21 October 2013

Blue Cheese Pappardelle


  • 2 small or 1 large courgette
  • 5 chestnut mushrooms, finely sliced
  • 150ml of double cream
  • 1 large or 2 small onions, chopped
  • 2 tbsp of olive oil
  • 3-5 cloves of garlic (crushed, to taste)
  • 150g of blue cheese, crumbled
  • freshly ground black pepper
  • small pinch of salt
  • 3 chicken breasts, diced
  • Pappardelle or Tagliatelle pasta - enough for 3-4 portions

  1. In a large pan or wok, gloss the onion, add chicken and brown it. Add the mushrooms, salt and pepper and fry until the mushrooms soften up a bit.
  2. Wash the courgettes. Using a potato peeler, slice them into thin, long ribbons.
  3. Add the courgettes to the pan and toss everything together. Fry until the courgettes are soft.
  4. Cook the pasta according to instructions and drain it.
  5. In a milk-pan, slowly bring the cream to boil. Add in the cheese and mix constantly until all the cheese is dissolved.
  6. Add the pasta to the wok and pour the cheese sauce evenly over it. Mix everything together. Season to taste with more pepper if needed. Add the garlic, mix it in and serve.

14 October 2013

Thai Noodle Soup

This is my version of Nigella's recipe. Turned out really lovely. Exactly what I needed on a cold, windy day.

  • 2 litres of water and 4 chicken stock cubes
  • 400g of rice noodles
  • 400ml of coconut milk
  • 5-7cm piece of fresh root ginger (peeled and sliced thinly then cut into skinny strips)
  • 3 tbsp of thai fish sauce (nam pla)
  • 4 tbsp od dark soy sauce
  • 2 fresh chillies (red or green, chopped with seeds)
  • 2 tsp of turmeric
  • 3 tsp of soft brown sugar
  • juice of 1/2 lime
  • 2 chicken breasts, sliced thinly
  • 400 grams stir fry vegetables
  • a bunch of fresh corriander
  • salt to taste

  1. Put the chicken stock in a good-sized pan to heat up.
  2. Add the remaining ingredients, except the vegetables and coriander, to the pan and bring to a boil. Simmer for about 20 minutes.
  3. Add the vegetables and coriander and cook for a minute or two. Add the noodles and cook for another few minutes until the noodles are cooked and the vegetables are tender.
  4. Season to taste with salt.

7 October 2013

Cherry Crumble

Such an unbelievably simple recipe and yet the result is absolutely delicious :) And one of your 5-a-day! ;)


700g frozen cherries (I used 2 x 350g boxes of Asda's frozen Morello Cherries, but you can use any mixture of berries for this recipe - strawberries, raspberries and blueberries work quite well, too.)
1 tsp of almond or vanilla extract (or a bit of both)
3 tbsp of plain flour
about 100g of sugar or honey (or to taste)


300g of plain flour
175g of sugar
200g of unsalted butter (cubed and at room temperature)

  1. Place the cherries in a cake tin. Add enough sugar to lightly coat the cherries, the almond extract and the flour.
  2. Pre-heat the oven to 180 degrees. Place the cherries in the oven for about 3 minutes, or until they're completely defrosted and warm. Take them out of the oven and give them a stir and a taste. If you want them a bit sweeter, add more sugar (but keep in mind that the crumble will be very sweet!). If there is too much juice at the bottom, add another spoon of flour.
  3. For the crumble, place the flour, sugar and butter in a large bowl and rub together with your fingers until you get the texture of bread crumbs.
  4. Sprinkle the crumble on top of the cherries and return to the oven for another 40-45 minutes, or until the crumble is nice and golden.
  5. You could serve it with some cream or custard, but frankly I think it's so good it's best eaten on it's own.