PixieCooks

Almost entirely inspired by Nigel Slater’s Mustardy Sausage Pasta (from his Simple Suppers programme), I made this sandwich to use up some onions that were in danger of sprouting. It was delicious, in the way that only really softly browned onions can be and I’d absolutely make double so I could have more sandwiches or adaptive pasta the next day!

Serves 3
Ingredients

• 6 Good Butcher’s Sausages (British Bangers)
• 3 Medium Onions, Diced (I used 2 white and one red because that’s what I had)
• 2 Tbsp Olive Oil
• 1/2 Tsp Dijon Mustard
• 1 Tsp Wholegrain Mustard (adjust the mustard types and quantity to taste. I like a deep mustard taste without much bite to it)
• 1 Tbsp Honey
• 1/4 Pt/ 250Ml/ 1/2 Cup (Warm) Water
• 3 Baguettes (I used the part-baked kind so they were warm)

Pre-heat the oven to 200C (180Fan/400F/Gas Mark 6). Place the Sausages in an oven proof dish and cover with foil. Cook for around an hour (more doesn’t hurt, just be careful of burning!).

Whilst the sausages are cooking, heat the olive oil in a heavy based pan and add the onions. Start them at a high heat, stirring well to avoid them catching, and once they’re beginning to brown lower the heat (to the lowest your hob can do) and cover, stirring regularly to pull any caramelised bits in off the bottom. After around 45 minutes, transfer the onions to an oven proof dish, cover and put into the oven alongside the sausages.

Heat the pan the onions cooked in (DON’T WASH IT FIRST!) and add the water, honey and mustard, stirring well to remove any lumps. Bring to the boil and continue stirring whilst the mixture thickens. When the mixture is thick and gloopy (like a bbq sauce) transfer to a bowl.

Spread the honey mustard dressing on each side of the baguette and slice the sausages vertically to help them sit in the sandwich without rolling out , top with the gorgeously soft, rich onions and serve with a dressed salad. Try not to have seconds immediately.

This is based on a toastie that a cafe near my parents used to make when I was small, the cafe is still there (it’s the Hunny Pot in Ayr) but alas they no longer make the toastie .

Serves 1
Ingredients

• 2 Tbsp crunchy Peanut Butter
• 3 Sticks of Celery, Diced
• 40g/1.5oz/0.5 Cup Grated/Shredded Cheese (I used a medium cheddar)
• 1 Baguette

Method
Spread the peanut butter equally on both sides of the baguette (crunchy really is better for texture, but use smooth if you absolutely must) and sprinkle over the celery.

Cover the baguettes with the grated cheese and pop under a hot grill (broiler) until the cheese is melted.

This is a recipe that I’ve taught D how to cook, and it seemed like a plan to include it here. It’s incredibly simple but very tasty and easy to scale up for larger numbers; it makes a great dish for casual entertaining if you serve it with a large leafy salad and some good crusty bread. It also reheats pretty well if you want to keep some back for lunch the next day – box it up with the cheese already on it and just nuke for a couple of minutes.

serves 2 hungry people
Ingredients

• 150g (or a generous 1/2 cup) Pancetta (or dry cure bacon) cubed
• 2 Medium onions, diced
• 2tsp dried basil*
• 2tsp dried oregano
• 400g/14oz tin of tomatoes (chopped is fine, if they’re whole either break them up with the spoon in the pan or blitz them first)
• 2tsp crushed garlic or garlic puree
• 2tsp tomato puree
• Enough pasta for 2
• Fresh parmesan to taste (if not, any hard cheese can be grated (shredded) on top)

Method
Gently brown off the pancetta in a little olive oil.

Add the onions and gently sauté.

Once the onions are translucent and just beginning to colour, add the herbs, garlic, tomatoes and tomato puree and simmer very gently, stirring regularly until the sauce thickens.

Whilst the sauce is thickening, cook the pasta according to the instructions, drain and then stir in the tomato sauce.

Serve in a shallow bowl with a grating of Parmesan cheese on top. Goes well with green beans (if it’s chilly outside) or a leafy salad.

*Or fresh, use twice the amount and add it later in the cooking process

This sandwich is absolutely inspired by Subway’s Meatball Marinara © but contains a fair bit less salt, no meat and costs a fraction of the price. I also think it’s much tastier!

Serves 1, but easy to multiply
Ingredients

• 1 Baguette (I used one of those par-baked things, so it was warm. If yours isn’t, grill/broil it briefly to warm it through before assembly
• 1 Small Onion, Diced
• 6-12 Smallish Tomatoes, Past Their Best (if they’re new and very firm, half first)
• 2 Tsp Dried Basil (If you’re somewhere where herbs don’t come to die, use double the amount of fresh, shredded and add last minute)
• 1 Tsp Dried Oregano (See basil for instructions on fresh)
• 1 Clove Garlic, Minced
• 1 Tbsp Tomato Puree/Paste
• 50g/2oz Hard Goat’s Cheese
• Your Choice of Green Salad, Dressed as you like it (I used batavia lettuce, 3tsp extra v. olive oil, 1tsp lemon juice and 2tsp mediterranean herbed sea salt)

Method
Saute the onion in olive oil (be fairly generous). Once it is cooked but not coloured add the tomatoes, garlic and herbs. Using a wooden spoon, roughly break up the tomatoes.

