LONDON MUMMA

Food prep is essential in our home and Leanora and I love nothing better to do it together, it s a great bonding experience for us both, and it is a great learning tool for her! Now she is old enough its easier to persuade her to help cook, try new things especially when cheese is involved, and these delicious provolone rollatinis take no time at all to prep, cook and devour. Great for lunch or served at dinner time. 

Leanora is big cheese fan, so it totally made sense for us to sample Ciao Gusto's, cheese which is currently has a 20% offer on Ocado. 

Via Ocado you can pick up all your favourite authentic Italian food and drink and has never been easier with the Ciao Gusto Italian Deli at Ocado.  

For the first time, a simple tab brings together over 30 of Italy’s most popular brands, so you can find exactly what you’re looking for – and discover new and exciting ingredients – in just one click. 

You’ll be familiar with many products, such as Riso Gallo, Filippo Berio, Giovanni Rana and Cirio who are joined by products less well known in the UK such as Valsoia dairy free ice cream, Auricchio cheeses and Negroni charcuterie – everything you’ll find at the Ciao Gusto Italian Deli has been specially selected for its reputation as an authentic Italian favourite.

Here’s a full list of the Italian brands you’ll discover at the Ciao Gusto Italian Deli:

Pasta - Barilla, Rana

Rice - Riso Gallo

Flours - Polenta Valsugana

Tomato and Vegetable Conserves - Cirio

Cheese and Dairy - Auricchio, Parmareggio 

Fish - Delicius, Medusa

Herbs and Spices – Cannamela

Tuna - Rio Mare

Cured Meats - Negroni

Soya and Rice products - Valsoia

Olive Oil - Filippo Berio

Vinegar - Ponti

Bakery - Colussi, Misura, 

Dried fruits – Noberasco

Jams - Santa Rosa

Coffee - Lavazza

Herbal Teas - Bonomelli

Water and Fruit Juices - San Benedetto, Santal 

Wine - Zonin, Santa Margherita 

Spirits - Vecchia Romagna

Cherries and Syrups - Fabbri

With that said, and a few extra ingredients what ended up happening was a simple fresh, cheesy, crunchy dish and we have been so excited to share ever since we made it. 

Ingredients - Serves 4

• 3 boneless chicken breasts 

• 3 tablespoons olive oil

• 1/2 cup parmesan cheese

• 2 1/2 cups panko bread crumbs

• 1/2 teaspoon salt

• 1/4 teaspoon pepper
• 4 eggs

• 4 slices prosciutto

• 4 slices provolone cheese 

• 4 leaves of basil

Instructions

1. Pre heat the oven to 180 degrees (fan assisted) 

2. If using regular chicken breasts, cut them in half horizontally through the thickest part. Place each half between two pieces of plastic wrap and flatten the chicken with a heavy object like a rolling pin. Repeat with all of the chicken. 

3. In a medium bowl, add and whisk 3 eggs and in the second bowl add the parmesan cheese, bread crumbs,  salt and pepper and stir to combine. 

4. Lay a half slice of provolone and one slice of prosciutto on the widest side of the chicken. Add one fresh basil leaf.

5. Roll up, starting at the end with the fillings and roll toward the narrow end of the chicken. 
6. Place the rolled chicken on a greased baking. Spray generously with olive oil spray or drizzle with olive oil and bake until cooked through and golden--about 30 minutes. 

Lets, not forget if you make this, be sure to leave me a comment below and let me know what you think, or tag us over on Instagram or by using the #LondonMumma tag to show us or TikTok! Plus you can  keep up to date on what’s new on the blog via Bloglovin!

Lindsey

AD: This is a collaborative post

Last week I was a little stuck for what to cook for dinner, too hot to want to be in the kitchen to tight in wanting to order out, as I had food in the fridge and I hate wasting food, it’s a serious pet peeve of mine, so I always have a menu and food prep for the week.

But as the adventurous person I am and flying somewhat solo for the night, no kid, but a spontaneous virtual date in tow for the night, and a little left over chicken, a courgette and asparagus some pasta and herbs and some lemon wedges and I set off bringing this harmonious dish together for the perfect virtual date. 

