Tasty Tuesday: home-made sausage rolls!

This weekend, being the Australian Federal Election weekend, LB and I have decided to host an Election Party!

While the party will have an election flavour (hello blue balloons decorations!) it won't be all polly-waffle! LB plans on perfecting his wintry mulled wine for the occasion too!

In preparation I've started on some baking to feed the troops - and what better way to add an Australian feel to the party than with home made sausage rolls! I'm sure everyone knows this recipe - but just to make your mouth water a little...here it is!




HOME-MADE SAUSAGE ROLLS
Recipe from http://www.taste.com.au/
Preparation Time25 - 40 minutes
Cooking Time40 minutes
Makes20

Ingredients
2 sheets (25 x 25cm) frozen ready-rolled puff pastry, thawed
500g pork or sausage mince
70g (1 cup) fresh breadcrumbs (made from day-old bread)
1 small brown onion, finely chopped
2 tsp chopped fresh thyme
1 egg, lightly beaten
2 tbs poppy seeds

Method
Line 2 baking trays with non-stick baking paper. Cut pastry sheets in half. Combine the mince, breadcrumbs, onion, thyme and reserved chutney in a large bowl and season with salt and pepper. Divide the mince mixture into 4 portions and shape each portion into a 25cm log.

Arrange sausage logs along the centres of pastry sheets.

Brush 1 long side of the pastry with the egg. Roll up to enclose the filling. Cut each roll evenly into 5 pieces. Place rolls, seam-side down, on the lined trays.

Preheat oven to 220°C. Brush the rolls with the remaining egg and sprinkle with poppy seeds.

Bake in oven for 30 minutes or until golden. Serve with tomato sauce (in our case - my grandpa's home made tomato sauce!)

And as for the election...may the best man win! (can I say that? did I just say that? I think I just said that....)

Tasty Tuesday: She's a lemon, tart!

Who said watching your weight meant a diet of celery sticks and lettuce leaves?

Check out this lemon tart - I made little mini ones for LB and I over the weekend and they were Divine! Might have to whip up another over the weekend as Mum and Dad are coming to visit!

Ginger nut biscuits always make me think of my Pa (below). Pa is a legend. At 86 he's still as sharp as a tack and by far the wisest person I know. Growing up I have fond memories of Pa sitting at the head of his laminated table, sipping Lipton tea and crunching down on a few ginger nut bikkies. I thought they tasted terrible at the time, but now - they make for a great tart base!

Creamy lemon tart

As featured on Weight Watchers

POINTS® Value: 3

Servings: 10

Preparation Time: 15 min

Cooking Time: 15 min

Ingredients

100 g ginger biscuit

25 g butter

405 g Nestle Skim Sweetened Condensed Milk

1 whole whole egg, lightly beaten

1 serve (s) egg white, (1 egg white)

2 medium lemon, rind finely grated, plus juice

Instructions

Preheat the oven to 180C. Place the biscuits in a food processor and pulse until fine. Transfer to a bowl.

Melt the butter in a small saucepan over low heat. Add the biscuit crumbs and carefully press the mixture into the base of a 23cm cake tin. Refrigerate until required.

Place the condensed milk and eggs in a bowl. Beat until smooth. Add the lemon zest and juice and stir well. The mixture will begin to thicken. Pour into the prepared base. Bake the tart for 20 minutes, then remove from the oven and allow to cool completely. Refrigerate until set.

Decorate with a slice of lemon just before serving.

Ta-da!