Monday marked four months since I became Mrs Cameron. I can't believe a third of the year has passed so fast. It also meant it had been 30% of the year since I'd seen my bridesmaid Kristin who lives in Sydney. Saturday was her first visit to Brisbane since the wedding which also meant she hadn't met my other bridesmaid Sarah's beautiful twin baby girls (I will have a word to her today and see if she minds if I share a photo so you can meet them too).
In honor of the meeting I had the four of them and another girlfriend over for a ladies lunch. I'm a bit of a planner when it comes to entertaining. As soon as I make the decision and the guests have confirmed I like to work out the menu. Saturday's lunch seemed to come together magically in my head.
What I didn't realise, until Belle pointed it out to me, was my baby theme. I served baby passionfruit cheesecakes for dessert following on from baby sausage bake. I must have had babies on the brain!
Inspired by a dish I saw in my Saturday morning magazine reading a few weeks before, I winged it and came up with the Mediterranean sausage bake. I'll be honest and say I threw in the 'Mediterranean' to make it sound a bit fancy but the flavours are a little bit Greek-inspired.
It's so simple to make and perfect for entertaining because you can have it ready to go then just pop it in the oven when the guests arrive.
Start by laying out the chopped capsicum and onion wedges then place the chipolatas over the top in a single layer. Stick the lemon wedges in any gaps and then sprinkle the top with feta, oregano and a bit of salt and pepper. About 20 minutes in the oven at 180C fan-forced and lunch is served.
I let it rest for a couple of minutes and squeezed a little bit of the lemon over the top.
If you bake it in a pretty pot then you can serve it straight from the baking dish.
I served mine with a few token salad leaves and a super simple olive and rosemary focaccia (recipe coming up tomorrow). Enjoy!
What about you? Are you a crazy planner like me or do you just go shopping on the day and plan as you walk around the supermarket?
Recipe
Ingredients
- 24 beef chipolatas
- 2 red capsicum sliced
- 100 g 3.5oz low-fat feta, crumbled
- 1 small lemon cut into 8 wedges
- 1 tablespoon oregano leaves fresh or dried
- 1 red onion cut into wedges
Instructions
- Pre-heat the oven to 180C(356F) fan-forced.
- Spray a large baking dish with a little oil.
- Lay out the capsicum and onion wedges then place the chipolatas on top.
- Sprinkle with feta and oregano and tuck in the lemon wedges.
- Season with salt and pepper.
- Bake for 20 minutes or until the sausages are cooked through.
- Serve warm.
Hotly Spiced says
What a great recipe. I love the look of this and it is so mediterranean. Love the lemon and fetta and love how it's all made in one pot. I like to plan too. I'm having a dinner party tomorrow night and I've planned my menu already and have scheduled my day as well - so much to do so I'll need an early start. How lovely to catch up with your bridesmaids xx
Claire says
You have to love one-pot meals for entertaining. Oh me too Charlie! We're hosting Father's day lunch and I've got it all planned out. I hope it goes to schedule for you. x
Lorraine @ Not Quite Nigella says
Hehe Claire, I was going to ask what Maureen did, did you have anything else you wanted to tell us? Or you might just keep us guessing huh? :P
Claire says
Ooh yes maybe I'll keep you all guessing!
Maureen | Orgasmic Chef says
There's not something else baby you need to share with us?? 4 months anniversary already? Seems like yesterday we were gazing at those gorgeous wedding photos. :) I remembered the wedding because you said you didn't have a cake and John and I didn't have one either. I wanted something everyone could enjoy on the day.
Your little sausage bake looks delicious, Claire!
Claire says
Haha no Maureen nothing else baby-related :-) I think we might be two of the only people not to have a wedding cake!