Recipes for Lazy People
(c) lingolex.com
1998
This is an example of "task based learning"
The following recipes have
been compiled by me.
They are perfect if you don't have much time to cook and you like eating
well.
They are not very elaborate
but they produce perfect results every time. Try cooking at least one of
these recipes every week. Every time you cook make double or treble the
quantity. Put the rest in the freezer. In a few weeks you will only have
to cook once or twice per week. When you are too lazy to cook just take
them out of the freezer and put them in the microwave. Although you may
have to cook some rice or spagetti just to give the impression that you
are cooking.
SPAGETTI BOLOGNESE | CHILI CON CARNE | CHICKEN RISSOTTO | MOUSSAKA
Method
1. Fry the bacon in the butter for 2-3 minutes, add the onion and celery
and fry for a further 5 minutes until browned.
2. Add the beef and mushrooms and fry until browned.
3. Add the tomato puree, wine, stock, seasoning and nutmeg.
4. Cover and simmer until the meat is tender and the liquid in the sauce is reduced. Adjust the seasoning.
5. Meanwhile cook the spaghetti in boiling salted water 12-15 minutes until soft, drain. Rinse under hot running water, Stir in a little olive oil.
6. Drain and serve in a heated dish with the sauce poured over.
Serve the grated cheese in a separate dish.
Ingredients
200g spaghetti
a little olive oil
parmesan cheese, grated to serve
For the sauce
50g bacon, chopped
15g butter
1 onion, chopped
1 stick celery, chopped
200g minced beef, raw
1OOg mushrooms, sliced
1 5ml (table) spoon tomato puree
glass red wine (optional)
250ml beef stock
seasoning
nutmeg, grated
Serves 4
Ver Glosario de terminos en español
SERVES THREE TO FOUR
Ingredients
l/2 cups kidney beans 1/4 tsp dried ground chilis
3 cups water I/8 tsp cayenne
4 cups canned tomatoes l/2 cup chopped onions
l tbsp cumin seed l/2 cup chopped green
cumin powder, peppers
3 minced garlic cloves 6 tbsp oil
Method
Wash and soak beans. Drain. Saute onions and peppers in oil.
Combine all ingredients and pressure cook.
Add salt to taste
Ver Glosario de terminos en español
Method
1. Melt the butter and fry the bacon or ham and the onions.
2. When the onions have started to cook add the remaining vegetables and cook for a few minutes.
3. Add the rice and stir until transparent. Add about 250ml chicken stock, garlic, seasoning, and herbs.
4. Cook over a moderate heat, uncovered, until the stock is absorbed. Continue to cook adding more stock as required until the rice is just soft.
5. Add the chicken, stir well and continue cooking until the liquids are absorbed.
6. Stir in some grated parmesan cheese and serve.
NOTE: White wine can replace 125ml of the chicken stock if preferred
Ingredients
25g butter
50g bacon or ham, chopped
2 small onions, chopped
1 stick celery, chopped
1 green pepper, deseeded and chopped
50g mushrooms, sliced
200g patna rice
375ml chicken stock
1 clove garlic, crushed
seasoning
herbs, fresh chopped e.g. marjoram,
thyme, basil or pinch mixed herbs
200g 80z cooked chicken, coarsely chopped
parmesan cheese,
grated
Ver Glosario de terminos en español
Method
1. Lightly fry onions in the butter. Add the meat.
2. Add the tomatoes, tomato puree, stock and seasoning.
3. Dry the potato slices
and fry in the oil until golden brown. Drain on kitchen paper.
To save time you can use potatoe crisps.
4. Place a layer of potatoes in the bottom of a deep sided oven casserole dish and then a layer of meat mixture and continue like this ending with a layer of potatoes. Sprinkle on the wine.
5. Make a sauce with the butter or margarine, the flour and the milk. Remove from the heat and add the slightly beaten egg and cheese. Mix well and pour over the potatoes.
6. Sprinkle liberally with
grated parmesan cheese and bake until the top is browned.
Note: The traditional dish uses aubergines in place of potatoes;
in which case slice the aubergines and fry in butter.
Ingredients
200g onions, chopped
25g butter
400g cooked minced lamb or beef
200g tomatoes, peeled and quartered
2 5ml (table) spoon tomato puree
2 5ml (table) spoon stock or water
seasoning
600g potatoes, peeled and sliced thinly
oil for frying
4 5ml (table) spoon white wine
For the sauce
15g butter or margarine
15g flour
250ml milk
1 egg
25g cheese. grated
parmesan cheese, grated
Cooking
Oven temperature: 200C
Time: 40-50 mins
Dish: round ovenware
Shelf: middle