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Williamson Bethany - Gourmet Quickies: 12 Delicious weeknight meals

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Williamson Bethany Gourmet Quickies: 12 Delicious weeknight meals

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Overview: 12 Delicous Weeknights Recipes.

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Williamson Bethany - Gourmet Quickies: 12 Delicious weeknight meals
Gourmet Quickies: 12 Delicious weeknight meals
Williamson Bethany
Gourmet Quickies: 12 Delicious weeknight meals

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12
Title Page
GOURMET QUICKIES vol.1 12DELICIOUS WEEKNIGHT MEALS ByBethany Williamson OGP Contributing Authors Tagar Thomas Kate Mosely GourmetQuickies 2015 Open Group Publishers AllRights Reserved
Disclaimer and Legal notice
Without limiting therights under the copyright reserved above, no part of this publication may bereproduced, stored in or introduced into a retrieval system, or transmitted, inany form, or by any means (electronic, mechanical, photocopying, recording, orotherwise) without the prior written permission of the copyright owner andpublisher of this book. This ebook is licensed for your personal use only. Thisebook may not be re-sold or given away to other people. If you would like toshare this book with another person, please purchase an additional copy of eachperson you share it with. If you are reading this book and did not purchase it,or it was not purchased for your use only, then you should return to the onlineretailer and purchase your own copy.
Table ofContents
Vegetarian
Roasted Veggies, Couscous Salad &Lemon Yogurt: Serves 4-6
Ingredients :
2 cups of cubed butternut, about 2 x 2cm 1 large red pepper, pipped and cut into wedges 3 small onions, cut into wedges 1 tablespoon of lemon & rosemary seasoning 2 tablespoons of olive oil cup of couscous cups of boilingwater 2 tablespoons chicken or veggie stock powder cup of fresh mint, coarsely chopped Dressing : cup of Greek or plain yogurt cup of Greek vinaigrette
Preparation:
Preheatoven to 220 C.
Table ofContents
Vegetarian
Roasted Veggies, Couscous Salad &Lemon Yogurt: Serves 4-6
Ingredients :
2 cups of cubed butternut, about 2 x 2cm 1 large red pepper, pipped and cut into wedges 3 small onions, cut into wedges 1 tablespoon of lemon & rosemary seasoning 2 tablespoons of olive oil cup of couscous cups of boilingwater 2 tablespoons chicken or veggie stock powder cup of fresh mint, coarsely chopped Dressing : cup of Greek or plain yogurt cup of Greek vinaigrette
Preparation:
Preheatoven to 220 C.

Spreadvegetables in roasting pan and toss with oil. Roast for 25-30 minutes untilvegetables are slightly charred. Toss couscous in a bowl with oil. Stir inboiling water and stock powder, cover immediately and leave for 10-15 minutes.Fluff couscous mixture with a fork and toss with roasted veggies and mint. MixGreek vinaigrette and yogurt together sprinkle over salad. Chefstip:

Cheese Souffls: Serves 4
Ingredients :
2x 200ml ready to serve cheese sauce 6 large eggs, separated cup of white breadcrumbs cup of finely grated pecorino cheese 1 sliced lemon
Preparation:
Preheatoven to 190 C.

Grease 4medium size souffl dishes 10 x 15cm deep. Pour cheese sauce mixing bowl. Addegg yolks, breadcrumbs and cheese, mix well. Wipelarge glass bowl, add egg whites and slice of lemon, whip to soft peak. Gentlyfold into half of sauce. When almost blended, fold in remaining whites.

Dontover blend. Placesouffl dishes into large roasting pan and fill each to brim. Add enoughboiling water to fill about 2cms deep. To allow it to rise, cut all the wayaround the edges of each dish. Bake for 20-25 minutes until puffed. Serveimmediately.

Chefs tip: Make sure everyone is ready to eat.

