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Lazanki with Mushrooms & Minced Beef

Lazanki with Mushrooms & Minced Beef recipe, eat well on universal credit

We’re still working our way through the 59p 500g of Sauerkraut from the local Continental shop and this certainly was a good way of using some of it!


500g of Minced Beef
1 Onion, diced
100g of Mushrooms, sliced
½ a Small Cabbage, shredded
½ Tbsp of Fennel / Caraway Seeds
100g of drained Sauerkraut
1 Bay Leaf
1 Tsp of Dried Thyme
½ Tsp of Dried Oregano
½ Tsp of Paprika
½ Tsp of Salt
¼ Tsp of Black Pepper
100g of Soup Cream
½ a Pack of Thick Rice Noodles
5 Tbsp of Margarine
Oil to fry
Fresh Parsley to garnish


(1) In a large frying pan heat a little Oil and 3 Tbsp of Margarine.
(2) Fry the Mushrooms until softened.
(3) Remove and set aside.
(4) Add a little more Oil and the remaining 2 Tbsp of Margarine and fry the minced Beef until browned.
(5) Remove and set aside with the Mushrooms.
(6) Add the Onions and fry until softened.
(7) Add in the Cabbage, Fennel Seeds and cook until the Cabbage has softened.
(8) Return the Beef and Mushrooms and season with Salt & Pepper.
(9) Stir in the Oregano, Paprika, Thyme and Bay Leaf and allow to simmer for 10 minutes.
(10) Stir in the Sauerkraut and 50ml of Sour Cream and allow to simmer for a further 10 minutes.
(11) Cook the Noodles according to the packet instructions and drain.
(12) Serve the Lazanki over the Noodles and garnish with the remaining Soup Cream and Parsley.  Remember to find and remove the Bay Leaf!

We really enjoyed this recipe. But next time we might reduce the amount of Oil / Margarine as we found it a little greasy for our taste.  


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Kedgeree recipe, eat well on universal credit

We had some smoked Mackerel fillets in the freezer, so Sue went to work on a bit of recipe mangling….


4 Smoked Mackerel fillets, precooked and chopped
1 Tsp of Turmeric
200g of Long Grain Rice
A handful of fresh Coriander
2 Spring Onions, sliced
10 Cherry Tomatoes, halved
2 Tsp of Medium Curry Powder
2 Eggs, hard boiled and quartered
Salt & Pepper to Season
Oil to fry
2 Tbsp of Margarine or Butter
½ Tsp of Mustard Seeds
400ml of Chicken Stock
A Handful of Peas, thawed if previously frozen
A Handful of Curry Leaves
1 Lemon, quartered
4 Cloves of Garlic, minced
1 Onion, diced
200G of King Prawns, precooked
6 Mushrooms, chopped


(1) Over a medium heat dry fry the Mustard Seeds and Curry Leaves until they start to pop.
(2) Add the Oil and Margarine along with the Onion, frying until softened.
(3) Add the Garlic, followed by the Mushrooms.
(4) Stir in the Turmeric, Curry Powder, Salt & Pepper.
(5) Stir in the Rice and add the Chicken Stock.
(6) Allow to simmer stirring to avoid sticking.
(7) Add half of the chopped Coriander and stir in.
(8) When the Stock has almost absorbed add the  Mackerel, Prawns, Peas and Tomatoes. Stirring in.
(9) Stir gently until the  Mackerel and Prawns are heated through.
(10) Garnish with the Egg, Lemon, Spring Onion and remaining Coriander.

Sue is not generally a great fan of Smoked Fish. But we both really enjoyed this dish.

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