Yorkshire Puddings

I have been so scared to make Yorkies for such a long time now that they have almost reached legendary status.  I found this recipe and tried it to make Toad in the Hole and it worked perfectly! Not as difficult as I had feared! :)

Ingredients

• 1 cup of flour
• 1 cup of milk
• 1 cup of eggs (I find 3 fits in my cup)
• 1/2 cup of water
• 3 drops vinegar
• vegetable oil - enough to cover the base of each well in your pudding tray.

Method

1. Put everything into your mixing bowl and give it a good whisk. 
2. Once combined and bubbly, pour into a jug and leave to settle for 15 mins.
3. When your ready, heat your oil in the oven, when the oil is smoking, remove your tray from oven and pour in your batter. 
4. Cook until golden and well risen.

Sausage and Potato Bake

I've been watching Mary Berry's Absolute Favourites and this recipe looked delicious.  This will make a lovely, easy dinner.

Ingredients

• 2 tbsp olive oil
• 2 large onions, sliced lengthways into wedges
• 2 red peppers, deseeded and diced
• 2 garlic cloves, chopped
• 1 tbsp chopped fresh thyme leaves
• 500g/1lb 2oz baby new potatoes, halved
• 12 sausages, pricked with a fork
• 200ml/7fl oz white wine
• salt and freshly ground black pepper

Method

1. Preheat the oven to 220C/200C fan/Gas 7. 
2. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. 
3. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren't covered by any of the vegetables. Season well with salt and pepper. 
4. Roast for about 30–35 minutes until golden-brown. 
5. Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. 
6. Serve hot with a dollop of mustard on the side.