Veggie Toad in the Hole

Roasted mediterranean vegetables and veggie sausages wrapped in a light and crispy rosemary and garlic infused Yorkshire pudding, served with lashings of gravy.

Quorn veggie sausages and Cauldron vegetrian sausages both come in packs of 5, which is why this recipe calls for this for every 2 servings. You can simply split it down the middle, so there’s 2.5 sausages per serving. Alternatively, someone with a smaller appetite can have 2 sausages for 650 calories per serving and someone indulging in 3 sausages will increase their calorie intake to 708 per serving. You could also use meat sausages instead but this will shoot the calories up to about 849 for 2 sausages and 1007 for 3 sausages.

15 mins prep :: 45 mins cook :: 50 mins total cooking time :: 2 servings :: 689 cals per serving :: One-off wonder

Ingredients:
1 red pepper
1 courgette
1 red onion
5 veggie sausages
3 garlic cloves (crushed)
1 bunch fresh rosemary
2 medium free-range organic eggs
250ml semi-skimmed milk
4 oz flour
Sea salt
Black pepper
1 tbsp olive oil
Gravy granules to make 250ml of gravy

Directions:
1. Heat the oven to 220c. Add the olive oil to a roasting tin and heat whilst preparing the vegetables.
2. Cut the courgette into slices; the pepper into small pieces and the onion into wedges all about the same size and crush the garlic. Add the vegetables and garlic to the roasting tin and swirl around to coat in the oil then roast for about 15 minutes.
3. Meanwhile make the Yorkshire pudding batter by sieving the flour into a bowl creating a well in the middle of the flour and breaking the eggs into it. Using a wooden spoon beat the eggs until the yolks and whites have combined, then gradually beat in the flour until you have a doughy mixture. Add the milk a little at a time, beating out any lumps until you have a batter (similar to the consistency of paint). Once your batter is ready stir in a pinch of salt, a twist of pepper and the fresh rosemary leaves, discarding the woody stems.
4. When the vegetables are starting to colour, remove the tin from the oven and add the veggie sausages arranging them between the vegetables so that when the dish is ready it’s easy to ensure everyone gets their fair share of sausages and vegetables! Then simply pour the batter between the vegetables and sausages and put back in the oven for another 30 minutes or so until the Yorkshire pudding has risen and is a rich golden brown colour.
5. Just before the Veggie Toad in the Hole is ready, boil a kettle of water to make up your gravy using the gravy granules. Then divide the toad between the plates and serve with the gravy.

Foodwitch Factoid:
This is not only a great winter warmer recipe, it’s also an extremely well balanced meal so you don’t have to feel guilty of the giant plate experience that you’ll enjoy! With a great mix of anti-oxidant rich vegetables to prevent colds and which are are also handily high in fiber. Plus with tasty protein rich veggie sausages you get everything you need in one sitting!

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Goat’s Cheese & Spinach Omelette

Grilled goat’s cheese and spinach wrapped in a light omelette.
Delicious on its own, or even healthier with a green salad. If you’ve got eggs, cheese and some leftover spinach you’ve got yourself a tasty dinner without needing to go down the shops (perfect with all this snow and ice about). To make this meal more substantial serve with a portion of roast vegetables, new potatoes or oven chips (if you’re really short on time, you could even grab a small portion of chunky chip shop chips on the way home – everything’s healthy in moderation!).

Ready in 10 minutes :: 2 servings :: 360 cals per serving :: One-off wonder

Ingredients:
1 goat’s cheese in paper
4 large handfuls of spinach
4 eggs
2 tsp olive oil spread (or butter or olive oil)
Sea salt
Pepper

Directions:
1. Turn the grill on. Unwrap the goats cheese and transfer to a baking sheet leaving the paper it was wrapped in underneath. Taking care to ensure the paper is flat (so it doesn’t catch fire) place the cheese under the grill for 5 minutes, until golden brown. Then carefully cut into smaller pieces whilst leaving on the paper.
2. Meanwile, wash the spinach and drain.
3. Beat 2 eggs in a mug with a fork, stirring in tsp of water.
4. In a non-stick frying pan, add the olive oil spread and heat until melted on a medium/high heat.
5. Add the eggs and gently swirl the pan so the bottom is covered, immediately add half the the spinach ensuring the leaves are evenly spread.
6. Using a spatula gently push in the edges of the omelette and tilt the pan to fill in any gaps with the egg.
7. As soon as the spinach starts to wilt, add half of the goats cheese pieces to the omelette on one half only, then use the spatula to gently life away the edges and take a peak at the colour. Once golden brown underneath (and as set as you like your eggs cooked on top), carefully lift the half of the omelette without any cheese and fold onto the cheese. Then tilt the pan and slide the folded omelette onto a plate. Finish with a sprinkle of salt and a few twists of black pepper and serve. Repeat steps 3 to 7 for the other serving.

Foodwitch Factoid
Goats cheese is lower in fat than cheddar and the spinach is full of vitamins such as iron.