Creamy Baked Noodles Romanoff

Creamy Baked Noodles Romanoff

 

This is a one dish recipe. It has a creamy noodle base where diced ham, red pepper and peas have been added, then topped with a cheesy breadcrumb crust.

 

Creamy Baked Noodles Romanoff
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 700ml (24 fl oz) good chicken stock (3 cups)
  • 170g (6 oz) medium egg noodles
  • 375g cottage cheese
  • 1 250ml container of sour cream
  • ¾ tbsp cornflour/cornstarch
  • 2 tsp freshly chopped basil
  • 1 garlic clove, crushed
  • 225g (8 oz) ham, diced (1½ cups)
  • 170g (6 oz) frozen peas (1¼ cups)
  • 1 red pepper, deseeded and diced
  • 28g (1 oz) fresh breadcrumbs (½ cup)
  • 28g (1 oz) Parmesan, grated (¼ cup)

  • You will also need a 2.0 litre (8 cup) casserole.


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. Bring the stock to the boil in a large pan and add the noodles. Cook until tender according to the time recommended on the packet. Once they are tender remove from the heat but do not drain. Then leave to cool a little.

  4. This a good time to chop the basil, crush the garlic, dice the ham and red pepper.

  5. Next add the cottage cheese, sour cream, and cornflour/cornstarch to the noodles and stir. Then add the basil and garlic.

  6. Now add the ham, peas, and red pepper.

  7. Spoon into the casserole dish.

  8. Mix the breadcrumbs and cheese together and then sprinkle over the top.

  9. Bake, uncovered, for 30 minutes. The top will be crispy and golden.

  10. Let stand for 5 minutes before serving.

Updated January 12, 2019

Provençale Roast Haddock

Provencale Roast Haddock

 

This is a lovely mediterranean fish dish that is so full of flavour and cooked in just one dish. Chunks of red and yellow peppers and wedges of red onion are roasted in olive oil. Diced Italian tomatoes are then stirred through and the vegetables topped with baby spinach. The haddock fillets lie on the top and are drizzled with more olive oil and fresh rosemary and then roasted. All those delicious juices left on the plate can be soaked up with warm crusty bread.

 

Provençale Roast Haddock
Prepares: 4 servings
 
  • Hands on time: 30minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 1 red onion
  • 3 tbsp olive oil
  • 180ml (6 fl oz) dry white wine (¾ cup)
  • 2 red peppers
  • 1 yellow pepper
  • 2 sprigs rosemary
  • 400g (14 oz) tin Italian chopped tomatoes /can diced tomatoes
  • 225g (8 oz) pkt baby spinach
  • 4 x 140g (5 oz) skinned haddock fillets
  • salt and freshly ground black pepper
  • crusty bread

  • You will also need a large dish that will take the fish in a single layer and be suitable for roasting.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Skin the onion and cut into thin wedges. Spread in the large dish, drizzle over 2 tablespoons of the oil and roast for 10 minutes until softened.

  4. Meanwhile, wash, deseed, and cut the peppers into thick chunks.

  5. Now add the peppers, wine, and a sprig of the rosemary to the dish and roast for a further 15 minutes.

  6. Then stir through the tomatoes and return to the oven for another 5 minutes.

  7. While the tomatoes are cooking, place the spinach in a large saucepan, add a tablespoon of water and, over a medium heat, cook for 2 minutes until just beginning to wilt. Turn over the spinach a couple of times as it is cooking. Drain into a colander and, using a saucer or small plate, press down onto the spinach to remove the excess water.

  8. Place four mounds of spinach on the roasted vegetables and top each one with a haddock fillet. Drizzle with the remaining oil and the leaves from the other sprig of rosemary. Season well.

  9. Roast for 10–15 minutes until the fish is cooked through. It should be white and begin to flake when separated with a fork.

  10. Wrap the bread in foil and put in the oven for the last 3–5 minutes of cooking to warm it through. Then pop in a basket to serve at the table. Pieces can then be torn from the bread to mop up all the delicious juices left on the plates.

 

Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables

 

Sirloin steak cut into strips and stir fried with red pepper, broccoli and carrots, served with a sauce over a bed of rice.

 

Beef Stir Fry with Vegetables
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 1 tbsp cornflour/cornstarch
  • 150ml (5 fl oz) water (⅔ cup)
  • 284ml (10 oz) can condensed beef broth (Campbells)
  • 2 tbsp soy sauce
  • 1 red pepper
  • 1 small head of broccoli
  • 2 carrots
  • 2 garlic cloves, crushed
  • 3 tbsp olive oil
  • 450g (1 lb) sirloin steak, cut into strips

  • To serve
  • rice

  • You will also need a 22.5cm (10 inch) deep frying pan/skillet.


  1. Method
  2. First, blend together the cornflour/cornstarch and water in a bowl. Stir in the beef broth and soy sauce and then set aside.

