BBQ weather is nearly here. Why not try these Japanese style barbecue recipes to add a different flavour to your grill?

Recently the weather has been much warmer. It’s been nice enough to put the deckchairs into the garden and enjoy the sunshine. When the weather is warm it is always an incentive to get out the barbecue. Nothing says summer more than enjoying your food outside in the sunshine.

A barbecue is also a great way to get out of cooking. There is something primal about cooking food over hot coals that makes the men want to take over. My husband and son have fun watching the meat cook and I can sit and relax until it is ready. As long as the salads and sauces are ready then my job is done.

Japanese Style BBQ Recipes from Yutaka

Recently Yutaka got in touch to see if I would like to try out their Japanese style BBQ recipes. I am always happy to try new recipes so tried them out at the weekend. Yutaka provide a range of Japanese food products that help you create delicious and tasty Japanese recipes. I first tried their products when making sushi which was really tasty. There are two different recipes, Sushi kebabs and Panko burgers. Both of these would add an interesting twist to your barbecue.

Yutaka BBQ recipes

Sushi kebabs

Take some chicken, salmon or vegetables and leave them to soak in the Japanese BBQ marinade. After they have been left overnight thread the meat onto some skewers with other vegetables. The original recipe calls for courgettes, peppers and salmon for an mix of Japanese flavours. I chose to use chicken, peppers and mushrooms. Cook the kebabs on the barbecue until they are done. When they are ready add them to a bed of sushi rice and wrap in a sheet of nori. This is a nice easy way to serve the kebabs and also adds a lot of flavour. Any leftover sushi rice can be made into a side salad with the addition of some spring onions, peppers and cucumber.

BBQ Marinade

BBQ Marinade

  • Difficulty: easy
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A Japanese inspired marinade with sushi ginger, rice wine and miso

Ingredients

  • 2 tbsp Yutaka Yakiniku Sauce
  • 1 tbsp Yutaka Miso Sauce
  • 2 tbsp Yutaka Tamari Soy Sauce
  • 1 tbsp chopped Yutaka sushi ginger
  • 2 crushed garlic cloves
  • 1 tbsp Yutaka Mirin
  • 2 tbsp Yutaka Shaoxing Rice Wine

Directions

  1. Mix ingredients together
  2. Cover the chicken, salmon or tofu in the marinade
  3. Leave in the fridge overnight

Sushi Kebabs

  • Difficulty: easy
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A Japanese inspired marinade with sushi ginger, rice wine and miso

Ingredients

  • 4 bamboo skewers
  • 6 mini peppers
  • 2 courgettes
  • 12 button mushrooms
  • 6 small shallots
  • Marinaded chicken, salmon or tofu
  • 250g Sushi rice
  • 330ml water
  • 3 tbsp Yutaka Japanese rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 red pepper
  • 2 spring onions
  • 3″ piece cucumber
  • 6 Yutaka nori sheets
  • Yutaka bamboo rolling mat

Directions

  1. Soak the bamboo skewers in water for four hours before use
  2. Cover the chicken, salmon or tofu in the marinade
  3. Leave in the fridge overnight
  4. Make the sushi rice. First wash the rice three of four times with cold water
  5. Drain the rice with a sieve
  6. Add to a pan with the water
  7. Put the lid on the pan and bring to the boil
  8. Simmer for then minutes then turn off the heat and leave to stand for 25-30 mins. Do not open the lid
  9. Mix together the rice vinegar, sugar and salt
  10. Stir into the cooled rice.
  11. Chop the red pepper, spring onions and cucumber into small pieces
  12. Mix with half the rice to make a salad.
  13. Thread pieces of marinaded meat, peppers, courgettes and mushrooms onto a skewer
  14. Brush with BBQ sauce and place on the barbecue
  15. When done place a nori sheet on the rolling mat
  16. Add a line of sushi rice and the kebab and roll up.
  17. Serve with salad and the rice salad.

