Three easy pasta recipes with Barilla

Three Easy Pasta Recipes with Barilla

If you’re looking for simple pasta dishes, perfect for speedy after school dinners then why not try one of these three easy pasta recipes?

Three easy pasta recipes with Barilla

We all have those days when we haven’t thought about what’s for dinner until dinner time. What do you do?  Well, apart from making a sandwich, many of us turn to pasta.   I certainly do this, especially with my youngest child who loves pasta.

So, when Barilla challenged me to come up with three easy pasta recipes using their pastas and sauces, I was delighted to see what I could come up with.   And maybe, if I was really lucky, would I be able to make something to tempt my older non-pasta loving child too?

Barilla  makes Italy’s number one pasta in a wide range of traditional and wholewheat shapes.   As I tried out the pastas I realised how ignorant I’ve been about pasta until now.  I usually buy penne but I’d never thought about how some penne is smooth on the outside and some has little ridges to catch more of the sauce.  Now I know which one I’ll be buying in the future!

Three easy pasta recipes with Barilla pasta and sauce

I was really impressed by the sauces too.    They are made from traditional recipes and contain 100% Italian tomatoes with no added preservatives.  They tasted very natural and definitely helped when making these three easy pasta recipes.  Not only are these pasta recipes easy, they are absolutely delicious too!

Lamb, Mint and Feta Meatballs with Olive Pasta Sauce

My children both love olives and my first recipe was inspired by Greek flavours and so I decided to use the olive sauce which is a tomato based sauce but with green and black olives in it as well as capers.  I hoped the stronger flavours in the olive sauce would go well with the lamb and feta meatballs and they did.  The meatballs were delicious and so quick to make.   You might think meatballs take time but you can roll them into balls really quickly and then they cook in the same time it takes for the pasta to cook.  These meatballs are so delicious I promise you’ll think they’re worth it.

Three easy pasta recipes with Barilla - lamb and feta meatball spaghetti

Ingredients – Serves 4

  • 400g lamb mince
  • 75g feta cheese, crumbled or cubed
  • 1 tbsp chopped fresh mint
  • 1 egg
  • 300g Barilla spaghetti
  • 1 jar Barilla Olive pasta sauce

How to Make Lamb, Mint and Feta Meatballs with Olive Pasta Sauce

  1. Heat  a large frying pan with a little oil.  Put the lamb, feta, mint and egg into a bowl and mix together with your hands.   Form into meatballs and put them into the frying pan.  Turn them over when they are crisp underneath.
  2. At the same time, cook the pasta according to the pack instructions.
  3. When the pasta is ready, drain and stir in the pasta sauce.   Heat through.
  4. When the meatballs are ready, take them out of the frying pan and put on a plate covered with kitchen roll to soak up any excess fat.
  5. Either serve the meatballs on top of the pasta or stir them into the sauce.

Three easy pasta recipes with Barilla - Lamb and feta meatball spaghetti


Cheesy Roasted Vegetable and Pasta Bake

My next recipe is a roasted vegetable and pasta bake and I promise you, with just a little forward planning, it really is quick to get on the table.  The beauty of this recipe is that you can prepare the different elements in advance, even the night before and then just heat it through in the oven before serving.  Just put the vegetables in the oven to roast whenever is convenient and after they’ve cooled, leave in the fridge until you’re ready to assemble the dish.   You can cook the pasta in advance too.   Once it’s ready, stir in a little olive oil to prevent it sticking together.   It’s then just a matter of assembling the ingredients and baking when you’re ready to eat it.  We loved it and it will definitely become a regular mealtime choice.

Three easy pasta recipes with Barilla - Cheesy roasted vegetable pasta bake

Ingredients – Serves 4

  • 2 aubergines, sliced lengthwise
  • 1 orange pepper, sliced
  • 250g mushrooms, sliced in half
  • 70g mozzarella ball, diced into 1 cm pieces
  • 160g Barilla Pasta, I used Barilla Mezze Penne Tricolore
  • 1 jar Barilla Tomato and Basil Pasta Sauce
  • 100g grated mozzarella

How to Make Cheesy Roasted Vegetable Pasta Bake

  1. Toss the vegetables in a little olive oil and roast in the oven for 20 minutes.
  2. Cook the pasta until al dente.
  3. Stir the pasta sauce into the pasta and stir to coat all the pasta.
  4. Put the roasted vegetables in an ovenproof dish and dot pieces of the mozzarella ball on top. Then add a layer of pasta and top with the grated mozzarella.
  5. Put in the oven at 180C for 20 minutes if freshly made and the ingredients are still warm/hot or 35-40 minutes if it’s been in the fridge.

Three easy pasta recipes with Barilla - Cheesy Roasted vegetable pasta bake


Chorizo and Pepper Arrabbiata

My third dish takes one of my favourite ingredients – chorizo – and pairs it with my favourite Italian pasta sauce – arrabbiata.   My children also love chorizo and the flavours in this are guaranteed to make everyone happy.   I usually like to add a few extra vegetables to my pasta and for this dish I’ve chosen red peppers as they go so well with both the chorizo and the arrabbiata sauce.   This is a truly simple dish and I wouldn’t be surprised if it becomes that standby pasta dish you keep on making for years to come.

