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Recipes
Moroccan Sausage Casserole with Pea & Mint Mash
By gottobegourmet, Got To Be Gourmet
A easy to cook casserole with lots of flavours, combining European and Middle Eastern flavours and foods
- 6 sausages
- 100g pancetta
- 1 onion (finely chopped)
- 2 garlic cloves (grated/crushed)
- 1 red pepper (chopped into small pieces)
- 1 courgette (chopped into small pieces)
- 1 tin chopped tomatoes
- Half tin of chickpeas
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- Large bowl of frozen garden peas
- 8 mint leaves (very finely chopped)
- Half a lemon (juice)
- Salt and pepper (to taste)
Chicken Basghettilli
By gottobegourmet, Got To Be Gourmet
A warming, comforting chicken and pasta dish, with basil and chilli
- 2 free range chicken breasts
- 1 onion (chopped finely)
- 2 cloves of garlic (chopped finely)
- 1 red chilli (chopped finely)
- 4 mini portobello mushrooms (chopped into small pieces)
- 1 tin of chopped tomatoes
- 1 tbsp tomato purée
- Generous dash of red wine
- Handful of fresh basil leaves (chopped finely, plus a few for decoration)
- Spaghetti for two people (usually about a quarter of a standard sized pack of spaghetti)
- Salt and pepper to taste
- Olive oil for cooking
Rhubarb Crumble
By gottobegourmet, Got To Be Gourmet
A warming and comforting, traditionally British pud! Best served with custard, although cream will do!
- For the crumble top
- 250g cold unsalted butter, chopped into small cubes
- 400g plain white flour
- 200g caster sugar
- A pinch of salt
- For the crumble filling
- Trimmed rhubarb – I used two packets which ended up being just under 700g, chopped into small pieces (around 3cm each)
- 3 tbsp caster sugar
- ½ orange (juice only)
- A few knobs of unsalted butter