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

Surgery 2 (or 3..) in the bag..

GUESS WHO IS FOUR MONTHS POST OP?! Me.

AND GUESS WHO IS INSANE ENOUGH TO DO IT ALL AGAIN?! Also me.

Anyone who follows my Instagram knows I have upper back skin, giving the whole “back boob” illusion. IMG_4050Yikes.

A lot has happened in the last few weeks.

I’ve completed a 12,000 word thesis to complete my degree – and received a first class mark for it. I’ve booked my second (or third, if you count my hip re-operation) skin-removal surgery on June 5th, where I will be getting an upper back lift and breast augmentation. But, most importantly, I have reintroduced cheese into my diet. 

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I DO NOT TRUST MYSELF WITH CHEESE. It is the devil. You always want to pile it on, rather than having the recommended 30g, but MY WORD THERE IS A LOT OF SATURATED FAT IN THE STUFF.

Enter my new cheese favourite – eat lean protein cheese. This isn’t an ad, I genuinely just want to sing praises on the stuff. It is a super low fat cheese that is only 3% fat, and 1.7% saturated fat. But what does this mean? IT MEANS YOU CAN PILE ON THE CHEESE AGAIN, FOLKS!

Anyhow, clearly the small things in life make me far too excited, so back to reality.

(Oh my god wait, did you see the sparkly laptop case I hand-made!?)

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Super cute, right!?

AND OH MY, GUESS WHAT I FORGOT TO MENTION TO YOU ALL?!

I REVERSED MY TYPE TWO DIABETES!!

Anyhow..

I am four months post op, and I’m still having issues. 

Since my hips were re-operated on, new scar tissue has formed (and it is solid!!!) and it is preventing the normal fat and swelling to subside, so I have a very annoying half-sided swollen belly lump STILL. But my surgeon is going to fix it in my coming operation – given the skin has relaxed and theres another cm he can remove.

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How cute is my belly button though? Long were the days when I lived with a sagging mass and wrinkled load hanging off my stomach. 

And do you know what the best part is?! I’m at the lowest weight I remember being (other than when I was seven years old and weighed seven stone).. 63kg! Pre-surgery I weighed in at 71.7kg, so I’m super happy with that progress.

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Celebratory naked burrito, anyone?

Henrietta x