BBQ Sauce

  • Difficulty: easy
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A Japanese inspired marinade with sushi ginger, rice wine and miso

Ingredients

  • 4 tbsp ketchup
  • 1 tbsp Yutaka Japanese rice vinegar
  • 2 tbsp Yutaka Tamari Soy Sauce
  • ¼ tsp Yutaka Wasabi paste
  • 1 crushed garlic clove
  • 2 tsp soft brown sugar
  • Dash Tabasco
  • pinch salt

Directions

  1. Mix ingredients together to make the sauce

 

Japanese Style Burgers

  • Difficulty: easy
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Burgers with a Japanese style BBQ sauce

Ingredients

For the burgers

  • 2 small red onions
  • 500g minced beef
  • 2 garlic cloves
  • 2 tbsp Yutaka Panko breadcrumbs
  • 1 tbsp Yutaka miso sauce
  • 1 tbsp Yutaka Yakiniku sauce
  • salt and pepper

To stack

  • 6 burger buns
  • 3 tbsp mayonaise
  • ½ – tsp Yutaka Wasabi paset
  • sliced onion rings
  • sliced pepper rings
  • whole mushrooms
  • Salad leaves
  • Tomato ketchup

Directions

  1. Peel and chop the onions and garlic
  2. Place the onions, garlic, breadcrumbs, meat, sauces and salt and pepper into a food processor
  3. Mix until well combined
  4. Shape six burgers from the mixture and leave in the fridge to chill
  5. Brush the burgers with the BBQ sauce then barbecue along with the mushrooms, onion rings and peppers.
  6. Mix the mayonnaise with the wasabi paste and spread on the burger buns
  7. Stack the burgers on the buns with salad, onions, peppers and mushrooms.
  8. Serve with the sushi rice salad

The family really enjoyed these recipes and we will be trying them again soon. We are planning a big barbecue for the bank holiday weekend. I suspect now that I have said that it will rain.

If you are looking for other recipes for your barbecue it is worth making some home made tomato relish. This is much nicer than shop bought and will impress your guests. Do you have any favourite barbecue recipes? Let me know below.

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This easy American meatloaf recipe is delicious hot with chips or cold with salad. It is easy to make and the barbecue sauce topping makes it extra tasty.

For people of a certain generation the word meatloaf conjures up images of a bat out of hell. It has to be  gone when the morning comes. Indeed google agrees, search for meatloaf and you find mentions of the singer rather than the recipe. Meatloaf is very much an American recipe. I often come across references to a classic American meatloaf in books and films. Smiling mums serve it to their children at the dinner table. It always sounds like something exotic.

In reality meatloaf is a recipe that binds mince with other ingredients to make it go further. This is a common way to stretch out expensive ingredients. Every family has their own recipe with their own secret ingredients for the best taste.

Easy American Meatloaf

Easy American Meatloaf

Mince is such a versatile meat. I use it to make a range of tasty mid-week meals. Classics like spaghetti bolognese and shepherds pie as well as meatballs and beefburgers. These are easy to make and are always tasty. One thing that I had never tried  is a classic American meatloaf.  The idea of a meat taking on a loaf shape is a novel one but it makes is easy to serve.  Any leftovers can be eaten cold with salad so it is a very versatile dish.

The basic meatloaf recipe calls for ground beef or mince. Breadcrumbs act as a filler combining with the meat and soaking up the juice. Onions and garlic add a little flavour and the addition of an egg binds it all together. Seasoning is a must. Mince by itself can be a little bland and the addition of herbs and spices only enhances the flavour. The final touch for the meatloaf is the glaze. A rich barbecue sauce on the top adds a depth of flavour that perfectly complements the mince.

Easy American Meatloaf recipe

Easy American Meatloaf Recipe

Easy American Meatloaf

  • Servings: 8
  • Difficulty: easy
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A delicious and tasty American meatloaf recipe.

Ingredients

  • 700g beef mince
  • 1 egg
  • 1 onion
  • 250ml milk
  • 110g breadcrumbs
  • 1 tsp black pepper
  • 3 tsp mixed herbs
  • 1 tsp paprika
  • 2 tbsp brown sugar
  • 5 tbsp ketchup
  • 2 tbsp mustard

Directions

  1. Preheat the oven to 180C Gas Mark 4
  2. Grease a loaf tin
  3. Peel and chop the onion into small pieces
  4. Mix together the mince, breadcrumbs, onion egg and herbs and spices.
  5. Press the mixture into the loaf tin
  6. In another bowl mix the brown sugar, mustard and ketchup and pour over the meatloaf
  7. Place in the oven and cook for an hour

American meatloaf is very easy to make and is very tasty. It is surprising it is not more commonly made in the UK. I suspect this is a cultural thing. The British are more likely to use mince in a shepherd’s pie. I love the fact that you can eat it cold as well. It is lovely with salad.

