Jamie Oliver’s Sweet Tomato Pasta and Lemon Roasted Chicken

Lemon Roasted Chicken

* 1 lemon

* 1 clove garlic

* 1 pinch mixed dried herbs

* 35 ml Olive oil

* salt and ground black pepper

Preheat oven to 200 deg C . Prepare the marinade by blitzing the lemon zest and juice, garlic, herbs and oil in a blender. Add a small pinch of salt and pepper.  Pour the marinade over the chicken legs, rubbing it in. Cover and leave in the fridge for 2 hours. Transfer to shallow tray and spoon marinade over. Cook for 45 mins-1 hour. Serve with the tomato pasta. (I normally don’t blother blitzing anything, and just put the lemon juice and zest and everything else all over the chicken and cook in the oven as normal) BTW this smells delicious when it’s cooking!

Ooops, I forgot to mention you should use chicken legs for this recipe!

Sweet tomato pasta



* I onion

* 2 garlic cloves

* 100gm oil

* 1 teaspoon oregano

* 1/2 teaspoon chilli powder

* 800 g good quality tinned tomatoes ( I personally think tinned tomatoes should be good quality)


Fry the onion and garlic in olive oil, add oregano and chilli. Cook for 4 minutes then add tomatoes. Simmer for 15 minutes then add the balsamic vinegar and stir. Meanwhile cook the pasta for 8-10 mins (penne variety is nice with this). Drain, toss with the tomato sauce mixture, season and sprinkle with grated cheese or parmesan if you like it! Yum!
I make the pasta on it’s own sometimes just for lunch on a Saturday. It’s always all gone afterwards.



I can’t not blog this! It’s very easy to make and very nutritious and delicious!

1 large mug Kellogs All-Bran

1 large mug currants or mixed fruit

1 large mug milk

A generous half-mug caster or light brown sugar (I used the light brown)

1 large mug of Self-Raising flour


In a large bowl, add the All-Bran, Currants, Milk and Sugar. Leave to stand for 1 hour. (Be warned – it now does not look very nice!)

After an hour, preheat oven to 160 deg celcius and add the SR flour to the sloppy mixture. Stir well.

Grease and strip-line a standard sized loaf tin.

Bake in oven for an hour and a half or until a skewer inserted into the middle of the loaf comes out clean.

Taken from How to feed your whole family a healthy balanced diet

Bacon and Bean Pie

This is an old recipe I made at school and its very frugal and tasty too! A nice filling family meal. I like to serve it with Runner beans or another green vegetable.

Preheat oven to 180 deg celcius.

For the filling :-

1 pack of smoked bacon

1 onion chopped

1 tin baked beans

 1 oxo cube (or bovril)

2 teaspoons dried mixed herbs

really good big squirt of tomato ketchup (Oh what would we do without it!?)

1/2 mug of water

For the topping:-

6 good sized potatoes – peel, boil and mash these with a knob of butter

grated cheddar cheese


Fry chopped onion in a little oil and cut up bacon into small pieces and add also. Continue to fry for a few minutes.

Add beans, crumble in oxo cube, herbs, ketchup and water and stir.

Add lovely steaming mashed potato and sprinkle over grated cheese.

Put into oven until topping is golden.



P.S.  This has got to be the most wonderful family-oriented cook book I have found! I purchased it with the intention of saving more money on the grocery bill. There are many great recipes inside all of which seem very cheap and tasty. Now, I haven’t tried many of them as yet, however what I have tried has been very good indeed. I even made scones for the first time without them being a ‘flop’ using the ‘Cheese and Courgette’ scone recipe! I’ll let you into a little secret….the ONLINE VERSION!


I forgot just how good this was until Mum made it for ‘starters’ (!) on the Lord’s Day past. It really is delicious. Oh and on this occasion she threw in a leek as well!

2oz butter or margarine
1lb courgettes (zuchini) – peel these
1lb carrots (diced)
2 pints chicken stock (broth)
1 bay leaf
1 level tablespoon tomato puree (paste)
1 level tablespoon castor sugar (fine sugar)
salt and pepper


Melt butter; add veg. peeled and chopped small. Cover and cook gently for 15 minutes. Pour in the stock and add rest of ingredients. Continue to simmer for 30 mins or until veg. are very soft. Remove bay leaf and liquidize. Serve hot with a swirl of cream and a little parsley.


