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Smoky sausage casserole
Nutrition: per serving
kcal525fat29gsaturates10gcarbs39gsugars17gfibre7gprotein22gsalt3.1g
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Ingredients1 tbsp olive oil
olive oil1 onion
Onion, finely chopped
1 garlic clove, crushed
1 large celery stick, finely chopped
2 peppers
Peppers(any colour), cut into chunks
pack 6 pork sausage (about 400g/14oz)
1 tsp sweet smoked paprika
½ tsp ground cumin
½ tsp chilli flakes
2 x 400g cans chopped tomatoes
400g can cannellini beans
Cannellini bean, drained
250g bag spinach
Spinach( or use the same quantity as frozen)
2 tbsp fresh breadcrumbs (or frozen – see tip)Method
Put the oil in a large, heatproof casserole dish over a medium heat and add the onion, cooking for 5 mins until starting to soften. Tip in the garlic, celery and peppers, and give everything a good stir. Cook for 5 mins more.
Turn the heat to high and add the sausages. Cook for a few mins until browned all over, then reduce the heat to medium, sprinkle in the spices and season well. Pour over the tomatoes and bring to a simmer. Cover and continue simmering gently for 40 mins, stirring every now and then.
Heat the grill to high and uncover the casserole. Add the beans and spinach, and stir to warm through. Scatter over the breadcrumbs and grill for 2-3 mins until golden and crisp.
Great sausage casserole
Preparation time
30 mins to 1 hour
Cooking time
30 mins to 1 hour
Serves
Serves 6
1–2 tbsp sunflower oil
12 good quality pork sausages
6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths
2 medium onions, thinly sliced
2 garlic cloves, crushed
½–1 tsp hot chilli powder or smoked paprika
1 x 400g/14oz can chopped tomatoes
300ml/10fl oz chicken stock
2 tbsp tomato purée
1 tbsp Worcestershire sauce
1 tbsp dark brown muscovado sugar
1 tsp dried mixed herbs
2 bay leaves
3–4 sprigs of fresh thyme
100ml/3½fl oz red or white wine (optional)
1 x 400g/14oz can butter beans or mixed beans
salt and freshly ground black pepperMethod
Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside.
Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.
Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil.
Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.
Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
Pour over the wine, or some water if you’re not using wine, and bring to a simmer.
Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread.
Back on topic …. Sweet peas . (My favorite flower btw) My gran used to just chuck the seeds in the ground near the trelis & she grew the best Sweet Peas for miles around. Sadly I didnt inherit her gardening ability …. Mine dont come to anything & thats grown from seedling.
Why? Planting
Early sowing is one of the secrets of sweet peas. plant them in very late winter or early spring as soon as the soil is dry enough to work. (Do not wait until frost.) In the coldest parts of the country, get a jump on the season by starting sweet peas indoors in six-packs or Jiffy pots. Harden seedlings off for at least a week, and then set them out into the garden as soon as the soil can be worked. If you garden in mild winter climates plant sweet peas in the late fall so they can develop and bloom in late winter and early spring.
Sweet peas are happiest with their heads in the sun and their roots deep in cool, moist soil. When possible, plant low-growing annuals in front of them to shade their roots.
Choose a well-drained site. Alkaline soil is best; sprinkle some powdered lime on the surface if your soil tends to be acidic.
Prepare a rich soil by mixing in generous amounts of compost and well-rotted manure mixed to a depth of 2 feet.
Prior to planting, you’re going to want to dig a nice deep trench of about 4 inches in depth.
After you dig the trench, make holes with a pencil, drop in the seeds, and press down on the soil to firm it and shut out any light.
Before planting, soak the seeds in water for 24 hours. Then nick the seeds with a nail file before planting to speed sprouting. You do not need to soak seeds in a temperate climate.Care
Once planted, germination can take 7 to 15 days, depending on the soil temperature.
As seedlings emerge and grow, gradually fill in the trench. Hoe more soil up to them.
Keep soil moist. Summer rain may be ample. If you put your finger into the soil bed to its first joint and the soil is dry: water them at the soil level and do in the morning; sweet peas can suffer from bud drop.
If you use plenty of aged manure and compost when planting, you do not need to fertilize. If you do want to add nourishment, use high potash feeds, as nitrogen feeds encourage too much top growth.
