All posts filed under: Dinners

Roasted Butternut Squash Pasta Sauce

Carbs are the thing of the moment. It’s cold, it’s raining, and as a nation we’re hungry for the heavy stuff. I’ve seen butternut squash pasta sauce recipes knocking about, but wanted to try the long game version by roasting the squash to see if it made a difference to the flavour. It absolutely does, it tastes just a little bit more luxurious and is (in my opinion) way worth the effort, and it makes the house smell good. I cooked this for my Grandparents, Mum and boyfriend over the weekend and it comfortably served all 5 of us, but I’d probably say this serves 4 more generously – depending on the size of your squash. 1 butternut squash, peeled and diced 2 garlic cloves 100g wensleydale  1 tbsp olive oil Pre-heat your oven to Gas Mark 7 (conversions here) and lay out your squash in a roasting dish. Peel the garlic cloves and throw them in the dish, then drizzle over the olive oil and shake the dish to ensure everything’s nicely coated. Roast …

Brie and Mango Quesadillas

I didn’t know up until a couple of weeks back that brie and mango is a common combo in the tapas world. It goes without saying that I had to try it myself, and I was more than pleasantly surprised with the results. These babies are a more than substantial lunch and will go down well with pretty much everyone.  I strongly recommend serving them with sweet chilli sauce. Serves 4 4 tortillas 300g diced mango, chopped into 0.5cm cubes 160g brie, sliced into chunks 4 spring onions 4 tsps chilli oil sweet chilli dipping sauce, optional Heat 1 tsp oil in a non-stick frying pan (medium heat) and place the tortilla down on the oil. Put a quarter of the brie on one half of the tortilla to let it melt, and top with a quarter of the mango. – see image below if you’re unsure on this. Snip one of the spring onions on top (getting really fine slithers with a pair of scissors). When the cheese is melted and the tortilla has …

Chilli Chicken Soup

It’s cold season, people are coughing and sniffling in office blocks nationwide. It’s gross. Over the last couple of weeks I’ve been victim to the pathetic symptoms of the common cold and attempting to self cure with ginger tea and hot honey and lemon; which by the way are both awesome things to be drinking when you’re all bunged up. Despite many attempts by The Chilli Geeks, I will not be coerced into drinking shots of chilli – but I knew I had to get the hot stuff down me somehow because its a world renowned cold-curer.  Another classic home comfort for those burdened with the lurgy is chicken soup, so what better way to give my immune system a boost than turn chicken soup into a bowl of fire? Try this at home if you’re not afraid to let your mouth burn a little – or reduce the chilli content, it’s totally your call. PS – This recipe is Slow Carb Diet friendly. Serves 2 100g leftover roast chicken 80g shelled edamame beans 4 …