Cranky Domestic Goddess

I made cheesy potatoes and onions casserole just a few days ago. 1kg of frozen potatoes and onions. You can get this from the supermarket at the frozen stuff section. 1 packet of 250gm shredded emmental cheese. 2 packets of cream for cooking. A few dashes of black pepper.

Set your oven to 200C to preheat for 20 minutes. In the meantime, spread even the potatoes and onions in the casserole pan (whatever shape and size you desire), then pour in the cooking cream and lastly the shredded emmental cheese and black pepper. Once the oven is ready, put in the casserole for an hour of baking at 175C.

It goes with any kind of dishes. We had it with homemade meatballs in brown sauce and lingonberry jam. Ideal lunch or snack for little fellas. I normally made it and store in the freezer so that I can heat it up in the micro and serve it to my boy for lunch or dinner later.

I’m lazy to put this simple recipe in perfect order. Tired. Real tired.

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What you need:

3 eggs
3 dl baking flour
1/2 tsp salt
2 tsp vanilla sugar / 1 tsp vanilla essence
6 dl milk
2 tbsp of butter - use real butter (margarine not so good)

How you make:

Add milk and eggs to flour. Mix them well.
Add in salt (normally I just add in a pinch of salt or don’t add any at all) and the vanilla sugar / vanilla essence
If your butter is frozen. Warm the knife in hot water. Slice a small piece from the butter. Melt it in the micro. Then pour it into the mixture. Set aside for half an hour
Heat up the oven at 200C for 5 minutes
Prepare the baking pan for the mixture - put a piece of baking paper on the baking pan so that the pancake doesn’t stick to the pan - an easier method versus brushing butter over it
Pour in the mixture and put in to bake for 20-30 minutes

How you serve:

Freshly brewed coffee
Strawberry jam
Syrup
Sugar - my favorite

How many servings:

8-10 portions

Occasions:

Snack
Afternoon coffee break on Sundays
Supper

What you need:

1 tablespoon olive oil
1 medium onion, chopped
1/2 teaspoon chilli flakes (optional)
120g tub tomato paste
825g canned crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon chopped fresh basil
3 cups (100g) English spinach leaves - fresh or frozen
500g pasta of choice
250g reduced fat fresh ricotta cheese

How you make:

Heat oil in a frypan and sauté onion until soft. Add chilli flakes
Add tomato paste, tomatoes, salt and sugar. Bring to boil then reduce heat and simmer for 5 minutes
Fold through basil and spinach leaves and heat through
Cook pasta according to directions on packet. Drain.
Fold sauce through pasta and serve topped with fresh ricotta

How you serve:

Wine

How many servings:

6 persons

Occasions:

Quick lunch or dinner

What you need:

1 can extra large snails
1 stick of butter, make sure it’s softened
1 tbsp of minced shallots
1 1/2 tbsp of minced garlic
1/4 cup of chopped parsley
black pepper to taste
salt to taste, I used about 1/2 tsp
grated fresh parmesan cheese (optional)
1 fresh lemon

How you make:

Escargot Ingredients:

Give that a mix, and that’s basically the recipe. Once that’s all mixed well you’re going to have about enough for 32 portions; that’s about 3/4 tsp per pc. Drain and rinse the snails. Make sure the oven is preheated to 220C. A preheated oven always give a better result.

Push the snails into the holes on the ramekins. Top it with about a tsp or 3/4 tsp of the butter. After all holes are filled with snails, sprinkle the grated parmesan cheese. And that’s ready for the oven. Bake for about 10 minutes.

How you serve:

Squeeze lemon juice
Oven baked garlic bread or herb bread - I love this!
Green salad
Red wine

How many servings:

5 persons

Occasions:

Dinner

_Extras:

_{Tongs and cocktail forks if you’re using those with shells.}

What you need:

1 egg
1/2 cup shredded Parmesan Cheese
1/4 cup dry bread crumbs
1 teaspoon Italian seasoning
4 boneless, skinless chicken breast halves
1/4 cup olive oil
1/4 cup shredded Mozzarella Cheese
1 (9 ounce) package refrigerated linguine, cooked, drained
1 3/4 cups marinara sauce, heated

How you make:

Beat egg lightly in shallow dish. Mix Parmesan cheese, crumbs and Italian seasoning in separate shallow dish. Dip chicken in egg, then in cheese mixture, turning to evenly coat both sides of each chicken breast with the cheese mixture.

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. on each side or until cooked through (170 degrees F). Top with mozzarella cheese; cover. Reduce heat to low. Cook 3 min. or until mozzarella cheese is melted.

Place hot linguine on platter; top with the marinara sauce and chicken.

How you serve:

Complement this delicious Italian treat with your favorite seasonal green vegetabl

How many servings:

4 persons

Occasions:

Dinner

This is a revised version of the famous oven baked Macaroni and Cheese. Instead of using macaroni, I used Gnocchi.

What you need:

1 packet of gnocchi
250gm butter
1 cup of grated mozarella cheese (depending on how cheesy you want it to be)
1 tsp of basil
1 tsp of fresh parsley (chopped)

How you make:

Prepare gnocchi according to the instruction on the packet and drain well. Place gnocchi in saucepan with butter and cheese. Add pinch of salt if you like it saltier.
Stir until melted. (Pour in some milk to avoid sticking)
Garnish with basil and parsley and you’re ready to serve.

You could try substituting some or all of the mozarella cheese with gouda, cheddar or swiss cheese.

How you serve:

Toast with butter
Garlic bread on the side

How many servings:

3 persons

Occasions:

Lunch or Dinner
Best recommended for kids

What you need:

300ml milk
30g plain flour
30g margarine/butter
salt and ground black pepper

How you prepare:

Put the milk, butter and flour into a saucepan
Warm the saucepan over a moderate heat, whisking the ingredients all the time
Bring to the boil, reduce the heat and simmer very gently for 2-3 minutes, stirring occasionally
Season with salt and pepper

Chef Note:

For cheese sauce add 2oz. (50g) finely grated low fat cheese and half a teaspoon of French mustard at the end of simmering the white sauce

For mushroom sauce ‘dry-fry’ 100g sliced and chopped mushrooms until they are soft then add to the white sauce at the end of cooking time

For onion sauce ‘dry-fry’ the onions until soft adding a little water if the pan starts to stick, then add to the basic white sauce and stir

To make parsley sauce, add 3 tbsps. of finely chopped parsley and 2 tbsps. of lemon juice to the basic white sauce at the end of cooking time

How many servings:

2 persons

How you serve:

Spaghetti with bacon strips, any types of pasta menu

Occasions:

All especially lazy mood

Misc:

Read white sauce @ wiki

What you need:

3 eggs
3 cups macaroni
1/2 (10 ounce) package frozen green peas
2 (6 ounce) cans tuna, drained
1/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper

How you make:

Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.
Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart.
Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight.

How many servings:

6 persons

Occasions:

Lazy mood, quick lunch or dinner, on diet, party

What you need:

- 300 g chuck steak
- 300 g pork shoulder
- 300 g stewing lamb or mutton
- 2-3 onions
- 1 1/2 tsp salt
- 8 allspice
- water

How you cook:

Cut the meat into cubes (4×4 cm). There is no need to remove small bones. Put the meat and coarsely chopped onion in layers in a casserole, seasoning each layer with salt and allspice. Add enough water to almost cover the meat.

Bake without a cover at a moderate temperature, c. 175 °C, for 2 1/2-3 hours. Cover the casserole towards the end of the cooking time.

How you serve:

Serve with mashed potato, boiled swedes and lingonberry purée.

How many servings:

4-5 persons

Occasions:

Finnish Christmas