Cheap Eating: Mashed Potato Pancakes, Banana Bread, 1-2-3-4 Cake, Poor Man's Cake, Poor Man's Pudding

Banana Bread

Just got a letter from Statistics Canada asking how we were doing.
Well, wasn’t that sweet of them?

Statistics Canada, formed in 1971, is the Government of Canada agency which produces statistics to help understand Canada, its population, resources, economy, society, and culture.

Basically they’d like to know how the Covid-19 pandemic has affected our financial well-being, and they want us to take part in a survey.
They said this survey can make a difference.
I find that hard to believe but, well, surveys keep the folks in Stats Can employed.

They have quite a few questions…
Are families able to save for retirement and for their children’s education?
Are pension savings adequate as more Canadians move toward retirement?
What financial challenges face those just entering the workforce?

Paul and I are in our early 70s.
Years ago we did what we could to save for our retirement.
Our middle-aged son entered the workforce about 20 years ago.
Frankly I don’t know what we can tell them that'll help, but we’ll do our best.


There have been quite a few news stories about the rising food and gas prices.
This is a food blog and my best hint is to use every bit of the food you buy.
it is hard to know exactly how much to prepare for a meal, or how much fresh fruit to buy.
But the leftovers and over ripe fruit can easily be recycled into something tasty.


Hints:

About the Mashed Potato Pancakes…
This recipe works best with dryish mashed potatoes. If your leftovers are creamy, add more flour for them to hold a patty shape. Do not stir in instant mashed potatoes.

You could also leftover mashed potatoes to make gnocchi:

Anna Sultana’s Gnocchi with Sausage & Tomatoes or with Peas & Pancetta; Homemade Gnocchi
https://imturning60help.blogspot.com/2022/11/anna-sultanas-gnocchi-with-sausage.html

Carmela Soprano's Gnocchi
https://imturning60help.blogspot.com/2014/01/carmela-sopranos-gnocchi.html

Don’t have leftover mashed potatoes? Make some… NOW.
Peel and quarter
2 pounds or about 7 medium russet potatoes
Fill a large pot with water.
Add
1 Tablespoon salt
the prepared potatoes
Cook until the potatoes are easily pierced with a fork.
Drain well and mash in
4 Tablespoons butter
Let cool to room temperature and mash.
Mashed potatoes can be made up to 3 days in advance for the patties.


About the Banana Bread…
Over the years I’ve posted quite a few banana bread, cake, and dessert recipes.
Just type ‘banana’ in the search bar under my intro, click search and enjoy.


About the 1-2-3-4 Cake…
Sift the flour first and then measure 3 Cups.
This cake is usually baked in three 9 inch round cake pans for 20 minutes.
You can also bake the batter in a bundt pan for 40 minutes.
Use any kind of frosting on this basic cake.


About the Poor Man's Cake…
This classic cake recipe was created during the Depression Era in the 1930s.
You could add nuts, such as walnuts, to the batter.

Adjust the confectioners sugar depending on how stiff you'd like the icing to be.
The cake is also fine without frosting, or with just a sprinkling of confectioners sugar.

                        Mashed Potato Patties

Place in a large mixing bowl
4 Cups mashed potatoes
2 Cups (8 ounces) shredded Mozzarella cheese
1 large egg
1/4 to 1/2 Cup flour
2 1/2 Tablespoons chopped chives or dill
Use a large spoon or potato masher to mash the mixture together.

Form a heaping tablespoonful of potato mixture into a round, 1/3 inch thick patty.
If the potatoes are too moist to hold a shape, add flour a Tablespoon at a time.
Dredge both sides of the patty in
1/2 Cup plain bread crumbs
Set patty aside and repeat with remaining mashed potatoes.

Place in a large non-stick pan
2 Tablespoons light olive oil or canola oil
Heat over medium heat and, once oil is hot, add patties in a single layer.
Fry 3 to 4 minutes per side, or until golden brown, remove then set aside.
Repeat with remaining patties, adding more oil if needed.
Serve hot with sour cream or apple sauce.


