Spicy Bacon Pasta

 

There is nothing better than a bowlful of pasta.

This is my new, absolute favourite pasta dinner. It is quick, tasty and uses a lot of kitchen staples which I always seem to have on hand. It is a perfect mid-week dinner that I probably make once a week. It's a take on amatriciana but it's got so many changes to that classic that I can't call it that in good faith.

The only slightly niche ingredient is nduja which, if you frequent hipster pizza establishments you'll probably have come across before. It's a very spicy Italian pork paste that has basically unlimited uses. It's fabulous mixed into a sauce like this where it confers a warmth. It's AMAZING in a grilled cheese sandwich where the spiciness really comes through. You can also just spread it on a cracker. No rules.

I get mine from the butcher but I have seen it in supermarkets too. Try it. Once I started using it, I couldn't imagine life without it. I basically have to have it in the fridge at all times.

Serves 2 generously, I usually add a little more pasta and make an extra portion for lunch the next day

Cheesy Stuffed Chillies

Ooh, I like all of these things. A bit of spice, a bit of cheese, some delicious smoky spices.

These are a great little side/snack. The original recipe called for jalapenos which I couldn’t find. So I got padron chillies which are a little smaller and just with a little spice kick. I think bigger chillies could be better because you can stuff more delicious couscous filling in them. You could even use sweet peppers if you have a spice-hater at home.

Versatile, easy, quick, yummy, veggie!

Greek Feta and Red Pepper Dip

In need of a little mid week treat?

You all know I have a complete love affair with Greek food. It is everything Irish food would be if we had a better climate, I think.

Dips from the shop never stand up to the ones you make yourself, and I always prefer to make my own. So when a dip is as easy to whip up as this one, you’ll never look back. Really, there’s no way to make this more complicated than throwing ingredients into a food processor.

Served with warm pita bread it’s a meal all of its own, but it is also delicious as a little side to a Greek feast.

And here's one I prepared earlier! Spanakopita, feta dip, and aoili.

Greek Feast! Individual Spanakopita, Aioli, Honey Sesame Baked Feta

Greek food is awesome. I have always found the Greeks to be like a Mediterranean version of the Irish. The Greeks and Irish are both family orientated, with a matriarchal society, and use food as love. But the Greeks are more tanned than us. And their cuisine is superior.

There is a seriously amazing Greek restaurant nearby which is a family affair - dad and mum cook, sons hold the floor. It's my favourite restaurant and if I'm not there, chances are I want to be there. 

And then last weekend, my Greek friend made some amazing Greek food for dinner which I completely PIGGED OUT at. Everything was delicious (how had I never had moussaka before?!) but I was completely enamoured with the individual spinach pies (spanakopita). I had to make them. I bothered him for a week for the recipe. And as soon as I had it in my grubby hands, I made them. Winner.

Then, as I was feeling pretty Greek, I baked the leftover feta (warmed sweet and nutty cheese? Hello!) and whipped up some aioli.

The aioli was pretty easy to make, and much better than my last, disastrous, effort at making mayonnaise. 

Tear and Share Cheesy Garlic Bread

Okay, I know that it's Easter, which basically means chocolate season. And I am all about the chocolate. I don't do much sweet Easter baking because I'm too focused on yumming chocolate eggs into my face.

But if you're anything like my family, Easter is a time for people to come together and eat. So I've found the perfect side for your Easter buffet. Everyone does an Easter buffet, right?

It is an acknowledged truth that everyone loves garlic bread.

It’s like the universal amazing starter/side – carbohydrate-loaded, highly flavoured, a wee bit greasy.. It ticks all the boxes.

I'm literally salivating right now

But, like all awesome things, it is also ridiculously decadent and should really be saved for special occasions. Oh, hello, Easter.

I could eat all of these right now/

This bread is really really simple to whip up. It takes a little time while you’re allowing the dough to rise, but that’s good if you’re also cooking lots of other things at the same time. This is why it is the perfect dish for a party, imagine throwing this down in the centre of a table – people would be so happy.

Serves.. well, it makes about 24 individual garlic bread balls. So that could serve 2-12, depending on how much the people at your table love garlic bread. I'm not judging.

Leek, Chorizo and Sweetcorn Frittata

I don’t mean to brag, but I sometimes go to the gym. And my sessions are late in the evening, so it can be around 8pm before I’m getting home. And by that stage I’m utterly  STARVING. So I need something quick and filling. I’m often looking out for recipes that take no time to prepare from scratch, because I’m not a fan of ready meals and I don’t really like reheating leftovers.

