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Archive for May, 2011

You will need:

4 – 6 GOOD QUALITY beef sausages

1 baby leek or 1/2 large leek – finely slices

1 medium carrot – finely diced

2 large celery stalks – finely diced

800g tin roma tomatoes

1 massell beef stock cube dissolved in 2 cups boiling water

400g tin 4 bean mix

400g tin cannellini or butter beans

1/2 cup chopped roughly parsley

1/2 cup finely chopped basil

1 bag of baby spinach leaves

1 tablespoon of butter (optional)

Freshly ground black pepper

Method:

On a medium heat, cook the sausages through – then remove from heat.

Using the fat from the sausages sweat the leek, carrots, and celery.

Add the stock cube/water, tin of roma tomatoes, 4 bean mix and other beans.

Bring to the boil then  reduce to medium/low.

Cook for 45minutes  until thick and rich.

Chop up the sausages – down the middle and then into bite sized pieces and stir into the bean mix.

Add the spinach, basil and parsley.

(Optional to stir through a tablespoon of butter to add a richness and sheen to the dish)

As soon as  the spinach is wilted, serve with fresh black pepper and a chunk of fresh bread.

Enjoy!

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I made these in mini muffin pans and they were lovely

Ingredients

  • Cake mixture
  • 2 medium carrots grated
  • 1 1/2 cups self-raising flour
  • 1 tablespoon mixed spice
  • 1/2 cup brown sugar
  • 3/4 cup light oilve oil
  • 1/2 cup treacle
  • 3 eggs
  • 1 tsp vanilla essence
  • 1/2 cup currants
  • 1/2 cup crushed walnuts or pecans
  • Icing
  • 250g block light cream cheese
  • 1/2 cup icing sugar
  • 1/2 tsp vanilla essence
  • 1/2 tsp lemon zest
  • 1/2 tsp lemon juice
  • Toasted coconut to sprinkle on top

Method

  • Preheat oven to 160°C.
  • Grease cake tin or muffin pan
  • Put the brown sugar, oil, golden syrup, eggs and vanilla in a large mixing bowl.
  • Whisk together with a fork until smooth.
  • Add dry ingredients.
  • Stir through with fork until smooth,
  • Add nuts and currants and carrot.
  • Stir until evenly combined
  • Ladle into muffin pans or pour into tray
  • Bake for 25 minutes or until evenly cooked through.
  • Cool on a wire rack.
  •  Prepare the icing by stirring ingredients through with a fork until smooth and spread over the cooled cakes.

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