Cooking Crusade

Hello!

Its been awhile admittedly between posts. I’ve been so busy lately and things have been very up and down in my life at the moment but I plan on bringing more posts to cookingcrusade.com soon.. And I have a big backlog of delicious things to write about Thanks for sticking around!

What better reason is there to start writing again than these delicious honey garlic glazed sausages? They are incredibly easy and delicious to put together in a few moments as well as are a good budget side dish to add to breakfast or dinner.

So let’s get started!

Throw sliced onions and mushrooms into a roasting dish.

Add some sausages and drizzle with honey, olive oil and crushed/chopped garlic

Roast in a hot oven until deliciously caramelised and crispy.

ingredients (to serve 4)
8 beef sausages (we used herb garlic ones from Coles)
1 medium onion, chopped into rings
handful of mushrooms, sliced
2 cloves of garlic, crushed and chopped
about 4 tablespoons of honey
2 tablespoons of olive oil
Preheat oven to 200 degrees. Place sliced mushrooms and onions in roasting dish. Snip sausage links using kitchen scissors and lay on top of onions/mushrooms in the roasting dish. Drizzle with honey, olive oil and sprinkle over crushed garlic. Toss sausages, mushroom and onion in the honey, oil and garlic until everything is evenly coated. Place roasting tray in oven and bake sausages for about 30 minutes, occasionally tossing sausages in honey glaze. Serve when they get deliciously crispy.

Goes great with French toast, blueberries and maple syrup.

Hope you are having a fabulous week It’s nearly the weekend! Woohoo!

xoxo

C

I’m continuing my love affair with scrambled eggs. Flecked with parsley flakes, salt and butter, I am eternally yours.

Although it may be difficult to believe, I’m always trying to come up with new ways to stick fruit and vegies into my diet. I often get bored with steamed greens and wilted spinach is quickly becoming a fast favorite. Prep for this is so incredibly easy, too. No pesky peeling or chopping, just a quick wash in the sink and then onto a pan with a teensy bit of garlic and oil and bam, instant side dish of veg. It also goes so beautifully into scrambled eggs.

Scrambled Eggs with Wilted Spinach (serves 2)

• 4 eggs
• 1 tablespoon of butter (no margarine here, folks!)
• 2 good handfuls of washed baby spinach leaves
• seasoning, dried parsley flakes (optional)

Heat a non-stick fry pan over medium heat. Melt butter, crack eggs into pan and stir until scrambled. Season and add parsley if using and add spinach. Stir egg and spinach egg mixture until eggs are cooked and spinach has just wilted. Serve on well toasted bread (just the way I like it!). No need to butter the bread as the flavor of the butter in the eggs will flavor the toast just beautifully.

Wash this gorgeous breakfast down with a cherry slushie ; which is so simple to make that it’s.. well, it’s patently ridiculous.

Cherry Slushie (serves 2)

• 1/2 a cup of frozen, pitted cherries
• 5-6 cubes of ice (depending on how icy you want it. this turned out preeeetty icy so you may wanna knock it down a notch)
• 1.5 cups of milk (you can use whole or light or skim or soy or rice or almond or goat…. i promise, you can use whatever milk pleases you!!)
  Method

Blend all ingredients together in a blender, pour into a tall glass and drink with someone absolutely delightful (it makes it taste better… I promise!) This is basically a simpler version of my fave cherry smoothie which I have been enjoying on a regular basis now, but have yet to post about. Promise that one is coming (when I can sit still and photograph it for long enough instead of drinking it straightaway!) I don’t like to add extra sugar to this, but if you feel it needs just a bit more sweetness, you could add a dollop of honey to the blender after tasting. A tablespoon of vanilla extract wouldn’t go too far astray either, that would result in a cherry-vanilla slushie…. mmm.

Enjoy!

xox

Christine

Its no secret, my favorite way to eat eggs is scrambled.

It didn’t used to be this way. I used to looove my eggs sunny side up. And sure, I probably still do. But I can’t go past the delicious creamy goodness of scrambled eggs. I love flecks of herbs with a sprinkling of salt and the creamy buttery taste on freshly toasted warm, almost chewy bread. I looove it. I love it with mushrooms, onions or shallots but eggs are just perfect by themselves.

I’ll stop gushing.

Normally I just scramble my eggs with a little butter, dried parsley leaves and some seasoning on toast. However, fortunate happenstanced that there was some coriander in the fridge. I absolutely love coriander. One thing I do not love about it, however, is that it goes with so few dishes that I’m able to whip up with only a few ingredients in my kitchen. You always buy a bunch of coriander for one thing and then you’re left with a gigantic amount of fresh coriander that wilts and slowly dies in the fridge leaving behind a distinct sense of failure that you COULD have used them for something (but that something would probably have required you to buy another $20 or so worth of ingredients, not to mention ANOTHER trip to the shop. Hello, you just went out and bought coriander! You also did not have the forethought to buy enough stuff to also include coriander in another recipe..).

So, I decided to try coriander with my scrambled eggs. And……….it was amazing. I drizzled it with a teensy bit of sweet chilli sauce and that was wonderful too, although you could leave that out. I used a very mild flavored sweet chili and only the tiniest amount – it has a habit of overpowering at times.

I always used to overcook my scrambled eggs until Mike finally taught me how to do it. I’ve been taught to start out with a sizzling insanely hot pan to cook anything, but this always led to tough overcooked scrambled eggs. Mike said to start out with a cooler pan and then slowly stir the eggs until they cook. OHHHH. Well that’s how you do it. And it’s a million times better.

Ingredients for Coriander Scrambled Eggs to serve 1

• 2 eggs
• 1 teaspoon butter
• small handful of coriander leaves, washed and roughly chopped
• seasoning
• toast to serve – optional. I use chia bread from Bakers Delight

Preheat non-stick pan on medium heat. Melt butter and swish around pan to coat. Break eggs into pan and scramble using a spatula or a wooden spoon. Add seasoning and herbs. Continue to stir eggs on low to medium heat until cooked to your liking. (Will take about 60 seconds.) Stir eggs quite gently as you do not want to break the eggs into too many small pieces. Serve on delicious toast and drizzle with sweet chili if desired!

Enjoy this one!

Christine