For the filling, heat the oil in a saucepan and fry the garlic for 3-4 minutes. Add the tomatoes and simmer for 30 minutes.
Remove the mixture from the heat and purée in a blender until smooth. Season to taste with salt and freshly ground black pepper and set aside.
Preheat the oven to 350 °F
For the sauce, melt the butter, add the flour and stir over a medium heat for 1-2 minutes. Gradually add the milk and stir for 5-10 minutes. Once all the milk has been added, add the nutmeg and season with salt and freshly ground black pepper.
Spoon some béchamel sauce onto the base of a 12in x 8in baking dish. Spoon over some of the tomato sauce, then top with some Mozzarella cheese . Complete the first layer of the dish with lasagne sheets.
Repeat the layering process in point 5. Finish by sprinkling over with any remaining cheeses and bake in the oven for 30-35 minutes, or until the cheese on top is bubbling and golden brown.
Turkey leftovers can be turned into delicious, creamy pot pie– the ultimate in comfort food. Comfort foods are my favorite part of the Fall/Winter seasons. It is the perfect time of the year for meals like this. You kinda have this excuse to curl up in front of the fire with a bowl of something that was prepared by hand and cooked all day. This meal is not supposed to look perfect. It is just supposed to taste really good and it does.
This recipe makes enough 6 individual pot pies.
You will need only half for 6 individual pot pies, so freeze the remaining dough for a single-crust pie, or future pot pies. Pot pies may be assembled 4 hours in advance. Cover and refrigerate until it is time to bake.
Ingredients for crust:
2 1/2 cups flour
1 tsp. salt
1 cup/2 sticks. unsalted butter, cold, cut in 16 pieces
1 egg yolk
1/2 cup goat milk, or more if needed
Ingredients for filling:
3 to 4 cups. diced turkey, from leftover turkey or roasted half-breast
2 slices bacon (not thick-cut)
1/2 cup/1 stick. unsalted butter
1 1/2 cup. finely chopped yellow onion
4 cups. chicken or turkey stock
1 cup. small red potatoes, cut in roughly 3/4-in. dice
1 cup. carrots, peeled, cut in roughly 3/4-in. dice
1/2 cup. flour
1 1/2 tsp. salt
Several grinds of freshly ground pepper
1/4 cup heavy cream
1 cup. frozen peas
1/2 cup. minced fresh parsley leaves
A roasted half-breast makes about 3 to 4 cups of diced turkey. You also can substitute chicken, or use more vegetables …whatever is in your fridge, just make sure your total ingredients add up to 6 to 7 cups. The bacon is optional, but a nice touch.
Ingredients for glaze:
1 egg yolk
2 tsp. heavy cream
1/2 tsp. Paprika
Directions for crust:
In a large bowl, whisk together the flour and salt. With a pastry blender, cut the butter into the flour until the larger remaining chunks are the size of small peas.
Drop the egg yolk into a liquid measuring cup and add milk until you reach exactly 2/3 cup (you’ll use about 1/2 cup plus 1 tablespoon). Mix the egg yolk and goat milk with a fork until combined, then add it to the flour mixture all at once. Mix the dough with a fork until you can gather most of it into a ball. This is most easily done in the bowl, like packing a large snowball; if it seems any drier or more difficult than that, add another tablespoon of goat milk.
Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour and as long as 2 days. Let dough come to room temperature for 30 minutes before rolling it.
Directions for filling:
f you are roasting a half-breast of turkey, preheat oven to 325 degrees. Lightly rub turkey with oil and roast in shallow pan until temperature probe registers 170 degrees, 50-60 minutes. When cool enough to handle, remove meat from bones and cut into 3/4 inch dice. If not using immediately, keep refrigerated.
Cook bacon, if using, until crisp. Remove to paper towels to cool, then crumble.
In a large saucepan, melt butter, then add onion and sauté over medium-low heat for 10 to 15 minutes, stirring occasionally, until soft and translucent.
While the onions are cooking, heat the stock to just boiling. Add potatoes and carrots to the stock and cook for 2 to 3 minutes, until slightly tender. Turn off heat. With a slotted spoon, remove vegetables to a bowl and set aside.
To the softened onions, add flour and cook, stirring constantly, for 2 minutes.
Add the hot stock to the onions and simmer until thick, stirring constantly, about 1 minute.
Stir in salt, pepper and 1/4 cup heavy cream. Add turkey, potatoes, carrots, peas and parsley, stirring to mix well. Check for proper seasoning. Remove from heat.
To assemble pot pies:
Divide the filling among 6 (8-ounce) ovenproof ramekins or straight-sided dishes no more than 4 inches wide. Crumble bacon and divide among the pies. If there’s any leftover filling, serve it on toast!
Directions for glaze:
In a small bowl, beat egg yolk with 2 teaspoons cream. Set aside.
Remove crust dough from plastic wrap (remember: you took it out of the refrigerator 30 minutes ago), and place on lightly floured surface. Roll dough into a 10- by 16-inch rectangle. With a knife or pizza cutter, cut six (5-inch) squares. (You’ll use the remaining inch of pastry to make decorative leaves.)
With a small brush or your finger, brush the rim of each bowl with beaten egg yolk, then drape pastry over the filling, pressing gently on rim to seal. Brush the entire surface of pastry with egg glaze.
With a sharp paring knife, cut small leaf shapes from the remaining dough, using the blade to press “veins” into the surface. Arrange 2 or 3 leaves on each pie. Stir paprika into the remaining egg glaze, then paint the leaves with this tinted mixture.
Place pies on a rimmed baking sheet; this will catch any possible drips. Bake in a preheated 350-degree oven for 30 to 40 minutes, or until the tops are golden and the filling is bubbling hot.
Heat the coconut milk in a sauce pan until steaming. Add the sugar and stir until dissolved. Let cool – you can refrigerate, or cool it more rapidly by setting the pan in a larger pan filled with ice water and stirring frequently. Stir in the Yogurt and vanilla extract – and optional rum flavoring, and mix well. Pour into ice cream freezer canister. Add the pineapple, coconut and pecans. Freeze according to your ice cream maker’s directions.
Finally, sit back relax and enjoy that tropical breeze blowing through the coconut palms!
Cauliflower cheese is a classic dish. It can be eaten as a main course, for lunch or dinner, or as a side dish. Less than 30 minutes preparation time, and 30 minutes to an hour cooking time. This recipe serves 4.
1 large head cauliflower – cut into florets
salt and freshly ground black pepper
For the sauce:
¾ .oz butter
¾ .oz flour
6-8 rasps nutmeg
9fl oz skimmed goat milk
1½..oz mature cheddar – finely grated
2 tsp English mustard
Preheat the oven to 400 F. Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.
Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1-2 minutes, or until a light golden color. Gradually add the milk until smooth, then cook over a gentle heat for 3-4 minutes, mixing as you heat until thickened.
Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste.
Arrange the cauliflower in and ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden-brown and bubbling.