Tag Archives: marvelous meals with mince book

Little Meatballs in Rich Cheese Sauce


Here I am, at the last post from this marvelous book, Josceline Dimbleby’s “Marvellous Meals with Mince”, 1982. I followed this recipe too, light years away and enjoyed it very much. I am not into mince meat but these recipes made it so delicious and easy, thanks to  the wonderful cookery writer Josceline Dimbleby. Thank you. 🙂

Today it is all about cheesy cheese and if you ask me, this recipe reminds me a lot of a pizza. Just imagine the swimming meatballs in a cheese sauce that melts away and elongates as you extract a meatball, just like a pizza. Isn’t it deliciously nice looking?

Little Meatballs in Rich Cheese Sauce

Many little meatballs

Ingredients:

  • 350 g/ 3/4 lb beef mince
  • 100 g/ 4 oz semolina
  • 2 rounded tbsp/ 4×15 ml tomato puree
  • 3 cloves of garlic, chopped finely
  • 2 tsp/ 2×5 ml oregano
  • 1 tbsp/ 15 ml oil or fat for frying
  • sare si piper negru

For the sauce:

  • 25 g/ 1 oz butter
  • 2 rounded tbsp/ 4×15 ml plain flour
  • 600 ml/ 1 pint milk
  • 225 g/ 8 oz grated cheese
  • 150 ml/ 5 fl oz carton of soured cream
  • 1/4 – 1/2 whole nutmeg, grated
  • salt and black pepper
  • grated Parmesan or extra grated cheese

Method:

  • To make the meatballs, put the mince in a bowl and add the semolina, tomato puree, chopped garlic and oregano. Season generously with salt and black pepper and mix thoroughly together. With your hands form the mixture into small meatballs, each about the size of a medium-size marble.
  • Heat the oil or fat in a large frying pan and fry the meatballs over a fairly high heat, turning them continually for 5-10 minutes, until dark brown all over. Using a slotted spoon, transfer to a fairly shallow ovenproof dish (1 3/4 – 2 pint/ 1 – 1.1 litre capacity), such as an earthenware gratinee or flan dish, in which the meatballs cover the bottom fairly loosely.
  • To make the sauce, melt the butter in a heavy saucepan. Remove from the heat and stir in the flour. Then gradually stir in the milk. Put back on the heat, bring to the boil, stirring, and let bubble, still stirring, for about 3 minutes. Add the grated cheese and stir until melted. Then stir the soured cream and grated nutmeg and add salt and pepper to taste.
  • Pour over the meatballs, covering them. Sprinkle the grated Parmesan or other cheese over the top. Cook in the centre of the oven, Gas Mark 4/ 180°C, 350°F for 45 minutes.

Enjoy your meal!

Elena G

Pernute in sos de cascaval


Ce ma bucur! Am ajuns la ultima mea reteta culeasa din cartea de bucate “Marvellous Meals With Mince” scrisa de Josceline Dimbleby, 1982. Ultima de acum muulti ani, ca nu se stie daca imi mai cade in mana si imi atrage si altceva atentia. Insa retetele culese atunci din multe carti, reviste, etc, mi-am dorit sa le pun pe un blog. Si incet-incet, poate ajung la un final. Cel putin cu cartea am bifat tot ce aveam. Sper.

Astazi va fi despre alte chiftelute, care inoata intr-un sos delicios de cascaval. Numai cand ma gandesc si deja mi se face pofta. Dar hai sa prezint reteta si mai vedem noi apoi.

Chiftelute in sos bogat de cascaval

Nici aici nu stiu cate ies dar ies oricum

Ingrediente:

  • 350 g/ 3/4 lb carne tocata de vita
  • 100 g/ 4 oz malai
  • 2 linguri pline/ 4×15 ml piure de rosii
  • 3 catei de usturoi, tocat fin
  • 2 lingurite/ 2×5 ml oregano
  • 1 lingura/ 15 ml ulei sau untura
  • sare si piper negru

Pentru sos:

  • 25 g/ 1 oz unt
  • 2 linguri pline/ 4×15 ml faina
  • 600 ml/ 1 pint lapte
  • 225 g/ 8 oz cascaval ras
  • 150 ml/ 5 fl oz smantana
  • 1/4 – 1/2 nucsoara intreaga, razuita
  • sare si piper negru
  • parmezan sau cascaval razuit

