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  • Minced Beef Pie

    Minced Beef Pie

    Category: Beef

    Area: British

    Ingredients:

    • 2 tbs Vegetable Oil
    • 500g Minced Beef
    • 1 chopped Onion
    • 1 tbls Tomato Puree
    • 1 ½ tbsp Plain Flour
    • 75g Mushrooms
    • 250ml Beef Stock
    • Dash Worcestershire Sauce
    • 400g Shortcrust Pastry
    • 1 Egg Yolks

    Instructions:

    Preheat the oven to 200C/400F/Gas 6.
    Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
    Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
    Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
    Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
    Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
    To serve, slice into wedges.

  • Chicken Vodka Penne

    Chicken Vodka Penne

    This Chicken Vodka Penne is a creamy, rich, and flavorful pasta dish that combines tender chicken, a smooth tomato-vodka sauce, and al dente penne pasta. It’s an easy yet indulgent meal, perfect for a cozy dinner.

    Ingredients

    Serves: 4

    250g penne pasta

    2 tbsp olive oil

    2 chicken breasts, cut into bite-sized pieces

    3 cloves garlic, minced

    1 small onion, finely chopped

    ½ tsp red pepper flakes (optional, for heat)

    ½ cup vodka

    1 can (400g) crushed tomatoes

    ½ cup heavy cream

    ½ cup grated Parmesan cheese

    Salt & black pepper, to taste

    Fresh basil, for garnish

    Extra Parmesan, for serving

    Instructions

    Step 1: Cook the Pasta

    1. Bring a large pot of salted water to a boil.

    2. Add the penne and cook according to package instructions until al dente.

    3. Reserve ½ cup pasta water, then drain and set aside.

    Step 2: Cook the Chicken

    1. Heat 1 tbsp olive oil in a large pan over medium-high heat.

    2. Add the chicken pieces, season with salt and black pepper, and cook for about 5-6 minutes until golden brown and fully cooked.

    3. Remove the chicken from the pan and set aside.

    Step 3: Make the Vodka Sauce

    1. In the same pan, add the remaining 1 tbsp olive oil.

    2. Sauté onions for 2-3 minutes until soft. Add garlic and red pepper flakes, and cook for another 30 seconds.

    3. Pour in the vodka and let it simmer for 2-3 minutes until slightly reduced.

    4. Stir in the crushed tomatoes and season with salt and pepper. Simmer for 10 minutes, stirring occasionally.

    Step 4: Finish the Sauce

    1. Lower the heat and stir in the heavy cream, followed by the cooked chicken.

    2. Add the Parmesan cheese and stir until melted and combined. If the sauce is too thick, add a splash of the reserved pasta water.

    Step 5: Combine & Serve

    1. Toss the cooked penne into the sauce, mixing well to coat evenly.

    2. Garnish with fresh basil and extra Parmesan.

    3. Serve immediately and enjoy!

    Tips & Variations

    No vodka? Use chicken broth for a similar depth of flavor.

    Make it spicy: Add more red pepper flakes.

    Extra creamy: Stir in a little extra cream or butter before serving.

  • Savoury Mince

    Savoury Mince

    Savoury Mince

    Servings: 4
    Time: 30 minutes

    Ingredients:

    500g beef mince

    1 tbsp olive oil

    1 small onion, diced

    2 cloves garlic, minced

    1 carrot, diced

    1 celery stalk, diced

    1 zucchini, grated (optional)

    ½ cup frozen peas

    ½ cup corn kernels

    1 tbsp Worcestershire sauce

    1 tbsp tomato paste

    1 cup beef stock

    1 tsp dried mixed herbs (or thyme/oregano)

    1 tsp paprika

    Salt & pepper to taste

    1 tbsp cornflour (optional, for thickening)


    Instructions:

    1. Heat oil in a large pan over medium heat. Add onion and garlic, cooking until softened.


    2. Add the beef mince and brown, breaking it up with a spoon.


    3. Stir in carrot, celery, and zucchini. Cook for 3-4 minutes.


    4. Add Worcestershire sauce, tomato paste, herbs, paprika, salt, and pepper. Mix well.


    5. Pour in beef stock, bring to a simmer, and cook for 10 minutes.


    6. Add peas and corn, cooking for another 5 minutes.


    7. If a thicker sauce is desired, mix cornflour with a little water and stir it in.


    8. Serve over toast, mashed potatoes, rice, or steamed vegetables.

  • Pumpkin Couscous Salad

    Pumpkin Couscous Salad



    If you’re looking for a vibrant, healthy, and flavorful dish, this Pumpkin Couscous Salad is a must-try! Packed with roasted pumpkin, fluffy couscous, fresh herbs, and a zesty dressing, it’s perfect as a light lunch, side dish, or meal prep option.