Sweet peas prefer cool days and nights and will start to fade when temperatures go above 65 degrees F.
Except for the bush types, sweet peas are real climbers. Give them at least 6 feet of good support. Some varieties may climb to 9 or 1 feet. If you don’t have a fence or trellis, provide brush or chicken wire or bushy stubbly twigs that they can cling to.
When plants become established, mulch well to keep the soil cool and moist. If you mulch, you may not need to water your sweet peas unless the soil gets dry.
To encourage bushy growth, pinch off the tops when plants are 6 inches tall, not before or you’ll encourage premature side-shoot development.
Pick the flowers for bouquets often and the plant will put energy into more blooms instead of going to seed. Harvest the stems when the lowest blossom is just begining to open.Pests/Diseases
Slugs and snails may attack young growth.
Pythium root rot, powdery mildew, rust, gray mold, and various leaf spots are common.i tend to plant mine in pots against the fence or baskets
We already know how effective baking soda is in our kitchen, or just around the house, but did you know how effective it can be in your garden? After trying these tips, I will never use chemicals again! Here are the most significant baking soda uses in the garden:
1. Make a Non-Toxic Fungicide
In order to make a non-toxic fungicide, mix 4 teaspoons of baking soda and 1 gallon of water. Use it on roses for black spot fungus or on grapes and vines when the fruits begin to appear.
2. Spray to Treat and Prevent Powdery Mildew
You know what powdery mildew does? It causes major problems with impatiens this year, and it presents a problem for other plants, like lilacs, cucumbers, squash and zinnias too!
Using baking soda prevented potential foliage from burning my plants!
Here’s the spray recipe: 1 tbsp of baking soda, 1 gallon of water, 1 tbsp of vegetable oil, and 1 tbsp of dish-washing liquid. Mix all ingredients together and spray on your plants every week. Wait for the results, and they will amaze you!
3. Discourage Gnats In Soil & Fungus on Leaves
For this, you will need to mix 4 tsp of baking soda, 1 gallon of water, and 1 tsp biodegradable soap, and then spray infected foliage or soil when needed.
4. Discourage Weeds
Now, this is my favorite! Just pour or sweep baking soda in a thick layer into cracks on a sidewalks or patios. The baking soda will kill weeds that have already sprouted and will definitely prevent new ones coming up!
5. Kill Cabbage Worms
Mix equals parts flour and baking soda and dust plants (cabbage, broccoli, kale) being eaten by cabbage worms. They usually die in a day or two .
6. Kill Crabgrass
The crabgrass will die in 2 or 3 days. But, be careful when applying baking soda and try not to put it on the grass because too much of it can burn your grass and kill it.
7. Clean Your Hands
The feeling is awesome! After a day in the dirt in your garden, clean your hands with baking soda bu rubbing them. They will become soft and smooth in a minute.
I’ve tried all of these things, and I promise you they work!
i so wanna make these this year i think they look brill
Attachments:
Both of these wouldgo nicely with the biscotti abovefora dinner party
Quick chocolaty mousse
Ingredients
Serves: 6100g good quality plain chocolate
50ml milk
200ml double cream
100g strawberries (or other seasonal fruit), slicedMethod
Prep:20min › Cook:5min › Ready in:25minMelt chocolate in a heatproof bowl set over a pan of barely simmering water. Once smooth and melted, remove from heat.
Heat the milk until just boiling, then whisk in melted chocolate. Remove from heat and leave to cool.
Whip 150ml of the cream to soft peaks, then fold into cooled chocolate.
Reserve 6 strawberry slices for decoration, then divide remainder between 6 serving ramekins or small bowls. Evenly spoon over the chocolate mousse.
Whip remaining cream to stiff peaks, then place a dollop over each bowl of mousse and decorate with reserved strawberries.Easy Homemade Chocolate Sauce
Ingredients
20 m 10 servings 108 cals
3/4 cup white sugar
1 1/2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 cups milk2 tablespoons butter
1/2 teaspoon vanilla extract, or more to taste
1 tiny pinch salt
Directions
Prep 15 m Cook 5 m Ready In 20 m
Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
Pour hot over ice cream or store in airtight containers in the refrigerator.Double Chocolate Biscotti
Servings: About 30 biscotti
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 10 Minutes
Ingredients1-3/4 cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
1/4 cup + plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey’s Cocoa
1 teaspoon baking soda
3/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1-2 tablespoons sugarInstructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it’s still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about 3/4-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices (I do this right on the baking sheet). They will crumble just a bit; don’t worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
When cool, push all the biscotti together (this prevents the Confectioners sugar from getting on the sides of the cookies) and use a fine sieve to dust with Confectioners sugar. Serve with coffee, tea or warm milk.Nutrition Information
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Per serving (30 servings)
Serving size:
1 biscotti
Calories:
110
Fat:
5g
Saturated fat:
3g
Carbohydrates:
15g
Sugar:
11g
Fiber:
1g
Protein:
1g
Sodium:
111mg
Cholesterol:
22mgIngredients
For the biscotti base
250g plain white flour (use an extra 30g for the chocolate biscotti), plus extra for dusting
½ tsp baking powder
250g caster sugar
2-3 medium eggs, beaten
Pistachio and cranberry flavouring
220g shelled pistachio nuts
125g dried cranberries
Finely grated zest of 1 lemon
OR
Hazelnut and date flavouring
200g skinned hazelnuts
125g stoned dates
Finely grated zest of 1 lemon
OR
Chocolate, almond and orange biscotti
50g good-quality dark chocolate
135g blanched almonds
50g chocolate chips
Finely grated zest of 1 orange
½ tsp vanilla extract
A Trio of Biscotti
Makes 15-20
Bake 30 minutesThese crunchy, sweet Italian treats date back to the 13th Century. The dough is baked in a log, then cut up into slices and baked again so they dry and crisp up, hence the name biscotti, which means ‘twice cooked’. They are many different ways to flavour your biscotti. Delicious with tea or coffee, you can also enjoy them the traditional Italian way, dipped into Vin Santo or a sweet wine. These are three of my favourite biscotti flavourings.
1. Heat your oven to 140°C (or 160°C for a non-fan oven, which is a better option for this recipe if available). Line a baking tray with baking parchment or silicone paper – I suggest you do this even if your tray is non-stick.
2. Mix the flour, baking powder and sugar together in a bowl. Stir in the beaten eggs, a little at a time, making sure each addition is incorporated before adding the next. Continue until you have a firm dough; it may not be necessary to add all of the egg. The dough shouldn’t be at all sticky. If you are making chocolate biscotti, add the extra flour and be careful with the amount of egg you add (as the melted chocolate will also add to the stickiness of the mixture).
3. Now it’s time to add your chosen flavouring (the quantity of each of these is sufficient to flavour the whole batch of dough).
a. For the pistachio and cranberry biscotti, roughly chop the pistachio nuts and dried cranberries and add them to the biscotti dough with the lemon zest. Mix the flavouring ingredients in with your hands until they are evenly incorporated.
b. For the hazelnut and date biscotti, roughly chop the nuts, keeping them chunky (some can remain whole). Roughly chop the dates and add to the biscotti dough with the nuts and lemon zest. Mix in with your hands until well combined.
c. For the chocolate, almond and orange biscotti, melt the chocolate in a bowl over hot water, then cool until tepid. Roughly chop the almonds. Add the melted chocolate to the biscotti dough and stir until evenly incorporated. Bring the mixture together to form a firm dough. Add the almonds, chocolate chips, orange zest and vanilla extract. Mix these ingredients in with your hands until well combined.
4. Once you have added your flavourings, turn the biscotti dough out onto a floured surface and knead gently, then divide in half.
5. Roll each piece of dough into a long log, about 4cm in diameter. Place both logs on your lined baking tray, spacing them at least 5cm apart as the mixture will spread a bit. Bake in the oven for 30-35 minutes.
6. Leave the logs to cool on the tray for 10 minutes to allow the dough to firm up slightly, then transfer to a board. Cut the logs, on the diagonal, into 2-3cm thick slices.
7. Place the slices, cut side up, on the baking tray. Return to the oven for 20-30 minutes, or until the biscotti are dry through to the centre, turning them over halfway through. Transfer to a wire rack and leave to cool completely. These biscotti keep well in an airtight container.
Not guilty
have you ever laughed so h ard that you end up crying
i disagree the rain falls bleeding everywhere
I love the fact the summer follows spring
Why? 
