Spaghetti with Bacon, Courgettes and Lemon

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Spaghetti with Bacon, Courgettes and Lemon

Vegetable Chickpea Rice

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Vegetable Chickpea Rice

Okay so I have been super slack and busy recently! However I am going to make changes to this blog. I’m no longer going to type out and post the recipe with my pictures just because I find it monotonous to do. However, if you are wanting the recipe for a certain dish, feel free to comment or message me and I will gladly send it to you!  

Midnight Masterpieces

It’s past midnight here and I have school tomorrow and I’ve been cooking at school all night and I have finished my friends cake. I am so stoked with it. I will show a picture in the morning when the lighting it good.

Halloween cake for my mates 18th!

So i making a birthday cake that’s all halloween themed for my friends 18th party this Friday. I’ll post pictures when it’s done and all that. AND I PROMISE I WILL UPLOAD ALL THE RECIPES I HAVE YET TO DO. I’ve been busy lately. Veeeeeery busy! Sorry!

I’m Lazy Sorry!

I’ve been held up with mock exams and internals all due and being overly stressed so I haven’t had any spare time. So I go on holiday next week, in which I will put up all the recipes I’ve got hidden away and waiting to be shared :)

Vegetable and Chickpea Rice (serves 4)


2 tsp vegetable or peanut oil
1 brown onion, halved, thinly sliced
1 tbsp curry paste
1 cup basmati rice
450g kumara, peeled, cu tinto 2 cm cubes
1 large vegetable stock cube
2 x 400g cans chickpeas, rinsed
1 red capsicum, thinly sliced
100g baby spinach leaves
1/2 cup flaked almonds, toasted

Heat oil in a large saucepan over moderate heat. Add onion; cook and stir for 2 minutes or until soft. Add paste; cook and stir for 20 seconds or until fragrant. Add rice; cook and stir for 1 minute or until well coated in onion mixture.

Stir in kumara, crumbled stock cube an 2 1/3 cups water. Bring to the boil. Reduce heat to low. Cover and cook for 10 minutes or until the rice is tender. Remove from the heat.

Add chickpeas, capsicum and spinach. Stir to combine then stand, covered for 5 minutes. Season. Stir with a fork to separate grains. Serve topped with flaked almonds.

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Vegetable and Chickpea Rice (serves 4)


2 tsp vegetable or peanut oil
1 brown onion, halved, thinly sliced
1 tbsp curry paste
1 cup basmati rice
450g kumara, peeled, cu tinto 2 cm cubes
1 large vegetable stock cube
2 x 400g cans chickpeas, rinsed
1 red capsicum, thinly sliced
100g baby spinach leaves
1/2 cup flaked almonds, toasted

Heat oil in a large saucepan over moderate heat. Add onion; cook and stir for 2 minutes or until soft. Add paste; cook and stir for 20 seconds or until fragrant. Add rice; cook and stir for 1 minute or until well coated in onion mixture.

Stir in kumara, crumbled stock cube an 2 1/3 cups water. Bring to the boil. Reduce heat to low. Cover and cook for 10 minutes or until the rice is tender. Remove from the heat.

Add chickpeas, capsicum and spinach. Stir to combine then stand, covered for 5 minutes. Season. Stir with a fork to separate grains. Serve topped with flaked almonds.

This was such a nice pasta dish, I had a massive bowl of it the next day! Lightly creamy with a hint of lemon that just really goes with the bacon. This is definitely worth a try!

Spaghetti with Bacon, Courgettes and Lemon (serves 4)


400g spaghetti
1 tbsp oil
6 rashers eye bacon, chopped
1 clove garlic, finely chopped
2 courgettes, sliced lengthwise and cut into thin slices
1/2 cup cream
1 tsp finely grated lemon zest
2 tbsp lemon juice
2 spring onions, sliced
1/4 cup parmesan
2 tbsp chopped parsley
extra parmesan to serve

Cook the spaghetti in a large pot of boiling salted water according to the instructions on the packet.

Heat olive oil in a frying pan over medium heat. Add bacon and cook for 3-4 minutes until it is brown. Add the garlic and courgettes and cook, stirring, for 2-3 minutes or until the courgettes are just tender.

Combine the cream, lemon zest and juice. Add the drained spaghetti to the pan with the cream mixture and spring onions. Stir gently to combine. Stir in the parmesan and parsley.

Divide the pasta into serving bowls and top with extra parmesan.

