The Bear Chef

Cooking and other Food Stuff

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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

Ingredients

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

Method

  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.

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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  kind 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)

Bento-Style Mammoth Cook-a-thon

Since i started reading the Just Bento Blog a few years ago i have really changed the way i approach my lunch. Although i do sway and go through phases of cooking proper Japanese Bento food and various other things, there are a lot of Bento principles that can be taken on board when thinking about cooking in general.

Some of the principles are:

  • keep a stash (fridge or freezer-based ready cooked foods)
  • cook some things quickly in the morning, it really isn’t that much hassle.
  • keep a range of tupperware / bento boxes for different kinds of meals.
  • small portions of many things is more filling than large portions of one thing.

There is a lot more to bento than i can explain in one blog post so check it out for yourself if you want to know more. Anyway, i digress…

Tonight i decided to cook cook cook. I get this urge every few months where i just cook solid after work. It probably has something to do with taking my mind off work and doing something creative- but also ties in with my hatred of throwing away food, and trying to use up stock cupboard items and fridge items that aren’t going to last forever!

Tonight’s cookathon included (in order of appearance):

  • Sourdough Spelt Pita (adapted from this recipe)
  • Parsnip, Carrot, Potato Hash Browns (adapted from this recipe)
  • Borlotti Bean Hummus (adapted from this recipe)
  • Caramelised Beetroo  / Spinach & Yoghurt (from here)
  • Potato Salad with Capers & Spring Onion

Should give us a really good stock of food for our lunches over the next few days. Lovely.

Lime-Coloured Coconut

Er, so I went into the cupboard tonight and found that my homemade dedicated coconut was quite green. The only explanation I can think of is that I simply didn’t dry it out enough in the oven.
Boo.
At least some of it got used on the snowy gingerbread house before it was ruined.

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