Once the tomato juice (from the broken up tomatoes) has thickened a little, add the tomato puree and stir through. Continue to cook over a low heat until the sauce is thick and yummy.

Split the baguette lengthwise and cover one side with a layer of the tomato sauce. Lay the goats cheese in slices over the tomato sauce. Grill (broil for you american types) for a couple of minutes until the uncovered side is lightly toasted and the cheese is beginning to melt.

Add your salad. Eat. Delightful .

This is the perfect side dish for the thyme-stuffed chicken; the crusting is the same mixture as the stuffing and the soothing creaminess is the perfect foil for the salty bacon. If you’re not serving it with something fairly salty you might want to season it before cooking (there’s no need to go heavy on the salt, especially given the cream and butter health attributes, a good cracking of black pepper is wonderful)

Serves 1/2 but easy to scale up
Ingredients

• Enough Stuffing mixture to form a thin layer on the bottom of your casserole dish (see thyme-stuffed chicken for the recipe)
• 1 Large(ish) potato, washed and sliced thinly
• 100ml/Scant 1/2 Cup Double/Heavy Cream
• Small Amount of Butter
• 1 Large Clove of Garlic, finely sliced
• The leaves from 2 Stalks of Thyme

Method
Press the stuffing into the bottom of the dish to form a thin crust. Lay slices of potato over the crust, overlapping to form layers.

Sprinkle the garlic and thyme over the potatoes and pour over the cream (slowly, it will take its time finding the gaps to flow to the bottom). Dot with butter (you could leave that out, but it won’t go as golden)

Bake in a hot oven for around half an hour – until golden brown.

I’ve given up chips (fries) and crisps (chips) for Lent (again), but I’ve decided that these are distinctly more potatoey than anything else and therefore don’t count.

They take spice very well, but too much powdered spice will burn, so go a bit canny if you use it instead of the lemon pepper suggested here. I’ve had great success with smoked paprika and cumin seed, garlic salt and chilli flakes, and rosemary and thyme.

Ingredients

• Appropriate quantities of potato for the numbers you wish to feed (I’ve used all kinds of potato from King Edward to Jersey Royals with great success)
• Vegetable/Groundnut/Sunflower oil
• Freshly Ground Black Peppercorns to taste (a rough grinding – if your mill turns them to powder, grind in a mortar and pestle instead)
• Lemon rind to taste

Method
Scrub the potatoes clean and cut out any eyes or nasty bits (life is too short to peel a potato and all the good bits are in the skin, anyway) then chop lengthways into chunky wedges.

Put the wedges in a pot of cold, salted water (as a rough guide, if it comes out of the ground, put it in cold water, if it comes from above the ground, put it in boiling water) and bring to the boil. Boil for about five minutes – the wedges should yield easily to a knife point but remain intact (or intact ish. Any roughened edges will crisp up and be yummy…).

Use a vegetable peeler or sharp knife to remove the lemon rind in fingernail sized pieces (use an unwaxed lemon for preference) and be careful not to get the bitter white pith with the rind.

Drain the potatoes well and put into a bag with sufficient oil to lightly coat all the wedges, and the seasonings. They can be left in this bag, in the fridge, up to overnight if you want.

Pre-heat the oven to 200C (180c Fan assisted/F/Gas Mark), put the wedges on a baking tray and cook in the oven for twenty minutes, turning after 10minutes.

The wedges should be crispy and beginning to caramelise a little bit. Serve with fish, chicken or anywhere you would chips.

Real, proper* bolognese sauce would generally have pancetta, veal or some kind of pork in with the beef mince (hamburger/ground beef), but I get lovely beef from our local farmers’ market, sourced from local aberdeen angus cows, and I like to keep the flavour quite clean. If you’re not so lucky, chuck a handful of pancetta in the pan and brown off before you add the onions.

*In as much as there is any proper recipe for something so traditional. There’s also milk involved and various other complications.

Feeds 4-5
Ingredients

• Beef Mince (low fat, steak mince)
• 2 Medium Onions, Diced
• 1-2 Garlic Cloves, Minced
• 2tsp Dried Oregano (it’s more flavourful dried, so if you have fresh, use more)
• 2tsp Dried Basil (or about half that of fresh)
• 2 Stalks of Celery, finely sliced
• 2 Medium Carrots, finely diced
• 400g/14oz Can Chopped/Crushed Tomatoes (or equivalent)
• 2tbsp Tomato Puree

Method
Gently saute the onion in a little olive oil, cooking over a low heat and stirring regularly so it doesn’t burn or stick. Add the carrot, celery and garlic and cook slowly, stirring often, until they are softened.

If the mince is low fat then add it straight into the onions, if it isn’t then remove the onions to a bowl, brown the mince and pour off the fat before re-adding the onions, celery, carrot and garlic.

