Female Focus


Page 35


This month has been really hectic but thankfully I found a couple of quick recipes which took no time at all to prepare, were delcious and got compliments. Can’t really ask for


more than that can you?


Bacon-wrapped stuffed sausages Ingredients


8 thick beef sausages


2 tablespoons wholegrain mustard 120g baby spinach, trimmed 4 middle rashers bacon, trimmed, halved lengthways


4 (800g) potatoes, cut into wedges olive oil cooking spray 3 medium tomatoes, quartered


Method 1. Preheat oven to 200ºC. Lightly grease a large baking dish. 2. Cut each sausage in half lengthways (don’t cut all the way through). Spread cut sides with mustard. Top with half the spinach. Bring together to enclose filling. Wrap each sausage with bacon. Secure with toothpicks. 3. Place sausages and potato in prepared baking dish. Spray with olive oil. Season with pepper. Bake for 20 minutes. Remove from oven. Turn sausages. Add tomato to dish. Bake for 15 to 20 minutes or until sausages are cooked through and potatoes are tender. Remove toothpicks. Serve topped with remaining spinach.


Chorizo and mushrooms Ingredients


3 chorizo sausages, thickly sliced diagonally 300g mushrooms, thickly sliced (any type is fine although I used a mixture which added flavour to the dish) 1 tablespoon coarsely chopped fresh rosemary


1 tablespoon fresh thyme leaves


Method 1. Heat a large non-stick frying pan over medium heat. Add the chorizo and cook, turning occasionally, for 5 minutes or until golden brown. 2. Add the mushroom and cook, stirring, for 5 minutes or until mushroom softens. 3. Stir in rosemary and thyme, and toss until combined. Transfer to a warm serving bowl and serve immediately. Great with fresh crusty bread.


Over 1000 distribution points!


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