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Easy Amercian mealloaf. A delicious recipe made with minced beef

If you are looking for other recipes you can make with mince then why not try cowboy pie which is a twist on shepherd’s pie.

 

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The perfect steak Diane is pan fried steak with a creamy tangy sauce with mushrooms and onions. Eating it will transport you into the realm of luxury.

Steak is a meal that always brings a sense of occasion. When I was little my mum would cook steak for birthday meals. Steak and chips always meant a celebration. Even today we have steak for special occasions. If we eat out the meal one of us will normally choose steak. Steak is not something I prepare often. When I do I like ensure that I cook the perfect steak. It is hard to get the perfect mixture of tenderness and flavour to make a meal everyone will enjoy.
 
The other day I made Steak Diane. This is a rather retro dish but still very popular. The tangy mushroom and onion sauce with a hint of cream is the perfect addition to the steak.  With the side dishes of sweet potato fries and coleslaw it made a great meal. The steak was meltingly tender and the whole family enjoyed it.

 

Steak Diane

 

How to cook the perfect steak

A few simple steps will ensure that you get the perfect steak every time.

Choose the right cut

Picking the right type of steak can be difficult. There are lots of different cuts out there and the variety can be confusing. This is a quick guide to some of the different types of steak:
  • Sirloin steak – this is the cut most people are familiar with. This comes from the middle back of the cow and is tender and marbled with fat.
  • Rib eye steak – is from the rib section of the cow and is very tender with a rich flavour. Pockets of fat can be found though out which give it more flavour.
  • T bone steak – cut from the lower part of the cow. It contains a bone with fillet on one side and sirloin on the other. It gives you the best of both worlds but it is harder to cook as the different steaks cook at different rates.
  • Fillet steak – often known as the ladies steak, this is cu from just under the middle back. It is very tender but does not have as much flavour.
  • Flat iron steak – this steak comes from the shoulder and has a moderate beef flavour. It is great for marinading.
  • Rump steak –  cut the rump of the animal and is full of flavour. It is usually a large cut and is lovely and tender.

Choose great quality meat

As well as getting the cut right you need to choose a good quality steak. Recently I was sent a steak selection pack from the Great British Meat Co. This is a lovely selection of different steaks. The pack includes rib eye, sirloin, flat iron and rump along with two pork loin steaks. It is a great selection of meats for a family steak night.
 
The Great British Meat Co. source their meat from local farms, and cattle markets in North East England. By trading directly with the farmers they get the freshest and best quality meat. By buying from the Great British Co. you are helping support British farmers. The taste of the meat reflects the quality as it is full of flavour.

 

Steak selection pack from the Great British Meat Co.

Cooking  the steak

When cooking steak it is best to choose a heavy duty frying pan with a non-stick coating. This will distribute the heat evenly to the steak giving them a slightly charred taste. Make sure the pan has an even spread of oil and that the oil is hot before you add the steak. The golden rule for cooking steak is to sear it over a really high heat, then cook it until it reaches your liking. Finally the steak should be let to rest for four or five minutes before serving. The meat will relax enhancing the flavour.

A rare steak will take about 2 minutes to cook on each side while a well done steak will need about four to five minutes. The time will vary depending on the thickness of the steak. You can easily test by prodding the steak with your fingers. A rare steak will feel soft, medium rare will feel bouncy whilst a well done steak will be firm. Be careful not to over cook the steak or it will become tough.

STeak Diane

Making the Diane sauce

A tasty sauce can enhances the flavour of a good steak and Diane sauce does that. It is one of my favourite steak sauces along with peppercorn sauce.   The origin of the name Diane is a mystery.  We do know that in the 19th Century a creamy sauce “a la Diane” were an accompaniment to venison. The Roman poet Ovid tells the story of the young hunter Actaeon. Whilst he was hunting he accidentally came across Diana, the Greek goddess of the moon and the hunt. She was bathing naked in her secret grotto and being seen this way upset her. As punishment Diana transformed Actaeon into a stag. His hounds tore him to pieces and ate him.
 
