Chilli Con Carne

IMG_13131 medium onion

1 cloves garlic

1 green pepper

olive oil

2  teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon chilli flakes

half a teaspoon origanum

sea salt

freshly ground black pepper

400 g tinned red kidney beans

400 g tinned chopped tomatoes

500 g quality minced beef

 Peel and finely chop the onion, garlic and the green pepper. Place in a casserole-type pan on a medium high heat. Add olive oil and all your chopped vegetables. Add the chilli flakes, curry powder and  cumin with a good pinch of salt and pepper. Stir every  until softened and lightly coloured.

Add the kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins halfway with water and pour this into the pan, turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.

This can be  served with fluffy rice or on a jacket potato and a salad.


Broccoli, Cauliflower & Onion Au Gratin

Broccoli, Cauliflower & Onion Au Gratin

Cheese Sauce

30 g (1 oz) butter or margarine

30 ml (2 tbsp.) plain flour

2ml (1/2 tsp) salt

1ml (1/4 tsp) rosemary leaves, crushed

1 ml   (1/4 tsp) pepper

375 ml (13 fl oz) milk

100 g (4 oz) shredded  cheese

Pre -heat oven to 180°C.

In a saucepan melt 30 g (1 oz) butter; stir in flour, salt, rosemary and pepper. Cook over med. heat, stirring constantly, until smooth and bubbly (30 sec.).

Stir in milk. Continue cooking, stirring occasionally, until mixture thickens and comes to a full boil (4 to 5 min.)

Boil 1 min. Remove from heat; stir in cheese until smooth.  Set aside.

In greased shallow casserole or 23-cm (9-in) sq. baking dish place broccoli, cauliflower and a med. onion, cut into eighths.


Stir in cheese sauce.


250 g (9 oz) fresh breadcrumbs

75 g (3 oz) butter or  margarine, melted

50ml (4 tbsp.) chopped fresh parsley

In small bowl stir together all topping ingredients.

Sprinkle over broccoli/ cauliflower  mixture.IMG_0975

Bake for 25 to 35 min. or until top is golden brown and broccoli / cauliflower  is crisply tender.IMG_0982

Chicken Lasagna

Lasagna is made of pasta layered with a sauce, cheese,vegetables, and usually some type of meat. Lasagna doesn’t have to use red sauce! This white lasagna, I made with chicken and White Onion Soup Sauce, topped with 3 cheeses and onion salad sprinkles.DSC06042


1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 punnet of mushrooms, sliced

1 kg chicken breasts cut into chunks


chopped or dried parsley

3 cups milk

1 packet of White Onion Soup

about 12 no-boil lasagna noodles

1 cup shredded Cheddar cheese

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Salt and pepper to taste



In large pot, heat olive oil  and a butter over medium heat.  Add onion and garlic; cook and stir until crisp-tender, about 5 minutes. Add mushrooms cook and stir for 4 minutes longer. Add chicken and cook  until chicken is tender and breaks up easily, (I added a bit of water during the cooking process ) Season with Salt and Pepper.  Add chopped parsley , stir and remove from heat.DSC06029

White sauce is also known as Béchamel, I made mine with  onion soup powder.

  1. In a glass bowl, melt 3 tablespoons of butter in the microwave.
  2. Blend the soup powder  into the melted butter.
  3. Slowly add 3 cups of milk, stirring constantly.
  4. Continue cooking in the microwave until smooth and thickened.photo5

Preheat oven to 180 degrees C. Spray a  glass baking dish with nonstick cooking spray and set aside.

To assemble the Lasagna you layer the ingredients repeatedly, starting with the white sauce, then the Lasagna sheets and then the chicken sauce. Repeat 3 times. Then end with an layer of Lasagna sheets and lastly the white sauce.   Sprinkle with the cheese. ( I added dried Onion sprinkles too)

At this point you can cover the casserole and refrigerate for up to 24 hours.

Bake for 45-55 minutes or until casserole is bubbly and cheeses are melted and starting to brown. If refrigerated, add another 10-15 minutes to baking time.Image1