Enter the frittata. I have so far avoided them because I really hate omelettes and for some reason I assumed that frittatas were the same. But I was wrong – they’re so much better!

Imagine an eggy, cheesy, golden and crispy dinner, filled with your favourite meat and veggies, that’s ready in less than 20 minutes? Imagine no more! Here it is! I had mine with a slice of buttered sourdough, but it would also be good with some wheaten bread, or a crisp salad. It's also crazy versatile, next time I might add in a little tuna with the sweetcorn and some red onion, and I think ham, broccoli and peas could also be a total winner. Hello winter warmer!

Mexican Style Pytt i Panna

Happy Valentine's day, my lovelies. This is not a themed post, however I think any date would be extremely happy with this cheesy, spicey, meaty, beany triumph served up for dinner! Equally, for the single among you, it is delicious eaten from a bowl, smothered in sriracha, in PJs in front of the TV. Seriously. It's amazing both ways.

I found this delicious-looking recipe a few weeks ago and it reminded me so much of pytt i panna that I had to give it a whirl (with my own tweaks!). Full disclosure – I had planned to make this way  earlier in the year, but have you ever tried buying turkey mince in early January (aka diet season)? Can’t be done.  The shelves are empty.

So, I had to wait a good few weeks to actually find the damn ingredients for this bad boy. I didn’t really know what to expect with this meal, but I love one-pot meals. So once everyone's diets had lapsed I managed to get the mince in my possession and I made it immediately!

This is an interesting concoction, like a Mexican-spiced pytt i panna mixed with lasagne. I am a big fan – it’s comforting, spicy, and packed full of my favourite things (sweet potatoes not least!). I also like the versatility, just put in the veggies and beans you like – I made it once with pinto beans and once with sweetcorn, and I think next time I’m going to put BOTH in. Whoa, calm down, son.

Easy to serve up, I have gone with salad leaves for a quick side, and paired it with guacamole the second time. Also would be amazing with baked sweet potato or served on top of a tortilla wrap.

I’m getting really hungry just typing this up. That’s how good this meal is.

Chicken Quesadillas

Am on a bit of a quesadilla kick these days. I can’t think of a more perfect quick and delicious weekday meal. This is honestly the kind of food which just makes me happy.

So, this is a much lighter version of the chorizo and black bean ones I made before- the flavours are less intensely rich and it has a beautiful delicate spicing. I used leftover roast chicken (I usually have this hanging around because I LOVE to roast up a chicken) but feel free to slice some raw chicken and add it up to the pan after the veggies are cooked, frying until golden and cooked through.

I was also very pleased at how well this held together as well, the key I think is adding a small amount of cheese between each layer which will help “glue” everything together when melted.

Anyway. You need these in your life. Especially with some sweet potato fries (of course!). Stay tuned for the next version where I am thinking of putting some sweet potatoes inside the quesadilla! It is all go in my house!

Beef and Chorizo Enchiladas

Mexican food is kind of my spiritual savoury cuisine. I only started making and eating it for reals a little while ago, aside from the Ol Del Paso fajita kits of my childhood. I am in a bit of a chorizo phase at the minute, and the only Mexican food that my boyfriend really likes is enchiladas, any rational brain would therefore come up with what follow. 

An aside, I don't measure out cheese ever, hence just calling it a handful here or there. Just listen to your heart (if it sounds clogged and like its begging for mercy, maybe hold back on the cheese).

The sauce is thick and delicious, and the addition of a touch of orange peel really makes it tasty and zesty. My mostest favourite ingredient, however, is the Sriracha rooster sauce. This is so delicious and versatile, it’s spicy with a depth to the heat and goes well on EVERYTHING. Makes grown men cry. And should be easily located in your local Asian supermarket. It will change your life.

One thing: you need a bigger rectangular dish for this than the one I used. I'm on it, the scouting mission for cut price Le Creuset has begun!

Burgers and Smokey Baked Beans

Beans are hiding just out of shot. Burger is taking centre stage on this one.

I HATE baked beans from the can. Hate. They are my nemesis. So, halfway through this recipe, when I realised what I was sorta making, I got a little scared.

But it’s okay. These were delicious. They made a beautiful side to go with burgers, in the only potato-free meal I have ever made. The recipe for the burgers is partly stolen from my mum. 

But she won’t mind. 

The spring onions are so much milder than red or yellow onions while still giving great flavour, and the stock cube gives it a real earthiness. This dinner is a winner. (LAME)