Spaghetti Amatriciana


lastnight i made Spaghetti Amatriciana, spaghetti in a tomato sauce with pancetta (or bacon).

here’s how i made it:

you will need:

1 small fresh red chilli

200g pancetta or bacon (cut into cubes)

1 onion

4-5 garlic gloves

1 dash olive oil

800g tinned tomatoes

400g spaghetti

freshly ground black pepper



Cut the chilli in half (lengthways) and scoop out the seeds and pith. cut into small cubes. Wash your hands afterwards! Cut the onion up into very small cubes.

Put the olive oil into a heavy-based saucepan. Add the pancetta or bacon and cook over for three mins – until a pale pink. Use a wooden spoon to stir so it cooks evenly.

Lower the heat, add the onions and garlic and cook very gently for ten mins, stirring every now and then – you want to cook the onions until they are very soft.


Add the tinned tomatoes and chilli. Put the lid on and leave over a gentle heat for 40-50 mins, stirring every ten mins. Add a little more water if the sauce starts to stick to the pan. The sauce will become thick and deep red in colour as it cooks.


When your sauce is nearly ready, bring a large pan of water to the boil and cook the spaghetti. drain the pasta and put back in the pan.


Taste the sauce and add freshly ground black pepper, ladle over the pasta and mix together. Serve immediately.


I did not make this dish up myself, it is from the silver spoon for kids book. i have made a few changes (more sauce, garlic and more bacon or pancetta.)


Hope you liked this recipe,








I have been cooking a lot since i started a challenge in school, cooking twice a week!

We made pizza, we were all a bit tired so we decided to stop at our supermarket and get pizza dough kit. Then we bought some toppings and stuff for other meals.

You simply add water to the dough and roll out, that simple!!! Then you put some pizza sauce on it (sauce was a bit runny) and your toppings on. Sprinkle the Oragano (dried) on and put in the oven for 12 mins (depending on how many toppings you have put on.)

Serve on a warm plate or a pizza stone.




Spinach, ricotta and red pepper pie


Today I’m going to show you how to make spinach, roasted red pepper and ricotta pie. You will need:

cooking spray

10 spring onions

3 garlic cloves, crushed

300g baby spinach (we used 250g and worked fine)

a 450g jar roasted red peppers in brine or 4 peppers, roasted in  oven.

1 tbsp unwaxed lemon zest

2 tbsp each of chopped fresh dill, parsley, oregano and mint. (don’t need to have all herbs)

340g ricotta, crumbled

a large pinch freshly grated nutmeg (we used powder)

1 large egg, beaten.

2 large potatoes, or 4 small ones

all the ingredients


how to cook the pie.

step 1.

Preheat your oven to 200c/fan 180c/gas mark 6. Spray a pan with cooking spray and place over a medium-low heat. Add the spring onions and garlic and cook gently for 4-5 mins, or until the onions are soft. Remove from the heat and set aside in a large bowl.

step 2.

spray a frying pan with cooking spray and place over a medium-high heat. Stir-fry the spinach for 1-2 mins, or until just weighted, then chop,

step 3.

Mix the spinach into the spring onion mixture with the peppers, lemon zest, herbs,ricotta, nutmeg,and egg. Season and transfer to a medium pie dish. Scrunch up the pastry and place over the spinach filling. Spray with cooking spray and bake for 15-20 mins, or until just crisp. Divide between 4 plates and serve with potato cubes and roasted aubergines.


For pudding I put some mixed tropical fruits with meringues and fromage frais.


about me!


I haven’t posted for a while, (3 years haha) so I’m going to tell you a bit about myself and why I stopped.


My name is Laura, and I am ten years old. I live in the north-east of Scotland.

I ride a lot. That is the main reason I stopped my blog in 2013, since then I have got a horse and been riding more. I am totally comitted to doing this blog most days though!

I try to cook every day I can, I won’t post on Wednesdays  because I have clubs on on a Tuesday, so can’t cook!

If I don’t cook on a certain day I will look up a recipe to show you.


Archive: 16/08/2013



First is Bulgaria. lutenitsa is a tomato sauce which also red pepper and aubergine. It was really nice I liked having it with pastries

these are sheep hearts. I didn’t like it that much, I enjoyed trying them though

this is a feta type cheese. it was really nice. it’s baked with honey and nuts on the top. It was really yummy, but I don’t really like nuts I ate them though

this is soft sheep’s cheese

now onto Transylvania. this is from Casa Cu Zorele in Transylvania which was a countryside guest house. The lady was really kind and made lots of yummy food for us. This is yoghurt, home made it was SO yum. And my Mum has been making yoghurt since the day that she got home

This is pork paprika with dumplings. That was one of the most nicest things I had in Transylvania. ALthough it took a long time to come out!

The cucumbers came from the lady at the guesthouse in Transylvania and we ate them with mint and honey on them

these are vine leaves stuffed with pork mince, they were really nice. And they gone well with bread. The tomato sauce had in it honey in it, and on the top is some home made yoghurt




remember a few weeks ago I told you about the cookery competition I won. It was with LEON restaurants and there cook5 website and the Times newspaper. Well it was great. I am going to tell you about it.

My mum went with me. We went on the plane and a few taxis an we eventually got to the hotel witch was great – we stayed at One Aldwich I loved the underwater music in the pool. We went for lunch at Wahaca. And then gone to Hamleys and Fortnum and Mason.

The next day I got a taxi with the other winners Mia and Poppy to the cooking school Food at 52 and it looked fab. You should see it for yourself! first i found all my ingredients  and then everybody started  to arrive. Henry Dimbleby, John Vincent and Beth from LEON, Giles Coren and Tony Turnbull from the Times newspaper, and Raymond Blanc.

Me cooking the dish


Raymond Blanc was rely  kind.  He showed me how to prepare squid, he told me to add the salt to my risotto first (which I have never done before). Raymond  has a HUGE Love of food. IT was great to see Raymond   like my food so much. my recipe was a barley risotto with asparagus and lemon juice, and squid. I was pleased how it turned out ( because it was the tastiest I have ever cooked it!).

HENRY AND JOHN were rely nice and they gave me a basket of goodies from LEON.

My finished dish

The tasting


Me with Mia and Poppy

The day finished with a cookery demonstration from Raymond of pistou soup and chocolate mousse. I think they are rely beautiful. some day I want to have my own restaurant like Raymond. It would be nice to cook for him again in his restaurant!

the weekend was a life time experience.



Archive: 30/4/13


new chicken recipe by Donal Skehan

hello I made a new chicken recipe last night. It was chicken roast on a bed of tomatoes, potatoes, garlic and asparagus. Here is the recipe:

Link to recipe

Serves 4
800g baby new potatoes, halved
1 garlic bulb, cloves separated

1 lemon, sliced
Handful fresh thyme sprigs
3 tbsp rapeseed oil
1.5kg free-range chicken
Large knob of butter
1 large bunch of asparagus, woody ends snapped off
1 125ml glass white wine
Handful of flatleaf parsley, finely chopped
20 cherry tomatoes
preheat the oven to 200c put the garlic cloves, new potatoes and lemon slices into a large roasting tin. Sprinkle the time spring and drizzle with olive oil. Seoson well and toss to combine 

put butter under the chicken skin and put the chicken on top of the vegetables. roast for 45 mins.         

remove from oven, remove chicken and add wine, mix asparagus an tomatoes in and pop chicken back on top. put back in for 30 minutes. rest for 10 mins covered in foil then serve. 

I think it it was very lemony and I love lemon.  It is good for sunday dinner.