How to Cook: Moroccan Cous Cous

I have recently become obsessed with cous cous – it’s easy, ready in 5 minutes, and requires minimal clean up. Not only that but it’s a filling and healthy lunch that will see you through to dinner.

What’s even better it is so versatile that you can interchange flavours so that you will never get bored.

I like to add a variety of nuts, fruits, vegetables, and meats to create a well-balanced meal which is ready for me to defrost and eat when needed.

If you like this simple dish, then I have many a cous cous creation for you to try so check back soon for more and let me know how it goes.

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How to Cook: Bacon and Mushroom Tagliatelle

If you’ve been following my social media platforms at the minute you will know I can’t shut up talking about this absolutely delightful dish. Bacon and Mushroom Tagliatelle was a staple in our house until Schwartz discontinued the packet mix and mum had no herbs to whip it up herself. The dish had almost gone extinct from memory until at Easter I decided to take it upon myself to do an exact recreation. And by exact, I mean perfect!

Armed with a tin of tomatoes, tomato puree, and a variety of herbs, I set to work. The end result was mind-blowing, it was like that scene in Ratatouille where the food critic had full-on food nostalgia!

Now I know what you’re thinking, “come on Anna, it’s hardly a notable achievement is it?” Well, here is where you are oh so very wrong. Yes, herbs may be down there on your list of experimental condiments but I tell you this one slip of the hand with some Rosemary or Thyme and the dish has gone rogue without any hope of returning.

Equally if you’re new to the practice of herbs, spices, and all things home-cooking then this dish is a great starting point to build your kitchen confidence! So shake away my dear followers – SHAKE AWAY!

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