Recipe – Caramelised Onion, Mustard and Veggie Sausage Pasta






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 😀

 

Ingredients

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

 

Method

— 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!).

Enjoy!!

 

 

 






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That Was The Week That Was #14

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Apologies for this post coming a little later in the day than I would have liked! It’s been kind of a busy day today… And – EXCITING – I bought a new camera today! So hopefully you might see an improvement in my photos. Fellow bloggers – any advice?

I had my first ever radio appearance about Eat Sleep Bake Repeat this week which I loved! This week I’ll be appearing on BBC Radio Bristol and again need to take something baked in… I reckon these people just want free cake! I’m planning on doing a few dry runs tomorrow.

Hope you’ve had a fab week!

Cookie dough macaroons – recipe coming soon!

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Cheeky Sherlock

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Carrot cake cupcakes for my first radio appearance

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My Oreo Truffles – this recipe was posted back in December if you’d like to have a go

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Mini Choccie Doughnut Bites – you all loved these!

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Love this necklace from Oliver Bonas!

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Aaaaah

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Yoghurt covered raisins

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Brilliant Banana Bites – A Low Fat Treat!



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Firstly, what a great week it was for Eat Sleep Bake Repeat last week! We’ve been invited to visit not one, but TWO Bristol radio stations to talk about baking and the blog. I need to take some baked goods into each one – which are your favourite recipes?

We’ve also got some exciting competition news coming up soon which I will announce shortly, but needless to say, I’m struggling to keep it under wraps 😀

We’ve had a few naughty recipes of late, so I thought it was about time for a healthy one. These little bites of delight contain NO butter, NO flour, NO eggs and NO sugar. Totally saintly.

This came about because I’d been baking a lot of sickly sweet cakes and bakes, and I just fancied something a bit lighter to have with my after dinner cup of tea.

This is a great, throw together recipe which you can adapt to put in whatever you have in. You could add chocolate chips or peanut butter if you wanted them to be a bit sweeter. Either way, these will take you about 15 minutes from start to finish – pretty much instant gratification!

These are healthy healthy healthy. If you’re on a diet you can totally have these as a little treat – they contain very little fat and few calories, but are packed full of taste and yumminess (Is that a word? It is now). They would also make a great pre or post workout enery bite to keep you going.

So, here we go.

Ingredients

1 ripe banana

75g rolled oats

25g dessicated coconut

50g sultanas

1 tsp cinnamon

Method

— Preheat the oven to 180 degrees Celcius and line a baking tray with greaseproof paper. Standard.

— Mash your nana. I used my beautiful KitchenAid to do this, but you can easily do it by hand in a bowl with a fork. I just like to get all the use I can out of it! Chuck in the rest of your ingredients and stir until completely combined.

— Form into balls, about the size of a ping pong ball, place on the baking sheet and flatten slightly.

— Bake for around 12 minutes until they are just starting to turn brown, then take out and leave to cool.

And it is THAT EASY! There now, there’s no excuse to be naughty all the time.

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Homemade Roasted Butternut Squash Soup

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I’ve been baking a LOT lately and with all of the bowl-licking, cake-testing, recipe-trying-out, I’ve been feeling like I need to be a little healthier. You will no doubt be sensing a theme here throughout my blog; eat crap, get healthy, feel healthy, feel justified in eating crap, eat crap… And so on.

It really is a vicious circle. Oh well, that’s what running’s for I guess!

It’s so easy to fall off the wagon when you haven’t got something healthy and quick to eat. This soup recipe really is foolproof, and makes around 4 portions, which I tend to put into tupperwares and freeze for when I want them. You can cook it straight from frozen, just empty the frozen block into a saucepan and place over a very low heat, keeping an eye on it and stirring occasionally.

The beauty of this recipe as well is that you can make what you want of it – I just add in anything I’ve got lying around which might taste nice, for example parsnips, carrots, sweet potatoes and peppers. As long as the main ingredient is butternut squash…. Because then it wouldn’t be a butternut squash soup!

We like our soup quite spicy in our house, so if you’re not keen on heat, leave it out. You could always subsitute the spices with some herbs. I like to sprinkle over some dried thyme which is the perfect friend for squash.

There’s no excuse for canned soup after trying this recipe!

