Simple dairy-free sausage rolls

Hello my lovelies,

Tonight we are going to the Luna Open Air Cinema to watch The Greatest Showman. And it’s a sing along! I can’ t wait!

It’s been a run around of a day. We’ve seen two sets of friends at two different parks, made Elderflower cupcakes that don’t actually taste much like Elderflower but look good never-the-less.

But the real show stopper for tonight are our home made, dairy-free sausage rolls.

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These are just too good not to share and so easy to make!

You will need:

4 good quality pork sausages (We used Porky Whites)

1 package Jus- Rol ready rolled puff pastry sheet

Dairy free spread to grease the baking tray

Set your oven to preheat to 200 degrees if it’s a fan assisted or 220 if it’s not a fan assisted oven.

Unroll the pastry and cut in half width ways.  Slit the skins of the sausages and remove from the skin.  Place two sausages on each piece of pastry.   Fold the pastry over and roll over the edge making sure the sausages are nice and snug inside the pastry.

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Next crimp the edges with a fork

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Cut each sausage roll into 8 even slices and place on a tray.  Brush with beaten egg.

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Bake until risen up and golden brown.  Remove from the oven and allow to cool before devouring!

Bright blessings,

Mrs R

x

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Dairy-free banana bread recipe

 

With a daughter who has a dairy and apple intolerance, it can be difficult to find shop bought dairy free items that not only taste good but aren’t filled with undesirable ingredients. I constantly adapt recipes to so my daughter can enjoy the same foods as everyone else. During the school holidays, when you’re out and about, a coffee and a piece of cake can easily cost you £5.50 each. That’s if you can find anything dairy free that is. It’s so easy to make your own and cost effective too. This recipe is based on a recipe by Tessa Kiros. I’ve adapted it to make it dairy free and made a few other small changes to taste. Dairy free banana bread recipe 125g dairy free spread 180g sugar 1 rounded tablespoon treacle 4 ripe bananas, mashed 2 free range eggs 1 teaspoon vanilla extract ½ teaspoon cinnamon 250g plain flour 1 teaspoon baking powder ¾ teaspoon bicarbonate of soda 3 tablespoons almond milk (or you could use oat or rice milk if you can’t have nuts) Preheat the oven to 180 degrees centigrade. Grease a loaf tin with dairy free spread. Cream the dairy free spread with the sugar and treacle. Add the eggs, vanilla, cinnamon and banana and mix well. Add the flour and baking powder and mix until smooth. In a cup, mix the warm milk and bicarb until no lumps remain. Add to the banana mixture and combine well. Pour the banana mixture into the greased loaf tin and bake for between 50 – 60 minutes or until a skewer inserted into the middle of the loaf comes out clean. Turn out onto a metal rack and allow to cool. Serve warm with dairy free spread.

I hope you enjoy my video and for more dairy free and other recipes, be sure to give this video a thumbs up!

Bright blessings,

 

Mrs R

Menu Plan: 5 February 2018

Want to serve appetizing, mouth watering food to your family every night? Menu Plan Monday takes all the guesswork out of meal planning. Follow the blog for weekly menu plans, recipes, crafts and more.

Hello my lovelies,

This past week has been just a little cray-cray.  You see, I started working back in the office full time last Monday, and I cannot tell you have tired I have been. It’s been a taxing week for all of us here at Swish Cottage and while I did do as much to prep for last week as I could, I now know there is LOADS more that could have done.  I’m determined to make this next week run super smoothly so that in the evenings we can walk in the door, eat dinner and then chillax.  With that idea in mind, I’ve planned our menu accordingly and cooked it all yesterday!  Yes, you read that right.  I did a massive cooking session (doubling up meals to freeze where possible) to make the evenings less stressful but, also to make sure that I stick to my new low carb eating regime. Everything underlined was cooked yesterday.

For breakfasts:  Missy will be alternating between cereals, toast with spreads and fruit, homemade dairy free waffles and eggs.  Hubby and I will be having low carb egg  ham & cheese muffins, greek yoghurt with Ditch the Carb’s chocolate grain free granola and berries, boiled eggs or crispy fried bacon and avocado.