Preparare:

  • Pune intr-un bol carnea tocata, malaiul, piureul de rosii, usturoiul tocat si oregano. Adauga sare si piper si amesteca bine. Formeaza apoi cu mana chiftelutele, cam de marimea unei nuci fiecare.
  • Incalzeste uleiul sau untura intr-o tigaie si prajeste chiftelele la foc mai tare, intorcandu-le continuu cca 5-10 minute, pana se rumenesc. Mute-le apoi cu o lingura de gatit intr-un vas rezistent la caldura, din ceramica de preferat, un pic mai adanc, in care chiftelele sa stea destul de lejer. Nu le place nici lor inghesuiala.
  • Pentru sos, topeste untul intr-o cratita pentru sos. De fapt orice cratita e potrivita, dar unele sunt mai potrivite decat altele. :)) Intelegi ce vreau sa zic! Ia de pe foc si adauga faina. Toarna incet si laptele, amestecand continuu. Pune cratita pe foc, adu sosul la punctul de fierbere, amestecand tot timpul si lasa la fiert cca 3 minute. Adauga cascavalul ras si amesteca iar pana se topeste. Apoi amesteca in sos si smantana si nucsoara. Acum chiar miroase minunat! Mai pune sare si piper, dupa gust.
  • Toarna sosul acesta delicios in vasul cu chiftele ca sa fie bine acoperite. Pune si parmezanul sau cascavalul ras deasupra. Introdu vasul in cuptor, la 180°C, 350°F, nr. 4 la cuptorul cu gaz pentru 45 de minute. Serveste apoi cu cartofi la cuptor sau legume fierte, o salata si inchipuie-ti ca te delectezi cu o pizza pentru ca fiecare chifteluta iese cu muuuult cascaval intiiiins.

Pofta buna!

Elena G

Meat Loaf with Blue Cheese Filling


As you are accustomed by now, after the translation of the recipe in Romanian, comes the original English one. This is a personal’s Josceline Dimbleby’s variation of the American type of meat loaf from her book “Marvellous Meals with Mince”, 1982. She recommends to try it with baked potatoes, cooked in the oven at the same time, and a green salad or baby carrots. Or all at the same time, I say. You can also check her other recipes I followed, such as beef and anchovy meatballs with soured cream , cheesy fish cakes with spring onions , mousaka with Gruyère cheese . In Romania there is something similar to this recipe, called “drob” and it has a whole egg inside, plus it is made with lamb meat. For a variation, you can follow this traditional drob , but please use Google translate or any other app for translating because it is in Romanian. I chose this recipe over other as I find it very easy to follow and I also learn some interesting facts, too, that are said the way I understand and like. 🙂

Meat Loaf with Blue Cheese Filling

Serves 4-5

Ingredients:

  • 450 g/ 1 lb beef mince (please buy good quality beef and mince it at home or at the shop, if you want to)
  • 75 g/ 3 oz finely chopped mushrooms
  • 50 g/ 2 oz fresh breadcrumbs
  • 100 g/ 4 oz streaky bacon, chopped finely
  • 1 clove of garlic, chopped finely
  • 1 small onion, peeled and chopped finely
  • 1 tsp/ 5 ml oregano or thyme
  • 3 tbsp / 3×15 ml tomato ketchup (the book mentions this but I find it hard to believe, though I may be wrong too, that it is the ketchup we know today  and it might be the tomato juice with pulp made at home or bought)
  • 1 large egg (size 1-2), beaten
  • salt and black pepper

For the filling:

  • 100 g/ 4 oz Danish blue cheese (you can replace with any other blue cheese I guess, if you like)
  • 1 tbsp/ 15 ml single cream or top of the milk (I find it hard to understand this top of the milk but probably others do)
  • 1 egg, beaten
  • a good pinch of cayenne pepper
  • 3 tbsp/ 3×15 ml tomato ketchup (same as above)
  • a few sprigs of parsley, to garnish

Method:

  • In a bowl mix all the ingredients (except those for the filling) together thoroughly and season well with salt and pepper. Grease a 2 lb (1 kg) loaf tin. Heat the oven to Gas Mark 4/ 180°C, 350°F.
  • Spoon half the mixture into the bread tin. Crumble the cheese in a small bowl, mix well with the cream or top of the milk and beaten egg and add the cayenne pepper. Spread this on the layer of meat in the tin. Spoon the remaining meat mixture evenly on top. Bake in the centre of the oven for 1 hour and then remove from the oven.
  • Turn up the oven to Gas Mark 9/ 240°C, 475°F. Loosen the sides of the loaf with a knife and turn it out very gently on to an ovenproof serving dish. Smear the loaf all over with the tomato ketchup and put back into the oven, cooking for 10-15 minutes. Serve garnished with sprigs of parsley.

