Supper with a Mediterranean twist

Didn’t get chance to scribble down the recipe from Sue’s Kitchen, shared by Sue herself on this morning’s show?

No worries, here it is!

Ideal for a simple summer supper – all you need to do is adjust the quantities to suit the number of folk who’ll be enjoying it with you…

Easy-peasy doesn’t even come close!!

Sausage and Mediterranean Vegetable Bake

  • Servings: Makes 3 servings
  • Difficulty: Easy
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    Ingredients

      2 peppers (red and yellow)
      2 courgettes
      6 medium tomatoes
      5-6 tblsp olive oil
      2-3 tsp dried thyme or dried mixed herbs
      Pack of herby sausages (enough for the people you are feeding)

Method

    1. Heat the oven to Gas mark 4, 180° or 160° fan
    2. De-seed the peppers and chop each one into about 6 or 8 pieces
    3. Cut the courgettes into half lengthways then into chunks
    4. Cut the tomatoes in half
    5. Place all the veg in a roasting tray and drizzle the oil over the veg
    6. Sprinkle the herbs on top and give it all a good stir
    7. Nestle the sausages in the veg
    8. Bake for 45 mins to an hour
    9. Serve with your choice of carbohydrate – crusty bread or jacket potatoes are good because they will soak up the lovely juices

Sue’s simple supper recipe with a taste of the Med

Want to add a taste of the Mediterranean to a simple family supper?

To rustle up a dish using just a few ingredients that takes mere minutes to prep before you pop it into the oven and leave it to cook while you catch up with the news or watch an episode of your favourite soap?

Next weekend’s guest on Girls Around Town has the just the recipe you need and, given that sausages are the key ingredient, it’s one that’s guaranteed to be a hit with the kids!

Former co-presenter Sue Jackson, now the owner of Sue’s Kitchen, will be on the phone to the studio in the second hour of the show to talk you through the details of her Mediterranean Vegetable Sausage Bake.

And you don’t even need to stop what you’re doing to scribble them down because the recipe will be here on the Girls Around Town website just as soon as the show is over!

Sue will also be sharing details of some of her upcoming cookery classes and explaining how through her newly-launched Facebook goup, Terrible Cook to Terrific Cook with Sue’s Kitchen, she’s now on a mission to help members turn kitchen disasters into triumphs, learning not only from her but from fellow members too.

Make sure you’re tuned to 107.8FM or listening online from just after 11.10am on Sunday to join June and Sue…

Especially if you’re one of those terrible cooks who wants to find out how to become terrific!!

Enjoy an Easter teatime treat

If you were listening to this morning’s show, you’ll have heard Sue Jackson sharing another recipe, this one perfectly timed for a teatime treat on Easter Sunday

As promised, here it is – her Lemon Drizzle Simnel Traybake, which takes an ‘ordinary’ lemon drizzle cake to a whole new level of lusciousness with the addition of a layer of marzipan.

Lemon Drizzle Simnel Traybake

  • Servings: Makes 16 slices
  • Difficulty: easy
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Ingredients

  • 250g butter, softened
  •  250g caster sugar plus 50g for topping
  • 2 large lemons, zested and juiced
  • 3 large eggs
  • 200g plain flour
  • 2½ tsp baking powder
  • 100g ground almonds
  • 50ml milk
  • 100g mixed fruit
  • 75g marzipan
  • 50g icing sugar
  • Oil or butter to grease tin

Method

  1. Place the marzipan in the fridge to chill.
  2. Heat the oven to 180°/160° fan or gas mark 4.
  3. Oil and line a 20cm x 30cm baking tray – you can use a foil one.
  4. Cream together the butter and caster sugar with most of the lemon zest until light and fluffy.
  5. Beat in the eggs one at a time.
  6. Carefully stir in the flour and baking powder using a metal spoon.
  7. Carefully stir in the ground almonds, dried fruit and the milk.
  8. Place half of the mixture in the cake tin and grate the marzipan over the mixture in an even layer.
  9. Add the rest of the cake mixture and level the top, trying not to disturb the marzipan layer.
  10. Bake for 35-40 mins until well risen and golden brown and a skewer inserted in the centre comes out clean.
  11. Leave the cake to cool in the tin for a few minutes after it comes out of the oven and then turn out onto a cooling rack.
  12. Mix the icing sugar with enough of the lemon juice to make a runny icing.
  13. Mix the remainder of the lemon juice with the 50g of caster sugar and drizzle over the cake.
  14. Drizzle the white icing over the cake and sprinkle over the remaining lemon zest.
  15. Cut into 16 slices.