Lunches:  Missy will have her usual packed lunches with wraps or multi-grain Jackson’s bread (soya free) with hard goats cheese (she can tolerate Manchego goat’s cheese but not the cow’s milk proteins in regular cheese) or ham.  These will be alternated with pasta with chorizo, peas and sweet corn. She also gets a portion of fruit or veggie sticks. Sometimes she gets crisps, or popcorn and either water or a fruit juice.  Again, we alternate. I’ve baked a dairy free chocolate sponge for her lunchbox treats.

Hubby gets a free lunch at work so I’ll be having leftovers or soup.

Dinner:

MonSlow cooker bolognese (I’ll have mine with salad instead of pasta)

Tue: Lemon and herb chicken wings (Marinating since Sunday evening – to be cooked on the day) with salad

Wed: Possibly a takeaway or leftover bolognese with garlic bread and salad

Thur: Chicken a la king with rice (none for me), broccoli, green beans & steamed butternut squash

FriChicken & chorizo pasta (no pasta for me) with green beans and butternut squash

What are you having this week?

Bright blessings,

Mrs R

x

Easy Focaccia

Hello my lovelies,

I must apologize for not blogging much recently, I am working on rectifying this and hope to bring you some great blog posts, recipes and ideas every week starting today.

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It’s half-term for us and as such I try to do some baking or cooking with Missy (DD has now been renamed to Missy since she’s 7 going on 15!). She was really craving pizza but as a dairy free kid she can’t have shop bought pizza.  I know I can buy frozen pizza bases but I find they expensive when we can whip up a batch of pizza dough for mere pennies.  Plus, I get the added bonus of teaching Missy about weights and measures and help her to learn the life skill of cooking.

We made her pizza and used Marchego cheese which is a hard goats cheese. While I know this isn’t dairy free it doesn’t contain the cows milk protein that affects her, however, she only has it occasionally.

After we made her pizza, there was a lot of dough left and I really didn’t fancy pizza because I was having chicken soup for lunch.  Then I had an inspired thought… I could make focaccia!

 

This pizza dough is really versatile and can be used to make pizzas, focaccia, calzones, dough balls and much more.  Check out Kitchn’s post for some great ideas.

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Here’s the pizza dough recipe I use.  It’s easy enough for kids to help but best made in the morning so that it has time to prove if you want to use it to make lunch. If you’re using it to make dinner, make it in the early afternoon.

Easy Pizza dough

500g plain flour

1 sachet of dried yeast

1 tsp each of sugar and salt

250ml of warm water mixed with 2 tsp olive oil

Mix all the ingredients together in a large bowl until the dough is soft and well combined.  Knead well in the bowl for about 5 minutes to break down the gluten.

Place the dough in a warm place covered with a tea towel for about an hour until it’s doubled in size. Probably about an hour or so.

Knead the dough again  (also called knocking it back) for another 5 minutes. Cover with the tea towel and allow to rise in warm place.  About 1-2 hours.  It should be nicely risen.

This should make one small pizza and one swiss roll pan sized focaccia.

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To make the focaccia,  simply grease a swiss roll pan with a little olive oil and press the remaining pizza dough into the pan.  Make little dents in the dough with your fingers pressing all the way into the bottom of the pan.  Add some fresh sprigs of rosemary and brush with more olive oil all over the surface. Sprinkle with sea salt and bake at 220 degrees Celsius until it’s golden brown.

Simples!

 

I hope you enjoy this recipe and as always, if you try the recipe please leave me a comment and let me know how you enjoyed it.

Bright blessings,

Mrs R

x

 

 

 

Pioneer Woman’s Cinnamon Raisin Baked French Toast

Hello my lovelies

I’ve been testing recipes again because I’ve been scouting around Pioneer Woman‘s website.  Oh my word, if you have not been to her website, you must run at turbo speed, do not walk!  There is sooooooooooooooo much to read and drool over!  Be prepared to linger…for quite some time.

