Curry Cauliflower with Spicy Italian Sausages and spaghetti

I find curry dishes so easy and diverse. I bought this Spicy Italian Sausages to cook them with cabbage. You might already know how crazy we are about curry so my daughter made me change my mind and transformed  them into a curry dish, again. I know but it’s never too much curry for us 🙂

I knew I would have to use the mild version of the sausages for curry but my hubby added it also some more hot pickled red peppers.

How can he do that is a mystery to me 🙂


What I used:

  • 1 head cauliflower
  • 4 spicy Italian sausages ( 450 g )
  • 1/2 package curry paste (Kitchens of India)
  •  1/2 package spaghetti
  • 5o ml cream
  • 1 teaspoon dry dill
  • salt and black pepper
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • chicken broth – home made if you have
  • 1/2 (350 ml) bottle of strained tomato paste

How you do it:

In a skillet add the chicken broth and let it simmer for 2-3 minutes.  Take the sausages one by one and remove small amounts ( balls ) with your hand and let them fall into the skillet.


Wash and break the cauliflower in small florets. Put them in a food processor and bring them to the size of a green pea ( approximately )


Prepare the sauce:

Add the chicken broth and curry pasta, tomato sauce    and cream into a small bowl and mix well.


Add the cauliflower and the sauce to the meat and let it simmer for about 20-30 min on medium low heat.


Now it’s time to put the spaghetti to boil in a large pot of salty water following the package instructions. Drain the spaghetti and add the cauliflower sausage mixture to the pot and give it a gentle stir. Season with more dill if needed and let it cook for about 5 minute so all fragrances combine.


Bon Appetite !




Pork chops with mashed potatoes and mushrooms

Today’s lunch is a bit different because it has its roots back home. Looks like a very usual Romanian Sunday lunch.

My family was asking for mashed potatoes so I was thinking to make something that reminds us our childhood, our mother’s or grandmother’s dishes.

I always cook Sunday more because I love to have some leftovers for Monday’s lunch, that’s why I have made 6 portions.

Ingredients ( 6 servings )

1 piece of boneless pork chop, cut in 12 slices

8 large white potatoes

20 large white mushrooms ( or 2 casseroles of  200 gr )

3 tbsp barbecue sauce

2 tbsp tomato sauce

100 ml white wine ( sauvignion blanc )

salt, black pepper, garlic powder

3 tbsp sour cream for the potatoes

extra virgin olive oil

canola oil

Oil a glass tray with canola oil and place the pork chops. Season them with salt, pepper and garlic powder. Add 100 ml of wine and 100 ml of water.

Let them cool for 15 minutes while preheating the oven to 350 F. Bake them for about 40 minutes. After 20-30 minutes add the barbecue sauce mixed with a bit of water and bake for 10 more minutes.

Peel the potatoes and cut them in thin round pieces. Add them to a skillet and cover them with water. Add a bit of salt.  Boil them until soft.

Meantime, peel the mushroom and place them in a small tray. Drizzle olive oil, salt and pepper and 2 tbsp tomato sauce. Toss lightly and bake them for 20 minutes.

When potatoes are soft, drain the water and mash them. Add the sour cream ( or butter if preferred ) a bit of salt if still needed and keep them coverd in the stove to keep them warm until the table is set up.

And if you have kids who hate mushrooms 🙂 you can enjoy the meal without them …

Bon Appetite !!!


Three types of beans with English Sausages

My best recipe ever. Do you want to know why ? Because haven’t cooked it myself … but together with my daughter. Actually I just gave her the instructions and stayed with her in the kitchen and I enjoying her cooking and a glass of white wine. I didn’t even photographed the food myself … She did all : food, the pictures, setting up the table … What an indulgence …

However, I do believe this is one of  the best comfort dinner for a cold and rainy fall day, when all you want is to feel cozy and  close to your dear ones while watching a good movie…

Ingredients ( 4 servings )

500 g English Sausages ( 8 small pieces )

1 can Fave Beans

1 can White Kidney Beans

1 can Red Kidney Beans

( all the cans are 450 ml big )

1/2 can (820 ml ) tomato sauce

3 tbsp Barbecue Sauce

Salt, black pepper, garlic powder

1 bay leaf

Canola oil

Fresh basil to garnish

First, heat the oven to 350 F. Grease a grill tray with canola oil and place the sausages.

Bake them for about 30-40 minutes. After approximately 20 minutes turn them on the other side.

Heat a skillet over the medium heat. Add 3 tbsp canola oil. When hot add the beans.

When the beans are hot add the tomato sauce, salt, black pepper, garlic powder and the bay leaf.

Give them a light stir and cook for 2 more minutes reducing the heat to low.

Add the barbecue sauce and turn off the heat …

Set up the table and enjoy your special comfort meal.

It can be served with Sauerkraut or Sweet dill pickles and garnish with fresh basil …


Bon Appetite !!!


Oven pork meatballs with greenpeas and sweet corn

Makes about 4-6 servings … depends how hungry your family is 🙂

Ingredients for the meatballs ( makes about 16 meatballs )

300 g lean ground pork

1 egg

1/4 tsp garlic powder or 1 fresh garlic clove grated

1/4 tsp dried basil

3 tbsp bread crumbs

salt and black pepper

This is my classic meatball recipe but from this a lots of variation can start :

  • chicken/ turkey meatballs
  • adding green onion to the mix
  • adding 1/4 yellow onion grated

and so on ….I think the list can be endless ….

Mix together all the ingredients and make about 16 meatballs and cook them in a preheated oven ( 350 F) for about 30 minutes.

Ingredients for Green peas and sweetcorn

3 carrots

5 green onions

1 1/2 cups green peas

1 1/2 cups sweet corn

olive oil

salt and black pepper

1/4 tsp basil

Peal and cut carrots and green onion in pieces.

Add 3 tbsp of extra virgin olive oil to a skillet and when warm add the caroots.

Let them cook for about 3-4 minutes than add 1 1/2 cup of green peas and sweet corn.

Add salt and pepper and dried oregano and cook for about 10 more  minutes.

Bon Appetite !!!


Oven Broccoli and Asparagus with Oven Meatballs

Ingredients for the vegetables( 4 servings ):

1 head broccoli, broken in small florets

1 bunch asparagus

1 lemon

4 Tbsp extra virgin olive oil

1  tsp of dried oregano ( optional )

salt and black pepper

Preheat the oven to 350F.

Brake the broccoli into small florets. Cut the ends of asparagus ( about 1-1.5 cm) and than cut them in 2 cm pieces. Wash the vegetable under the running water. Drain the water. Put the vegetables in a big bowl and add the olive oil, lemon juice salt, pepper and oregano and lightly toss them together.

Pour them in a tray and bake them for about 15-20 minutes until the asparagus is done but still crisp.

Ingredients for meatballs( 4 servings) :

250-300 g lean ground pork

1 egg

2-3 tbsp bread crumbs

1/4 tsp dried ( or fresh if preferred ) garlic powder

1/4 tsp dried oregano ( optional )

salt and black pepper

Mix all the ingredients together and form small balls and bake them in a greased tray for about 20 minutes.