24 March 2012

Lazy Sausage Rolls

This is a recipe i made up years ago and only just found it again...its a lazy version, no pastry making..

1pk puff pastry slices
4 Pork sausages
Sweet Chilli sauce
1 med potato
1 med onion
Grated cheese

Peel and chop potato into tiny squares and boil till par cooked.
Peel and chop onion finely and fry till caramalised.
When both are done, leave to oneside to cool down.
Remove skins from sausages and put the sausage meat in a bowl, add some dried rosemary and thyme, salt and pepper to taste and some sweet chilli sauce to taste, now with hands mix till all sausage meat is combined and there are no lumps.
Then form a roll down the pastry sheet.
Then brush top and bottom edges of pastry and roll into a sausage shape. Sprinkle top with cheese and hot paprika. You can either cut in half before or after baking,

Bake for 25 mins (if smaller version) or 30-35 mins for larger ones on 180c, 350F or gas mark 4

Lemon Yoghurt Cake

From the Barefoot Contessa, but i am adding poppy seeds
    • 1 1/2 cups all-purpose flour, if you use self raising dont add the baking powder
    • 2 teaspoons baking powder
    • 1/2 teaspoon kosher salt
    • 1 cup plain whole-milk yogurt
    • 1 1/3 cups sugar, divided
    • 3 extra-large eggs
    • 2 teaspoons grated lemon zest (2 lemons)
    • 1/2 teaspoon pure vanilla extract
    • 1/2 cup vegetable oil
    • 1/3 cup freshly squeezed lemon juice
  • For the glaze

    • 1 cup confectioners' sugar
    • 2 tablespoons freshly squeezed lemon juice 
    • Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch load pan. Line the bottom with parchment paper. Grease and flour the pan.
      Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the cake batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
      Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
      When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

20 March 2012

Egg & Bacon Bread

Egg & Bacon Bread
Servings: 16

8 oz (250 g) streaky bacon
1/4 cup (50 mL) grainy or Dijon mustard
1/4 tsp (1 mL) each pepper and hot pepper sauce (optional)
Pinch salt
Buy a bread mix and "do" to dough stage and prove once.
4 hard-cooked eggs, chopped
1-1/2 cups (375 mL) shredded extra-old cheddar cheese
1 egg, lightly beaten


Grill the streaky bacon thill crispy. Chop or crumble into small pieces.
In small bowl, combine mustard, garlic, pepper, hot pepper sauce (optional) and salt.
On floured surface, roll out dough to 14- x 12-inch (35 x 30 cm) rectangle. Brush with mustard mixture, leaving 1/2-inch (1 cm) border; sprinkle bacon, hard-cooked eggs and 1 cup (250 mL) of the cheese over mustard. Starting at long side, roll up jelly roll-style; pinch seam to seal. Place, seam side down, in greased 10-inch cake tin. Cover with greased plastic wrap; let rise until doubled in bulk, 30 minutes.
Brush loaf with egg. With serrated knife, cut slashes in top; sprinkle with remaining cheese. Bake in centre of 375°F (190°C) oven until golden and loaf pulls away from sides of pan, about 45 minutes. Let stand in pan on rack for 10 minutes. Turn out onto serving plate; let cool for 20 minutes to set cheese.

18 March 2012

Sloppy Joes

Photo and recipe from Simply Recipes

Sloppy Joes Recipe

The trick to this recipe is to brown the meat well, on high heat. Don't crowd the pan, work in batches, and don't stir the meat until it is well browned on one side. It helps to use a large cast iron pan, or an anodized aluminum pan, as these pans can handle the heat and are relatively stick-free.


  • 1 Tbsp olive oil
  • 1/2 cup minced carrots (can sub chopped bell pepper)
  • 1 cup chopped onion (about 1 medium onion)
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • Salt
  • 1 1/4 lb ground beef
  • 1/2 cup ketchup i use HP brown Sauce
  • 2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed)
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp red wine vinegar
  • 2 Tbsp brown sugar
  • Pinch ground cloves
  • 1/2 teaspoon dried thyme
  • Pinch cayenne pepper
  • 2 turns of freshly ground black pepper
  • 4 hamburger buns
  • Method

    1 Heat olive oil in a large sauté pan on medium high heat. Add the carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.
    2 Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), generously salt the bottom of the pan (about 1/4 to 1/2 teaspoon). Heat the pan on high. Crumble the ground beef into the pan. You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won't easily brown. Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. Use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables), salt the pan again and repeat with the rest of the ground beef.
    If you are using extra lean beef, you will likely not have any excess fat in the pan. If you are using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat.
    3 Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.
    Serve with toasted hamburger buns. Serves 4.

01 March 2012

Chocolate Cherry Fridge Cake

For the chocolate fridge cake:

  • 200 g good quality dark chocolate
  • 1 heaped tbsp golden syrup
  • 120 g unsalted butter
  • 1 egg, beaten
  • 90 g amaretti or digestives (also ginger nuts will do)
  • 1 tsp kirsch
  • 50 g Marcona almonds, coarsely chopped
  • 50 g walnuts, coarsely broken
  • 25 g shelled pistachio nuts, coarsely chopped
  • 50 g Morello cherries from a jar, drained of syrup, halved
  • Line a 900g loaf tin with foil or greaseproof paper.  Melt the chocolate, golden syrup and butter together gently in a heatproof bowl set over a pan of barely simmering water. Stir to combine and take off the heat. Let cool slightly, then stir in the beaten egg. Break the amaretti into large chunks, place in a bowl and sprinkle over the kirsch. Add in the chopped almonds, walnuts, pistachios and cherries. Pour the warm chocolate mixture over, stir gently until evenly mixed and the into the loaf tin. Place in the fridge for 4 hours to set (or longer if you want to make it in advance). A quick cheat is to place it in the freezer for 30 minutes. When ready to serve, remove from the fridge (or freezer) and turn it out onto a board. Peel off the foil or paper and cut the cake into thin slices, using a sharp knife. It's lovely served with cream  or creme fraiche and red berries on the side.