Easy Thursday dinner: bangers, beets, oranges, spuds, spinach

I like week night dinners that are tasty, healthy and quick to make.  From prep to finish, I don't want to be spending much more than 30 minutes.  This evening I put together a meal for Mr. Sprinkle and I that ticked all the boxes (score!): sausages with potatoes and a salad consisting of spinach leaves, orange, feta, beets, and sunflower seeds. 

Salad for 2-4 people:

4 diced cooked beet roots

1 peeled and diced orange

100g spinach leaves

feta cheese

sunflower seeds

salt & pepper

1. Mix together the diced beet roots, orange and spinach leaves.  Sprinkle with feta, seeds, salt and pepper to your liking.

I served the salad with sausages and boiled potatoes.  I bought the sausages from the Stocks Farm stall at the wonderful Organic Farmers' Market in Stoke Newington.  I highly recommend the sausages - they were delicious!

The Organic Farmers' Market in Stoke Newington is on every Saturday from 10am to 2.30pm at William Patten School on Stoke Newington Church Street, N16 0NX.

Chorizo & potato salad

I hope you all enjoyed the bank holidays! I took off the three days between Easter and the Royal Wedding which means that 11 days of vacation are about to reach an end.  11 days spent in the wonderful company of family and friends over numerous great meals and slightly excessive amounts of drink but, as the good old saying goes, when in Rome...or rather when in Naestved, Copenhagen and London. 

In an attempt to cure the inevitable end-of-holiday-blues and wind down Mr. Sprinkle's and my own excessive food and drink consumption, I just put together a simple chorizo & potato salad which I served with a green salad. 

It took about 30 minutes to prepare both salads. I made four portions of the potato & chorizo salad allowing us to bring in lunch to work tomorrow (I am desperately trying to minimise the trauma of my alarm tomorrow morning by getting back into the swing of normality).

Chorizo & potato salad for 4 friends:

1 kg of new small potatoes

3 sliced cooking chorizos (I used Brindisa)

1 diced red onion

chopped fresh dill

salt & peper

olive oil

1. Wash, peel, (if you like) and boil the potatoes.

2. Meanwhile fry the red onion in a bit of olive oil.  Add the chorizo once they've turned light brown.  Fry for another couple of minutes until the chorizo is done.

3. Once the potatoes are boiled, chop them into bite-size pieces. Place them in a bowl and pour the chorizo, onion and olive oil from the pan over them.  Mix it around and add some salt & pepper before sprinkling the fresh dill on top.

I served the dish with a salad made from romaine leaves, tomatoes, red pepper, feta cheese, pumpkin & sunflower seeds, dressed with balsamic vinegar and olive oil.

Have an excellent week!

Tuna Salad in 5 Minutes

I'm a big tuna fan and this is one of my favourite tuna recipes.  It's perfect for lunches and light dinners. Delicious with fresh bread and a salad.

For 2 people:
1 can of tuna (I prefer tuna in oil)
1 chopped red onion
capers in salted water
mayonaise
salt & pepper

1. Mix the tuna with the onion, add 3 tablespoonfuls of capers (up to you really) and 2-3 tablespoonfuls of mayonaise (again up to you).  Add salt and pepper to your liking.

2. That's it!

If you want to avoid the mayonaise, try using cottage cheese.