These are recipes that me and my kids enjoy.

Don't let the Toad in the Hole confuse you, it's a UK thing. I adapt mine by adding cheese and tomatoes/tomatoe batter - we don't eat meat so I make mine with Linda McCartney veggie sauages (which IMO are the best veggie sausages out there).

The two pesto recipes are also 'meat free' and great with spaghetti or pasta twists and garlic bread.

Toad in the Hole
8 pork sausages
1 tablespoon vegetable oil
225g (8 oz) plain flour
4 eggs
250ml (8 fl oz) milk
salt and pepper to taste

















































































































Hell ya will have to check it out ^_^
Preparation method
Prep: 10 mins | Cook: 30 mins

1. Preheat the oven to 200 degrees C /gas mark 6.

2. Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven.

3. Meanwhile, in a medium bowl, whisk together the flour, eggs and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.

4. Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the centre is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.

------------------------------------------------------------------
Green Pesto Recipe

INGREDIENTS
2 cups fresh basil (or spinach) leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

METHOD
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

----------------------------------------------------------------

Red Pesto Recipe

100g (4 oz) sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
6 cloves garlic, chopped
25g (1 oz) pine nuts
1/2 small red onion, chopped
4 tablespoons balsamic vinegar
1 tablespoon tomato purée
5 tablespoons passata
4 tablespoons red wine
100ml (4 fl oz) olive oil
50g (2 oz) grated Parmesan cheese
salt to taste

Prep: 20 mins
1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender. (Skip this step if your tomatoes are packed in oil.)

2. In a food processor or blender combine tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato purée, passata and red wine, and process until desired consistency is reached. Stir in olive oil and Parmesan cheese. Season with salt to taste.

are you willing to pay my wayyyyy

Some acoustic stuff that sounds cool to me is:
Foo FIghters - Skin and bones album
February Stars
Walking after you
Stranger Things Have Happened
Over and Out

Oasis
Wonderwall
Champagne Supernova

Fuel
Hemorrhage

Cats in the Craddle
Harry Chapin

Stone Temple Pilots
Atlanta









Creep

Toad the Wet Sprocket
Throw it all away
Crowing

Tonic
Mountain
Waiting for the light to change

Counting Crows
Mr Jones
Round Here

Beatles
As my guitar gently weeps

Black Crowes
Seeing Things



Hell ya all good tunes then there's
Jim Caroce'
Opperator
Bad bad leroy brown

James Talyor
Sweet baby james

Coldplay
Fix you
Yellow

The list keeps going god bless music <3

i prefer to just poke'em in the fart box