Tag Archives: Dinner

Carb Free Pork & Courgette Pasta

carb free pork and courgette pasta

Ok….before I get started…I have to tell you all that I am not a food nazi who hates carbs, in fact I love carbs more than is healthy….Full loaves of bread swiftly disappear under my watch as does mammoth amounts of pasta.

The reason I end up making a carb-free dinner is the abundance of courgettes I often find myself with at this time of year from my two raised bed veggie garden. I’m a bit slack at collecting the little blighters on a regular basis so I often find myself with something resembling Arnold Schwarzenegger in courgette form.

I have found however that courgette peeled with a peeler and flash fried in some sort of homemade dressing is a great carb replacement…and that folks is fact because even Mr Pigeon doesn’t complain about the substitution….and he’s pretty carb obsessed too.

This entire dinner takes under 10 minutes to cook so it is a great workday meal to throw on the table when you are too tired to think.

Ingredients (for two)

2 pork chops

1 large courgette (green or yellow…let’s not be fussy)

2 tbsps of French Dijon Mustard

A glug of cider vinegar

Go ahead and peel your courgette, skin and all. You want all that courgette-y-ness in a bowl ready to flash fry after you’ve done the pork chops.  You will need to pop your oven on to warm, this is just to keep your chops hot as you fry the courgette.

You will get to a point in the courgette where you hit seeds (if you let them get marrowy like I do) so stop otherwise it’ll be all pippy and horrid…I normally chuck the center in with the chickens as they go mad for it!

I love courgette as they taste of nothing and they can be melded into whatever you want in a dish. I make a mustard sauce for this dish as it goes well with the pork.

(Does it really count as a sauce if it’s two ingredients? Probably not…)

Pop the pork chops in a frying pan with a little glug of oil and get them cooking. They will only need about 4 minutes a side.

Whip up your mustard sauce by popping the mustard in a bowl, giving it a good stir and slowly adding cider vinegar until you have a runny dressing. I use a teeeeny whisk for this as I like to pretend I’m Nigella at this point….she always has a teeny whisk on the go.

Once your chops are done, pop them in your warmed oven on plates.

Throw all the courgette into the hot pan with all the pork juice and poke them around a bit until they are all covered and are heating through. Pour over your mustard concoction and gently mix. Poke about for about two minutes before getting your plates back out of the oven and serving up the veg from the frying pan.

Any sauce left in the pan can be drizzled on your pork chops and courgette on the plate and enjoy with a glass of something, whilst feeling smug that you aren’t having carbs.




Midweek Munchies: Tomato & Mozarella Spaghetti Bake

Now, this may not look that appealing – that is partly due to my poor photography – but it tastes DIVINE.


  • 2 tbsps olive oil
  • 2 garlic cloves
  • 400g chopped toms
  • A good pinch of chilli powder or a chopped chilli
  • 400g of Spaghetti, snapped down into little bits
  • 250g of mozzarella, sliced
  • a handful of basil leaves
  • Other grated cheese (optional)


  1. Preheat oven to 200ºC/Gas Mark 6,  and put water on to boil in a pan.
  2. Heat the oil in a large pan and then fry the garlic for about a minute.
  3. Chuck in the toms and chilli, bring to the boil and then simmer for 10 minutes.
  4. Whack your broken up spaghetti into the now boiling water and let cook according to the packet instructions.
  5. Drain the spaghetti and mix with the tomato sauce and the basil.
  6. Add half of the tomato spaghetti to an ovenproof dish, layer half of the sliced mozzarella on top, and then repeat the layers, finishing with some optional grated cheese.
  7. Bake for 15/20 minutes. Scatter with extra basil leaves and serve.


Midweek Munchies: The Best Dinner in the World

We’ve all had those days where everything goes wrong and the last thing you want to do is cook in the evenings. That is totally the story of my life this week – what with staff off sick, my time on unit has doubled and I’m beginning to wear out, wear thin and wear down.

Last night, we concocted a dinner so absolutely fabulous I felt it needed posting about and repeating every time I feel a little blue. It was hassle free, full of everything I was craving and I barely have to use any cutlery.

