Its exactly 4 weeks since I gave birth to Baby “Flipper”. Where has time gone, I haven’t had time to neither cook or update my blog. I have instead enjoyed lots of cuddles from both of my amazing kids.
I have also been very lucky that my friends and especially people from my local Church has brought me food for 2 whole weeks. So I didn’t have to cook, they also brought me quite a lot of dishes to freeze. And for the first two weeks my husband was home and cooked for us.
I still got quite a few of the dishes in the freezer, but I’m keeping them for days where I really do not have the energy to cook anything. Especially with a baby and toddler around. It’s a totally different challenge than just having one kid. At times, I feel like pulling out my hair.
Baby “Flipper” is a very good baby, however, I do suspect that he may have silent reflux, I literally can not put him down after he has eaten for at least 30 minutes. If I try to put him down, he just cries and arch his back badly. But except for that he is very good.
Toddler “Blip” still loves the baby, he always wants to give him hugs and cuddles. It’s so so sweet!
The other day, I thought I better start cooking some food again for the family. So as the husband are still on low carb I decided to use up the ton of courgettes we got. Especially, as I won a Riverford veg box on Facebook and I was given a ton of courgettes there plus all the ones we had in the fridge already.
So what to make? Courgette Pasta of course. I have made this before in different versions. So this time, I took the time to weigh and measure the ingredients as I went along.
However, we don’t have a spiralizer and my knifes kills are good, but to be honest, I didn’t have time to cut them with a knife. Before, I had two kids I would have used the knife, but now time is precious.
So instead I used the mandolin I got with the julienne attachment. Because the husband doesn’t eat Spaghetti (full of carb) he just had the courgettes pasta without the Spaghetti.
Husbands version without the Spaghetti.
So when I made it, I actually only did 150 g Spaghetti but all the other ingredients I kept in the right proportions! Because of this it only served 3 adults. However, if all adults eats Spaghetti it serves 4 adults. Toddler “Blip” was too tired to eat a proper portion so he just had a bit of it and a yoghurt.
You could easily make this a vegetarian version by leaving out the chorizo, it is still very tasty.
It’s also very nice eaten cold in a lunch box as a salad.
With the leftover portion I added 5 king prawns and a bit more parmesan to the top!
The final dish
Lemony Courgette and Chorizo Spaghetti
Serves 4 Adults
4 large Courgettes
100 g chorizo
3 Cloves of Garlic
30g Fresh mint
60 g Grana Padano (or Parmesan)
1 ½ Lemons
Zest of 1 lemon
2 tbsp of olive oil
Salt and pepper
- Make the Courgettes into Spaghetti, either by using a mandolin or spiralizer or if very good with a knife, use your knife. Set aside in a bowl ready to be cooked.
- In a separate pot cook the Spaghetti according to instructions.
- Whilst the Spaghetti is cooking, chop the chorizo into small squares and finely slice the Garlic. Add olive oil, garlic and chorizo to a large frying pan and gently fry until the garlic starts to become golden. Now add the courgette and cook on a medium heat for around 4 minutes.
- Whilst the courgettes are cooking finely cut the mint and add it right at the end when the courgettes are almost done.
- When the Spaghetti is done, reserve a cup of the cooking liquid and toss the Spaghetti with the courgettes and add a bit of the reserved cooking water.
- Now add the zest from the one lemon, all the lemon juice and most of the Grana Padano (reserve a bit for serving).
- Make sure to season the Spaghetti before serving with salt and pepper.
- When serving add the Grana Padano to the top
Bon Appetite – As my granddad would have said
These has been based on Tesco’s prices and the basic products where possible (Correct as per September 2017) – try and grow your own mint, and keep an eye out for reduced produce, such as courgettes etc.
Grana Padano 75p
Olive oil 10p
Salt and pepper 2p
Total £4.35 – per person £1.09