Category: Traybake Tuesday

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Sausage Tray Bake


As a busy working parent, I am always on the hunt for an easy recipe for dinner! Single pan/tray bakes save the day at least once a week here. The dressing makes the final result super-punchy but you can always leave it off for the fussy ones (they’ll probably have ketchup on the side if we are all honest).
Serves 4 hungry adults. Cooking Time is approx 55 minutes


Ingredients
• 500g sausages
• 6 large spuds, peeled and chopped
• 1 large onion, sliced
• Small amount of sunflower oil, salt and pepper
• 2-3 peppers chopped into chunks
• 1 small head of broccoli cut into florets
• For the dressing: Oil, salt & pepper, basalmic vinegar, 1 crushed/minced clove of garlic, plenty of fresh chopped coriander


Method
Preheat a fan oven to 180 degrees Celsius. You can also lash this into a cold oven but do increase the overall cooking time at the end!
Line a deep dish baking tray. Put the spuds, onions, and sausages into the tray with the oil and seasoning. Stir well to make sure everything is coated. Put the baking tray into the oven and roast for 40 minutes.
After 40 minutes, remove the tray from the oven and add the tender vegetables. Stir around in the tray to combine. Roast for a further 15 minutes.
To make the dressing: combine all the dressing ingredients in a jam jar. Put the lid on and shake well. Pour over the tray bake, stir to coat all the ingredients and serve immediately.

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Rocky Road (to Dublin)



Ingredients
75g unsalted butter
3 tablespoons golden syrup
220g milk chocolate
150g rich tea biscuits
120g mixed mini marshmallows
75 dark chocolate chips (optional)

Method
Melt the butter, golden syrup and chocolate together on a very low heat until completely melted and combined.
Bash the biscuits into tiny pieces. Mix the biscuits and marshmallows into the chocolate mixture.

Press the biscuity marshmallowy chocolatey goo into a lined baking tin. Press chocolate chips on top.

Chill for at least 2 hours before slicing and enjoying

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Raspberry Almond Bake


Ingredients
• 75g unsalted butter
• 150g caster sugar
• 300g ground almonds
• 75g rolled oats
• 2 large eggs
• 1 large piece of shortcrust pastry
• 200g raspberry jam (but measure with your heart here, I won’t set you limits)
• 75g sliced almonds


Method
Preheat a fan oven to 190 degrees Celsius.

Melt the butter and sugar together in a large saucepan on a medium/low heat until you have a syrup. Stir in the ground almonds and oats first. Then the eggs until you get a loose paste (add them last to stop them scrambling).

Line a thick baking tray with baking parchment, cover the bottom of the tray with shortcrust pastry. Slather the top of the pastry with raspberry jam. Spoon the paste mixture on top of the raspberry jam and then gently spread it to cover up the jam. Sprinkle sliced almonds on top and press lightly to make them stick to the paste.

Bake in the oven for 45-55 minutes. Once baked to golden, remove from the oven and allow to cool in the tray before turning out and slicing

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Chocolate Swiss Roll


*Note this is probably the only recipe where I use imperial measurements as this is a legacy recipe from both my grandmothers.
The ratio for making fatless sponge is 1 egg:
1 oz caster sugar: 1 oz self raising flour and a tiny amount of vanilla extract at the end. You increase the quantities to get more sponge.
This makes it very adaptable to whatever you are baking.
For the sponge you see today this is what I used…

Ingredients
5 medium eggs
5 oz caster sugar
5 oz self raising flour
1/2 teaspoon vanilla extract
For the filling: 200g of raspberry jam Additional caster sugar for rolling the sponge

Method
Preheat your oven to 170 degrees celcius. Line your tin with baking parchment, ensuring that there is plenty of overlap.
Put the eggs and sugar into the mixer and using the whisk attachment whisk until pale, light and fluffy. Its volume should at least double in size. Turn off the mixer and sieve the flour/baking powder directly onto the baking parchment.
Now gently pour half the flour into the egg/sugar mixture and fold with the metal spoon. Taking care not to knock the air out. Repeat with the remaining flour.
Pour the mixture into the lined baking tray. Bake in the oven for approximately 22 mins or until golden.
Remove from the oven when baked and leave to cool for 5 mins on a cooling rack.
Sprinkle a piece of baking parchment with caster sugar and tip the sponge upside down on top of the sugar. Next peel off the baking parchment gently.
Taking the edge of the baking parchment together in your hands, tightly roll together until you reach the short edge of the sponge.
This part is not unlike rolling sushi. Use the teatowel/parchment to force the sponge to roll onto itself tightly.
Keep on rolling until you reach the end of the sponge. Now cover the sponge with the parchment, then the damp teatowel and twist like a Christmas Cracker.
Leave the roll to cool for approximately 15 mins before filling with nutella and buttercream or even cream, serve and eat on the day that it is baked for best results