Saturday, 21 November 2009
By heck!!! We've sure had a miserable week here in the UK weatherwise these past few days. All's there has been is rain, wind and . . . well . . . more rain. It's been cold and windy and downright horrible.
It's all a body can do to keep warm and dry . . . and comfortable. Where, just a few short weeks ago, we were complaining about the AGA being far too warm and wondering if we had turned it on too soon . . .
Our chattering teeth and cold damp tootsies now convince us that it was a wise move altogether . . . and we pat each other on the back in congratulations for having had so much forethought.
We are thankful though . . . Our little cottage is warm and dry, and it is not under eight feet of water . . . our hearts, prayers and thoughts go out to those whose homes are . . .
These are comfort food days . . . *stick to your ribs* food days . . .
Home . . . warmth . . . comfort . . . food . . . love. Funny how all those words make your toes curl with pleasure, and your heart feel all warm inside.
Is love . . . food for the soul . . . or is food . . . love for the soul . . .
*Marie's Burger Delight*
Yes, this is an unusual list of ingredients, but trust me when I tell you that this is fabulously delicious. Everyone loves this. You will too.
2 TBS sunflower oil
750g of extra lean minced beef
1 large onion, peeled and chopped
1 OXO beef cube
1 fat clove of garlic, peeled and minced
salt and black pepper to taste
418g tin of creamed corn
295g tin of condensed tomato soup
1/2 jar of Ragu spaghetti sauce
300g spaghetti noodles, broken in to bits (I'll tell you how to do
this easily and quickly)
200g of grated strong cheddar cheese, or an Italian cheese mix
Heat the cooking oil in a large skillet. Add the beef, onion, garlic, crumbled oxo cube and salt and black pepper to taste. Cook, and stir until the meat is nicely browned and the vegetables are softened. Stir in the corn, tomato soup and the spaghetti sauce. Mix together well, taste and adjust seasoning as necessary.
Bring a large pot of lightly salted water to the boil. Take your spaghetti out of the packet and roll it up in a clean tea towel, like a salami. Holding tightly onto both ends of the roll run it down the edge of the countertop from top to bottom several times. This will break your spaghetti into 1 to 2 inch bits. Drop these into the boiling water. Cook until al dente, according to your package directions. Drain well and then stir the cooked spaghetti into the meat mixture.
Pre-heat the oven to 180*C/350*F.
Stir half of the cheese into the spaghetti mixture. Lightly grease a 3.5 litre casserole dish. Pour the spaghetti mixture into this and then cover with the remaining cheese. Cover with a lid and bake for 35 to 40 minutes. Uncover and bake for 15 to 20 minutes longer, until nicely browned on top. Remove from the oven and serve.