                        Banana Bread

2 loaves

Grease well 2 9x5x3 inch loaf pans

Sift together in a medium bowl
3 1/2 Cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Place in a large bowl
5 ounces oil
Stir in 1/4 Cup at a time
1 1/2 Cups sugar
Continue beating until light and fluffy.
Add
4 eggs
Beat well.

Preheat oven to 350º F
Making 3 dry and 2 wet additions, add the flour mixture alternately with
2 Cups mashed, fully ripe bananas
Mix after each addition only enough to moisten the dry ingredients.
Turn into prepared pans.
Bake for 70 minutes or until it tests done in the middle.


                        1-2-3-4 Cake

Grease a 9x13 baking pan

Sift into a medium bowl
3 Cups pre-sifted flour
1 teaspoon salt
1 Tablespoon baking powder

Place in a large mixer bowl
1 Cup butter
2 Cups white sugar
Cream until fluffy.
Add one at a time, beating after each addition
4 large eggs
Stir in
1 teaspoon vanilla
1/2 teaspoon almond extract

Preheat oven to 350º F

Making 3 dry and 2 liquid additions, add
the sifted flour mixture
1 Cup milk
Just stir enough to lightly blend.
Spread the mixture in the prepared pan.
Bake 35 to 40 minutes until brown on top and tests done in the middle.
Let cool before frosting.

Easy Chocolate Frosting

Sift together into a medium bowl
3 Cups confectioners sugar 
1/2 Cup cocoa

Place in a clean large mixer bowl
1/2 Cup butter, softened
1/4 Cup plus 2 Tablespoons milk, more or less
1 teaspoon vanilla
Beat to blend well.
Gradually add the confectioners sugar / cocoa mixture
Mix all ingredients with mixer until smooth.
Spread on cooled cake.


                        Poor Man's Cake

Grease a 9x13 baking pan

Place in a large pot
2 Cups brown sugar
1 teaspoon salt
2 Tablespoons oil
15 ounces raisins
1 teaspoon cinnamon
1 teaspoon cloves
2 Cups hot water
Stirring, bring to a boil, then remove from heat and let cool to room temperature.

Preheat oven to 350º F

Combine in a cup
1 teaspoon baking soda
2 teaspoons hot water

Stir into the spiced sugar mixture
the dissolved baking soda
3 Cups flour
Stir well to form a batter and pour into prepared pan.
Bake for 30 minutes or until a toothpick inserted into the centre comes out clean.
Cool in the pan. Frost, if you wish.

Cream Cheese Frosting

Place in a medium mixer bowl
6 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon grated orange zest (optional)
Beat until smooth.
Gradually beat in
2 to 2 1/4 Cups sifted confectioners sugar
Beat until smooth.
Frost cake and top with chopped walnuts (optional)


                        Poor Man's Pudding

Makes 6 servings

Grease a 9x13 baking pan

Place in a medium pot
3 Tablespoons butter
Melt over medium heat.
Stir in
1 1/2 Cups brown sugar
1 1/2 Cups water
1/2 teaspoon vanilla extract
Stir over medium heat until well blended, then bring to a boil to make a syrup.
Remove from heat and set aside.

Sift together in small bowl
1 1/2 Cups flour
2 teaspoons baking powder
pinch of salt

Preheat oven to 350º F

Place in a medium bowl
3 Tablespoons butter, softened
3/4 cup sugar
Cream together.
Stir into the creamed butter
the flour mixture
Add
3/4 Cup milk

Pour syrup into the prepared pan.
Drop the dough by spoonfuls over the syrup.
Bake for 30 minutes.
Can be served with berries or chopped fruit and topped with whipped cream.

Anna Sultana’s Creamy Baked Ziti / Full Blue Moon for Easter

The weather has been a bit strange, what with the snow storms to the east of us and the tornadoes to the south of us.

I’m praying everyone stays safe and well while Mother Nature makes up her mind.

The thing is, crazy weather notwithstanding, we’ll be celebrating Easter next weekend, and that means making a holiday feast.

By now you know Ma’s favourite holiday trick: ALWAYS serve a nice hefty, filling pasta dish as a first course. That way there’ll be a large amount of the main course's roast left over for a meal or two during the following week.