  3. Before preparing the vegetables put a large plate in the oven to warm up.

  4. Deseed the pepper and cut into small chunks. Break the broccoli into small florets, discarding the stem. Peel and thinly slice the carrots.

  5. Place the pan over a medium–high heat and add 2 tablespoons of oil. When hot, add the vegetables and garlic, and stir to coat. Stir-fry until tender, about 5–8 minutes. Transfer to the warm plate and cover.

  6. Now add the other tablespoons of oil to the pan and when hot add the beef. Stir-fry for 2–4 minutes according to how well-done you like your steak. Turn frequently to brown on all sides. Transfer to the plate with the vegetable, cover, and keep warm.

  7. Then add the reserved broth to the pan and bring to the boil. Reduce the heat to medium and stir until it thickens. Return the vegetables and meat to the pan and stir to coat with the sauce. Reheat for 1–2 minutes until everything is hot.

  8. Serve over a bed of rice.

Updated: December 9, 2018

Prosciutto Wrapped Pork with Herby Vegetables

Prosciutto Wrapped Pork with Herby Vegetables

 

A special pork dish where tenderloin fillet is wrapped with prosciutto slices and roasted. It is served with a creamy wine sauce, asparagus tips and baby potatoes tossed in butter and herbs.

 

Prosciutto Wrapped Pork with Herby Vegetables
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 6 prosciutto slices
  • 1 rosemary sprig
  • 450g (1 lb) pork tenderloin
  • olive oil
  • 675g (1 lb 8 oz) baby potatoes (about 12)
  • 450g (1 lb) asparagus (about 16 spears)
  • knob of butter
  • ½ tbsp fresh chives, finely chopped
  • ½ tbsp fresh parsley, finely chopped
  • ½ tbsp fresh mint, finely chopped
  • 90ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
  • ½ lemon
  • 150ml (5 fl oz) dry white wine (⅔ cup)

  • You will also need a flameproof roasting pan.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Lay the prosciutto slices side by side, overlapping them slightly.

  4. Next, remove the leaves from the rosemary sprig and finely chop them. Sprinkle over of the prosciutto and then lay the pork tenderloin on top. Wrap the prosciutto round the pork and put in the pan, seam-side down. Now brush olive oil all over the top to evenly coat the prosciutto.

  5. Roast for 25 minutes.

  6. Cut any of the larger potatoes in half to give an even overall size.

  7. Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.

  8. Break off and discard the woody parts at the base of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.

  9. Tie the stalks with string. Half fill a deep sided narrow pan with boiling water, add salt, then stand the asparagus in the pan and cover. The tips are then steamed. Simmer until just tender, about 4–5 minutes. Drain and leave for 1 minute for the steam to evaporate.

  10. Add the asparagus to the pan with the potatoes. Now add a knob of butter and the chopped herbs. Gently toss to coat. Season, cover and keep warm while preparing the sauce.

  11. Mix together the cream and the zest from the lemon and set to one side.

  12. When the pork is cooked, remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.

  13. Meanwhile, put the roasting pan on the hob, over a medium–high heat, and add the wine. Reduce by half. Turn down the heat and add the cream and let it bubble gently for 2 minutes. Then add a squeeze of lemon juice and season.

  14. To serve, thinly slice the pork and divide among four plates. Pour the sauce over the pork slices and serve with the vegetables.

Updated: November 15, 2018

Pork Goulash

Pork Goulash

 

A pork goulash that all the family can enjoy and only takes forty minutes. Strips of pork tenderloin seasoned with paprika and cooked with red peppers, tomatoes and onions.

 

4.0 from 1 reviews
Pork Goulash
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 450g (1 lb) pork tenderloin/fillet, cut into strips
  • 1 tbsp paprika
  • 1 tbsp flour
  • 2 tbsp tomato purée/paste
  • 2 x 400g tins chopped/diced tomatoes or 1 x 28 fl oz can
  • 2 red bell peppers, deseeded and cut into strips
  • salt and freshly ground black pepper
  • chopped coriander to garnish
  • 4 tbsp Greek yogurt

  • To serve
  • rice

  • You will also need a large sauté pan.


  1. Method
  2. Heat the oil in the pan and add the onions. Cook over a medium to low heat for about 10 minutes until golden, stirring them frequently.

  3. Add the pork strips and sauté for a further 5 minutes, turning to brown on all sides.

  4. Now stir in the paprika, flour and tomato purée/paste and cook for 1 minute.

  5. Then stir through the tomatoes, peppers, 2 tablespoons water, and season. Simmer for 5 minutes, stirring occasionally.

  6. Spoon the goulash amongst four warmed plates or bowls, and garnish each one with a little chopped coriander and a tablespoon of yogurt in the centre.

