Old el my fajitas

Mmm

I love Mexican food as I think I’ve mentioned before. I guess chicken fajitas live more in the Tex Mex category, but they’re a favourite in my household regardless of their provenance.

The spice blend I use is not set in stone by any means but I think about half a teaspoon of each gives a good flavour – you could throw in some other chilli varieties if you want more of a kick. I don’t marinate this long as it’s more of a quick-ish meal for me, which is why I beat the chicken out as well.

Hope you enjoy these as much as I do!

P.S. I have to say that I still grab an old el paso kit every once and a while for simplicity sake…delicious, they certainly are, but I think I like mine better.

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Working on my bolognese

We were making a lot of bolognese for our twins since they started eating solids – east to make, has some veg in (and we lace it with courgettes and spinach so they get an extra dose of greens), and can be eaten with and without pasta. Before them it had been a long old time since I’d made a bolognese for myself. Even then, effort was minimal. Onions, beef, tomato – of course. A bit of garlic, herbs, tomato paste – naturally. That’s pretty much where it stopped though. I cooked it quick and was happy with whatever the result was, but I guess I stopped eating it as it wasn’t knock out flavour.

Now that’s all changed. I’m using nice plum tomato passata (or blitzing San Marzanos myself), freshly ground beef, adding bay leafs, Parmesan rind, balsamic, red wine, actually using a real soffrito combo. Not to mention cooking the thing on the lowest possible heat for hours. You get the picture – my finally taking my bolognese seriously.

I do a lot of variations, but here is the most recent I did.

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Spaghetti, tomato, chicken 😋

I started making a marinara sauce which I was contemplating having with some spaghetti or fusilli, but then I spotted some chicken breast in the fridge stupidly tucked behind some yoghurts and, in the words of our favourite Futurama chef Elzar, I knocked it up a notch to make chicken Parm/Milanese.

To be perfectly honest I’m not sure if the two are American versus European terminology or fundamentally different dishes but the same elements are there so I’ll just call this my take on both.

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