Spring Fettucini, with love from Kenya

14 09 2010

Golly, really have been slacking with new posts lately. Not because I’ve been stuck in a cave somewhere living on bread and water with nothing yummy to report (could live on bread though, don’t get me wrong) but rather because I’ve been too busy living LIFE thank-you-very-much.

I’m posting this from Kenya where I’ve been for the last week without much internet access, but with lots of wildebeest. Lots and lots of wildebeest. It’s migration season  – ‘The Greatest Wildlife Show on Earth’ and I’ve just been in the Masai Mara, on a work trip. I do love my day job. Read the rest of this entry »

Tuesday’s Ten Minute Thai Noodles with Chicken

31 08 2010

Time has been a hungry monster lately. No idea where it’s gone. Instead of lamenting about this fact however, I shall skip straight to the good stuff… And how can I be so sure it’s ‘good’? Rob gave this his first ever 9.5 / 10

This was also on our menu at our Silwood and Le Creuset evening a couple of weeks ago, and please forgive me for not having shared it with you sooner! Read the rest of this entry »

French-Bistro Style Mussels in Creamy White Wine Sauce

31 05 2010

This is based on the traditional French way of cooking mussels, though I have added the coconut milk for a little bit of Eastern flair. Rob urges you to gratefully accept this recommendation. He gave this one an 8.5/10 Read the rest of this entry »

Mussels in Tomato, Chilli and Basil Sauce

31 05 2010

I ended up cooking mussels two ways the other night because, gripped by indecision, I could not choose between a Jamie-inspired Mediterranean version in a tomato-based sauce, or Nigella’s more rustic French recipe with white wine. They both equally deserved their moment in the spotlight, so I was left with little choice but to indulge their little nagging voices. In case you’re wondering, Rob took having two different meals for dinner perfectly in his stride. Read the rest of this entry »

Clock Watchers Chicken Lasagne

26 05 2010

Now you may have noticed by now that I am a bit of a pasta-junkie – and the list would most certainly be incomplete without this grand old duke of Italian dishes. Here is my recently-invented new favourite Chicken & Mushroom Lasagne – no white sauce required.
(It works just as well with beef or lamb mince. Recipe looks quite detailed but is super quick and easy – otherwise it wouldn’t be here). Read the rest of this entry »

Applause for Peanut Sesame Chicken

22 05 2010

There was very little conversation at our dinner table last night. We were both too busy getting acquainted with, and wallowing in, the glory of this, our NBF.

Dead Easy. Delicious. Done in 10. What more do you want?! Read the rest of this entry »

Why-he-married-me Bacon Pasta

13 05 2010

I know right, sad to think that Rob could be that shallow… sometimes though I really do think that this was right up there with any other good attributes I might have when he decided to pop the question. Well, whatever his reasoning, I can’t find fault with his passion for this dish, except that he requests it so often that I can’t believe we haven’t killed it yet. I have been making it for so long that I honestly can’t remember where I got it from in the first place, I just recall stirring away over our two plate stove at University and never being underwhelmed with the results…

Post Script 12 December 2011 – This recipe is now almost famous. I kid you not, read about it here.

Serves 4 | Preparation time 15 minutes | Cooking time 30-45 minutes

Half packet of pasta – again, really thin spaghetti is our household favourite
1 x 250g packet of bacon, chopped (or use kitchen scissors, nice trick)
2 tins chopped peeled tomatoes
1 medium onion, chopped
Half a punnet of courgettes, chopped any which way (optional)
2 cloves garlic, peeled and chopped
2 Tbsp chutney/sweet chilli sauce/ 1 Tbsp sugar
Half tsp dried chilli
Half tsp dried coriander
1 tsp ground black pepper
Half a cup of cream, or plain yoghurt for a healthier version

1. Cook the pasta until al dente, drain, drizzle with olive oil and set aside.

2. In a medium-sized good quality pot on med-high, heat about 4 Tbsp olive oil, and brown the onion, chilli and garlic.

3. Then add the bacon and brown that too.

4. Add the 2 tins of chopped tomatoes and the chutney/sweet chilli sauce/sugar.

5. Bring to the boil and then let it simmer for about 20 minutes before adding the courgettes and cream.

6. Simmer for a further 10 minutes and then serve over the pasta and garnish with some fresh chopped basil or parsley.

Variations: You could easily add mushrooms to this dish, or cook it with chicken instead of bacon. You could also serve with some crumbed feta sprinkled over the top.

And when I get this right, Rob gives it his 10/10. And when I don’t, believe me I know all about it.