I love a one pot dish. They are so simple to make, and yet can have many complexities to them. My sausage hot pot is a kind of casserole. This is a recipe that my mum used to make for me on a cold winters night, she would put it on first thing in the morning, we would all go to work and school, and when we get back we have a wonderful dish to eat for dinner.
Sausage casserole was one of my favourite meals that my mum would cook. It’s super tasty and really easy to make. You can add or take away any of the veg that you throw into this dish, and the more you play with the sauce the better the dish becomes.
I always love to cook with Isabelle and this is one dish she absolutely loves to make with me. As soon as she sees the slow cooker come out she is right there by my side ready to throw all the veg into the pot for me and stir. This recipe is so simple that even a three year old can make it. Getting children to cook from an early age is a brilliant way to set them up with the skills they need for life, they learn where their food comes from, that it takes time to make a good meal, and that they should be eating at least ONE hot meal a day. Ever since Isabelle could walk she has been assisting me in the kitchen, and I will be making sure that she continues to do so until she is old enough to cook dinner herself.
My Sausage Casserole Recipe:
2 cloves of garlic (finely chopped, or crushed)
1 Veg stock cube (Or chicken as an alternative – I used chicken in the video)
3 carrots (chopped small)
1 tin of chopped tomatoes
1 tin of baked beans
2 handfuls of mushrooms (chopped)
I don’t really measure the ingredients as I like to cook by eye. It means that there is no right or wrong with the amount of ingredient you put into the dish, but you can put in as little or lot as you like.
Start of by browning the sausages, this will only take a few minutes, and you just want a little bit of colour on each side of the sausages.
Add in the onions, garlic and leek and cook a little until soft.
Once the veg is softened slightly add in the remaining ingredients and leave to cook for 1 hr on the slow cooker. (Alternatively you can cook in the oven on the lowest setting, cooking times may vary in the oven so keep an eye on your hotpot!)
At about 1 hr add in any herbs and seasoning you wish to have in your casserole, and anything else you think it may need (we sometimes add in a drizzle of wine, or Worcestershire sauce, and once we tried mango chutney which was quite nice!) Leave for another 30 mins to 1 hr
Make sure the sausages are cooked through, and serve with mashed potato
There you have it, the simple tasty sausage casserole that I make nearly every fortnight. It is great for those busy days where you haven’t really got a lot of time to cook dinner, as you can make it first thing in the morning and keep it on a low heat until you are ready to eat.
Today I have decided that I am going to have a big lifestyle change. While I am not necessarily going to go on a “diet” I am going to actively try and eat much healthier that I usually do.
Since the beginning of lock down my eating habits have become atrocious and I find myself reaching for the snack cupboard more than ever now, due to boredom. What’s worse, is that I see my daughter copying me, and that worries me as well. So enough is enough, and change is needed. I have gained 2 inches around my waist and this needs to be gone. What’s more, I feel more unfit than I have ever felt before, and so this is going to be changed as well.
I have a goal in mind, I want to be able to fit into a dress by the end of November so I can use it to go out dating again. Is it a doable goal? Definitely if I put my mind to it.
So here goes. I am documenting the beginning of my journey here for the world to see and I will post up my progress daily on social media, and weekly here.
What is my Game Plan?
I need to start eating healthier and cut out snacking. Snacking is my biggest downfall, rather than eating a piece of fruit (like I encourage my little one to do) or a handful of nuts, I go for the unhealthier options of biscuits and chocolates. This is going to stop!
Drink more water
I rarely drink my quota of water for the day. In fact if I even have 2 glasses of water I call that a good day. So I am going to work on making sure I have the recommended 8 glasses of water EVERYDAY to help me get fitter and healthier.
Starting the gym or just exercising in my living room, and sticking to the routine. This is by far the biggest and hardest part of my plan, but with encouragement from everyone around me (And YOU!) I know that I can do this!
So these are the changes that I am planning on starting, and sticking to.
Lets see how it goes!
Have you started a health kick plan, or diet? What did you do? Did it work? What was your goal, and did you achieve it?
Lasagne is the single most favourite meal in my household. Seconds? “Yes Please!” they all shout. This is one of those meals where I have to make it big or hear the moans that there isn’t enough for all.
It is a rather simple recipe really. You just need to know how to make a white sauce, and bolognaise. Once you have them down, you are well on your way to making the perfect lasagne.
Fry onions, and garlic together, add peppers and meat. Once Meat is almost cooked add mushrooms. Once softened make red sauce by adding tomatoes, stock and herbs. Finish with adding in courgettes, carrots and puree.
To make the white sauce. Melt butter over medium heat, whisk in flour, small amounts at time until smooth.
Gradually whisk in Milk, and bring to boil. Simmer until thickened. Take straight off heat.
Make up the lasagne. Put 1/3 of meat mix into an oven proof dish. Add a layer of lasagne sheets, then top with 1/3 of white sauce.
Repeat the above until all meat and sauce mixtures have been used.
Top Lasagne with grated cheese, place in oven for around 30mins, or until golden on top.