Three easy pasta recipes with Barilla - chorizo arrabiata

Ingredients – Serves 2

  • 160g Barilla pasta, I used Barilla Tortiglioni pasta
  • 2 cooking chorizo sausages, sliced in half lengthwise
  • 1 red pepper, sliced into strips
  • About 16 cherry tomatoes
  • Jar of Barilla Arrabbiata pasta sauce
  • Parmesan to serve (optional)

How to Make Chorizo Arrabbiata

  1. Fry the chorizo for about 4 minutes on each side until it browns.
  2. Put the pasta on to boil while the chorizo is frying.   It will take about 10-12 minutes.
  3. Remove the chorizo from the pan and place on kitchen paper to mop up any excess oil.  Add the peppers.   Cook for about 3 minutes then add the whole cherry tomatoes.  Cook Just until the tomatoes begin to split but not break down.
  4. When the pasta is ready, drain, put back in the pan and stir in the jar of sauce.
  5. Serve topped with a little parmesan.

Three easy pasta recipes with Barilla - Chorizo arrabiata

Finally, did I tempt my oldest child to eat the pasta?   Unfortunately not, but she did enjoy the meatballs and chorizo and my littlest one ate everything.

For more pasta recipe ideas and inspiration then do take a look at the Barilla website or Facebook page.

I am sharing with  Cook Blog Share, hosted this week by Sneaky Veg, to Recipe of the Week at  A Mummy Too and Brilliant Blog Posts at Honest Mum.

Cook Blog ShareRecipe of the weekBrilliant Blog Posts

Disclosure: This post was commissioned by Barilla but the recipes and opinions are my own.



Three easy pasta recipes with Barilla pasta and sauces
December 2016 #CookOnceEatTwice

Cook Once Eat Twice December 2016

Welcome to December’s Cook Once Eat Twice and the November round up.  There were a fantastic 22 entries this month and some great recipe inspiration for the coming month!

My entry was first, a slow cooked Beef, Barley and Vegetable Stew, which is possibly one of the best beef stews I’ve ever made in the slow cooker!

Beef Barley Vegetable Stew

This was followed by a delightful Winter Kale Salad by Kirsty at Hijacked by Twins.  I really need to use kale a bit more!

Winter Kale Salad #CookOnceEatTwice

Next was Angela of Only Crumbs Remain with these pretty baked bengal curds with macerated berries.   They look amazing and as a cheesecake lover, I’m sure they’d be perfect for me!

Baked Bengal curds #CookOnceEatTwice

Then Nico from Yumsome linked up a a lovely easy mild potato curry (Aloo Masala).   Not many things say comfort food to me more than this recipe!

aloo masala #CookOnceEatTwice

Nico also linked up a classic talian tomato sauce.   This sauce sounds gorgeous and is so versatile, making it great for pasta or pizza.

Classic Italian Tomato Sauce #CookOnceEatTwice

Then Nico also contributed this wonderful no tofu cashew ricotta.   It looks and sounds just as good as traditional ricotta and is so easy to make too!

No Tofu Cashew Ricotta #CookOnceEatTwice

Next was Jenny from Apply to Face Blog with another real comfort food dish.   Her fishy in  dishy is a simple but delicious sounding fish pie made with smoked haddock.

Fish Pie #CookOnceEatTwice

Then there was another reason to buy kale;   To make these colourful Keffir kale pancakes by Chocolette and Tin and Thyme!

Keffir Kale pancakes #CookOnceEatTwice

This was followed by another gorgeous healthy recipe.  I really love the sound of this curried Welsh shepherds pie with turmeric mash by Shaheen at A2K A Seasonal Veg Table.  It sounds delicious!

Shepherds pie with turmeric mash #CookOnceEatTwice

I recently discovered Bahlsen Pick Up! Minis and they are the most amazing chocolate biscuits so when Sarah from Tales from the Kitchen Shed entered these Bahlsen Biscuit Brownies I have to say I was drooling!

Bahlsen Biscuit Brownies #CookOnceEatTwice

I was also quite taken with these beautiful gluten free sundried tomato, parmesan and walnut swirls by Kate, The Gluten Free Alchemist.  That filling sounds so full of flavour!


Next was Ema from De Tout Coeur Limousin with this beautiful kale, chickpea and orzo soup with chilli, garlic and ginger.  I really do need to buy some kale!


That was followed by another delicious vegan option, this Asian rice with cabbage, corn and celery by Johanna at Green Gourmet Giraffe.  It started as a mistake but was so good it just had to be shared!

Asian Rice #CookOnceEatTwice

Then Kate, The Gluten Free Alchemist linked up a truly gorgeous roasted pumpkin, ramiro pepper and leek soup.  So pretty!

roasted pumpkin, ramiro pepper and leek soup #CookOnceEatTwice

Salads don’t have to be just for summer.  Monika from Everyday Healthy Recipes shared her mum’s best russian salad.   It would be perfect as part of a buffet meal over the Christmas period.

