Translate this blog

Monday, 25 February 2019

Easy Sausages with Seasoned Potato Wedges & Cabbages

1 pack of sausages (6 or more sausages)
Half of a whole cabbage.
1 stalk of celery.
2 to 4 big whole red potatoes.
3 tablespoons of olive oil (divided).
3 tablespoons of white all-purpose flour.
10 cups of water (Divided & Boiled)
1x of BBQ Dry Rub by Croix Valley.
1x Barbecue 'N' Brat Sauce by Croix Valley.

Watch the quick 1 minutes video below, and detailed steps to follow from reading on here.
(Music Credit to: Kiesza- Hideaway).

1. Set the oven on pre- heat at 350 degrees celcius. Also prepare;
Take 2 medium pots, put 5 cups of water in each over a high heat stove, let boil.
2. Place sausages into a pirex oven safe container, sprinkle a tablespoon of olive oil, put in oven to bake for 50 minutes.
3. Cut up the potatoes into long wedges shape.
4. Cut up the celery stalk and dice the cabbage.
5. Put the chopped potatoes into one boiling pot, let boil cook for 5 minutes, then drain excess water away using a strainer. Place potatoes into a pirex glass container.
6. Sprinkle 3 tablespoons of white flour onto the pre-boiled potatoes, mix gentle to coat over evenly. 
7. Sprinkle the Croix Valley Rub mix, to coat over evenly. 
8. Add 2 tablespoons of olive oil, mix to coat evenly, then place into the oven to bake for approx 40 minutes.
9. Boil the cabbages and celery into the other pot, for approx 8 minutes. 
10. Drain off water from cabbage/celery. Put aside in a serving bowl, then add the Croix Valley Sauce 'Barbecue 'N' Brat Sauce'
11. Turn the sausages after 25 minutes in the oven, to cook evenly, also the potato wedges so to bake till nice and crips on the outside. 
12. When all is cooked, serve onto a serving plate and enjoy. 
To buy the sauce please click here, and to buy the dry rub please click here.
@lumberjackpellets #croixvalleysauces @croixvalley #bbq #cooking #easyrecipes #easymeals #barbecue #sausages #getinmybelly #foodporn #cooking #food #diet #recipes #easymeals #easycooking #bbqrubs #bbqrub #bbqsauce #bbqsauces #mustard #meatlovers #seekgrab #siscadoll

Easy tortilla wrap cook-up lunch, sausages, peppers, cheese & Croix Valley Sauce


1 pack of 12 sausages, cut into thumb sizes.
2 red peppers, washed rinsed & chopped.
Tortilla wraps x6
Iceberg Lettuce/Romaine Lettuce, washed rinsed & diced.
1 cup of grated cheese, cheddar & mozzarella mix.
1 whole onions, diced.
2 tablespoons of olive oil.
1x Croix Valley Sweet & Smokey BBQ Sauce (use to lace over as much needed to your liking).
 ...Please watch the quick video above.


1. Using a frying pan or a wok, heat on high for 2 minutes then reduce heat to medium.

2. Put the oil and diced onions, stir well and cook for 5 minutes, keep stirring.

3. Add the chopped sausages and chopped red peppers. Stir and let cook for 10 minutes.

4. Add the cheese, stir well and let cook for 5 to 7 minutes. Turn off heat. Let sit to cool down.

5. Prepare the tortilla wrap onto a serving plate, add the lettuce, add the cooked sausages and garnish lace over with the croix valley bbq sauce, to buy sauce online click here. For other kinds of sauces you may choose as alternative please click here.


#bbq #croixvalleysauces #cooking #easyrecipes #easymeals #barbeque #barbecue #sausages #getinmybelly #tortilla #easywraps #pork #beef #chicken #cookinglunch #meatlovers #peppers #bbqsauces #spicysauce #chef #diet #cook #lumberjackpellets @lumberjackpellets

Friday, 15 February 2019

The perfect Icing for your baking

Perfect icing for your baking, cookies and even for icing your ginger bread house (ginger bread house decorating is a fun activity you can get your kids to enjoy doing together).

4 cups of powdered sugar
1/2 teaspoon of cream of tartar
3 large egg whites

Beat all the ingredients using an electric hand mixer, or mixer, until stiff peaks form.
Optional: add few drops of colouring to add option of a colored icing.

Easy Vegetable Vermicelli Glass Noodle Dish

Easy Vegetable Vermicelli Glass Noodle Dish


2 handfuls of dried vermicelli / glass like noodles
1 handful of egg noodle
8 cups of water
4 whole carrots, shredded
Half handful of shredded green cabbage 
4 tablespoons of chicken stock/seasoning
4 tablespoons of sesame oil
Half handful of fresh coriander leaves
Half handful of whole shallots, diced
1 tablespoon of garlic, minced
1 teaspoon of salt
Dried fried bacon bits


1. Using a big pot, pour in 8 cups of water, let it reach to boiling point.
2. Cut up the shallots onion diced thinly, then using a small frying pan, add vegetable oil for frying, let it heat up then add the shallots to shallow fry. Once done set aside to cool down. 
3. Add the shredded carrots, cabbage, garlic, chicken stock/seasoning, salt and bacon bits (optinal), into the boiling pot of water, let boil for 2 minutes.
4. Add the noodles, stir into the pot and let boil for a further 2 minutes, especially the glass noodles do not take long to cook, make sure to not overcook them.
5. Take off the pot with the noodles off the heat, drain any excess water out using a big strainer, set aside to cool down.
6. Using a big serving dish, add the sesame oil, the fresh coriander and the fried shallots, mix well, then add the noodles that was set aside. Mix well and it is ready to serve.