If we thought after the snow of a fortnight ago that it was the last of the snow we might see this winter (although it is now officially spring!) we were very much mistaken because in the last 24 hours we have had even more snow in Torbay than we previously had. And this new amount of snow fell within a couple of hours, something which, again, is rare in this part of the country.
The front of our house, the steps to the drive totally obliterated by snow
So while all this white stuff was falling – and I haven’t many good photos simply because much of the time the falling snow made the photos look fuzzy – I cooked breakfast. To start with we had fruit, followed by bacon, tomatoes and mushroom on toast. Please don’t think we go in for a cooked breakfast every day as most days it’s simple porridge or brioche and jam or fruit or toast. But today it was a cooked breakfast and we really enjoyed it.
Once breakfast was over, and the bed made, and the dishwasher stacked, I decided to crack on and make a sausage casserole for a late lunch. I used lovely Devon Rose (bought direct from the farm) pork and leek sausages and it was very tasty.
This is a very simple, easy meal. Above you can see the ingredients but you can substitute others which you might prefer, although of course, you need sausages!
First, I sautéed the sausages in a little rapeseed oil
And once browned, I set them to one side while I sautéed a chopped onion, two sticks of celery and one large leek.
Then I returned the sausages to the casserole and added a cored and sliced (but not peeled) dessert apple.
Next, I added 1/2 a bottle of Thatcher’s Katy cider, but you can add any cider of your choice (preferably not too dry otherwise the casserole can be rather bitter). This is a lovely, light cider from the single variety Katy apple. The second half of the bottle we finish with the meal (I told you we’re not really drinkers and it’s sufficient for us.)
As well as 1/2 bottle of Katy cider, I add approximately 1/2 pint of vegetable stock, this time made from Swiss Bouillon and boiling water, plus a sprinkling of dried sage.
I then bring the casserole to a simmer, switch off, put a lid on and then pop it into the centre of a pre-heated oven at 160C for about 45 minutes, after which I add two large dollops of thick low-fat crème fraiche, and pop back into the oven for about 10 minutes to heat through thoroughly before serving. (The stock is quite thin, but tasty. If you prefer a thicker stock, you can always thicken it with two teaspoons of cornflower slaked with a little cold water, but if you do thicken with cornflower, make sure you re-heat the casserole to make sure that the cornflower is thoroughly cooked.)
Meanwhile, I boil potatoes and we enjoy those mashed with the casserole.
There was sufficient for four portions, so we had two for our lunch and a portion for two is also in the freezer.
* * * * *
On a quite different topic, yesterday I received the latest catalogue from Sworders Fine Art Auctions. I have been receiving this for a few years because it has been very helpful when writing my antiques articles, and this time there was an invitation to a special sale. Although I won’t be able to attend I thought the invitation card was far too nice simply to throw away … it showed vignettes of some of the items in the sale … and so I asked husband, who is much neater at such things than I am, to use a scalpel and cut the five pictures into five strips so that we could use them as bookmarks (as they are on thick, laminated card.) I think they look very attractive
We haven’t ventured into the snow, not even for a snowball fight, but it has been lovely being in our warm house, eating good food, reading the Sunday paper (husband went to the local shop just as the snow was starting to fall). It has been very relaxing and, this evening at dusk, I couldn’t resist trying to capture the magic of this late winter wonderland …
Until next time