Recipes for Lazy People

(c) 1998

Ver Glosario de terminos en español 




 1. Fry the bacon in the butter for 2-3 minutes, add the onion and celery and fry for a further 5 minutes until browned.

2. Add the beef and mushrooms and fry until browned.

3. Add the tomato puree, wine, stock, seasoning and nutmeg.

4. Cover and simmer until the meat is tender and the liquid in the sauce is reduced. Adjust the seasoning.

5. Meanwhile cook the spaghetti in boiling salted water 12-15 minutes until soft, drain. Rinse under hot running water, Stir in a little olive oil.

6. Drain and serve in a heated dish with the sauce poured over.

Serve the grated cheese in a separate dish.


200g spaghetti

a little olive oil

parmesan cheese, grated to serve

For the sauce

50g bacon, chopped

15g butter

1 onion, chopped

1 stick celery, chopped

200g minced beef, raw

1OOg mushrooms, sliced

1 5ml (table) spoon tomato puree

glass red wine (optional)

250ml beef stock


nutmeg, grated

Serves 4


 Ver Glosario de terminos en español





l/2 cups kidney beans 1/4 tsp dried ground chilis

3 cups water I/8 tsp cayenne

4 cups canned tomatoes l/2 cup chopped onions

l tbsp cumin seed l/2 cup chopped green

cumin powder, peppers

3 minced garlic cloves 6 tbsp oil


Wash and soak beans. Drain. Saute onions and peppers in oil.

Combine all ingredients and pressure cook.

Add salt to taste


Ver Glosario de terminos en español  



1. Melt the butter and fry the bacon or ham and the onions.

 2. When the onions have started to cook add the remaining vegetables and cook for a few minutes.

 3. Add the rice and stir until transparent. Add about 250ml chicken stock, garlic, seasoning, and herbs.

4. Cook over a moderate heat, uncovered, until the stock is absorbed. Continue to cook adding more stock as required until the rice is just soft.

5. Add the chicken, stir well and continue cooking until the liquids are absorbed.

6. Stir in some grated parmesan cheese and serve.

NOTE: White wine can replace 125ml of the chicken stock if preferred


25g butter

50g bacon or ham, chopped

2 small onions, chopped

1 stick celery, chopped

1 green pepper, deseeded and chopped

50g mushrooms, sliced

200g patna rice

375ml chicken stock

1 clove garlic, crushed


herbs, fresh chopped e.g. marjoram,

thyme, basil or pinch mixed herbs

200g 80z cooked chicken, coarsely chopped

parmesan cheese, grated


Ver Glosario de terminos en español



1. Lightly fry onions in the butter. Add the meat.

2. Add the tomatoes, tomato puree, stock and seasoning.

3. Dry the potato slices and fry in the oil until golden brown. Drain on kitchen paper.
To save time you can use potatoe crisps.

4. Place a layer of potatoes in the bottom of a deep sided oven casserole dish and then a layer of meat mixture and continue like this ending with a layer of potatoes. Sprinkle on the wine.

5. Make a sauce with the butter or margarine, the flour and the milk. Remove from the heat and add the slightly beaten egg and cheese. Mix well and pour over the potatoes.

6. Sprinkle liberally with grated parmesan cheese and bake until the top is browned.

Note: The traditional dish uses aubergines in place of potatoes;

in which case slice the aubergines and fry in butter.


200g onions, chopped

25g butter

400g cooked minced lamb or beef

200g tomatoes, peeled and quartered

2 5ml (table) spoon tomato puree

2 5ml (table) spoon stock or water


600g potatoes, peeled and sliced thinly

oil for frying

4 5ml (table) spoon white wine


For the sauce

15g butter or margarine

15g flour

250ml milk

1 egg

25g cheese. grated

parmesan cheese, grated


Oven temperature: 200C

Time: 40-50 mins

Dish: round ovenware

Shelf: middle