#justlikemumdidit

[justlikemumdidit]

Toad In The Hole

I’ve been looking forward to this one since I started, Toad In The Hole always makes me feel like such I’m a child all over again, maybe its the name, maybe its the fact that I like when I get a slice with a hidden sausage in there, who knows! With this recipe I do exactly the same as mum does, and use just plain ol’ pork sausages, no fancy herbs or anything, if you want to use herby seasoned sausages then fire away, the cooking process doesn’t change at all.

Oil 8 Sausages 225g Plain Flour Pinch of salt 2 eggs 600ml milk

Preheat oven to 220C (fan 200, gas mark 7) Heat a tablespoon of oil in a frying pan and fry sausages for about 5 minutes, until browned on all sides. Pour the remaining oil in a large ovenproof dish, and heat in the oven until very hot. In a mixing bowl, add the flour and salt, and create a well in the centre. Break in the eggs and gradually work in half the milk, beating until well smooth. Add the remaining milk and beat til combined. Place the sausages in the ovenproof dish (careful with the hot oil here!) and pour over the batter. Bake for 30 minutes until the dough is risen. Serve with mashed potato and green veg, with a splash of Gravy on the side! Num num.

[justlikemumdidit]

Tattie and Leek Soup

Or Potato and Leek Soup, if you prefer. I figured I’d start the week with Soup, as it gives me something to do on an otherwise slow day. So Tattie and Leek it is, this recipe is mums of course, except for the Cream, as I prefer creamy Tattie and Leek Soup. Guilty pleasure.

1 tbsp Oil 1 Onion, sliced 225g Potatoes, cubed 2 Leeks, sliced 1.2 litres Vegetable Stock 150ml Double Cream (optional) Salt and Pepper

In a large pan, heat the oil and add the onions, potatoes and leeks. Cook for a few minutes until the vegetables start to soften. Add the stock, salt and pepper, and bring to the boil, leave to simmer for about 30 minutes until the vegetables have softened. If you prefer creamier soups, simply blend down the soup and add the double cream.

Simple as that. Enjoy!

[justlikemumdidit]

Sausage and Mash

So I kinda felt a bit silly for having this one here, as lets face it EVERYONE can cook Sausage and Mash, ‘cept I wanted to show how mum makes this with yummy gravy, and I figured it was best served with Sausage and Mash.

1 tbsp Butter 1 tsp Sugar 4 Onions, thinly sliced 150ml Red wine Salt and Pepper 1 tbsp Oil 8 Sausages 1kg Potatoes, peeled and cubed Butter, milk, cream

Put the potatoes in a large pan of salted water and increase the heat to boiling point. Cook for around 25 minutes until tender. Meanwhile, heat the butter in a small pan, add the sugar and cook until lightly browned. Add the onions and cook gently, then stir in the wine and allow to simmer. Season with Salt and Pepper. Heat the oil in a frying pan and cook sausages for 15-20 minutes until browned and cooked through. Drain and mash potatoes, adding whatever you prefer to make your mash perfect. Serve a dollop of mash and a couple of sausages, top with the wine sauce and enjoy!

[justlikemumdidit]

Sausage Casserole

Or, as mum always called it, Sausage Surprise! I was never entirely sure where the Surprise came in when I was younger, still don’t, maybe the surprise is just how easy it is too make? We’ll never know.

If you have an ovenproof Casserole Dish, you can just brown the sausages in that and then pop straight into the oven.

8 Sausages (I actually used frozen sausages for this one) 1 Onion, diced 2 Carrots, chopped 100g Peas (Of the frozen variety) Gravy Granules (1 pt made up just how you like it, mines is about 6-8 tsps granules) 1 Beef Stock Cube (made up to ¼ pt!) Oil

Preheat oven to 180-200c | Fan 160-180 Lightly fry the onions and sausages (til they are sealed/browned on the outside) Make up your gravy and stock. Throw everything into a casserole dish and pop into oven for around 30-40 minutes. Serve with buttery mash…mmm.

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I threw in a bunch of extra Veg that I had left in the fridge as well, I’m wondering now if thats what the surprise is, that you can probably throw anything in this and it still tastes good! Well there were no objections either way!

