Evening folks, alas my absence has come to an end! Trying to find a spare moment in December to post was just impossible, and never would I have thought that January would be just as crazy! Not that I have anything against January, I just kinda see it as that meh month after Xmas celebrations, where no-one has any money and you don’t end up leaving the house. How wrong I was. Apart from not having money, that is literally a weekly occurrence ><
The beginning of 2016 has flown by, but I’m hoping that some of my objectives for this year will remain steady. I’m not really into the term ‘resolutions,’ everyone knows that’s just code for ‘this is bullshit.’ I also don’t necessarily believe in starting new ventures at the beginning of a new year – who imposes these time restrictions on us? We do, therefore we can just as easily change that and realise new objectives at any point. However from a financial aspect one of my aims for 2016 did have to wait until now, that being starting driving lessons in France!! I literally can’t stop thinking about having the freedom to do what I want on my own schedule and not having to rely on transport/Louis to drive me places that don’t necessarily interest him (see: shopping centres). Having been lucky enough to receive a nice bonus from work at the end of 2015, I can pay for the theory straight up and start saving on the side for the practical lessons. (Note: if you have the choice, do not take driving lessons in France. Costs a bloody arm and a leg and takes at least 9-12 months!! I’m biting the bullet though, it just has to be done.)
As a little goodbye to January (you’ve been fantastic), I’m posting a recipe that I just made tonight but haven’t eaten yet because our dinner guest is late :@ Oh well, it’s given me time to catch you all up 🙂 hope this tickles your fancy!
Spicy Sausage Pasta Bake
500-600g pork sausage (seasoned with sea salt, thyme, rosemary, espelette pepper and poked with a few stalks of cubeb/Java pepper)
3 cups of pasta
3 cloves of garlic
2 tablespoons of light cream
Season the sausage(s) well with the herbs and spices. We bought one long sausage instead of a multipack but really wouldn’t make any difference which you get. Cook according to package instructions – should take about 20m – and in the oven if possible. You can use the same oven dish for the pasta bake, as the juices from the meat will add great flavour.
Cook the pasta until al dente. Drain and set aside. Heat a pan with oil, add the chopped shallots, garlic and courgette. Stir often and keep on a medium heat until the courgette can be easily poked with a knife. Add the passata and cream, incorporate well. Good idea to add the same herbs etc to the passata too, you don’t want the sauce to end up being bland.
Slice the sausage into coin-sized pieces and add to the sauce (make sure to remove the pieces of cubeb! You do not want to eat a whole chunk of that). In the same roasting dish as used for the sausages, add the pasta and then the sauce. Mix very well so all the pasta is coated in the tomato sauce. Put in the oven for 15-20m at 200C. Serve with bread and copious amounts of cheeeeese!!!