A #backofthefridge dinner…..

You know what it’s like when you haven’t been shopping because pay day is still a day away. You reach for the left over ingredients in the fridge. Well tonight I did exactly that and rustled up sheer heaven!

You Will Need:

  • 100 grams of bacon strips/lardons
  • 1 red onion, diced
  • 2 tablespoons of Philadelphia
  • 2 tablespoons of Saint Agur spreadable
  • 50ml of milk
  • pasta

Preparation Method:

  • put on your saucepan of water and add pasta, boil for ten mins
  • fry your diced red onion for two minutes
  • now add your bacon and fry for four minutes
  • add your Philadelphia and Saint Agur and let it melt in for a minute
  • add you milk
  • simmer for three minutes
  • now fold in to the sauce your pasta

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A birthday dinner for mum!

On Saturday I got to go to my faveourite restaraunt for my mums birthday and I thought I would share this experience with everyone.

We went to Chimi Changas in Dockside. As always I can never decide what to have. It tends to be the starters I struggle with Jalepino Bullets, Calamari, Chicken Wings mmmmm I want it all. What I actually went for was Mexican Spring Rolls. These spring rolls were filled with chicken and red onions sliced so they were open. They were served with a salad with salsa on top and a pot of guacamole!


For the main I had their speciality, chunky beef chilli con carne enchiladas. The enchiladas are flour tortillas with jack cheese, sautéed onions and peppers baked in the oven with a smoked chilli sauce and melted cheese garnished with sour cream and chives. This is one of their nicest mains and should always be washed down with a jug of Sangria to share! Yummy :0)

Haggis Dumplings

I thought as everyone is celebrating Burns Day and Chinese New Year why not incorporate the two. I didn’t think that steamed dumplings would work well due to the textures of the ingredients, so I went for the pot sticker dumplings. Fried bottoms and steamed tops would give the best of both worlds.

You will need:

  • 100gr plain flour
  • 50 ml water
  • Haggis
  • One red onion

Preparation Method:

Mix the plain flour and water to form a dough and leave for half an hour.

For the filling you will need to add a finely chopped red onion to the minced Haggis.

Next, knead the dough for a couple of minutes and roll out into a sausage shape. You should be able to cut it into 15 pieces. Roll each segment out into circles, then add 1 table spoon your Haggis mixture. Fold in half, pinching the top where the two meet. Carefully fold the pleats, and put it on a floured plate.

To cook fry your dumplings in a pan, add a bit of water, steam with the lid on for 10 minutes, take the lid off, add another splash of oil and fry until the bases are crispy.