Tag Archives: tea

Creamy Bacon and corgette pasta


This week I wanted to make something a little different to what I usually make with pasta. We all love pasta, the girls especially, and I was fed up of tuna or tomato pasta being all I knew how to make.

So I had a search and found the recipe above. I then tweaked it a bit to make it cheaper to our preference ( the original recipe was tagliatelle, Parmesan cheese, and creme fresh – I used spaghetti, cheddar and a garlic and herb soft cheese).

We all enjoyed this, and it made enough for tea tonight and plenty for lunch tomorrow too, which is always a bonus!

To make, this is what you need:

3 courgettes, coarsely grated
A tub of Pancetta or bacon lardons (I used pancetta)
Spaghetti (I just guesstimated enough for 4 of us!)
200grams Philly – with or without garlic and herbs.
A garlic clove.
A handful of grated cheddar / Parmesan
The rest isn’t on the original recipe, but I also added

One red onion and one diced yellow pepper for extra veg and flavour.

1. Fry the veggies, pancetta and courgette for around 10 minutes. I didn’t add any oil as the pancetta and courgettes release enough moisture.
2. Add the garlic.
3. At the same time, add spaghetti to boiling water to cook.
3. When the spaghetti is cooked, add it to the frying pan with the veggies etc in and mix together.
4. Add the soft cheese and a touch of water if necessary.
5 add half grated cheese and mix.
6. Serve and sprinkle a handful of cheese on top.
7. Done.

This was a really delicious tea, and we all really enjoyed it. I will be making it again as it’s quick and easy, and we all liked it a lot. Let me know if you try it 🙂




B is for baking…


Yesterday I had some mince to use, so i decide to make a savory mince pie. this is a recipe i have copied for my mum and its gorgeous, simple and lasts us for tea and the next days lunch. I’m sure it won’t be something everyone will enjoy, but we have mince quite often and so this just suits us to make with any leftover mince.

This pie is so easy to make and I think it tastes lovely. It’s home made – I made the pastry the night before and left it in the fridge overnight as I find the result works better. Then I blind bake the pastry and while its cooking make the filling, and for this I then let the pastry and base cool (as I had to go out!) and finished it later. I don’t know why but this was the best pie I’ve made, I think for this reason!

So, to make:

Pastry (I always use the recipe from the bi-ro book) but it’a also online here. You could buy shop bought shortcrust too if you just don’t have time or don’t want to make it. The basic recipe for pastry is:
8oz self raising flour.
A pinch of salt
2oz lard
2oz margarine (I use stork)
Enough water to bind.

1. All you do is mix all of the ingredients together – flour and salt, rub in the lard and margarine and add water to bind. Don’t make it too sticky though, if this happens add more flour. I do tend to wash my hands in cold water before handling the pastry, as I always heard that cold hands are better. Don’t know if its true but my pastry is always fine.
2. I put it in the fridge In cling film overnight as it seems to work better, but it will be okay to use straight away too.
3. When ready, flour a surface and roll out to whatever size you need. I use a silicone circular dish but I’ve made it on a rimmed plate before with no problems too. Grease the tray if needed, then add the pastry into the tray. Make sure you have extra left for the top though!
4. Place greaseproof paper over the pastry and add baking beans then cook at about 150 degrees for about 20 minutes. I used to ignore this stop but that does mean a soggy bottom!
5. While pastry is blind baking, make filling (see below)
6. Take out of oven and remove baking beads and greaseproof paper.

1. Fry mince with one red onion, a few mushrooms, sweet corn and peas (I use frozen)
2. When cooked, add flavour. For this pie I used the quick method and made up beef gravy granules with hot water, making it quite thick, then poured it into the mince mixture.
3. Let cool slightly then add to pastry base.

4. Finally, just roll out and add the top, brush with a bit of beaten egg, and cook for between 30-45 minutes.

Serve and enjoy 🙂



I’ve decided to join in meal planning Monday for the first time, after seeing it on another blog (mummy’s knee). I do this myself anyway in a scruffy notebook, so I thought it would be fun to join into this!

Monday: sweet and sour vegetables with stir fry noodles and garlic bread.

Tuesday: home-made fish fingers, home made potato wedges and mushy peas.

Wednesday: chilli con carne (leftover from last week, in the freezer) with brown rice.

Thursday: jacket potatoes with tuna (and whatever salad I have – not much)

Friday: we have family film night so I let Amelia choose! Usually either hot dogs or home made puff pastry pizza with home made pizza sauce and veggies to make it a bit healthier 🙂

Saturday: spaghetti and meatballs (with yesterday’s sauce if Amelia does choose pizza)

Sunday: home made chicken pie with vegetables and gravy.

So that’s the plan for the week. I have been trying to get some fish in at least once, and have at least two nights meat free (some weeks it’s more, but my boyfriend does moan about it!) it keeps the costs down though, and just isn’t necessary every single day.

If you want to join in, here is the link to join in at home with mrs m