I am quite obsessed with making lunch. More on that later. On the weekends, I am especially keen to whip up big dishes of things for my peeps. We all tuck in and there are plenty of leftovers for after school snacks or late night feasts. #perfect
Yesterday I made these two dishes. Then we sat on the couch and ate from our laps, watching The Intouchables (for me it was the second time in one day!)
Have you seen The Intouchables? I really loved it. It made me laugh and cry. In a really good way. Kirsty told me to watch it and boy was she RIGHT!
I’m full to the brim with good ideas this week. I can’t wait to tell you a bit more about what I want to do… But for now, three posts in a day is A LOT! I will leave you alone!
Here’s how to make the things I made on Sunday, for those who asked… (And even if you didn’t ask you might like these…. unless you are a vegan. Then these are not the recipes for you!)
Baked Meatballs with Tomato Sauce and Feta
Serves 6 to 8
For the sauce:
1 onion very finely diced
1 clove of garlic, very well crushed
2 tins of diced tomatoes
1 bottle of passata
1 tsp of sugar
a slosh of olive oil
a slosh of balsamic
fresh herbs: basil or parsley or the like!
Make the sauce: fry the onion in the olive oil until soft and fragrant. Throw in the garlic and fry for a titch. Add the rest of the ingredients and simmer for 20 minutes while you make the meatballs
Preheat oven to 360 degrees F (180 C)
For the meatballs:
400g pork mince
400g beef mince
1 cup of breadcrumbs
100g of feta PLUS 200g more
2 cloves of very well crushed garlic
1 tbsp sweet paprika
a slosh of balsamic
1 tsp dried oregano
1/2 tsp cayenne pepper
a good sprinkle of s & p
for garnish: fresh herbs
Mix together really well. Squelch it together, really. Roll into balls (wet hands help) around one inch (or a bit bigger) in diameter. Fry in a heavy pan just to get a bit of colour on them… a bit of golden on each side will firm them up and make them taste yummer. You don’t need to cook them all the way through, though.
Put the fried meatballs into a large baking dish (mine is around 37cm x 24cm). Pour the sauce on top. Add the extra feta and the fresh herbs. Season with salt and pepper and put in the oven for 35 minutes. Take it out when it’s all starting to colour nicely and the meatballs are cooked through.
Hold Onto Your Arteries Frenchy Potatoes
Serves 6 to 8
1.5kg of potatoes – use Desiree or Pontiacs or the like (not floury spuds!)
100g grated parmesan cheese
1 clove of garlic, crushed well
50g butter (some for greasing, some for dotting)
salt and pepper
Slice the potatoes really thinly. I use one of those slicer machine things to do this. If you are deft with a knife you could try that, but really they need to be SUPER thin! Go the machiney thing!
Layer 1/4 the spuds into a buttered baking dish (mine is around 37cm x 24cm).
Sprinkle with salt and pepper.
Repeat this process, layering your potatoes until you have four seasoned layers. Don’t go CRAZY with the salt, but know that you really do NEED salt on each layer.
Now, warm the cream with the garlic until it’s nearly boiling.
Pour it over the layered potatoes evenly.
Top the spuds with cheese and season once more with S&P.
Dot with butter and bake for 1 1/2 hours at 360 degrees F (180 C)
Cut into wedges/hunks and serve with something rustic!
variation: add herbs!