Sausage sandwiches

Here’s a quick post about my food this weekend.

Spinach, Bacon & Pine Nut Pasta on Saturday, sausage & egg sandwiches on Sunday.

Spinach, Bacon & Pine Nut Pasta.

I wanted to make something ‘Summery’, tasty, filling, and quick for us both following a hard Saturday of cash-splurging. The lemon in this dish gives it a flavour of the Summer and is an interesting twist.

Time: I think it was about 30 minutes

Ingredients:

• 1 lemon
• 3 tbsp olive oil (plus extra for drizzling)
• 300g pasta (I used tagliatelle, but you may prefer pappardelle)
• 4 rashers streaky bacon
• 50g pine nuts
• bag of spinach
• black pepper.

Kit list:

• Grater
• Juice
• Large pan
• Frying pan.

Preparation:

1. Grate and juice the lemon
2. Cut bacon in to strips
3. Remove any thick spinach stalks.

Method:

1. Mix the lemon zest and juice with the olive oil, season and put to one side
2. Put the pasta on to boil
3. Dry fry the bacon until golden – tip in the pine nuts and cook with the bacon until toasted
4. Drain the pasta, return to the hot pan and tip in the spinach leaves, stirring gently until wilted
5. Add the bacon, pine nuts and the lemon dressing
6. Serve drizzled with a little olive oil and sprinkled with black pepper.

It was very nice (we bucked tradition and had it with a frosty glass of cider).

Sausage and eggs sandwich – breakfast to make you smile on a Sunday.

This one’s easy.

I made the bread myself, but this time it was in a bread maker – MUCH easier than by hand, and often even tastier. It’s incredibly simple – one bag of bread mix, poured in to the bread maker, with 300g water and a splash of olive oil – cooked for 1hr 55 mins and then cooled for about 30 mins.

The rest you can see – thin layer of margarine, thick layer of sausages, fried egg (runny yoke) and a squirt of tommy-k.

Best way to start a Sunday!

Take photos of your own weekend masterpieces and either send me a link or post them on Twitter and Tweet @scottcolfer. Happy cooking!