Thursday, 27 August 2015


1 butternut squash, peeled, deseeded and chopped into cubes
3 onions, chopped
4 carrots, chopped
1 large sweet potato, peeled and chopped into cubes
3 medium rooster potatoes, peeled and chopped.
1 litre of vegetable stock


  1. In a stock pot, heat some butter and oil until melted. Add in the onion and sauté until soft.
  2. Add in the carrots, squash, sweet potato and potatoes. Sauté for a few minutes, stirring to coat in oil/butter. 
  3. Add the stock and bring to the boil. Reduce heat and simmer for 20 mins until all the veg are soft. 
  4. Blend with a food processor/stick blender until the desired consistency is reached. 

Pesto Chicken Pasta Bake

250 g chicken, cooked and chopped into bitesize pieces
2 onions, chopped
4 cloves garlic, chopped
1/2 jar of sun-dried tomatoes, chopped
2 tbsp goat's cheese
50 g mozzarella
2 tbsp basil pesto
1/2 pack of sour cream/cream cheese
enough pasta for 4 people


  1. Cook the pasta according to package directions. Preheat oven to 180 C.
  2. Meanwhile, heat some oil in a large saucepan. Sauté the onions and garlic until softened.
  3. Add the sun-dried tomatoes and chicken and cook until heated through. 
  4. Add in the pesto and the sour cream. Stir until mixed in and everything is fully coated. 
  5. Pour the cooked pasta into the pesto mixture and stir to coat. 
  6. Tip this mixture into a lightly greased baking dish. 
  7. Dot the goat's cheese on, and sprinkle with mozzarella.
  8. Bake in the oven for 15 mins until cheese is melted and browned.

Sunday, 9 August 2015

Chicken Tikka Pasta Bake

2 onions, chopped
1 courgette, chopped
1 red pepper, chopped
3 cloves garlic, grated
1 package fromais frais/sour cream/cream cheese/creme fraiche
50 g cheddar, grated
100 g mozzarella, grated
2 chicken breasts
pasta shells
2 tbsp tikka curry powder


  1. Preheat oven to 180. Grease a baking dish.
  2. Sprinkle 1 tbsp of tikka powder over the chicken and mix around to coat it. 
  3. Bake the chicken in the greased dish in the preheated oven for 30 mins until fully cooked through. Add a bit of water to the dish and cover with foil prior to cooking. 
  4. While the chicken is cooking, chop up all the veg. 
  5. Add some oil to a large saucepan. Add the veg and remaining tikka powder and sauté for 10 mins until soft. 
  6. Cook pasta according to directions.
  7. Add the cream cheese (or whatever you're using) to the vegetable mixture and stir until it's melted and fully coating the veg. You may need a little water to thin it down a bit.
  8. Add the cheddar cheese to the veg mix and stir in. Heat through til cheese melts.
  9. When the chicken is cooked, chop it up into bitesize pieces and add to veg mixture, stir in.
  10. Add the pasta to the mixture and allow mixture to fully heat up again.
  11. Pour the mixture into a greased baking dish, top with the mozzarella and bake in the oven for 15 mins until cheese is browned and bubbling.