One of my favourite parts of the week is when I get my email from Nina Timm’s MyEasyCooking.com. Always easy, delicious family food, designed to please and keep within a family budget. She follows trends and more often than not leads them. Her Thursday morning radio programme on RSG is a joy in which to listen in.
Toad in the hole – Nina Timm
makes 6 individual portions or 1 big oven dish full
Ingredients 12 good quality pork or beef sausages
a few sprigs of thyme or rosemary
6 medium tomatoes
125 g self raising flour
1 t baking powder
300 ml cold milk
3 eggs – I use Jumbo
½ t salt
1 T vinegar
Preheat oven to 180 C. Take a sprig of the herb that you are using and stick it in one end of the sausages. Place two sausages and 1 tomato in 6 individual ceramic or clay ramekins. Bake in the oven until the sausage starts to brown at top and are about 90% cooked. While the sausages and tomatoes are baking, make the batter, but add the vinegar at the last minute before your pour the batter onto the sausages. Once the sausages are almost cooked, remove the ramekins from the oven and divide the batter between the 6 ramekins. Bake until the batter is all puffed up and golden brown. Serve with sweet carrots and peas and loads of onion gravy.
Onion gravy Ingredients
3 large onions – peeled and sliced
3 T olive oil
a sprig of thyme
salt and black pepper
1 liter good quality beef stock
100 ml red wine
2 T cornflour
Heat some oil in a oven-proof pan and saute the onions until it just starts to brown. Pop it in the same oven as the toad in the hole and while it is baking roast the onions for extra flavor. Once the onions are brown, bring the pan back up unto the stove and add the red wine. With a wooden spoon, scrape the caramelized buts off the bottom of the pan, it adds flavor. Add the stock and allow to simmer for at least 10 minutes. At this stage you have to pour the mixture through a sieve into a jug, remove all the onions and thyme and pour back into your pan. Mix the cornflour with a little water and add to the gravy. Increase the heat and reduce the gravy to the consistency you like. Taste and season if needed. Serve in with your toad in the hole!
Nina Timm has become a popular household name in South Africa and apart from her passion for cooking, her heart is with people. In 2012 she received the Blogger of the Year Award from Eat In Magazine and has not looked back since. She understands what her readers want. She and her family live an unpretentious lifestyle with love in abundance and a deep-rooted belief in God. With her warm and heartfelt nature she has become a loyal and trusted radio personality to RSG listeners, where she has a weekly show every Thursday Morning just after 9, featuring her own recipes and those of other South African Food Bloggers.