As I was tucking in to these egg sandwiches It brought back memories of being a child. It didn’t happen very often but if my mum ever said “What would you like for tea?” I would always ask for Egg sandwiches.
I can’t tell you what it was about HER Egg sandwiches but they were the best. I enjoyed sitting with my little one as we ate them I hope he has happy food memories.
Sadly my mum passed away at a young age funny how things like a simple sandwich bring good feelings back!
1 Pkt Veggie sausages cut into 8 pieces.
1 Red Onion.
1Pkt puff pastry.
8 Chestnut Mushrooms sliced
3 good pinches of Fennel seeds.
salt and pepper.
What you do is….
Preheat the Oven to 180 degrees.
Gently brown the sausage slices, as they begin to brown add the sliced mushrooms and onion, cook until the onions are soft and jammy and the mushrooms take on a meaty texture.
once cooked add the fennel seeds salt and pepper and switch the heat off, let the mixture cool and rest.
Roll out the puff pastry, into a square shape then add the mixture and spread over the pastry leaving a 1 cm gap around the edges for the pastry to puff around and encase the puff.
Cook in the oven and serve. We enjoyed ours with some sliced potatoes baked in soy cream and garlic, but you could serve with a green salad or some slices of ripe Beef Tomatoes.
The great thing about this is that it is easily Veganised with the use of a good Vegan Sausage such as Linda McCartney and in my opinion i have always preferred Puff Pastry which has no butter which is readily availiable.
The addition of Fennel Seeds is optional,but give it a try it really enhances all of the flavours and brings them together.
I had a leftover for my lunch today with a splodge of piccalli.
And the thrift continues!
Last night i decided to make another soup for lunch today. But being breadless it seemed a little unfilling for lunchon it’s own. However i did find some in date breadsticks and Crackers. Not too keen on crackers and soup, i rummaged a little further…. a tin of Butter Beans presented themselves too me, and i remembered about that sad and sorry looking Red Pepper. On further inspection i decided it was edible so created the butter bean dip with roasted Garlic and The said red pepper and added some basil…….
1 can of butter beans
1 medium Red Pepper roughly chopped
1 plump garlic clove
6 Fresh Basil leaves
salt and pepper
Roast the pepper and garlic cloves in olive oil for 20 mins
Rinse the butter beans add all the ingredients to a blender and blend until smooth.
Chill in the fridge.
So there was lunch, a healthy protein rich dip i probably would add more Basil leaves and garlic if i made it again, it was funny to have a hot mug of homemade soup with a dip and breadsticks and crackers but somehow being the type of person whom loves to pick at food it worked for me!.
I found a third of a cantaloupe melon in the fridge too so we finished that up at the end of our meal.
It is still giving me a great inspiration staying out of the shops and eating food that is in rather than constantly shopping.