Using a few basic ingredients you’ve got kicking about in the cupboard, this can be made (and eaten!) in less than 20 minutes. A simply delicious pasta dish that makes the perfect midweek supper.
500g chicken breast, cut into 1 inch pieces
300g pasta, we’ve used fusilli, but any you’ve got in the cupboard will work
50g mature cheddar cheese, grated
Salt and pepper, to season
- Heat the oil over a medium heat and add the chicken. Season with salt and pepper and cook for about – 5 minutes – don’t worry about it being totally cooked through at this point as it will continue to cook as the dish simmers. Next add the shallots and cook for a further minute.
- Now add the stock, cream, pasta and Herbs de Provence and stir. Bring to a boil, then cover and reduce to simmer. Leave for 15-20 minutes, stirring very occasionally, until the pasta is soft and the chicken is cooked through. Remove from the heat, stir in the cheese and serve. No-fuss and totally delicious!
By Millie Norton
We begin the festive month of December with indulgence and decorations. Here at Cellardoor HQ we aim to bring a touch of winter warmth that will touch the hearts of loved ones or add a touch of femininity to your festive home decorations. Try making our homemade marble marzipan and nutty chocolate coated butter fudge sweets – they can make the most charming gift wrapped up in a box and pretty paper and ribbons. Or even use for decoration on the Christmas tree!
Nutty chocolate coated butter fudge
- Heat the sugar, water and butter in a pan on a low heat – stir until the sugar has dissolved
- Add the condensed milk – stir occasionally until the mixture is thoroughly blended – boil steadily and mix only occasionally
- Test to see if the mixture is ready to be taken off the heat by dropping some into a cold glass; if it forms a soft caramel ball/mound then remove the pan from the heat
- Beat the mixture until it thickens then pour it into a greased tin and leave to cool
- Melt chocolate and pour over the cold fudge and decorate with the hazelnuts
To make what we call the ‘fudgecomb’ (can be seen in the photo) just continue to boil the mixture until thickens and then crumbles. The pan must then be taken off the heat immediately.
Tip: tastes great with melted chocolate drizzled on top with chopped nuts.
Marble marzipan swirls and hearts
- Bind the almonds, sugars, essence and egg together – roll into a ball
- Split the mixture into smaller balls (as many as desired)
- Add your desired food colour to each ball – a different colour to each
- Roll together to make swirls or use a mini stencil like we did to make pretty heart shapes
By Melodie Walter