Russian Salad #CookOnceEatTwice

As would this peachy giant coucous salad by Kirsty at Hijacked by Twins.   I also think this would be a lovely healthy meal to make after Christmas with leftover turkey instead of chicken.

peachy giant couscous salad #CookOnceEatTwice

This is definitely the time to get the slow cooker out and this slow cooker beef stew and herb dumplings by Sarah at Tales from the Kitchen Shed would make a lovely meal to come home to on a cold frosty day.

slow cooker beef stew and herb dumplings #CookOnceEatTwice

Then Eb from Easy Peasy Foodie linked up three gorgeous main meals.   The first was a beautifully seasonal venison, butternut squash and parsnip tagine.

venison, butternut squash and parsnip tagine #CookOnceEatTwice

Next was a Chinese style duck and plum traybake.   I’ve never thought to cook duck like this but it sounds amazing and I imagine it smells wonderful as it’s cooking too!

Chinese style duck and plum traybake #CookOnceEatTwice

Eb’s last dish was a beautiful vegan one pot wild mushroom, squash and spinach pilaf.  It would make a delicious meal all by itself but could also be a tasty side dish.

wild mushroom squash and spinach pilaf #CookOnceEatTwice

Then Ali from Fix me a Little Lunch shared her wonderful thanksgiving brunch:  biscuits and gravy with cheese scones.   You can never go wrong with a good cheese scone and these look beautifully rustic!

biscuits and gravy #CookOnceEatTwice

Finally Shaheen from A2K A Seasonal Veg Table linked up an eyecatching Beetroot, Horseraddish and Green Bean and Pasta Salad.  It looks just stunning!

Beetroot, horseraddish and green bean pasta salad #CookOnceEatTwice

Of course I also had a go at one of the recipes from last month.   This month has been quite busy so I made lunches easy for myself for a few days by making a big batch of Eb’s Chickpea and Apricot Couscous Salad.  It makes a lovely meal by itself, it’s great for packed lunches and also makes a lovely side dish!   I especially liked the fruitiness of the apricots in it as although I make couscous salads quite often, I don’t think I’d ever added apricots before.  Do take a look at the recipe on Easy Peasy Foodie.

Chickpea and apricot couscous salad #CookOnceEatTwice

The December #CookOnceEatTwice linky is now live too so please come back soon and link up your recipes at the bottom of the page.

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky.
  • Tweet @Corinathecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also stumble and yum the entries.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is the 28th of the month and the roundup along with the next month’s linky will be posted on the 1st of the following month.
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#cookOnceEatTwice November Round Up
Pumpkin cereal bars

Chocolate Chip Pumpkin Cereal Bars

You won’t find many cereal bars healthier than these nutty chocolate chip pumpkin cereal bars. Packed with oats, pumpkin, coconut and healthy chia seeds, this is a snack you won’t feel guilty about eating!

Pumpkin Cereal bars

I made these pumpkin cereal bars with one of the pumpkins we got before Halloween.  For the first time ever, I made a real effort to use up all the pumpkin and none of it went to waste!

I was so busy cooking up my pumpkin though, that I didn’t have time to post the recipe.  And the problem with creating a recipe with pumpkin at this time of year in the UK is that is can be difficult to buy pumpkins once Halloween is over.   Don’t worry though, these bars are just as good using butternut squash or any other similar orange squash.

Pumpkin cereal bars

If you’re looking for a traditional sticky sweet flapjack type of bar, then I’m afraid that these are not what you’re after.   If however, you’re trying to cut down on sugar and even hide some healthy vegetables inside a bar your children might just like, then these are exactly what you’re looking for.   I have to say, Little Miss Spice loved these and there is no way I can get her to eat pumpkin unless it’s hidden inside a bar or one of these pumpkin and apple muffins.

These pumpkin cereal bars are soft and a little bit gooey inside.   They’re sweetened with agave nectar but I’m sure you could use honey or maple syrup as an alternative.   I just really like agave nectar as it doesn’t crysalise in the jar like honey tends to do if you don’t use it quickly enough.

Pumpkin cereal bars

I added milk chocolate chips as we prefer milk chocolate and they also add extra sweetness.   The bars themselves are not very sweet and if you use plain you may need a little more of whatever sweetener you choose to use.

Although I only used 50g of desiccated coconut, the cereal bars had a lovely coconut flavour and if I’d used coconut oil, it would have made them even more coconutty, which is definitely something I want to try next time!

Pumpkin cereal bars

Pumpkin Cereal Bars

Yield: Makes 16

A healthy snack that's great for giving to kids at school pick up.


  • 200g porridge oats
  • 50g dessicated coconut
  • 40g pecan nuts, roughly chopped
  • 30g chia seeds
  • 70g chocolate buttons (or use chocolate chips)
  • 275g pumpkin puree
  • 35g oil
  • 70g agave nectar


  1. Put all the ingredients in a bowl and stir together.
  2. Line the bottom and grease a square baking tin.
  3. Press the oat mixture down into the tin.
  4. Bake in the oven at 180C for about 20 minutes.
  5. Leave in the tin to cool then cut into squares.
  6. They keep for about 3 days.
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I’m sharing these chocolate chip pumpkin cereal bars with #CookBlogShare at Easy Peasy Foodie and the #NoWasteChallenge at Elizabeth’s Kitchen Diary as they helped me use up my pumpkin.  I am also sharing with Recipe of the Week at A Mummy Too and Brilliant Blog Posts at Honest Mum.