Enjoy your meal!

Elena G

Beef and Anchovy Meatballs with Soured Cream


Hi! It is time to start Monday with a nice meal. For today we have a delicious recipe, on the house, of course, followed from  Josceline Dimbleby’s “Marvellous Meals with Mince”, 1982. It is tried and tested so don’t worry. You can accompany it with a glass of red or white wine because it has red meat but also white meat. And for desert, may I suggest the fruit that blushes when you cook it? Ok, is that all? Thank you, it will be ready in 10-15 minutes. You can enjoy the wine in the meantime.

Beef and Anchovy Meatballs with Soured Cream

I have not counted them

Ingredients:

  • 75 g/ 3 oz white bread (or brown) with crusts cut off
  • milk
  • 350 g/ 3/4 lb ground beef
  • 50 g/ 1 3/4 oz can of anchovy fillets
  • 2-3 cloves of garlic cloves
  • a handful of  parsley,  chopped finely
  • flour
  • 1 tbsp/ 15 ml oil
  • a good blob of butter
  • 150 ml/ 5 fl oz carton of soured cream
  • chopped parsley to garnish
  • salt and black pepper

Method:

  • Pull the bread apart roughly and pour over enough milk to soak it. Mash with a fork until pasty. Add the ground beef and drain in the oil from the can of anchovies. With a sharp knife, chop the anchovies and garlic together very finely. Mix into the meat with the parsley and season well with salt and black pepper. With wet hands, form the mixture into meatballs, each about the size of a walnut, and roll in flour.
  • Heat the oil and butter in a large frying pan. Reduce  the heat to medium and fry the meatballs for about 6-8 minutes, turning them round all the time, until they  are a rich golden brown all over. Tansfer to a warm with a slotted spoon. Stir the soured cream with a fork and then spoon over the meatballs. You can use yoghurt for a light ans healthier choice. Sprinkle with parsley and serve.

Enjoy your meal!

Elena G

Cheesy Fish Cakes with Spring Onions


Hi! Here is another recipe I discovered and followed, while abroad. I like to share my experiences with food, more as an enthusiast, and also to make them available to Romanian people, that is why you will find them translated too. Sharing is caring they say. I care, I guess. 🙂 I can talk about food so that it will make you heart melt and make you hungry instantly. :)) Let’s proceed and dive into a delicious recipe from Josceline Dimbleby’s “Marvellous Meals with Mince”, 1982. It’s very easy as you will discover and goes very well with a salad, a bit of mayonnaise or Greek yoghurt as a lighter and healthier choice. Your pick.

Cheesy Fish Cakes with Spring Onions

Serves 4

Ingredients:

  • 350 g/ 12 oz  cod fillets, fresh or thawed from frozen
  • 75 g/ 3 oz fresh white breadcrumbs
  • a bunch of spring onions
  • 100 g/ 4 oz grated cheese
  • 1 tsp/ 5 ml capers, chopped finely (optional) (you can replace them with green olives if you like)
  • 4-5 pinches of cayenne pepper
  • 1 egg (size 2) and 1 egg yolk
  • butter for frying (the original recipe from the book mentions margarine too, but you already know my opinion about margarine, NOOOOO)
  • salt

Method:

  • If necessary skin the cod fillets  (if using frozen fresh fish this is much easier done before thawing) and mince or chop in a food processor. Put in a bowl with the breadcrumbs. Chop the spring onions finely, using as much of the green stalk as possible, and add them to the fish and breadcrumbs, together wiht the grated cheese and the capers.
  • Season with salt and the cayenne pepper and mix all together thoroughly with a wooden spoon. Whisk the egg and egg yolk and stir into the mixture. With well-floured hands, shape the mixture into fairly small fish cakes.
  • Heat a good blob of butter in a large frying pan. Fry the fish cakes (you will probably have to do them in two batches) over a medium heat for 5-8 minutes on each side until golden brown, turning carefully once with a fish slice. Transfer to a dish, pour over any extra butter from the pan and serve. (If necessary they will keep hot in a low oven perfectly well for an hour or so).