Serve this up with a side salad or garlic bread for the perfect meal. Healthy and simple.
I hope that you enjoy this recipe. If you wish for more information on how to make it then please feel free to contact me anytime.
This recipe has been handed down to me by my mum and each time we add something to it to make it our own. This is something I make when I have a fair amount of time as it can take a little time to make (especially if you make the pastry yourself).
What I love about this pie is that it is jam packed full with ingredients and so you only need a small amount of it before you are full. Paired with mini roast potatoes and fresh veg this is a great dish for a cold winters day, it’s warming and filling and that’s exactly what you need when you have hungry mouths to feed that never seem to be full.
I recommend you make the filling for this pie the day before you are going to cook it as that ensures that the meat is infused with the different flavours, making for a tastier dish that you just won’t be able to resist.
4 chicken breasts cooked and shredded
100g cooked ham
150ml double cream
75ml chicken gravy
2 tbsp fresh tarragon
1 tsp cornflour
1/2 tsp english mustard
250g ready rolled puff pastry
1 med egg beaten
Put chicken, ham, cream, gravy, tarragon, cornflour, mustard and pepper in a large bowl.
Leave to marinate over night
Spoon filling into a shallow baking dish.
cover with pastry, trim to fit
brush with beaten egg
cook for 30-35mins
serve hot with veg and potatoes.
You can also blind bake some puff pastry with baking beads for about 10 mins before putting the filling inside it. This makes it a bit more of a traditional pie, rather than a hot pot with a topping.
A Fish Pie is full of protein, veg and yummy goodness. This is something that my dad used to make all the time when I was little, and when I asked him where he got the recipe from he told me it was from my nan.
Since having the recipe I have adapted it and moulded it to my tastes and to something that my little one is more likely to eat. I have now got my fish pie to an almost perfect state, but I know it is missing something, and I hope to one day find out what that is and then share it with you.
For the Mash
5 med potatoes
ground black pepper
For the Filling
Fish pie mix (defrosted)
2 cups milk
2 tsp cornflour
3 hard boiled eggs (cut into 4)
1 tbsp parsley
2 cups of frozen peas
A knob of butter
Pinch of pepper
As I said at the beginning of this post there is something missing from this ingredients list and I still haven’t worked out what it is. But that’s what cooking is isn’t it? one big experiment with food.
Peel and chop the potatoes into small pieces. Put them on to boil.
Boil the eggs for 12 mins ~(to get hard boiled)
Once boiled leave the eggs to cool for 10mins then peel and cut into 4 pieces
Once the potatoes are soft drain the water and add a knob of butter and splash of milk
mash the potatoes and add more milk or butter to the consistency you like, set aside for later
Pour a cup of milk into a pan and bring to boil.
Add the fish, let simmer for around 5-10 mins.
remove fish and add flour and parsley to the milk, mix well until smooth and it thickens
add in the peas, simmer until they are heated through
add in fish, and eggs
set into a pie dish (I used a lasagne dish)
layer the mashed potato on top, run a fork in the potato to make ridges
top with cheese
bake in the oven at 200c for 25-30 mins or until golden brown
Serve with veg of your choice.
This is dish very simple to make but does require a bit of your time, however if you have older children they could help you make the sauce or for a better result prepare the filling the night before you wish to make the pie so that the flavours are really infused.
I hope you enjoy this recipe, if you have any ideas on what could be missing please let me know.
Quiche is one of our summer go-to’s. It is a light and tasty dish which is perfect for a warm summers day paired with a wonderful salad. My salads usually consist of a selection of lettuce, tomatoes, celery, pepper and cucumber. I don’t use a dressing as I usually mix it with the products that I am pairing it with.
There are so many fillings that you can add to a quiche to make it your own, I am going to share with you the fillings that I used to make the one photographed. However the world is your oyster when it comes to the fillings that you can add to a quiche.
280g plain flour
140g cold butter
300ml double cream (or creme fraiche for a lighter filling)
a handful of tomatoes
50g grated cheese (I like to use a red cheese like red leister)
Making the Pastry
Rub flour and butter together until crumbs are made
Slowly add water until a dough is formed
Roll out pastry until desired size and put into the tin
leave in fridge for 20 mins
Heat oven to 180c
Prick base of tart, line with greaseproof paper and put baking beads on top.
Blind bake for 20 mins with beads then 5 mins without.
To make the filling
Prepare and cook filling items so semi cooked. (onions and peppers slightly softened)
Beat eggs, gradually add cream and seasoning (the mixture wont go thick but will stay a runny consistency)
Sprinkle parmesan over the base,
add filling ingredients
top with the cream mixture and cheese
Bake for 20-25 mins, until golden brown
leave to cool and remove from tin
While this is a slightly more complex recipe in terms of time it takes to make, this is an absolutely tasty delight once the recipe has been perfected. Since making this dish I have found that adding the cheese into the cream mixture makes it have a fuller taste. We have also found that bacon and other seasoning items such as pepper, basil, and parsley also go really well with a quiche.
I hope you enjoy this meal and have fun adding your own fillings and experimenting like I have been doing and still am!