Ma had her priorities: Nobody should away from the table feeling hungry, but the wallet should get a much deserved break.

Ma didn't work at Lily Tulip because she thought it was a fun thing to do.

And, if you're serving something with bones, don’t forget to make a pot of soup.

The crazy weather isn’t through with us just yet.

Happy Easter!

Looking for other pasta recipes to start your holiday dinner? Here are a few old favourites:

Anna Sultana's Timpana - Pasta Casserole, Maltese Style

Anna Sultana's Imqarrun il-forn - Baked Macaroni, Maltese Style

Anna Sultana’s Baked Macaroni and Sausage, Maltese Style

Anna Sultana’s Rigatoni Pizzaiola (Rigatoni, Pizzamaker's Style)

Anna Sultana's Timbale - Pasta Casserole, Maltese Style

Anna Sultana's Timballo with Pastry - Pasta Casserole, Maltese Style

Anna Sultana’s Meatless Penne alla Vodka

Anna Sultana’s Baked Penne with Cauliflower

And let's not forget Carmela's recipes...

Carmela Soprano's Ziti al Forno / Baked Ziti with Tiny Meatballs

Carmela Soprano's Baked Ziti In Bianco and Bechamel Sauce

Carmela Soprano's Vegetarian Baked Ziti

Carmela Soprano's Penne alla Vodka / Penne in Cream Sauce

Carmela Soprano's Rigatoni with Sweet Sausage and Tomato Sauce

Carmela Soprano's Pasta all' Amatriciana (Bucatini Amatrice - Style)

Hints:

This recipe also works with penne, mostaccioli or rigatoni.

The sauce amount is up to you. 

Some prefer a dryer baked dish, while others like something verging on a soup.

If you don’t have, or don’t like, sour cream or cream cheese you can leave them out and use 1 to 2 Cups of heavy cream or ricotta.

This casserole can be prepared ahead of time. 

Refrigerate up to 8 hours. When ready to serve, bake, uncovered, in 375º F oven for 30 to 35 minutes, or until it is heated through.

If you want to make a non meat-free meal of this dish you can add 1 pound cooked ground chicken, turkey or beef (or a beef / pork mixture), or sausage meat - or a mixture of any of the above - to the sauce before combining it with the pasta.

Have leftover cooked meatballs? They can be placed on top of the pasta before baking.

Serve with a salad and crusty Italian or sourdough bread for a full meal.

Want veggies in the casserole? 

Mushrooms, chopped spinach, onions or zucchini, or eggplant slices could be added.

The leftover Marinara Sauce can be refrigerated, covered, for another meal.

                        Creamy Baked Ziti 

8 servings

                        

Marinara Sauce 

in a heavy-bottomed pot combine

2  28 ounce cans crushed tomatoes

1  6 ounce can tomato paste

6 bay leaves

6 whole garlic cloves, peeled 

1 Tablespoon dried oregano

1/4 Cup extra virgin olive oil

pinch of salt (to taste)

1 Cup cold water

Over medium heat bring the sauce to a boil. 

Reduce heat, and simmer for at least 2 hours.

Stir occasionally, and add water, as necessary.

Remove bay leaves and garlic before serving.

Ziti

Grease a 9 x 13 inch baking pan

In a large pot bring to boil

4 quarts water

Add

4 Cups ziti

Cook, stirring frequently, until the pasta is al dente.

Drain. Set aside the pasta and use the same large pot to continue.

Place in large pot

4 to 5 Cups Marinara Sauce

4 ounces cream cheese, cubed 

Cook on medium heat for 5 minutes, stirring frequently until the cream cheese has melted and the mixture is blended. 

Return pasta to the pot and mix well. 

Heat oven to 375º F

Place half of the pasta mixture in the prepared pan.

Spread over the top of the pasta layer

1/2 to 3/4 Cup sour cream

Sprinkle over the sour cream

1 Cup shredded mozzarella cheese 

spread the remaining pasta mixture over the cheese.

Top with

1 Cup shredded mozzarella cheese
1/3 Cup grated Parmesan cheese 

Bake 20 minutes or until heated through. 

