Sausage rolls

So much better than commercial sausage rolls.

Preheat oven to 180 degrees C.

Ingredients
500g sausage mince
1 clove minced garlic
1 shredded carrot
1 large chopped shallot
1 cup breadcrumbs
1 egg
salt
pepper
6 sheets of puff pastry
egg for glazing
sesame seeds


Method
Pan fry the garlic, carrot and shallot until soft.  Allow to cool.
Mix sausage mince, egg, breadcrumbs, cooked vegetable mix and salt and pepper in a bowl or food processor until mixed thoroughly.
Cut pastry into four squares.
Place two tablespoons of sausage mix onto one edge of each pastry square. 
Roll into sausage roll shape.
Use a pastry brush to spread egg glaze on top of each sausage roll.
Sprinkle with sesame seeds.
Cook for approximately 30 minutes or until tops are golden brown.


OR - you could add some curry to the sausage mix for something different!

Thanks to my Mum for all of the sausage rolls she cooked when I was a kid.  

Muesli biscuits

These are divine!   Possibly even good for you - well better than a chocolate biscuit!

Ingredients
50 gm butter
½ cup honey
1½ rice bubbles
½ cup sultanas
½ cup chopped dried apricots
½ cup rolled oats
½ cup dark chocolate chips 
1 cup SR flour


Method
Set oven to 180 degrees.
Put butter and honey in a microwave proof bowl.    Heat for 1 minute in the microwave or until butter melts. Cool slightly.
Mix remaining ingredients in a bowl. Add butter mixture, stir well until it comes together.
Roll heaped tablespoons into balls and place 2cm apart on lines trays.
Cook for 12-15 mins until golden.
Cool completely on trays

Thanks to my good friend Jen for this one.  Everyone who has one of these biscuits just loves them!

Roast Vegie Lasagne

Ingredients

Preferred vegies - I use zucchini, eggplant, capsicum and pumpkin
Lasagne sheets
Béchamel sauce
Tomato puree or ready to use pasta sauce
1 can chopped tomatos
Parmesan cheese
Mozzerella cheese

Lasagne method

Roast your vegies in the oven.

Add canned tomato to tomato puree or pasta sauce.

First layer - tomato puree, then lasagne sheets, then a vegie layer, then béchamel sauce. Continue until last layer which should be lasagne sheets, then tomoto puree, then mozzarella and parmesan cheese.

Bake until it looks pretty ;)

Béchamel sauce recipe

Ingredients

50g butter
50g flour
1lt Milk
Parmesan cheese
Salt & Pepper

Béchamel sauce method

Melt butter in saucepan; add flour and mix to form a paste. Add milk and stir continuously until sauce thickens. When thick enough, add cheese and salt and pepper to taste.