One of my favourite light meals to make, over the Christmas holidays, is sausage and mango rolls. They can be made using just four ingredients. Quick and easy, plus great to snack on as we watch a movie. Everyone loves them and I can enjoy the film too, rather than being stuck in the kitchen. Making me a very happy person too. Win-win. Instant jig on the spot time.
Then a few weeks ago, I bought a pack of turkey sausages. Just to try out. I thought they might be an alternative for sausage meat, if I removed the skins. It worked. This might also work with chopped up, left-over turkey too. In just over a month, I’ll be so glad I thought of this idea. I’ll have enough turkey leftovers to make a dozen batches of these finger sized snacks.
In the meantime, I can use turkey sausagemeat. Want to know how I made turkey and mango sausage rolls? Continue reading
This is only the second pumpkin pie I have made. Ever. The last one was so long ago, that it was only as I tried to carry the over-filled pastry case to the Aga, that the memory came flooding back.
Funny how something can bring it all back. This time it was the trail of spilt pie filling on the floor. Oh yes, then I remembered that next time I made it, I was going to add the filling once the pastry case was already in the oven. Might have avoided the burnt spilt effect around the edge.
So a quick note to future self (and anyone else that might want to make pumpkin pie in an Aga):
Recipe – for a simple, but tasty pumpkin pie, I used this one (instructions are for a conventional oven). For the pastry case, I used my usual sweet pastry recipe. Rolled out, put in a greased pie dish and left to rest in the fridge, while I prepared the rest.
Ingredients – I used a pumpkin that was for cooking not carving (£1.20 from Sainsburys), which I de-seeded and sliced up. Then roasted on the floor of the roasting oven. Took about 30 minutes. Easy to scoop the flesh out of the skin.
Preparation notes – Mash the pumpkin flesh with a potato masher to make it into puree. Squeeze as much liquid out of the puree as humanly possible. Next, I put all the pie filling ingredients in my Kitchen Aid bowl and mixed them thoroughly with the wire whisk.
Baking notes – I put the pie on the Continue reading
I’m not sure what this says about me, but I’ve always liked the idea of edible eyes. The sugar based ones that look like wobbly craft eyes. Googly eyes. Sorry? Oh no! What did you think I meant?
Eugh! No. I’m not ghoulish. We’re talking sugar based. It’s just that every time I see the eye cake decorations, I am sorely tempted to buy a packet to decorate cakes. I haven’t. I’m yet to find a pack that I think is priced right, but the idea of putting the equivalent of wobbly craft eyes on cakes is appealing.
So instead, I experiment.
We made ghost biscuits today. Just a run of the mill sugar cookie recipe and rolled out fondant, stuck on with a mere hint of runny icing sugar. The shape is from the flower part of a tulip shape cutter. Continue reading