    —

    Ingredients

    For the Salad:

    2 cups pumpkin, peeled and diced

    1 cup couscous

    1 cup boiling water or vegetable broth

    2 tbsp olive oil

    ½ tsp ground cumin

    ½ tsp ground cinnamon

    ½ tsp paprika

    Salt and pepper, to taste

    ½ cup cherry tomatoes, halved

    ¼ cup red onion, finely chopped

    ¼ cup dried cranberries (or raisins)

    ¼ cup toasted almonds (or pine nuts)

    ¼ cup feta cheese, crumbled (optional)

    ¼ cup fresh parsley, chopped

    2 tbsp fresh mint, chopped


    For the Dressing:

    3 tbsp olive oil

    1 tbsp lemon juice

    1 tsp honey (or maple syrup for vegan)

    1 tsp Dijon mustard

    ½ tsp ground cumin

    Salt and pepper, to taste



    —

    Instructions

    Step 1: Roast the Pumpkin

    1. Preheat the oven to 200°C (400°F).


    2. Place the diced pumpkin on a baking tray, drizzle with olive oil, and sprinkle with cumin, cinnamon, paprika, salt, and pepper.


    3. Toss to coat evenly, then roast for 20-25 minutes, or until tender and slightly caramelized.



    Step 2: Prepare the Couscous

    1. In a heatproof bowl, add couscous and pour over the boiling water or vegetable broth.


    2. Cover and let it sit for 5 minutes, then fluff with a fork.



    Step 3: Make the Dressing

    1. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, cumin, salt, and pepper until well combined.



    Step 4: Assemble the Salad

    1. In a large bowl, combine the cooked couscous, roasted pumpkin, cherry tomatoes, red onion, dried cranberries, and toasted almonds.


    2. Pour the dressing over the salad and toss gently.


    3. Add feta cheese (if using), parsley, and mint.



    Step 5: Serve & Enjoy

    Serve warm or chilled.

    Store leftovers in an airtight container in the fridge for up to 3 days.



    —

    Tips & Variations

    ✔ Make it Vegan: Skip the feta or use plant-based cheese.
    ✔ Add Protein: Toss in chickpeas, grilled chicken, or tofu.
    ✔ Nut-Free Option: Swap almonds for sunflower seeds.
    ✔ Spice it Up: Add a pinch of chili flakes for heat.

    This Pumpkin Couscous Salad is a fantastic blend of sweet, savory, and tangy flavors, making it a perfect dish for any season. Enjoy!

  • The Ultimate Spaghetti Recipe

    The Ultimate Spaghetti Recipe

    Who doesn’t love a classic spaghetti dish? This recipe is simple, hearty, and packed with flavor. Whether you’re preparing a family dinner or hosting a casual get-together, this spaghetti recipe will become your go-to meal in no time!

    —

    Ingredients

    For the Sauce:

    2 tbsp olive oil

    1 medium onion, finely chopped

    3 garlic cloves, minced

    500g beef or pork mince (optional)

    1 can (400g) crushed tomatoes

    2 tbsp tomato paste

    1 tsp sugar

    1 tsp dried oregano

    1 tsp dried basil

    Salt and pepper, to taste

    For the Pasta:

    400g spaghetti

    Water for boiling

    1 tsp salt

    To Serve:

    Grated Parmesan cheese

    Fresh basil leaves

    —

    Instructions

    1. Cook the Pasta:

    1. Bring a large pot of salted water to a boil.

    2. Add spaghetti and cook according to the package instructions (usually 8-10 minutes).

    3. Drain and set aside, reserving ½ cup of pasta water.

    2. Make the Sauce:

    1. Heat olive oil in a large skillet over medium heat.

    2. Add onions and sauté until soft and translucent, about 5 minutes.

    3. Stir in the garlic and cook for another minute.

    4. If using, add the mince and cook until browned.

    5. Pour in the crushed tomatoes and tomato paste. Stir to combine.

    6. Add sugar, oregano, basil, salt, and pepper.

    7. Simmer the sauce for 15-20 minutes, stirring occasionally.

    3. Combine and Serve:

    1. Toss the cooked spaghetti with the sauce, adding reserved pasta water if needed for a smoother consistency.

    2. Serve hot, topped with Parmesan cheese and fresh basil.

    —

    Tips & Variations

    Vegetarian Option: Skip the meat and add chopped mushrooms or zucchini for a veggie-packed version.

    Spicy Kick: Add red chili flakes to the sauce for extra heat.

    Meal Prep: Make the sauce ahead and store it in the fridge for up to 3 days or freeze for up to a month.

    Enjoy your plate of warm, comforting spaghetti! Let us know how it turns out in the comments below.

  • Welcome to xwn2

    Hello and welcome to xwn2!

    We’re thrilled to have you here as we embark on this exciting journey together. Whether you’re a long-time follower or just stumbled upon our corner of the internet, this space is designed with you in mind.

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    Recipes: some stuff that i put together that are a good eat.

    Gardening tips and tricks: Think that i learnalnong the way to keep the plants and grass looking in top condition.

    Tips for raising kids : Things that i have discovered when raising our two girls.

    Our mission is to share valuable insights and help out where possible. Stay tuned for upcoming content, and don’t forget to follow us on Facebook to stay updated.Thank you for joining us at xwn2 your support means the world to us!Let’s create something amazing together.Warm regards, zebono2