Steak Diane is a twist on this venison dish. It seems to have originated in New York. It is a very tasty sauce that has stood the test of time and is a great accompaniment to steak.

Diane sauce recipe

The sauce is easy to make. Cut the onions, garlic and mushrooms into small pieces  and fry on a moderate heat until soft. Add some Worcestershire sauce and Dijon mustard to the pan along with any meat juices from the steak. If you wish you can also add a little brandy at this point and turn the heat up high until it burns off. Finally, add the cream and heat the sauce until it is thick. Pour over the steak and serve with any accompaniments. I chose sweet potato fries, celeriac coleslaw, onion rings and grilled mushrooms and tomatoes.

 

Diane Sauce

  • Servings: 4
  • Difficulty: easy
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A tasty and tangy mushroom sauce perfect for serving with steak

Ingredients

  • 1 tbsp olive oil
  • 100 g mushrooms, sliced
  • 1 small onion
  • 1 garlic clove, chopped
  • 15 g butter
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 50 ml brandy  (optional)
  • 200 ml double cream
  • Salt and pepper

Directions

    1. Peel and chop the onion and garlic into small pieces
    2. Chop the mushrooms
    3. In a frying pan heat the oil. Add the onions and cook until soft
    4. Add the garlic, mushrooms and butter and cook for a couple of minutes.
    5. Pour any meat juice from the steak to the pan along with the Worchester sauce and mustard
    6. If you are using brandy add this and turn up the heat
    7. Let the alcohol burn off then turn down the heat and add the cream
    8. Cook until the sauce thickens
    9. Season to taste and serve over the steak.

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How to cook the perfect steak Diane.

 

What is your favourite way to serve steak? Let me know below.

I was sent a steak selection box to try out and create a recipe. I was not obliged to say anything nice and my opinions are my own.

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Why not try Middle Eastern style roast lamb this Easter? Full of flavour, it cooks slowly in the oven giving you more time to spend with your family.

Will you be sitting down to a roast dinner with your family this Easter Sunday? What will you be eating? Traditionally most people serve lamb for their Easter meal. Roast lamb with mint sauce is perfect for an Easter roast.

Lamb is also a symbol of Christianity. It goes back to the days of the Old Testament when a blood sacrifice was given at God’s altar to allow sins to be forgiven.  In those days sheep raising was prominent so the sacrifice was usually a lamb. At Easter Jesus was crucified and rose from the dead, a lamb represents this sacrifice. Meeting a lamb at Easter is said to be a lucky omen. It is the one animal form that the devil can never appear as.

Middle Eastern Style Roast Lamb

Food tends to follow fashion, in the same way clothing does. At the moment middle eastern flavours and cooking methods are becoming more popular. When visiting food festivals and markets you will often find more of these exotic flavours on offer. Lightly spiced grilled meats with salad in a flatbread makes a flavoursome meal.

Global cuisines usually have a range of herbs and spices that help create their unique signature. Splice blends help create the unique taste of middle eastern cuisine. You will commonly find different mixes of cardamom, cumin, clove, cinnamon, nutmeg, tumeric and paprika in Ras el hanout, a traditional spice. Chilli will add a little fire along with garlic and caraway seeds. Preserved lemons are often found in stews. Pomegranite molasses is another sweet flavouring that is used to flavour meat.  Recently Leisure Range Cookers challenged me to come up with a middle eastern twist on a traditional Easter roast.  The result was middle eastern style lamb.

Middle eastern style roast lamb

Middle Eastern Style Lamb Recipe

Middle eastern lamb is perfect for an Easter Sunday lunch. It has a light spicy taste coming from a marinade of spices and lemon juice. Slashes are made in the lamb to allow the flavour to seep though while it marinades overnight. The lamb  cooks slowly in the oven allowing it to become meltingly soft with a crispy skin. It takes a  few hours to cook allowing you to enjoy Easter with your family without spending all the time in the kitchen.

Middle eastern style lamb

When the lamb is ready just cut it into slice it up and serve it with flatbreads and other sides. Serving the dishes buffet style will allow you to enjoy the warmer days outside in the garden with your family. It also makes an unusual and delicious lunch that will encourage conversation.

Middle Eastern Style Lamb

  • Servings: 6
  • Difficulty: easy
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A slow roasted lamb with middle eastern flavours.

