I have been asked recently whether I’m a “pro” blogger, or just a hobbyist.
I can tell you, 100%, for those of you who don’t know me, that I am definitely NOT a pro blogger. This is a hobby for me at the moment. I very much have a full time, normal job and fit blogging and baking in around my every day life.
As I’m not a professional, I occasionally get a bit wrapped up or excited about what I’m baking or cooking and forget to take photos, so I apologise for the occasions I where I publish posts without any or many photos. I guess if I’ve made something REALLY yummy, I scoff it down quick. And it’s only after I’ve eaten it, I may think – Ooops! That would have been a great recipe to share!
This is a Nigel Slater recipe, taken by me and tweaked. I’ve had this dish… Oooh… About ten times now, and LOVE LOVE LOVE it. I had some friends over for dinner last week and this is what I made for them. It’s sometimes difficult as a veggie to cook for meat eaters, as you’re always feeling like you’re doing them out of what they would consider a “proper” meal.
This is no such dish. This is a caramelised onion-y, strong tasting mustardy dish of fabulousness. A grating of cheese and a hunk of fresh, crusty bread is all it needs to complete it.
Here it is – there are only “before” pictures of the ingredients I’m afraid – one of the times I unfortunately got a bit over-excited about tucking in!
Incidentally, I tweeted Nigel Slater that I’d made this and it was delicious, and he replied with a lovely tweet – what a nice bloke!
This will serve 3 greedy people or 4 normal. There were only 3 of us 😀
1 pack (6) Linda McCartney veggie sausages
3 tbsp olive oil
2 1/2 large onions
300g wholewheat spaghetti
150ml vegetable stock
2 tbsp chopped fresh parsley
1 tbsp whole grain mustard
— Slice the onions into thin rings, and chop the sausages into chunks, about 2cm wide each. Heat the oil, then add the onions and sausages and fry until the onions start to soften.
— At this point, bring a pan of water to the boil and put the pasta in to start cooking. I won’t tell you how to cook pasta; I’m sure you know and if you don’t then you can google it elsewhere!
— Keep going with the sausages and onions for a good 15-20 minutes. After this amount of time, the onions should be golden and starting to caramelise, sticking slightly to the bottom, and, dare I say it, burning a little. It’s fine, go with it. Add the stock, mustard and parsley and give it a stir, scraping up all the caramelised bits from the bottom of the pan.
— Add the cooked, drained pasta, mix everything in, and serve into bowls. Grate over some cheddar, parmesean, or whatever cheese you like (I know Parmesean isn’t vegetarian, so use whatever cheese you prefer!).