Begrafenis Forrier Vilvoorde Recipes

HARVEST VEGETABLE CASSEROLE WITH LENTILS AND GRAVY

Steps:

• In a 13x9-inch casserole dish, spread lentils out in an even layer. Set aside.
• In a sauté pan, bring 1 cup of the broth to boiling; add cauliflower, squash, and carrots. Cover and steam over medium-high 10 minutes, until vegetables are almost cooked. Using a slotted spoon, transfer the vegetables to the casserole dish, leaving the liquid in the sauté pan. Spread vegetables over lentils. Top with pearl onions and half of the mushrooms.
• Preheat oven to 500°F. Roast casserole for 30 minutes, or until vegetables are browned on top.
• For gravy, to the sauté pan add the remaining mushrooms, the diced onion, garlic, cinnamon stick, bay leaves, and ½ cup of the broth. Cook 10 minutes over medium, until onion is tender.
• Discard cinnamon stick and bay leaves. Transfer sautéed mushroom mixture to a blender; add the remaining broth, the flour, tomato paste, tamari, and lemon juice. Blend into a smooth sauce. Return sauce to sauté pan. Stir in fresh herbs, reserving some parsley for garnish. Cover and cook over medium-low 20 minutes, stirring occasionally.
• Remove casserole from oven. Pour hot gravy over the top; garnish with pine nuts, reserved parsley, and the cranberries. Serve right away.

PETITS FARCIS - PROVENçE STUFFED BAKED VEGETABLES

Steps:

• Pre-heat oven to 200C/400F/Gas 6.
• Grease a roasting tin or a tian (earthenware dish) with some olive oil.
• Cut the tops of the courgettes and tomatoes, keeping the lids.
• Using a pointed spoon, hollow out centres of the courgettes and tomatoes - leaving about 1/2" thickness as the "container".
• Place the courgettes and tomatoes into the oiled tin or tian.
• Chop up the tomato and courgette flesh finely and place into a bowl.
• Heat half of the oil in a large frying pan, wok or skillet; add the onions, garlic, and cook over a medium heat for about 5 minutes, or until softened.
• Add the sausage meat, and break it up well - continue to cook for a further 5 minutes or until the sausage meat has browned.
• Add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes.
• Add the tomato puree and stirring occasionally, cook for a further 10 minutes.
• Remove from the heat and add the breadcrumbs, parmesan cheese and the chopped parsley - stir well.
• Season well with salt and freshly ground black pepper.
• Spoon the mixture into the vegetables - and then place the tops back on top of the courgettes and tomatoes.
• Drizzle the remaining olive oil over and around the stuffed vegetables and then pour in the white wine.
• Bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape.
• Serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them. All that is needed then, is some crusty bread, good wine, good company and maybe some sun!

BRAISED BEEF AND TORTELLONI (OLIVE GARDEN COPYCAT)

Steps:

• Heat oil on high heat in a large nonstick pan.
• Toss short ribs in flour, add to pan, and sear on all sides.
• Reduce heat to low and add garlic; cook and stir for about 1 min.
• Add tomato, mushrooms, Marsala wine, and Italian seasoning one at a time, allowing about 1-2 min between each for liquid to evaporate.
• Cover pan and braise for 3 hr or until very tender, checking and stirring every 30 min to make sure liquid has not evaporated away (add more Marsala if liquid evaporates).
• Increase heat to medium high and heat thoroughly.
• Serve over tortelloni.