Guest guest Posted September 23, 2007 Report Share Posted September 23, 2007 Hi everyone, Thanks for the ‘welcome back into the fold’ message Donna. I really appreciated it. At breakfast last Thursday Hans said that there were a few extremely ripe tomatoes in the fridge which needed to be used very soon. He asked me if I would make a nice big pot of tomato and vegetable soup. I thought that was a good idea as it was quite a wintry day. I made the soup in the morning and mentioned it to Hans when he rang me in the early afternoon. He said ‘we had soup a couple of days ago. I meant to have this soup at the weekend’. It obviously never pays to take things too literally!!!! Anyway, I had to think on my feet about what to have for dinner that night. Just before Hans rang I had been browsing through my book of recipes I collected from friends and family when I left Australia and I found a nice simple recipe which I used to make quite frequently. For some reason I had neglected it for a couple of years but I trotted it out for Thursday’s dinner – with my inevitable changes of course. I am pathologically incapable of sticking to a recipe completely (LOL). Here is the original recipe as it was given to me and as it appeared in my book (with any necessary ‘translations’ in brackets). POTATO “LASAGNE” 4 potatoes, thinly sliced 1 jar pasta sauce I diced capsicum (bell pepper) few olives, diced mozzarella cheese, grated 250 g (9 oz) mushrooms, sliced parmesan cheese, grated Layer a deep casserole dish with potato, sauce, mushrooms, mozzarella potato, sauce, capsicums, mozzarella potato, sauce, mushrooms, mozzarella potato, sauce, capsicums, mozzarella potato, olives, parmesan. Cover, bake at 180 C (355 F) for 1 hour or until potato is soft. If it seems dry and the potato is not soft add ½ a cup of water and cook for a further 30 minutes. MY NOTES This quantity is sufficient for 3-4 people. I was lazy and used a 500 g (approximately 1 lb) bag of pre-sliced potatoes. The pasta sauce I used was a 450 ml (15 oz) jar of spicy tomato flavour. I only had about 150 grams (5 oz) of mushrooms so that’s all I used. I used 2 capsicums (bell peppers) and sliced them rather than dicing them. I put rings of the capsicum on top of the final layer of potato. I used 1 ball of soft buffalo mozzarella in the ‘body’ of the dish and about 50 grams (2 oz) grated pecorino on top. I removed the foil cover from the dish and added the pecorino about 10 minutes before the dish was finished cooking. I cooked the dish at a lower temperature – 150C (300F) for 1 ½ hours. I find that this way the potatoes cook softer. I did actually take a photo of the meal but, for some strange reason, something must have gone wrong and it wasn’t on the disk when I looked for it. Oh well, we live and learn. Cheers to everyone from Marie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2007 Report Share Posted September 23, 2007 Thanks for this, Marie. I have a bag of organic potatoes, so I think I'll make this for my kids this week. Except I will substitute the bell pepper and mushrooms (only one of my kids will eat bell peppers and neither will eat mushrooms), maybe with zucchini and eggplant. :-) Sharon Marie Rieuwers wrote: > Here is the original recipe as it was given to me and as it appeared in my > book (with any necessary ‘translations’ in brackets). > > > > POTATO “LASAGNE” > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2007 Report Share Posted September 23, 2007 Fun post Marie and I can't wait to give the recipe a try soon. Marsha , " Marie Rieuwers " <rieuwers wrote: > > Hi everyone, > > > > Thanks for the `welcome back into the fold' message Donna. I really > appreciated it. > > > > At breakfast last Thursday Hans said that there were a few extremely ripe > tomatoes in the fridge which needed to be used very soon. He asked me if I > would make a nice big pot of tomato and vegetable soup. I thought that was > a good idea as it was quite a wintry day. I made the soup in the morning > and mentioned it to Hans when he rang me in the early afternoon. He said > `we had soup a couple of days ago. I meant to have this soup at the > weekend'. It obviously never pays to take things too literally!!!! Anyway, > I had to think on my feet about what to have for dinner that night. Just > before Hans rang I had been browsing through my book of recipes I collected > from friends and family when I left Australia and I found a nice simple > recipe which I used to make quite frequently. For some reason I had > neglected it for a couple of years but I trotted it out for Thursday's > dinner – with my inevitable changes of course. I am pathologically > incapable of sticking to a recipe completely (LOL). > > > > Here is the original recipe as it was given to me and as it appeared in my > book (with any necessary `translations' in brackets). > > > > POTATO " LASAGNE " > > > > 4 potatoes, thinly sliced > > 1 jar pasta sauce > > I diced capsicum (bell pepper) > > few olives, diced > > mozzarella cheese, grated > > 250 g (9 oz) mushrooms, sliced > > parmesan cheese, grated > > > > Layer a deep casserole dish with potato, sauce, mushrooms, mozzarella > potato, sauce, capsicums, mozzarella potato, sauce, mushrooms, mozzarella > potato, sauce, capsicums, mozzarella potato, olives, parmesan. > > > > Cover, bake at 180 C (355 F) for 1 hour or until potato is soft. If it > seems dry and the potato is not soft add ½ a cup of water and cook for a > further 30 minutes. > > > > MY NOTES > > > > This quantity is sufficient for 3-4 people. > > I was lazy and used a 500 g (approximately 1 lb) bag of pre-sliced potatoes. > > The pasta sauce I used was a 450 ml (15 oz) jar of spicy tomato flavour. > > I only had about 150 grams (5 oz) of mushrooms so that's all I used. > > I used 2 capsicums (bell peppers) and sliced them rather than dicing them. > I put rings of the capsicum on top of the final layer of potato. > > I used 1 ball of soft buffalo mozzarella in the `body' of the dish and about > 50 grams (2 oz) grated pecorino on top. I removed the foil cover from the > dish and added the pecorino about 10 minutes before the dish was finished > cooking. > > I cooked the dish at a lower temperature – 150C (300F) for 1 ½ hours. I > find that this way the potatoes cook softer. > > > > > > I did actually take a photo of the meal but, for some strange reason, > something must have gone wrong and it wasn't on the disk when I looked for > it. Oh well, we live and learn. > > > > Cheers to everyone from Marie > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 Well, once again I cooked this week! As promised, I made the " Potato Lasange " or " Italian Cheesy Veggies " as I called it. (My kids will NOT buy a non-noodle-non-ricotta " lasagne " , so I had to call it something else.) Here are the changes I made: - I substituted half a large eggplant for the bell pepper - I substituted 2 small zucchini for the mushrooms - I used a 24oz jar of Neuman's pasta sauce - I used a 8oz (2 cup) bag of shredded Italian cheese (mozzarella and provolone) - I used about a pound of small russet potatoes, from my CSA box - I used a mandolin to make THIN slices of all 3 veggies - this part is so fun! I layered the ingredients in an 8x13 casserole, in thin layers, in the order specified. I topped with a small can of diced olives and about half a cup of parmesan. I covered with foil and cooked at 300 degrees for 1.5 hours, removing the foil for the last 10 minutes. My eldest daughter (the picky carnivore) LOVED it!!! My youngest (the easy vegetarian) didn't love it, but then she was coming down with the flu. Neither of them loved the eggplant so next time I'll have to find some other veggie to substitute. Maybe spinach? The eldest had leftovers of this in her lunch today. I put it in her (preheated) Nissan container and it was her favorite part of lunch. Thanks, Marie! It's great to find a recipe that lets me use my mandolin! It was fun layering all those little veggie slices. :-) Sharon Marie Rieuwers wrote: > Here is the original recipe as it was given to me and as it appeared in my > book (with any necessary ‘translations’ in brackets). > > > > POTATO “LASAGNE” > > > > 4 potatoes, thinly sliced > > 1 jar pasta sauce > > I diced capsicum (bell pepper) > > few olives, diced > > mozzarella cheese, grated > > 250 g (9 oz) mushrooms, sliced > > parmesan cheese, grated > > > > Layer a deep casserole dish with potato, sauce, mushrooms, mozzarella > potato, sauce, capsicums, mozzarella potato, sauce, mushrooms, mozzarella > potato, sauce, capsicums, mozzarella potato, olives, parmesan. > > > > Cover, bake at 180 C (355 F) for 1 hour or until potato is soft. If it > seems dry and the potato is not soft add ½ a cup of water and cook for a > further 30 minutes. > > > > MY NOTES > > > > This quantity is sufficient for 3-4 people. > > I was lazy and used a 500 g (approximately 1 lb) bag of pre-sliced potatoes. > > The pasta sauce I used was a 450 ml (15 oz) jar of spicy tomato flavour. > > I only had about 150 grams (5 oz) of mushrooms so that’s all I used. > > I used 2 capsicums (bell peppers) and sliced them rather than dicing them. > I put rings of the capsicum on top of the final layer of potato. > > I used 1 ball of soft buffalo mozzarella in the ‘body’ of the dish and about > 50 grams (2 oz) grated pecorino on top. I removed the foil cover from the > dish and added the pecorino about 10 minutes before the dish was finished > cooking. > > I cooked the dish at a lower temperature – 150C (300F) for 1 ½ hours. I > find that this way the potatoes cook softer. > Quote Link to comment Share on other sites More sharing options...
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