Creamy pesto and chicken mushroom gnocchi

This delicious recipe is from Majida on Facebook. I want it RIGHT NOW !! So easy too!

I feel like i’m ripping my readers off by not writing long drawn out posts before a recipe. I feel like I should be remembering a time long ago at some far away place whilst drinking champagne and watching the sunset and children playing at my feet that I ate something the same as this….

Sorry.. It’s not my style.

I just want to record delicious food with occasional spam of my family.


Boil the gnocchi and put it aside . I used two packs .Once it floats to the top it’s ready.
In a saucepan . Pan fry half a kilo of chicken. Once cooked , add a finely diced onion until soft(not brown) , in a tbsp of oil. Then 5 large cloves of garlic . Once you smell the aroma , add a tbsp of pesto and toss . Then 500 grams of mushrooms . Toss until cooked . Add 400ml cream and 400 ml milk. And two tbsp of cornflour mixed into the milk. , drizzle it in slowly and on low heat so it doesn’t clump . Tbsp of vegeta, 2 large spring onions , 2 tbsp of Parmesan handful of parsley and salt and pepper to Taste. Once it’s reduced to the thickness that you like. Turn off the heat and add the gnocchi in and toss . 😊Bon appetit


Chicken and Mushroom Pies

Mona from a cooking group I am in cooked another one of Tagrid’s beautiful recipes. They look amazing!

There are no measurements to the ingredients so just go with what you feel.

chicken breast cut in 2cm chunks (3 breast fillets)
sliced mushrooms
diced onion
crushed garlic
tablespoon wholegrain mustard
teaspoon vegeta (chicken stock powder)
italian herbs
tablespoon chicken gravy powder
2 tablespoons plain flour
approx 2 cups milk

cook chicken in batches, set aside

in some butter/olive oil sautee onion + garlic for a few minutes. add the mushrooms & cook until slightly wilted. add flour & mix, then slowly add milk whilst mixing until thickened. add mustard, vegeta, gravy powder & italian herbs. adjust seasonings & thickness of the sauce if desired & add the chicken back in.
cool before filling pastry.

Rainbow Fettuccini With Creamy Garlic Chicken, Roasted Pumpkin, Mushroom & Spinach

You NEED to make this recipe, it’s a definite family pleaser and full of flavour. I love bright rainbow pasta also because it makes the little ones excited to eat it *little do they know the pasta has hidden veggies inside* but that’s a mum’s secret 😉

This recipe is from a lady named Rana on a Facebook food group I belong to. I hope that you enjoy it!


Rana’s recipe details are as follows:

Add diced pumpkin to baking tray along with 4 Cloves garlic, salt, cracked black pepper and veg oil, mix and bake on high 220 degrees till golden.

Remove pumpkin once cooked, leave roasted garlic in tray along with oils, mash garlic, and add in diced chicken tenderloins, sliced basil leaves, cracked black pepper, chicken salt, add in sliced mushrooms, baby spinich leaves.

Once cooked add in, 600ml lite cream, 300 ml milk, leave to simmer adding in cornflour paste to thicken, add in cooked pasta and diced pumpkin and simmer a little longer. leave covered for 20 mins for pasta to soak in sauce and enjoy!