Poached egg, pea & bacon spaghetti

Inspired by a Sainsbury's recipe card, I whipped up the most delicious spaghetti.

So simple - smoked bacon, peas & spinach mixed with spaghetti just with a little olive oil and some cheddar

 The best part is the oozing yolk of the poached egg 

And the garlic with the smoked bacon, ooof.

Serves 2

- 200g spaghetti

- 4 rashers of smoked bacon, chopped (I used the Sainsbury's be good to yourself smoked medallions)

- 2 cloves of garlic, crushed

- 125g frozen peas

- olive oil

- generous handful of extra mature cheddar cheese, grated

- 100g fresh spinach leaves

- 2 eggs

- black pepper

1. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.

2. Meanwhile, fry the smoked bacon and garlic until cooked then keep warm.

3. When the spaghetti is 5 minutes from being cooked, add the peas to the same pan. When both the pasta and peas are cooked, drain and return to the pan.

4. Add the bacon and garlic to the pasta and peas, drizzle with some olive oil, and add the grated cheddar and the spinach. Over a low heat, stir until combined and heated through. Serve onto some pre-heated plates to keep warm.

5. Bring a pan of water to the boil and gently crack in both eggs - poach for two minutes then remove from the water with a slotted spoon and place on some kitchen paper to drain before carefully placing on top of the pasta. Finish with some black pepper, and voila!

Enjoy :)

Bolognese bake

 (I only took one photo when out of the oven - apologies!)

Super easy, delicious food that everyone will love. A twist on a good old spag bol - take an exciting, different pasta like conchiglioni (large pasta shells) and bake with mozzarella and fresh basil!

Serves 4

- 450g lean beef mince

- 2 cloves of garlic, crushed

- 2 red onions, chopped

- 200g mushrooms, sliced

- jar of good pasta sauce (I used Sacla with whole tomatoes in - see pic below)

- glug of balsamic vinegar

- seasoning

- 350g conchiglioni (or pasta of your choice)

- 1 ball of mozzarella, sliced

- handful of fresh basil

- handful of cheddar cheese, grated

1. For the bolognese part, brown the mince in a large pan then add the garlic and onions and cook for a few minutes before adding the mushrooms.

2. Meanwhile, cook the pasta in salted water according to packet instructions.

3. When the mince mixture is cooked through, add the sauce, balsamic vinegar and seasoning. Bring to the boil and then simmer for 5-10 minutes.

4. Pre-heat the oven to 200 degrees.

5. When the pasta is cooked, drain and mix with the bolognese mixture.

6. Pour everything into a baking dish and top with the slices of mozzarella and torn basil leaves. Don't forget to grate some cheddar on top too.

7. Bake in the oven for 20-25 minutes or until bubbling and golden brown on top.

Enjoy :)

Ham, cheese and chive bread

This is a Lorraine Pascale recipe (from her 'Home Cooking Made Easy' book) and it turned out amazing. It's a really quick loaf to make - it doesn't have yeast in it so doesn't need time to rise etc. so my expectations weren't too high - I thought it would be a bit dense and dry. But thankfully it was delicious, especially hot out the oven with butter mm mm. I made it to dip into baked Camembert (see previous post for recipe) and it was probably the best lunch I've ever had! I don't know what this bread would be like the next day - probably dry but I'm sure it would be fine toasted. I would recommend making it when you know the whole loaf will be eaten for lunch or brunch straight from the oven though, since that's when home-made bread is always best. It has a lovely crispy outside but is still soft in the middle. Don't be afraid to try baking bread because this really is super easy!

Makes 1 loaf
- 425g self raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 150g mature cheddar cheese, plus extra to sprinkle on top
- generous handful of fresh chives, finely chopped
- black pepper
- 1/2 tsp paprika
- 6 slices of ham, chopped
- 200 - 225ml water

1. Pre-heat the oven to 200 degrees.
2. Put all of the ingredients in a large mixing bowl except for the water and extra cheese. Mix well until combined.

3. Gradually stir in the water - add about 200ml water first. The dough needs to be soft but not sticky. Once the mixture is coming together, use your hands to gently knead it, adding more water if necessary.

4. Shape the dough into a ball and then flatten slightly. Slash the loaf three times vertically then sprinkle over the remaining cheese.

5. Place on a baking tray and bake in the oven for 35-45 minutes or until golden.
6. Serve warm with lots of butter or dip in baked Camembert!

Enjoy :)

Cheddar, bacon and golden syrup muffins

'A savoury muffin!? Life is full of enough disappointments...' - a quote from Miranda which I totally disagree with. I have had a few savoury muffins in my time (cheese, pesto etc.) and all have been delicious. These muffins are sort of American pancake style since it's sweet and savoury from the bacon and syrup, a combination which I think is amazing. They are soft and moist out the oven and are smoky from the bacon with that sweet tang from the syrup - to die for! They are perfect for a brunch. I would say, however, that they tend to dry out quickly and are not so good the next day, so I recommend eating them straight from the oven, or on that same day. I froze a few of these and defrosted them in the microwave so they were warm when I ate them - not quite as good as fresh but still delicious and a good way to preserve them if you've made too many to eat at one time! I got this recipe from my lovely sister who made these for me before.

Oh, and sorry that they look burnt in the picture - my oven at uni is very strong and although they look burnt, luckily they didn't taste it!

Makes 8

- 4 rashers smoked bacon, chopped

- 175g self-raising flour

- 1 tsp baking powder

- pinch of salt

- 50g mature cheddar cheese, grated

- 75ml sunflower oil

- 1 egg

- 4 tbsp golden syrup

- 150ml milk

1. Pre-heat the oven to 200 degrees and line a muffin tin with muffin cases.

2. Fry the bacon until crisp.

3. Sift the flour, baking powder and salt in a mixing bowl, then stir in the grated cheese and cooked bacon.

4. Pour the oil into a jug and mix in the egg, milk and half the golden syrup until just combined.

5. Spoon the mixture into the muffin cases and bake for 15 minutes until risen and golden brown. (A knife inserted in the middle of the muffin should come out clean)

6. Serve warm, with the remaining golden syrup drizzled on top.

Enjoy :)

Pasticcio

Sorry for this unappetising picture - camera quality isn't great and I always find pasta bakes impossible to present nicely - especially when I'm starving and want to eat it quickly! My dad has made this in the past and I loved it - it's a Greek dish since it has cinnamon and greek yogurt in it which gives it that warming but fresh flavour. It's really comforting as it's pasta and mince, and the tomatoes and yogurt/egg topping almost make an omelette like texture on top. I can't really describe this dish in a way that does it justice, it's a very different pasta dish but in a oh-my-god-why-haven't-I-tried-this-before way! It's a lot more simple than other pasta bakes like lasagne as there is no slaving over the pan trying to make the perfect bechamel sauce. Although this takes a long time simmering and baking in the oven, it is easier than most other dishes and is worth it - you won't be disappointed.

Serves 4

- 1 tbsp olive oil

- 1 onion, chopped

- 2 garlic cloves, crushed

- 450g lamb mince

- 2 tbsp tomato purée

- 2 tbsp plain flour

- 300ml chicken stock

- 1 tsp ground cinnamon

- 200g dried macaroni

- 2 beef tomatoes, sliced

- 300ml Greek yogurt

- 2 eggs, beaten

- handful of cheddar, grated

1. Preheat the oven to 190 degrees. Heat the oil in a large pan and soften the onion and garlic. Add the lamb mince, breaking it up with a wooden spoon and cook until browned all over.

2. Stir in the tomato purée and the flour, cooking for 1 minute, then add the chicken stock and the cinnamon. Bring to the boil, then reduce the heat and cover for around 25 minutes, stirring occasionally.

3. Meanwhile, cook the macaroni according to packet instructions in salted water. When cooked, drain, and add the pasta to the mince mixture.

4. Spoon into a large ovenproof dish.

5. Arrange the tomato slices on top

6. Mix the yogurt with the eggs then spoon over the top evenly, and sprinkle with cheese.

7. Bake in the pre-heated oven for around 45 minutes.

Enjoy :)

Lasagne

 This is the perfect comfort food now we're getting into the winter months. This is just a standard lasagne recipe, nothing special, just absolutely delicious pasta, mince, sauce and cheese! It takes a fair bit of time but it is definitely worth it and this made enough for two huge portions for my boyfriend and I, plus 3 extra meals for me to freeze for other dinners - yipee! I served this with some make-shift garlic bread - my mum bought me up some home made soda bread which is yummy on it's own, but we made some garlic butter (just melted butter and crushed fresh garlic, believe it or not) and spread it on top and baked in the oven, mm mm.

Serves 4-5
- 500g lean beef mince
- 2 red onions, chopped
- 2 garlic cloves, crushed
- 2 red peppers, chopped
- handful of mushrooms, sliced
- 1 tin of chopped tomatoes
- 1/4 a jar of tomato pasta sauce (or more chopped tomatoes)
- handful of cherry tomatoes
- dried mixed herbs (basil, oregano, parsley etc.)
- pack of dried lasagne sheets
- 25g butter
- 25g flour (plain or self raising)
- 500ml milk
- generous handful of cheddar cheese, grated

1. Brown the mince in a large pan, then add the onion and garlic, cooking until softened. Add the peppers and the mushrooms, and cook for another few minutes.
2. Pour in the chopped tomatoes and bring to the boil, then simmer. Pre-heat the oven to 180 degrees / gas mark
3. Spoon some tomato pasta sauce in the bottom of some baking dishes and place some lasagne sheets on top. Put a layer of the mince mixture on top then layer with some more lasagne sheets.
4. Meanwhile, to make the bechamel sauce, melt the butter in a pan and stir in the flour. Gradually add in the milk, stirring constantly until thickened. This can take up to 20 minutes - be patient and just keep stirring, it will be worth it!
5. On top of the pasta sheets place another layer of mince, followed by some bechamel sauce. Finish with a final layer of lasagne sheets, followed by bechamel sauce and lots of cheddar
6. Bake in the oven for around 45 minutes, or until piping hot, the pasta is soft and the top is golden brown.

Enjoy :)

Stuffed red peppers

I made these with the stuffed mushrooms - I love meals like this, I just think it's a really good way to eat the vegetable as opposed to just having them chopped up in something - it's much more interesting and you actually get the flavour of the pepper. I made a simple tomato and basil risotto to go inside and then just topped it off with lots of cheddar cheese!

Serves 2
- 1 large red pepper, cut in half
- olive oil
- 1/2 vegetable stock cube with 300ml water
- 125g rice
- cherry tomatoes, quartered
- basil leaves, torn
- cheddar cheese, grated

1. Pre-heat the oven to gas mark 4 / 180 degrees, and remove the seeds from the pepper.
2. Brush the pepper halves with olive oil and place on a baking tray.
3. Meanwhile, to make the risotto, prepare the stock and pour into a pan, bringing to the boil. Add the rice and cook over a moderate heat for 15-20 minutes, or until the water is absorbed and the rice is soft to taste. (You can always add more water)
4. Add the tomatoes and basil to the rice, and stir, heating for a few minutes.
5. Stuff the pepper halves with the risotto and grate lots of cheddar cheese on top.
6. Bake in the oven for 20-30 minutes, or until the pepper is softened and the cheese is melted.

Enjoy :)

Cheesy broccoli pasta bake

I made this the other night - it's nothing too special, I just really fancied some comfort food and a pasta bake is the ultimate comfort food for me. I made a simple cheese sauce and although I'm not a huge broccoli fan, I do love it in pasta bakes (what doesn't taste good when it's coated in cheese sauce anyway?) We also had some bacon in the fridge, and of course I always like to use onions and garlic with pasta so voila, this dish was born! And it is scrummy...

Serves 2-3

- 200g whole wheat penne

- olive oil

- 2 cloves garlic

- 1 small onion

- 3-4 rashers bacon, cut into chunks

- 150g broccoli florets

- 20g butter

- 20g plain flour

- 200ml milk

- 1 tsp wholegrain mustard

- 75g cheddar cheese, grated, plus extra for sprinkling

- pepper, to season

1. Pre-heat the oven to gas mark 5 / 200 degrees. Cook the pasta according to packet instructions, and add the broccoli florets around 5 minutes to the end of the pasta cooking time. Drain and set aside.

2. Meanwhile, soften the onion and garlic in the olive oil, then add the bacon until beginning to brown and crisp. Remove from the pan and set aside.

3. Using the same pan, to make the cheese sauce melt the butter and stir in the flour over a low heat until it forms a paste. Gradually add in the milk, stirring constantly until the sauce begins to thicken. (Be patient, it may take a while!) Once the sauce is coming together, add the mustard and the cheese; at this stage the sauce should be thick and smooth from the cheese. You can always add a little more milk if it is too thick 0 keep stirring!

4. Return the pasta and broccoli to the pan, add the bacon and onion and stir through the cheese sauce. Pour into an oven proof dish. Sprinkle with the remaining cheddar. I added some brie too because we had a bit leftover. Parmesan would work too and add breadcrumbs if you want a crunchy texture.

5.  Season with pepper and bake in the oven for 20-30 minutes, or until bubbling and golden brown and crisp on top.

Enjoy :)

Cheese, tomato and herb quiche

I absolutely love quiche but have never attempted to make one before because whenever I look at recipes they always seem to use so many eggs and so much cream! I also love making (and eating..) shortcrust pastry but was always afraid that turning it into a quiche would leave it with a soggy bottom. Well, today I proved my assumptions to be very wrong! I looked over a few recipes and decided to use all milk instead of cream, with a bit of light soft cheese, and only one egg. I used fresh tomatoes, lots of herbs and some cheddar and parmesan, and the flavours were amazing. The texture was absolutely perfect as well - no soggy bottom, but crisp pastry instead, hoorah! I made this for Father's day as we decided to have a buffet. This quiche is perfect party food for buffets, makes a great lunch, or even dinner - serve with a side salad and some new potatoes in parsley butter for a delicious, summer meal (suitable for vegetarians!) I can't wait to create more quiche recipes, maybe bacon and leek, and next time I make this tomato one, I want to try putting broccoli in it too (I've had one like this from Sainsbury's and it is scrummy). If you are to try out one recipe this summer, I think it should be this one! Pastry isn't as tricky as you might think to get right, just follow the steps below.

Makes 1 large quiche (4-8 people)

For the pastry:

- 175g plain flour

- pinch of salt

- 40g lard

- 40g margarine

- 1 tsp thyme, chopped (I used dried)

- 2-3 tbsp water

For the filling:

- small knob of butter

- 1 small onion, chopped

- 350g tomatoes, sliced

- pinch of salt and pepper

- handful of parsley, chopped (I used fresh)

- 1 tsp thyme (dried)

- 1 tsp basil (dried)

- 2 tbsp boiling water

- 250ml milk

- 1 egg

- 1 tbsp light soft cheese

- handful of parmesan, grated

- handful of cheddar, grated

1. Pre-heat the oven to gas mark 4 / 180 degrees. For the filling, gently fry the onion in the butter for a few minutes until softened. Add the tomatoes, herbs and salt and pepper and stir.

2. Add the boiling water and simmer for 5-10 minutes, or until the tomatoes are softened. Leave to cool.

3. Whilst this is cooling, start on the pastry. Sieve the flour and salt into a large mixing bowl and add the margarine and lard.

4. Rub the fat into the flour with your fingertips 'from a height' (oo jamie oliver style...) until it resembles breadcrumbs. You can add in the thyme at this stage or the previous stage.

5. Add the water and knead gently into a soft dough. On a floured work-surface, roll out the dough until large enough to fit into a flan dish or metal case. Push down into the case, pressing into the sides.

6. To finish the filling, whisk together the milk, egg, soft cheese, parmesan and chessar until combined. Stir into the tomato and onion mixture and gently pour into the pastry case until filled to the top. Grate some more cheddar on top. I found that I had too much filling for the case, maybe because my case was too small. I put the remaining filling into little ramekin dishes and baked in the oven with the quiche so that it could be eaten anyway and not wasted.

7. Bake in the oven for 30-45 minutes, or until the filling has set and is golden brown. 

Enjoy :)