Monday, 23 September 2013

Self Catering holiday recipes for the October half term

I am a big fan of holidays being as relaxing as possible for everyone involved, Mum's too.  This is why I often prepare and cook a n umber of meals before travelling and then freeze them to take with us for the start of any self catering breaks we might go on.  So these recipes are great for any October half term breaks with the family.

Spaghetti Bolognese

pasta dishes are always a great basic to take away with you.  I tend to make a rather large pot of bolognese and then use it to make variations on a theme.  I also use Quorn mince, but any mince will do.


2 onions - finely diced
2 peppers - finely diced
2 cloves of garlic - crushed or chopped
pack of quorn mince
jar or packet of passata
Mixed herbs
Worcester Sauce

I make my bolognese in the slow cooker as it saves time and it is delicious.  I am a bung it all in girl and tend not to brown the meat separately, I just add it first to a pre warmed crock pot and leave it 15 mins before adding the rest of the ingredients, but you could brown both the mince and the onions if you wished first.

If you are cooking this in the slow cooker, cook on high for hour hours or low for 8 hours and add water to ensure you get the perfect consistency.

You can make a double batch of bolegnease sauce and then make a lasagne

White Sauce

I have to admit I never measure or weigh when making white sauce, but the basics are equal butter to flour
20g butter
20g plain flour
225ml of milk

Melt the butter in a sauce pan and add the flour and stir.  Then add the milk and whisk.  I have a plastic whisk which I use in pans to make sure I do not scrape them.  Keep stirring until the sauce has thickened when it starts to boil.

To the white sauce I add cheese (whatever I have and some mustard)
Dried lasagna sheets (I never soak the sheets)

I make sure that I line one of the dishes with silver foil, so once I have started to cook the lasagna and it has cooled, I can take it out of the dish and freeze it

Layer up your sauces, one bolognese, then pasta, followed by a white sauce, then pasta to the level you want and then top with some grated cheese and herbs.

Cook in the oven for 20 minutes at 180 degrees until golden brown on top and bubbling.

Wait until the one with silver foil has cooled before covering and popping in the freezer, when frozen remove from the dish and wrap with cling film or put in a freezer bag.

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