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Tag Archives: Cook

Cheesy cauliflower pasta bake recipe

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This is a great quick and easy meal to prepare in the morning ready for popping in the oven 20 mins before needed. It’s got all that’s needed for a healthy meal for toddlers, children and adults and it’s delicioulsy tasty too!


1 x small cauliflower, chopped into florets, lightly boiled or steamed

Any kind of pasta (I used approx 180g pennoni rigate), pre-cooked and set aside

1/2 pack any type bacon

1 x cup grated cheese

1 x large teaspoon wholegrain mustard


basic white sauce (I would put weights though I never weigh the ingredients, milk, butter and flour are required though I’m sure a shop-bought white sauce would do the trick)


Chop up the bacon and fry in some butter until crispy. Add in the pre-cooked cauliflower and pasta and stir before adding to a dish:

To your basic white sauce add the seasoning, mustard and cheese (saving some cheese for the topping) and stir together. 20 mins before the meal is required, pour the sauce over the pasta, sprinkle with cheese and bake in the oven at approx 200C until piping hot through and cheese has turned golden on top.

Serve with fresh salad or greens.


Jamie Oliver’s ‘Kate and Will’s Wedding Pie Recipe’

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This is one of those recipes that you don’t want to do every day as it is time consuming, but oh my it is worth it!

The recipe is simple to follow and the ingredients inexpensive. I somehow managed to make more than stated in the recipe ( used slightly less meat and slightly more pearl barley and managed to make 3 pies, they are all smaller than in the recipe but will certainly serve my husband and I for at least three different dinners and can be frozen too.)

The suet pastry is soft and crumbly and the rich filling includes stout, beef, pearl barley, cheese and mustard. Ours is served with steamed baby carrots and green beans. Delicious!

Thanks Jamie for a fantastic recipe – can be found here if you fancy giving it a go.

Cajun bean potato bake recipe

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Using up what we already have at home has led me to be a bit more inventive in the kitchen and I came up with this meal the other day. It’s really delicious, full of goodness and super cheap too!


  • 1 x cup mixed beans (I’ve used pinto, mung and haricot in this recipe though any would do – or a pre-soaked can would do fine too)
  • 1 x tin chopped tomatoes
  • 1 x stock cube (or teaspoon of bouillon etc)
  • salt and pepper to season
  • 2 x teaspoons cajun spice
  • 2 x chopped garlic cloves
  • 1/2 cup chopped mushrooms
  • 1 x chopped onion
  • 4 x medium sized potatoes
  • splash milk
  • knob butter
  • olive oil
  • 1 x cup grated cheese


In a saucepan cooke the pre-peeled and chopped potatoes. When soft, mash with the butter, all of the cheese and milk and set aside. In a seperate saucepan cook the chopped onion until softened, add in the mushrooms and beans and cook until mushrooms are also soft. Then add in all of the other ingredients.

Pour the bean mixture into  your serving dish:

Top with the mashed potato mix and score with a fork to help crisp up:

Cook in the oven for 25 (ish mins) at 180C until golden on top. Serve with salad or mixed steamed vegetables.


Creamy tomato soup recipe

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Soup is a lovely Winter  warmer and such a quick lunch-time fix too. I’ve always got a stash in the freezer and ‘T’ loves it, this is my favourite soup recipe:


4 x large carrots, sliced

6 x large tomatos, sliced

2 x medium sized potato, chopped

1 x red onion, chopped

vegetable stock

a few leaves of basil, finely chopped


Glug of olive oil

1/2 cup cream


Cook the onions in the oil for a few minutes to release the flavour. Add the rest of the vegetables, seasoning and add enough stock to just cover them. Simmer for 30-45 minuites or until vegetables are soft. Add in the creamand basil and blend. This freezes really well and is best served with some hot bread or toast and a swirl of cream on top.

Tofu stir-fry with ginger and garlic

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Here’s a quick and easy mid-week meal which my little girl loves plus it’s healthy too and cheap to make as well!


1 x pack Tofu (pressed and cubed)

Wholemeal udon noodles (though any would do) – enough for 3

2 x cloves garlic, finely chopped

2 x clove sized pieces of fresh ginger, finely chopped

1 x teaspoon lemon juice

4 x teaspoon soya sauce

3 x eggs

1 x teaspoon coriander

1 x finely sliced onion

1 x chopped capsicum pepper

1 x cup of chopped mushrooms

Glug of sesame oil

Glug of honey


Add to a pan half of the sesame oil and wait until very hot. Add in some of the soya sauce and cook the tofu until crispy, once nearly done add in some honey and cook for around a minute. Take out of the pan and dry on some kitchen towel to absorb the oil.

Add to the same pan the rest of the oil and whisked egg and cook until scrambled. Add in the rest of the ingredients and cook for a few minutes, add in the tofu at the end once the rest is nearly cooked and serve!

Potato painting

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It’s getting rainy and darker outside so less trips to the park and more indoor activities are needed. After preparing dinner and a trip to the shops yesterday morning we came back to do some potato painting and tent-building.

The potato printing started off well…………

Got a bit messy……..

But was all good fun!

Now for a stroll in the woods – I think our waterproofs and wellies are going to be needed…………


Mixed bean lasagne recipe

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I’ve managed to almost halve our food bills by being really careful with the shopping and this meal was cheap yet tasty plus quick and easy to throw together. Great served with salad leaves and bread.


1 x cup/can beans – I used dried pinto and dried turtle beans which I soaked and cooked, though any will do.

1 x tin baked beans

1 x tin chopped tomatoes

1 x stock cube

lasagne sheets

1 x chopped onion

1 x chopped capsicum pepper

cup of chopped mushrooms

tomato puree

mixed herbs

grated cheese for topping

salt and pepper for seasoning.


Add to a pan the onion and cook until soft, add in the beans, mushrooms and peppers and cook for a few minutes

Add the rest of the ingredients apart from the cheese and lasagne sheets and cook on a low heat for around 20 minutes.

Grease a dish and add a layer of pastae before lasyering up as you would a normal lasagne, top with cheese and bake in the oven for 30 minutes. It’s extra- tasty if you add a cheese sauce to the topping as well, it also freezes well and is a good meal to prepare in the morning and pop in the oven at dinner time.