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Chicken and Pesto Lasagne June 11, 2012

Filed under: Chicken,Pasta — delishuss @ 9:31 pm
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I was looking for a healthyish lasagne and came across this one on the It turns out that it’s not actually that healthy, there’s lots of  various cheeses in it. I did try and reduce the calories and fat by using low fat mozzerella and creme fraiche. I really liked the recipe but if I was going to make it again, I would just use beef mince. I’m afraid I don’t think that chicken/turkey mince cuts the mustard. The pesto in this recipe, is a nice change from the norm. Hope you enjoy.

Prep time: 40 min

Cook time: 30 min

Serves 6



500 g minced turkey or minced chicken

1 onion, finely diced

1 clove garlic, crushed

6 tomatoes, roughly chopped

4 tbsp tomato purée

1 red pepper, deseeded and cut into strips

½ tsp dried oregano

250 g egg lasagne sheets

225 g spinach

250 g ricotta cheese

4 tbsp basil pesto

150 ml creme fraiche

125 g mozzarella, grated

25 g parmesan, grated



1. Dry-fry the minced chicken or turkey and onion for about 5 minutes until browned and the onion is beginning to soften.

2. Add the garlic, tomatoes, tomato purée, red pepper and oregano. Cook for 2-3 minutes then pour over 150ml of water and bring to the boil. Cover and simmer for 15 minutes. Taste and season with salt and pepper.

3. Meanwhile, soak the lasagne sheets in boiling water or as directed on the packet.

4. Put the spinach in a colander or sieve over the sink and pour over boiling water until the spinach has wilted. Press gently to remove as much water as possible then put the spinach in a bowl with the ricotta and pesto. Mix well.

5. Set the oven to 180C/160C fan/gas 4. Put 2 sheets of lasagne in the base of a 2.5-litre ovenproof baking dish and pour over half the chicken mixture. Top with half the ricotta mixture. Add another 2 sheets of lasagne and most of the remaining chicken mixture, reserving a couple of tablespoons for the top.

6. Add the remaining ricotta mixture and top with the last two lasagne sheets. Spoon over the reserved chicken mixture then spread with crème fraîche and sprinkle with the grated Mozzarella and Parmesan.

7. Bake for 25-30 minutes, or until piping hot in the centre and golden brown.




Creamy Pesto Pasta September 29, 2010

Filed under: Fast Food,Pasta — delishuss @ 3:52 pm
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This is quick and easy. I made my own pesto, just add some sundried tomatoes to the following recipe:

If you don’t have the time, pesto from a jar is fine.

I tried to keep it as healthy as possible by using Weight Watchers crème fraiche and tesco healthy living bacon.

Serves 2


4 chopped smoked bacon medallions

2 tablespoons of red pesto (add more if you like a strong pesto flavour)

1 chopped pepper

20g of crème fraiche

100g of penne or pasta bows

1 small onion, finely chopped

1 clove of garlic, crushed

2 tablespoons of olive oil

Salt and freshly ground black pepper


  1. Cook pasta according to packet instructions.
  2. Meanwhile, heat a pan and then pour in the olive oil. Once the olive oil is hot, fry the onions, peppers and bacon until almost browned. Add in the garlic and cook for a further 2 minutes.
  3. Stir in the pesto and heat through.
  4. Add in the pasta to the pesto and other ingredients. Stir in the crème fraiche and heat through.

Season to taste and serve with some fresh basil leaves.


Basil Pesto July 9, 2010

Filed under: Sauces — delishuss @ 7:08 pm
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I got this recipe down at Dunbrody House Cookery School.  This is a real staple sauce, use it with chicken, mixed with mayonnaise to make a salad dressing, as a spread on sandwiches and also on boiled potatoes. Yummy!

I found that I needed to alter the quantities slightly, so taste as you go along. 


30g fresh basil leaves (1 large handful)

15g grated parmesan (2 dessertspoons)

Juice of ½ lemon

1 dessertspoon of pine nuts (toasted or untoasted)

100-150ml olive oil (amount depends on your desired consistency)

2 cloves of garlic crushed



  1. Add all the ingredients into a food processor or puree with a hand blender until they are smooth.
  2. The basil pesto will last in your fridge for up to 3 weeks. Although it will darken slightly in colour it will still be delicious as the flavours will just be more mature.
  3. If you are unsure what you intend to use the pesto for I would suggest making it a little thicker and adding extra oil as is required.

 You can make an alternative version of this pesto using sundried tomatoes, parsley, rocket or coriander.


Serrano Ham Tortellini with Creamy Pesto Sauce

Filed under: Fast Food,Meat,Pasta — delishuss @ 6:45 pm
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This is a quick and yummy cheat.  I stumbled across it when I was experimenting.

Serves about 2-3 people


Packet of ready prepared tortellini

½ onion, chopped

100ml of cream

½ bottle of white wine (small bottle)

20ml of liquid stock

4 teaspoons of pesto (see recipe in sauces section)

Salt and pepper to taste

2 tablespoons of olive oil


Prepare tortellini according to packet instructions.

Meanwhile, fry off the onion in a separate pan. Add the wine and reduce, add in the pesto and stir.

Add in the liquid sock and slowly add the cream, stirring constantly. Season to taste.

Remove the tortellini from the heat and add to the sauce.

 You could sprinkle with some parmesan before serving.