Chicken Mushroom & Red Pepper Pasta Bake

 fussyeater.netI love how versatile pasta bakes can be. You can add any veg or meat you want with any sauce you want. The other advantage is that it can be made in advance and kept in the fridge/freezer until you are ready to bake it.

I almost always make a tomato-ey pasta bake topped with plenty of grated cheese. This time I decided to use the bottle of Sicilian pasta sauce I had in my cupboard. I really don’t know why I bother buying bottled sauce. It always looks nice and this one doesn’t have any nasty stuff in it either but… its just not the same as making it from scratch. And to be honest, it doesn’t take any longer. I’m not saying the sauce wasn’t nice. It was. but, it just didn’t hit the spot.

The recipe I decided to post is my own and does not include the use of a bottled sauce. Feel free to use a bottled sauce if you have it. I know some people are going to be surprised and are probably shocked that I’m endorsing bottled sauce. I’m not that much of a food snob lol. A good bottled sauce can make all the difference in a weekday dinner. Especially if you like tomato based sauces. Ideally, I would love to make every dish from scratch. The problem with certain tomato sauces however, is that it needs time for the flavours to develop. Something that is in short order, especially on a weekday. All I will say is, pick wisely.

Lemon & Dill Vinaigrette

A light zesty dressing to liven up your summer salads 🙂 Ingredients: 300ml Extra Virgin olive oil Juice and zest of 1 lemon White wine vinegar (only use enough vinegar to take the lemon juice to 100ml) 1 tsp Mustard Finely chopped dill Salt & pepper to taste Method: Put everything into a jug and…

Chorizo, Tomatoes & Garlic Linguine

 fussyeater.netIts Saturday and I was really looking forward to the farmer’s market in Strathaven (and a wee spot of tea & scone in Alexander Taylor’s), only we didn’t end up going. We had to go to the car dealership in Glasgow because someone did a hit-and-run job on our car! It wasn’t badly damaged…though I can’t say the same about my pocket. Seems even the smallest dent costs an absolute fortune to fix! *Sigh* As if I’m not poor enough already.

 Since we were in Glasgow, M suggested we go to the farmer’s market there. Its been quite a while since we were last there and was pleasantly surprised to see a few new stalls. I didn’t get too much, I know its going to sound crazy but I felt like I was cheating on my local market lol!

I did get some lovely Clyde Valley Tomatoes and some fresh linguine from Pasta With Love. When I saw the tomatoes and fresh pasta, I immediately knew what I wanted for dinner. All I needed now was chorizo 🙂 You don’t have to make this with chorizo. You could leave it out completely and just have garlic+herbs+tomatoes or use whatever sausage you fancy instead. This recipe is so incredibly easy, you’ll be surprised how fast you managed to make dinner.

Lemon & Herb Roast Chicken

IMG_20130323_095603 copyEvery good roast starts with good meat. In this case, its St Brides Free Range Chicken. Their farm is just outside Strathaven and they produce amazing quality poultry. They specialize in a slow growing breed and allow their birds to roam and forage as much as they like. All this attention and care results in an amazing tasting roast chicken, all thanks to the wonderful people at St Brides Poultry.

There are hundreds of different types of roast chicken recipes online. I would suggest a little pick n mix. Read a few recipes and pick out the elements you like. For example, I like sage, rosemary & thyme so those are the herbs I used. You could easily change that for parsley or tarragon. You don’t have to have lemon or chili, you could leave both out completely or have only lemon and chili. The choice really is yours. Whatever you feel like you want to add or take away, you can. Don’t be afraid to experiment a little!