Cook Book Addict Creates

Marmalade Glazed Sausages Recipe Book: Fortnum & Mason Cook Book Review: 🌟🌟🌟. Not a good start I'm afraid on this one. Husband didn't like it, he said it tasted bitter. I personally, didn't get this. I thought it was alright, but to me it was just Cumberland Sausages in a sticky sauce which didn't overly taste of Marmalade. It was easy enough to make though and only took around 30 minutes to make. Aga conversion: I fried the sausage in the saute pan on the floor of the Roasting Oven for about 12 minutes each side. I did the marmalade and butter bit on the Boiling plate. Served with a bit of Rocket Salad. Will I make this again? Probably not.  

                                          Toad with Browned Onions & Madeira Gravy Recipe Book: Nigel Slater's Real Food  Buy the book here  Review: 4 stars for this one! It was really good. Nice and tasty, easy enough to make and very filling. I served mine with homegrown garden peas and some mash (I have batched up portions of mash in my freezer from my homegrown potatoes to make it easy), but the mash was definitely not needed. I have included the gravy recipe too. This was just as good as the Hairy Dieters one. This takes slightly longer to make, so I made this before I started on the Toad recipe. I used my local Butchers Old English sausages (thin not thick - so I used 8 instead of 6) I also used Serrano ham as the supermarket didn't have any Proscuitto or thin sliced Pancetta.  For the gravy I used regular red wine, and I also used red onions as I had some in the fridge to use up. Forgot to take a photo of the entire finished Toad in the pan! I

Sausage and Potato Pie Recipe Book: Nigel Slater's Real Food  Buy the book here  Review: 4 stars for this one. It was very good, but it didn't blow me away.  I was impressed at how quick it was to prep (I use a mandolin to slice my potatoes and onion).  The pastry was very light and crumbly so unfortunately didn't stay in one piece when I transferred from pie dish to plate, hence my not so great photo. For the sausage meat, I used Old English sausages as my butcher said these were the most herby ones that he had. This recipe was originally supposed to be eaten with the silver surfers (in laws) who were coming over for tea but ended up as me and husband eating it at home and then taking the other two portions over to the hospital as my mother in law wasn't very well yesterday afternoon so their portions (with mushy peas) got tubbed up in takeaway tubs, wrapped in tin foil and then a nice big towel to keep hot and I took it over to the hospital - good

Pasta with Spicy Sausage, Basil & Mustard Recipe Book: Nigel Slater's Real Food  Buy the book here  Review: This recipe had a slight disaster but I think I recovered it well by improvising.  This is how it started, I placed my Asda shopping order on Sunday as usual and it was due to arrive today between 2-4pm. I thought myself VERY lucky (pride comes before a fall...) because Asda do a Finest range of Pork and Chilli sausages (I don't have an Italian Deli near me, so I figured these would be the best substitute - also my local butchers is shut on Mondays).  The shopping arrived and lo and behold! What item do you think they didn't have in stock...yep, you guessed it...the pork and chilli sausages! They sent me Cumberland as the substitute. Oh no! What do I do? No time to go out and find another alternative...oh well, never mind I'll just empty the sausage meat out as per recipe and mix it with 1.5tsp of Peperonicino (Chilli) powder, I mean Peperonicino

Sausage balls, Mustard Cream Sauce Recipe Book: Nigel Slater's Eat  Buy the book here   Buy the Kindle Version Review:  🌟 🌟 🌟 🌟 🌟  OMG I don’t normally like homemade meatballs....until now! This apparently is Nigel’s favourite meatballs ever, MINE TOO! Amazing, soooo tasty  😋 ! Loved it! What more can I say? Pretty quick to cook took around half an hour. I used:  Pork & Pepper sausages from my local butchers and added a dessert spoon of finely grated parmesan, plus a tiny bit of fresh thyme and about a teaspoon worth of chopped parsley and about half a teaspoon of garlic puree. See the a few thoughts section on the recipe page. Beef stock was a regular Knorr (not the rich beef one) beef stock pot.   Don’t add salt, (I've made this recipe before and added it and it was too salty. This time I didn't add any and it was perfect. I served with a 2oz per person portion of tagliatelle as I didn’t have pappardelle in and couldn’t be arsed making any

Tonight's Creation: Red Hot Ragu (517 calories) Recipe Book: Mary Berry - Complete Cookbook Buy this book     Buy the Kindle Version Review: 🌟🌟🌟🌟🌟🌟🌟🌟😋 Fabulous! What more can I say?  Took 40 mins to make so not an overly quick recipe but wow what a taste! I used plain pork sausages from my local butchers (Pitts in Earby as he makes the best pork sausages 💕). I made a half portion (serves 3) on the sauce and have set aside the extra portion for freezing and only made a third of the pasta as I’m serving 2. Used 1 cayenne chilli and didn’t deseed as we like extra heat. So so tasty. This recipe does not disappoint. Will I make this again? Absolutely 💕💕💕 Mary Berry I love you 😍 Full Recipe Below Red Hot Ragu SERVES 6 CALS PER SERVING 517 375g (12oz) rigatoni or other tubular pasta 60g (2oz)  Parmesan cheese, coarsely grated 3 tbsp chopped parsley, or 175g (6oz) young spinach leaves, shredded Sauce 500g (1lb) good-quality pork sausages with herbs a little olive o