Recipe: Mushroom, Celery & Cream Cheese Pasta

Mushroom, Celery & Cream Cheese Pasta

This is the kind of dish I’d whip up when we’re running low on supplies or when the Mr. is out and I’m just cooking for myself. It’s super quick, super easy and still tastes delicious, so I always feel pretty satisfied when I’m done cooking and am actually enjoying the work I’ve put in. Especially on a weekend, when I like to pair it with a small glass of wine and catching up on Scandal. This recipe makes enough for one person, but you can double up for multiples.


  • 100g pasta of your choosing – I used fusilli
  • 10g butter
  • Half a small white onion, chopped
  • A large celery stick, chopped
  • 100g mushrooms, chopped
  • 50g cream cheese
  • 20g grated hard cheese, like cheddar or parmesan
  1. Put your pasta on to cook following the packet instructions.
  2. Heat the butter in a frying pan over a medium heat and add the onion. Fry for a couple of minutes, before adding the celery and frying for another couple of minutes, until both have softened.
  3. Add the mushrooms and cook until they’ve released a little of their liquid.
  4. Turn the heat down to low, add the cream cheese and stir until melted. Add half of the other cheese and allow to melt. If the mixture is a little thick, add a tablespoon of pasta water to loosen it up.
  5. Once the pasta is cooked, add the sauce and stir thoroughly to coat.
  6. Serve, adding the rest of the grated cheese on top.

Mushroom, Celery & Cream Cheese Pasta 2

Mushroom, Celery & Cream Cheese Pasta 3

Mushroom, Celery & Cream Cheese Pasta 4

Recipe: Cheese-crusted Chicken



  • Olive oil, for brushing
  • 2 skinless, boneless chicken breasts
  • Salt and pepper for seasoning
  • 60g full-fat soft cheese
  • 1 crushed garlic clove
  • 12g white breadcrumbs
  • 12g parmigiano reggiano
  • 1 tbsp chopped chives


  1. Preheat the oven to 200°C (fan 180°C/400°F/Gas 6). Oil the baking tray, and lay the chicken on the tray. Brush each chicken breast with a small amount of oil and season.
  2. In a small bowl, mix the soft cheese, garlic and black pepper.
  3. In another bowl, mix the breadcrumbs, parmigiano reggiano and chives. Season well.
  4. Spread the soft cheese mixture over the chicken breasts, and sprinkle the breadcrumb mixture over the top, gently patting into the soft cheese.
  5. Bake for about 20 minutes until the chicken is cooked, and the topping golden brown.
  6. Serve as desired. I enjoyed mine with homemade potato wedges.

Recipe adapted from Mary Berry’s Cookery Course.


Recipes: Easy Bonfire Night Eats

We’re getting together as a family this bonfire night to enjoy some fireworks and some food at my sister’s new house. She previously lived in a flat, so didn’t have any space to host an outdoor display, but she now has a large garden, so we’re all looking forward to really getting to enjoy this firework season together. Here are just a couple of super simple recipes for you to whip up if you’re hosting or attending a display of your own. Recipes adapted from BBC Good Food.

Popcorn Bark

Popcorn Bark 2

Popcorn Bark 3

Popcorn Bark 4

Toffee Popcorn Bark

  • 200g white chocolate
  • 200g milk chocolate
  • 60g toffee popcorn
  1. Melt the white chocolate and milk chocolate in separate bowls. While leaving to cool slightly, line a 20cm x 30cm baking tray with parchment paper.
  2. Pour three quarters of each chocolate into the baking tray, swirling together to create a marbled effect. Sprinkle the toffee popcorn all over the top.
  3. Drizzle over the remaining chocolate and pop in the fridge until set. When you’re ready to serve, break or cut into pieces.

Mulled Apple Juice

Mulled Apple Juice 2

Mulled Apple Juice 3

Mulled Apple Juice

  • 1 litre apple juice
  • Peel of 1/2 orange, cut into strips
  • 1 cinnamon stick, plus extra to garnish
  • 3 whole cloves
  • 1 tablespoon maple syrup
  1. Put all the ingredients into a saucepan and simmer for 5-10 minutes.
  2. Serve with some orange peel and an extra cinnamon stick.