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This was such a nice pasta dish, I had a massive bowl of it the next day! Lightly creamy with a hint of lemon that just really goes with the bacon. This is definitely worth a try!

Spaghetti with Bacon, Courgettes and Lemon (serves 4)


400g spaghetti
1 tbsp oil
6 rashers eye bacon, chopped
1 clove garlic, finely chopped
2 courgettes, sliced lengthwise and cut into thin slices
1/2 cup cream
1 tsp finely grated lemon zest
2 tbsp lemon juice
2 spring onions, sliced
1/4 cup parmesan
2 tbsp chopped parsley
extra parmesan to serve

Cook the spaghetti in a large pot of boiling salted water according to the instructions on the packet.

Heat olive oil in a frying pan over medium heat. Add bacon and cook for 3-4 minutes until it is brown. Add the garlic and courgettes and cook, stirring, for 2-3 minutes or until the courgettes are just tender.

Combine the cream, lemon zest and juice. Add the drained spaghetti to the pan with the cream mixture and spring onions. Stir gently to combine. Stir in the parmesan and parsley.

Divide the pasta into serving bowls and top with extra parmesan.

Sesame Pork Patties with Noodles (serves 4)


500g pork mince
1 brown onion, coarsely grated
1/4 cup sesame seeds
1 tsp vegetable or peanut oil
100g packet dried vermicelli noodles
2 carrots, peeled, cut into matchsticks
1 zucchini, cut into matchsticks
1/2 cup mint leaves, finely shredded
1/2 cup sweet chilli sauce

Combine mince and onion in a bowl. Place sesame seeds on a plate. Shape pork mixture into 12 patties. Press each patty into sesame seeds to coat lightly.

Heat oil in a non-stick frying pan over moderate heat. Add patties and cook for 3 minutes each side until golden brown and heat. Remove from the heat.

Soak noodles in boiling water in a heat proof bowl for 1 minute. Stir to separate strands. Drain. Add carrot, zucchini, mint and half the sweet chilli sauce; toss to combine. Serve noodles topped with patties and drizzled with remaining sweet chilli sauce.

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Sesame Pork Patties with Noodles (serves 4)


500g pork mince
1 brown onion, coarsely grated
1/4 cup sesame seeds
1 tsp vegetable or peanut oil
100g packet dried vermicelli noodles
2 carrots, peeled, cut into matchsticks
1 zucchini, cut into matchsticks
1/2 cup mint leaves, finely shredded
1/2 cup sweet chilli sauce

Combine mince and onion in a bowl. Place sesame seeds on a plate. Shape pork mixture into 12 patties. Press each patty into sesame seeds to coat lightly.

Heat oil in a non-stick frying pan over moderate heat. Add patties and cook for 3 minutes each side until golden brown and heat. Remove from the heat.

Soak noodles in boiling water in a heat proof bowl for 1 minute. Stir to separate strands. Drain. Add carrot, zucchini, mint and half the sweet chilli sauce; toss to combine. Serve noodles topped with patties and drizzled with remaining sweet chilli sauce.

Sesame Honey Chicken and Rice (serves 4)

1/4 cup honey
2 tbsp oyster sauce
2 tbsp salt reduced soy sauce
2 tsp sesame oil
500g chicken thigh fillets, cut into 2cm pieces
3 tsp cornflour
1 1/2 tsp vegetable oil or peanut oil
200g green beans, cut in half diagonally
2 carrots, peeled and cut into matchsticks
4 green onions, cut into 4 cm lengths
2 tbsp sesame seeds, toasted
3 cups cooked long grain rice

Whisk honey, oyster sauce, soy sauce and sesame oil in a jug. Transfer half the sauce to a bowl. Add chicken and cornflour; toss to combine.

Heat wok or a large pan over high heat. Add 1 tbsp of the oil; swirl to coat surface. Stir-fry chicken, in batches, for 3 minutes or until browned and cooked. Transfer to a heat proof plate. Cover with foil to keep warm. Wipe wok clean.

Add remaining oil to wok. Stir-fry beans for 2 minutes. Add carrot, stir-fry for 1 minute more until vegetables are just soft. Return chicken to wok. Add onion, remaining sauce and sesame seeds; stir-fry for 2 minutes until heated and combined. Serve with rice.

