What’s for tea? 

The million dollar question, that is asked every night, by all hungry mouths around the World. And If, like me, you are met with disdain at your chosen menu choice, then I feel your pain. My little beloved is rather picky and if he had his way, would eat organic lamb chops cooked in garlic every night. So one meal out of seven is guaranteed to get the thumbs up, phew! The other six, well let’s just say we run the gamut of emotions…….

So to today, a day filled with park life, meet ups, games, mud, fractions (using gingerbread men) creating stories about knights and tons of fresh air.


Surely anything I dished up would be appreciated after a day as fully loaded as that……’Can I have lamb please Mumma’? Feeling crushed inside, knowing I have made homemade meat balls, I answer (over smiling) ‘ Not tonight darling, you’ve got meatballs’ I waited for the answer……and after a scowl, he just skipped off and played. I mean talk about leaving you hanging.

It all turned out good in the end though,  food was consumed and dramatics were kept to a minimum. Joy.


What about me…..

I decided to cook myself a dish that seems to put its arms around you, smother you in kisses and basically make you feel so damn good, that you simply must cook it. It’s quick too, which is a must whilst navigating your way around your six year old.


CREAMY LEEK, MUSHROOM & RED ONION COURGETTI

So deliciously tasty, you simply have to make it!

Ingredients (to serve 2)

1 tablespoon coconut oil

2 leeks

1 large red onion (cut into fine rings)

A large handful of regular mushrooms (sliced finely)

2 large courgettes (spiralized)

2 tsp dried herbs de Provence

Salt and pepper

1 tsp paprika

For the sauce 

1 cup of organic cream cheese

6 tsp butter

1/2 cup of full fat milk


Method 

Fry your veg in coconut oil and add the herbs, paprika and season. Cook on a low heat for about 15 minutes. Add the courgetti and cook for a further 10 minutes. Take off the heat and cover.


In a small pan, heat the butter and cream cheese, on a low heat for about 10 minutes. Stirring slowly. Add the milk and stir continuously for about 5 minutes.



Before adding your sauce to the courgetti, drain some of the liquid from the veg. Courgette holds a lot of water.


Stir in your sauce and sprinkle with paprika. Eat immediately and enjoy!

Have a great evening all 🙂 Cx

Please feel free to leave a comment or ask a question….

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