 |
| Recipe of the week... ... Cauldron vegan Italian sausage stew |
Ingredients: 300g Cauldron vegan sausages, a splash of
cooking oil, 300g baby potatoes, 1 red onion, 1 clove of garlic, 1 teaspoon
Italian herbs, 200g tinned cherry tomatoes, 100g ready roasted red peppers,
100g black olives, and a handful of fresh basil leaves
Serves: 2 bowlfuls for tea, and then a packed lunch for
tomorrow
Time Taken: Half an hour
Hi readers,
How are you all this week? Are you doing good?
As I write, it’s a Monday midday in sunny Sheffield. I’m
tucked up indoors, enjoying the view of lovely blue skies outside, but not
actually venturing out there because it’s FREEEZING. That’s right – we’re currently
all set to receive the ‘Beast from the East’ (Siberian winds heading our way)
with daytime temperatures in the UK expected to fall as low as -15°C if you
count in wind chill.
 |
| @punkodelish |
Pretty cold then. Just a bit nippy out. But, thankfully, I don’t have to go out at all if I don’t want to… as I have the day off work! That’s right, readers, I’m using my annual leave from work this year to treat myself to a string of needless, randomly occurring long weekends.
This is the first of many to come throughout 2018, and I’m
so far liking this plan! A three-day weekend feels ROOMY. Like, if you stay in
bed for an entire day you still have loads of weekend left over to enjoy. Or,
if you have tons of chores to do, you could do those and STILL have a regular
length weekend left over.
Like, it’s still the weekend for me right now and yet the
beginning of my weekend feels distant. It doesn’t feel like I’ve hurtled from
start to finish, with a taste of wine and some bright lights along the way. It
feels like I have a considerable amount of time to enjoy taking a proper break
from work.
 |
| @kateigray |
I thoroughly recommend, readers. If you haven’t formed much
of a plan for how to use up your annual leave this year… why not space it out?
Use it here, there and everywhere! Become a pro at weekending.
Already this weekend, I’ve been out for drinks with the
girls. And been out for drinks with OTHER girls. I’ve made it to the pool for a swim,
watched a film, played a board game. Played some card games. Bumped into at least 101 dalmations walking round Rother Valley for the national Dally Rally day.
 |
| @patchthedalmation_ |
I also made it to Barnsley, readers, for a meet up with my friend Suzeroo. We lunched and did some bargain shopping about town (I got some cool wool for £1.50 and a glittery top for 65p!), and we also made it to an exhibition at the Barnsley Civic about the history of hairdressing, called Beehives, Bobs & Bow-dries. If you live in Yorkshire and you’re looking for something free to do to pass your time on a weekend – I recommend!
Though entirely random, and not covering a top I’d exactly
say I’m interested in, it’s a GOOD exhibition. There’s loads to see and read
and look at wile you’re there, and I came away having learned things! About
dreadlocks and black hair, and perming and the evolution of the salon.
 |
| @katiepiper_ |
Why is it that women pay more in a salon than men do at the barbers, even if men have long hair??? But, yes, if you’re looking to strengthen your pub quiz knowledge on the topic of hairdressing, readers, and scoop up some bargains from the shops while you’re at it… then I recommend Barnsley for an eccentric day out.
And, as well as recommendations, I have a recipe for you,
too! This week’s recipe of the week comes to you from the Sainsbury’s website
(find the original here). It’s a recipe for a Cauldron vegan Italian sausage
stew which I came across while looking for something simple to cook for a vegan
date of mine this week. Here’s how you stew in just eight simple steps…
--
Recipe of the week:
Cauldron vegan Italian sausage stew
Ingredients: 300g Cauldron vegan sausages, a splash of
cooking oil, 300g baby potatoes, 1 red onion, 1 clove of garlic, 1 teaspoon
Italian herbs, 200g tinned cherry tomatoes, 100g ready roasted red peppers,
100g black olives, and a handful of fresh basil leaves
- Get
your chef head on! I’d pour a red wine, set some Simply Red playing, lay
the table with cutlery and candles…
ChefBeHere Top Tip:
If you’re feeling especially peckish, perhaps put some crusty bread out? To
dunk in your stew!
- Heat
the oven to 200°C, set the kettle boiling, tip your sausages out onto
a baking tray and roll in a little vegetable oil until well coated. Then
cook on the middle oven shelf for 20 minutes.
- Meanwhile,
halve your baby potatoes and fill a saucepan with boiling water. Cook the
potatoes for 12-14 minutes or until soft.
- Then
prep your veg! Begin by draining and finely slicing your black olives and
red peppers (both from jars). Then peel and finely slice a red onion, and
peel and finely chop a clove of garlic.
- Heat a splash of cooking oil in a frying pan or wok, and cook the onion for 5 minutes or until softened. Add the garlic and herbs and cook for another minute or so.
- Next,
add the olives and peppers to the pan along with 200g tinned cherry
tomatoes, and simmer gently for 5 more minutes.
ChefBeHere Top Tip: About now, I’d pop some bowls in the
microwave or the oven to warm for a few minutes. Because you’re worth it.
- Then,
once cooked, drain the potatoes and safely remove your sausages from the oven.
Switch the oven off. Add your sausages and potatoes to the main pan.
- Simmer gently for a few minutes and season to taste. Then serve up! Scattering with torn basil leaves.
--
What do you reckon, readers? Would you give this recipe a
try? Would you be open-minded to dining vegan if your food looked and sounded
this tasty??
I recommend the recipe! Straightforward ingredients, easy-to-follow
steps, and only half an hour required to prepare. Plus, it’s so seasonal right
now! This is a warming, wintry tea to be enjoyed with a glass of red on a cold
night. Lots of great flavours and healthy ingredients, and really filling too
with your potatoes and sausages providing some good stodge.
You never know until you try – please send me your feedback,
readers. If you give this recipe a go I want to know how you got on in the
kitchen and whether or not your vegan stew hit the spot! Please share your
thoughts and let me know any ideas you have for recipe improvements or
variations.
Take care everyone and wrap up warm, please!
Stew safely,
Hayley
 |
| @alicehartcooks |
No comments:
Post a Comment