Baked Pasta with Cauliflower, Cheeseand Broccoli: Serves 4
Ingredients :
cups of screwnoodles Boiling water 1 small cauliflower, broken into florets 1 small punnet of broccoli, sliced into florets 2-3 tablespoons of olive oil teaspoons ofvegetable spice teaspoons of grated nutmeg 400ml tub of cream cheese pasta sauce 1 large egg 4 tablespoons of grated cheddar cheese 4 tablespoons of fresh breadcrumbs
Preparation:
Preheatoven to 180 C. lightlyoil inside of oven-proof dish. Boil noodles for 5-minutes. Add cauliflower andbroccoli florets. Continue boiling 3-4 minutes till veggies are tender.

Strainand return to saucepan with pasta. Toss with olive oil, vegetable spice andnutmeg. Dishinto oven-proof dish. Beat cream cheese pasta sauce with egg till well mix.Pour over pasta. Mix cheese and breadcrumbs and sprinkle over the top. Bake for30-35 minutes.

Chefs tip: Cook veggies with pasta justbefore serving to preserve nutrients.

Fish
Baked in White Wine: Serves 4
Ingredients :
500g of baby potatoes, cut in half 2 tablespoons of chopped parsley 2 tablespoons of potato spice 3 ripe tomatoes 2 tablespoons of butter 1 tablespoons of garlic and herb seasoning Pinch of salt 800g of any fresh filleted white fish 2 tablespoons of fish spice a cup of white wine of choice
Preparation:
Steamor boil the potatoes until soft. Toss the potatoes, potato spice, parsley andbutter together. Preheat oven to 200 cand adjust oven to middle position. Slice tomatoes and layer in medium sizeoven dish, then season with salt and garlic & herbs. Seasonfish with fish spice and layer over tomatoes.

Add potatoes and wine of choice.Cook uncovered for 30-35 minutes. Chefs tip: Serve with salad and sliced garlicbread.

Tagliatelle with Salmon & Spinach: Serves 4
Ingredients :
300g fresh salmon, skin on Fish spice Olive oil 400g mushrooms 1 teaspoon of garlic & pepper seasoning 300g Tagliatelle 200g baby spinach 2 teaspoons of pasta spice Grated peels of 1 lemon Chopped parsley
Preparation:
Coversalmon with fish spice and olive oil and leave one side. Preheat griddle pan.Trim mushroom stems level with caps and toss with garlic & pepper seasoningand 3 tablespoons of olive oil. Cooksalmon with flesh down and mushrooms placed around it. Turn and cook bothsides.

While fish cooks, prepare pasta according to packet instructions. Addspinach to pasta 3-minutes before end of cooking. Strainand return to pot. Add pasta spice and 2 tablespoons of olive oil. Toss tocoat. Discard skin from salmon and flake fish.

Slice mushroom and toss slightlywith fish into pasta. Sprinkle parsley, grated lemon peels and olive oil. Chefs tip:

Tuner Lasagna: Serves 6-8
Ingredients :
Pasta : 1 packet of lasagna sheet 12 sheet to make 4layers Tuna Sauce: 2 x tins of canned tuna in oil Reserved tuna oil 1 medium onion, chopped 1 tablespoon of lemon juice 1 tomato and basil pasta sauce 1 teaspoon of garlic & pepper seasoning 4 tablespoons of tomato pesto 1 teaspoon of sugar Cheese Sauce: 4 tablespoons of white sauce powder 4 tablespoons of cold water cups of milk 2 tablespoons of butter cup of grated pecorino cheese To Assemble: 250g smooth cottage cheese cup of grated cheese or pecorinocheese cup of breadcrumbs 2 tablespoon of melted butter
Preparation:
Soaklasagna for 2-3 minutes in hot tap water. Spread sheets out on clean cloth.Drain oil from the tuna into a frying pan and saut onion in it till beginningto brown. Addtuna, lemon juice, pasta sauce and sugar. Season to taste and stir in tomatopesto set aside.

Mix white sauce powder with cold water. Bringmilk almost to boil, add white sauce slurry and stir until thick. Add butterand cup ofgrated cheese and stir until melted. To Assemble: Use a 30 x24cm oven-proof dish and butter it lightly. Preheat oven to 180 C. spread of the tunasauce into the dish.

Cover with pasta sheets. Add another of tunasauce over. Repeatlayering two more times, end with cheese sauce layer. Mix grated cheese withbreadcrumbs and butter or oil. Sprinkle over top and bake for about 45 minutes.

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