Ingredients

1 large butternut squash

1 large red onion

2 garlic cloves, left whole

Olive oil

1 tsp dried chilli flakes

1 tsp hot chilli powder

1/2 tsp paprika

1/2 tsp ground cumin

2 litres vegetable stock

Method

— Preheat the oven to 200 degrees Celcius. Peel and deseed the squash and cut into 2-3cm cubes. You don’t need to be precious about the sizes, you’ll be blitzing them up later anyway. Cut the onion in half then each half into three. Add the squash, onion and garlic to a roasting tin and spread out in one layer.

— Drizzle a little oil over the vegetables and sprinkle the spices on top. Give it all a good mix so everything is covered in the spices, then roast in the oven for around 40 minutes. Check after 20 minutes and remove from the oven when the squash is soft.

— Transfer all of the roasted vegetables to a large saucepan and add one litre of the stock. Using a hand blender (the kind you use to make baby food or purée), blitz the vegetables and stock together. Keep adding more stock until the soup has reached the correct consistency for you – I find I usually use around 1.5 litres of stock, but that may be too thick for some people.

— Heat the soup in the saucepan until it’s about to boil, then pour into bowls and serve with some crusty, buttered bread.

The perfect, healthy meal for this god-awful weather!

 

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That Was The Week That Was #11

Happy Sunday people! I hope you’ve had a good week and an even better weekend!

It’s been a week since we picked up our new addition, Sherlock. He’s cute as a button but has a serious attitude. Lola wasn’t sure at all initially about losing her place as our only child but we seem to have turned a corner today and she’s been playing very nicely with him. They’re currently snoozing happily next to me on the sofa as I write this post. I had forgotten how hard having a puppy is though – we’ve constantly got our eye on him… Silence is NOT golden when you have a 9 week old – earlier I found him raiding his food bag!

This week we’ve finally started moving forward on our wedding plans and have bought our bridesmaid dresses – hooray!

I also was lucky enough to be asked to judge a baking competition at a local school. Free cake? Yes please!

The recipes featured below will be coming up very soon.

Have a great week!

Bullies like to hold hands

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A selection of cakes from the Bake Off competition – the Nutella cupcakes were divine!

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Healthy no-fat banana energy bites

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Smushy face Sherlock

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Healthy Roasted Butternut Squash Soup – so easy and quick

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… Not so healthy Mini Egg Brownies – you can’t see the mini eggs but they’re in there I promise!

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Healthy Homemade Granola

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Hi readers! How’s your week going? Mine’s been busy busy busy so far and shows no signs of slowing down! After a full on weekend, I returned to a jam packed schedule at work. We’re also looking into getting another puppy (eek!) so have been doing lots of research! How exciting!

I got home late from work tonight but was desperate to make myself some nice food for dinner. My Dad got me a pasta attachment for my KitchenAid for Christmas so I treated myself to some homemade fettuccine with pesto – I’ll post the recipe soon. It tasted good but I definitely need more practice in rolling it out thinner!

I have been wanting to make some granola for a while now so threw some bits and pieces together and popped it in the oven while my pasta dough was resting.

This granola is super healthy and you really can make it however you want to. I used what I had in the cupboards and it turned out delicious. Next time I might try adding some desiccated coconut and maybe some pecans…

But for now here’s the recipe I used. It will make enough for around ten portions, and will keep for weeks in an airtight container. I love that I know exactly what’s gone into this.

Ingredients

450g rolled oats (not instant)
55g hazelnuts, chopped
30g chopped mixed nuts
25g flaked almonds
50g pumpkin seeds
50g golden linseeds
50g sunflower seeds
100ml honey
125ml sunflower oil

Method

— Preheat the oven to 180 degrees Celsius. Add to a large bowl all of the dry ingredients. Measure out the oil into a measuring jug, and pour in.

— Next, measure the honey into the same jug. The oily layer will stop the honey from sticking to the jug. Pour into the bowl as well and mix everything together until all of the dry ingredients are coated in the honey and oil. Pour onto a non-stick baking tray. There is quite a lot of granola so I found it easier to use two baking trays; you don’t want it too deep otherwise the granola will go soggy and won’t crisp up.

— Bake in the oven for 10 minutes, then remove and stir with a spoon. Flatten the mixture out again then return to the oven for another 10 minutes.

— Check that the granola is done – it should be golden brown and crunchy. Remove from the oven and allow it to cool fully, then transfer to an airtight container.

Simple, no?

I love my granola with yoghurt and a few sultanas. Mike likes his with fresh raspberries and milk.

How do you like yours?

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