Ingredients

  • 1.5kg leg lamb
  • 2 cm fresh ginger, grated
  • 3 cloves garlic
  • Rind and juice of 1 lemon
  • 2 tsp black pepper
  • 1 tsp ground cloves
  • 1 tsp tumeric
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 4 tbsp olive oil
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp nutmeg
  • 250ml water

Directions

  1. Peel and crush the garlic cloves
  2. In a small bowl mix together the spices, garlic, ginger, lemon rind and juice with the olive oil.
  3. Score the lamb with a knife making slits so the marinade can sink in
  4. Marinade the lamb with the spice mix overnight
  5. Preheat the oven to 150C
  6. Put the lamb into a roasting tin with the water.
  7. Cover with silver foil and roast for 3½ hours until the meat is tender
  8. Remove the foil and increase to 18oC
  9. Cook for thirty minutes, until the skin is crisp

Sides to serve with the middle eastern style roast lamb

A lovely succulent lamb needs delicious sides to accompany it. Pitta bread is great for stuffing the slices of lamb into and to go along side it I made celeriac coleslaw and a cucumber and mint salad. Celeriac is in season and adds a little more flavour to the coleslaw. The cucumber and mint salad is a great accompaniment to the spiced meat as it adds a hint of coolness to the flavour. When biting into a pitta bread with a mixture of fillings you get a great sense of flavours and textures. A traditional Sunday roast would normally have roast potatoes so I made some patatas bravas. This is a traditional Spanish tapas dish but the tomato sauce with a hint of paprika works really well with the middle eastern style lamb.

Cucumber and mint salad

Cucumber and mint salad

  • Servings: 2
  • Difficulty: easy
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A light cucumber and mint salad in a yoghurt dressing.

Ingredients

  • ¼ cucumber
  • 5 leaves mint
  • 3 tbsp Greek yoghurt

Directions

  1. Peel and chop the cucumber into small pieces
  2. Chop the mint leaves
  3. Mix together with the yoghurt

Celeriac Coleslaw

Celeriac Coleslaw

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • ¼ of a celeriac
  • ¼ of a white cabbage
  • 1 carrot
  • 3 spring onions
  • 2 tbsp mayonaise
  • 2 tbsp Greek yoghurt
  • 1 tsp mustard
  • 1 tsp honey
  • 1 tsp black pepper

Directions

  1. Peel and grate the celeriac and carrot into a bowl
  2. Finely chop the cabbage and mix with the celeriac and carrot.
  3. Chop the spring onions and add to the mixture
  4. Add the mayonaise, yohurt, honey, mustard and black pepper and mix together.

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Middle Eastern Style Roast Lamb - perfect for Easter

If you have any lamb left over you can use it to make lemon and cumin lamb fajitas. For an impressive dessert you could make a Cadbury Creme Egg inspired mousse.

What are you planning to cook this Easter? Let me know below.

This is a collaborative post

 

 

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Looking for some recipe inspiration? Why not prepare mid-week meals with Dolmio?
 
When Wednesday comes round do you ever feel you lack inspiration for making the evening meal. If your week is anything like mine Monday and Tuesday are really busy.  By Wednesday the midweek slump has hit and you can’t be bothered.  Working full time, looking after a family and running a blog all take time. The family still need to eat and want something tasty and nutritious. This can be a real challenge.
 
I plan meals every weekend so usually know ahead of time what I will be making. There are always occasions when something happens and you need to change your plan in a hurry. For these occasions jars of ready made cooking sauce can be a lifesaver. I usually have a couple of these in my cupboards and bolognese sauce is one that is useful for many different dishes.
 
Dolmio bolognese sauce
 

#ThankGoodness Mid-week Meal Challenge with Dolmio 

BritMums have teamed up with Dolmio and challenged bloggers to create a #ThankGoodness mid-week meal. They sent a hamper of ingredients along with a couple of jars of their Dolmio Bolognese sauce.  I had to create something delicious that the whole family would enjoy from the ingredients and include the bolognese sauce in the recipe. Dolmio Bolognese sauce is free from artificial colours, flavours, preservatives or sweeteners.

