ALL · dinners · Healthy Eating Ideas · pasta

Spicy Italian Sausage Agnolotti with a Creamy White Wine Sauce

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OMG!…..I got my pasta maker a wee while ago and have been dying to try these.

Originally from Piedmont Italy, agnolotti are said to have been conceived at some point in the 14th century. The dish was so revered that it was named after the chef who created it.

Easier to make than its fiddly relatives ravioli and tortellini, agnolotti are small parcels made by piping dots of filling and folding and pinching it to seal. Normally around 3cm in size, miniature versions are also popular and are known as ‘Agnolotti del plin’, meaning ‘pinched’.

 

Makes 2-4 portions

To make the Pasta

275g ‘OO’ Pasta Flour

3 eggs

Salt

 

  1. Sift Flour and make into a ring on your worktop or put into a bowl of a mixer and make a well in the middle. Whisk the eggs and pour into the middle, add salt. Gently mix the flour and eggs together until you get a dough, knead for a few minutes until smooth.
  2. Wrap in cling film and refrigerate for at least 1 hour.

     

To make the Sausage mixture

1 packet of Italian Sausages or any of your preference. I found these in my local supermarket and they are super tasty.                                                                           20181003_113657

1 Leek – sliced

 

  1. Heat a little oil in a non stick pan.
  2. Break up the sausages and lightly fry until browned, remove to the side.
  3. Add a little butter to the pan and fry the leeks until slightly browned.
  4. Add both the sausage and leek to a processor and blitz until small pieces.              20181003_113913

 

To assemble to Agnolotti

  1. Remove pasta from fridge and cut into 4 pieces.
  2. Flatten each pasta piece with you hand and feed through a pasta machine. I used 5 passes on No. 1, 3 passes on No. 3, 2 passes on No. 5, 2 passes on No. 6, 1 pass through on No. 7.  You want it so the pasta is about 2mm thick and at least 30cm long.
  3. Take a small tsp of the sausage mixture and place onto the pasta in the middle leaving 1cm in between each spoonful. 20181003_125100
  4. Take the bottom end and fold over the mixture to make a tube like shape and press to seal along lengthways. Trim to neaten.
  5. Taking your finger,  press in between each section to make the individual parcels. Take the top section lengthways and fold back over the pasta to create a parcel.

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  6.  Using a cutter slice each section and place onto a tray.                                                 20181003_132206
  7. You can now refigerate until you are ready to cook.
  8. When ready, bring a larg pan to boil add some salt, cook for about 3 – 5 minutes until ready.
  9. Meanwhile make the sauce

 

To make the White wine sauce

1 x 18.7cl bottle of white wine

200g Creme Friache (I used low fat)

75ml Skimmed Milk

Salt & pepper to taste

Fresh Coriander – finely chopped

Squeeze juice of 1/2 lemon

 

  1. Gently heat a non stick pan and pour the white wine in, bring to a boil and reduce until half.
  2. Add in the creme friache, milk, salt, pepper, lemon juice and coriander and continue to boil for about 5 minutes or until sauce has thickened slightly.
  3. When pasta is ready, drain and put into the pan of sauce and mix together.    20181003_182309
  4. I served on a bed a steamed vegetables.
  5. I have a steam pot, so I put some asparagus, spinach and sweet peppers in and steamed for 2 minutes.                                                                                               20181003_180254

 

If you have some pasta left over, you can wrap in cling film and freezer for up to 1 month.

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ALL · Cakes and Biscuits · Healthy Eating Ideas · lunch/ light bites · Snacks and nibbles

Rye & Oat Banana Blueberry Muffins

 

After making my Blueberry Muffins from a recipe book, I decided to try and make them a bit healthier. OMG! these were lovely and sweet still and with a little crunch, so delicious and only 120 calories per muffin.

 

Makes 6

150g Rye Wholemeal Flour

25g Caster Sugar

1 ripe banana – mashed

50g Scottish rolled oats

1 large egg

1 tsp vanilla

75g blueberries

pinch salt

1 tsp baking powder

25g butter – melted

 

  1. Preheat oven to 160 deg fan. Line muffin tin wth cases.
  2. Mix flour, sugar, baking powder, salt and oats in a bowl
  3. In a separate bowl mix egg, banana, vanilla, butter together                                  20181003_105314
  4. Pour wet ingredients into dry ingredients and mix together then add blueberries.
  5. Bake for about 18-20 minutes. Remove and allow to cool.

 

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Devour!

ALL · Cakes and Biscuits

Blueberry Muffins

Today I was off work and decided to have a chillout day……….well, that was before I started looking through all my recipe books. I came across a baking book that I hadn’t used for a while. Looking through I spied Blueberry muffins and thought that would be a nice wee treat with my afternoon coffee…….so off I went into my Kitchen.

They were absolutely delicious. I also made a healthier version too, check them out here.

 

Makes 6

150g Plain Flour

75 g Caster Sugar

Pinch Salt

1 tsp baking powder

75g Blueberries

25g Butter – melted

1 large egg

40ml natural yoghurt

1 tsp vanilla extract

 

  1. Preheat oven to fan 160 deg. Case a muffin tin.
  2. Mix the flour, salt, baking powder and sugar in a bowl.
  3. In a separate bowl mix the egg, vanilla, butter, yoghurt together                                   20181003_103358
  4. Add the wet bowl into the dry bowl and mix together, should be slightly thick, if its too thick just add a little milk.
  5. Then add in the blueberries and mix together.                                                       20181003_103649
  6. Bake in oven for about 18-20 minutes. Remove and allow to cool.
  7. Devour with a wee cuppa. Yummy!

