Scandis recipes

Sausage and lentil casserole
12 sausages
2 packs of Puy lentils
3 peppers
3 handfuls of carrot batons
Garlic butter
400ml stock
Gravy granules
Seasoning

Set oven to 200 degrees c.
Fry sausages in oven proof pan until they get some colour. (You will need a lid.)
Chop and add veg.
Add garlic butter.
Fry for couple of mins.
Add everything except the gravy granules.
Pop in oven for 30 mins.
Add some gravy granules to thicken sauce.
Eat and enjoy!

Scandis chicken casserole:
Ingredients:
1 large shallow pan with lid
One bottle of white - minus 2 glasses of white
3 rashers of bacon chopped into bits
Garlic butter
1 onion diced
Mushrooms sliced
Chicken breasts cut in half - think I used 5
Garlic butter
Double cream - probably 300ml
Dill
Salt
pepper
Plain flour
Fry bacon in garlic butter. After a bit add onions and mushrooms. Then add the chicken breasts. Brown for a bit. Add everything else. If sauce is thinner than you like, sprinkle over some plain flour ( I used 2dsp) and stir in. Leave to simmer for approx 35 mins. Your pan needs a lid!
Serve with broccoli or whatever you've got in! Enjoy!

Thai cod soup
Ingredients:

400g cod
1 red pepper
1 yellow pepper
1 courgette
1 tbsp garlic butter
250 g cherry tomatoes
2 tins coconut milk
21/2 tbsp red Thai paste
Splash of chilli sauce
200g Philadelphia
parsley
Salt and pepper

Method:
Chop up the peppers and courgette and fry in the butter.
Add the coconut milk, the chilli sauce,the curry paste and seasoning.
Let it simmer for 5 minutes.
Add the Philadelphia, the tomatoes and the cod.
Simmer for 10 minutes.

Cod and bean stew

Ingredients

1 tbsp olive oil
1 onion, chopped
small rosemary sprig, leaves finely chopped
25g chorizo or other spicy sausage, chopped
2 fat garlic cloves, crushed
700g bottle passata
410g can cannellini beans in water, drained
200g shredded green cabbage
4 skinless chunky fillets haddock or cod

Method

Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 5-8 mins or until the flesh flakes easily.

Hi Scandi - these look great ideas, thanks for sharing.

All the best Jan

Jan1 wrote:Hi Scandi - these look great ideas, thanks for sharing.

All the best Jan

Hi Jan and thanks!

Be nice if we could see some pics of the finished meals Scandi :-)

Will be trying all these in due course!