Puff, puff, puff and more puff (pastry and all things sausage)

Sausage rolls

Now why?, when they can be bought in the shop (pretty much all shops at that)

a) these taste better

b) not difficult to do

c) really!

Soooo ingredients (be prepared to write this mammoth list down!)

• Packet of puff pastry (pre rolled, lighter fat one available if desired)
• 6 sausages (I go for premium, minimum of 75% meat content, check those ingredients peeps)
• 1 egg beaten (thrashed, whisked what ever one prefers)

Method:

Strip the skin off the sausages

  

Roll pastry out of the packet and split horizontally in half, lay 3 on each half in a line up to the front, leaving enough to roll. Egg the back and roll back wards.

Cut into desired size.

Spray a tray with cooking spray (saves the faff of greaseproof/baking paper) and align rolls and egg wash.

Now I have a fan assisted electric oven and find 170 plenty hot enough and place the tray in the bottom 3rd so pastry cooks but does not burn, for 30 mins.

Now you can get as creative as you like, I have added stuffing, grated apple, cranberry sauce, cooked chopped bacon, fried onion and so on with the sausage meat. You can roll them smaller and use chipolata sausages for a finer roll. You can use flavoured sausages, made some cracking ones using pork and chili sausages.

Enjoy xxxx

(oh and a quick by line costings, 12 pack sausages £2.55, pack of puff pastry £1, 1 egg 35p = makes 12 rolls approx 0.22p per roll!!) 

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Simple peanut butter cookies!

I like to cook things that are a) as simple as they can be b) with simple ingredients, because I at my core am very simples too. 

So here is the best most simplest peanut butter cookie recipe borrowed from over the pond from a very close friend of mine

Ingredients:

• 2x cups of crunchy peanut butter
• 2x cups of coconut sugar (I used caster from the cupboard)
• 2 large eggs
• salted peanuts

Method:

1. Preheat your oven to 180/170 fan.
2. Whisk the eggs until light and frothy.
3. In a separate bowl combine sugar and peanut butter till fluffy
4. Fold in egg mixture until full incorporated
5. Place a dollop (yup that's a technical term there!) on a lined baking tray, sprinkle extra peanuts on the top and cook in the oven until golden brown.
6. Cool slightly and eat

 

Cheesecake (AKA food of the gods!) the easiest recipe ever.......

The ultimate kitchen cheesecake recipe soooooo simples and yummy.....

So the basic recipe is this

Biscuits (any crumbly kind, will offer suggestions for different styles) 300g

Butter 100g

Cream cheese (plain) 250g

Double cream 250g

Method:

Crush biscuits and melt butter, mix melted butter to biscuit crumb, until combined (more butter might be needed as some different types of biscuit absorb the butter differently), gently press down into a flan/quiche dish, I line mine with foil helps to remove the cheesecake with ease. Chill until firm.

Pop the cream and cheese in a bowl, and whisk until combined and thick enough so it stays in the bowl. 

Now add your flavour, 1 tbsp of Lemon and rind for lemon, melt the same quantity of chocolate as cream/cheese allow to cool slightly then whisk in, any fruit, fresh is better as not too liquid, a tsp of vanilla extract for vanilla and sooooooo on xxx

Spread on top of the base and chill, can be done and ready in just over 1hr.

This week I did a nice biscuit base, with dark chocolate and raspberry, last week a two tiered malteaser flavoured one, I did the above cream/cheese mixture x2 one layer had milk chocolate and 4tbsp of malted drink powder, the other was just white chocolate and I used malted milk biscuits for the base xxx