Add the herbs, tomatoes and tomato puree, and cook down over a medium heat stirring regularly until thickened and smelling gorgeous.

Serve with spagetti, over a baked potato or with any pasta you can scrounge up with a light blizzard of freshly grated/shredded parmesan over the top. If you don’t have fresh parmesan it’s better to use cheddar or some other sharp cheese than it is to use one of those tubs of dessicated, foot-smelling dust. Will keep in the fridge for a week or freeze like a dream; just nuke for 2-3 minutes to reheat.

I had a whole lot of carrots sitting making me feel guilty from the fridge and while I like raw carrot (more than I like most cooked carrot to be honest) I didn’t really feel like flinging them into a “normal” salad with my usual olive oil/balsamic or olive oil/lemon juice mediterranean dressing. A little bit of poking about in the fridge and cupboards resulted in a Carrot, Cumin and Brie Salad. Nom.

Serves One
Ingredients

• 2 Medium Carrots, Scrubbed or Peeled and chopped into short batons
• 2 Sticks of Celery, finely sliced
• 2 Spring Onions (scallions), finely sliced
• As Much Lettuce as you feel like, finely chopped (which means this must be eaten immediately otherwise it will brown very quickly)
• As Much Brie as you feel like, ripped into bite-sized chunks
• 3 tsp Extra Virgin Olive Oil
• 1 tsp Lemon Juice
• Large Pinch Cumin Seeds

Method
Combine the oil, lemon juice and seeds in a mortar and pestle, grind the seeds to break them all up and leave for the taste to amalgamate whilst you are preparing the salad.

Combine the vegetables and brie in a bowl and dress with the cumin dressing.

Serve with some crusty bread or oatcakes.

I was out for lunch with m’colleagues the other day at an italian buffet place (I work with boys, quantity is important to them) and whilst they got stuck into the pizza and pasta on offer I had a wee look at the salad bar (not to say I abstained from the pizza or pasta, for I did not, I just didn’t eat enough to sink a ship). The potato salad, in particular, was incredibly good and I (after several mouthfuls and a fair bit of thought) worked out that it was due to the thyme.

This recipe is not that salad (it was of the more traditional mayonnaisey variety), but it is completely lush.

If you’re ever in Glasgow and craving an Italian buffet lunch, you should check out Azzimo – the spicy chicken pasta and the equivalent pizza are both highly recommended and at just shy of £7 a head it’s well worth it.

Serves ~4
Ingredients

• Roughly 16 New/Salad Potatoes (I used Charlotte)
• 1/2 Medium Red onion, Sliced paper-thin
• The Leaves from 6 Stalks of Thyme
• 3Tbsp of Extra Virgin Olive Oil
• 1Tbsp Lemon Juice
• 2 Rashers Bacon (I used Ayrshire Middle bacon which has back and streaky – or Canadian and American – within the same slice. But whatever unsmoked you like is fine)

Method
Wash and boil the potatoes for around 15minutes (until tender to the point of a knife). If there are any larger potatoes in the mix, cut them in half.

Whilst the potatoes are boiling prepare the dressing. Mix the oil, lemon juice and thyme in a large bowl, add the onions, ensuring they are sliced as thinly as you can cut them (the trick is that the rawness will “cook” out of them with the lemon juice and the warmth of the potatoes, so they need to be very thin)

Grill or fry the bacon until it is cooked but not too crispy, and pat dry with kitchen paper. Using scissors, cut into very thin strips (similar to the onion) and mix with the rest of the dressing.

Drain the potatoes well and whilst they are still warm add them to the dressing and mix well.

The salad is best still warm, but okay cold. It will keep in the refrigerator, but let it come back up to room temperature before serving.

I was looking for something light to eat after a very soporific lunch out with my colleagues, and digging around the fridge I found some homemade chicken stock and some tikka chicken (the pre-sliced stuff, made for sandwiches and salad) and with a little bit of heat, spice and stirring I made some lovely soup.

It would work with a good pre-made stock (although chicken stock is a breeze to make and freezes very well) and any cooked chicken.

2-3 hearty portions
Ingredients

• 1 1/2 Pints Chicken Stock
• 1 Pack Sliced Tikka Chicken (225g/80z, chop to bite-sized if required)
• 4 Spring Onions/Scallions, Sliced
• Small Thumb Fresh Ginger, Finely Diced
• 1 Clove Garlic, Finely Diced
• 1 Tbsp Lemon Juice
• Handful Rice Noodles (the kind that cook in 5 minutes in hot water)

Method

Bring the stock to the boil, add all the other ingredients other than the noodles. Simmer for 10 minutes and taste, adding more spice and seasoning as neccessary (I added cumin seeds and the seeds from a handful of cardamom pods)

Add the noodles and swirl through the soup as they soften.

Serve, gathering a ladle of noodles and chicken before a ladle of broth (it’s easier to portion out fairly that way!).

If you have a different kind of chicken, change the spices to suit, five spice with chinese chicken, etc.. Lemon juice works with nearly all the flavours as it just perks up the poultry flavour. If you’re stuffed up or feeling blue add a little fresh chopped chilli to give the soup more kick.