 

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ALL · Pastries and Pies · Scottish Cuisine

Square Sausage Puffs

So having made my square sausages, which were so tasty, I now wanted to try more than just putting it on a morning roll or using in a breakfast. Having some puff pastry in the fridge, little square sausage puffs it was. Super tasty and proper comfort food.

 

Makes 3

1 packet of pre rolled puff pastry

3 square sausages,  Get my recipe here :- Square Sausage

Tomato Ketchup or Brown Sauce (whichever is your favourite)

1 egg – whisked for wash

 

  1. Preheat your oven to 200 deg.
  2. Roll our pastry and cut into 3 sections
  3. Egg wash edges of each section of pastry and place 1 tbsp of choosen sauce in centre.
  4. Place 1 square sausage onto pastry and then fold over and seal edges with a fork.
  5. Place onto a pre-heated baking tray and brush with the egg wash for a good glaze finish.                                                                                                                  20180916_183511
  6. Bake for about 30-35 minutes of until golden brown all over.                                  20180916_190442
  7. Remove and serve. I love baked beans with sausages.

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ALL · beef · Facts and info on Scotland · Meat Dishes · Pork · sausages · Scottish Cuisine

Scottish Square Sausage

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I’ve lived in Scotland most of my years now, I’ve always ate square sausage without actually thinking about what I was eating. Square sausage or (Lorne sausage) is a much loved and favourite breakfast item of the Scots.  The most popular way to eat it is in a good Scottish morning roll:-                                                                           20180916_144243

In the past, Scottish ­emigrants have taken Lorne ­sausage with them wherever they go, with Australia’s ‘steakette’ and the North American ‘sausage pattie’ both ­bearing an uncanny resemblance to the original.

Here is the recipe below which I tried from Maw Broons Cookbook:-

Makes 15 sausages:-

500g at least 20% Fat Scottish Beef Mince

500g at least 20% Fat Pork Mince

1 egg – whisked

100g Rusk (ideally), I didn’t have this so I used twice baked bread (method below)

1 tsp salt

1 tsp nutmeg

1 tsp white pepper (make sure its a level tsp)

1 tsp dried coriander seed

 

  1. First mix together the pork & beef mince in a bowl, then add the egg and bind together.
  2. Add in the rusk (twice baked bread) and combine together with the white pepper, salt, coriander and nutmeg. It should be slightly firm, if too firm add a little water.
  3. Using your hands make into an oblounge shape and square off. Place on an oiled tray/tin and place in the freezer for about 1/2 hr to slightly firm up (this makes it easier to slice). Do not freeze.
  4. Slice into at least 1cm thickness and place a bit of greaseproof paper in between, then re-freeze if storing or cook if eating…..Yummy!                                       20180916_153707

 

TWICE BAKED BREAD

Take slices of bread (brown or white its up to you), place in an oven at 90 deg for 1 hour, then turn oven up to 120 deg and bake for a further 30 minutes. Remove and crush up.

 

ALL · breakfast · Healthy Eating Ideas · lunch/ light bites · One Pot Wonders

Fluffiest Omelette

 

I saw this idea on the KitchenAid Recipe FB site and decided to give it a try. Oh my…..it is by far the fluffiest and lightest omelette I’ve ever had. Great idea of using the Mixer and separating the eggs.

 

Makes 1 omelette

3 eggs

1 tbsp milk

Salt & pepper to taste

Dill or chives (your preference)

Choice of fillings (again your choice) I used sweet peppers and spring onions.

Handful of cherry tomatoes to serve – grown in my own garden.

 

  1. Seperate the eggs and whisk until fluffy with. Pour the milk into the yolk mixture. I whisked on power 6 for 3 mins, the 4 for 2 mins.

 

2. Gently fold the yolks into the whites and season.

3. Heat 1 know of butter in a non stick pan. Gently fry off the peppers and spring onions. 20180902_124142

4. Once browned pour the egg mixture into the pan and gently cook for a few minutes on eash side.

5. Remove onto a plate, cut in half the tomatoes and gently brown in the pan for a few minutes and serve.

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ALL · Cakes and Biscuits · Desserts

Black Forest Brownies

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These were lovely, it was a recipe I was testing, now I’m not much of a chocolate or brownie fan but I have to say I did have more than 1…..lol!

 

Makes 18

375g cubed unsalted butter

300g Dark Chocolate, I used 70%

375g Caster Sugar

75g cocoa powder

6 large eggs

100 g plain flour

200g cherries in kirsch, drained, chopped

Cherry Syrup from jar (8-10 tbsps)

Icing sugar to decorate and finish

 

  1. Preheat oven to fan 160 deg. Line a baking tin with baking sheet and grease. Approx 33 x 23 x 2cm tin
  2. In a large pan, melt the butter and chocolate over a low heat, stirring occasionally, until smooth. Remove from the heat and leave to cool for 2 minutes. If you have Induction hob, put on at level 1.                                                                                           20180824_103257
  3. Beat the eggs and sugar together until pale.                                                             20180824_103305
  4. Slowly pour the melted butter & chocolate into the egg mixture, stiring all the time.   20180824_111918
  5. Fold in the flour & cocoa, then add the cherries and 5 tbsps of the cherry syrup.
  6. Pour the mixture into your baking tin and bake for about 35 minutes or until you get a light wobble in the middle.                                                                           20180824_113042 20180824_120812
  7. Remove from oven and drizzle remaining syrup over the brownie and allow to cool for 10 minutes. Then place in a freezer for 1/2 hour to allow to set.
  8. Slice up into squares and sprinkle with icing sugar to finish, then just devour! Yummy!

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