 

The sauce is 100% natural. Inside each jar you will find at least 10 juicy diced tomatoes, a dollop of tomato puree, half an onion, a tablespoon of sunflower oil, a couple of cloves of garlic, a handful of herbs including basil, a teaspoon of cornflour, a teaspoon of salt, a pinch of pepper, two teaspoons of added beet sugar for taste, a squeeze of lemon juice, a splash of water and nothing more. In fact most of the ingredients I would use to make my own bolognese sauce. Even better  a family of four with one of their 5-a-day each.

Mid-week Meal ideas

Have you ever watched Ready, Steady, Cook? When opening the hamper of ingredients I felt like I was on the show. There were plenty of everyday store cupboard ingredients, enough to prepare a tasty spaghetti bolognese and plenty of other recipes. Mushrooms, courgettes, onions, garlic and aubergine made me think instantly of ratatouille.  Chopping up these vegetables and cooking them in tomato sauce is always nice with rice or as a side dish with meat. 

The addition of chicken and baked potatoes gave me other ideas. Baked potatoes with a chilli style sauce would work well. The mince and kidney beans would be perfect for this. In the end I made two different meals, spaghetti bolognese and a Mediterranean  style chicken.

Spaghetti Bolognese

Spaghetti bolognese

Traditional spaghetti bolognese is always a crowd pleaser and is really quick to make with Dolmio bolognese sauce. Just chop some mushrooms, onions and garlic and cook them in a pan until soft. Add the mince and brown it. Finally, add the Dolmio bolognese sauce and simmer for a few minutes until ready. Serve over spaghetti with a sprinkle of parmesan cheese. If your family is particularly hungry you can add a side salad as well.  Traditional spaghetti bolognese can take a while to make, this is a great time saver with all of the taste.

Spaghetti bolognese

  • Servings: 4-6
  • Difficulty: easy
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A quick and tasty spaghetti bolognese.

Ingredients

  • 1 onion
  • 2 cloves garlic
  • 6 mushrooms
  • 500g minced beef
  • 1 jar Dolmio bolognese sauce
  • 2 tsp dried mixed herbs
  • Spaghetti

Directions

  1. Peel and chop the onions and garlic
  2. Chop the mushrooms into small pieces
  3. Heat some oil in a pan and gently cook the onions, garlic and mushrooms until soft
  4. Add the minced beef to the pan and cook until brown
  5. While this is browning bring a pan of water to the boil and add the spaghetti
  6. Add the Dolmio bolognese sauce to the mince and simmer until the spaghetti is ready
  7. Drain the spaghetti and serve with the bolognese on top and a sprinkle of parmesan cheese.

Mediterranean  style chicken

Mediterranean style chicken.

This Mediterranean  style chicken is inspired by rataouille but adds a twist by including a spoonful of cream cheese into the tomato sauce to make a rich mellow taste. It is really easy to make, just chop up onions, garlic, red pepper, aubergines and courgettes and fry them gently in some oil. Add some chicken pieces and cook until brown. Finally stir in the Dolmio bolognese sauce and a tablespoon of cream cheese and simmer until the cheese melts. This is delicious served with rice or spaghetti and could even top a baked potato.

Mediterranean  style chicken

  • Servings: 4-6
  • Difficulty: easy
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A quick and tasty spaghetti bolognese.

Ingredients

  • 1 onion
  • 2 cloves garlic
  • 1 courgette
  • ½ aubergine
  • ½ red pepper
  • 4 chicken breasts
  • 1 jar Dolmio bolognese sauce
  • 1 tbsp cream cheese

Directions

  1. Peel and chop the onions and garlic
  2. Chop the red pepper, mushrooms and aubergine into small pieces
  3. Dice the chicken
  4. Heat some oil in a pan and gently cook the onions, garlic, red pepper, courgette and aubergine until soft
  5. Add the chicken to the pan and cook until brown
  6. Add the Dolmio bolognese sauce to the chicken with a spoonful of cream cheese
  7. Simmer until the cheese melts into the sauce

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Quick and easy midweek meals made using Dolmio bolognese sauce

What is your favourite mid-week quick meal to make? Let me know below.

This post is an entry for the #Dolmio #ThankGoodness Challenge, sponsored by Dolmio www.dolmio.co.uk/thankgoodness www.dolmio.co.uk/thankgoodness.”

 
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