[justlikemumdidit]

Forfar Bridies

This isn’t a recipe my mum knows by heart, so it was a dive into the old cookbooks for it, and after deciphering the five or six post-it-notes and so many failed attempts, this is the final recipe settled upon – the original which came out of an old recipe book from around the 1930’s just used far too much fat for my liking, but the method was pretty spot on for what I needed.

Forfar Bridies tend to use either Shortcrust or Flaky Pastry, depending on where about you get them from, but they taste best with Flaky Pastry, which is what the recipe below uses. If you don’t want to make your own pastry, then you can just buy ready-rolled puff pastry (you’ll need around 450g) – it took me a couple of tries to get the pastry right, it ain’t easy.

225g plain flour 175g Butter (diced) 2-3 tbsps cold water Pinch of salt 450g Mince 1 Onion, finely chopped. 75g Butter

In a bowl, sieve the flour and salt, and add the butter. Using your fingers rub together the mixture until it resembles fine breadcrumbs. One tablespoon at a time, add the water and mix lightly to bind the dough. Wrap in clingfilm and put in fridge for around an hour.

Mix the chopped onion with the chopped mince and butter. Roll out pastry and divide into 4 rectangular shapes. Divide filling into 4 and place lengthwise on one half of each pastry strip. Wet the edges with water and fold the pastry over the meat to make a parcel. Press firmly to seal, pinching along the edges. Using a knife, make a slit in the top (to allow the steam out). Leave bridies in fridge for 20 -30 minutes before cooking. MEANWHILE! Preheat Oven to 200c, and cook the bridies for around 30-40 minutes until golden brown (the meat should also be cooked through) Serve hot, either on their own as a snack or with potatoes and vegetables.

[justlikemumdidit]

Bolognese

After the last full-on cooking month, I felt the need to take a bit of a break and make everyone else cook. However tonight I just wanted Bolognese and nothing else would do. I usually cook this in a huge-batch, so I’ve halved my original recipe for below.

400g Mince 1 Onion, diced 1 tsp dried Oregano 1 Garlic Clove, diced 2 Carrots, sliced 2 Celery Stalks, sliced 1 tin Chopped Tomatoes 1 tbsp Tomato Puree 150ml Red Wine Oil

In a heavy-based pan, heat the oil and brown the onion and mince together, add the garlic and oregano and fry for a few minutes. Add the sliced carrots and celery, tinned tomatoes, puree and wine. Stir and allow to simmer for about 30-40 minutes. Season to taste and serve with pasta or spaghetti!

[justlikemumdidit]

Macaroni Cheese

There is just something undeniably comforting about masses of gooey cheese. This isn’t mums recipe, this is in fact my partners mums recipe, that still counts though, right?

175g Macaroni 40g Flour 40g Butter 450ml Milk 1/2 tsp Wholegrain Mustard 175g Grated Cheese 1 Tomato, sliced Salt and Pepper

Preheat oven to 190c | Fan 170 Cook Macaroni in fast-boiling salted water. Create your roux: in a large saucepan, melt your butter before stirring in your flour. Add Mustard and Salt and Pepper. Gradually stir in the milk, bring to the boil, stirring continuously until the sauce thickens. Remove from the heat and beat in 125g Cheese. Add the cooked macaroni and stir. Pour into an ovenproof dish, sprinkle with the remaining cheese and layer the tomato on top. Cook for 15-20 minutes.

[justlikemumdidit]

Whisky Sauce

We’re having Haggis, Neeps and Tatties tonight, and I feel like having a recipe for cooking something that basic seems a bit weird. So instead I give you a recipe for Whisky Sauce, which should alwaysbe served with Haggis, its just that divine! The recipe below is how mum does it, this is a Scottish version – as in it tastes strongly of the Whisky – so if you don’t want a strong tasting Sauce, then drop the 4 tbsp Whisky for just 2 tbsp.

500ml Chicken Stock 4tbsp Whisky (Use a good quality Whisky! As the better the Whisky, the better the Sauce!) 200ml Double Cream 2tbsp Dijon Mustard 40g Butter

In a pan, mix the chicken stock and whisky and bring to the boil, allowing the volume to reduce by about a half. Add the mustard and cream, making sure you continually stir. Finally, to thicken the sauce, add the butter and stir. Serve with Haggis Neeps and Tatties, for a real traditional feel!