Cook Blog ShareNo waste food challengeRecipe of the weekBrilliant Blog Posts

Chocolate Chip Pumpkin Cereal Bars
November Foodie Review

November Foodie Review

Welcome to another Foodie Review.   This month I’ve been trying products by The Spice Tailor, Dr. Oetker and Youngs Seafood.

The Spice Taylor

The Spice Taylor is Anjum Anand’s own brand of Indian sauces, chutnis and naans and this month I tried the Keralan Coconut Curry.   Now, if you’ve been reading this blog for a long time you would know that Anjum Anand’s recipe books are the ones I always turn to when cooking Indian food at home.  Anand’s Classic Northern Chicken Curry in Indian Food Made Easy is a curry I make again and again and have been doing over the last few years, as is the Red Goan Chicken from Anjum’s New Indian.   So, when I discovered that Anand has her own range of sauces I was very keen to try them.

The Spice Tailor Keralan Coconut Curry

The Keralan Coconut Curry comes with some whole spices which you fry for about 20 seconds before adding your choice of meat, fish or vegetables which you brown for a couple of minutes before adding the sauce and a little water, then simmering until the meat or vegetables are cooked through – so easy!  There are also lots of tips on how to tailor the dish to your taste.   We added an extra squeeze of lemon to bring out the sourness of the dish.   Compared to other sauces I was really impressed and will definitely be trying some of the other sauces in the range. In fact, I’ve already put the Mangalore Herb Curry and the Southern Pepper Curry on my shopping list for next week!

The Spice Tailor Keralan Coconut Curry

The Spice Tailor Sauces cost £2.89 from most supermarkets.

Young’s Seafood

Young’s Seafood is one of the biggest seafood brands in the UK and I regularly buy their fish fingers for my children.  After all, what beats fish fingers on a lazy mum day?  However, this month I also decided to try out some products from the Gastro range.   I really enjoyed the Sea Salt & Balsamic Vinegar Cod Fillets.   The fish cooked beautifully and it’s a lazy meal that I’ll happily eat again!

Youngs Gastro Sea salt & Balsamic Vinegar Cod

If you happen to live near a Food Warehouse by Iceland then you can also try Young’s Hooked Seafood Kitchen range which features gourmet dishes for any time of day such as Smoked Salmon & Scrambled Egg Royal with a Muffin as well as Smoked Salmon Mouse Blini Macarons, which is something I’d love to try if only I lived nearer one of the Food Warehouses!

The Youngs Sea Salt and Balsamic Vinegar Cod Fillets cost £4.00 from most supermarkets.


Dr. Oetker Pud in a Mug

Dr. Oetker Pud in a mugI love mug and microwave cakes.   They’re so easy to make and I have a couple of recipes for them on my blog.  This Chocolate Microwave Cake serves 2-3 people and this Microwave Chocolate Mug Cake serves only 1.  Even so, despite how easy these cakes are, not a lot of people will actually make one themselves.   But, if it comes in a packet and all you need to do is add a little milk then a lot more people will try one.

Dr. Oetker makes lemon and chocolate sponge puddings.   The  chocolate one is microwaved for less than a minute and there is a delicious chocolate sauce in the bottom of the mug.   The lemon one rises up like a souffle but then sinks and is delicious with vanilla ice cream.     You can also get microwaveable velvety desserts too, but personally, I much prefer the sponge puddings!

Dr. Oetker Pud in a mug

Dr Oetker Pud in a Mug costs £0.79 from most supermarkets.

I hope you enjoyed this month’s Foodie Review.   I plan to take a break for December as I’m sure I’ll be trying lots of food but may not have time to write about it!

Disclosure: I received some of these products for review purposes but all opinions are my own.

November Foodie Review featuring The Spice Tailor, Youngs Seafood and Dr. Oetker Pud in a Mug
Apple carpaccio

Apple Carpaccio

This apple carpaccio is a great choice if you’re looking for a lighter Christmas dessert. Fruity and refreshing, it looks attractive too!

Apple carpaccio

This beautiful apple carpaccio is my  choice for the November Recipe Redux.   The theme is ‘trimming the table’ i.e. healthy recipes to finish a meal with and this fruity dessert is certainly a healthy choice.

When I think of apple desserts, I normally think of pies, sponge puddings and crumbles.   I don’t very often make desserts with raw apple.   I have to say, I normally prefer cooked apple. However,  with the pomegranate seeds, crunchy sweet pine nuts and the yoghurt, I was completely taken with it!

Apple carpaccio

The recipe for the apple carpaccio is slightly adapted from Jamie Oliver’s Christmas Cookbook
and as with lots of Jamie recipes, it’s simple, tasty and looks great too.   Pomegranate seeds are so Christmassy, as are the candied pine nuts, although I think hazelnuts would be a lovely alternative.


