Linguine with creamy pesto, caramelised red onion and spinach

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I often decided to make up a recipe when I have a particular ingredient that needs using up, and this recipe came out of one of those occasions. We had a little bit of goats cheese left and, after feeling uninspired following a quick internet search, I decided to get a few simple ingredients and go for it! You don’t need much of the goats cheese at all – if you don’t like really rich food then you could probably just leave it out. We used some salami Napoli here, which is optional too if you would prefer a meat version.

This recipe uses the creamy basil pesto recipe that I’ve already posted, so you’ll need to make a batch of that before cooking the rest of the ingredients. Continue reading…

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Butternut and sweet potato lasagne with sage, toasted pine nuts and nutmeg

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I love getting new cookery books, and the latest addition to my collection is Lorraine Pascale’s ‘Fast, Fresh and Easy Food’. I saw her TV show when we got back from honeymoon and really liked the recipes, and when I flicked through the book in the shop this recipe caught my eye. I couldn’t wait to start cooking (and blogging) again, and this seemed like a great recipe to start with! You could easily make this on a week night for a super tasty treat. I used half a squash and a sweet potato for this but it wasn’t quite enough, so next time I’ll use a whole squash and 2 sweet potatoes. Continue reading…

Falafel Wraps with Grilled Veg

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This is the final new recipe that we have tried out this week, and is another from Jamie Oliver’s 15 Minute Meals. I’m really impressed with this book – loads of lovely dishes that you can make during the week. As with some of the recipes from 30 Minute Meals it took me longer than the book suggested, but to be honest I’ll be making them again and will get much quicker so I’m not too bothered! Continue reading…

Low-fat Tomato Pasta Sauce

Before I met Tom, I couldn’t really cook. I could make something that vaguely resembled a stir-fry and I was also good at omelettes, but that was pretty much it. I didn’t have much confidence in the kitchen, and before moving away from home I also didn’t have a lot of time for cooking – I spent most of my time playing the violin! But now, thanks mainly to Tom, I’m much better at cooking. Tom learnt watching his Mum when he was younger, and this tomato pasta sauce recipe is one of their standard family recipes which he has now passed on to me. It’s a great basic tomato sauce which you can use in any pasta dish, and it also makes fabulous pizza topping. We usually make a huge stock pot of this and freeze it in small batches, and it tastes even better after it has been frozen. And to make it even better, it’s both low-fat and low-cost. Yippee! Continue reading…