By Anonymous -

CHUNKY FISH CASSEROLE (CASSOLA)


125 g small dried pasta shells

50 g butter or margarine

1 medium green pepper, seeded and cut into squares

1 medium yellow pepper, seeded and cut into squares

2 medium onions, skinned and sliced

225 g button mushrooms, wiped and sliced

450 g sole fillets, skinned and cut into finger-sized strips

6 scallops, prepared and cut into chunks

60 ml seasoned flour

1 garlic clove, skinned and crushed

300 ml dry vermouth

150 ml Fish or Chicken Stock

15 ml chopped fresh sage or 5 ml dried

salt and pepper

200 g can whole artichoke hearts. Drained and quartered

225 g peeled prawns

chopped fresh parsley, to garnish


  1. Cook the pasta shells in boiling salted water for three quarters of the time recommended on the packet. Drain in a colander and run cold water over the pasta.

  2. Melt 25 g butter in a large frying pan, add the peppers, onions and mushrooms and fry over a high heat for a few minutes. Remove from the pan with a slotted spoon and place in a deep 2.8 litre ovenproof dish.

  3. Toss the prepared fish in the seasoned flour. Melt the remaining butter in the pan, add the sole and scallops with the garlic and fry gently for a few minutes, turning gently to avoid breaking up the fish.

  4. Sir in the vermouth, stock, sage and seasoning and bring to the boil. Pour over the vegetables. Add the artichoke hearts, prawns and pasta shells and stir gently to mix the ingredients.

  5. Cover the dish and bake in the oven at 180°C mark 4 for about 40 minutes, serve garnished with chopped parsley.
    Serves 6


Comments

Post a Comment

Popular posts from this blog

By Anonymous -
“This delicious deep-dish apple pie with a hint of rum is sweetened with creamy caramel sauce.” Ingredients: 1/2 cup sugar 1 teaspoon Spice Islands® Pumpkin Pie Spice 1 tablespoon Argo® Corn Starch 5 McIntosh or Granny Smith apples, peeled and cored (or more if desired) 1 tablespoon lemon juice 1 teaspoon rum OR imitation rum flavoring 1 (9 inch) unbaked deep dish pie crust 2 tablespoons butter OR margarine 3 tablespoons prepared caramel sauce 1/2 cup flour 1/3 cup brown sugar 1/4 cup butter OR margarine Directions:
Read more

PROTEIN IN VEGET ARIAN DIETS

By Anonymous -
The term ‘vegetarian ‘ covers a wide range of eating habits and, in order to analyse the nutritional content, it is important to differentiate between the types. V egetarians exclude meat, fısh and poultry from their diet although most eat eggs anddairy pro- duce and are sometimes known as lacto-vegetarians. Vegans or strict vegetarians do not eat any animal products and they must take special care when planning their diet to ensure that they eat a wide variety of wholewheat cereals, pulses, nuts and legumes (podded plants such as peas and beans). Soya bean protein is comparable with meat protein, so is valuable to vegans. VITAMINS Vitamins, which are vital for proper body functioning, can be divided into two different types- the fat soluble and the water soluble ones. Vitamins A, D, E and K dissolve in fats and are mostly found in foods which contain fat. They are stored in the liver in amounts large enough to last for several months. The water soluble vitamins, C and the B complex, d
Read more
By Anonymous -
“Set out your favorite pizza toppings and let everybody create their own spooky or fun masterpiece!” Ingredients: Crust: 3 1/4 cups all-purpose flour, or more as needed 1 envelope Fleischmann’s® Pizza Crust Yeast or RapidRise Yeast 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 1 1/3 cups very warm water (120 degrees to 130 degrees F)* 1/3 cup Mazola® Vegetable Plus! Oil   Suggested Toppings: Green, red and yellow bell peppers Mushrooms Black olives Pepperoni slices Curly leaf parsley or other fresh herbs 1 pound shredded white and yellow cheeses such as mozzarella and cheddar Directions:
Read more