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    Connie's Recipes

    Homemade Chicken Curry

    Homemade Chicken Curry

    I much more enjoy making my own curry for our children to eat as you know exactly what you are putting into the meal and it’s far more healthier and tastier than the takeaway version. 

    Prep time: 15 minutes

    Cooking time: 45 minutes


    Chicken breast, cubed

    1 large onion, thinly diced

    4 garlic cloves

    Ginger, 1cm chunk grated

    1 red pepper, thinly sliced

    4 fresh tomatoes, chopped or blitzed

    2 tbsp of single cream

    3 tsp garam masala

    2 tsp mild curry power

    1 tsp ground cumin

    In a medium heat pan, add a couple of tbsp of olive oil and gently fry the sliced onion, garlic and grated ginger until soft and golden brown (around 5-7mins), add spices and the chicken breast and fry for 5 mins then add red pepper and tomatoes (add seasoning here if you wish).

    Cook on a low heat, until chicken is cooked. The curry is ready to eat once the chicken is cooked although for more flavour, it’s always quite nice to cook on a low heat for longer if you have time. If the liquid has reduced too much, you can add a small splash of water and let simmer. 

    Add the single cream just before serving. You can also add some fresh chillies if you would like the curry to be more spicier.

    Other links:

    Onco bamboo bowl and spoon set

    Oogaa weaning range


    All-in-one Mediterranean Chicken

    All-in-one Mediterranean Chicken

    I have a handful of 'go-to' dishes when I am stuck for ideas or if I have little time to prep for a meal and this 'All-in-one Mediterranean Chicken' meal is one of them. Super quick and easy to prepare and taste absolutely delicious too. You simply wash, chop and bung all the ingredients onto a tray and bake. I never get bored of this meal. The succulent juices from the chicken mixed up with the vegetables at the bottom - just delicious! 

    Prep time: 5-10 minutes

    Cooking time: 45 minutes


    Chicken thighs and drumsticks

    1kg baby new potatoes

    1 large onion, diced

    4 garlic cloves

    2 courgettes, washed, chopped and diced into large chunks

    3 carrots, washed, chopped and diced into large chunks

    2 fresh tomatoes, washed, chopped and diced into large chunks

    2tsp mixed herbs


    olive oil

    Turn oven onto 180 degrees.

    Mix all the chopped vegetables, potatoes, garlic and 1 tsp of the mixed herbs with olive oil (season with salt and pepper if you wish).

    Place onto an oven dish and cook for 15 minutes.

    In a separate bowl, drizzle a little olive oil over the chicken along with the remainder of the mixed herbs and squeeze some lemon juice over the chicken (season with salt and pepper if you wish).

    Place the chicken thighs and/or drumsticks on top of the vegetables that are roasting in the oven and roast for another 30 minutes until chicken and vegetables are cooked


    Slow cooked bolognese

    Slow cooked bolognese

    Spaghetti bolognese is definitely a firm favourite in our house and the great thing about this dish is that it's super easy to make, tastes great and you can add heaps of vegetables to it. This is a perfect if you have children who are not so keen on veggies, it's a great way to add them into your meal as it's such a tasty dish. You can either grate them thinly or cut them up into small cubes. 

    This dish literally involves browning the meat and chucking all the veggies in and slow cook or simmer in a pan on a low heat. 

    Prep time: 20 mins

    Cooking time: 7 hours slow cooker or 2 hours on hob


    Minced beef (lamb or pork is also a good alternative)

    1 large onion, cubed

    4 cloves garlic, crushed or chopped 

    160g mushrooms, thinly sliced

    3 celery sticks, small cubes

    1 courgette, grated or small cubes

    1 carrot, grated or small cubes

    2 tsp mixed herbs

    dash of worcester sauce

    2 tins chopped tomatoes or fresh tomatoes

    1 tbsp tomato puree

    1/2 glass red wine (optional)

    Heat a couple of tbsp of olive oil in a medium heated pan, add the onions, garlic and fry for a couple of mins then add the mince and brown.  You can also add the red wine at this point to reduce.

    Once mince has browned, pour into the slow cooker and add the remainder of the ingredients. Give the ingredients a quick mix and put onto slow cooker for 7 hours on a low heat. Add seasoning if you wish.

    If you are cooking the bolognese on a hob, once the mince has browned, add the vegetables (except tomatoes) and gently cook for a few minutes.

    Add the herbs, worcester sauce, tomato puree and tomatoes. Bring to boil then turn down onto low heat to cook for one hour, then take lid off and simmer on low heat for another 1-1.5 hours until sauce has thickened.

    Serve the bolognese with rice, spaghetti, pasta or add some mashed potatoes on top (with cheese and bake) for some cottage pie.

    Beef stroganoff pasta

    Beef stroganoff pasta

    I don't know many kids who do not like pasta and with a house full of boys, means meat and carbs are a good combo to fill them up. I had steak in the fridge and the boys wanted pasta so beef stroganoff was the first thing that came to my head and a meal to prep and cook in the time in takes pasta to cook is always a bonus with a house full of constantly hungry boys! 

    Prep time: 5 mins

    Cooking time: 10 mins


    Beef, thinly sliced

    2 onions, sliced

    160g Spinach

    4 garlic cloves, chopped

    100g mushrooms, sliced

    4 tbsp creme fraiche or sour cream

    50ml Milk and a couple of spoons of cream if you like!



    Firstly, boil a saucepan of water and start boiling the pasta. Whilst the pasta is cooking, you can cook the beef stroganoff.

    Heat 2tbsp of oil in a frying pan on a relatively high heat. Add the beef and fry for 2 minutes (rare) or 4 minutes (well done). Season if you wish. When cooked, set aside.

    Using the same pan, on a medium heat add and heat another 2 tbsp of oil, gently fry the onions and garlic until soft and add the mushrooms to cook. Season with salt and pepper if you wish.

    Turn heat down low and add the creme fraiche and stir. Add the milk (and cream) which should create a creamy sauce. Pour the spinach in and let it wilt on a low heat to keep warm until the pasta is cooked.

    Drain pasta once cooked. Add the beef to the creamy sauce, along with the pasta. Stir and serve in our Onco bamboo bowl and spoon set

    Homemade houmous

    Homemade houmous

    Our children love dipping veggie sticks into houmous so I love making fresh houmous for them as I find the shop bought ones are very salty and houmous is so quick and easy to make. Simply pop all ingredients into a blender, blitz and voila...healthy homemade and tastier houmous in two minutes.

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