Stilton, Brocolli & Smoked Bacon Pasta

October 27th, 2014


I do like a quick and easy pasta dish for a mid-week dinner, especially when it’s as comforting and tasty as this one. The other great thing about pasta dishes is that they are generally very adaptable so if you haven’t gone food shopping yet you’re bound to find something in the back of your fridge or cupboard that you can add to or substitute ingredients. In this recipe, for instance, you could use as little or as much bacon as you like or omit it altogether, and I’m certain that a little leftover chicken thrown in would be fabulous. Just make sure to thoroughly reheat the chicken in the pan until piping hot all the way through.

Stilton, Brocolli & Smoked Bacon Pasta

Serves 2
160g pasta such as fusilli
4-6 rashes of smoked bacon
80g Blue Stilton
2tbls cream cheese
Approx. 200g broccoli

Bring a pan of salted water to the boil and then add the pasta and simmer until al dente.

Roughly chop the broccoli and steam or simmer (I put it in the same pan as the pasta about 4 minutes before it was due to be drained.

While the pasta is cooking cut the rind and excess fat off the bacon and cut it into slices. Sautée it in a pan with a dash of olive oil over a medium heat until cooked.

Add the Stilton and cream cheese to the bacon and stir until the cheese melts. Add 2-4 tablespoons of the pasta cooking water to losing the mixture and form a sauce consistency. Add the drained pasta and broccoli to the pan and mix well to coat it in the sauce. Season to taste and serve immediately.

Lemon Curd and Chocolate Twists

October 17th, 2014


I figured a return to food blogging wasn’t really legitimate until I post about, well, food. So here we have a quick, easy and totally scrummy recipe for a little something sweet to have with your mid-morning coffee.

Lemon Curd and Chocolate Twists

Makes 8

375g puff pastry, ready rolled

Lemon Curd

Chocolate spread

Preheat the oven to 200c/180c fan

Lay the pastry with the longer sides facing you cut it down the middle using a sharp knife so that you have two equal pieces of pastry. Spread the chocolate spread over the bottom half of one piece of pastry then bring the top half down over the bottom so that it’s folded in half lengthways with the chocolate spread sandwiched in between. Repeat on the other piece of pastry with the lemon curd.

Twists 1

Using the knife, cut each piece of pastry into four strips. Very gently twist each strip, taking care not to squeeze the filling out, and then place them on a baking tray lined with parchment paper. Bake them for 10-15 minutes, until golden.