Welcome to week seven of my Day Zero Challenge to cook my way through a cookbook. Today we’re making Orchard Spread.
Welcome to week five of my Day Zero Challenge to cook my way through a cookbook. You can find the details on the original post, Fruity Friday. Today we’re making frozen pineapple and berry slush.
KayCee was the first to ask how it was done and after explaining that you just push the dried spaghetti through the sausages before you cook them she was eager to do it herself.
I now have to order more sausages from Tesco so they can all have a go next week!
I served theirs with beans, carrots, peas and sweetcorn while Ant and I sauce made from soft cheese, onions and garlic sausage. We also had the veg mixed in. It was delicious.
The thing to remember next time is not to make so many. I did 2 tins of sausages, which I’d usually use when serving them as hot dogs in buns. I used less spaghetti than I would normally use if I were cooking it to go with a sauce but found that the portions looked huge serving them this way. The girls had about three-quarters of a sausage each and Aiden had about 1 and a half. With the beans and the veg, they ended up with quite a large dinner and we ended up with loads of spaghetti and sausages left!
They’re having them again for lunch today 🙂
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Welcome to week two of my Day Zero Challenge to cook my way through a cookbook. Today we’re making mango peach fizz. You can find the details on the original post, Fruity Friday.