The Bear Chef

Cooking and other Food Stuff

Archive for the day “January 24, 2012”

Sausage and Cabbage – Easy

I wanted to share a really simple recipe with you. I cooked it for dinner tonight and i just can’t believe how easy it was. Not an amazing amount of variety involved and could probably do with some potato served alongside it but i was feeling lazy.

Serves 2


  • 1/2 head of savoy cabbage
  • pack of 8 veggie sausages chopped roughly into small and medium sized pieces.
  • 50g butter
  • salt & pepper


  1. preheat the oven to 180C
  2. blanche cabbage for about 4 minutes, then cool and drain.
  3. lightly oil a casserole.
  4. put 1/3 of the cabbage into the casserole and press down.
  5. put 1/2 of the sausage on top, spread evenly and press down.
  6. season.
  7. add 25g of butter in small knobs
  8. add a layer of 1/3 of the cabbage.
  9. put the rest of the sausage on top.
  10. put the rest of the cabbage on and press down.
  11. season.
  12. add rest of butter in small knobs.
  13. put the lid on the casserole and bake for 1-2 hours depending on how much time you have (i only cooked it for 50 mins and it was fine but the longer the better).

SImple and delicious.

What Became of the Mascarpone?

After making the mascarpone, i realised that i was going away for the weekend, and that i needed to make some treats with all that mascarpone.

On Thursday night i went for a basic tomato mascarpone sauce for the freezer. Here’s a quick recipe recap…i ┬ákind of made it up as i went along so i didn’t write the recipe down but here goes:

  1. fry 2 chopped onions and 2 chopped cloves of garlic.
  2. add 250ml tomato sauce (not ketchup, like a pasta sauce / passata).
  3. add a tin of tomatoes.
  4. heat through
  5. add 250g mascarpone
  6. cook through
  7. season
  8. reduce down a bit until it looks like a pasta sauce.

And then last night i used the rest on a leek pasta sauce:

  1. fry 3 medium sized leeks in olive oil / butter for about 15 minutes until leeks are soft.
  2. add 1 cup of vegetable stock.
  3. cook until stock has reduced by a half.
  4. add 250g mascarpone.
  5. season
  6. cook through for about 5 minutes
  7. add 300g cooked spaghetti and leave to site for 5 mins for spaghetti to absorb the sauce.
  8. eat it all up (well, between 4 of you)

More crumpets

Another batch of crumpets. Made last night and eaten this morning.


Followed the recipe here but actually you don’t need a recipe. Just get some sourdough starter, add bicarb, salt and a bit of sugar then cook in rings.

I find that for the best bake, cook on a very low heat and use a lot of oil. Give them time, and if you’re cooking in a large pan, reposition the pan so that the burner is directly under each crumpet one at a time.

It’s up to you whether you do the quick flip at the end to seal them. Since I toast them before eating anyway I don’t bother.


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