Enjoy your meal!

Elena G

Chiftelute de peste


Cred ca o sa ma plictisesc de peste in curand, insa daca tot mi-am propus sa scriu retetele culese din diverse carti si incercate intr-o perioada buna a vietii mele (nu ca nu ar fi buna si acum insa a fost ceva special si imi amintesc cu drag de experienta aceea si ea m-a condus la hotararea de a scrie acest blog, asa ca da, daca a iesit ceva frumos si bun si folositor din asta, din punctul meu de vedere, a fost o perioada buna), sa facem cunostinta azi cu ceva tot cu peste. Reteta a fost culeasa din cartea “Marvellous Meals With Mince” scrisa de Josceline Dimbleby si aparuta in 1982. Despre carnea tocata ce pot zice? Nu ma omor dupa ea insa vezi tu, cineva a prins drag de ea si s-a ostenit sa faca o carte cu retete delicioase numai cu carne tocata. Asta da iubire! Si am ramas si eu uimita ce bunatati exista cu acest preparat. Am gatit cateva retete din carte si vreau sa le impartasesc cu tine. Azi va fi o reteta de carne tocata de peste. O alta reteta din aceeasi carte este si musaka cu cascaval Gruyere, o bunatate de mancare pe care am facut-o de cateva ori chiar. Mai sunt si altele si m-am hotarat chiar acum sa le adaug. Pentru ca sa se lege si sa descoperi si tu ce de mancaruri cu carne tocata poti sa faci. Un alt lucru am mai invatat eu atunci: ca cea mai buna carne tocata e bucata intreaga pe care ti-o alegi tu si ti-o toaca fie in fata ta acolo sau ti-o toci tu acasa cu robotul de bucatarie. Asa stii mai bine ce mananci. Sa vedem acum reteta de azi. Nu e foarte grea, dupa cum cred ca o sa observi dupa ce o vei citi.

Chiftelute de peste cu ceapa verde

4 portii

Ingrediente:

  • 350 g/ 12 oz  file de cod, proaspat sau decongelat
  • 75 g/ 3 oz firimituri de paine proaspata
  • 1 legatura de ceapa verde
  • 100 g/ 4 oz cascaval ras (la alegere)
  • 1 lingurita/ 5 ml capere, tocate fin (pe care le pot inlocui cu masline verzi daca nu ai capere) – optional
  • 4-5 varfuri de cutit de piper rosu
  •  1 ou marimea M si 1 galbenus (de tara sau nr 0 sau 1)
  • unt pentru gatit (reteta originala mentioneaza margarina insa in 1982 nu prea se stia de cat de nociva este, sau poate nu la noi in tara)
  • sare

Preparare:

  • Curata pestele de piele (pentru pestele congelat e mai usor sa faci asta cat inca este tare) si marunteste totul intr-un robot de bucatarie sau cu cutitul. Pune pestele intr-un bol mediu cu firimituri de paine. Toaca fin ceapa verde, folosind cat poti de mult din frunzele verzi (pe care uneori stiu ca nu le tocam in totalitatea lor) si adauga la peste si firimituri, impreuna cu cascavalul ras si capere.
  • Asezoneaza cu sare si piper rosu si amesteca foarte bine cu o lingura de lemn. Bate separat oul si galbenusul si adauga in amestec. Pune intr-un vas faina si inmoaie-ti bine mainile. Cu ele infainate fa chiftelute de peste, nu foarte mari.
  • Intr-o tigaie mai mare topeste o bucata de unt. Prajeste chiftelele de peste la foc mediu pentru 5-8 minute pe fiecare parte, pana se rumenesc. Incearca sa le intorci o singura data. Pune-le intr-o farfurie si toarna peste ele untul ramas din tigaie. Le poti servi cu o salata proaspata si maioneza, cum sugereaza reteta. Cred ca poti schimba maioneza cu iaurt grecesc de 10% grasime si sigur devine o varianta mai light si mai sanatoasa. 🙂

Pofta buna!

Elena G