Chicken, Leek And Mushroom Pies


Just made chicken, leek and mushroom pies with homegrown leeks, beans and carrots. It tasted soo good!

4 chicken breasts
1 onion
3 leeks
3 tbs flour
8 button mushrooms
3 cups chicken stock
150ml cream
puff pastry


Brown chicken. Put to one side. Cook onion and leeks until soft. Add flour, stirring well. Add 2 cups of stock a little at a time. Return the chicken to the pan along with the mushrooms. Slowly add the 3rd cup of stock until desired consistency is reached. Add thyme and cream. Cook uncovered on medium heat for 10-15 mins. Spoon into ramekins (the mixture made 7 for me). Top with ready made puff pastry. Cook at 200 degrees celsius for 25 mins (190 degrees for fan forced ovens). Serve with your favourite veg. 🙂


4 Greens (And 2 Whites)


Got my greens in with this yummy pasta! Plus I was excited to use more delicious home grown beans. This pasta has:

Broccoli, Beans, Zucchini and Baby Spinach (4 greens)

Garlic, Mushrooms (2 whites)

Creamy sauce – milk, natural yoghurt, lemon juice, ginger, and flour to thicken

Serve on penne pasta and top with parmesan cheese 🙂

Homegrown Dinner


Homegrown beans and garlic. I’m so proud of the beans especially. They’re so easy to grow and this is only 1/3 of them from just 8 dwarf bean plants!


This is the first garlic to be harvested. It’s small but oh so garlicy!


Dinner! Bean, butternut pumkin and baby spinach salad with a garlic and balsamic dressing. I’ll be serving this with some steak and spuds tonight. Yum 🙂