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Privacy NoticeSocial media sensation and foodie influencer Sarah Rossi aka Taming Twins has been inspiring families to create speedy, fuss-free family food on a budget via her Instagram since 2013. Now she’s written a book called ‘What’s For Dinner?’ and shares her secrets to delicious meals that take just 30 minutes, from pan-to-plate. “I think about dinner before I even get out of bed in the morning” says Sarah, so there is no surprise she’s very organised! Her new book is packed with 100 recipes, ten weekly meal plans, plus shopping lists for absolutely everything you need. It promises to take the pain out of planning and provide a solution to those daily dinner dilemmas. Here are some of our favourite picks from her book… Sausage spaghetti with spinach
A hearty midweek treat – use the best-quality sausages you can afford to really taste the difference
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Ingredients / Serves 4 1 tbsp olive oil 400g sausages 1 onion, peeled and chopped 2 garlic cloves, peeled and crushed 2 x 400g tins chopped tomatoes 1 tsp fennel seeds 2 tbsp tomato purée 300g dried spaghetti 150g baby spinach leaves sea salt and freshly ground black pepper 75g Parmesan cheese, finely grated, to serve Method Put a large saucepan on a medium-high heat and squeeze the sausages out of their skins into the pan. Using a wooden spoon, break up the sausages and cook for 10 minutes until browned. Move the sausages occasionally to stop them sticking to the bottom of the pan, but not too much or it will take longer to brown – the sausages should be in small pieces (a bit like mince) and golden in colour when ready. Reduce the heat, add the onions and garlic and cook for a further 5 minutes, stirring often, until softened. Next, add the chopped tomatoes, fennel seeds, and tomato purée. Season with salt and pepper and cook the sauce for 10 minutes, until thickened and darker in colour. Meanwhile, cook the spaghetti in a big pan of boiling salted water following the instructions on the pack – it usually takes about 11 minutes. Drain the spaghetti and return it to the hot pan with the spinach and the sausage and tomato sauce. Stir well and allow the heat to wilt the spinach. Serve topped with Parmesan. Peanut pork noodles
Using peanut butter to make a sauce for this dish is simple yet effective
Ingredients / Serves 4 250g dried medium egg noodles 2 tbsp sunflower oil 400g boneless pork loins, fat removed and cut into thin strips 1 onion, peeled and thinly sliced 2 green peppers, deseeded and thinly sliced 150g baby sweetcorn, cut in half lengthways 50g roasted peanuts, finely chopped 4 spring onions, sliced into 1 cm pieces For the Peanut Sauce 150g smooth peanut butter 6 tbsp soy sauce 2 limes, juiced 2 tbsp runny honey 100ml just-boiled water Method Put the noodles into a large heatproof bowl and cover with just-boiled water from a kettle, stir, then set aside until softened. Meanwhile, mix the peanut butter with the soy sauce, lime juice and honey in a jug or bowl. As you mix the sauce it will look lumpy and split but keep going and it will come together. Add the boiling water and mix until smooth and a pourable consistency – you may need to add more water. Set aside. Heat the oil in a large, deep frying pan over a high heat. Add the pork strips and cook for 2–3 minutes, stirring often, until starting to colour. Add the vegetables to the pan and cook, stirring, for a further 5 minutes, until cooked through. Check the noodles are soft and cooked through, then drain.Put the drained noodles back into the bowl, add the cooked pork and vegetables and the peanut sauce and turn everything until combined. Serve sprinkled with the roasted peanuts and spring onions. Chicken tikka style naan burgers
A simple way to spice up a pack of chicken breasts for a weekday dinner
Ingredients / Serves 4 4 skinless, boneless chicken breasts (about 600g in total) 2 tsp sunflower oil 6 tsp tikka seasoning ½ tsp sea salt 4 mini naan breads For the Dressing ½ cucumber, cut into small cubes 100g natural yoghurt 2 tsp mint sauce (the vinegar type, not jelly) To Serve 80g mango chutney 1 head of lettuce ( like romaine), shredded 1 red onion, peeled and cut into rings Method Preheat the oven to 200°C fan/220°C/Gas Mark 7. Take one of the chicken breasts and place between 2 sheets of baking paper, then bash with the end of a rolling pin or the base of the saucepan to flatten the thickest part so the breast is an even thickness. Repeat with all chicken breasts. Put the chicken breasts in a dish. Mix the oil, tikka seasoning and salt, then add to the chicken and turn until coated in the spice oil. Place the chicken on a baking tray lined with baking paper. Bake the chicken for 18–20 minutes, or until cooked through (this will vary depending on the thickness and size of the chicken breasts – a meat thermometer is useful here if you have one). Place the naan breads in the oven 5 minutes before the end of the chicken cooking time to warm through. Meanwhile, mix all the ingredients for the dressing together in a small bowl. To serve, split the warm naan breads along one edge to create a pocket. Pile the mango chutney, lettuce, red onion and dressing into each naan bread, then add the cooked chicken. Strawberry shortbreads
Piled high with cream and strawberries – they’re a thing of beauty!
Ingredients / Makes 4 large servings 250g plain flour, plus extra for rolling 1 ½ tsp baking powder 1 tsp caster sugar 40g unsalted butter, straight from the fridge, cut into chunks 150ml whole milk 1 egg, lightly beaten To Serve 125ml double cream 1 tsp vanilla extract 1 tbsp icing sugar 50g strawberry jam 75g strawberries (about 6), sliced Method Preheat the oven as high as it will go, usually 220°C fan/240°C/Gas Mark 9. Line a baking sheet with baking paper. Mix the flour, baking powder and caster sugar in a large mixing bowl. Add the butter and rub it in with your hands until it looks like lumpy sand. It will take about 5 minutes. Stir in the milk and use your hands to gently bring it all together into a ball of dough. Lightly dust the worktop and a rolling pin with flour. Roll out or pat the dough with your hands to slightly flatten, about 2.5cm–3cm thick. Cut out 8 round circles using a 7cm round cutter or upturned glass. Pop them onto the lined baking sheet and brush the tops with beaten egg. Bake for 10 minutes, or until risen and golden. Leave to cool on a wire rack. Meanwhile, in a large mixing bowl, whisk the double cream, vanilla extract and icing sugar until it forms soft peaks (something like the consistency of soft-serve ice cream.) To serve, cut the shortcakes in half, then dollop on the strawberry jam, whipped cream and sliced strawberries. What’s for Dinner? Fuss-free Family Food by Sarah Rossi (Harper Non Fiction, £20) is out now. READ NEXT: To read the very best of today’s OK! content from breaking news to Royals and TV – CLICK HERE 21 jaw-dropping revelations from Harry’s explosive memoir Spare 30-minute veggie meals on a budget that you’ll want to Instagram instantly Kelly Brook shares how to make your favourite takeaways for under 600 calories For all your daily celebrity news and gossip, sign up to OK!’s newsletter – CLICK HEREStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
