I’m back! So sorry I didn’t post last week, I tried to rest as much as possible, but still had Uni work to do so am really no better, but I wanted to share this recipe with you as it’s so delicious!
I’ve been to the Doctor and been told I have flu. Not sure about that, it wasn’t my normal Doctor, so I’m going back on Wednesday to see my Doctor as he knows me better and knows all my problems and medications. I definitely don’t have a cold, no sore throat/blocked nose etc. and then I have the false feeling of being better then doing too much and suffering the next day, so I’m not sure. It’s just I’ve had flu before and I didn’t feel like this.
I’m really fed up now and just want to get better, last night I woke up 8 times sweating and stuck to the sheets even though I only had a t-shirt on and no covers. Then I’d be really cold, but I couldn’t put the covers on as I’d burn up again! So annoying 🙁
Mum has said to try taking Manuka honey as it’s meant to be really good for your immune system so I’m going to give it a go. In a way I saw this coming, I’ve been pushing myself so much these last few months and I think my body has finally said enough and I’m totally burned out 🙁
Unfortunately Uni deadlines are still coming in thick and fast so although I need to rest, I still have to do CAD and manual drawing *yawn*
In other news, on Friday I thought I felt better so I spent the whole day baking meaning I have more recipes to share with you very soon 🙂 I finally made Red Velvet Cupcakes and some doughnuts, the proper fried version of course…
Although I do have a doughnut pan and loads of baked doughnut recipes, I still haven’t got round to making any. I will one day!
I don’t know about you, but as the nights draw in and it gets colder, I find myself wanting lots of comfort food. This definitely fits the bill. It was lovely to come home and eat after spending a day freezing at Uni. Once you’ve done the initial prep you can just leave it in the oven until you’re ready to serve so it’s not really time consuming either. Result 🙂
Anyway, I’m going to go and rest some more, I’ll be trying to get back up to my 3 posts a week, but please bear with me if I can’t. I’ve been forced to face the fact I need to slow down and take better care of myself, but I could still be ill for another few weeks 🙁 It seems to be a vicious circle at the moment…
Recipe by Annie
> 1tbsp sunflower oil
> 4 good quality sausages (I used Sainsbury’s Taste the Difference Ultimate Sausages)
> 1 onion, sliced finely
> 1 glove of garlic, chopped finely
> 1/2 400g tin of chopped tomatoes (you can add slightly more if you like)
> 1tsp paprika
> 1tbsp tomato purée
> 1tsp light brown sugar
> 300ml water
> 1 chicken stock cube
> Handful of cherry tomatoes, chopped in half
> 3 heaping tbsp chicken gravy granules
> Salt and pepper to taste
> Preheat the oven to 160 degrees C and have an oven proof dish ready.
> Chop your vegetables and then chop your sausages into 1 inch pieces.
> Place the oil in a wok or large saucepan and put on a medium heat.
> Once the oil is hot, place the garlic, onions and sausage pieces in your wok to cook.
> Cook for 5 minutes until the onions and soft and the sausages are lightly browned.
> Add in the chopped tomatoes and coat everything.
> Add in the paprika, tomato purée and sugar.
> Mix together and cook for about a minute.
> Add in the water and stock cube.
> Bring to the boil and then turn down to simmer. Add in the cherry tomatoes, stir them in and cook until soft. Add in the gravy granules and season to taste. Stir and cook until the sauce thickens, about 5 minutes.
> Place in your oven proof dish and then place in the oven for 30-45 minutes, stir every 15 minutes if required. (My mum always used to make sausage casserole when she didn’t know what time my Dad would be home and if you put it in at 150 you can leave it for a good hour or so.)
> Serve immediately.
> We served ours with rice and dumplings. Ultimate comfort food!
Entered into What I Ate Wednesday at Peas and Crayons and Thursday’s Treasures at Recipes For My Boys