Did I say candied pine nuts?  Yes,  I love nuts and do occasionally make candied or honey roast nuts but I’d never thought to make candied pine nuts before.  In fact, I normally think of pine nuts as being an ingredient for savoury recipes not for desserts.   That is definitely something that’s going to change from now on.   However, I must say that they are very difficult to get right. They go from being not cooked at all to burning in a matter of seconds.   Or at least that’s how it seemed to me.   Whatever you do, don’t get distracted while they are in the oven!

Apple carpaccio

I used a spiralizer with a ribbon blade to slice the apple and then broke the spirals up so they appear to be in slices rather than ribbons.   You could use a mandolin or even just a knife to finely slice the apple or even dice it then serve it in layers in a glass.

No one wants to spend all their time in the kitchen when they’ve got guests and with this apple carpaccio, as long as all the components are prepared in advance, it’s very quick to assemble once you’re ready to serve it.  What more could you ask from an easy healthy dessert that tastes delicious too?

Apple carpaccio

Apple Carpaccio

Yield: Serves 2

This apple carpaccio makes a light festive dessert for Christmas.


  • 30g pine nuts
  • 1/2 tbsp icing sugar
  • 2 tbsp Greek yoghurt
  • 1 pomegranate
  • 3 clementines
  • 2 eating apples
  • A few sprigs of mint
  • A little honey


  1. Rinse the pine nuts in cold water then spread them out on a baking tray. Sprinkle with the icing sugar. Bake in the oven at 180C for 5 minutes. Check how they are doing - they might need just a little longer. If the ones at the edges are brown but not the ones in the middle then stir them around a little.
  2. Crush about half in a pestle and mortar and stir them into the yoghurt.
  3. Remove the seeds from one half of the pomegranate and set aside. Squeeze the juice from the seeds in the other half by pressing the pomegranate half into a sieve above a bowl. Use a spoon to crush the seeds that fall out against the bottom of the sieve. Squeeze the clementines above the sieve too so you catch any seeds.
  4. Slice the apples either with a spiralizer, mandolin or just a knife and put the apple into the juice until ready to serve.
  5. Arrange the apple on a plate, top with a dollop of yoghurt and sprinkle with some of the pomegranate seeds, pine nuts and mint leaves. Drizzle with a little yoghurt.
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I’m sharing this apple carpaccio with Cook Blog Share, hosted this week by Kirsty at  Hijacked by Twins, with Brilliant Blog Posts at Honest Mum and Recipe of the Week at A Mummy Too.  As it’s perfect for Christmas I’m also linking to The Food Calendar at Charlotte’s Lively Kitchen.

Cook Blog ShareBrilliant Blog PostsRecipe of the weekThe Food Calendar

Apple Carpaccio
chicken Piccata

Chicken Piccata

This chicken piccata recipe is good enough to serve at a dinner party and is easy to make too.   Simple, delicious and even tastes great the next day!

chicken Piccata

Welcome to my last ever Secret Recipe Club post.  As it draws to a close I’ll be very sad to say goodbye to it.   Over the past few years I’ve got to know a lot of blogs I otherwise may not have stumbled across and in the process discovered a whole host of delicious recipes, some of which I’m still regularly making!

I first took part in July 2011 and my very first SRC post was for Slow Cooked Barbecue Ribs.   This recipe has become a firm favourite and it’s one of a couple of slow cooker bbq recipes that I still make regularly.chicken-piccata-5

Now, on to this month’s  assignment.   Well, just two weeks ago I participated in the SRC additional assignment so imagine my surprise when I was preparing my recipe for that assignment when I received the email telling me that once again I would be paired with Michaela from An Affair from the Heart.

I made Michaela’s gorgeous Vegetable, Beef, Barley and Mushroom soup for that assignment and I picked out a few sweet recipes and fully intended making one of them for this assignment, in particular these pumpkin spice banana bread muffins. However, I came across this recipe for chicken piccata and as I absolutely love buttery lemony caper sauces I couldn’t resist giving it a go.   I often make a similar sauce to this but serve it with a white fish like sea bass or bream.   I’d never made a sauce like this to go with chicken or served it with pasta so my plans changed.


It turned out to be a good choice.  The chicken was delicious and tender and the sauce was amazing.   With all that butter it may not be the healthiest sauce but it is certainly one you’ll enjoy!

I had a little chicken and sauce leftover for lunch the next day and the lemon had really soaked into the chicken, giving it a wonderful flavour.   I offered some to Master Spice and was quite pleased he didn’t want it – more for me.  There are sometimes benefits to having a picky child!


Chicken Piccata

Yield: Serves 4

This chicken piccata is the perfect pasta recipe for a special occasion.


