So this recipe has been a long time in the making. I’ve been desperate to perfect it and I think I’ve just about nailed it!
A slightly different twist on a classic recipe… I like mine mixed into wholemeal pasta with chicken, cherry toms, spinach and mushrooms… with a snowstorm of extra parmesan on top (ohhhh yeaaaaah).
If you want to mix it in to additional ingredients, mix it in cold after you’ve cooked everything through and turned the heat off just before serving. Deeeelish!
It should also keep in the fridge for 2-3 days, so I always make extra for lunch another day #adulting.
Amazingly Simple Avocado Pesto
A novel take on an old classic
Prep Time10 mins
Total Time10 mins
- 1 bunch of basil approx 30g including stalks
- 1 large clove of garlic
- 30 g pine nuts
- 20 g parmesan add more if you like it cheesy
- 4 tbsp olive oil
- Juice of half a lemon
- 1 medium avocado
- Salt and pepper
Toast your pine nuts in a dry pan until golden brown
Add everything except the avocado into a food processor and whiz until smooth
Season with salt and pepper to taste
Add in the avocado and blitz until smooth - depending on how big your avo is, you may need to add slightly more parmesan, lemon and garlic - but these quantities feel just about right to me!
Dollop onto some steaming pasta, sprinkle on extra parmesan and enjoy!
So my lovelies, this little wonder of a recipe came to me for two reasons.
- I had an epic sausage breakfast at the weekend and had 4 Cumberland sausages in the fridge to use
- I DESPERATELY needed carbs (cold, long, rainy day in London… need I say more?)
So I was trundling back from a doctors appointment in the rain, thinking, what am I going to do with those damn sausages. I wandered into Sainsbury’s and on offer right in front of me were cans of hipster cider. Some call it fate, I’d call it a divine (literally) intervention!
So I wandered round, picked up some crème fraîche, some cheese and a leek and decided to head back to my teeny kitchen and see what I could rustle up.
Sometimes I do impress myself, and this to be quite honest with you is one of those times. Never have I had such sensational results from a first time recipe. But anyway, enough of my ramblings…
Ladies and gentlefolk, may I present to you… the world’s most comforting cider sausage bake.*
*1 out of 1 Millies that tasted this meal agreed.
The World's Most Comforting Cider Sausage Bake
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
- 1 large red onion finely chopped
- 2 cloves of garlic finely chopped
- 1 large leek finely chopped
- 4 large cumberland sausages chopped into bite size chunks
- 250 g bacon lardons
- 330 ml apple cider
- 250 ml vegetable stock
- 2 tsp wholegrain dijon mustard
- 2 tsp apple cider vinegar
- 1 small chopped courgette
- 5 chopped closed cup mushroom
- A handfull of cherry tomatoes
- 150 ml crème fraîche
- Cheddar cheese for sprinkling or any cheese of your choice
Preheat the oven to 180C.
Soften the onion in a pan on a low heat for 5 minutes, then add the garlic and cook for a further two.
Add the leek and the sausages. Cook on a low heat browning the sausages for 5 minutes.
Add in the lardons and cook for a further two minutes, before adding the cider, stock, mustard and vinegar.
Add in the pasta and simmer for 10 minutes on a low heat until most of the liquid has reduced and the pasta is al dente. You may need to add water as it simmers, depending on how big your pan is.
Add in the courgette, tomatoes and the mushrooms and cook for a further 2 minutes.
Stir through the creme fraiche and transfer to an oven proof dish. Sprinkle with cheese and bake for 15 minutes.
Dish up and devour!
P.S. I made so much of this that I have enough left over to take to work tomorrow #winning #adulting