This was a quick throw together breakfast this morning. Being out the night before, we woke quite hungry and a simple bowl of cereal or toast was not going to cut it….lol! It’s amazing sometimes what you can put together when you just take 2 minutes to look in your fridge and cupboards! Using my crisper plate these little tartlets baked in just 8 minutes.
1 Roll of Puff Pastry
4 Chipolata Sausages or Wee willy winkies (cocktails sausages!)
4 tsp tomato pasta with Chilli
4 medium eggs
handful of tomatoes (small) halved
8 rashers of smoked bacon
Salt & pepper to season
- Preheat the crisper plate for 2 minutes.
- Place bacon and sausages onto plate and cook for about 3 minutes
- Meanwhile, cut the pastry into squares and with a sharp knife score a 1cm border around the pastry, like a picture frame. Do not cut all the way through.
- Remove the bacon and sausages to a plate and wipe dry the crisper plate
- Spoon 1 tsp of tomato paste over the centre of the pastry.
- Chop the cooked bacon and sausages into small pieces and place onto the tomato paste, leave room in the middle for the egg later.
- Place onto crisper plate and bake for 6 minutes, the edges will start to puff up.
- Remove plate and crack the egg into the middle of the pastry, add the tomatoes and season. Bake for a further 2m 30 secs. or until desired egg setting.
- Remove and devour! Yummy!
Sundays are all about Stews……good home cooked food. Sundays are my chillout day and also my home comforts day, so there’s nothing better than a tasty Stew. This one was full of flavour, very spicy and full of protein too. I served it with some homemade crusty baguettes.
6 Sausages (to your own taste. I used Black pepper Beef sausages) you could use low fat sausages to make it even healthier.
1 Cal cooking Spray
1 red romano pepper (the long pointy ones), deseeded and cut into 1cm strips
1 clove garlic crushed
1 tbsp hot chilli powder – less if you don’t like it too spicy
1 tbsp hot smoked paprika
1 tbsp worcestershire sauce
100ml chicken stock
200g cannellini beans, drained
200g red kidney beans, drained
6 spring onions, finely chopped
chopped parsley to garnish.
- Spray a non stick fry pan and heat on a medium heat.
- Gently fry the spring onions, pepper and garlic then add 3 tbsp water and cover. Cook on a simmer for about 5 minutes until soft.
- Meanwhile, gently brown sausages in a fry pan with spray oil.
- Once browned, remove and cut into 3 diagonally.
- Add chilli powder, paprika and worcester sauce into the pepper mix and stir, then add the passata, chicken stock, sausages and beans, bring up to a boil, then simmer for about 10-15 minutes uncovered.
- Serve in a soup bowl and garnish with parsley. Serve with some fresh crusty bread. Yummy!
O.M.G…..I just had to try this. A Glasgow based Chippy called The Kents advertised beer battered square sausage a few weeks ago and it went viral, so yes of course, I had to try my own version. You really don’t get any more Scottish than this. It was surprisingly delicious.
For the Batter:-
125g Plain Flour
1 egg, beaten
1 tsp garlic granules
1/2 tsp ground black pepper
1/2 tsp salt
250ml Beer or Lager (I used Tennents to go all Scottish)
Sausages x 4 – preferably from your local butcher
4 tbsp flour to dust
- Mix all dry ingredients in a bowl then crack in the egg.
- Gently start to whisk together and slowly add in the beer/lager little at a time until you get a nice smooth, lump free batter. It should be runny but not too thin.
- Heat some oil in a pan. To tell the right temperature, drop a little of the batter in and if it gently starts to cook and turn brown then its hot enough.
- Dust each sausage with a little flour then dip into the batter.
- Gently drop the sausage into the oil and cook for about 8 minutes, don’t over cook or it will go rubbery.
- Serve on a lovely Scottish Morning Roll. Yummy!
I can’t tell you how this little crisper has changed my cooking methods and even given me quicker cooking times too. It is used in my Combination oven by Hotpoint, the microwave heats up the crisper plate and maintains the heat to cook and crisp from the bottom while the grill comes on to cook and crisp from the top……genius.
4 Italian Sausages (of course you can use any sausage flavour) – cut into thirds
6-8 charlotte potatoes – cut in half
1 red onion – cut into wedges
1 yellow and red pepper – sliced
1 clove garlic
Seasoning:- Pepper, Salt and rosemary
- Preheat crisper plate using dynamic crisp setting for 3 minutes
- Put all ingredients onto the plate and season
- Cook using the metal round stand for about 10 minutes then remove, shake (ensuring sausages are getting browned all round) and put back in for another 10 minutes.