About the sky, thanks to the folks at The Farmers' Almanac…

March 28 - The planets Venus and Uranus are in close conjunction, the second-closest of all of 2018 (the conjunction of Mars with Neptune on December 7, 2018, will be closer). Venus passes only 4 minutes of arc (0.066-degree) south of Uranus - that’s equal in apparent dimensions to almost twenty-three Venus disk diameters. Least separation between the two planets will take place at 8:47 p.m. Eastern Daylight Time. For western time zones the Sun will still be up, but the two planets will still be nearly as close when darkness arrives.  The only drawback is that you’ll have to wait until the background twilight sky has sufficiently darkened for you to sight Uranus. Wait until about an hour after sundown, but be aware that by that time the planet duo will be very low – only about 6 degrees above the western horizon.

March 31 - A full Blue Moon at 8:37 a.m. A “Blue Moon” occurs when there are two full Moons within a calendar month. 

The term is also has another definition - it’s also used when there are four moons in a season; the third of these is referred to as a “Blue Moon.”  

Anna Sultana’s Manicotti with Vegetable Cheese Filling and the Harvest Moon

Well, here we are… October.

There’s a nip in the air, and bright colours on the trees.

And, if you live in Canada, next week is Thanksgiving.

I know, after a certain age, it doesn’t feel like a whole year has passed since we celebrated last Thanksgiving.

Or a whole year passing for any holiday, for that matter.

Be that as it may, a year has passed, and it’s time to prepare another big family dinner.

One of the tricks Ma used to make the main dish go further when the family gathered was to serve a pasta course first.

Ma always had homemade stuffed shells in the freezer to add a bit of heft to her regular meals.

If it was a holiday meal, she would also make a pan of lasagna or manicotti.

Ma believed that if we filled up on something like manicotti, there’d be more turkey left over for another dinner or, at the very least, for sandwiches.

Hints:

New at stuffing tubes?  

It’s easier to cram a bit in from each end.

You can either use a spoon, or place the filling in a plastic bag.  

Using scissors, cut a corner from the bottom of the bag. 

Fill by squeezing the filling mixture into both ends of each tube.

You can also prepare stuffed manicotti in advance and freeze.

If you're in a cooking frenzy, make extra for another dinner.

For frozen stuffed manicotti, an hour in a 350º oven usually did the trick.

                        Manicotti with Vegetable Cheese Filling

Have on hand 

3 Cups tomato sauce

In a large pot place

4 quarts water

Over high heat bring the water to a boil.

Add 

salt to taste

Add

225 grams manicotti tubes (14 tubes)

Cook, stirring occasionally, until the pasta is al dente.

Drain the tubes and rinse with cold water.

For Filling

Finely chop

1 red pepper

1 yellow pepper

5 green onions

Place in a large skillet 

1 Tablespoon olive oil

Heat over medium heat.

Add the chopped peppers and onions and continue to cook over medium heat 

for 5 minutes, until the vegetables are tender.

Cool for 5 minutes.

While the vegetables are cooking, place in a large bowl 

2 Cups ricotta

1 Cup mozzarella, chopped or shredded

1/2 Cup grated Parmesan cheese

2 large eggs

Combine.

Stir in the fried peppers and onions. 

Place a thin layer of tomato sauce in the bottom of a 13 x 9 x 2 inch baking pan.

Carefully stuff the manicotti tubes and place them in the baking pan.

Preheat oven 350º F

Spoon the remaining sauce over the tubes.

Sprinkle with

4 ounces mozzarella, shredded 

1/2 Cup grated Romano or Parmesan cheese (optional)

Cover and bake 45 to 50 minutes, until the manicotti is heated through.

Serve hot with available (optional)

grated Romano or Parmesan cheese  

hot tomato sauce 

Ma’s Green Bean Salad is a good side dish with the manicotti.

It’s also a good idea to serve some crusty bread on the side to sop up the sauce...

…and to stretch out that first course.