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Sesame Honey Chicken and Rice (serves 4)

1/4 cup honey
2 tbsp oyster sauce
2 tbsp salt reduced soy sauce
2 tsp sesame oil
500g chicken thigh fillets, cut into 2cm pieces
3 tsp cornflour
1 1/2 tsp vegetable oil or peanut oil
200g green beans, cut in half diagonally
2 carrots, peeled and cut into matchsticks
4 green onions, cut into 4 cm lengths
2 tbsp sesame seeds, toasted
3 cups cooked long grain rice

Whisk honey, oyster sauce, soy sauce and sesame oil in a jug. Transfer half the sauce to a bowl. Add chicken and cornflour; toss to combine.

Heat wok or a large pan over high heat. Add 1 tbsp of the oil; swirl to coat surface. Stir-fry chicken, in batches, for 3 minutes or until browned and cooked. Transfer to a heat proof plate. Cover with foil to keep warm. Wipe wok clean.

Add remaining oil to wok. Stir-fry beans for 2 minutes. Add carrot, stir-fry for 1 minute more until vegetables are just soft. Return chicken to wok. Add onion, remaining sauce and sesame seeds; stir-fry for 2 minutes until heated and combined. Serve with rice.

This is a really yummy side dish for anything! It is easy and quick to make and reasonably healthy, minus the bacon. But that’s what makes it tasty.

Sauteed Peas and Beans with Bacon and Leeks (serves 4 as a side dish)


300g frozen broad beans
1tbsp oil
150g diced bacon
1 leek, washed and thinly sliced
1 clove garlic, crushed
2 cups frozen peas
salt and freshly ground black pepper to taste

Bring a medium pan of lightly salted water to the boil. Add frozen broad beans, bring back to the boil and blanch for 1 minute. Drain. Run the broad beans under cold water to cool then peel.

Heat the olive oil in a frypan over a medium heat. Add the diced bacon and cook for 2-3 minutes, or until the bacon is brown. Reduce heat to medium and add leek and garlic.

Cook for a further 4-5 minutes until the leek softens. Add the peas and broad beans and cook for 3-4 minutes until heated through. Season to taste with salt and pepper.

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This is a really yummy side dish for anything! It is easy and quick to make and reasonably healthy, minus the bacon. But that’s what makes it tasty.

Sauteed Peas and Beans with Bacon and Leeks (serves 4 as a side dish)


300g frozen broad beans
1tbsp oil
150g diced bacon
1 leek, washed and thinly sliced
1 clove garlic, crushed
2 cups frozen peas
salt and freshly ground black pepper to taste

Bring a medium pan of lightly salted water to the boil. Add frozen broad beans, bring back to the boil and blanch for 1 minute. Drain. Run the broad beans under cold water to cool then peel.

Heat the olive oil in a frypan over a medium heat. Add the diced bacon and cook for 2-3 minutes, or until the bacon is brown. Reduce heat to medium and add leek and garlic.

Cook for a further 4-5 minutes until the leek softens. Add the peas and broad beans and cook for 3-4 minutes until heated through. Season to taste with salt and pepper.

Meatball, Risoni & Fetta Bake (serves 4)


600g beef mince
1/2 cup soft fresh breadcrumbs
1 egg, lightly whisked
2 green onions, finely chopped
1 tbsp finely chopped oregano leaves, plus extra to garnish
1 clove garlic, crushed
1 tbsp vegtable oil
1 large beef stock cube
2 x 400g can cherry tomatoes
1 1/2 cups risoni
80g baby spinach leaves
100g fetta, crumbled

Preheat oven to 180 degrees C fan forced. Combine mince, egg, breadcrumbs, onion, oregano and garlic in a bowl. Season. Roll mixture into 24 meatballs. Heat oil in a heave based flameproof roasting pan over moderately high heat. Add meatballs; cook and turn for 4 minutes or until browned. transfer pan to the oven; bake for 10 minutes. Remove from the oven. 

Combine crumbled stock cube and 2 cups of boiling water in a heatproof jug. Pour into pan. Stir in tomatoes and risoni. Cover with foil; bake, stirring occasionally, for 30 minutes or until risoni is tender. Remove from the oven.

Stir in spinach. Stand; covered, for 5 minutes or until spinach wilts. Serve topped with fetta and extra oregano leaves.

