Sausage, apple and butternut squash tray bake with honey mustard glaze

Ingredients: Linda mcartney sausages, sage or rosemary, garlic cloves, butternut squash, apple (red, hopefully)

Preparation:

On a baking tray add the following; A packet of the linda mcartney veg sausages, with a few cloves of garlic, diced butternut squash ( can be frozen) and large slices of apple.

Add the glaze of ; cider vinegar, olive oil, Mustard, Balsamic vinegar and honey mixed and drizzled over the veg and sausages

cook for around 20 minutes until veg and sausages are cooked, stir / shake half way through.

Serve with mixed salad with balasamic dressing ( 3 parts olive oil to around 1 parts balsamic vinegar)

I forgot to take a photo of the dish so hence the stock photo.

Mushroom and smoked mozzarella with sage tart

Ingredients: Ready-made puff pasty, a few small baby portabello mushrooms, smoked mozzarella cheese, sage, Italian hard cheese, egg

Preparation:

Roll out a square of puff pastry. Top with some torn mozzarella cheese. If you do not have smoked mozzarella, then sprinkle some smoked paprika on top. Grate a little Italian hard cheese on top and slice a few mushrooms on top. Allow for around half an inch for a border and cover with some egg wash. Add some fresh sage on top Place in a 180F fan over for 12-14 minutes

Black Cherry Sauce

Ingredients: Black Cherries, lemon juice, vanilla essence, water, sugar

Preparation:  Place a couple of large handfuls of blackcherris in a sauce pan. Add a table spoon of water and teaspoon of lemon juice and a table spoon of sugar. Make sure the pan is hot but avoid boiling. Add a drop of vanilla esscence  The cherries will taker about 7-9 minutes to become a smooth and thick paste. Add only a little cornstarch slurry to thicken and provide texture. Taste, but be warned the cherry sauce will be very hot as it will have sugar melted into to. Adjust with either water and lemon juice, or sugar, to get the appropiate sweet and tart taste as desired.

Photo by R Khalil on Pexels.com

Tomato pie

Ingredients: Ready made short crust pastry base, mixed shredded cheese ( e.g mozzarella, gouda, mild cheddar etc), 1 egg, mayonaise, variety of tomatoes, red onion

Preparation:

Slice enough tomatoes ( use a variety of sizes and colours) and salt liberally on top and allow 30 plus minutes for the tomato to loose some of it’s moisture. After 30 minutes pat dry with a kitch towel and remove any excess salt, as you wish to avoid the tomatoes being too wet and making the pastry not cook later.

Next, whisk and egg and add a table spoon and half of mayonaise, add a pinch of salt and white pepper and some thinly slice half a medium red onion. Grab a large handful of mixed shredded cheese and combine with the egg mixture.

In the pie crust, place the cheese egg mixture on the bottom and spread out. Next add a slice of tomatoers on top and then repear with the cheese and egg mixture, followed by another layer of tomatoes. Try and make the pie look attractive by using different varitey ones.

Place in fant assisted over for around 180f for around 30 minutes. Take out oven and place on a cooling wrack and serve when a litle colder.

Tomato, Olive, Feta and Mozzarella Tart

Ingredients: Ready made puff pastry, tomatoes, kalamata olives, feta cheese, mozzarella, olive oil, basil pesto

Preparation: Roll out the puff pastry into a large square. Layer the base with a thin layer of pesto and cover with thinly sliced tomatoes and top with some mozzarella, feta and slices of olives.

Place in fan assisted oven around 180 degrees for 10-12 minutes, until cheese golden and base cooked.

Serve with salad

Strawberry dressing

Ingredients: Strawberry, olive oil, balsamic vinegar, honey, salt

Preparation:

Blend around 120g of strawberries with, 2 tablespoons of olive oil, 1 tablespoon honey, 3 tables spoons of balsamic veingar until a smooth dressing. Taste and add a small pinch of salt.

Use sparingly over mixed leaf salad

 

Red lentil pasta and mushroom bologense

Ingredients: Red lentil pasta, mushrooms, onion, veg stock, tomato puree, salt, pepper, italian dried herbs, basil, italian hard cheese, garlic, red lentils

Preparation: chop and dice a couple of cloves of garlic and a medium onion and saute for around 5-7 mins until soft then set a side. Next add some olive oil to the pan and when hot, add around 3 tablespoons of tomato puree. Warning this will splatter when placed in the oil. Stir the puree around then add the garlic and onion mixture. Add a a little water to make sure the start of the sauce is not too dry.

Next add some chopped mushrooms to the sauce and add a little more water and a stock cube. Keep stirring and cook for around 10-15 minutes until you have your desired consistnecy. Add some italian dried herbs and some seasoning. You can add a handful of red lentils at this stage if you want a little more body and bite.

Serve with some red lentil pasta, fresh chopped basil and some grated italian hard cheese.

 

 

Tomato, New potato with Halloumi bake

Ingredients: new potatoes, halloumi, onion, garlic, tinned tomatoes, ginger, dried Italian herbs, chilli flakes, smoked paprika, pinch of sugar, basil, spring onion and Greek yoghurt

Serves 2

Preparation :

Start by boiling some some peeled new potatoes for 2 until almost cooked. Depending on size around 12 – 15 minutes.

Place potatoes into baking tray and lightly crush down to flatten with a pinch of a potato masher and drizzle with olive oil and bake for around 20 to 25 minutes until crispy.

While you are preparing the spuds, you can start the sauce. Chop a medium onion and grate a chunk of ginger with a couple of cloves of garlic. Saute for 10 minutes on a low to medium heat and avoid burning or too quickly browning. Add the tin of chopped tomatoes with some Italian dried herbs, a good sprinkling of chilli flakes, a pinch of sugar and half a teaspoon of smoked paprika. Cook for around 10 minutes more. Near the end add a big handful of fresh chopped basil and stir through.

Add the sauce to the roasted potatoes allowing some of the spuds to poke up through the sauce. Then add some slices of halloumi on top and brush a little olive oil on top. Place tray bake under the grill until the cheese browns.

Place a portion on a plate with a dollop of Greek Yoghurt and some chopped spring onion to finish.

Potato pea pakora bites

Ingredients

Peas, potato, onion, curry powder and green chilli

Preparation

Boil some potatoes. When the spuds are almost cooked add some frozen peas in the same water for a few minutes.

Drain, then mash the potatoes and peas together. Add a teaspoon of curry powder and a pinch of salt. Taste and add more favouring as required.

Add some fried onions and freshly chopped green chilli to the mash.

When the potato mix has started to cool, roll in your hand to make small balls.

Grease an oven tray, then bake for 20 to 25 minutes on medium heat 160c.

 

 

Photo not my own and no infringement meant

Pasta Ceasar Salad

Ingredients: pasta, iceberg lettuce, tomatoes, Ceasar dressing, quorn chicken fillets, Italian hard cheese

Serves 2

Preparation

Cook 140 g of pasta for 2 and set a side to cool. Slice lots of lettuce and a good handful of quartered ripe cherry or plum tomatoes into a large mixing bowl. Drizzle some veg friendly ceasar dressing and a crack of black pepper. Add the cooled pasta twists and stir through. Avoid adding any extra dressing as you don’t want to swim in it.

Put pasta into large bowls and top with some griddled quorn fillets.

Finish the pasta salad with Italian hard cheese