Simple Barbeque Chicken Fajitas

This version of Chicken Fajitas is so easy - anyone can do it!

Ingredients - for 4 people

Diced Chicken Breast

2 Large Onions

2 Red Peppers

1 Yellow Pepper

Mushrooms

1 500g Jar of Barbeque Cooking Sauce (Asda 98p)

8 Tortilla wraps

Dice the onions and fry off with the diced chicken for around 10 minutes.

Add the barbeque cooking sauce and chopped peppers.

Simmer for another 10 minutes.

Add the sliced mushrooms and simmer again for 10 minutes.

Warm up the tortillas for 7 seconds each in the microwave.

Place a generous amount of filling into each tortilla, wrap and eat! Simples!

Main Courses - Spaghetti Bolognese

There are a whole multitude of ways to make spaghetti bolognese. Here is a very simple way of making spag bol that anyone can do! - if your way differs to the below, then submit your recipe to my mum's recipes.

Ingredients (for 4 people)
500g Lean Minced Beef
Jar of good quality pasatta
2 Courgettes
2 Large Onions
2 Red Peppers
Mushrooms
Spaghetti

Fry off the minced beef with the onions for around 15 minutes in a splash of olive oil
Add the jar of tomato sauce and continue to heat for a few more minutes, before adding the chopped peppers, courgettes and mushrooms. Simmer for 15 minutes
In the meantime, boil a pan of water and add the spaghetti for around 12 minutes.
Heat the bolognese until vegetables are done to your taste.
Enjoy!

Starters: Wild Mushroom Risotto

Wild Mushroom Risotto
Ingredients
6 Challots (or 1 large Onion)
Vegetable Stock (approx: 1 pint)
Arborio Rice
Oyster Mushrooms
Chesnut Mushrooms
White Wine (optional)
Marscapone
Grated parmesan

1 Dice the challots (or onion) finely & warm a little butter in a large non-stick saucepan.
2 Add the challots to the pan & sweat for 5 minutes.
3 Add the arborio rice and stir into the juice from the challots for 1 minute.
4 Add a splash of white wine & stir continuously for another minute.
5 Add vegetable stock - just enough to cover the rice. Stir, and leave to simmer for 2 minutes.
6 In another saucepan, add a little olive oil & fry off the mushrooms.
7 Continue to stir the rice every so often. When the stock has been fully absorbed, add more of the stock.
8 After a pint of stock has been soaked up, approximately 20 minutes after you added the rice, take the mushrooms out of their pan & dry them on some kitchen roll.
9 Add the mushrooms to the risotto now & continue to simmer until there is only a little liquid left.
10 Turn off the heat & start to add the marscapone cheese. Stir well & serve with grated parmesan.

Main Course: Tomato and Courgette Au Gratin

Tomato & Courgette au gratin
Ingredients
2-3 courgettes - in 1 cm slices
8 mediums tomatoes - in 1 cm slices
basil (optional)

This is a very easy meal - healthy & ready to eat in no time!! Absolutely anyone can do this recipe. After slicing the courgettes, sprinkle with salt and leave for at least half an hour. The salt will bring out the excess water from the courgette. Don't forget that you've already added salt when thinking about seasoning the dish.

After half an hour, dry the courgette with kitchen roll & fry the sliced courgette in a pan with a little olive oil. Remember to turn them over every now & then! Skin the tomatoes before slicing. Do this by boiling a pan of water, marking ax 'x' in the tomato with a knife & putting the tomatoes in the boiling water for about 1 minute. After this, the skins will simply slip off. Now slice the tomatoes.Put a layer of courgette in the bottom of your gratin/casserole dish. Now add a layer of tomatoes, followed by a layer of cheese. Then add a layer of courgette & follow the pattern! Bake in the oven for 30 mins at about 200C.Finish, by putting the dish underneath the grill for a couple of minutes, to make the top layer of cheese really crispy!!

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