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

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

Mini red pepper mini frittata

simple recipe to use leftover red pepper.

Ingredients: two egg, red pepper, Italien hard cheese

Preparation: Chop some red pepper into small pieces. Combine with two whisked eggs and a little hard cheese. Place into small cup cake holders, or greasproof paper in cupcake tin and bake for 10 mins, until the eggs are firm.

Courgette fritters and poached egg

Ingredients: Large courgette, Vegetarian Italien hard cheese, three eggs, self-raising flour, cherry tomatoes

Preparation:
Spiralize a large courgette and add to a large mixing bowl with 50 g self-raising flour and 50g vegetarian hard cheese and mix through.

Shape the fritters into a flattened ball and fry until cooked through

Serve with a poached egg on top and some overn roasted cherry tomatoes

Simple slaw ( No mayo)

Ingredients: red cabbage, raddish, lime, carrots, corriander, chilli flakes, olive oil

Preparation:

Shred a quarter of a small red cabbage and combine with grated carrot and finely sliced raddishes. Add a splash of fresh lime, a small drop of olive oil and a pinch of chill flakes and stir through.

 

Vegetable and halloumi kebabs

Ingredients: Courgette, red pepper, Halloumi, red onion and Aubergine,

Preparation.
Cube the vegetables and halloumi and thread through onto a skewer. Brush with some vegetable oil and griddle until cooked

Variations: Make a simple marinade and dip the veg into the mixture before griddling. E.g lemon, vinegar, herbs, smoked paprika or any other combination you fancy

 

Tomato and mozzarella

Ingredients: Ready rolled puff pastry, mozzarella, vegetarian hard Italien cheese, ripe tomatoes, cracked black pepper, basil,

Preparation.
Roll out a square of puff pastry, around 6 inches square. Score the pastry just inside around the edges. Grate a little parmesan on the base and tear some mozzarella and place inside the scored square. You do not need to cover the bottom entirely with cheese, as that would be too much.
Slice some ripe tomatoes and place inside the pastry square. Add a few more broken pieces of mozzarella on top.
Next cook for 10-15 min at around 180C fan.

To finish, sprinkle some freshly cut basil on top with a nice fresh green salad on the side

 

Chickpea and Spinach burger

This was a rush, and the photo is pretty rubbish, but I needed to make a note of the steps.

Ingredients: Tin chickpeas, spinach, egg, small red onion, seasoning and smoked paprika, soy sauce

Preparation:

Blend the chickpeas, egg, a splash of soy sauce and seasoning to make a rough texture. Add some spinach ( fresh or defrosted frozen) and blitz together and enjoy the mixture turn green.

The mixture should have a decent texture that you can make a pattie in your hands and not runny. Then shallow fry or griddle for around 10 minutes until the burger is firm and cooked and both sides.

Tip: You can cover these with breadcrumbs if you desire some extra crunch.