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Meatball, Risoni & Fetta Bake (serves 4)


600g beef mince
1/2 cup soft fresh breadcrumbs
1 egg, lightly whisked
2 green onions, finely chopped
1 tbsp finely chopped oregano leaves, plus extra to garnish
1 clove garlic, crushed
1 tbsp vegtable oil
1 large beef stock cube
2 x 400g can cherry tomatoes
1 1/2 cups risoni
80g baby spinach leaves
100g fetta, crumbled

Preheat oven to 180 degrees C fan forced. Combine mince, egg, breadcrumbs, onion, oregano and garlic in a bowl. Season. Roll mixture into 24 meatballs. Heat oil in a heave based flameproof roasting pan over moderately high heat. Add meatballs; cook and turn for 4 minutes or until browned. transfer pan to the oven; bake for 10 minutes. Remove from the oven. 

Combine crumbled stock cube and 2 cups of boiling water in a heatproof jug. Pour into pan. Stir in tomatoes and risoni. Cover with foil; bake, stirring occasionally, for 30 minutes or until risoni is tender. Remove from the oven.

Stir in spinach. Stand; covered, for 5 minutes or until spinach wilts. Serve topped with fetta and extra oregano leaves.

Lamb Pie with Broccoli Mash (serves 4)


2 large red skinned potatoes, peeled and chopped
500g broccoli, cut into florets
1 cup frozen peas
20g butter
1/2 cup light thickened cream
450g lab sausages, casings removed and discarded, chopped
1 brown onion, finely chopped
400g can diced tomatoes

Preheat 180 degrees C fan forced. Place potato in a large saucepan; cover with cold water. Bring to the boil. Boil for 10 minutes or until tender, adding broccoli and peas for the last 2 minutes. Drain; return to pan. Place over low heat. Add butter and cream; mash until smooth. Season.

Meanwhile, heat frying pan over high heat. Add sausage mince, cook, stirring to break up lumps for 5 minutes or until brown. Add onion, cook and stir for 2 minutes until soft. Add tomatoes; cook and stir for 5 minutes or until sauce thickens.

Spoon sausage mixture into 4 x 1 1/2 cup oven-proof dishes (or a large pie dish). Place on a baking tray. Spoon mash over sausage mixture. Bake for 5 minutes or until heated. Serve.

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Lamb Pie with Broccoli Mash (serves 4)


2 large red skinned potatoes, peeled and chopped
500g broccoli, cut into florets
1 cup frozen peas
20g butter
1/2 cup light thickened cream
450g lab sausages, casings removed and discarded, chopped
1 brown onion, finely chopped
400g can diced tomatoes

Preheat 180 degrees C fan forced. Place potato in a large saucepan; cover with cold water. Bring to the boil. Boil for 10 minutes or until tender, adding broccoli and peas for the last 2 minutes. Drain; return to pan. Place over low heat. Add butter and cream; mash until smooth. Season.

Meanwhile, heat frying pan over high heat. Add sausage mince, cook, stirring to break up lumps for 5 minutes or until brown. Add onion, cook and stir for 2 minutes until soft. Add tomatoes; cook and stir for 5 minutes or until sauce thickens.

Spoon sausage mixture into 4 x 1 1/2 cup oven-proof dishes (or a large pie dish). Place on a baking tray. Spoon mash over sausage mixture. Bake for 5 minutes or until heated. Serve.

I served these mushrooms as a side to chicken schnitzel with lemon chive sauce and they were quite small and I was craving chicken at the time.

Fetta and Bean Stuffed Mushrooms (serves 4)


8 flat mushrooms, peeled, stalks removed
400g can four bean mix, rinsed
280g jar char-grilled antipasto-style vegetables, drained, chopped
3 green onions, thinly sliced
1/4 cup chopped flat leaf parsley
2 tsp finely grated lemon zest
100g reduced fat fetta, crumbled
2/3 cup reduced fat colby cheese

Preheat oven to 200 degrees C fan forced. Place mushrooms, cup-side up on a baking tray.

Combine beans, vegetables, onion, parsley, zest, fetta and half the cheese in a large bowl. Divide the bean mixture equally among mushrooms. Top with remaining cheese. Bake for 20 minutes or until mushrooms are tender and cheese melts.

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I served these mushrooms as a side to chicken schnitzel with lemon chive sauce and they were quite small and I was craving chicken at the time.

Fetta and Bean Stuffed Mushrooms (serves 4)


8 flat mushrooms, peeled, stalks removed
400g can four bean mix, rinsed
280g jar char-grilled antipasto-style vegetables, drained, chopped
3 green onions, thinly sliced
1/4 cup chopped flat leaf parsley
2 tsp finely grated lemon zest
100g reduced fat fetta, crumbled
2/3 cup reduced fat colby cheese

Preheat oven to 200 degrees C fan forced. Place mushrooms, cup-side up on a baking tray.

