It’s been a while since I last wrote a blog post, but I seems to have been so extremely busy with Baby “Flipper” and Toddler “Blip” and I have had my dad and his amazing wife on visit. It was so lovely to see my family and they enjoyed two whole weeks with us.
It was great for my toddler to spend some time with them and speak Danish as well. It is amazing how well he understands Danish and English.
My dad and his wife Inga wanted to cook Danish food for me. But due to them not speaking or reading English they found it hard to find the ingredients etc. So we made a deal, they cleaned up the dishes and I cooked. For me this was lovely, I forgot how much I love cooking for people!
Actually, my parents did so much whilst they were visiting, cleaning the windows, folding clothes and helping me sort all kind of things out. It was great, especially as my dad find it difficult to sit still for too long. If he can’t do something he gets really bored, he always needs to be busy. It’s amazing to think that he is now in his 70 and is so unbelievable active.
We spend a day down by the pond feeding the ducks, which my toddler loved and then we went eating in the pub. After they left I felt a bit lonely, but I’m now back to normal. Good heavens, we got telephones so I can phone them.
It’s strange to think that I have only known Inga for around 7 years, yet, I see her as my second mum. My dad could not have found a nicer person to share his “old age” with.
This dish was a proper success, not so much with toddler “Blip” but with my parents, and it is very generous. Hence, even without the Aubergine/Courgette it still would serve 4 people. I like to serve it with garlic bread on the side.
Sausage and Cannellini casserole
Serves 4 people
4 slices of streaky bacon (optional)
12 chipolatas sausages (or 8 Cumberland)
1 tbsp olive oil
1 large onion
2 small courgettes (cut into 2 cm cubes) – optional
1 Aubergine (cut into 2 cm cubes) – optional
4 fincely chopped garlic cloves
2 bell peppers (green and red) chopped
1 large bunch of Parsley, chopped
1 punnet of cherry tomatoes, halfed
1 tin Cannelleni Beans
2 tbsp Tomato Puree
1 tbsp Thyme (or use fresh thyme)
1 Bay Leaf
1 Chicken stock cube
1 Red chill
- Halve, Peel and slice the onion into thin half moons, set a side to use later. Then chop the garlic and put aside.
- Cut the bell peppers into 3 cm cubes put in a bowl. Then cut the aubergine and courgette into cubes and add to the bell pepper.
- Cut the cherry tomatoes in half and set aside.
- Finely chop the parsley including stalks (set aside to be used later).
- Now turn your oven on to 200 C, when oven is ready. put your sausages on a greased baking tray and cook until cooked through this should take around 20 minutes (the same amount of time it will take to cook the casserole. If they are done before the casserole is finished then remove from oven but keep warm, so it can be added to the casserole at the end.
- Cut the bacon into small pieces and fry them on medium heat on a large frying pan, cook it until its been browned (not overly crispy though) and remove from the pan.
- Now add the onion, and garlic to the pan where you cooked the bacon in and cook it gently until the onion are soft, then add the aubergines, courgettes, and peppers to the dish and cook until nice and soft (you may have to do this in batches). When all the vegetables are cooked through add the bacon back to the pan and then add the tomato puree and cook for around 2 minutes to allow the tomato flavour to be released into the dish.
- Now drain and rinse your cannellini beans and add to the pan together with the cherry tomatoes. Fill up the empty can with water and add to the pan together with the chicken stock cube, the thyme and bay leaf. Stab the red chilli multiple times and add it to the pan. Add a bit of salt and pepper as well, and let it cook for about 15 minutes, until it has thickened.
- When the casserole and sausages are done, serve on plates with the sausages on top and finish with the chopped parsley on top.
- Make sure to remove the bay leaf and chilli before serving.
- I like to chop up the cooked chilli really finely afterwards and mix with a bit of olive oil and then put it on the table for people to add to the dish if they want more heat.
- I served it with garlic bread on the side, this isn’t necessary but a nice addition
Bon appetite – as my granddad would have said
These has been based on Tesco’s prices and the basic products where possible (Correct as per October 2017)
Streaky bacon (£1.25/4)= 32p
12 Chipolatas sausages £2.50
1 tbsp olive oil 6p
1 large onion 10p
2 small courgettes (cut into 2 cm cubes) – optional 80p
1 Aubergine (cut into 2 cm cubes) – optional 70p
4 fincely chopped garlic cloves 12p
2 bell peppers (green and red) chopped 66p
1 large bunch of Parsley, chopped 70p
1 punnet of cherry tomatoes, halfed 90p
1 tin Cannelleni Beans 50p
2 tbsp Tomato Puree 10p
1 tbsp Thyme (or use fresh thyme)5p
1 Bay Leaf 5p
1 Chicken stock cube 5p
1 Red chilli 25p
Salt and pepper 2p
Total price £7.88 or £1.97 per person.