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. 

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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.

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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.

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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! 

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Lots and lots and lots of love,

Henrietta x

Mamma Mia, it’s-a pizza! 

I know what you’re thinking. There is no way this girl is about to tell me I can eat pizza.

Well I was determined to find a way to eat a healthier pizza. When I have a craving nothing will stop me from eating it. 

Obviously a dominos couldn’t be had (even though I really miss their beautiful gooey cookies) but I did find a healthier version of a good old pizza. 

First of all, the pizza base. When I was younger I was bought up on pitta bread pizzas, and I really have no idea if they were common or not.. But I sure love them. 

I searched the shelves for wholemeal pitta bread (but white would still work as long as it’s still low fat). Wholemeal bread is lower GI so more diabetes friendly!

But what on earth would I do about the cheese? I’m sure every dieter out there is aware of the high fat content in cheese. Even reduced far cheese is still high in saturated fats. 

Enter Musclefood’s new virtually zero fat cheese. Now the link I’ve posted is for cheddar, but you can also find mozerella and sharp cheddar for all you mature cheddar fans.   ** UPDATE FOR 2018 – EAT LEAN PROTEIN CHEESE IS A THING AND IT IS AMAZING. BASICALLY AVAILABLE IN TESCOS, MORRISONS, AND WAITROSE **

So the toppings were my next issue. I’m sorry everybody but pepperoni isn’t healthy. But you can easily find ham or roast beef in supermarkets with the nutritional information on the front showing how low in fat they are – especially compared to pepperoni. 

Now if you really need to treat yourself to pepperoni then so be it, just don’t tell anyone! 

Create your pizza with pitta bread, tomato Passata, 30g cheese and your toppings. Bake in the oven for 12-15 minutes at 180 degrees Celsius. 

And if you’re a vegetarian just don’t add any meat toppings! 

A perfect pizza every time! 

Happy cooking!

Henrietta x 

A veggie meal a week keeps you on fleek

You can actually avoid a lot of saturated fat by avoiding meat sometimes. I’m not saying become a vegetarian, but why not have one meat-free day per week?

This little vegetarian treat was a hit when I cooked it for myself and my vegetarian friend. She had it with about four papadums, whereas I had one. Papadums aren’t the healthiest, but if you buy raw ones from the supermarket and pop them in the microwave for 10-20 seconds they look absolutely amazing, taste great and have none of the fats involved in deep frying in oil. This is what I mean by raw papadums.

So here is a very useful recipe from diabetes.co.uk which you can view here.

Vegetarian keema (serves 4)

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Ingredients

2 tablespoons vegetable oil

2 medium onions, finely chopped

200g chopped tomatoes, finely chopped

4 garlic cloves, finely chopped

4 teaspoons ginger, finely chopped

1 green chilli, finely chopped

2 teaspoons fresh coriander

1 teaspoon cumin seeds

1 teaspoon turmeric

300g vegetarian mince (quorn)

100g button mushrooms, chopped

salt to taste

Method

  1. Pour the vegetable oil into a frying pan, and place the pan over a medium heat.
  2. Once the oil’s hot, add the onions and fry until they’re brown, stirring throughout. This should take around 4 minutes.
  3. Whizz the tomatoes in a food processor.
  4. Throw in the garlic and ginger, then cook for another minute.
  5. Mix in the tomatoes and chilli.
  6. Cook for another 4 minutes.
  7. Stir in the coriander, cumin and turmeric.
  8. Cook for 2 minutes.
  9. Place the vegetarian mince and the mushrooms into the mixture and cook for 5 minutes.
  10. Pour 80ml of water into the mixture and simmer for 3 minutes.
  11. Your dish is now ready to serve.

Per serving

198 calories; 7.2g fat; 1g saturated fat; 7g carbohydrate; 17.4g protein; 2.4g fibre

I recommend serving this dish with some brown rice or, as I did, a papadum if you’re feeling slightly less hungry (ha!). 100g cooked brown rice is a (slightly) small amount but is what you should aim for if you’re dieting, but given the low calorie and fat content in the keema you can get away with some extra rice in the dish. 

When following this recipe it is MUCH easier when you actually are cooking for four. When I was cooking for two I had to halve the ingredients and, somehow, got a little muddled so ended up adding water to the keema (hence the leaky water in picture two – it won’t happen to you if you follow the recipe).

Happy veggie cooking!

Henrietta x