TBT…..Chicken Stuffed with Blue Cheese & Cranberry wrapped in Pancetta


Thought I would re-blog one of my first recipes on my Blog, I have updated it and added a printer friendly option 😉

This is a great recipe for this time of year, its hearty comforting and tasty! Give it  a read ❤

March 2015:

Chicken Stuffed with Blue Cheese & Cranberry wrapped in Pancetta

This dish is a regular for me especially if I have friends over for dinner.  It started from the Cranberry sauce, I made loads of it one Christmas and was trying to think of recipes and ways to just use it up!  Plus I also love blue cheese!  This recipe is a great winter warmer, the flavours really work well together.  My Cranberry Sauce is made with port which goes really well with the blue cheese, you can use any cranberry sauce, I will be sharing my recipe on here soon…… Continue reading

Two new recipes.. Lentil & Bacon Soup and Creamy Mushroom & Gorgonzola Risotto….

Good Afternoon!!

Here are a couple of new recipes I have cooked this week, I had a little holiday recently so haven’t cooked as much as I would have liked.

The first is a soup,  I really fancied a soup the other night, and don’t judge me but I do love a tin of soup!! The local shop here doesn’t sell Heinz or Baxters ;-), not like England where you can nip to the corner shop and pick up a tin!! So I looked in the cupboards and decided to make something hearty.

My Aunt had lots of lentils in, a few pieces of bacon so there it was Lentil and Bacon Soup…..Yum!


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3 cups yellow split pea lentils

7 cups water

1st salt

6 rashers of bacon diced

1 onion diced

3 celery sticks diced

3 carrots sliced

3 garlic grated

1″ chunk ginger grated

2 bay leaves

1 tbsp cumin

handful fresh thyme

3 cups stock (I used some beef stock my aunt had in the freezer left over from a roast 🙂 but there wasn’t enough so I added a oxo too)

1 tsp garam masala

optional 1 tsp chilli flakes



1 tbsp oil

optional fried onions for the topping


In a deep saucepan pour in the lentils and the water, and a teaspoon of salt. Bring to the boil and let this bubble away, stirring every so often as it can stick. You want the lentils to be cooked but with a slight bite, the liquid should be thick. The consistency you are looking for is like mushy peas. Do not throw away the water you need all of this.

Whilst the lentils are cooking heat another deep pan and fry your bacon until crispy, I didn’t add oil at first as it gives off a lot of oil. But if it sticks drizzle in a little.

Once crispy set aside.

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Then to the same pan pour in a little more oil if needed and add in the onions, celery and carrots. Sweat them on a high heat until soft but not brown.  Then add in the garlic and ginger, the bay leaves, thyme sprigs and cumin and cook for a few minutes.

Pour in the stock

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Cover the pan with a lid and let this bubble away while the lentils are cooking, cook until the carrots are tender. Once they are tender remove the bay leaf and thyme sprigs then blitz the stock to be smooth.

Once the lentils are cooked you can add these to the stock pan.

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Stir this well. Then add in the bacon.

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At this point taste the soup and see if it needs seasoning, it should already have enough salt, as we added salt to the lentils and the stock and bacon should be salty…..but you may want to add in some black pepper. I also added in some chilli flakes.

Then sprinkle in the garam masala, stir and let the soup cook for another 5 minutes.

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Serve with crispy fried onions on top…..soooooo good!

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xxxx Continue reading

Creamy Gorgonzola & Mushroom Tagliatelle


Last night I made this delicious creamy mushroom pasta, I love blue cheese and Gorgonzola is my absolute favourite! Its creamy and tasty and great in sauces. I also LOVE mushrooms so this dish was heaven. It’s meat free too; to be clear not vegetarian……..but if like me you like to have a night off from eating meat this recipe is a good one. My Aunt doesn’t like blue cheese but she tasted a little of mine then decided to plate herself up a portion!! So do not be put off if blue cheese doesn’t do it for you 🙂

Warning!!!…..this is full of cream, butter and cheese so it is an indulgent dish, but we all need a little of this every now and again ha ha !!!! ❤

Lulu xxxx Continue reading