It’s been quite a while my last post, and I thought it was about time I started blogging again. I don’t think I could have chosen a better time than to post a new recipe!
2 chicken breasts
1 smoked pork sausage
1 courgette (for those who live in the USA, you would call this a zucchini)
1 small(ish) unsweetened double cream (Elmlea is perfect. Again, if you’re in the US, you may call this heavy, or whipping cream)
A couple of handfuls of cheese – I used 1 handful of white Cheddar, and 1 handful of red Cheddar
1 small pot of garlic paste, or if unavailable, 2 garlic cloves – crushed / chopped… Whatever your preference
A good shaking of smoked paprika
Pasta – I used five handfuls of fusilli
Tablespoon of olive oil – for frying
- Dice your chicken breasts, slice your sausage, and ‘stick’ your courgette.
- Add your pasta to a pan, and cover with water. Put on the heat, on the hob.
- Warm your wok / frying pan up, and add the oil just as the pan begins to smoke.
- Add the chicken, and fry until fully cooked, stirring occasionally.
- When the chicken has cooked, add a decent shaking of your smoked paprika, and add your garlic paste / cloves.
- Stir thoroughly, and allow the paprika & garlic to be absorbed just a little.
- Add the sliced smoked sausage and sticked courgette, and allow to fry – stirring occasionally – until the courgette has started to soften slightly.
- Pour in the cream, and stir thoroughly.
- Ignore the look of it now… It’s gone from “pretty” to a mess in less than 5 seconds.
- Add the cheese – about half a handful at a time – and use the ‘lift & stir’ technique. (If you don’t know what this is, it’s simple. Push your wooden spoon / spatula under the mixture, then lift – as if you’re folding the mixture – then stir around, until all the cheese has melted.)
- Turn down the heat completely, and sort out your pasta… I usually drain off the pasta, pour boiling water over it, then redrain. Add a small amount of butter (small – ha ha!!) and stir until the butter has melted.
- Turn off the heat to the cheese sauce & meat mix, and add the pasta directly to the pan.
- Give it a good stir, then turn out in to a fancy (if you have one) serving dish.
- Help yourself, and enjoy 🙂 I served this with a couple of garlic baguettes, straight from the oven. Yummy.
Ooo, you’re in for a treat today, stalkers. Today I’m making a ‘Toad in the Hole’ from scratch… No cheating here! I have even made the batter from scratch today 🙂
If you’re curious as to what a “Toad in the Hole” is, simply keep scrolling… Or, you can always Google for pictures. No, it’s not an actual frog in a hole… It’s pork sausages baked inside a Yorkshire pudding. And it’s so easy and cheap to make… It’s also a family favourite.
8 pork link sausages
Oil (vegetable, olive, sunflower… The choice is yours)
100g plain flour
150ml milk (full fat / whole milk is best)
- Preheat your oven to 220C (200C for fan assisted).
- If required, separate your sausages, and line in the base of an oven proof dish, ensuring enough of a gap in between each sausage.
- Drizzle about a tablespoon of oil over the sausages.
- Place in to the oven for about 20 minutes or so, until the sausages have started to brown.
- Now it’s time to make the batter! Sieve the flour in to a mixing bowl, and make a ‘well’ in the middle.
- Crack the egg in to the well, and mix lightly.
- Add the milk and water slowly to the flour mixture, stirring constantly. I put the water and milk in to a jug, and poured in to the flour mix whilst using an electric whisk. The mixture should be of a creamy texture when it’s all combined.
- When the sausages are cooked, quickly pour the flour mixture over the top of the sausages, and return to the oven for a further 30-40 minutes.
- The batter mix should be a lovely golden brown colour when done.
- Serve one its’ own or with a yummy gravy. Enjoy x
After contemplating our finances, and wondering what we can do to keep our outgoings down, I decided that the cheapest way we can all have our cake and eat it too (literally) would be to make our own treats.
Here’s a gorgeously light and fluffy cake, that takes about 40 minutes from start to finish, and I worked out that it cost about 45p to make.
100g soft brown sugar
200g butter or marg, softened
2 tablespoons solden syrup
200g self-raising flour
- Preheat your oven to 170C (150C for fan assisted).
- Grease your cake tin and line the bottom with a sheet of baking paper, or line your cupcake tray with paper cases.
- Cream together the butter and sugar.
- In a separate bowl, whisk together the eggs, golden syrup and a few drops of vanilla essence, then pour in to the butter-sugar mix.
- Using a large, metal spoon, fold in the flour, a small amount at a time. To ensure a fluffy cake, sprinkle the flour from a height.
- Pour the mix in to your cake tin / paper cases.
- OPTIONAL – Sprinkle a little more soft, brown sugar or coloured sprinkles on the top of the cake(s).
- Place in the preheated oven for approximately half an hour, or until a skewer (or sharp knife) comes out clean.
- Allow the cake to cool slightly in the tin (approximately 10 minutes) before turning out on to a cooling rack (don’t forget to remove the baking paper from the base).
Such a quick and easy recipe, and a major hit with the hubby and my Gning 🙂