Wednesday, 18 October 2017

The Daily Snap - 18/10/17

Day two of black and white photos - we've been making vegan chocolate mousse.

Rach Eats Lunch: Sausage & Egg Rolls

Homemade sausage and egg roll recipe

There's a certain supermarket at the moment, and they've launched this sausage roll, right? And it's a foot long. Yes, a foot. I'm not going to name the supermarket, but Morrisons, if you're reading this, I've yet to find one in my local so you'd better start baking, okay? Thank you. Now that I've got my declaration for the day out of the way (and I made a rhyme that's right on time, it's tricky), I've been thinking. It's one of those crazy days today, where I think I've overdone it over the past few days and sent my CFS haywire. I mean, where am I exactly? Apart from home and sitting in a chair? I've somehow made it to 2pm, which is a start, but I feel like I'm flying, man. (If I was literally flying, I'd show you how to do it too. We'd be rich beyond our wildest dreams. Or we'd end up on the telly.)

Today's recipe is a two parter, because the flaky pastry needs to be made in advance. At least a morning or the afternoon before making. It's a piece of cake, though, and it comes from Delia's website. I don't borrow other people's recipes but when I do, I always credit them. Thanks, Delia! In our sausage roll today, there's a lovely vegetarian sausage AND a boiled egg. Sounds odd, but if you have sausage and egg together in a cooked breakfast, it's officially not. It's as normal as breathing, darling. Tastes delicious too.

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Sausage & Egg Rolls
Everybody loves a good sausage roll. This one's got egg in it.
  • 110g plain flour
  • 75g frozen soya margerine
  • 1 teaspoon ground salt
  • 2-3 tablespoons cold water
  • 2 vegetarian sausages, defrosted
  • 2 hard boiled eggs, deshelled
  • 1 tablespoon soya milk
Start off by making the pastry - measure out the flour and salt into a mixing bowl and then grate in the soya margerine. Use a food mixer (dough hook) to combine the butter and flour into fine breadcrumbs. Add tablespoons of cold water and mix it together until it becomes a proper dough.Roll it out and wrap both ends on top of each other (like folding up letter in a rectangular envelope - DL-sized if you're a geek like me), then roll it out again. Repeat the process, then wrap it in clingfilm and stick it in the fridge until you need it. Give it at least an hour or two to chill out.Defrost the sausages thoroughly at least three hours before baking (very important to aid the cooking) and hard boil the eggs. Remove the egg shells, give it a wash with water, and set the boiled eggs aside.When it's time to make the sausage rolls, take the pastry from the fridge and unwrap the clingfilm. Roll it out into one big ol' rectangle. Do the envelope folding thing again and chill it for one last time (about ten minutes). Take it from the fridge and turn it into a rectangle again. Cut it down the middle so that you have two. They should be fat rectangles rather than thin.Pop a sausage near to the right hand edge of each dough rectangle. Leave a gap of about 3-4cm. Slice the eggs into half lengthways and then half down the middle. Put the egg pieces around the sausage so that it's surrounded. Fold over the rest of the dough and press it down so that it sticks. Make fork marks around the edges for decoration and brush over the dough with soya milk.Line a baking tray and preheat the oven to the standard number of 180℃. Add the sausage/egg rolls and bake for 30-35 minutes until golden brown and crackly and completely piping hot inside. Eat it with a side of microwave vegetables and a dollop of tomato sauce. This can be eaten hot or cold, but please do not reheat it, and make sure you eat it on the day it's made.
Prep time: Cook time: Total time: Yield: Makes two big 'uns.

I love a good sausage roll. I think I love sausage and egg roll just as much. And the homemade flaky pastry? Ooh yes. Okay, mine turned out more like shortcrust, but it was still fantastic. If you ever fancy making your own sausage rolls, I fully recommend it. It was just as good as I'd ever hoped for. Give it a go and let me know what you thought of it.

