Cheesy Veggie Sausages

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These aren’t going to win any prizes for being healthy, but sometimes you just want some comfort based stodge. Well I do at any rate..! I based these on Simon Rimmer’s Lancashire Cheese Sausages, but seriously, who would really use 600g of cheese in one recipe?!? That’s a ridiculous amount. Not to mention expensive. So I stripped it back and made a few other substitutions according to what was in my pantry. The results were so yummy we didn’t end up with any leftovers. The texture of the sausage was great too, it didn’t fall apart when deep fried and had a nice consistency.

For 12 sausages you will need:

  • 200g fresh breadcrumbs
  • 300g grated cheese – I used a combo of Wensleydale, Cheddar and Emmental
  • 2 onions, blitzed to a pulp
  • 2 tbsp dried mixed herbs
  • 1 tsp veggie stock powder
  • salt and pepper (be generous with these)
  • 2 eggs
  • oil for deep frying
  1. Mix together everything apart from the oil until well combined.
  2. Squidge into 12 sausages or patties. Cover and leave to chill in the fridge for at least 2 hours.
  3. Heat the oil and fry the sausages for 5-6 mins until golden brown. You might need to do this in batches depending on the size of your pan.

 

Hipster Halloumi Burgers

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My poor blog 😱 it’s been so neglected recently. Due to the house build I’ve barely been able to cook. But now we’ve moved back in and my kitchen, oh my kitchen! This recipe was given to me by a friend at work who in turn got it from Olive magazine. It’s quick but delicious. Perfect for a lazy weekend supper or after work tea.

For three greedy portions you need

  • 1 pack halloumi sliced into six slices
  • 1 pepper sliced into three big ‘cheeks’
  • 1 red onion finely sliced
  • 1 tbsp red wine vinegar
  • Salt and pepper
  • 1/4 tsp sugar
  • Three brioche burger buns for the essential hipster component
  • 3 tbsp mayo
  • 1 tsp hot smoked paprika
  • Rocket
  • Chips of your choosing. We cheated and used frozen oven chips…
  1. Begin by tossing the red onion with the vinegar, sugar and salt and pepper. Leave to one side to macerate.
  2. Meanwhile heat a griddle pan until hot and char the pepper slices on it. Allow to blacken slightly and soften.
  3. Toast the burger buns. Mix the paprika with the mayo and spread generously on the base of a bun.
  4. Cook the halloumi until browned and crispy.
  5. Layer up rocket, onions, pepper and halloumi on the burger buns and serve with lashings of chips. Deeeelicious.

Macaroni Cheese

I made this at the request of Fuz’s mum. Apparently it was delicious. No idea why it was so good, fingers crossed I can repeat it with this recipe and the next time I make it!

For 4-6 portions you need

  • 250g macaroni, cooked to al dente
  • 600ml semi skimmed milk
  • 40g plain flour
  • 40g butter
  • 1 tsp mustard powder
  • 250g strong cheddar (I used McLelland’s Seriously Strong Vintage Cheddar in case that makes a difference Helen!)
  • ½ cup fresh breadcrumbs (about 2 slices)
  • 2 handfuls fresh parmesan, grated
  • Salt and pepper to taste
  1. Pre-heat the oven to 200 degrees. Cook the pasta, draining well once cooked.
  2. Place the milk, butter and flour in a pan and slowly bring to the boil, using a whisk stir to ensure no lumps.
  3. Remove the sauce from the heat and add the mustard powder and 2/3 of the cheese. Mix well and season to taste.
  4. Mix the pasta into the sauce and tip into an oven proof dish. Mix the remaining cheddar into the breadcrumbs and scatter over the top. Finish by sprinkling over the parmesan.
  5. Bake in the oven for 20 mins until golden brown and bubbling. Delicious comfort food!

 

Perfect Potato Dauphinois 

 

We’ve inherited a milk glut so I’m working my way through recipes that will deal with it. As it’s Sunday, we needed something to be the centrepiece of our evening meal. And this recipe made enough for leftovers tomorrow for a speedy working Monday dinner, win. 

For six portions you need

  • 900g new potatoes, scrubbed
  • 2 onions
  • 3 cloves garlic
  • 150ml milk
  • 300ml double cream
  • 100g strong cheddar, grated
  • Salt and pepper
  • Freshly grated nutmeg

The secret to making a good gratin, that doesn’t need weeks in the oven, isn’t in danger of burning and always ensures fully cooked potatoes is: par boil the potato slices in the milk/cream mixture. I couldn’t believe it when I stumbled across this piece of advice. For years I’d been struggling with gratins either taking f-o-r-e-v-e-r to cook or having to deal with undercooked veg. Not a nice thing in a potato. 

So with that in mind to make this you simply:

  1. Slice the potatoes and onions (extremely carefully!) with a mandolin to ensure even wafer thin slices. 
  2. Place the potatoes and onions into a pan containing everything else apart from the cheddar. 
  3. Cover and bring to a boil. Reduce the heat and simmer for ten minutes. 
  4. Once par cooked, tip into a baking dish, cover with cheese and bake at 160 for 30-40 mins.
  5. Serve as you wish. We had carrots, cauliflower, peas and nut roast. Yummy. 

Baked Goats Cheese with Chilli and Onion Marmalade

  
Quick. Easy. Delicious. The perfect Friday night antidote to a full on working week and a craving for takeaway! The salad was homegrown too, our first harvest from our new greenhouse. 

For three portions you need

  • Two mini goats cheese logs
  • Two bake at home baguettes
  • 1/2 jar red onion marmalade (you can make your own natch, but this is a super speedy quick recipe)
  • Olive oil
  • Dried chilli flakes
  • Salad and dressing to serve

Start by slicing the baguettes on the diagonal to make twelve slices of equal thickness. Slice the cheese into twelve slices. 

Spread 1tsp of onion marmalade onto each slice and top with a disc of cheese. Drizzle over a little oil and sprinkle with the chilli as hot as you dare! 

Bake in a hot oven for 12-15 min until the bread is crisp and brown and the cheese is cooked. Serve with salad and enjoy.