My quick and easy Pesto

X1 bunch basil
X1 clove garlic
50-100g pine nuts
Salt & pepper to taste
Juice of ½ lemon
Parmesan cheese
Olive oil to loosen

In a pestal and mortar bash the basil until half the size. Add your garlic and repeat.

Once combined add the remaining ingredients and enough olive oil to loosen the sauce.

Taste and add more pepper, salt, cheese or lemon juice to your taste.

Mix into cooked pasta

Enjoy with a glass of rosé on a sunny day like today


What’s for dinner?

As I am currently not working at the moment we are having to budget when it comes to our meals. Dinner is my favourite meal of the day. I do eat breakfast thinking about lunch, eat my lunch thinking about dinner and eat dinner thinking about pudding etc but nothing beats a cooked meal which is normally dinner.
Over the next couple of weeks I am trying to create meals with what we have in the freezer and cupboards. Tonight I noticed that I had a Chorizo ring, aubergine , Courgette and passata. Ratatouille! My style! Encouraged by a trip to France last year and my Aunt Monique telling me about experimenting with flavours I like, I made dinner which was fab, cost effective and low fat!
This is how:

Fridge & Cupboard Ratatouille
Olive oil spray
1 Onion – roughly chopped
Chorizo ring – 200g – half moons or cubed
Cherry Tomatoes - whole
2 Courgettes - diced
1 Aubergine – any size - diced
1 Red pepper - diced
3 cloves of garlic – or to your taste – roughly chopped
700ml Passata with Basil
Salt and pepper to taste

Spray a deep saucepan with the olive oil spray and add your chopped onion with a pinch of salt to stop the onions from burning.
Once pale in colour add the chopped chorizo and cook until the oil starts to realise from the chorizo then add your aubergine and stir for 5 minutes making sure the aubergine does not burn.

After 5 minutes add all the remaining veg, garlic, passata and fill half the passata jar with water and add to the veg and chorizo. Lower the temperature to a gentle simmer and cover for 1 hour stirring now and then.

Serve with either rice, cous cous or a baked potato.

Enjoy! x

#lunchtime #samanthaskitchen #recipe any lettuce leafs, x5 olives, cucumber - seeds removed, uncooked green beans cut in half, shredded roast chicken 75g- or any left over meat or fish, fresh basil leaves, half lemon, salt and pepper to taste. Add all to Tupperware box, close lid and shake well before consuming #3points #fillingandhealthy #weightwatchers #goalbymay #domesticgoodness