All posts tagged: chilli

Chicken Basghettilli Recipe

When I was a child, my mum used to make a chicken and tagliatelle dish called ‘Chicken Cacciatore’ – I always used to look forward to it! Looking at recipes for it online, it seems to vary quite a lot. So this is my own take on it, which I’m naming ‘Chicken Basghettilli‘ (basil, spaghetti and chilli…see what I did there…) Ingredients 2 free range chicken breasts 1 onion (chopped finely) 2 cloves of garlic (chopped finely) 1 red chilli (chopped finely) 4 mini portobello mushrooms (chopped into small pieces) 1 tin of chopped tomatoes 1 tbsp tomato purée Generous dash of red wine Handful of fresh basil leaves (chopped finely, plus a few for decoration) Spaghetti for two people (usually about a quarter of a standard sized pack of spaghetti) Salt and pepper to taste Olive oil for cooking Method Pre-heat the oven to 170C. Heat some good quality olive oil (I used PS Lambis Cypriot olive oil) in a pan on the hob (it needs to be a pan that can also go …

For The Love of Kale!

I’m going to be completely honest about something. I don’t really like vegetables. I eat them, of course, but it’s rare that I genuinely enjoy them. I find that they’re tastiest when they’re cooked in a special way (normally making them more unhealthy!), usually using various herbs or oil. I just find plain, steamed veg, incredibly dull. Tim can happily get through a bowl of plain vegetables as a snack, and I wish I could do the same. But strangely enough, one of the types of veg that I actually do really like, is anything cabbage related – standard cabbage, red cabbage, brussels sprouts (yes, I know, I’m the complete opposite to most people!) and kale. I love kale! I normally just cook kale plain in a pan with a little bit of water and salt and pepper, but one evening this week, I decided to add a few more things to it, and it was delicious!     Ingredients 1 standard bag of chopped kale 2 garlic cloves, crushed 2 red chillies, chopped A …

Cooking Korma at Home with Tastesmiths

As many of you may have seen, I attended a Tastesmiths event last week, where we were given a lesson in cooking with fresh ingredients, using the Tastesmiths kits. You can read my full write-up here. At the event, we were given the choice of trying out the Madras or Korma, and my cooking partner and I went for the Madras. I was allowed to take a kit with me to try at home, so I thought I’d give the Korma a go this time. Korma is one of  my favourite curries, simply because I love the flavour. But I’m always a bit embarrassed to order it when out at a restaurant with friends, as it feels a bit like the ‘wimp’ option. What I loved about the Tastesmiths kit, is that you could make any curry as spicy as you want – including Korma! It’s the solution I’ve been looking for all this time! On Sunday evening, Tim and I used the kit for dinner – it was really fun to cook together, as …

Tastesmiths Event: Cooking Fresh!

Last night I was invited to an event hosted at Food at 52 for a new company called Tastesmiths, run by a fab mother and daughter duo from Birmingham, Sally and Stef. The message behind Tastesmiths is simple: you should always try and cook with fresh ingredients! And in order to do this, they sell clever ‘kits’ of such fresh ingredients for a wide variety of recipes, giving you the exact quantities you’ll need. No more buying countless bottles of herbs and spices that end up sitting in the back of the cupboard, rarely being used. Sally commented that when researching some of their curry recipes, if they had bought all ingredients from scratch, the bill would have racked up to around £25+, without even taking the meat into consideration. This is something I’ve experienced myself – our herb and spice box is overflowing and we seem to have some form of ‘cinnamon amnesia’, as we have about 5 different bottles of the stuff in various forms. So these kits are such a brilliant idea!   …