Enjoyed making manicotti? Try these recipes:

Anna Sultana’s Manicotti with Sausage Filling

Anna Sultana’s Manicotti with Cheese Filling

Carmela Soprano's Manicotti with Ricotta Filling / Filling for Large Shells

About the sky this week, thanks to the folks at The Farmers' Almanac…

October 5 - At 2:40 p.m. EDT, the Moon officially turns full. And because this full Moon is the one that occurs nearest to the autumnal equinox (which was September 22) it is christened the Harvest Moon.

Usually the title of Harvest Moon goes to the September full Moon. But from 1970 to 2050 the Harvest Moon falls in October no fewer than 18 times. And 2017 is one of those years.

While the average occurrence of an October Harvest Moon is once about every three years, sometimes as much as eight years can pass between such cases (examples: 1990 to 1998; 2028 to 2036). On alternate years, the October Moon is traditionally known as the full Hunter’s Moon.

October 7 & 8 - The annual Draconid meteor shower, also sometimes called the Giacobinids, will peak. Usually a moderate meteor shower originating near the constellation Draco, the Draconid meteors are created by dust left behind by the periodic comet Giacobini—Zinner. This shower is best viewed in the evening hours. Watch for the Draconid meteors first thing at nightfall – or before the bright Moon rises.

Anna Sultana's Spinach and Ricotta Stuffed Shells with Tomato Sauce, Maltese Style

Hurrah! We’ve made it through January!

On to February and Groundhog Day.

If the groundhog sees its shadow on February 2 it will return to its burrow, and there will be six more weeks of winter. 

If it does not see its shadow, then there will be an early Spring.

Whatever happens on Tuesday, there should be something on the table for dinner.

And even if we’re in for an early Spring, we're just entering February.

A good, hot, stick to the ribs pasta casserole would be enjoyed by the family.

February in Winnipeg is too soon for only a salad.

Hints:

About the mozzarella cheese - you can use either regular or low fat.

You can also use fresh spinach instead of frozen.

Or, if you don’t have it in the house, you can leave the spinach out.

I know… some people don’t think it’s a real dinner if there isn’t meat in it.

You can also use cooked ground chicken or lean ground beef instead of the ricotta.

The stuffing works equally well with manicotti tubes and lasagne noodles.

Just spread the filling on the lasagne noodles, roll them up and place them in the pan. 

The prepared shells in the casserole can also be refrigerated, covered, up to 24 hours. 

Sometimes, when Ma was watching a rerun on TV, she'd make stuffed shells.

She would then place them on cookie pans and put them in the freezer.  

When they were frozen, she'd place them in a plastic bag, seal tightly and freeze.

She could then take as many unthawed stuffed shells as she needed for a quick meal.

She'd place them in a layer of sauce in a casserole, cover them with sauce and bake.

For frozen stuffed shells, an hour in a 350º oven usually did the trick.

An extra sprinkling of shredded mozzarella cheese before baking is also good.

Here are two more stuffed shells recipes:

Anna Sultana’s Meat Stuffed Giant Shells, Maltese Style

Anna Sultana's Ricotta Stuffed Shells, Maltese Style 

You’ll also need Tomato Sauce for this recipe. 

This is a favourite of Ma’s and makes about 4 - 5 cups.

You can make the sauce a few days before stuffing the shells.

Heat in a large heavy pot over medium heat

 2 Tablespoons olive oil

Add

 1 medium onion, minced

 1 garlic clove, minced

Fry a few minutes until golden.

Stir in

 1 small can tomato paste (optional)

 1 Cup water

 1 bay leaf

 1/2 teaspoon dried oregano

 1/2 teaspoon pepper

 1/2 teaspoon salt

 1 Tablespoon sugar

 1 28 to 35 ounce can diced Italian tomatoes, undrained

Simmer uncovered, stirring occasionally, for 1 hour. 

If the sauce becomes too thick, add a little more water.

                        Spinach and Ricotta Stuffed Shells

For the Stuffing

In a bowl combine

500 grams ricotta (about 1 pound)
300 g frozen chopped spinach, thawed, well drained (about 1/2 pound)

1/2 Cup shredded mozzarella cheese

1/4 to 1/2 Cup grated Romano or Parmesan cheese

1/2 teaspoon oregano or basil

1/2 teaspoon pepper

For the Pasta

In a large pot place

4 quarts water

Over high heat bring the water to a boil.

