Wednesday, April 3, 2013

Mince & Vegetable Cups

Getting your kids to eat their veggies is easy with this mince recipe served in individual crisp bread cases.
15 millilitre olive oil
¼ cup Grated mature cheddar cheese
¼ Cup frozen peas
30 millilitre Tomato paste
1 Small baby marrow, grated
1 Small carrot, peeled, grated
200 gram lean beef mince
1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
12 Slices whole wheat bread
1.Preheat oven to 200°C.
2.Brush a muffin tray with oil.
3.Heat remaining oil in a non-stick frying pan over medium-high heat.
4.Add mince.
5.Cook, stirring with a wooden spoon to break up the mince, for 6 to 8 minutes or until browned.
6.Add carrot and baby marrow.
7.Cook, stirring, for 3 to 4 minutes or until soft.
8.Add tomato paste and KNORR Spaghetti Bolognaise Cook-In-Sauce.
9.Stir to combine.
10.Bring to the boil.
11.Reduce heat to medium-low.
12.Simmer for 10 minutes or until liquid has evaporated.
13.Stir in peas and season with salt and pepper.
14.Use a rolling pin to flatten bread slices.
15.Use a 10cm round biscuit cutter (or use scissors) to cut 1 round from each slice.
16.Use bread rounds to line base and sides of greased muffin holes.
17.Bake bread cases for 5 minutes or until crisp.
18.Spoon 2 tablespoons mince mixture into each bread case.
19.Sprinkle with cheese.
20.Bake for 12 to 15 minutes or until heated through.
21.Great for the kids!

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