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ROSIE’S RECIPESTHE AUTUMN season is upon us andI thought <strong>the</strong>se recipes might appeal forthis time of year. These are simple and easilyprepared meals which everyone in <strong>the</strong> familywill hopefully enjoy. If you are vegetarian <strong>the</strong>njust substitute accordingly.Sausage and Apple PanfryIngredients (for 4 servings)450 g (1lb) pork andbeef sausages (lowfator vegetarian canbe substituted)1 tsp oil2 onions, sliced2 green apples,peeled, cored andsliced1/2 tsp each driedrosemary and thyme (fresh herbs could also beused, about a good teaspoon of each)1 tbsp prepared mustard200 ml (7 fl oz) apple juice (unsweetened canalso be used)Preparation:In a large frying pan, fry sausages in oil untilbrowned all over. Add onions and cook for afew minutes. Add apples, herbs, mustard andapple juice. Stir and cook for 20 minutes, untilapples are tender and sausages are cooked.Place on a warmed serving plate and serve hot.Lightly cooked vegetables or salad go well.However, <strong>the</strong> following dish would also gonicely.Easy Vegetable PastaIngredients: (for 4 servings)2 carrots, peeled2 courgettes,trimmed1 tbsp olive oil225g (8oz) flat whitenoodles, cooked anddrained (add a littleoil to <strong>the</strong> water toprevent stickingduring cooking)1 tbsp fresh chopped parsleyPreparation:Using a vegetable peeler, cut lengthways longthin ribbons of carrot and courgette. Heat oilin a saucepan and fry vegetables for a fewminutes. Add noodles and fry for a fur<strong>the</strong>r2 minutes. Stir in parsley and serve.To complete <strong>the</strong> meal why not try this pudding.Apricot Upside-down PuddingIngredients (for 6 servings)50g (2oz) butter50g (2oz) soft lightbrown sugar369g (14oz) tinapricot halves, welldrained8 glacé cherries225 g (8oz) plain flourlarge pinch salt1 tsp groundcinnamon2 tsp baking powder50g (2oz) butter100g (4oz) soft light brown sugar1 large egg2-3 tbsp milkPreparation:Heat oven to 190ºC (375ºF/Gas5). Grease andline <strong>the</strong> base of a 20 cm (8 in) cake tin withgreaseproof paper.Melt butter and sugar toge<strong>the</strong>r and spreadover base of tin evenly. Arrange apricots andcherries on top. Sift flour, salt, cinnamon andbaking powder toge<strong>the</strong>r. Cream butter andsugar toge<strong>the</strong>r until pale, beat in egg and stirin flour mixture and milk to a smoothconsistency. Spoon over apricots and cherriesand bake for 50-60 minutes. Test with askewer. Turn out and leave tin over cakeso that sugar topping runs down over cake.Serve with whipped cream or natural yoghurt.If you have any Christmas recipes that youwish to share for <strong>the</strong> next issue <strong>the</strong>n please letme know. My address is 81 Beagles WoodRoad, <strong>Pembury</strong>, TN2 4HZ or emailrosiebass46@yahoo.co.uk. I look forward tohearing from you.Rosie Bass36
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