Add 

salt to taste

Add

340 grams (about 20) jumbo shells

Cook, stirring occasionally, until the pasta is cooked but slightly chewy.

Drain the shells and rinse with cold water.

Stuff the shells.

If freezing see above.

If the shells are for tonight's dinner, preheat oven 400 º F

Place a layer of tomato sauce in the bottom of a casserole or a 9 x 13 inch pan.

Place the stuffed shells in the casserole.

Add some sauce over the shells.

Bake, covered, 30 minutes.

Top with

1/2 Cup shredded mozzarella cheese

Bake, uncovered, 10 minutes.

Serve with 

grated Romano or Parmesan cheese

Serve with a salad or a cooked vegetable.

It wouldn’t hurt to have some crusty bread on hand to sop up the sauce.

Anna Sultana's Timballo with Pastry - Pasta Casserole, Maltese Style

I posted Ma’s Timpana recipe two years ago.

If you’re avoiding carbs, don’t go there.

Timpana is a pie filled with pasta, not fruit.

Timpana is a salute to carbs.

And so good!!

A few months ago I posted Ma’s recipe for Timballo.

If you’re trying to cut back on the carbs, this is a good choice.

It has pasta, but instead of pastry, the pasta is covered with eggplant.

As with most Maltese recipes, there are Timballo variations.

One variation is a mix of Timpana and Timballo. 

Really… Timpana with eggplant.

How perfect is that?

Hints:

Usually Ma used ziti.

Sometimes penne.

In a pinch, elbow.

You want something that can be filled by the sauce. 

Spaghetti would just lay there.

Not a good thing.

In a rush?

Roll out

2 400 g packages of flaky or puff pastry

Line the bottom and sides of a baking dish with 2/3 of the pastry.

Pour in the macaroni sauce mixture.

Cover the top with the remaining pastry and decorate with trimmings.

Add the egg wash for a nice gloss.

If you don’t have veal, a mixture of the pork and beef will be fine.

Or you can use either alone.

                        Timbale

Serves 6 to 8

For the pastry:

In a large mixer bowl place

3 3/4 Cups flour

1/4 teaspoon salt

3/4 Cup + 3 Tablespoons cold butter, cut into cubes 

Beat until crumbly.

Add 

2 eggs

Mix well.

Add 

1/4 Cup milk, about - enough to make a firm ball of dough.

Let the dough rest.

For the filling:

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound macaroni

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta, run it under cold water, drain again and set aside.

Wash and trim the ends from

2 medium eggplants (about 1 pound)

Slice them lengthwise, about 1/4 inch thick.

Place the slices in a colander or on a large cookie sheet.

Sprinkle them with 

salt

Let drain for 30 minutes to remove bitterness.

Preheat the oven to 350º F

Rinse the eggplant slices and pat dry.

Place them on the cookie sheets.

Lightly coat the slices with extra virgin olive oil.

Bake them for 10 minutes at 350º F  

Set them aside.

While the eggplant is baking, slice

1 pound mozzarella

Set aside.

For the sauce:

In a dutch oven pour

3 Tablespoons extra virgin olive oil

Add

5 cloves garlic, chopped finely

Stirring constantly, fry until the garlic is lightly browned.

Add

1 1/2 pounds ground meat (a mixture of beef, pork and veal)

Fry until lightly browned.

Remove excess fat.

Add

1/2 Cup white wine

2 bay leaves

1 teaspoon salt

1 teaspoon red pepper flakes

2 Tablespoons fresh parsley (1 Tablespoon dry)

2 Cups peas

1 28 ounce can tomatoes, chopped

Cover and let the sauce simmer for 10 minutes.

Remove the bay leaves.

Stir the pasta into the meat sauce.

For the assembly:

Grease and flour a 9 inch springform pan

Roll out 2/3 of the pastry into a circle about 1/4 inch thick.

Line the bottom and the sides of the pan with the pastry.

Trim and remove any dough hanging over the sides.

