This time of year all that I want is comfort food, and lots of it. Give me easy, warm dishes and I’m happy. A recipe that I’ve recently fallen in love with and have been making quite a lot is Sausage & Tomato Risotto.

I’ve never really enjoyed risotto. It’s probably because when eating out I struggle to find a Risotto without mushrooms and I’m not a fan of mushrooms. But, when I recently discovered this Sausage & Tomato Risotto in my Weight Watchers book I decided to give it a go. It’s a total game changer.

I’ve adapted the original recipe slightly so it’s not so Weight Watchers friendly but trust me, it tastes amazing. And, if you’re on Weight Watchers then it’s an amazing recipe for only 6 smart points when you stick to the original ingredients.

Ingredients (serves 2 with larger portions):

  • 2 teaspoons butter
  • 2 diced shallots
  • 125g risotto rice
  • 40ml white wine
  • 500ml chicken stock made with 1/2 cube
  • 200g sausage meat
  • 10 cherry tomatoes on the vine
  • Chive seasoning

Method:

  1. Preheat the oven to 200c.
  2. Melt the low fat spread in a pan. Once melted, add the shallots in to the pan and fry gently for five minutes.
  3. Add the rice and stir for one minute.
  4. Add the wine and sizzle for 30-40 seconds.
  5. Start adding the hot stock, bit by bit, and keep stirring until it’s fully absorbed by the rice and is creamy.
  6. In between stirring the rice, roll the sausage meat into small balls.
  7. Line a roasting tray with tin foil, put the sausage balls on the tray and cook for 15 minutes.
  8. After 15 minutes, turn the sausage balls and add the tomatoes to the tray. Cook for a further 10 minutes.
  9. Mix the tomatoes and sausage balls in with the rice and serve!

Risotto

Baking on a Sunday has become my new thing. I’ve suddenly discovered a love for baking and adapting recipes. One of my latest recipes is Homemade sausage rolls. This recipe took a couple of attempts with a few tweaks to the recipe but I’ve finally cracked it!

Ingredients (makes 48 sausage rolls):

  • 4 sheets of ready rolled puff pastry
  • 1 tablespoon milk
  • 1 egg
  • 500g pork mince
  • 500g sausage mince
  • 2 tablespoons tomato puree
  • 60ml Worcestershire sauce
  • 2 tablespoons honey
  • 1 teaspoon mixed herbs
  • 1 finely chopped brown onion
  • 1 finely chopped red onion
  • 1 grated carrot
  • 4 crushed garlic cloves

Method:

  1. Preheat the oven to 220c
  2. Combine both minces, tomato puree, Worcestershire sauce, honey, mixed herbs, onions, carrot and garlic cloves in a bowl and mix together using your hands
  3. Lay the pastry sheet out and cut it in half horizontally. Spoon 1/8 of the mixture evenly along one side of the pastry.
  4. Mix the egg and milk in a bowl and brush the mixture along the opposite side of the pastry
  5. Roll the pastry up with the seam side down. Brush the egg and milk mixture along the top of the pastry, ensuring that it’s fully coated.
  6. Cut the pastry into six even pieces and place these onto a lightly greased baking tray.
  7. Repeat steps 3-6 seven times with the additional pastry sheets and mixture.
  8. Cook for 30 minutes or slightly longer until the sausage rolls are golden.

Sausage rolls 1 Sausage rolls 2 Sausage rolls 3

Why not bake some easy flapjacks to enjoy alongside the sausage rolls?

Blogtober Day 13 

I’m a total baby when it comes to food and I’ve vowed to try and be more adventurous and try new things. I’ve also vowed to try and make better food choices. This is why, when an email regarding trying some new adventure-themed vegetable snacks landed in my inbox, I knew that I needed to find out more.

Personal trainer, fitness instructor and lifestyle coach, Chiara Pellegrino has teamed up with new vegetable snack Off The Eaten Path, to encourage the nation to step away from the mundane treadmill and instead be adventurous with their exercise routine – and find something new which they will love. This is what attracted me to the brand and left me knowing that I needed to find out more!

Off The Eaten Path are a range of new snacks made with real vegetables so I kind of expected them to taste a bit bleurgh and dull. However, I had to eat my words…literally. Despite being made with real vegetables these snacks genuinely taste like crisps but not quite as heavy and almost refreshing, if that’s possible?

