Hearty Beetroot & Sausage Hash

Hearty Beetroot & Sausage Hash

by | Jul 23, 2015 | Food + Drink, Recipes

Adapted from a recipe in the I Quit Sugar Cookbook.

When it comes to winter, I become a bit of a no to salads. It’s cold and I want to eat pretty much want to eat Mac & Cheese non-stop. Hearty soups and cheesy bread. Fry ups? Yup. You get the idea. All stuff that come to the end of winter mean the jeans are a little firmer than they were before. Same old, same old. So warm salads are a go to for me to keep that zip sliding closed, salads like my warm pumpkin and chickpea salad for example.

When I came across this beetroot and sausage hash recipe in the I Quit Sugar cookbook I pinched from my cousin, I knew I had to give it a try. But you see I’m the sort of cook that likes to set and forget. So I decided I’d bake the ingredients instead. It makes for a delicious combination of flavours. And with that in mind, here we go.

YOU’LL NEED

This recipe generously serves 2. Add extra sausages and beets for extra people or leftovers. 

  • 1 large Beetroot
  • 1 cup Pecans
  • 1 large Red Onion
  • 2-3 quality Sausages
  • 4 stalks Kale
  • 2 cups Baby Spinach
  • Olive Oil
  • Garlic
  • Rosemary
  • Salt & Pepper to taste

DO THIS

  1. Preheat your oven to around 200 degrees (fan forced)
  2. Peel and dice the beetroot and red onions and place on a tray covered in baking paper
  3. Place sausages in and around the vegetables and sprinkle over the pecan nuts
  4. Combined olive oil, garlic, rosemary, salt, and pepper to create a drizzle and pour over the entire tray
    (you might notice that I skipped this step, whoops, and it was good without it. But trust me, it’s better with it)
  5. Put in the oven for between 30 to 40 minutes
  6. Remove from oven when brown and allow to cool long enough to safely cut the sausages
  7. While you’re waiting put some kale and spinach in a fry pan long enough for them to wilt and get crispy, remove from heat and put into serving bowls.
  8. Cut the sausages into pieces and spoon over the greens, adding the vegetables and pecan mix as you go.

Serving warm is the best plan, but we stored leftovers in the fridge in jars for lunches. It stores really well actually. The greens not so much though, so eat those up and save the rest and serve hot or cold over fresh leaves when you’re ready to eat it again. I added some feta one lunch time, parmesan another.  Happy cooking!

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kale beetroot sausage hash - i quit sugar- suger coat it

Thermomix Pumpkin and Spinach Risotto

Thermomix Pumpkin and Spinach Risotto

by | Jul 14, 2015 | Food + Drink, Recipes

Oh yeah, you read that right. Thermomix Pumpkin and Spinach Risotto. Be still my carb-loving heart. Pumpkin and spinach are my favourite combination of all time, and together in this Thermomix recipe for risotto, it’s a no-brainer. Cheesy and delicious, this is a must have family meal this winter. I made this size batch, and we are two meals in and still going. It would make an excellent side too for large groups. Let’s get started.

Serves 4-6 as a main meal, goodness knows how many as a side. Lots.

WHAT YOU NEED

  • Half a small pumpkin diced into 2cm cubes
  • 125gm Baby Spinach Leaves
  • 1/2 medium Onion
  • 300gm Arborio Rice
  • 50gm Parmesan Cheese
  • 1 Tbsp (or clove) Garlic
  • 1 Tsp Smoky Paprika
  • 1 Tsp Saffron
  • 1 Handful of Parsley
  • 50g Olive Oil
  • 100gm White Wine
  • 1L of Chicken Stock
  • 20gm Butter
  • Salt & Pepper to Taste

DO THIS

  1. Place onion, garlic, herbs and spices into the Thermomix bowl and chop for 2-3 seconds on speed 7.
  2. Scrape down sides of the bowl.
  3. Add oil and saute for 2 minutes at 100 degrees on speed one (cap off)
  4. Insert butterfly and add rice and wine to the bowl.
  5. Cook for 2 minutes at 100 degrees on Reverse + Soft speed.
  6. Add stock and half the pumpkin to the bowl, place the rest of the pumpkin in the bottom of the Veroma tray placing the spinach over the top.
  7. Cook for 22-25 minutes at 100 degrees, Reverse + Soft speed. Don’t remove the Veroma during cooking.
    If you’ve cut your pumpkin any bigger than recommended, it may need a little pre-cooking zap in the microwave, so cut them up small ok?
  8. Remove the risotto from the bowl when cooked, stir in half the cheese as well as the butter, pumpkin and spinach from the Veroma and salt and pepper to taste.
  9. Allow the dish to rest in a serving bowl for at least 10 minutes before serving with a sprinkle of parmesan cheese.

 

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thermomix pumpkin and spinach risotto - sugercoatit

As far as Thermomix risottos go, you can pretty much alternate in whatever ingredients you want, whenever you want to. When I get sick of eating the mushroom risotto in the recipe book, I like to go online for inspiration and mix it up a bit. This post was proudly brought to you by pumpkins grown by my talented father and a love of all things spinach. What’s your favourite risotto flavour?