  • 4 chicken breasts, sliced in half horizontally
  • 2 tbsp plain flour seasoned with a little salt and pepper
  • 110g butter
  • 6 tbsp olive oil
  • 2 cloves of garlic, crushed
  • Juice of 1 lemon
  • 80ml dry white wine
  • 160ml chicken stock
  • 2-3 tbsp capers, rinsed
  • Handful of parsley, chopped
  • Pasta (for serving)


  1. Heat half of the butter and half the oil in a large frying pan.
  2. Coat the chicken breasts in the seasoned flour and then cook then in the frying pan for about 3-4 minutes on each side. Remove the chicken from the pan.
  3. Add the rest of the oil and cook the garlic for a minute. Then add the wine and continue to cook for about 3 more minutes.
  4. Add the stock, lemon juice, capers and half of the parsley. Bring to the boil then put the chicken back in and cook gently until the chicken is cooked through.
  5. Put the pasta in bowls or plates, top with the chicken, whisk the remaining butter into the sauce until melted then pour the sauce over the chicken and pasta. Top with the rest of the chopped parsley.
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I’m sharing with Brilliant Blog Posts at Honest Mum.

Brilliant Blog Posts

Chicken Piccata
Chicken tikka

Chicken Tikka

This chicken tikka recipe is certain to become a real family favourite.  Just marinate the chicken overnight in a simple spicy yoghurt marinade.   The chicken is so so good and great on its own or in a curry.

Chicken tikka

Indian food is a real favourite of ours and I’ve marinated chicken with Indian spices and yoghurt before but this time I wanted to get the chicken to taste as near to what I feel is chicken tikka as possible.   I read lots of recipes for tikka marinades and in the end I’ve come up with a version that tasted really authentic.

Well,  before you argue, authentic to me anyway.  I’ve never been to India and the chicken tikka I’ve had has come from restaurants, supermarkets and takeaways and if that’s the type of chicken tikka you’re used to as well then I’m sure you’ll love my homemade version.

The recipe for the marinade contains all my favourite spices – cumin, cayenne, paprika, cinnamon, coriander and turmeric as well as ginger and garlic.    It’s best to mix it up and then taste it to check you love the flavour.    I didn’t make it too spicy because the chicken was for the children as well so you could easily add a little more cayenne pepper to it.  I marinated it overnight so the flavours really penetrated the chicken but if you’re not that organised then a shorter marination will still give you some tasty chicken.

Chicken Tikka

I’d heard that red food colouring is often used commercially to give the chicken that deep red colour and I was keen to experiment this time.   I added some natural red food colouring to the marinade but even with a teaspoonful you can see that my chicken doesn’t look too artificial so I now wonder just how much food colouring is sometimes used!  Of course, if you’re just making this at home, the food colouring is not at all necessary.

We ate this with a quick homemade vegetable curry, a simple cucumber raita and a pack of Tilda Aromatic Spices Steamed Basmati Rice.   The rice can be cooked in the microwave or stir fried and along with the vegetable curry and raita it made a tasty side dish for the chicken.   And of course not having to use a pan to cook the rice saved a little on the washing up too!

I used chicken breasts but legs or thighs would be just as good.    You could eat the chicken tikka as we did just with rice and vegetables or you could add it to a curry as once it’s been marinated overnight the chicken is really tender and tasty.   One thing is certain, this is definitely a meal that I’m going to be making again and again!

Chicken tikka

Chicken Tikka

Serving Size: Serves 4

This homemade chicken tikka tastes just as good as any chicken tikka you can buy!


  • 600g chicken
  • Juice of 1/2 lemon
  • 2 tbsp natural yoghurt
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 3 garlic cloves, crushed
  • Small piece of ginger, grated
  • 1 tsp natural red food colour (optional)


  1. Mix together all the marinade ingredients and put the chicken in.
  2. Marinate overnight or for at least 4 hours.
  3. Cook the chicken under the grill or in a frying pan until fully cooked.


If using chicken breasts, butterflying them first will give a larger surface area so the marinade can flavour them more.

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I am linking this chicken tikka recipe to Brilliant Blog Posts at Honest Mum, Recipe of the Week at A Mummy Too and Cook Blog Share at Sneaky Veg.

Brilliant Blog PostsRecipe of the weekCook Blog Share

Disclosure: I was sent a free sample pack of the Tilda Aromatic Spices Basmati Rice

Chicken Tikka
Heck Chicken Italia Sausage Traybake

Sausage Traybake

There are few recipes easier than a traybake and this sausage traybake using Heck Chicken Italia sausages is definitely going to be made again.   Such an easy and tasty midweek meal.

Heck Chicken Italia Sausage Traybake

As well as giving you a tasty sausage traybake recipe I’d also like to wish you a happy Movember! If you don’t know, November is the month when men (well, some men) all over the country give up shaving and grow moustaches to raise awareness of testicular cancer.

Well, as a girl I couldn’t manage that, but what I have done is created a recipe using Heck Chicken Italia sausages.  More about the recipe later but first, what have sausages got to do with Movember?

Well, for this month only Heck Chicken Italia sausages have changed their name to Check to raise awareness and to encourage men everywhere to be a little less shy about their bodies and to check themselves regularly for any signs of testicular cancer.   The young founder of the Heck brand is himself a survivor of testicular cancer.   Through spotting the signs early, going to the GP and getting the necessary treatment, he is one of the lucky ones.

If more men would do the same, there would be even more lucky ones.   And that’s the message that Heck Sausages are trying to get across this month with their low fat gluten-free Chicken Italia sausages.  Check.

