Wednesday, 21 February 2018

The Daily Snap - 21/02/18

On its way

On it's way out. Is it it's or its?

Rach Eats Lunch: Marmalade-Glazed Sausages & Hasselback Potatoes

Marmalade-glazed sausages with hasselback potatoes recipe


Ooh, hello there! It's Wednesday where you are, and early evening on the first of January in 2018. Time travel is weird, man. I have so got to stop telling you what date it is, but eh, it's fun. It helps me remember. I am so not looking forward to tomorrow, which is the first day back to normality - everyone's back to work and doing all the things, and it's actually really sad because we've all had a great time spending time together. It actually feels like a really long time, even though it's only been a week and a half!

I had a fantastic, fantastic holiday though, and ate a ton of food, sampled prosecco (never again), put up fairy lights, and even found a new pair of trainers in the January sales! Today was also a bit different after my brother accidentally kicked his foot into a wall at his friend's house on New Year's Eve and we had to pop to the minor injuries unit to get it checked. Thankfully everything's fine - he's just got purple toes! What wasn't fine was sitting in the car park and spotting a load of mice running around. Honestly, I was SO GLAD I didn't get out of the car. But I did film it.

So, today's recipe is sweet and sticky and a weeny bit bitter - think of your favourite citrus fruit and imagine it surrounding a perfectly savoury vegetarian sausage. Ooh, that sounds good. But that is basically the crux of today's recipe, and will go amazingly well with mash or, in this case - hedgehog potatoes! (yes, I do know they're called hasselback really) Also, somehow I've synced this up so that it all cooks at the same time - bonus!




print recipe

Marmalade-Glazed Sausages & Hasselback Potatoes
Not your typical sausages.
Ingredients
  • 2 frozen vegetarian sausages
  • 2 tablespoons marmalade, thin shred
  • 5 small mini roast potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon ground salt
  • 1 portion bag microwave frozen vegetables (optional)
Instructions
1. Start off by preheating that oven to 180℃ and lining a baking tray. Wash the potatoes and pat them dry. Next, gently slice thin lines into each potato and pop them on the baking tray. Drizzle over the oil, making sure the whole thing is covered - top to toe - and sprinkle on salt. Pop it in the oven for one hour, turning the spuds over halfway through cooking. The potatoes should fan out and brown, too.2. At the 30 minute mark of cooking, add the sausages to the oven. After fifteen minutes have passed, brush over two tablespoons of marmalade onto the sausages and pop it back in the oven for a further fifteen minutes.3. Remove both sausages and potatoes from the oven and pop it on a plate, fanning the potatoes out like an accordion. Devour immediately, preferably with some mixed veggies!
Details
Prep time: Cook time: Total time: Yield: Serves 1


This was certainly a different way of doing sausages, but super tasty too. The flavours were both sweet and bitter, you know... like marmalade is. Give this a go and let me know what you think!

Monday, 19 February 2018

The Daily Snap - 19/02/18

Bring on the trumpets

Bring on the trumpets.

Rach Eats Lunch: Cheese & Sundried Tomato Flatbread

Sundried tomato and cheese flatbread recipe


Oh my god, it's my last working day of 2017 before I clock off for Christmas. Yes, really. I actually had no plans to post a recipe today, because I thought, well, why not? (Plus I'm well into February, which is today, on the content front) But then I started making something new, on the fly, and I thought... damn it, I'd better blog it. Poop. Just kidding - I'm quite looking forward to it! I'm planning on having a lot of sweets this afternoon to celebrate getting through the year and writing so. many. recipes. Believe me, I think it's something like 122 recipes in 2017 alone. No wonder I'm struggling to think of content! I'm planning on taking this time to rest and recharge and get inspired. So... last night we had Father Christmas around, he came in his sleigh, being pulled by the local fire engine, and it was absolutely epic! I brought my camera out to take loads of photos, and he gave me a lovely wave. I think shouting, "Work it, Santa!" helped. This afternoon, after I finish up this post, I'm starting on decorating the Christmas tree. Although my head says put on a Christmas album in the background, my heart says Taylor Swift. Because I'm different like that.

Today's recipe is that aforementioned on-the-fly jobber, and it involves a new ingredient I appear to have acquired six jars of. Yes, it's red pesto! Quick question, are you a red or a green person? I think I'll always be green, but I think red might change my mind. It's sundried tomato, for goodness sake! I know they look a bit like snot in the bottle, but they're really tasty. Combined with a bit of cheese and all wrapped up in a yummy flatbread, you'll be onto a winner with this bad boy. Right, let's get cracking!




print recipe

Cheese & Sundried Tomato Flatbread
This was done on my day off! What can I say?
Ingredients
  • 110g self raising flour
  • 75g plain soya yoghurt
  • 1 teaspoon salt
  • 1 heaping tablespoon red pesto (with sundried tomatoes)
  • 35g grated cheddar cheese
  • 15g Brie, finely sliced
Instructions
1. Measure out the flour, salt and cheese into the bowl. Add the plain soya yoghurt and pesto and mix it into a squishy, squashy dough. It'll turn a delightful red and have little nuggets of sundried tomato in the mix too. All normal.2. Between two pieces of baking paper, roll the flatbread out to 1cm thick, and heat up a panini press.3. Start off by cooking the flatbread for one and a half minutes, then remove it from the panini press. Slice up some Brie, press it into the flatbread, and return to the panini press for a further two minutes. Serve immediately!
Details
Prep time: Cook time: Total time: Yield: Serves 1


And with that, the work bell has rung. It's time to clock off for the year. Ironically, I'll be back on Wednesday, but in reality I'm actually having just over a week off, so... eh. I'm off to enjoy meself! See you next year! (and on Wednesday!) (#timetravel)