PENNE PASTA BAKE WITH PEAS, PANCETTA & RICOTTA

I am rarely cooking new recipes nowadays. It is impossible to cook when my toddler Olympia is awake as she constantly wants to be carried or is hanging onto my legs. Plus it is the last thing I want to do when she is having a nap. As a result, I have just been rehashing old recipes and cooking lots of baby recipes which thankfully my elder daughter Arabella is a huge fan of too, such as salmon and broccoli pasta in a cheese sauce, or jacket potatoes with a filling. 

Anyway I decided it was time to up my game, stop being lazy and cook a family dish that we can all eat and I can then freeze the leftovers - I started with a mac and cheese, then a cottage pie and on Sunday I cooked this recipe from Waitrose website.

Ingredients for 6 people:

500g dried pasta (I used penne)
Around 200g pancetta
1 large onion, finely sliced
1 long red chilli, deseeded and finely chopped (I left this out)
500g ripe vine tomatoes, roughly chopped
110g frozen peas
250g tub of ricotta cheese
50g Parmesan, grated
25g fresh basil leaves, torn
2 tbsp extra virgin olive oil

Preheat the oven to 200C / gas mark 6.

Prepare and cut all the ingredients.

Dry fry the pancetta in a frying pan for around 5 minutes until golden and crispy. Then remove with a slotted spoon and place to one side.

Using the same pan, add the onion and cook for 5 minutes until it begins to soften and then stir in the chilli (if using) and tomatoes for around ten minutes until it starts to form a sauce. Then mix in the pancetta.

Meanwhile cook the pasta according to the packet's instructions - mine took ten minutes until al dente. For the last 4 minutes, add the peas and then drain.

Finally mix all the ingredients together and pour into a baking dish.

Spoon the ricotta evenly over the top, then scatter with Parmesan cheese. Bake in the oven for 15 minutes until the cheese has melted and the top layer of pasta is golden and crusty. To serve sprinkle with basil and drizzle with olive oil.

This was really good, I loved the combination of flavours and the fact it was cheesy but not overpowering. Olympia, my 15 month old, adored it and I think it's so important that she sees us eating the same thing as her. Not surprising my husband enjoyed it so much, he ate for 2....resulting in not much left to freeze for Olympia for next week!!

AFTERNOON TEA AT THE PALM COURT AT THE LANGHAM, WEST END

It was my birthday last week and we wanted to celebrate as a family and go somewhere special - (I definitely wanted something a little more exciting than Pizza Express)! We decided to go to the Palm Court at the Langham, we had gone for afternoon tea there at Easter and I remembered there was a pianist playing which drowned out Olympia's moaning!! 

Pascal and I had the Wedgewood afternoon tea and my daughter Arabella had the children's afternoon tea with Hamley's which includes a cuddly teddy bear.

I love afternoon tea and what I love most about the Langham is the free flowing sandwiches - they are amazing and we definitely wanted more than one plate. The sandwiches were classic English cucumber, cream cheese and chives; Burford Brown egg, marinated artichoke on rosemary bread; beef pastrami, sauce "Albert", watercress on caramelised onion bread; Scottish smoked salmon, Sarawak pepper and preserved lemon cream; and finally classic "prawn cocktail", iceberg and tomato powder on a potato bun. 

I have to say they were all divine. The pastrami one was definitely my favourite although I was also obsessed by the egg and artichoke - what an original fantastic combination.

Arabella had the jigsaw sandwiches which were also delicious. They were more child friendly flavours - hummus and red pepper, cheese, jam and I can't remember the last one. She adored them and also our cucumber and cream cheese which she kept stealing. Thankfully there was no limit on the amount of sandwiches you can have so Pascal and I had two plates and Arabella a couple of extra. Even the baby Olympia tried some too!

Next up were the scones which are Pascal's favourite part of afternoon tea and these did not disappoint. They were freshly baked - some plain and others with sultanas and then served with clotted cream and strawberry jam. Not surprisingly we had two plates of these as well!

Arabella's cakes were adorable. They consisted of Pedro Pig, a strawberry ganache with vanilla sable. Billy Bee was a mango and passion fruit jelly with chocolate sable whereas Lily the Ladybird was a vanilla sponge with raspberry whipped ganache. Finally Cecil the Sheep, was a crunchy choux with Langham cremeux. 

Arabella isn't the biggest fan of cakes but she did enjoy the Pedro Pig and Billy Bee. She kindly gave me Cecil the sheep which was scrumptious and Olympia gobbled up Lily the Ladybird.

Despite the fact I was already fit to burst, it was then time for my cakes. They were described as an exquisite selection and they really were. They included a Paris Brest (Crunchy Choux pastry, lightened Pecan, caramelised pecans), Babalicious (Blackcurrant and star anise soaked baba, Jivara whipped ganache, crunchy pearls), Decidedly Madeleine (Madeleine sponge, passion fruit jelly wrapped in a coat of dark chocolate), Spherically Challenged (Creamy coconut, liquid raspberry and Manjari mousse) and One in a Million (Caramelised Puff Pastry, vanilla infused mascarpone).

I am salivating as I write this....wow these cakes were outstanding. The Paris Brest was my favourite - I love these - I need to eat more of them!! Between you and me, I ate all my cakes and Pascal's, I couldn't stop.....but it was my birthday!!

Then the waitress surprised me with a birthday cake....

What a fantastic tea - amazing service, huge amounts of delicious food and beautiful piano music. Together it made a very special birthday and I would really recommend it.

