I get lots of requests for slow cooker recipes so, with Autumn in full swing and winter on its way, I thought it was about time I got another on the go. I love a good ragu….rich, meaty and divine smelling, it makes the most wonderful dinner when added to a good pasta. Continue reading
A Taquito is something I had never tasted or even heard of before I went visited Mexico and since it has been a whole year since we jetted off, I thought it was time to come up with another recipe inspired by my time there.
A Taquito is simply a rolled up, stuffed tortilla. Usually fried, these lovely creations are rolled tighter and so are thinner than an enchilada, and the top is not covered in sauce in the same way an enchilada would be.
Back before my sister could cook she used to absolutely love the shop bought pots of mascarpone sauce. Whenever I see them in the shops now they remind me of her (not that she would buy one now being quite the cook herself!!). This week however, when I spotted a pot of Tesco’s light mascarpone in the shops, I thought I might try my own take on her old favourite.
One of my lovely friends got me a bottle of Chimichurri dressing for Christmas and, knowing how nice it was in a steak recipe I previously created, I decided to try and create something new. After asking my OH what meat he fancied, his response was ‘pork, or prawns, or both’ so I decided to give both a whirl. If you are making this at home, feel free to make one or the other. I’ve posted the points for both so you can decide which fits in best with your day – a bit of a pick and mix! If you have the points left you might even fancy both.
I don’t use leeks as often as I would like so this week when I picked some up, I decided to pop together a new recipe to try and get me cooking them more often. Leek paired with chicken and bacon is a classic combo often found in a chicken pie. The combination here with pasta is delicious. It is both lovely and silky and creamy whilst not being too naughty. The introduction of pesto really lifts the flavour too. If you fancy you could use the sauce below as a pie mixture. Simply let it cool and then pop into individual pie dishes, top with the pastry of your choice and then bake. I like it as a pasta though as its quick and oh so satisfying.