Recipe: Vegetable Casserole Pie

Vegetable Casserole Pie

There’s nothing I love more on an autumn day than tucking into something warm and filling, food comforts in a unique way all of it’s own. Now, I can’t claim that this pie is exactly healthy as there’s a bit of butter in there, but you could definitely do worse than this when you’re looking to get your vegetable intake up. Not only that, but it’s absolutely delicious and the mashed potato as a topping makes a nice change from pastry. This serves two people, but I had it over two days as this guy that I live with isn’t as much into the vegetarian food as me!


  • Two large white potatoes, cut into large chunks
  • A splash of milk and a knob of butter, to mash the potatoes
  • 300-350g casserole vegetables (carrot, parsnips, leeks, etc.), chopped – I used a frozen selection
  • 30g butter
  • 30g white onion, chopped
  • 20g plain flour
  • Pinch salt and pepper
  • 200ml vegetable stock
  • 70ml milk
  • 1 teaspoon wholegrain mustard
  1. Put the potatoes into cold water, bring to the boil and simmer for approximately 15 minutes, or until soft. Mash with the milk and butter and set aside.
  2. Boil the vegetables according to the packet instructions, mine took 6 minutes to cook from frozen.
  3. Cook the onions in the butter until soft over a medium to low heat, about 5 minutes, then stir in the flour, salt and pepper and cook for a minute.
  4. Slowly add the stock and milk, continuing to heat over a medium to low heat until the mixture is thick. Add the mustard and stir until mixed in. Remove from the heat.
  5. Add the vegetables to a casserole dish and pour the sauce over the top, stirring until fully coated. Add the mash potatoes in a layer on top, covering the vegetable mixture entirely.
  6. Grill the pie under a medium heat, until it’s slightly browned and crispy.

Vegetable Casserole Pie 2

Vegetable Casserole Pie 3

My Favourite Popsicle Recipes

My Pinterest food for recipes has nearly 300 pins on it so far, and something that seems to be sticking out as a big love of mine based on what I pin is popsicles. I adore them, and have even posted my own recipe for some here back last March, but I don’t think I make nearly enough of them based on how many recipes take my fancy. I’ve picked out my favourite bunch here in the hope that it’ll spur me on to make some more over the coming months, even if we are headed into fall right now and they may not be the most appropriate snack for the cooler weeks we’ve sure got coming. I don’t mind, I’ll just wrap myself in a blanket as I eat them, remembering the warmer times of Summer!

Favourite Popsicle Recipes

1. | 2. | 3. | 4. | 5. | 6. | 7. | 8.

Recipe: Bacon & Pea Penne

Pea & Bacon Penne

I’ve been enjoying bringing you some of the easy and delicious meals I’ve been preparing over the last few weeks for myself and the Mr. and here’s another one for you today, which is as easy and delicious as all the rest. Although I enjoy spending time in the kitchen, when I get home from a long day at work, I prefer meals that can be whipped up in less than half an hour, and this is as quick and filling as they come. This recipe, from an Asda magazine, serves 3 or 4 depending on portion size.


  • 325g penne
  • 4 rashers of smoked bacon
  • 1tbsp olive oil
  • 1 small white onion, chopped
  • 325g frozen peas
  • 1 tsp dried mixed herbs
  1. Add the penne to a pan of boiling water and cook according to the packet instructions, which is usually around 10 minutes. When you drain the pasta, reserve 150ml of the cooking water.
  2. While the penne is cooking, fry the bacon in half of the oil, until it crisps up. Put on a plate covered in kitchen towel.
  3. Add the rest of the oil to another pan and fry the onion until soft. Add the pasta liquid, peas and herbs. Bring to the boil, cover and simmer for 5 minutes.
  4. Remove two thirds of the peas from the pan and add to the pasta. Add the rest of the mixture to a blender and blitz until liquified.
  5. Season and stir into the pasta. Cut up and sprinkle the bacon on top as you serve.

Pea & Bacon Penne 2

Pea & Bacon Penne 3

Pea & Bacon Penne 4