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Archives for October 2015

Lasagna Rolls

October 22, 2015 by Ginger Leave a Comment

Lasagna Rollups, rolling by D Fenwick, http://dfenwickphotography.com

Lasagna Rollups, rolling

So many times when confronted with cooking a meal for family I can’t ask “What do I want to eat?” because I know that not every can or will eat what I want to eat.  Instead I have to ask the question “What am I willing to eat?”. Tonight’s spin on lasagna helps alleviate some of that issue.  With a little extra time, and a nice selection of fillings not only can you achieve dinnertime bliss but you might get the kids involved with helping make dinner too.  So let’s get cooking!

Please keep in mind that this recipe is really more of an example, to show you how you can cook for a  number of people with varying tastes.  Change out any of my ingredients for ones you like better:

1 box of Lasagna Noodles – cooked just before al dente
1 lb fried Turkey “burger” meat
8 oz of goat cheese Feta
1 egg
5 0z of shredded Spinach (I used 1/2 of a frozen box of spinach)
caramelized Onions & Mushrooms
shredded Pecorino
finely chopped fresh herbs: Rosemary, Thyme, Oregano, Marjoram
Olive Oil
Marinara Sauce
Salt & Pepper to taste

Preheat your oven to 375 degrees F and prepare a tall sided baking dish – as pictured below, your lasagna noodles will be standing upright, you’ll need the sides of the dish to be taller than the rolled noodles.  Pour enough marinara into the dish to cover the bottom and keep the noodles from sticking.

I seasoned and fried the turkey meat, and in a separate pan caramelized onions and mushrooms.  In a bowl I mixed the feta cheese, spinach, egg, 1/2 cup of pecorino, about two tablespoons of the herbs (combined) and about a tablespoon of olive oil.

When all your ingredients are getting close to done, cook your lasagna noodles to just before al dente.  They will cook more in the oven so you don’t want to boil them to al dente.

Now’s the time to individualize the rolls.  Lay out a lasagna noodle and place a thin layer of the spinach mixture as a base, then for the meat lover’s pasta roll add a couple spoonfuls of turkey and gently roll it up carefully placing it into the baking dish.  Lay out a 2nd lasagna noodle, add a layer of spinach mixture, and for the veggie lover’s selection add a layer of the onion & mushroom mixture.  These are thin layers, too much and rolling will be difficult and much of the layers will actually fall out of the roll, so be conservative with the layers until you get a feel for the quantity needed.

That’s really it, keep making noodles to match who wants what combination of filling.  When ready spoon marinara over the top of each noodle to add some moisture.  Cook about 30 minutes and bingo – dinner for everyone!

Enjoy!

Lasagna Rollups by D Fenwick, http://dfenwickphotography.com

Lasagna Rollups

 

Filed Under: Photo, Recipe Tagged With: Dinner, easy, lasagna, party, pasta, Turkey, vegetarian

Apple Tart with Goat Cheese and Honey

October 9, 2015 by Dan Leave a Comment

Apple tart by D Fenwick, http://dfenwickphotography.com

Apple tart with goat cheese and honey

Here in the U.S., Kurt Sutter’s The Bastard Executioner, a period drama on FX, is a few episodes into it’s 14th century epic.  An apple tart, so simple to create, and with connections to medieval cookery seemed apropos.

Enjoy!

Pie Crust for 9 inch pie
3 large tart cooking Apples (I used Granny Smiths)
8 oz soft white Goat Cheese
4 tablespoons Honey
Cinnamon
1 Egg

Preheat your oven to 350 degrees F.

Lay out two pie crusts. Spread half of the goat cheese on each piece of pie dough, leaving a couple of inches at the edge uncovered. Peel, core and slice your apples. Lay the apple slices in a decorative pattern on top of the goat cheese, half on each tart. Drizzle 2 table spoons of honey on each tart. Sprinkle with cinnamon. Now, fold the uncovered edge up and over the tart, as pictured above. Beat your egg and brush over the piece dough.

Bake 35 to 40 minutes. Remove from the oven and let cool. Serve warm or cold.

Filed Under: Photo, Recipe Tagged With: apple, dessert, goat cheese, honey, Tart

Empire Biscuits

October 1, 2015 by Ginger Leave a Comment

Empire Biscuit by D Fenwick, http://dfenwickphotography.com

Empire Biscuit

 

As the weather changes in the Fall I start getting melancholy for my life back in England.  I miss the “old world”, the charm of cobbled streets, watching canal boats float lazily thru the locks and of course afternoon tea.  One of my fondest memories was nibbling Empire Biscuits along with a lovely cup’a tea.  Today’s recipe takes me back to that time so long ago when I could walk thru Shakespeare’s town, and stroll thru the hedge maze at Hampton Court.  Enjoy!

Preheat your oven to 325 degrees F.  I recommend using a printed silicone baking mat with cookie circles on it.

Cream together:
1 cup softened Butter (two sticks of butter)
1/2 cup Sugar

then add:
1 tsp Vanilla
1 Egg

finally mix in:
1 1/2 cups All Purpose Flour
1/2 cup Self Rising Flour

Strawberry Jam
Powdered Sugar (make a glaze out of ~ 2 cups and a bit of water)
Maraschino Cherries cut into fourths

The batter will be slightly sticky.  If you feel you can flour a surface, roll out the dough and cut circles – go for it!  I tend to flour a surface and roll the batter into the size of a long zucchini.  I then pinch off ~ tablespoon roll it into a ball and then carefully flatten it onto a cookie circle on my silicone mat.  They come out fairly uniform and you can tell from the picture they don’t look too bad!

Bake about 9-10 mins or until the edges begin to brown.  Once cool put a little strawberry jam on the “wrong” side of the cookie and then place a second cookie onto it so you’ve got a strawberry cookie sandwich.  With the back of a small spoon place a circle of glaze on the top of your cookie sandwich and top with a piece of cherry.

They are so delicious.  I need an intervention… 

 

 

Filed Under: Photo, Recipe Tagged With: cookie, Cookies, dessert, Empire Biscuits, snack, strawberry

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