Because they’re made from vegetables and are made from ingredients such as rice, green peas, pinto beans and white beans, Off The Eaten Path snacks make the perfect snack to carry around in your gym bag or keep at your desk so that you can refuel whenever your body needs a boost.

Off The Eaten Path flavours include:

  • Sea Salt Crispy Rice & Pea Chips
  • Sour Cream and Cracked Black Pepper Crispy Rice & Pea Chips
  • Sea Salt Crunchy Pea & Pinto Bean Sticks
  • Caramelised Onion and Balsamic Vinegar Crunchy Pea & Pinto Bean Sticks

Off the Eaten Path

*These snacks were gifted however all views and opinions are my own.

 

Blogtober Day 12 

If you follow me on Instagram then you may have noticed that lately, I’ve been getting my bake on. Now that we have our own home I seem to have found a love for baking and cooking. This is something I definitely never expected. Moving forward, I’m going to try and do regular recipe/how to posts on here to share some of my bakes/dishes…enjoy!

I thought I’d start with possibly the easiest recipe in the world…no, really, it is so easy. I’ve never been a huge fan of flapjacks however when Liam told me how much he liked them I thought I’d give it a go. Not only have I realised that I actually do love flapjacks but I’ve also realised they are so easy to bake. Flapjacks also last 4-5 days when kept in an airtight container so I’ve been baking a batch on a Sunday to last the week. Now, onto the how-to:

Ingredients (makes nine flapjacks):

  • 250g Porridge Oats
  • 125g Butter (you can also use reduced fat spread which is what I use to make it slightly healthier)
  • 125g Brown Sugar
  • 4 tbsps Golden Syrup (I like my flapjacks slightly gooey however if this isn’t for you, go for 2-3 tbsps)
  • 100g chocolate chips (you can swap these for raisins or go for plain flapjacks without either)

Method:

When I said that this recipe was easy, I wasn’t kidding!

  1. Preheat the oven to 180c and lightly grease an ovenproof dish
  2. Melt the butter in the microwave
  3. Stir the brown sugar into the melted butter and then add the porridge oats and chocolate chips
  4. Slowly stir in the syrup until it is fully mixed in
  5. Pat the mix into the ovenproof dish and score nine pieces with a knife
  6. Bake for 20 minutes until the oats are golden brown
  7. Tah-Dah! Enjoy warm with ice cream or leave to cool and enjoy over the next few days

FlapjackFlapjack

What is your go-to recipe? Let me know in the comments below.

I love love love Italian food, probably because I rely on carbs to get me through the day…oops! Recently, I visited Olio On The Green in Writtle, Essex for a friend’s 21st birthday. I’d never been before but I’d heard good things.

When we arrived we started with bread, of course. It was perfect to soak up the tequila shots we’d had to start with (it was a celebration after all) and it tasted amazing too. I always find that bread is very hit or miss and because I’m such a bread lover. It has to be fluffy but crispy too to tick my boxes and Olio’s bread was b-e-a-utiful.

Lately, I’ve been trying to be more adventurous with my food and what I order. So, instead of going for spaghetti bolognese that I always go for I went for Pollo Alla Milanese – Chicken breast in bread crumbs served with spaghetti Pomodoro.

I expected this dish to come out with small bits of chicken already sliced. However, it was a full chicken breast which was huge! The dish was amazing and so filling. The portion was huge and I couldn’t finish it all as I’d already been eyeing up the dessert menu so needed to save room. There was so many different flavours in the dish and they all worked perfectly. It was one of those dishes that you find yourself craving weeks later.

For dessert, I had chocolate profiteroles. The profiteroles were unlike the normal profiteroles and instead of being covered with a dark chocolate, they were coated in chocolate mousse, and lots of it! The profiteroles were larger than usual and filled with a delicious cream. The mousse was a pleasant surprise as I didn’t think I’d like it but I was proved wrong. My only small change would be that there was a little too much mousse however this wasn’t a problem as I scooped some off.

Overall, the meal at Olio On The Green was amazing all round and I can’t recommend it enough.

What is your favourite Italian dish?

Olio