Cacio e Pepe

My favourite pasta recipe is Cacio e Pepe. It’s so simple to make but the flavours are out of this world- lemony, peppery, cheesy, smokey… soooo good! I’ve saved this recipe to my highlights 🙌

Serves 4

INGREDIENTS

400g dried spaghetti

250g diced pancetta

1 tbsp olive oil

2 cloves of crushed garlic

1 pinch of chilli flakes

Ground pepper

Juice of 2 lemons

70g rocket (arugula)

30g grated Parmesan

METHOD

1. Cook the spaghetti in boiling water for 11 minutes.

2. Fry the pancetta in the olive oil for 6-7 minutes until it starts to brown.

3. Add the garlic, chilli and pepper and fry for a further minute.

4. Turn the heat down and add the lemon juice.

5. Drain the spaghetti (reserving some of the water) and toss into the fried pancetta mixture.

6. Add the grated cheese and a little of the pasta water and stir.

7. Finally add the rocket and toss into the spaghetti until wilted.

Creamy Lemon Chicken

INGREDIENTS

4 chicken breasts

Seasoning

2 tbsp olive oil

Knob of butter

1 red onion, sliced

1 clove garlic, crushed

Juice of 1 lemon

150ml chicken stock

2 tbsp flat parsley, chopped

100ml double cream

METHOD

1. Flatten the chicken breasts with a rolling pin and season.

2. Heat the oil and butter in a heavy bottomed deep frying pan and fry the chicken breasts for 10 mins each side until golden.

3. Remove the chicken from the pan and add the onion. Fry gently until soften.

4. Add the garlic and cook for a further minute.

5. Turn up the heat and squeeze in the lemon juice.

6. Pour in the stock and simmer.

7. Turn the heat down and reduce the sauce by about a third.

8. When the sauce has cooled slightly, add the cream and parsley. Stir and then add the chicken back to the pan.

9. Warm through for a further 5 minutes and serve with new potatoes and vegetables.

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Lemon Pepper Basa

These were so tasty and very quick to make. I was a bit unsure about using mayonnaise but it worked really well. The @morrisons basa fillets are great to have in the freezer and are cooked from frozen.

1) Mix 4 tbsp mayonnaise with the juice of half a lemon and a good grind of pepper.

2) Dip the frozen basa fillets in the lemon pepper mayonnaise and then breakcrumbs so they’re coated well.

3) Place on baking parchment and cook at 190oC for 30 minutes.

4) Serve with chips and peas.