Tag: mozzarella

mushroom, spinach and mozzarella wraps

About half a punnet of chestnut  mushrooms and some spinach needed eating up, so I deliberately made last night’s cabbage dish with only half a mozzarella ball, and saved the rest for today’s lunch.

Finely chopped the mushrooms and set them to cook down slowly in some olive oil. Put the wraps on individual plates, and scattered some raw spinach leaves on them. Chopped the mozzarella quite small. When the mushrooms were done, added salt and black pepper and the rest of the spinach, and stirred till it wilted. Then added the mozzarella.

Bunged the resultant gloopy mess onto the wraps – as always I’d made to much, so some of it oozed out, but that didn’t affect the fab flavour one iota!

About 360 calories, I reckon.

cabbage with pancetta and mozzarella

We normally have this without the pancetta, but I’m trying to cut my carbs at the moment so I added some meat.

I make this in a frying pan with a lid.

Chop and onion and some garlic, and fry it off in olive oil. Add the pancetta (I used cubes – you could use bacon too) at this point. When the onion is soft, add quite a lot of shredded cabbage; anything does – I’ve made this with hispi, with white, with savoy … they all work well.

Stir it all around, then add either some water – about maybe 1/2″ at the bottom of the pan – or a splash of wine. We used about half a glass of home made pineapple wine last night! Season to taste, put a lid on and leave it for about 10 minutes.

Then add some mozzarella – I usually just cube a whole one – and stir it around till the cheese melts.

In the bad old days, I would stir the pasta into this, but last night it went in separately, as Pete had a “normal” helping, and I just had a spoonful. I’ve discovered cabbage is great for bulking up if you’re avoiding carbs.

cabbage, bacon and mozzarella

We seem to have a cabbage glut – two of them in the fridge at the start of the week, which is bad planning. I mandolined half of one on Monday for this week’s soup, so only one and a half to go …

There were a few bits (I couldn’t call them rashers, really) of streaky smoked bacon in the fridge, so they were derinded and chopped up, and sautéd in olive oil with some onion.

Bunged some pasta on to boil, thinly sliced the half cabbage left from Monday, and added it to the onion/bacon mix. Stirred it around to coat in oil, added black pepper and about a tablespoon of water, and put a lid on it for about 10 minutes.

Drained the pasta, added it to the cabbage pan and dolloped in a chopped up mozzarella.

Served it in bowls – quick, easy, tasty.

another potato bake

potato bake with chicken, mozzarella and spinach

using up: cold roast chicken, half a bag of spinach, a mozzarella past its sell-by date

A proper Reactive meal – first for a while.  We are still ploughing through Sunday’s chicken, and had some other stuff that needed eating up.  This worked really well, although next time I would poach the chicken in the cream for a few minutes – it somehow didn’t meld in properly.

Grease an ovenproof dish (I use an olive oil spray for this).  Ideally, get someone else to slice some potatoes very thinly, or otherwise you’ll have to do it yourself, and it’s a bit tedious without a mandoline (which I don’t have, unaccountably).

Wash some spinach, and chop up the cold chicken into small pieces.  Chop a couple of cloves of garlic finely.  Layer half the potatoes in the dish, then add the spinach, the chicken, the garlic and some double cream.  Grate some nutmeg over it.  Add the rest of the potatoes, and add some more cream. Dot the mozzarella, torn into chunks, over the top.

Bake at Gas 5 for about an hour – it will take longer than you think.  Worked really well.

cabbage with mozzarella and pancetta

cabbage and mozzarella

This is one of our favourite Things To Do With Cabbage – it’s incredibly quick to make, and very nice to eat.

Shred half a cabbage – doesn’t matter what sort; this works with savoy, with hispi, with white, with green. Chop an onion, and a couple of cloves of garlic if you like – sometimes I do, sometimes I don’t.

I also used some cubed pancetta on this occasion, but it’s not essential either – it’s just as nice without.

Sauté the onion, and the optional garlic, in some olive oil until it’s soft – use a shallow pan with a lid – then add the cabbage, and keep stirring until it has started to soften.  Give it a good sprinkling of black pepper, then put a lid on it and cook for, oh, ten minutes.  Or more if you like your cabbage more soggy, or indeed less if you like it crunchier.  Keep an eye on it – depending on the cabbage you might need to add a little water.  Or I’ve added white wine, or vermouth.

While this is going on cook some pasta – tagliatelle works well.  Drain it, rinse it, add it to the pan, and hurl in one mozzarella cut into cubes.  Stir this all around until the cheese starts to melt, then decant into bowls and scoff.