Caramelised Onion Sausage Rolls

My favourite type of sausage is caramelised onion and the inspiration for this recipe came out of this favourite. It's really simple and I'll even allow you to buy the pastry. This is simply because no one really has enough time to make puff pastry unless they have all day. Anyway, have it with anything at dinner, mash goes well and it's even great the next day for lunch! This recipe is for 4 sausage rolls.

Ingredients:

400-500g of Sausage meat (Or 8 de-skinned sausages)
2 large onions
1 tbs of Brown Sugar
Pinch of Salt
Good Helping of Pepper
And herbs or your choosing
(I even add a couple of cubes of chopped frozen spinach to the onions)

1 Jus-roll Puff Pastry Block

Method:

1. Preheat oven to 200°c or Gas Mark 6.
2. Dice your onions and cook with oil in a pan.
2. Once the onions are browning add the sugar and caramelise the onions. (Once they're caramelised I add the spinach)
3. Empty the sausage meat in to a bowl and add the salt, pepper and herbs. Stir well.
4. Then add the onions (and spinach) and stir well to make sure it's mixed well.
5. Cut the puff pastry block in to quarters.
6. Roll each quarter of pastry in to a rectangle and place a quarter of the sausage mixture at one end of the pastry. Roll the pastry and crimp at the edges. Repeat this four times.
7. Place the 4 rolls on a baking tray and bake for about 25 minutes or until golden brown.
8. Serve with whatever you like!

I would bare in mind that these sausage rolls are quite big but you could use these ingredients and method to make smaller ones if you wish!

- Emma xxx

Spinach, Ricotta & Pea Tart(s)

Great dish for dinner (hot) or next day cold for lunch. Quite easy to make and a really nice vegetarian dish!

Ingredients:

1 tub of Ricotta (usually 250g)
3 Eggs
4 Frozen cubes of chopped Spinach (They'll be in most frozen sections in the supermarket)
1 Large Red onion
Peas (up to you how many!)

+ Puff pastry, either some you've made or shop bought. If I'm honest I have no desire to make puff pastry and for a quick meal in the evening I would recommend buying it but if you have the time go ahead!

Method:

1. Preheat oven to 180°c.

2. Finely chop the onion and gently fry along with the frozen spinach. Don't let it burn but keep going until all the spinach has melted.

3. In a large mixing bowl whisk the eggs and the ricotta together until smooth. Add some salt and pepper and if you fancy you can also add some milk or cream, but not too much.

4. Boil some peas for a few minutes while you sort out your pastry.

5. Pastry. Now it's up to you how big/small you make these. I've made them in muffin tins (could be good for parties), Yorkshire pudding tins (as seen below) or a tray bake. It's completely up to you! Roll out the pastry and line your chosen dish.

6. Drain the peas and add them to the egg and ricotta mix then add the spinach and onions.

7. Spoon the mixture into the pastry and try not to overfill.

8. Bake in the oven for 20-40 minutes depending on how large your tarts are.

9. Serve with veg and mash for dinner or cold with salad the next day for lunch!

Great hot or cold dish, maybe make one too many for your lunch the next day!!

- Emma xxx

Philadelphia and Bacon Chicken

Now this recipe I think was on a TV advert a while ago promoting Philadelphia and how you can use it in cooking. Changed the recipe slightly to make it a bit more everyday (so substituting parma ham for bacon but by all means use parma ham!). It's a family favourite now and when I come back from university it's definitely a popular request!

Ingredients:

As many chicken breasts as required.
Two slices of bacon per chicken breast.
A Small tub of Philadelphia (or supermarket branded) cream cheese, preferably the garlic and herbs one but if you're not too keen on garlic then plain is fine.
Some onions
Cherry Tomatoes
Balsamic Vinegar
(Herbs: Thyme?)

Method:

1. Preheat the oven to 180°c.

2. Cut a slit down the middle of each chicken breast and fill it with a good helping of cream cheese.

3. Carefully wrap the two slices of bacon around the chicken then place in an oven proof dish.

4. Chop up some onions and scatter them in the dish.

5. Add the tomatoes, (herbs), balsamic vinegar (don't be stingy!) and if you want a thick sauce add some tomato puree to the dish.

6. Cook in the oven for about 40/45 minutes.

7. Serve with some greens and choice of potato.

(8. I recommend that you cook one extra chicken because it is FANTASTIC cold in your sandwich the next day)

Anyway, the recipe, like most of mine you'll find is slightly up to you. I've given you the idea and I hope you go and make it your own - comment with some of your suggestions! I cook this dish differently every time and it's always good so don't be afraid to try something new!

- Emma xxx