Baked Camembert, Chicken Dippers, Onion rings, Sliced French Bread, Cucumber and Brussels Pate. All those things are amazing…put them together…AMAZING SQUARED!

Baked Camembert is possibly one of my favourite things, and it is so ridiculously easy to do. You just remove all the packaging and bang it in an ovenproof dish, and bake for 15 mins at 200ºC.

I mean melted cheese for dinner? WIN!

Midweek Munchies: Stuffed Peppers

Return of the Midweek Munchies!

Stuffed Peppers with garlic mushrooms (adapted from Nick Nairn).

We had these just over an hour ago, they are super yum and sooo easy to make.

I love stuffed peppers. Despite the fact that I make them, I still feel a little bit excited about cutting into them for the inners! This recipe began as a Nick Nairn, but as always I tweaked.


  • 2 large peppers
  • 1 spring onion
  • Knob of butter
  • 10 mushrooms (chopped)
  • Couple of radishes (I LOVE RADISHES – I literally put them in everything right now)
  • Chives & Coriander
  • 1/2 a lime
  • Lettuce (shredded)
  • Finely grated cheese
  • Couscous (just under enough for two)


  1. Cut the lids off your peppers, and remove all seeds. Also level the bottoms so they will stand up. But do this carefully so you don’t make a hole!
  2. Put the peppers in the oven at 200ºC for 8-10 minutes to soften.
  3. Now whack your butter, spring onions, chives, coriander, radishes & mushrooms in to fry in a small saucepan. Squeeze in your lime juice.
  4. Now make your couscous. This will be mixed in with your mushroomy makings a bit later.
  5. Line the bottom of your pepper with some shredded lettuce. Use the rest to garnish.
  6. Mix your mushroomy makings with the couscous, and then stuff…literally STUFF it in the peppers.
  7. Sprinkle in cheese and serve.


We ate the whole lot. I’m a little sad I didn’t overmake… Now what am I  to have in my lunchbox tomorrow?!

Midweek Munchies: The Best Egg Mayonaise Sarnies

Wednesday has rolled around again and I’m feeling peckish.

I’m home for half term and for lunch I made….

The Best Egg Mayo Sarnies

Now of course, I think they are the best….I make ’em. And I stack them full of things I like. So for me, they are the best.

Ingredients (per sandwich)

  • 2 slices of bread
  • slice of ham
  • 2 eggs
  • spoonful of mayonaise
  • a spring onion
  • chives
  • an inch of cucumber


  • Put your eggs on to hard boil, after they are boiled, leave them to one side to cool.
  • Chop your chives, spring onion and cucumber finely.
  • Peel your eggs, and then with your chopped greens, mix with mayonaise.
  • Build your sandwich. Layer your bread, then ham, then your egg mixture, cover with rocket and then finish with your other bread slice.
  • Cut and serve.

Midweek Munchies: Baceese & Mint Pasta

I’ve decided to start a weekly feature on my blog, called Midweek Munchies. A feature to make sure I log my kitchen tinkerings weekly and regularly.

This week its Baceese (say Bake-eez) & Mint Pasta.

It’s a new favourite in our house, but P complained about the washing up due to the cheese, so make sure you rinse out your pan ASAP.

The mint in this recipe really makes it, so I really would advise against omitting it!

It takes about 15 minutes from start to finish, so perfect for an after work dinner.


  • Enough pasta to fill your bowls (any shape you fancy – I use fusilli as that is what I had handy)
  • a splash of vegetable oil
  • Bacon
  • Frozen Peas
  • Chopped Mint (I plucked mine from my windowsill pot! Check me out!)
  • Grated Cheese (I grated a shed load because P loves cheese)


  1. Boil up your pasta, drain, but reserve half a cup of the cooking water.
  2. Heat up the oil in a pan, and fry your bacon for 4 minutes.
  3. Add your peas and a splash of water and cook for another 4 minutes.
  4. Toss the pasta through the bacon and peas, ensuring it gets mixed in all the bacon fat.
  5. Add the chopped mint and grated cheese, mixing well, adding the reserved water if it looks too dry.
  6. Serve and Enjoy!