Homemade veggie sausage and egg roll recipe

Monday, 16 October 2017

The Daily Snap - 16/10/17

The wind blew me over - the tail-ends of ex-Hurricane Ophelia has been absolutely wild. Well, it's been extremely windy here, and it was like 8pm at 11am this morning - seriously dark outside with a yellow (yes yellow) sky. Within the hour, it was bright and breezy blue skies, and still ridiculously windy. I don't think I've ever seen a day like it.

Rach Eats Lunch: Sweet and Spicy Quesadillas

Sweet potato quesadilla recipe easy budget recipes

I love a good toasted sandwich, I do. Sometimes cheese on toast isn't enough - you need it sandwiched between two bits of bread, which means double the melty-ness and double the yum. If you've ever wondered what my favourite toasted sandwich flavours are, I have a little top five chart... drum roll please...

5. Ham and cheese - It's easy as pie to put together, and it tastes great if you don't fancy ham and cheese as a regular sandwich.
4. Tuna Melt (tuna and cheese) - there's something rather scrummy and meaty (yes, I know it's fish) about tuna melt, I used to eat this all the time at one place I used to work at. I'm starting to wonder if there was also mayonnaise in the melt which could have contributed to the tastiness, but it's not the best idea if you're toasting sandwiches.
3. Cheese and baked beans - My Mum's creation, it's like beans on toast in a sandwich and is pleasingly messy to eat. Make sure you have a spoon to pick up the beans.
2. Bacon and cheese - Salty bacon, cheesy cheese. Is there anything better in life? I really don't think there is, unless you're number one on the chart, which is...
1. Mozzarella, pesto and tomato - It tastes blinking amazing, gets messy to eat (very important in toasted sandwiches) and is filled with cheese and tangy tomato and there's a bit of basil-slash-pine-nut action. It's the fanciest of fancy pants toasted sandwiches... and I came up with it!

Um, now that we've talked about toasted sandwiches... today's recipe is a delightful, beautiful quesadilla. If you have never heard of a quesadilla, allow me to explain: it's a Mexican cheese toasted sandwich, in a tortilla wrap. I am so looking forward to introducing you to it, like I am looking forward to making it and guzzling it down. I am adding spicy sweet potatoes to mine to really get the tastebud party started.

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Sweet and Spicy Quesadillas
Toasted tortillas filled with cheese and spicy sweet potato. Ooh yes.
  • 2 mini flour tortilla wraps
  • 1 small sweet potato, peeled and cubed
  • 50g grated strong cheddar cheese
  • 1 teaspoon ground paprika and salt
  • 1 tablespoon olive oil
Preheat the oven to 180℃ and line a baking tray. Peel, wash and cube a small sweet potato into bitesized pieces.Add the sweet potato to a bowl, along with the oil, paprika and salt. Turn the sweet potato cubes over and over until fully coated, and pop the sweet potato on the baking tray.Put the sweet potato in the oven for 20-25 minutes, turning once halfway through. It should be golden and soft. Take the sweet potato out and cover to keep warm.Heat up a panini press or get the griddle pan out. On two tortilla wraps, spread the grated cheddar cheese over one half of the wrap. Next, spread out the sweet potato and then fold over the tortilla wrap so that it looks like a half moon.Pop one wrap under the panini press and cook it for one and half minutes until the cheese completely melts. (For griddle pans, dry fry it for the same length of time, then flip the quesadilla over and repeat the process) Remove the quesadilla, pop it on a plate and slice it into triangles. Repeat with the second quesadilla, put it on the plate and serve straight away, maybe with a bit of salad if you fancy!
Prep time: Cook time: Total time: Yield: Makes 2

In our house, we have meals that we refer to affectionately as being perfect for "Sunday tea," I think quesadillas are definitely on the list now! You can add anything to quesadillas, like leftover cold meats or veggies. I reckon you should definitely give these babies a try. What do you think? Have you ever tried quesadillas?

Sweet potato quesadilla recipe