Friday, 5 December 2014

Simple dinner ideas with Lake District Quark Sauces

When it comes to cooking for the full family, I try to make everyone happy and use a variety of ingredients. I personally love fish and veggies, but my boys like chicken and sausages :) To be perfectly honest, we eat the same dishes over and over again and I usually cook 2 or 3 separate meals every day, so I was very excited when The Lake District Dairy Co.sent me a food hamper with their new sauces to experiment!

I actually can't find these online, but I think you can get them in Asda, Tesco and Morrisons, as they stock the normal Lake District Dairy Co. Quark range.

The flavours include: Tomato & Basil, Garlic & Herb and Tikka. All fat free, but nice and creamy.

The first dish is Spaghetti Carbonara with the Garlic & Herb Sauce and it is the easiest, quickest dish ever!

You simply cook your spaghetti in one pan and warm up the rest of your ingredients in another one (sauce, shredded ham, parsley, pinch of nutmeg). Once your pasta is cooked and the sauce is hot, mix it all together and serve. I don't normally like red meat, but this was really yummy!

Next, we have Tomato & Basil Gnocchi with Pine nuts and spinach. This dish was my favourite one and it is vegetarian! How to make it?

Boil your gnocchi in water for 2 minutes with a drizzle of olive oil. Once cooked, drain it over a colander with your spinach in it. This will wilt the spinach and save you time and keep the nutrients in! Heat your cooking sauce in a pan and add gnocchi and spinach. Transfer it all to an ovenproof dish, add roasted pine nuts and a sprinkle of cheese and grill in the oven until your cheese starts to bubble.

Absolutely delicious!

The last dish I made with one of the sauces is a tikka masala curry. It was divine and super easy to make.

Heat a tablespoon of oil in a saucepan, add 2 chopped onions and fry until soft and golden. I fried half a red pepper as well. Stir in 2 tablespoons of tikka curry paste and cook for 3-5 minutes. Add small pieces of chicken breast and fry for about 3 minutes. Stir in a tin of chopped tomatoes, 2 tbsp of tomato purée, 2 tbsp of mango chutney and 100ml water. Bring to the boil, turn down the heat, half-cover and simmer gently for about 15 mins, stirring occasionally, until the chicken is fully cooked.

Once cooked, stir in The Lake District Dairy Co.Quark and then gently warm through without boiling.Add some coriander leaves and serve with basmati rice and naan bread.

I also looove adding roasted almonds to my curries. I roast them in a pan with coconut oil until golden brown. Yum, yum, yum!

Will you give any of the recipes a go? Have you tried any of the Lake District Sauces?

*I was kindly sent all the ingredients to make the dishes.

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