Cheesy Sausage and Vegetable Stew

Cheesy Sausage and Vegetable Stew

This dish is cooked in a slow cooker for about five hours so that the flavour of the sauce and the meat permeates the vegetables, making a hearty meal by itself. A great dish for family dinners, especially in winter.


(Serves 10)

Sausages 10-15, diced

Potatoes 2 large, peeled and diced

Capsicum 2, diced

Carrots 3 large, peeled and diced

Spring onions 8, diced

Milk 1 1/2 cups

Water 2 cups

Fresh cream 1 cup

Salt to taste

Italian herbs 2 tbsps

Cayenne pepper 1 tsp

Pepper powder 1 tsp

Tomato pasta sauce 4 tbsps

Cheddar cheese 250 g, duced

Coriander leaves, a large bunch, roughly chopped


Add all the ingredients to the slow cooker and cook for 4-5 hours till the potatoes are cooked.

Serve hot with Rustic country loaf, bacon and tomato bread, focaccia bread or Brazilian corn bread.

Lentils with Sausages

Lentils with Sausages

Almost three decades ago, I saw this being made on a TV cooking show. I made it, but it was too bland. Over the years, I have adjusted it to suit my family’s palate and now it is a mix of flavours from the red wine, garlic and olive oil. Accompanied by dinner rolls or bread, this makes a great supper.


(Serves 4)

Lentils or whole masoor dal 1 cup (200 g)

Green chillies 2, chopped

Onions 3 small or 2 medium, chopped

Garlic 5 cloves, two chopped

Coriander leaves, chopped, for garnish

Sausages 5

Butter 1 tbsp

Olive oil 2 tbsps

Peperoncino flakes 1 tbsp

Salt to taste

Vegetable oil 1 tbsp

Red wine 1 cup

Lemon wedges, optional


Add the butter and olive oil to a sauce pan and sauté the onions, green chillies and garlic.

Wash and drain the lentils and add to the sautéed vegetables. Add salt and peperoncino flakes. If you don’t have peperoncino, use any kind of chilli flakes.

Add about 2 cups of water and bring to a boil. Reduce the heat and cook covered till the water is absorbed.

Meanwhile fry the sausages in a tablespoon of vegetable oil on medium heat. Add the three whole pods of garlic.

When the garlic pods are brown, take them out and add them to the lentils along with a cup of red wine. You can use any red wine that is available in your cupboard. I used a Zinfandel from Sula. Increase the heat to high.

When the wine is completely absorbed, transfer the lentils to a serving dish. Arrange the sausages on top and garnish with coriander leaves. Add a twist of lemon, though this is optional.

Serve hot with dinner rolls or bread and butter.

Mushroom Fry Up

Mushroom Fry Up

The first time I ate this dish, Mushroom Fry Up, was almost 30 years ago on my first visit to London, when my aunt made it for breakfast. She served it with sausages and it was delicious. I have been making it ever since. It became a favourite in my family for Sunday breakfast.

Best breakfast combo


Mushrooms 250 g
Onion 1 large
Salt to taste
Pepper to taste
Oil 1 tbsp


Slice the mushrooms and onions. I use button mushrooms for this dish.

Finely sliced mushrooms and onions

Pour the oil to a heated frying pan and add the mushrooms and onions. Fry till the water released from the mushrooms dries up.

Turn off the heat and add salt and pepper.

Fry the sausages in the same pan. Once the sausages are done, fry the tomato halves in the same pan.

Serve hot with fresh bread and cheese.