added some apricot jam between the layers of goodness.

Duck Bobotie With Apricot Jam Read More »

Ingredients Needed for Duck Bobotie With Apricot Jam

4 bread slices
1 cup milk
1 teaspoon lemon zest
1 tablespoon olive oil
7 ounces of duck breast, cubed
1 medium onion, minced
2 tablespoons of raisins
2 teaspoons of curry powder
salt
pepper
3 eggs
3 tablespoons of apricot jam
4 bay leaves

How to Make Duck Bobotie With Apricot Jam

  1. Soak the bread slices in 1 cup of milk. Squeeze it out. Don’t discard the milk.
  2. Crumble the milk-soaked bread and layer it in a 6 x 4 inches (15 x 10 cm) baking dish.
  3. Sprinkle with lemon zest, drizzle with olive oil and bake for 10 minutes at 350⁰F/175⁰C.
  4. Heat a skillet over medium heat and add the cubed duck breast. Cook until it starts browning.
  5. Add the onion and raisins. Cook and stir for 1 minute.
  6. Season with curry powder, salt, and pepper. Cook and stir for 8 minutes. Set aside.
  7. Whisk the eggs and the milk together in a bowl. Set this custard aside.
  8. Spread the apricot jam on the milk-soaked bread layer. Add the cooked duck meat and spread it evenly. Pour the custard over them.
  9. Add the bay leaves and bake for 30 minutes at 350⁰F/175⁰C.
Lemon Phyllo Cake Topped with Greek Yogurt

Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita)

Phyllo pastry bathed in cinnamon syrup is one of the tastiest sweet dishes out there. Pair the sugar sweetness with lively lemon zest and lemon juice sourness. Bring even more freshness with Greek yogurt into the casserole mixture and when serving it, too.

Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita) Read More »

Ingredients Needed for Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita)

For the cake:
8 phyllo sheets
4 eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1 cup Greek yogurt
½ tablespoon baking powder
1 cup of sugar
1 tablespoon butter
For the syrup:
1 cinnamon stick
2 tablespoons of lemon zest
2 tablespoons of lemon juice
Greek yogurt for serving
lemon zest for garnishing
fresh mint for garnishing

How to Make Lemon Phyllo Cake Topped With Greek Yogurt (Lemonopita)

  1. For the cake: Fill a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking dish with phyllo sheets. Bake for 20 minutes at 340⁰F/170⁰C.
  2. Remove from the oven. Crush the baked phyllo using the hands. Set aside.
  3. Add the eggs, lemon zest, lemon juice, Greek yogurt, and baking powder to a bowl. Whisk until even.
  4. Add the sugar and whisk until smooth. Add the crumbled phyllo and mix.
  5. Coat the interior of a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking dish with the butter. Add the crumbled phyllo mixture, spread it evenly, then bake for 20 minutes at 340⁰F/170⁰C.
  6. For the syrup: Add some lemon zest and lemon juice into the pot where you have the water-sugar-cinnamon mixture. Mix.
  7. Pour the syrup over the phyllo casserole using a ladle. Press gently and wait until it is absorbed. Let it sit for 30 minutes.
  8. Portion and serve with yogurt. Optionally, you can garnish with lemon zest and mint.
Casserole-Roasted Rabbit Shoulder Wrapped in Bacon

Rabbit Shoulder Wrapped in Bacon

What about a protein-rich and extra-meaty casserole for the holiday season? Just pan-cook lean rabbit meat with decadent pork fat and flavor them with onion, garlic, and olive oil. And because almost everything cooked with bacon gets even better, let’s wrap the whole thing in bacon strips and bake it to perfection. Did you forget the crunchy pistachios? Don’t!

Rabbit Shoulder Wrapped in Bacon Read More »

Ingredients Needed for Rabbit Shoulder Wrapped in Bacon

1 ½ tablespoons of olive oil
1 red onion, minced
2 garlic cloves, minced
10 ounces of rabbit shoulder, minced
1 tablespoon fresh thyme, chopped
2 tablespoons of pistachios, crumbled
pepper
4 ounces of pork fat, diced
5 ounces of bacon (10 strips)
8 bread slices for serving

How to Make Rabbit Shoulder Wrapped in Bacon

  1. Heat 1 tablespoon of olive oil in a skillet over low heat. Add the red onion and garlic and saute for 30 seconds.
  2. Turn the heat to medium and add the minced rabbit shoulder. Break into small chunks, then cook for 6 – 7 minutes or until it starts getting brown.
  3. Add the thyme and pistachios, season with pepper, and saute for 30 seconds.
  4. Add the pork fat and stir it in. Season with salt, stir a little more, then cook for 3 – 4 minutes.
  5. Line an 8 x 4 inches (19 x 10 cm) casserole with the bacon strips so that their ends overflow the casserole’s edges.
  6. Fill the bacon-lined casserole with the pork and rabbit mixture. Turn over the bacon strips’ ends to cover the mixture. Bake for 40 minutes at 360⁰F/180⁰C.
  7. As an optional step, heat some 2 teaspoons of olive oil in a skillet over low heat. Fry 8 – 10 slices of bread on both sides to serve with the meat.
Turkey Mince, Sweet Potato and Zucchini Bake

Turkey Mince, Sweet Potato and Zucchini Bake

Like summer is the season for salads, autumn is the season for warm, hearty casseroles! But this year we want to take care of our diet, so we’re building up a lighter casserole. The main ingredients are minced turkey, sweet potato, and zucchini. We’ve added everything into the oven under a blanket of tomato sauce and some shredded mozzarella on top.

Turkey Mince, Sweet Potato and Zucchini Bake Read More »

Ingredients Needed for Turkey Mince, Sweet Potato and Zucchini Bake

2 sweet potatoes, thinly sliced
3 teaspoons of vegetable oil
salt
pepper
1 zucchini, diced
2 garlic cloves, crushed
1 onion, chopped
10 ounces of turkey mince
¼ cup tomato sauce
½ cup mozzarella, shredded

How to Make Turkey Mince, Sweet Potato and Zucchini Bake

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Add the round potato slices in a baking dish. Drizzle them with 1 tablespoon of vegetable oil. Season with salt and pepper.
  3. Slide the tray into the oven for the next 15 minutes.
  4. In the meantime, heat 1 tablespoon of oil in a skillet and add the diced zucchini. Cook it for 2-3 minutes.
  5. Heat the remaining oil in a skillet over medium heat. Add the garlic and onion. Cook the onion until translucent.
  6. Season the meat with salt, pepper, and pour the tomato sauce.
  7. Cook the meat until well browned.
  8. Grab a round baking dish, approximately 4 inches (10 cm) diameter. Cover its bottom with sweet potato.
  9. Add the meat mixture on top and finish with the remaining sweet potatoes. Top it with the shredded mozzarella.
  10. Slide the dish into the oven for the next 25 minutes at 350 degrees F/175 degrees C.
Scroll to Top