Tinknbubb

We have recently discovered sausage pasta, a handy and quick meal which be me and Lilly love. The base recipe was found on BBC Good foods but I have customised it a little to suit us as a family,I hope you enjoy if you make it. This will serve 2-3 people You Will Need: - 4-6 sausages, cut into chunky pieces - 400g Tin of chopped tomatoes - 300g of Short pasta (fusilli or farfalle) - 1 Large onion, chopped - 1 Courgette, sliced - 2 Garlic cloves, crushed or grated - 2 Medium closed cup mushrooms (I cut small to make it a hidden vegetable) - 1/4 tsp chilli powder, mild - 1/2 tps Oregano - 1/2 tps Garlic powder  - Pinch of Salt Method: Start to brown off you sausage pieces in a large frying pan with a little oil. Cook the pasta how the packaging says Once they have started to brown nicely, add the onions, courgette, garlic and mushrooms and soften. Add the tin of chopped tomatoes and stir in well, then add the herbs and spices and mix well...

Today I am sharing a lovely family meal which we all seem to enjoy in this house, it is also pretty simple to make and goes great with quite a few things. We personally serve this with gammon but it goes well with sausages and grill steaks. Me and Lils usually have sweetcorn or broccoli too.  Ingredients 115g Grated Cheese 1 egg 30g Butter 150ml Double Cream 675g Medium/Large potatoes 1 large onion Salt and pepper How to 1. Preheat oven to 180°c/Gas Mark 4.  2. Peel potatoes and slice thinly.  3. Slice onions and soften in butter.  4. Grease a baking dish or we use a loaf tin.  5. Place a layer of potato slices as a base, then add salt and pepper. 6. Next add some of the onions and some of the grated cheese. Save some cheese for the top.  7. Repeat until most/all the potatoes are used.  8. Beat your egg into the cream then pour over the potato layers.  9. Sprinkle with cheese and cook for 1 hour...

These cupcakes are so delicious and simple to make, you only need a few ingredients and take 30 minutes. to make and cook. This mixture made 16 - 20 cupcakes. Ingredients Eggs - 3 Medium Eggs Marge  - Weight of Eggs in oz Sugar  - Weight of Eggs in oz Flour - Weight of eggs minus 2oz Drinking Chocolate - 2oz to make up the flour Method 1. Preheat your oven to 180oC / Gas mark 5 2. Cream the sugar and marge together until it resembles whipped cream. 3. Add 1 egg at a time, if starts to curdle add a small amount of the flour. 4. Once all eggs are mixed in slowly sift in the flour and drinking chocolate and slowly mix. 5. Separate your mixture into cupcake cases evenly and place in the oven for 15-20 minutes, until springy to touch. These taste amazing when still warm and when are cooled, they are so easy to make that Lilly pretty much does them herself, they are a great quick bake for a weekend task.

A little simple family recipe for you again, this is for the very tasty and gooey flapjacks. I got a bag of rolled oats from a friend but don't really like using these oats for porridge so found the next best thing.  These are a great little treat to munch on and to create with you little one, Lilly loves to mix the oats in for me.  Recipe 125g of Butter 100g of Brown Sugar 4 tbsp of Golden Syrup 275g Rolled Oats Method 1. Preheat your oven to 180oC/Gas Mark 4 2. Melt the Butter, Sugar and Golden Syrup together over a bain-marie (bowl over boiling pan of water). 3. Mix in oats and stir until all oats are completely covered. 4. Pour the oat mixture into an ovenproof tin lined with baking paper. 5. Bake in the oven for 30 minutes, until golden brown. 6. Cut to required size and leave to cool before removing from the tin. I hope you enjoyed this recipe, if you make I'd love to know, below is a little video that I did last time I made these bad ...

I know that it is still only October BUT this takes a while to rest and you can't be too prepared for Christmas. This is a simple mincemeat recipe that has been passed down to me and I wanted to share it to you all. The recipe should make about 5-6kg's of mincemeat which can last a few years in jars, it only gets better with age. Recipe 2kgs of Apples 1kg of Currents 750g of Sultanas 750g of Suet 750g of Caster Sugar Rind and Juice of a Lemon 2 tsps of Mixed Spice 2 tsps of Nutmeg Approx 150ml of either Rum, Sherry or Brandy Method 1. Peel, core and slice all the apples. 2. Mince the apples with the sultanas (meat mincers work fine). 3. Add all the other ingredients and mix together well.  4. Separate into jars and lid them (sticker year onto them) 5. Leave at least 3 weeks to stand before using. It is that simple. Please let me know if you use this recipe, I would love to know.