An overdue catch up… with SAUSAGE ROLLS.

I am going to desperately try to commit a little more to this page. As I have previously mentioned, I am far better at using my instagram, but for the last year I have been frantically working ridiculously hard to pass my PGCE (and I did!). It really didn’t leave me with a lot of time to post on here, or on my instagram. BUT, I am really going to try this time.

I love cooking. I love everything about it – not just eating the final product. 

And I miss this blog. I miss it. So I am coming back, and we will see how long it lasts.

The truth is, in the last few years I have become very independent when it comes to cooking. I don’t often follow recipes anymore. I throw together what I fancy and something new is born. BUT, as useful as that is for me, its really not that useful for those of you who message me and ask for the recipe. Truth is, I have no idea what the recipe is.

Alas, I’ll give this one a go.

Now this is a favourite of mine. FOR THOSE OF YOU WHO LOVE A SAUSAGE ROLL then you need to listen up. 

IMG_0514

These babies are good – they are great. I saw the idea on an episode of “Eat Well for Less” and I never looked back.

First thing is first, get yourself to Marks and Spencers because they do the best skinny sausages I have ever had. (Added a link for you – because I’m good to you). These are GREAT and they have never not been on the 2 for £5 offer. If you fancy popping to Sainburys, they stock heck super lean sausages which are great too – I just prefer the juicier M&S ones. ** GIVE IT A GO WITH CHICKEN SAUSAGES TOO – THEY ARE STILL GREAT! **

However, if you really aren’t the bothered about the fat content of your sausages then just go ahead with your favourite bangers – BUT THE BETTER THE QUALITY, THE BETTER THE SAUSAGE ROLLS. Please get some bangers with a good amount of pork percentage. (Equally, if you are a veggie or vegan then given these a go! I made these at christmas with some chestnut and cranberry soy-sages from a great little vegan shop in Norwich called Tofurei – give them a visit if you are ever around because I just eat their soy-sage rolls because they’re great).

Enough with the chit-chat, right? You want the sausage rolls.

Screen Shot 2018-08-04 at 21.44.32

Ingredients

  • 50g/1¾oz butter or vegetable oil
  • 6 pork sausages (or whatever else you fancy!)
  • 6 large sheets filo pastry, room temperature (ideally remove from the fridge 20 minutes before needed)
  • salt and pepper
  • OPTIONAL (but a must-have if you are me) – caramelised onion chutney. (Here’s a little idea that I like to use – whack in whatever you want! I’ve tried chilli jam, mustard, pesto when using chicken sausages.. whatever you fancy!)

Method

  1. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with greaseproof paper.

  2. Melt the butter in a small saucepan over a low heat and season with salt and pepper. If using oil, just season the oil in a bowl with a pastry brush to hand. Meanwhile, make a slit along the side of the sausages, peel the skin off and discard.

  3. Lay a sheet of filo pastry on a clean work surface and brush with the melted butter/oil. Layer another sheet on top and brush with more butter. Lay two sausages along the shortest edge of the filo, then roll it up to form a long sausage. If you are using the caramelised onion chutney they layer a thin line on top of the sausage meat and roll with the sausages. Cut into four pieces and place onto the baking tray. Repeat this step another two times.

  4. Brush the tops of the rolls with any remaining butter/oil and bake in the oven for 25 minutes until cooked through and golden-brown.

Screen Shot 2018-08-04 at 21.43.59.png

I mean, they are beautiful right?

I’ve seen various slimming world videos circulating around facebook where they use wraps as the pastry too – worth a go if you are feeling inventive! 

Screen Shot 2018-08-04 at 21.44.07.png

Lots and lots and lots of love,

Henrietta x

Are you telling me I can still eat biscuits?

A somewhat common misconception that I had when being diagnosed with diabetes was the inability to eat any treats containing sugar, or even simple carbs like pasta, rice and potatoes.

Wrong.

I wanted to share this recipe with those of you who believe we can’t allow ourselves a little bit of sugar in our lives, despite the capabilities of our pancreas.

This is again from “The diabetes weight loss diet” which you can purchase here.

Oat thins (makes 12 thins)

FullSizeRender

Ingredients

90g porridge oats

75g unrefined light muscovado sugar

2 tablespoons brown bread flour with malted wheatgrain

2 egg whites, lightly beaten

2 tablespoons unsalted butter, melted

Method

  1. Preheat the oven to 190 degrees celsius (375 degreed Fahrenheit or gas mark 5). Line a large baking tray with baking powder.
  2. Mix all the ingredients together. Spoon 12 dollops well spaced on the baking tray, then, using a fork, flatten each one to about 8-9cm diameter.
  3. Cook for 15-20 minutes until golden brown. Leave to cool on the tray then transfer to a wire rack until cold and crisp. Store in an airtight container.

Per serving: 81 calories; 3g fat; 1g saturated fat; 13g carbohydrate; 0.01g sodium.

These little treats are pure bliss – but it is so tempting to eat them all at once! If, like me, you can’t resist a good biscuit then just freeze them to stop yourself from scoffing them all. When you want one, take one out of the freezer and either let it defrost (they’re thin so they defrost quickly) or microwave it for 10-20 seconds.

Happy baking!

Henrietta x