A Silky Courgette Pasta Sauce

image

It’s the time to be sneaky again. Vegetables will be disguised in many forms so that our little ones will eat and hopefully enjoy them through the flavour rather than texture. I feel it is the texture that many children fear when it comes to eating fruit and vegetables. I couldn’t do aubergine when I was younger as it felt rather slimy on my tongue! Now I can’t live without them! Thanks to my Mum’s perseverance in feeding them to me.

Pasta is always a winner and chunks of courgettes are not appealing to our children so blitz it, make it smooth and silky! They’ll be none the wiser!

image

INGREDIENTS

1 large courgette
1 tin plum tomatoes
3 garlic cloves
1 level tsp dried oregano
Dried chilli flakes to taste
Salt to taste
1 tbsp olive oil
100ml water

METHOD

Blend the courgette, tomatoes and garlic to a smooth paste with the water

Heat up the oil on a low heat in a medium saucepan with the oregano and chilli flakes.  Once the oil starts to sizzle slowly pour in the tomato blend.  Stir in the salt

image

Keeping on a low heat, allow to simmer gently for 20 minutes, stirring occasionally.  Whilst the sauce is cooking through put on your penne pasta to boil

image

Serve the sauce on a bed of pasta with a sprinkling of grated mature cheddar cheese

image

My First Zebra Cake!

image

Busy and hectic weekend!  But I think I’ve cooked and baked more.  Also because my 3 year old has the chicken pox and he wanted cake, cake and more cake!
I wanted to bake something special for him and I came across this recipe on YouTube.  I’ve been wanting to make a zebra cake for a while and this was the perfect opportunity! My little one was ecstatic and to see the smile on his face…Priceless!

image

Here is the link to the simple recipe plus it’s in video form so can be easily followed..

Zebra Cake Video by Aashpazi

image

image

image

Chilli Cheddar Cheese & Beans “In Toast”

image

One of the best things in life that I totally like to eat and feel comforted by, is a jacket potato with baked beans and cheese. It’s that gooeynesss of cheese that completely surrounds and coats the beans that I just can’t get enough of. So what better to start your day off with your most favourite food.

Instead of beans on toast, I made a “beans in toast” as a toasted sandwich plus cheddar cheese not forgetting the chilli aspect! I recently found these wonderful slices of chilli cheddar cheese slices at my local supermarket and absolutely have fallen in love with them. It gives the cheese extra bite which only the red chilli can do, as well as giving it such a Mexican influence to it too. Ummm I’m one happy chick!

image

Simple, fast, delicious and it’s the weekend! Let’s eat, drink and enjoy! Much love D x

INGREDIENTS

Slices of whole wheat bread
Chilli cheddar thin slices
1 tin baked beans
Butter
Smoked paprika

METHOD

Butter one slice of bread liberally. Place a slice of chilli cheddar cheese on top

image

image

Transfer to the grill/panini maker. Spoon on a couple of tablespoons of baked beans and sprinkle with a little smoked paprika

image

Close the grill lid, cook on a medium setting for about 5 to 7 minutes, checking how toasted you would like the bread

image

Once done, remove slowly, slice into half. I couldn’t resist a dollop of mayonnaise with it!

image