- Remove and serve, if you like your sausages well cooked then put back in for another 5 minutes.
- Just keep your eye on them.
Yummy quick dinner, NO pans, NO baking trays….simple cleaning up too!
I love this time of the year, autumn colours outside, crisp fresh air, long walks, cosy comfort clothes, roaring fires, candles on, a good book and a really good one pot hearty warming meal. You really can’t go wrong with this little stew, filling, warm, comforting and easy to do. Oh and one pot…..yes we do like very little washing up in our house.
Makes for 2-4 (depends on how hungry you are…lol)
6 x good quality sausages
15cm approx length chorizo – (good quality like a picante)
1 tin of 400g baked beans (branston are our fav)
1 red onion
1 red pepper
2 garlic cloves
2 tsp hot smoked paprika
2 tsp tomato paste or puree
Salt & pepper
Coriander to garnish
- Heat up a little oil in a fry pan
- Firstly cook the sausages until browned and cooked, remove from pan
- Gently cook the garlic, slice the chorizo, pepper and onion then add to the pan and cook until the red pepper is slightly soft (about 5-10 mins)
- Cut the sausages in half and add back to the pan with the baked beans, paprika and tomato paste/puree, mix and gently simmer for about 5 minutes. Season with Salt & pepper.
- Garnish with coriander and serve with either some crusty bread, crispy potatoes or rice, its entirely up to you. Oh and not forgetting a wee glass of red.
It was snowing outside and got down to -2 deg here at home in central Scotland and I was desperate for some warm home cooked Sunday Food (by Sunday food, I mean Hearty). I had sausages, winter veg and some harissa paste I needed to use, so this was my Sunday Meal and it didn’t half warm me up too. Happy Sunday!
The thing I loved about this was, it is a 1 pot wonder, chuck everything in 1 pot and cook, not only is it easier but it saves my boyfriend on the washing up…lol! We have a nice little agreement, I cook, he cleans……think I got the better deal! lol!
5 Scottish Beef Sausages (I used Beef, but you could use pork also if preferred)
1/2 White onion – sliced into wedges
1/2 Red onion – sliced into wedges
1 Parsnip – peeled and halved lengthways, then halved again (about 10cm length)
2 Carrots – peeled and halved lengthways, then halved again (about 10cm length)
1 Medium Sweet Potato – peeled and cut into cubes about 2cm sq.
1 Clove Garlic
1 tbsp olive oil
1 tbsp tomato puree
1 tbsp harissa paste
3/4 pint hot vegetable stock
250g Tin of Chickpeas
250g Tin Tomatoes
Black pepper to season
Fresh Coriander to serve
- Firstly prepare your vegetables.
- Heat oil in a pan and brown the sausages then place to the side.
- In the remaining oil fry the onions until browned and soft.
- Add in the garlic, tomato puree and harissa paste and cook for about 1 min.
- Add in the sweet potatoes, parsnip, carrots and sausages, pour over the stock and season. Bring to the boil then cover and simmer for about 30 minutes until vegetables are tender.
- Add in tin tomatoes and chickpeas and warm through for about 5 minutes
- Remove from heat and plate up, sprinkling some chopped coriander on top.
Sausage and Root Veg one pot delight
Servings Per Recipe: 2
Amount Per Serving
- Total Fat: 25.9 g
- Saturated Fat: 5.6 g
- Trans Fat: 0.6 g
- Cholesterol: 19.9 mg
- Sodium: 1217.4 mg
- Total Carbs: 123.3 g
- Dietary Fiber: 31.3 g
- Sugars: 31.8 g
- Protein: 32.6 g
Serves 2 – approx 400 calories per serving.
270g Brown Lentils
1 onion chopped finely
2 celery stocks, chopped thinly
1 carrot (optional)
4-6 Pork/Beef sausages (halved)
100ml chicken stock
1 tsp salt and pepper
1 tablespoon chilli
1 garlic clove
1 tsp dried parsley
1 bay leaf
1. Lightly fry in a deep saucepan the celery, garlic and onion until lightly browned.
2. Add in lentils, passata, stock, chilli, parsley, bay leaf, salt and pepper. Bring to boil and simmer.
3. Meanwhile gently brown the sausages, cut in half and add to the stew, continue to simmer for 25-30 mins.
4. Serve with some crusty bread.