Sausage Obsession

A slow cooker recipe.
Slice one onion place in base of slow cooker

Cut 3 rashers of bacon into bite size pieces add on top of onion

Place a layer of sausages on top

Cover with:
1 tin condensed cream of mushroom soup
1 packet of French onion soup (powdered)

Add a little water, enough to rinse out the can, not too much

Cook on low for 4 hours

Serve with veges on a bed of rice and quinoa 

Spinach and Mushroom Tart

In a fry pan suate with olive oil

1 Diced brown onion
200 gms of sliced mushroom
170gms of spinach leaves

Meanwhile:
In a saucepan
Bring to the simmer 1 litre of vegetable stock
2 tbs sweet paprika
1tbs tumeric

Whisk in 100gms of besan flour, stirring briskly until it thickens

Combine all ingedients in frypan

Add the mix to a pastry shell and bake until it sets (approx 40 min)

Thai Flavoured vegan Pie - Red Curry

This is a simple recipe for a pie.

Start with sautéing in a fry pan

1 diced red onion
1 half head of garlic crushed and chopped
When soft add
1 packet of Linda McCartney vege mince
2 tbs chilli sauce
2 tbs red curry paste (more if desired)
1 tbs mushroom oyster sauce (yes it is vegan, the mushrooms replace the oysters)
1 small tin coconut cream (270ml)


For the base, blind bake frozen shortbread pastry
(Basicly oil the pie dish then after thawing line with pastry sheets and weigh down, you can use dryed peas or ceramic weights, then cook for 30 minutes at 180c)

When cooked fill the base with the cooked filling top with thawed sheets of frozen puff pastry. Make sure to leave a gap for steam to escape, spray or brush with oil. Bake at 180c until golden.

Serve with a salad.