Pumpkin and Goat Cheese Lasagne

Autumn is well and truly here! The nights are getting darker, the air is getting crisper, and pumpkins are EVERYWHERE! If you do get one to carve and you’re reading this, PLEASE eat the insides, don’t let them go mouldy. We waste so many pumpkins every year and they’re not even hard to cook. This lasagne is a bit more advanced, but at the very least you can roast the flesh and blend with stock and some chilli to make a warming soup. If you’re looking at this recipe and it’s not autumn, you can substitute with butternut squash or sweet potato which are both pretty much available year round!

pumpkin-lasagne

Anyway onto the goods. Shout out to my homegirl Nigella Lawson who’s recipe this is based on, but, I didn’t have any eggs, or mozzarella, and didn’t want it to be quite as rich as hers, so I’ve paired it back and also added kale into my tomato layer because it was just sitting in my fridge and needed using!

Pumpkin-Goat-Cheese-Lasagne2  pumpkin-goat-cheese-lasagane

It does take a while to make, but you can prepare each layer in advance (pumpkin, tomato and the bechemel) so you don’t have to do it all at once.

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Roasted Aubergine with Veggie Ragu

I have my fellow blogger Deepa Mistry to thank for the wonderful aubergine part of this recipe! I hadn’t ever tried roasting an aubergine in half before but her recent Instagram Story persuaded me otherwise and I was so glad I tried it! The best part of her tips was to take the aubergine out of the fridge and cook from room temperature to avoid it being rubbery. It worked!

roasted-aubergine-veggie-ragu

To roast your aubergine, slice it in half and score all over. Rub a little oil all over each half and then place in a hot (150c or so) oven for 40-50 mins, flipping it half way through so it cooks nice and evenly.

While the aubergine was roasting, I made a yummy ragu to stir through its pasta bed. Recipe after the jump!

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Smoked Haddock and Asparagus Carbonara

I was sceptical about this one, but it actually turned out really delicious. I don’t do much with smoked fish apart from risotto (see here) but on a bit of a whim and a craving for pasta, I decided to give this a try one tired Friday night. I like to make ‘easy’ things on a Friday without too much fuss, and I’m not going to lie this was a little bit more fuss than I would have liked but definitely worth the end result.

The rich carbonara sauce carries the flavour of the fish perfectly, especially when you use the milk the fish is cooked in. Make sure you add your asparagus right at the end as mine got a little bit over cooked.

I did use some bacon on top just to up the saltiness (in lieu of not using much Parmesan in the sauce) but you can leave both that and the Parmesan out if pescatarian.

Recipe after the jump!

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Cacio e Pepe – Spaghetti with Pepper and Parmesan

Store cupboard recipes are my favourites. Those ones where there’s no need to go out to the shops, the ingredients are all ready and waiting for you. They’re reliable, easy and usually very cheap!

Cacio e Pepe is basically the queen of store cupboard meals! It’s any pasta (doesn’t need to be spaghetti, but that’s my favourite so I went with that) plus parmesan plus fresh black pepper (not that pre-ground dust, my goodness) and a little olive oil. Ok, parmesan is technically a fridge thing but it’s very much a staple fridge thing. And while we’re talking parmesan, I mean the best you can afford, ideally not that powdered, yellow pre-grated stuff. Let’s live our best lives, people.

You could also add garlic to this but I think that overcomplicates it, what’s delicious about this dish is its simplicity.

Pasta itself is getting a bad rep at the moment, and it’s really sad. It’s NOT bad for you at all. Pasta is rich in fibre, low in fat and pretty good in terms of iron. Eat it in moderation and as part of a balanced diet, and you won’t go wrong. Like I said, let’s live our best lives (our best lives include pasta).

cacio e pepe gooseykitchen

 

cacio e pepe 2 gooseykitchen

 

To make Cacio e Pepe you’ll need:

  • As much pasta as you like to eat (around 75g per person)
  • 50g grated parmesan
  • Fresh black pepper to taste
  • 1 tsp olive oil
  • Basil to garnish, if you’re feeling ~extra~

Cook your pasta according to the packet instructions. Once cooked, drain it, reserving about half a mug of the precious pasta water. Throw the pasta back in the pan on a low heat and add the oil, parmesan and a little of the pasta water. Stir gently until it forms a glossy sauce and then season with the black pepper. Garnish and serve!

 

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72 Mighty Meatballs

You can’t just make A FEW meatballs. They’re one of those foods where if you’re making them, you should be making a LOT of them. This happens especially if you’re mixing your meats – mine are pork and beef – because you can’t buy a tiny pack of beef mince and a tiny pack of pork mince. You might as well go whole hog, buy 1kg meat and spending your afternoon well… Ballin’. That’s exactly what I did, and we ended up with 72 meatballs in the house.*

I’ve been making this recipe as long as I can remember, as taught by my dad (author of other delicious creations such as The Best Bolognese Sauce and Tuna, Rice ‘And All Things Nice’) As my tastes have changed I’ve started adding more spice but the basic recipe remains untouched. Spend a couple of hours bulk balling, and you’ll have a freezer full of meaty delights that you can pop on pasta, serve in pittas as per my little packed lunches, or just eat (obviously defrosted and cooked through).

Recipe after the jump!

*Update – there’s like 20 left now

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Creamy Chicken Sausage, Mushroom and Kale Spaghetti

I am such a huge fan of Heck! Chicken Italia sausages. Not only are they lean they are also absolutely delicious! You can use them like you would pork sausages (in a sandwich or breakfast) but they also really come into their own in creamy dishes like this, just like chicken breast would.

Note this totally isn’t an advert for Heck!, and other chicken sausages are available. They’re just really, really good.

The sausages are waaaaay easier to cut up if you cook them first so be sure to do that to make your life easier. You also get a better colour on the skin through grilling them rather than frying. Kale can be swapped for spinach too if you prefer, and I used wholegrain spaghetti because I like it but again that’s up for change.

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Sweet Basil and Tomato Chicken

This is such a tasty recipe and a great one if you have a lot of ripe tomatoes on your hands. Unfortunately, this doesn’t happen that often in the UK and definitely not at this time of year! So unless you have a really good crop you need to tomato it up a fair bit with some passata.
Butterflying the chicken means it cooks easily and (if you do it right, unlike me), your chicken goes in the shape of a heart. D’aww.
You do need fresh basil, the dried stuff won’t do this sauce justice. Simply pick up a basil plant from your local supermarket – though I always seem to end up killing them by accident. I’m just not green fingered ☹



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Creamy Pesto Mushroom Linguine

This is a really simple recipe but tastes incredibly good. It’s a great one to throw together when you’ve come in from work or if you need something to impress in a pinch.
The secret ingredient here is double cream (always one of the best secrets ingredients). It makes the pesto go further and transforms it into a wonderful silky sauce. Great with a mushroom. I often think red pesto just doesn’t get enough love, it’s a fridge staple for me. It can really bring a sauce to life as well as being great on its own.

If you’re not big on mushrooms you can leave them out, or could use red peppers, maybe even a courgette. And if you want to make this meaty, a sprinkling of crisped up bacon would definitely not go amiss.

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Comforting Cheesy Broccoli, Cauliflower and Leek bake

Doesn’t this just look like a hug on a plate? I absolutely love making this comforting bake, it’s so delicious and warming on a cold winters night.

I’ve used macaroni to bulk it out but if you’re looking for low-carb you can just use the vegetables. I also add pancetta but this is completely optional. Make sure you do have some good cheddar as the sauce is the star of the show!!


 

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