SAUSAGE LASAGNE

Nigel Slaters Book 'Eat' is great for quick dinners. I bought a copy for my friend Kate who helps with the baking at Fancy. Kate is always cooking wonderful dinners she spends days cooking and stocking  her giant chest freezer up for days to come. Kate doesn't throw any food away, she freezes bits here and there and uses them up in her cooking. The girls at Fancy always ask with interest "what have you got for dinner today Kate ?" I think Kate should start writing a blog with her recipes and ideas for dinners from the chest freezer.

Kate has cooked many recipes from the 'EAT' book already and she recommended this recipe for Sausage Lasagne, she said it was really good, she cooked it for her sister who then went out that night especially to buy the book to use the recipe.

So here goes I cooked it tonight for dinner it was very easy to put together.

Ingredients (serves 4)

350g Cherry Tomatoes roughly chopped

2 Large Tomatoes Sliced

750g Good Quality Butchers Sausages (peel off their skins)

Lasagne Sheets

250ml Double Cream

Parmesan Cheese grated

1 TBS Dijon Mustard

Set Oven to 200 C
Rub a little olive oil oil around a baking dish add sheets of dried lasagne broken into pieces to make them fit.



Distribute half the chopped cherry tomatoes over the lasagne



Cover with half of the sausage meat





Then another layer of lasagne



the rest of the chopped cherry tomatoes



another layer of lasagne sheets



finish with the other half of the sausage meat



Lay the sliced large tomatoes on top

Stir the dijon mustard into the double cream, season lightly, then pour over the top.



Cover with the grated parmesan.
Bake in oven for 45 minutes



Serve with fresh crusty bread and fresh salad leaves





Next time I cook this dish I will use a larger dish and dot the sausage over in blobs and use more sheets of lasagne !

Baked Spaghetti Tangle

Its Friday evening and the house is empty Lee is down the pub and the boy's are round their cousins house ! This means that I can cook whatever I want for dinner just for me.

This is what I made and it was so good I will try again with different flavour combinations.  The recipe is from Nigel Slaters book EAT.

The recipe below is for 4, so I halved it and ate half and half again !

Preheat oven to 180 C
Spaghetti 500 g
Pancetta 12 slices cut up
4 cloves garlic
vegetable stock 200ml
double cream 400ml
large handful parmesan cheese

Boil the spaghetti 10 mins until al dente then drain and rinse under cold water.
Fry the pancetta and garlic in a little olive oil until crisp.
In a bowl toss the spaghetti, pancetta, vegetable stock and cream together.
Season with ground black pepper.
Tip into a baking dish and sprinkle with parmesan.
Bake at 180 C for 30 mins.

Going to try the leftovers cold for lunch tomorrow, if Lee doesn't eat it when he returns from pub.