Heck Chicken Italia Sausage Traybake

Sausages are one of the things that everyone in our family loves.  They’re quick and easy to cook and there are so many things you can do with them.   I’m sure we eat them most weeks.

You may think sausages are unhealthy but these Chicken Italia ones are low in fat and contain 85% chicken as well as basil, sundried tomatoes and mozzarella which makes them a very tasty choice too.


I have to say, this sausage traybake is a really simple and delicious recipe.   It’s packed with colourful vegetables and you can’t get easier than a one pot meal.  We really enjoyed it.   The children were happy to eat it too and it was great for leftovers the next day, although I have to admit that we ate all the sausages on the first day.   The vegetables and potatoes were lovely heated up and I’m sure if we hadn’t liked the sausages as much then they would have been fine reheated too!


Sausage Traybake

Yield: Serves 4

An easy sausage traybake recipe that's popular with kids and adults.


  • 2 large baking potatoes, peeled, diced into 2cm cubes
  • 12 Heck Chicken Italia Sausages(340g), pricked with a fork or knife
  • 1 aubergine, diced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 2 onions, quartered
  • 1 tsp dried thyme
  • Black pepper
  • 2 tbsp light olive oil
  • 1 tbsp balsamic vinegar


  1. Boil the potatoes for about 5 minutes.
  2. Put all the vegetables and sausages on a baking tray. Sprinkle over the thyme and black pepper, and drizzle with the olive oil. Stir around so everything has a thin coat of oil and thyme. Drizzle a little balsamic vinegar over the top.
  3. Bake in the oven for 40 minutes at 180C until everything is cooked through.


If you can't get this brand of sausages, feel free to use whatever sausages you pefer. You can skip the parboiling stage and just put the potatoes straight in the tray but you may need to cook it for a little longer in the oven. Cover with foil if it looks like the other ingredients might get overcooked.

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I’d like to link this to The Food Calendar at Charlotte’s Lively Kitchen for British Sausage Week and to Casa Costello  and Mummy Mishaps for Bake of the Week as well as Easy Peasy Foodie for Cook Blog Share.

thefoodcalendar-november-2016Bake of the WeekCook Blog Share

Disclosure:  I was sent a complimentary sample of the Heck sausages but the recipe and opinions are my own.

Everdine Review

Review: Clean Eating with Everdine Frozen Meals

This week I’ve been trying out a new way of eating.   I haven’t done quite as much cooking as usual but I have been eating very well.   It’s all thanks to Everdine.   Everdine is a ready meal delivery service but without just the usual curries. pies and pizzas that you might think of when you think of ready meals.


The tag line is clean eating made simple and the meals are prepared with wholesome quality ingredients containing no artificial preservatives.   These are no ordinary ready meals!  They’ve been developed by chefs who’ve trained at Michelin-starred restaurants and this is reflected in the flavour and quality of the recipes.  The meals are frozen to lock in all the goodness and are ready to cook in the microwave in less than 10 minutes.  Perfect for busy lifestyles!

I have to say I’ve been genuinely impressed by the quality and taste of the meals.  They’re healthy and delicious and truly have made life easier this week

Everdine Review

The first meal I tried was the lamb chops with feta couscous and beetroot.  It also contained roasted butternut squash, courgette and toasted almonds (which I forgot to scatter onto the dish until I’d begun to eat!).  With the North African flavours it was just the type of meal I love and the lamb chops were tender and beautifully marinated.  It’s definitely a meal I’ll want to try to recreate later.

Everdine - Lamb Chops with Feta and Beetroot

Another favourite has been the roast duck breast and blueberrries with sweet potato colcannon, green beans, broccoli and chantenay carrots.   The duck was incredibly tender with the flavour of the Chinese five spice subtly coming through the rich sauce.    I loved this dish and it felt so healthy too with all the vegetables.

Everdine - Roast Duck Breast and Blueberries

The smoky chicken fajitas were delicious too.   The only issue we had with this meal was that there was a pot of sour cream to go with the fajitas.   We had to remove it from the tray to microwave the meal but it was still frozen solid when the rest of the meal was ready.  Such a shame as otherwise this was a lovely dish.

Everdine - Smoky Chicken Fajitas

The Mushroom spaghetti carbonara was tasty and the tenderstem broccoli was a lovely addition to the dish.

Everdine - Mushroom Carbonara

One of my favourites flavourwise was the cajun blackened salmon with sweet potato, red quinoa, creole beans and chorizo.   I loved the spices in this dish and the chorizo added a delightful flavour and texture to the creole beans.  Personally, I could have eaten a whole bowlful just of those delicious creole beans!

Everdine - Cajun Blackened Salmon

I was so pleased that there was a curry to try too.   I do like Thai food and the sea bream Thai green curry with sticky jasmine and wild rice, water chestnuts, mange tout and pak choi was a really lovely meal that I’d happily eat again and again.   It wasn’t too spicy and it was a nice change (for me anyway!) to have a fish curry.