  7. Serve with rice.

Updated: October 26, 2018

Baked Sole with Cream and Parmesan

Baked Sole with Cream and Parmesan

 

This is a really delicious fish dish that is easy to prepare and bakes in only 15 minutes. The fish is baked with lemon and cream and topped with Parmesan cheese.

 

Baked Sole with Cream and Parmesan
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 8 small or 4 large sole fillets (or other flat fish), 675g (1 lb 8 oz), skinned
  • 240ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • 85g (3 oz) Parmesan cheese, coarsely grated (¾ cup)
  • 1 lemon, juice only
  • 1 garlic clove, peeled and finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped

  • You will also need a 27 x 20 cm (11 x 8 inches) ovenproof dish.


  1. Method
  2. Preheat the oven to 220°C (425°F) (gas 7)

  3. Grease the ovenproof dish with butter, then lay the fish in a single layer in the dish with their thin ends tucked under so the fish will cook evenly.

  4. Now spoon the lemon juice over the fish.

  5. In a separate bowl or jug, combine the cream, garlic and parsley. Pour evenly over the fish.

  6. Top with the Parmesan, sprinkling it over so it completely covers the fish and cream.

  7. Bake in the oven for 15 minutes until the top is starting to brown and the fish is cooked through.

 

Salmon Provençale

Salmon Provençale

 

Salmon Provençale is a super tasty dish. Salmon fillet is roasted with baby potatoes, sweet cherry tomatoes, courgettes and olives tossed in olive oil and herbes de Provence.

 

Salmon Provençale
Prepares: 4 servings
 
  • Preparation and cooking time: 50 minutes

  • Ingredients
  • 565g (1 lb 4 oz) salmon fillet, skinned and cut into 4 portions
  • 450g (1 lb) baby potatoes (about 9)
  • 2 courgettes/zucchinis
  • 450g (1 lb) cherry tomatoes (about 16)
  • 20 black olives, pitted (optional)
  • 3 tbsp olive oil
  • 3½ tsp herbes de Provence
  • salt and freshly ground black pepper

  • You will also need a large heavy based baking tray/sheet.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. While the oven is heating up, place the baking tray/sheet in the oven to get hot.

  4. Brush the hot tray/sheet with a little olive oil.

  5. Now toss the potatoes in a small bowl with 1 tablespoon of the olive oil and a little salt. Then spread on the baking tray/sheet and roast for 15 minutes.

  6. Meanwhile, brush the salmon pieces with a little olive oil and sprinkle with ½ teaspoon of herbes de Provence. Season.

  7. After the potatoes have been roasting for 15 minutes, turn them, leaving a space in the centre of the tray/sheet to add the salmon pieces, and then return to the oven for 10 minutes.

  8. While the salmon and potatoes are in the oven, slice the courgettes/zucchinis into 1.25cm (½ inch) rounds and put in a bowl. Add the tomatoes, olives (if using), the remaining olive oil, and herbes de Provence. Season. Now toss to coat.

  9. After the salmon has been baking for 10 minutes, remove the tray/sheet from the oven, turn the potatoes again and spread all the vegetables around the salmon. Return to the oven and continue cooking for a further 10–12 minutes until the tomatoes are just starting to burst but still holding their shape and the salmon is cooked through.

  10. Serve.

Updated: October 21, 2018

Peppered Steak with a Merlot Sauce

Peppered Steak with a Merlot Sauce

 

Succulent steaks coated with crushed peppercorns and served with a syrupy wine sauce.

 

Peppered Steak with a Merlot Sauce
Prepares: 4 servings
 
  • Preparation time: 15–20 minutes
  • Cooking time:: 6–18 minutes

  • Ingredients
  • 4 good quality steaks, 3cm (1¼ inches thick)
  • 1½ tsp black peppercorns
  • 170ml (6 fl oz) Merlot wine (¾ cup)
  • ½ tsp balsamic vinegar
  • 2 tbsp olive oil
  • 14g (½ oz) butter (1 tbsp)
  • salt and freshly ground black pepper

  • To serve
  • mashed potatoes

  • You will also need a heavy based frying pan/skillet


  1. Method
  2. Warm a plate in the oven.

  3. Trim any excess fat from the steaks. Crush the peppercorns coarsely using a pestle and mortar, or with a flat-ended rolling pin, and spread them out onto a plate. Press both sides of the steaks down onto the crushed peppercorns, shaking off any loose bits as you lift them off.

  4. Heat the pan until it is really hot then add the oil. Place the steaks in the pan and cook them for 3–4 minutes on each side for rare or 8–9 for medium to well done. Transfer to the warmed plate, cover loosely with foil, and leave to rest for 5 minutes.

  5. Meanwhile, pour the wine into the pan and let it bubble up and reduce until it makes a thick, syrupy sauce. Add the balsamic vinegar and butter and then stir in any juices that have run off the steaks. Season to taste.

  6. Serve with the sauce poured over the steaks and the mashed potato alongside to soak up the juices.

Updated: October 3, 2018