Chicken & Bacon Pasta

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안녕하세요

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こんにちは

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你好

(Ni Hao)

I had some left over cooked chicken, so I went on a hunt for a recipe I could use it in and came across this chicken and bacon pasta recipe.

Let's get cooking!

Ingredients:

2 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

1 large garlic clove, finely grated

200ml double cream

100g mascarpone

75g parmesan

1 chicken stock cube

cooked chicken

8 rashers cooked streaky bacon, roughly chopped

300g tagliatelle

parsley

The recipe asks for cooked bacon, so I started off by frying my bacon in a little oil and chopping once cooked.

Next in a medium saucepan, heat the oil and butter over a low heat and fry the onion for 10 minutes, or until softened.

Add the garlic and cook for another 2 minutes.

Next add the cream, mascarpone, parmesan, an stock cube. Give it a stir a stir.

Add the cooked chicken and bacon to heat through.

Meanwhile, cook the pasta following the pack instructions. Once cooked reserve 100ml of the pasta water before draining.

Toss the pasta in the creamy sauce and enough of the reserved water to loosen.

Season with black pepper.

Top with parsley and serve.

This dish is perfect for any left over cooked chicken.

I loved this dish, it was really creamy and full of flavour, I really enjoyed it.

I'll happily cook this again, it's perfectly filling, as well as being moreish too.

If you would like to follow the original recipe, then head over to the BBC Good Food Chicken & Bacon Pasta recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Honeycomb

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When looking for recipes to make, I decided to check out honeycomb recipes as I wanted to make something quick and easy to enjoy on a night shift.

Let's get baking!

Ingredients:

200g golden caster sugar

5 tbsp golden syrup

2 tsp bicarbonate of soda

200g milk chocolate, melted

Line a 20cm cake tin with baking parchment.

Stir the caster sugar and golden syrup together in a deep pan over a low heat, until the sugar has melted. Try not to let the mixture bubble until the sugar has melted.

Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel.

Then as quickly as you can take off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming.

Scrape the mixture into your prepared tin. Leave in the tin for about 1 hour - 1 hour 3o minutes. The honeycomb will be hard and ready to crumble or snap into chunks.

Once set, in a bain-marie melt your milk chocolate.

You can either dip your honeycomb, coat the honeycomb pieces or just skip the chocolate and enjoy them without.

While this make take a little time to prepare, it's really easy to make and gives you a perfect homemade chocolate bar.

I've made this a few times since and I always enjoy it, it's a perfect sweet treat.

If you would like to follow the original recipe, then head over to the Honeycomb recipe page over on the BBC Good Food website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Raspberry Jam Tarts

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こんにちは

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你好

(Ni Hao)

I realised last year that while I bake often, I've never actually baked jam tarts before, so when I came across this recipe, I decided to give it a try.

Let's get baking!

Ingredients:

250g plain flour, extra for dusting

125g butter

1 medium egg

100g raspberry jam

Put the flour, butter and a pinch of salt into a bowl and rub with your fingertips until it looks and feels like fresh breadcrumbs.

Next stir in the egg with a cutlery knife. Add 1 tbsp of cold water, then start to bring the dough together in one lump with your hands. Add 1 more tbsp of water if it's not coming together, try not to knead it too much.

Wrap the dough in clingfilm and chill in the fridge for 30 minutes.

Preheat the oven to 200C/180C Fan/Gas Mark 6.

Butter a 12-hole tart/muffin tin.

Dust your work surface with flour. Roll out your dough so it's about the thickness of a £1 coin, then using a straight or fluted round cutter, cut out 12 circles, big enough for the holes in the tin.

Dollop 1-2 tsp of raspberry jam into each of the pastry cases. You can also cut out little pastry shapes to place on top.

Bake in the oven for 15-18 minutes or until golden and the filling starts to bubble a little.

Leave them to cool in the tin for a few minutes.

Then carefully transfer to a wire rack to cool completely.

These jam tarts were really easy and simple to make, the original recipe has the optional ingredient of a vanilla pod, which I kept out, but I think I'd add it the next time I bake them as it left the pastry tasting a little bland. I think I'd cut my pastry shapes a little thinner too next time as I think they were a little too thick against the base.

Other than the above, they did in fact taste delicious, I'd happily bake them again, rather than buying them in.

If you would like to follow the original recipe, then head over to the Easy Jam Tarts recipe page over on the BBC Good Food website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye