Daily Archives: 5 September 2011

Back to school

It seems like only last week I was writing about the start of the school holidays, and now I am writing about the end.

It is a particularly poignant one this year as my youngest, Elena, is starting school for the first time.

I think we have all the essentials now that I have taken them to buy their school shoes. I dithered about where to take them, ideally wanting to avoid the crowds of other bored children needing theirs too. Then I remembered a lovely, little, independent shoe shop about ten minutes drive from where we live.

I dragged the children out in the rain thinking maybe it wasn’t too good an idea after all, but when we got to the shop and there were 2 waiting assistants and no other children, I was quite pleased with myself.

I told them from the start that I would like to look at the cheaper ranges, as designer school shoes to me are a complete waste of money, they only get abused.

The first pair that fitted were £41. Gulp! Is that cheap?

However, the second pair that fitted, and fitted even better, were £28. A startling difference when you are buying two pairs!

Mission accomplished it was back home to discuss dinner. It may have been August, but it felt very Autumnal as we unpacked our black shoes, and removed our waterproofs. So, for dinner it was a hearty ‘Paprika Sausage Supper‘ from the Just One Pot Cookbook, page 84.

I got it underway and in the oven which gave us time for a snuggle upon the sofa to watch a film together. These moments are going to get rarer and rarer now they will both be in school so I intend to make the most of them.

Have a good week.

Karen
Dairy Diary Team

Paprika Sausage Supper

Paprika Sausage Supper.

The tangy crunch of dill pickle provides a
delicious contrast to this goulash-style dish.

Recipe taken from Just One Pot.

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Paprika Sausage Supper

The tangy crunch of dill pickle provides a delicious contrast to this goulash-style dish.

Paprika Sausage Supper

Preparation time 20 minutes
Cooking time 1 hour 20 minutes
Calories per portion 401 Kcal
Fat per portion 26g of which saturated 8.3g
Serves 4
Suitable for freezing

Good-quality pork sausages 8
Onions 2 large, peeled, each cut into 6 lengthways
Garlic 2–3 cloves, peeled and crushed
Green peppers 2, deseeded and thickly sliced
Sweet paprika 1 tbsp
Plain flour 1 tbsp
Chicken stock 300ml (½ pint)
Chopped tomatoes 400g can
Soured cream
Sliced dill pickled cucumbers cut into thin strips
Chopped parsley

1 Preheat the oven to 180ºC/350ºF/Gas 4. Heat a large flameproof casserole and cook the sausages until they are lightly browned. Remove and set aside.

2 Add the onions, garlic and peppers to the pan and cook them gently until they are slightly softened. Then stir in the paprika, flour, stock and tomatoes and bring to the boil.

3 Return the sausages to the pan, coat well with sauce and cover the surface with greaseproof paper. Cover the pan with its lid, then cook in the oven for 1–1¼ hours.

4 Before serving, skim off the excess fat. Top with soured cream, dill pickled cucumbers and parsley and serve immediately with thick slices of a French loaf for mopping up the juices.

Cook’s tip
Supermarkets sell a wide range of flavoured sausages. Garlicky Toulouse sausages, chillied sausages, or venison sausages could also be used for a stronger tasting dish.

Recipe taken from Just One Pot.

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