Line the sides of the pan with most of the eggplant slices, allowing them to hang over the sides. 

Cover the bottom of the pan with eggplant slices.

Add a layer each of

mozzarella

pasta

eggplant 

mozzarella

pasta 

mozzarella

Flip over the filling the eggplant that is hanging from the sides of the pan.

Roll out the remaining pastry into a circle about 1/4 inch thick.

Place the circle of dough over the pan to cover the Timballo. 

Trim and remove any excess dough.

Using either your fingers or a fork, seal the side and top dough edges together.

Decorate the top of the Timballo with the dough trimmings.

Pre-heat the oven to 350º F

In a cup beat

1 egg

Brush the beaten egg over the top crust.

Bake for 1 to 1 1/4 hours, until nicely browned.

Allow to cool 15 minutes.

Timbale is best served hot.

But it is also delicious cold and is great for picnics.

Want to avoid the pastry?

Ma’s Imqarrun il-forn (Baked Macaroni, Maltese Style) is also delicious.

Anna Sultana's Timbale - Pasta Casserole, Maltese Style

No doubt about it, winter is coming.

It’s getting cold.

To stay warm we have to burn calories.

Try to exist on salads and you’ll freeze to death.

Nope, carbohydrates are what we need now.

Ah….. carbohydrates!

Back in February, 2010, I compared Carmela's Baked Ziti to Ma's Timpana.

In those days my posts weren't very heavy on actual instructions.

I would write lines like 

Maltese cooking is heavy on simple carbs. Maltese go beyond simple into downright retarded. A pan filled with macaroni is not enough starch. Oh, no. What makes a Timpana unique is it is baked like an apple pie.

If you want to make Ma’s Timpana, here’s the recipe.

A recipe that’s similar to Timpana is Timbale.

It has the same amount of starch, but more vegetables.

And it is perfect for when eggplants are on sale.

Hints:

About the macaroni…

Usually Ma used ziti.

Sometimes penne.

In a pinch, elbow.

You want something that can be filled by the sauce. 

Spaghetti would just lay there.

Not a good thing.

When laying the eggplant in the bundt pan start from the centre of the pan so that a part of the slice will hang outside the pan. 

                        Timbale

Serves 5 - 6

Wash and trim the ends from

2 medium eggplants (about 1 pound)

Slice them lengthwise, about 1/4 inch thick.

Place the slices in a colander or on a large cookie sheet.

Sprinkle them with 

salt

Let drain for 30 minutes to remove bitterness.

Rinse the eggplants and pat dry.

Preheat the oven to 350º

Lightly coat the slices with

Extra Virgin olive oil

Place them on the cookie sheets.

Bake them for 10 minutes at 350º.  

Set them aside.

While the eggplant is baking, cube

1/2 pound mortadella

1 pound mozzarella

Set aside.

In a dutch oven pour

2 Tablespoons olive oil

Add

1 onion, chopped

Fry until translucent.

Add

1/2 pound ground beef

1/2 pound ground pork

Fry until lightly browned.

Remove excess fat.

Add

1/2 pound peas

1 28 ounce can crushed tomatoes

1 teaspoon basil

1/2 teaspoon salt, more or less

Cover and let the sauce simmer for 20 minutes.

While the sauce is simmering, in a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound macaroni, about

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta, run it under cold water, drain again and return it to the pot.

Stir in a few spoonfuls of the sauce.

Line a 10" x 5" bundt pan with all of the eggplant slices.

Add half of the pasta followed by half of the meat sauce.

Sprinkle with half of the cubed mortadella and mozzarella.

1/4 Cup Parmesan cheese, grated  

Add the remaining half of the pasta followed by the meat sauce.

Sprinkle with the remaining cubed mortadella and mozzarella.

1/4 Cup Parmesan cheese, grated 

Flip the part of the eggplant slices that is hanging over the rim of the pan over the pasta / cheese mixture.

Preheat oven to 375º           

Bake for 45 minutes.

Allow to cool 15 minutes.

Invert over serving platter.

Timbale is best served hot.

But it is also delicious cold and is great for picnics.