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

2 months and counting.. 

Today, on the 19th October, marks 2 months away from my surgery date. I have waited patiently. I have had this booked since February and it’s finally starting to feel real. 

So how am I going to celebrate? 

With a recipe post, of course! It’s been a while, so I’m making it a double to satisfy those of you who keep asking for recipes on my Instagram posts. 

Fakeaway chicken (or turkey) korma


Now I am not accompanying this recipe with my baked onion bhaji recipe, as I am yet to perfect the quantities and I would hate to disappoint with what is potentially such a crowd pleaser. 

Ingredients (serves 2)

2 chicken breasts – I sometimes substitute with turkey because it’s slightly leaner (but one turkey breast is plenty for two people!)

100ml chicken stock 

1 chopped onion, diced 

2 tsp korma curry paste (even better if you make your own!) 

200g 0% fat Greek yoghurt (or coconut alpro yoghurt)

1 tsp curry powder (optional)  

Designated coconut (optional) 

Thickening granules (optional)

Method 

1) dice the onion and fry in a little olive oil – I use a spray mechanism to prevent too much oil hitting the pan! 

2) add the chicken/ turkey (cut into chunks) and fry until browning. Once browned, add the chicken stock and bring to the boil. 

3) separately, mix the yoghurt with the korma curry paste until you get a beautiful golden colour – you can adjust the amounts if you prefer! 

4) add the yoghurt mixture to the chicken and stock and mix thoroughly. Let the curry simmer for 10 minutes, adding the curry powder and designated coconut if you would like. 

5) if you prefer your curry sauce thicker, add some thickening granules. You can buy these from most supermarkets. Alternatively, add a little cornflour solution. 


Serve with some cauliflower rice, or basmati rice, and mango chutney! I make my own mango chutney and nothing beats it. 

That brings me on to my next recipe. 

Homemade mango chutney 


Makes 500 ml in total – I fill 4x 125ml jars. 

Ingredients 

  • 4 large mangoes, peeled, stoned and sliced
  • salt
  • 4 cloves garlic, peeled and crushed
  • 200ml agave syrup
  • 2 baking apples, peeled, cored and chopped
  • 1 tbsp English mustard powder
  • 1 tbsp grated fresh root ginger
  • 600ml/1 pint white wine vinegar
  • 1 tbsp cayenne pepper
  • 2-3 teaspoons cumin seeds 

Method

1) slice the mango and sprinkle with salt, put to one side.

2) Put the garlic, agave syrup, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, combine. 

3) wash the mangos. 

4) Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Add the cumin seeds depending on your taste. Spoon into sterilised jars and seal.

These will last for months if your jars are sterilised! And they go down a treat! 

So to finish my catch-up post (and I know it’s been a while – the final year of university is taking its toll!) here is a progress photo to celebrate 2 months until my skin is removed

Happy eating!

Henrietta x 

Hawaii holiday-ing.. 

I literally had the best time ever in Hawaii in May. 


I had the worlds most amazing banana bread French toast out there.


And the ‘two scoop rice’ served with everything hits the spot. For breakfast. 


But I had a fair few sweet treats. 😍


The breakfast in Hawaii was by far my favourite meal of the day. There was this absolutely fantastic place in Waikiki called Duke’s, in the outrigger hotel. They served the most incredible breakfast buffet ever, with freshly made omelettes to order, breakfast potatoes, bacon, homemade chicken and bacon sausage, homemade Portuguese sausage, French toast, cheesy scrambled egg, fresh fruit, and so much more all you can eat food. I seriously recommend it.. If you’re ever in Waikiki? 


Another great thing about Hawaiin cuisine is fresh seafood. 


And lots of it.

I travelled to Honolulu and stayed in Waikiki, beginning my trip on O’ahu. I then travelled to the beautiful and cultural Maui, where I stayed in Napili. The old Lahaina luau on Maui is a must if you ever visit! 


And they let you take some banana bread home. Yum. 


The point of this post is..

Visit Hawaii. It’s great. 

I’m going back next year. 


MAHALO. 

Henrietta x 

The alternative to steak and chips

Well, it was one of those no expense spared nights last night at a lovely little restaurant on tresco (the scilly isles). After carefully considering my options from the menu provided I asked my mother about the sweet potato wedges. 

“Are they deep fried or oven baked?

To which my response was along the lines of “they’re much too crispy to be oven baked”. It seemed, however, my question spoilt everyone’s fun as my mum then decided that the six of us could only share the single portion of sweet potato wedges given my concerns on how they were cooked. 

Oops. 

Anyhow, that somewhat spoilt my choice to have a healthier version of steak and chips, though I did manage to work my way around the menu. 

First of all, when it comes to ordering steak, you want to choose the least fatty cut you can. Fillet is by far the healthiest option you can go for – but it is also the priciest. I didn’t have beef fillet available on the menu last night so my second best choice is sirloin. I tend to avoid rump at all costs after learning it has a higher fat content than I expected. 

If you prefer your steak rare then you are in for a treat. You actually burn more calories digesting a steak the rarer you have it – and, luckily, that’s just how I like it.

Once my steak was chosen I was back to my dilemma of what to substitute in the place of chips. I had already discovered the sweet potato wedges weren’t my best option, despite their low GI rating, so I reverted back to my safest bet – boiled potatoes please.

Obviously they aren’t quite the same as having steak and chips, but I have to say the health benefits make you feel a lot less guilty upon finishing the meal. 

So there it is: my posh steak and chips. A rare sirloin steak with chickpea purée, boiled new potatoes, roasted tomatoes and steamed beans and broccoli, marinated in aged balsamic. 

Now, come on, were you really expecting me to tell you to still eat chips

Henrietta x