This is all very exciting! It’s SNACKALICIOUS SUPER DISHES


crowd-pleasing recipes carnival over at Pensieve, who has teamed up with

Rebecca Writes’ Recipe Round-up for January!

So here is my tuppence-worth; it’s a rather delicious main course which could be served alongside another dish with some rice and salad. (HT to Mrs. B from long ago!) Also, an easy-peasy yummy Lime Pie for pudding.

Mrs B’s Pork and Apricot Casserole

1 lb Pork Pieces (use a fillet)
2 tablespoons flour (seasoned)
1 can apricots and juice
2 tablespoons Worcester Sauce
2 tablespoons demerara sugar
2 tablespoons vinegar (the malt or dark variety)
2 teaspoons lemon juice
8 tablespoons water



Toss pork in flour and fry off in oil. Place in casserole dish or slow cooker (crock pot)
Add other ingredients, including the juice from the apricots but do not add apricots at this stage.
If using a casserole, bring to the boil and allow to simmer until meat is tender.
If using a slow cooker allow to cook for 2-3 hours until meat is tender.

15-20 mins before serving add apricots


Lime Pie (HT to D from church!)
(Please tell me you have gingernut biscuits in the USA!)

Preheat oven to 180 deg c.

9 oz gingernut biscuits
3 os margarine
Large tin of Condensed milk
5 limes
3/4 pint Double cream (heavy cream)

* Melt margarine. Add crushed biscuits. Add to loose-bottomed cheesecake tin.
*Bake for 2 mins at 180 deg.
*Grate rind of 5 limes and juice
*Beat together remaining ingredients including lime rind and juice until thick and creamy.
*Chill in fridge
*Decorate with grated chocolate.


I’m always on the lookout for easy-peasy all-in-one recipes that would feed an entire family….and I discovered one today.

It’s end of our grocery week and we are waiting on Tesco to deliver the next lot later (a weekly shop works best for me)…..and so there was very little in the cupboards and freezer….. so I took….

1 jar of Newmans own sticky bar-be-que marinade
a pack of chicken fillets (cut each one into about 3 pieces)
a large onion chopped roughly
2 large carrots chopped into large chunks (if you want to replicate this recipe totally, my carrots were most definitely past their best!)
2 sweet potatoes chopped into large chunks
about 6 medium potatoes (par-boil these first)

Preheat oven to about 190 deg celcius

*Chop potatoes fairly small and boil them up for approx 10 minutes
*Heat some oil in a large frying pan and add roughly chopped onion, chicken, sweet potato and carrot chunks and also the par-boiled potato.
*Throw in a jar of Newmans own Sticky bar-be-que marinade and add a little water to the jar to remove all the dregs of the sauce; shake the bottle, and throw the contents into the pan also.
* Add to a large casserole dish with no lid and cook in oven for at least 1 1/2 hours or until potatoes and carrots are soft.
Enjoy the gorgeous aroma which now fills your kitchen!!

(You may notice that when I cook I like throwing things! Pity I can’t throw a ball! Or throw things to T without both of us ending in fits!!)
I’m only sorry I didn’t take a photo…


Tuna or Bacon Pasta Bake

(HT to Netmums for this and check out their recipe section for more recipes on a shoestring)

Use tuna in oil if you have some. Pour in a bit of the oil from the tuna into a pan and fry some onion and garlic (if you have it). Pour away the rest of the oil. Add the tuna to the pan, and heat through and mix up for a minute.

If using bacon, try the smoked variety as this is tastier and cut up into small pieces.

Add a tin of chopped tomatoes and some mixed herbs or oregano, and a little pepper. Cook for 10 minutes. Add to cooked pasta twirls.

To make it into a ‘bake’ pile it all into an oven dish, and top with cheese.


To make it more interesting, you could add a tablespoon of half-fat creme fraiche to make it extra creamy/or add a tablespoon of brown sugar for a little sweetness or stir in sweetcorn for some vegetable content.


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