The Palm Court at the Langham

1C Portland Place,
London
W1B 1JA
Tel: 020 7636 1000
Email: book@palm-court.co.uk

FAY'S SAUCY SICILIAN MEATBALLS

It has been quite a shaky weekend after the terror attack on Friday. I have always been quite blasé in the past and never expected anything like this to happen in the little bubble of London where we live. I was at my daughter's school attending a PTA meeting when we heard the news of an explosion just down the road. The school and police were amazing and we were in lockdown within minutes. I felt completely safe and looked after however as time has passed, reality has sunk in, and our family have realised what a scary world we live in. 

Anyway I have been trying to explain to my 9 year old Arabella that we can't let the baddies win and instead we need to make the most of each moment and practise an "attitude of gratitude". Therefore it was a weekend of indulgence......Diner Style Chilli on Friday night, afternoon tea at the Langham on Saturday and then these meatballs on the Sunday (plus lots of donuts, ice cream and sweets in between)! This recipe is from Fay Ripley's first book, it took about an hour and ten minutes to make and is baby friendly.

Ingredients for 4 people:

For the meatballs:
60g fresh breadcrumbs
500g lean minced beef
2 garlic cloves, crushed
1 tbsp fresh thyme leaves
Zest of 1 unwaxed lemon, finely grated
50g Parmesan cheese, finely grated (plus more for serving)
1/4 tsp ground nutmeg
2 medium eggs, beaten
Plain or spelt flour for coating
Olive oil

For the sauce:
1 large onion, finely chopped
1 celery stick, finely chopped
1 large carrot, finely chopped
Olive oil
2 x 400g tins chopped tomatoes
2 tbsp tomato puree
250ml low salt vegetable stock
2 tbsp red split lentils

To serve:
400g pasta or mashed potato or fresh baguette

Put the breadcrumbs, mince, garlic, thyme, lemon zest, Parmesan and nutmeg in a big bowl. Beat the eggs and then mix them in. Using a spoon and your hands, form into balls (about two bites in size) - mine were far too big but I don't think it mattered. Roll in flour and put in the fridge until needed.

Meanwhile make the sauce. In a large pan, fry the onion, celery and carrot over a high heat for 5 minutes, stirring regularly. Next add the chopped tomatoes, puree, stock and lentils and gently simmer for about 20 minutes. After 10 minutes, preheat the oven to 180 C (fan) / 200 C / gas mark 6.

Whilst the sauce is cooking, fry the meatballs in a splash of olive oil, turning until brown on all sides. Keep them moving by shaking the pan so they don't stick. In an ovenproof dish / pan, mix the tomato sauce with the meatballs and then pop into the oven for 25 minutes. Ideally you want to put a lid on the dish / pan but I didn't have one - I don't think it mattered but keep your eye on the food as you don't want it to burn. Don't forget to cook your side if you are having one - we did pasta and it took 10 minutes in salted boiling water.

Once the pasta and meatballs are ready, serve them with a sprinkling of cheese or even a topping of sour cream. Not surprisingly I went for the cheese!

These were really good - not your usual Italian meatballs as you can clearly taste the lemon and thyme which goes wonderfully together. We all really enjoyed them especially Olympia - she actually preferred the meatballs to the pasta which I was most pleased about as I often worry she does not eat enough red meat. I loved the fact the sauce is packed with vegetables too. Another successful recipe from Fay. We froze the leftovers for Olympia although I was thinking I might have them myself with some garlic bread - a perfect autumnal supper.

REESE'S PEANUT BUTTER FUDGE

I am sure I have mentioned before that I am a HUGE Reese's peanut butter cup fan. In fact my greatest food find of this year is the Reese's chocolate peanut butter spread....it has revolutionised our weekend breakfasts as the whole family loves it. In fact I rarely had breakfast before.....now I can't get enough....which is really not good for my figure especially as I have it with both baguette and butter! 

Anyway my daughter Bella and I made a board on Pinterest last week dedicated just to Reese's and this is one of the recipes we came across. It was very easy to make, it took about 15-20 minutes and then needed to be chilled in the fridge overnight. 

Ingredients for 25 squares:

397g tin condensed milk
300g white chocolate
200g peanut butter
25g butter (can be salted or unsalted)
100g icing sugar, sifted
Around 200g mini Reese's peanut butter cups
Around 150g Reese's Pieces (You can add more or less if you want)

Line a tin/dish with baking paper. The recipe recommends one that is 9 x 9" however mine was 10 x 7". I don't think size really matters (this time!), just use what you have. 

In a heavy based saucepan, mix in the white chocolate, peanut butter, butter and condensed milk. Melt on a very low heat so the chocolate doesn't get stuck on the bottom and burn, and that all the ingredients combine together. It might take a while but it is important to do it over a low heat. Mine took around 10 minutes. Pour into a large mixing bowl.

Sift the icing sugar and beat well. I just used a spoon rather than an electric mixer. Once completely combined, add in most of the peanut butter cups and Reese's pieces and fold. Keep some left over to sprinkle on top.

Pour into the baking tin and smooth over the mixture. Sprinkle with the rest of the Reese's and press in. Put in the fridge for at least 3-4 hours but ideally overnight.

We did try the fudge after a few hours in the fridge and it was good but it was much better after it had set overnight. Once set, cut into squares and enjoy. Our squares were obviously very large!!

I love Reese's and I love fudge so this combination was the dream!! My only alteration I would make next time is I would probably add some big Reese's peanut butter cups too....in my opinion you can never have enough. I also added some of this fudge to my bowl of ice cream last night which I highly recommend if you are a little piggy like me!!