Everdine Review - Sea Bream Thai Green Curry

I was also really pleasantly surprised by the vegetable gyoza with miso broth.  It was such a tasty vegan dish and the gyoza had real depth of flavour.  I love ginger and chilli in a broth and this was a perfect meal to try and fight off the cold I felt was on its way!

Everdine Review - Vegetable Gyoza with Miso Broth

Finally I tried the Moroccan chicken tagine.  North African food is one of my favourites and this tagine had a lovely fruity taste.  I could definitely eat it again!

Everdine Review - Moroccan Chicken Tagine

If I wasn’t a blogger and didn’t want to cook meals from scratch for myself and my family then I would definitely consider subscribing to Everdine.   I chose a mix of meat, fish and vegetarian options and there is a very varied vegetarian choice.

If you’d like to try Everdine then you can order meals in packs of 8 or 12.  Each meal serves one person which is great if you live in a household where you have different tastes or you want the meals to eat on nights when only one of you is in.  The meals arrive frozen in recyclable packaging and can be left in a safe place if you are out.  A standard 8 meal box costs £68 (or £64 for the vegetarian box) and I’m pleased to be able to offer my readers a £30 discount with the code: IN1SPICE

I am linking this to Brilliant Blog Posts at Honest Mum.

Brilliant Blog Posts

Disclosure: I received these meals for review purposes but all opinions are my own.



Cook Once Eat Twice November 2016

Welcome to November’s Cook Once Eat Twice and the round up from October.   If you’re looking for meal time inspiration and want to save time in the kitchen then this is the place to come!

The first entry was this beautiful slow cooker goulash by Helen at Roast Chicken and a Country Walk.  I’m loving my slow cooker at the moment and this sounds like just the type of meal my children would love too!


It was followed by Homemade Stem Ginger by Sarah at Tales from the Kitchen Shed.   What a lovely Christmas gift it would make!


Next was a lovely lunchbox idea from Eb at Easy Peasy Foodie with this Chickpea and Apricot Couscous Salad.


Another entry that would make a great Christmas present was this Simple Vegan Rose Flavoured Turkish Delight by Nico at Yumsome


Another lovely entry from Eb at Easy Peasy Foodie was this beautiful Pesto Pizza with Grana Padano and Prosciutto 


One of my favourite vegetables is aubergines so I loved these Perfectly Cooked Aubergines by Elaine at Foodbod.


These Gluten Free Brown Bread Rolls by Kate at The Gluten Free Alchemist look gorgeous.  Who can resist homemade bread?


My own dish was next, a Greek Quiche filled with feta, tomatoes, spinach and olives.

Greek Quiche

Another gorgeous vegan dish from Nico at Yumsome was next.  I’d love to try buckwheat soon and this vegan Mushroom and Buckwheat Shepherd’s Pie sounds delicious!


This was followed by another delicious sounding vegan meal by Choclette at Tin and Thyme.   This kill-a-cold lentil curry with kale and red peppers is just right for this time of year!


You can’t beat easy pasta dishes sometimes and this Creamy Chicken, Broccoli and Sweetcorn Pasta by Eb at Easy Peasy Foodie would be a great after school meal.


If you’ve been following the GBBO then I’m sure you’ll love Angela from Only Crumbs Remain’s Vegetarian Mock Tudor Pies.  There are two flavours and I especially love the sound of the Wenslydale and Caramelised onion ones.   Don’t they look pretty?


I haven’t ever made anything with smoked haddock but this tasty Smoked Haddock Chowder by Solange at Pebble Soup sounds delicious and so warming!


The next dish by Petra at Food Eat Love is just so pretty.  I love how beautifully presented this Smoked Beef and Butternut Squash Salad is and it sounds delicious too!


The next three recipes are all by Nico at Yumsome.   The first is Veganised Croatian Stuffed Peppers.  The picture is making me so hungry!


The next is a Vegan Jota, which is a Slovenian sauerkraut and bean stew.  As a fan of sauerkraut, I have no doubt that it’s really really tasty.


And there were more beans in Nico’s delicious Tuscan Bean Stew which is another gorgeous and healthy recipe for this time of year.


Next was a beautiful Mushroom Soup with Freekeh by Helen at Family Friends Food.  It sounds like real autumn comfort food!


Then Kate at The Gluten Free Alchemist linked up these beautifully crispy looking Gluten Free Ham and Potato Croquettes made by her very talented daughter.


Finally Kirsty at Hijacked by Twins shared her Love it or Hate it Cottage Pie.  Yes, it’s got Marmite in it and it sounds delicious!


Of course, that’s not quite all.   I also made something from last month and as I was so tempted by the Ajvar that Nico from Yumsome shared, I just had to make some myself.   It’s a red pepper spread and I loved it with some crispbreads for an easy lunch but you could do so much with it. Next time I’d definitely make a larger batch.

Ajvar #CookOnceEatTwice

The November #CookOnceEatTwice linky is now live too so please come back soon and link up your recipes at the bottom of the page.

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky.
  • Tweet @Corinathecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also stumble and yum the entries.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is the 28th of the month and the roundup along with the next month’s linky will be posted on the 1st of the following month.
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#CookOnceEatTwice October 2016 round up