Planning our weekly meals is the bane of my life! This week I was inspired by an image that I saw on Pinterest of these Mini Toads in a hole. I’m not normally one for ‘Cute Food’ but it looked relatively easy and I was fairly confident my daughter would eat it as she loves Yorkshire puddings and sausages.
In my quest to add green things to her food, I did add a sprig of fresh rosemary to each, but if I’m honest you really could skip this. If you’re dubious about cocktail sausages you could probably use better quality regular sausage and cut them into small pieces.
Mini Toad in the Hole
Recipe Type: Mid Week
Author: Mediocre Mum
24 Cocktail Sausages
140g Plain Flour
Salt and Pepper
Fresh rosemary (Optional)
Preheat the oven to 200 degrees. Place two cocktail sausages in each opening of a muffin tin. Drizzle with Sunflower oil. Pop in the oven for 15-20 minutes. The trick is to make sure that the oil is hot.
In a separate bowl add the flour and beat in the eggs until smooth. Gradually add the milk, season with salt and pepper. I tend to then transfer the batter to a measuring cup as it’s easier to pour.
Carefully remove the tray from the oven. Pour the batter into the holes, filling them about a third full. At this point you can add a sprig of rosemary if you like. Then place back in the oven and cook ‘UNDISTURBED’ for 20-25 minutes until the Yorkshire is golden brown. Do not be tempted to open the oven door to have a sneaky peak.
Serve with gravy and your child’s favourite greens.
Do you have any other quick mid-week meal ideas? If so, please do leave a comment. I could really use the inspiration.
Hearty Slow Cooker and Leek and Potato Soup with Crispy Bacon Bits
Apparently we have a rather large storm on the way, which is going to be comparable to the one in the 1987. However, I wasn’t in the UK in the 80s so I missed it but I have read ‘Rumours of a Hurricane’ by Tim Lott so I have an idea how bad it was and I’m aware of Michael Fish’s infamous blunder when he assured people as a weatherman that there wasn’t a hurricane coming. Whoops!
My storm preparations haven’t extended beyond securing the bins, bringing my washing in and having my groceries delivered this morning. I just need to dash out and get some wine.
I can’t help thinking that it’s going to be perfect weather for soup and in this case Slow Cooker Leek and Potato Soup. I originally got the recipe from Sainsbury’s and have made very few changes to the original.
Modifying for Slow Cooker
Like the original recipe I sautéed the leeks, potatoes, onions in a frying pan for about 10 minutes but instead of adding the stock and simmering for 20 minutes on the hob, I transferred the contents to the slow cooker and then added the stock, stirred, covered and cooked on low for 6-8 hours. The benefit of slow cooking the soup is that we can all eat at different times if need be. Full recipe can be found at the link above or in the description of the video.
If you do try it do pop back and let me know how you get one.
Everyone is a sucker for a photo of a cute puppy, right? Don’t worry it will all make sense soon.
I don’t often make Risotto as I don’t have the time or patience to be standing at the cooker for 40-50 minutes stirring. However, I came across this recipe for Sausage Risotto which is done in the oven and requires very little stirring just a bit when you brown the sausages and sauté the onion.
This reminded me how much I like risotto and now that I can do it without being chained to the stove I will be making it more as it’s such a quick and easy mid-week meal. I’m going to try and make a Prawn and Pea Risotto at the end of the week. I’ll let you know how it went.
Plus, A percentage of proceeds from sales of all Black Dog Deli products will go to The Labrador Rescue Trust, who have recently homed their 10,000th dog.
Hence the photo of the adorable Lab.
Easy Oven Baked Sausage and Tomato Risotto
Recipe Type: Main
Author: Mediocre Mum
1 TBSP Olive Oil
4-6 Pork Sausages
1 red onion chopped
300 g Arborio Rice
400g tin of chopped tomatoes
375 ml of chicken stock
375 ml of water
Preheat the oven to 200. Heat the oil in a frying pan and fry the sausages for about 10 minutes until they are brown and almost cooked through. Remove from the pan and set aside.
Add the onion to the pan, you may need to add a bit more oil. Sauté for about 3-5 minutes until soft.
Cut the sausages into bite-sized pieces, try not to burn your fingers. I wore an oven mitt.
Add the rice to the pan and cook for a minute, stirring continuously. Add the sausages, tomatoes, stock and water and stir. Bring to a boil then transfer to an oven proof dish. Cover with foil and cook for 30-35 minutes. The liquid should have absorbed. Do check to see if the rice is cooked.
Serve in large bowls and garnish with some dried parsley if you want.
What’s your favourite kind of Risotto?
Disclosure: I received the Risotto complimentary for review purposes.
I do find meal planning a bit of a slog. I usually sit down on a Sunday with my Slow Cooker Books and start trawling for recipes and making my shopping list. Sometimes I wish I was one of those people who had a set menu every week but always keen to try new recipes.
But one thing that helps a bit is that I have a couple ‘themes’ to help me focus. On a Monday it’s always #meatfreemonday and on Fridays we try to have fish. So this just leaves 3 weekdays to sort out.
However, I do find that planning each week saves us time and money. A couple of weeks ago I tried online shopping again and found I could do my shop for around £50. However, on the weekend I went to Morrison’s, it’s usually cheap but found myself spending twice as much. Think I will do it online again next week, it stops me from impulse buying.