SAVOURY MEAT LOG

May 14, 2024 / Lyn Jones / 0 Comments

A lot like the one I used to do (recipe somewhere) – this one is also good!
Serves 4

800g minced meat (beef)
2 tsp beef stock powder – mix it in very well!
1 Tab tomato paste
2 Tab tomato chutney
.75 c grated cheese
4 slices bread
1 small onion, finely chopped
.5 tsp mixed herbs
1 Tab liquid gravy browning (or brown sugar)
1 Tab water

1.  Mix together mince, stock powder, tomato paste & chutney and cheese.

2.  Crumble bread, add onion and mix together with herbs.

3.  On greaseproof paper, pat mince out into a large square 1 cm thick.
Top with breadcrumb mixture then roll up in jam-roll fashion. Seal ends
and along the join. Refrigerate.

4.  Combine brown sugar with a little oil (?) and brush over the log.

5.  MW, elevated and uncovered at HIGH for 6 mins then at MED (70%)
for 13-15 mins. Stand covered for 10-15 mins. before serving.

NOTE:  use only a little liquid as it won’t disappear in the MW cooking.

Italian herb crispy baked tofu (minimalist baker)

June 25, 2022 / Lyn Jones / 0 Comments

Crispy tofu that tastes like pizza, so crispy and flavour-packed that you can’t stop eating it  – even tofu haters admit it’s good. A simple, endlessly versatile protein-packed topping for polenta, pasta, wraps, and beyond! Vegan, gluten-free, and bursting with herby goodness!

serves 4

Ingredients

  • 1 (14-oz.) package extra-firm tofu
  • 1 ½ Tbsp tamari (or soy sauce // ensure gluten-free as needed)
  • 3 Tbsp olive oil
  • 3 Tbsp balsamic vinegar (NOT glaze)
  • 1 ½ Tab tomato paste
  • 4-5 small cloves garlic, crushed or minced (4-5 cloves yield ~2 tsp crushed)
  • 2 tsp dried basil
  • 1 ½ tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/4 tsp sea salt (omit if using soy sauce)

      • Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

      Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.

    • Crumble the tofu into pieces less than 1/2-inch in size and arrange them on the parchment-lined baking sheet.
    • In a small bowl, whisk the remaining ingredients (tamari, olive oil, balsamic vinegar, tomato paste, garlic, basil, oregano, thyme, and salt). Pour over the tofu and toss to coat.
    • Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu is a little firm and golden with crispy edges.
    • Enjoy warm or at room temperature. This tofu is the perfect protein boost for wraps, risotto, polenta, creamy pink pasta, pasta arrabiata, on pizza or paired with roasted vegetables.
    • Leftovers keep in a sealed container in fridge for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy.
1 2 3 … 6