Dolmio was always a staple in our house when I was growing up; lasagnes, bolognese, pasta bake – you name it, we had it and now I know why. It’s so blooming easy and is jam packed full of goodness. A jar of Dolmio contains no artificial colours, preservatives, flavours or sweeteners. It’s 100% natural.

We were challenged by Britmums and Dolmio to come up with a midweek meal that would please the whole family using a bundle of ingredients including a jar of Dolmio. Matt and I usually eat later than the kids in the week but that wasn’t a problem as I made enough for the kids to enjoy the next day too.

I decided to mix things up a bit and be a little bit adventurous with the ingredients. I chopped up all the veg  and spread it out across a baking tray. I drizzled with olive oil, cracked some garlic cloves open and added a light sprinkling of salt and black pepper. Roasting veg has be just about one of the easiest but also one of the tastiest ways to eat veg. You could opt to blend the veg up as a base for a sauce but we wanted them left chunky as a side for our chicken.

dolmio mid week meal

We roasted the chicken breasts, which were huge, and then coated them in Dolmio sauce just before taking them out of the oven. We sprinkled on three types of cheese; cheddar, mozzarella and parmesan and waited until it had melted and started to bubble.

dolmio mid week meal

Wes served the chicken and veg with wholewheat organic spaghetti and it was devine. Besides hacking up a courgette and aubergine (which was absolutely delicious by the way) there really was minimal prep. It was one of those ‘bung it in the oven’ dinners and hey presto – it’s done!

dolmio mid week meal

If you want to see exactly what is in a jar of Dolmio take a gander at this…

dolmio mid week meal recipe

 

*This post is an entry for the #Dolmio #Thankgoodness Challenge, sponsored by Dolmio www.dolmio.co.uk/thankgoodness

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For as long as I can remember my mum has turned into a little Delia Smith during December.  Weekends were filled with mince pie making, cake baking and generally turned into a festive food frenzy.  My favourite of all her bakes had to be her sausage rolls.  I’m not sure why I love them so much, they’re just the perfect little food to whip out when people pop over or for an evening snack after that huge Christmas dinner.  They can be frozen in advance of Christmas too which is handy if you’re anything like me and turn into a headless chicken during the run up to the Big Day.

Since I’ve lived away from my family I’ve tried several methods to make the sausage rolls following my mums basic recipe and my favourite combination to date has to be homemade sausage rolls with caramelised onion chutney. They taste like Christmas in one (maybe two) small bites.  I whipped these up, from frozen, for a party last year and by the time I got to the buffet they’d all gone! So, in the spirit of Christmas I thought I’d share my recipe with you – it’s super simple so it’s easy for the kids to help out too.  My daughter loves to paint the sausage rolls in the beaten egg mixture.

Homemade sausage rolls with caramelised onion chutney
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Cook time: 
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Ingredients
  • 1 x packet of Jus-Rol Ready to Roll puff or shortcut pastry (your preference)
  • 1 x packet of pork sausage meat
  • 1 x onion (red or white)
  • 1 x jar of caramelised onion chutney
  • 1 x egg beaten
  • A pinch of flour
  • A pinch of salt and pepper
  • A pinch of sage
  • A pinch of chilli flakes if you like a kick!
Instructions
  1. Finely dice the onion and fry until soft
  2. Place the onion, sausage meat, seasoning and sage into a blender and combine on high power
  3. Lightly flour the surface and roll out the pastry to create a large rectangle about 3-4mm thick. Slice across the length of the pastry to create two even rectangles.
  4. Spoon a small amount of caramelised onion chutney down the centre length of each rectangle.
  5. Place the sausage meat mixture on top of the chutney mixture. Ensure you do not overfill as you need to roll the pastry over the sausage meat enough to seal it.
  6. Take the beaten egg and brush it along one side of the pastry. Roll the pastry over to create a sausage roll shape.
  7. Cut the sausage rolls into inch wide pieces or the size you desire. Snip a small hole in the top of each one with scissors, place on a lined baking tray and brush with egg.
  8. Bake in the oven at 200 degrees centigrade for 20-25mins or until crisp and golden.
  9. Cool on a wire rack and try not to eat them!
 

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