So my go to meal when my flatmate is sad/stressed/hungry/anything actually is roasted duck breast, creamed spinach and dauphinois potatoes. We eat the a lot. Like at least once a week. Don’t judge us.
So I thought it was a bout time I stuck the recipe on here (and also because I’ve been TERRIBLE at recipe posting recently).
So here goes, they’re extremely simple and easy to make (more so than a normal recipe) but for what they lack in complicated steps, they make up for in pure tastiness!
Give them a try and let me know how it goes!!
- 300ml single cream
- 3 large garlic cloves (finely chopped)
- 6 large King Edward or Maris Piper potatoes
- 250g bag of grated cheese (I use cheddar but you can use anything)
- Heat the oven to 180C. Peel the potatoes and slice into thin disks (as thin as possible, approx 3mm in width).
- Layer the bottom of an over proof dish with potatoes, sprinkle a small amount of garlic and cheese over the top and season with salt and pepper. Layer on more potatoes and repeat this step until you run out of potato and/or dish!
- Once you’ve filled your dish, pour the cream evenly over the top of the potatoes, making sure it sinks down to the bottom of the pan. Sprinkle the top with cheese (so it goes extra crispy) and put in the oven for 45 minutes until the cheese is brown and the cream has all been absorbed by the potatoes. BOSH!
- Handy tip: if the cheese starts to brown too quickly, stick some tinfoil over the top to avoid burning
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
- 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)
- 250g bacon lardons
- 330ml apple cider
- 250ml vegetable stock
- 2tsp wholegrain dijon mustard
- 2tsp apple cider vinegar
- 1 small chopped courgette
- 5 chopped closed cup mushroom
- A handfull of cherry tomatoes
- 150ml 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!
Millie Munch http://www.milliemunch.co.uk/
P.S. I made so much of this that I have enough left over to take to work tomorrow #winning #adulting
Bolognese traditionalists LOOK AWAY NOW!
This little number is my tried and tested recipe for the most brilliant bolognese (even if I do say so myself!). It’s a stable in my diet, and I’ve been having it for years with pasta, in stuffed peppers, on baked sweet potatoes… really the list of accompaniments is endless – partly why it’s so brilliant.
It’s also packed full of veggies, which makes it technically healthy whilst being the most warming comfort food ever!
So buckle up, be excited and get stuck in team.
- 1 red onion
- 2 garlic cloves
- 250g lean mince
- 500ml passata
- 200ml water
- 1 beef stock cube
- 1 tsp tomato purée
- 1 tsp balsamic vinegar
- 1/2 tsp finely chopped fresh chilli
- 1/2 tsp onion granules
- 1/2 tsp garlic salt
- 1 red pepper (finely sliced)
- 2 handfulls of chopped mushrooms
- 1 carrot (peeled, finely sliced into circles and then quartered)
- 1 small courgette
- A handfull of cherry toms
- Salt and pepper
- (1 glass of red wine - optional)
- Soften the red onion, fresh chilli and garlic cloves in a pan, before adding the mince. Cook for 1-2 minutes until browned.
- Add the passata, tomato puree, stock cube, balsamic, onion granules and garlic salt to the pan and simmer for 5-10 minutes. Season well with salt and pepper.
- Add the water (the red wine if using) and all of the veg (except the cherry toms) and simmer on a low heat, stirring regularly for 35-40 minutes.
- In the meantime cook whichever accompaniment you've decided to go with.
- Add the cherry toms to the mix, and simmer on a low heat for 10 minutes. You may want to add a bit more water at this point if the sauce is drying.
- Dollop a big spoonful onto your pasta/potato/pepper, sprinkle with a good dose of parmesan and enjoy!
Millie Munch http://www.milliemunch.co.uk/