Combine beans, vegetables, onion, parsley, zest, fetta and half the cheese in a large bowl. Divide the bean mixture equally among mushrooms. Top with remaining cheese. Bake for 20 minutes or until mushrooms are tender and cheese melts.

Chicken, Smoky Bacon and Tomato Pies (makes 6 pies or 1 large family pie)


2 tbsp oil
150 manuka-smoked honey bacon or similar cut into thin strips
1/2 leek, finely sliced
1 tsp each: crushed garlic, smoked paprika, finely chopped fresh rosemary
750g boneless chicken thighs, diced
400g can diced tomatoes
1/2 C tomato paste
1 C each: chicken stock, cannellini beans or chickpeas, rinsed and drained
2 tsp cornflour plus 2 tbsp water
sea salt and freshly ground black pepper to taste
oil for spraying
3-4 sheets puff pastry
1 egg yolk or 1/4 C milk combined to make eggwash

Heat oil in a large, heavy-based pan and saute the bacon strips, leeks, garlic, paprika and rosemary for 3-4 minutes over a medium heat until fragrant.

Add diced chicken and cook for 4-5 minutes until it is coloured. Add the canned tomatoes, tomato paste, chicken stock and beans or chickpeas and simmer gently for 20-25 minutes until the chicken is cooked. 

Add the combined cornflour and water and simmer, stirring, for 2 minutes until the sauce has thickened. Season well and set aside to cool.

Preheat oven to 190 degrees C. Spray or brudh 6 shallow pie dishes, serving dishes or a large pie dish lightly with oil. Spoon the chicken filling into each dish.

Cut 6 x 12.5 cm rounds fro the pastry sheets or rounds big enough to fit over each pie dish with a slight overhang.

Using the back of a knife, score the circles of pastry into a windmill or fan pattern, not quite cutting through the pastry but making definite marks. Cut 6 thin strips of pastry about 1cm wide and press them gently around the top of each serving dish to make a platform for the pastry lid.

Brush the pastry lids with eggwash and lay a scored pastry lid on each pastry platform. Crimp the edges of the lids and platforms together with the back of a knife and brush generously with the eggwash.

Pierce 2 holes in each lid to allow steam to escape, place the pies on a heavy baking tray and bake them in a preheated oven for 15-20 minutes until they are puffed and golden. Serve the pies with winter vegetables.

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Chicken, Smoky Bacon and Tomato Pies (makes 6 pies or 1 large family pie)


2 tbsp oil
150 manuka-smoked honey bacon or similar cut into thin strips
1/2 leek, finely sliced
1 tsp each: crushed garlic, smoked paprika, finely chopped fresh rosemary
750g boneless chicken thighs, diced
400g can diced tomatoes
1/2 C tomato paste
1 C each: chicken stock, cannellini beans or chickpeas, rinsed and drained
2 tsp cornflour plus 2 tbsp water
sea salt and freshly ground black pepper to taste
oil for spraying
3-4 sheets puff pastry
1 egg yolk or 1/4 C milk combined to make eggwash

Heat oil in a large, heavy-based pan and saute the bacon strips, leeks, garlic, paprika and rosemary for 3-4 minutes over a medium heat until fragrant.

Add diced chicken and cook for 4-5 minutes until it is coloured. Add the canned tomatoes, tomato paste, chicken stock and beans or chickpeas and simmer gently for 20-25 minutes until the chicken is cooked. 

Add the combined cornflour and water and simmer, stirring, for 2 minutes until the sauce has thickened. Season well and set aside to cool.

Preheat oven to 190 degrees C. Spray or brudh 6 shallow pie dishes, serving dishes or a large pie dish lightly with oil. Spoon the chicken filling into each dish.

Cut 6 x 12.5 cm rounds fro the pastry sheets or rounds big enough to fit over each pie dish with a slight overhang.

Using the back of a knife, score the circles of pastry into a windmill or fan pattern, not quite cutting through the pastry but making definite marks. Cut 6 thin strips of pastry about 1cm wide and press them gently around the top of each serving dish to make a platform for the pastry lid.

Brush the pastry lids with eggwash and lay a scored pastry lid on each pastry platform. Crimp the edges of the lids and platforms together with the back of a knife and brush generously with the eggwash.

Pierce 2 holes in each lid to allow steam to escape, place the pies on a heavy baking tray and bake them in a preheated oven for 15-20 minutes until they are puffed and golden. Serve the pies with winter vegetables.