Best take a cuppa.

And some cake.

While I was perusing the loveliness, I found a recipe for Cinnamon Raisin Baked French Toast.

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I couldn’t resist!  Especially since I had everything I needed to make it without making a special trip to the shops.  Hooray!

Honestly, this was sooooooooo incredibly good.  We had it for breakfast but it was so heavenly, it could easily be served with vanilla ice cream or whipped cream for dessert.

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We had ours for a lazy Sunday morning breakfast before more renovations started and it was scrumptious galumptious!

It was so incredibly easy because you make it all up the night before and pop it into the fridge to chuck in the oven for an hour the next morning.

Perfect, for if you’re like me and wake up like a grumpy badger until you’ve had your second cup of coffee.

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I would recommend tasting it before adding syrup though because I found it really quite sweet

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And there are leftovers to have with ice cream tonight for dessert.

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Does it get any better?

Bright blessings,

Mrs R

x

Princess unicorn marshmallow crispy treats

Hello my lovelies,

I’m back with another recipe. It seems like all I’ve been doing recently but I’m loving the domesticity.  You guys know I have a culinary crush on Ree Drummond aka The Pioneer Woman, right?  Well I do, and I’ve been watching her series on the telly and practically drooling over her home cooking.  On the latest show I watched, Ree made these gorgeous pecan marshmallow crispy treats and I couldn’t wait to give them a go.

No really, I couldn’t even wait until I had been to Morrisons, so I made them up with what I had. Of course, I didn’t have any regular white marshmallows so the mixture came out pink and my daughter dubbed them Princess Unicorn marshmallow crispies.

Because they’re rainbow coloured and pink of course!

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Ree’s basic recipe ingredients are:

4 tablespoons of butter plus extra for greasing

300g marshmallows (I used pink and yellow ones)

1/4 t of salt

6 cups of rice crispies

First grease your dish well, I used a square one and it worked out perfectly.  Next add the butter to a large (I used my pressure cooker!) pot and once melted add the marshmallows. Melt on a low heat making sure to stir to prevent it catching.

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Add the salt and the 6 cups of rice crispies.

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Here you can add anything you have lying about to ‘flavour’ them.  I added white chocolate chunks, 1/2 a bag of mini pink and white marshmallows and 1/2 a bag of smarties.

Mix it all together and dump it out into the greased dish.  Working quickly, spread out in the dish to reach the sides and trying to make sure the layer is even.  I found that although I worked quickly, the mashmallow mixture started to get really sticky and I was getting more clinging to the wooden spoon than in the actual bowl.

On a spark of brilliance, I wet my hands a little and pressed the mixture into the pan in a nice even layer.

Again, working quickly, I poured over a slab of melted white chocolate and rainbow sprinkles.

I refrigerated for 3 hours then cut into squares.

Mr R and dear daughter (DD) adores these!

I’m already considering some other interesting combinations…. stay tuned

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Bright blessings,

Mrs R

x

Super easy Lemonade

Hello my lovelies,

I’ve had a hankering recently for some sweet yet sharp and icy cold homemade lemonade. You know, the kind that makes you sigh in satisfaction as you lazily watch the roses in your garden bob their heads in the breeze?

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That’s what we made today and it is delicious.

First you need 6 unwaxed lemons chopped into quarters.  Then add 280g of sugar to your food processor along with with 500ml of cold water.  Toss in the lemons gently.

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Blend for about 5 minutes.  Next lay a large bowl into your sink with a fine sieve over it and pour over the lemon mix.

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Now, push all the lemon pulpy mix with a wooden spoon to squeeze out as much juice as possible.

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Throw the lemon pulp in the bin and remove the sieve.  Then add 1.5 litres of cold water to the bowl of lemonade and mix.

Pour into a jug with slices of lemon and refrigerate for 2 hours or overnight.  Of course, you could just pour it over ice but I didn’t have any.

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We’re having ours tonight with dough balls, homemade pizza and salad.

I can’t wait.

Bright blessings,

Mrs R

x