T'eyla Minh (teylaminh) wrote,
T'eyla Minh

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An adventure, and a recipe.

Today Lisa and I had an adventure. Sort of.

We were meant to go to Ikea at about 12.00pm, only to discover that the car battery had died. Cue some brief panicked telephone calls, and then the nice man at the local garage jump-started the engine for us. Then it stalled and had to be jumped again, but then we went for a gentle drive to recharge it. Firstly around the back end of Kings Heath / Moseley, and then up to Wythall and Druids Heath. We stopped off at a farm shop and bought some bits and bobs (I got Paul a couple of bottles of Purity ale) and then we discovered a very convenient Aldi near the giant Sainsbury's at Maypole, so went in there as well. Stocked up on some bits like cheese and jars of curry sauce, for just under a tenner. Marvellous.

So, we're going to Ikea tomorrow instead, and hopefully the sale will still be on... not that I can remotely afford to be buying storage (my embroidery stand broke yesterday so I had to order a new one), but we need more DVD racks.

And now for the recipe, from last night:

Chicken Pasta Bake


300g cooked chicken (or alternatively just roast it before starting), shredded
1x medium onion
4x mushrooms
1x green pepper (or any colour you like)
1x clove garlic
1x pack diced pancetta or probably about four rashers of chopped bacon
1x tin chopped tomatoes
200ml vegetable stock (1x OXO cube)
Herbs (mine were Schwartz mixed herbs: parsley, basil, marjoram and thyme, I believe)
Chilli powder
Black pepper
Enough pasta for two people (two handfuls? I never measure)


Preheat oven to 200C.

Cook the pasta whilst doing the below, and put to one side when cooked.

Chop onion, mushrooms, garlic and pepper and saute in some olive oil until soft. Add tomatoes and stir to coat everything.

Add the chicken, stir and cook for about five minutes, then add the pancetta / bacon and repeat.

Stir in the stock, then add the herbs, chilli powder and black pepper to your taste, stir well and leave to simmer for 15 minutes.

Mix with the pasta in an appropriate recepticle and spread into an ovenproof dish, then top with cheddar cheese and parmesan.

Bake for 25 minutes or until golden brown.

Paul was pleasantly surprised by how nicely this turned out, as was I, considering it's a very basic recipe with some very basic ingredients. Essentially it's a bolognese sauce but with chicken (though I also put Worcester sauce in my bolognese). Enough to last into lunch today as well.

Nowt else to report. It's insanely warm today despite the brief bouts of rain, just really close and muggy and humid enough to get on my chest quite badly. Thank anything I'm not afflicted with hayfever.

I should probably tidy the living room if we need to build furniture at some point...
Tags: british weather, love for food, recipes
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