One-Pot Chicken Fajita Pasta

So, I’m guessing that many of you reading this will be expecting me to write something about a South African Christmas. Well, sorry to burst your bubble but you will just have to wait another week for that one!

This week, however, I thought that I would do something a little bit different, something that I haven’t done for a while on my blog – making food!

This recipe is for one-pot chicken fajita pasta; this is a dish that is not only quick and easy, but one that saves on the washing up too. So without further ado, here’s how to make it:



  • 3 tbsp oil (any will do. It can also be easily replaced with a low-fat cooking spray if you want a healthier option)
  • 3 chicken breasts, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 onion, sliced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp chilli powder
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 5 cups milk
  • 4 cups penne pasta
  • 1 cup mozzarella, grated


  1. Heat the oil in a large pot over a high heat.
  2. Add the chicken and cook until there is no pink is visible, then take the chicken out and leave to rest on a plate.
  3. Add the peppers and onion, cooking until the onion is soft.
  4. Then add the chicken back to the pot with the salt, pepper, chilli powder, cumin and garlic powder, stirring until everything is evenly coated.
  5. Add the milk and the pasta, stirring constantly to prevent any pasta from sticking to the bottom of the pot.
  6. Cook for about 10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta. If it does not thicken then you can add a teaspoon of cornflour mixed with a splash of milk.
  7. Add the mozzarella and mix until it has melted.
  8. Serve and enjoy!

Clotted Cream Fudge Recipe

Whilst walking around a shop on Sunday, I found a recipe for some fudge that looked pretty easy. But being a clotted cream loving family, it had to be adapted to suit or needs! So, here we have a super easy recipe for clotted cream fudge.

WARNING: Do NOT try if you are on a diet!

8oz (225g) caster sugar
8oz (225g) clotted cream
3 1/2oz (100g) golden syrup
1/2 tsp vanilla essence 

1. Grease a small baking tin (17cm) and line with greaseproof paper. Once you have lined the tin with the greaseproof paper, you will need to grease the paper so the fudge will not stick (if it does it will be a nightmare and you will just have to eat it all in one go!). You can grease the paper with something along the lines of melted butter or sunflower oil.

2. Weigh out all of the ingredients and combine into one fairly large saucepan. The ingredients will then need to be cooked over a medium heat, until the sugar dissolves, stirring continuously.

3. Once the sugar has dissolved, continue to cook but over an increased heat without stirring. You will need to use one of those weird sugar thermometers here as you only continue to cook the mixture until it registers to 116 degrees. 

A Sugar Thermometer

4. As soon as the mixture is up to temperature, remove from the heat and beat vigorously for 8-10 minutes, depending on how crumbly you want your fudge to be. The mixture will still have to be thick and grainy before you finish though – trust me, this is a seriously good workout!

5. Pour the mixture into the tin and leave it to set a room temperature preferably overnight, but if you are desperate to try it then an hour is good enough!

The end result is something quite amazing! Honestly, you wouldn’t think it is home made. I know that in places like South Africa you can’t get clotted cream so another recipe will have to be made to substitute the cream for something equally as yummy!

Double Chocolate Chip Muffins

I have been asked recently whether I would write a blog post about cake. Now, as much as I love cake (and those of you that know me will know how much of an understatement that is), I really struggled to think of what on earth I could write about. It is harder than I thought it would be if I am honest!

So, after much deliberation, here comes a blog post about cake – a recipe for my double chocolate chip muffins:

– 8oz self-raising flour
– 8oz caster sugar
– 8oz butter (at room temperature)
– 4 eggs
– 2oz cocoa powder
– 1 average sized bar of milk chocolate (broken into smallish chunks)
– 2tsp vanilla essence
– 1tsp baking powder
– milk (at room temperature) if you think the mix looks too thick

1. Preheat the oven to 180 degrees centigrade/gas mark 4. Place muffin cases into a muffin tin. This mix should make 12 generously sized muffins.

2. Cream the butter and sugar until a nice, light colour.

3. Add 2oz of the flour and one egg and mix into the creamed butter and sugar. Continue doing this until all 8oz of flour and the 4 eggs have been used.

4. Add in the cocoa powder, vanilla essence and baking powder and mix together. At this point, if you feel as if the mixture is too thick, feel free to add some milk, probably only a couple of tablespoons though.

5. Next, add in the chunks of chocolate and fold into the mixture. Feel free to add as little or as much of this as you want to; it depends on how much of a sweet tooth you have!

6. Pour equally into the muffin cases and bake for 15-20 minutes.

7. Enjoy them warm and with ice cream or cool with a nice dollop of clotted cream. Or you could just eat them on their own. However you fancy!

There you have it. Hopefully, if you follow the recipe, you can’t go wrong! Enjoy!