I’d have to agree with any accusations that a lot of my recipes are on the spicy side, and I also have a tendency towards tomato-based sauces, so I thought that a Carbonara would fit well, and might also make a nice change to the blog.
Lo and behold, Slimming World’s Little Book of Sauces contained a Carbonara sauce, so this week’s recipe is my (very similar) take on that.
Read on, for a healthy take on the Italian classic!
This week’s recipe is adapted ever so slightly from Slimming World’s Taste of Asia recipe book. It requires a bit more attention than most soups I’ve made in the past, but I found it to be completely worth the effort!
The reason I was attracted to this one, is that Nell used to make a stunning Chicken Noodle Soup back in the day – I didn’t quite want to take that on (but maybe look out for it as a future guest spot!)
The shredded chicken in this is a bit different for me, too, but I was really pleased with how it worked out. It’s hearty, comforting, and warming. It will stand up well as an entire main course in itself, or as a starter in smaller portions. Give it a whirl!
And so the World Cup is over, but I couldn’t let it pass without a Brazilian recipe! At least they’ve made it to one final =/
Over the course of the competition I’ve been perfecting a light Chicken Stew (moqueca de frango) and although it’s tasty and I can thoroughly recommend it… nothing I could do made it even remotely visually appealing.
So instead, we have these wonderful little parcels of joy! They’re perfect finger food, and will go down well as nibbles when you want to impress and offer something other than chicken nuggets and sausage rolls! They’re also suitable for vegetarians, but not in an overt way that might deter hard-core carnivores!
The recipe comes from Cabana The Cook Book – a wonderful book that I hope to review for you very soon!
But enough about that for now… let’s just Kick off, for one last time!