Oooops I did it again……….I blame my mama!

Oh yeah Ooops I did it again……when I was a kid I vividly remember watching my mum prepare these wonderful salads for dinner parties, putting them in the fridge for later, and then forgetting all about it! We would laugh big time when everyone was gone and it was time to cleanup and put the leftovers away. And there was the salad, in the fridge all lonely and forgotten.

I think these problems actually get passed down from parents to children.With this story in mind, I had some leftover roasted chicken, so I proceeded to strip it off the bone and chop it up, to be repurposed into tonight’s dinner.



For this I used:

  • Shirataki Fettuccine Noodles
  • Leftover diced pancetta
  • Peas
  • Onions
  • Garlic
  • Chopped up leftover roasted chicken
  • Low fat milk
  • 1 tsp corn flour
  • Bunch of basil


With the chicken already stripped of the bone and diced, I proceeded to sauté the bacon, onions, garlic and peas. Put them aside in a bowl and dry sautéed the shiratake noodles until they dried up a bit.


Once the noodles were dried up a bit I added the bacon, garlic, onions and peas mixture and tossed them together.


Then added some parmesan cheese,milk and a teaspoon of corn flour to give it the final creamy touch and threw in some last-minute chopped up fresh basil.


Please note that nowhere did I mention that I added the chicken! And that my friends is what the “Ooooops I did it again” was all about! I forgot all about the chicken, about the chicken, about the chicken! It’s still sitting all lonely in a bowl in the fridge!

I noticed half way through eating this lovely pasta and it was way too late to add it 😦


So now you understand why I blame it on my “Mama”, it’s a family problem that puts a smile on my face and brings back good memories from the good old days!

Hope you enjoyed my funny story and FYI, this dish is a perfect new years resolution eating healthy moment as you can save yourself from consuming the calories from regular pasta by using the Shirataki Noodles and balance it off with a little bit of pancetta, used low-fat milk, not too much cheese and decided I had enough calories leftover to treat myself to a glass of Red Cab!


Braised Lamb……Mashed Rutabaga……It’s Family Time!

Dinner time at the Lundini’s can be very exciting. Tonight turned out to be a special  kind of night, its not everyday that we all mange to sit down and eat around the table at the same time!


Today I prepared some Lamb Shanks braised for 3 hrs in port wine, mint, rosemary and garlic, with a side of Mashed Rutabaga (Swede), Parsnip Fries and of course we can’t forget the Mushy Peas. Of course these kind of dinners can only happen when you take a few days off, otherwise we would be eating at 11pm!

One of my hubby’s favorite dinners is a Norwegian dish called Pinnekjøtt which is lamb ribs and its usually eaten during Christmas time with Rutabaga (Swede), Potatoes, Beer and Aquavit! So it was kind of a special dinner to have as a family as it reminded us all of that special time of the year!

I quickly seared the shanks prior to them going into their bath of yumminess!


Then took them out and added the port wine, herbs and garlic and let it reduce a bit, prior to putting the shanks back in, topped it with water to cover them and let them bubble away for 3 hours!



Once time was up, I removed the shanks and let them rest, removed the garlic and reduced the juice for a final lovely rich gravy to go with the Rutabaga Mash!

Whilst the lamb was cooking I made the Rutabaga Mash, made the Parsnip fries and warmed up the Mushy Peas.

Dinner is served, or should I say dinner is gone, hours of dedicated cooking and its all gone in a flash! Pleased to say that the family approved and enjoying it inmensly!

That is the biggest satisfaction, making everyone happy with my food!



Upscale Mushy Peas

Whilst living in London, I got to acquire a very soft spot for Mushy Peas. Are you wondering what “Mushy Peas” are? They are exactly that, mushed up peas! A bit of cream, salt and pepper and voila! Well kind of but you get the gist. The British are not known for being big on seasoning so, here is my version of “Mushy Peas” which I am making to go with the Braised Lamb shanks I will be preparing for tonights dinner.


  • 1 small bag of peas ( I used 12oz)
  • 1 cup of mascarpone cheese ( I used ricotta today as I had no mascarpone in the fridge and it saves on calories of course)
  • 2 cloves of garlic ( I love garlic but you can just use 1 clove in not such a big fan)
  • 2 teaspoons of fresh mint
  • Salt and Pepper to taste


Boil the peas and drain them. Then place in blender with the cheese, garlic and mint and blend away. Add salt and pepper to taste and say goodbye to boring peas! I also found that using a any sort of herb cheese gives it a wonderful twist! If you decide to try them that way, do not add garlic, salt or pepper as it won’t be necessary.

Of course I had to taste it before dinner time, so stole a bit to have on a lovely crostini, which reminds me, this mixture makes for a great crostini topping too!