 I’ve been on a few free dating online sites and it’s going really well even my Nan has been retired dating too and she has been on a few picnic dates and russeled up a few dishes also, so no matter your age it just goes to show, Taft you can have fun meeting new potential suitors online and going on dates virtually or safely in a public space no matter your age.

To make things more special and a little more fun, a great way to incorporate this dish into something a little more exciting is than having a cook a long virtual date. Not only do you get to have a fun evening, you can always get to see your virtual date cook and if they can’t cook by wreaking havoc in the kitchen. It’s a great bonding experience for you and the potential new suitor plus you also get to check out heir digs without actually going haha!

How fun would that be to have a virtual cook a long, plus it’s extra quality time spent together before the cook a long where you both can decide on what to cook, which for me is a great tell tell sign to see if you are going to get on.

Well what can I say it went down a treat and that is not just the food! I had a great virtual date which honestly is a lot more fun than I anticipated and something that I highly recommend especially for something new and different for those who are wanting to try free dating online, no harm in mixing it up a little.

But back to this tasty dish, I promise you guys no matter who you make this for, everyone will be wanting to come back for seconds. 

Ingredients 

1. 1 1/2 cup of orzo pasta

2. 1 bunch of Asparagus 

3. 1 courgette

4. Left over chicken on 2 cooked chicken breasts

5. 1-2 cloves of garlic 

6. Handful of fresh parsley

7. A pinch of salt

8. 1 lemon cut in to quarters

9. Olive oil

Directions

1. Cook orzo pasta as per instructions on the packet but 2 minutes shorter with a pinch of salt.

2. In a separate large pan or skillet add a little olive oil, chopped garlic and cooked for 1-2 minutes on a medium heat.

3. Add aspargus and chopped courgette to pan with the chopped garlic and cook for a further 3-4 minutes

4. Drain your pasta once cooked and keep back a cup of the pasta water.

5. Add drained pasta to the pan with the vegetables and mix together, if looking a little dry or sticky pour in some of your pasta water 

6. Throw in half of your chopped parsley and mix together 

7. Pour in to a large serving bowl and add a squeeze of one quarter of your lemon all over

8. Add the rest of your lemon around the serving bowl and sprinkle the remaining parsley

9. Bon appetite 

Let me know if you make this tasty recipe in the comments below or by tagging me over on Instagram and using the #LondonMummaEats tag or save over on Pinterest to try for a later date. 

For more tasty dishes, you can follow me over on Bloglovin to never miss a dish.

Lindsey

Disclaimer: this is a paid collaborative post but all words are my own 

• Leftover chicken shredded 
• 2 carrots diced
• 1 onion chopped finely
• 1 cup of petit pots
• 1 clove of crushed garlic
• 2 leeks chopped
• 2 tbsp olive oil
• 1 knob of salted butter
• 50g of plain flour
• 600ml of vegetable stock (or chicken)
• 1/2 a bunch of fresh thyme
• 1 medium egg beaten
• 1 sheet of chilled puff pastry

1. Preheat oven to 180C/350F/Gas Mark 4
2. In a large frying pan, add the olive oil, diced carrots, leeks, onion, garlic and half of your thyme and cook until soft, stirring often. Cook for about 10 minutes until golden.
3. Next, add in the chicken, butter, flour and stock into the pan then stir until melted and all comes together then add the remaining herbs and cook for a further 10 minutes, stirring occasionally.
4. Pour your filling into your pie dish and take your pastry and place it over the pie. Take a sharp knife and trim the edges, make sure to leave about 1cm over the dish and press slightly so that it sticks, then pinch with your fingers or take a fork and push down around the sides.
5. Egg wash your pastry and then bake in the oven until pie lid is golden, then serve with some steamed seasonal vegetables. 

• 1 teaspoon of all purpose seasoning
• 1/4 teaspoon coarsely ground black pepper
• 1  green pepper chopped
• 1 yellow pepper chopped
• 3 cloves garlic, thinly sliced
• 1 onion, chopped
• 1 chorizo sliced
• 1 tablespoon paprika
• 2 cans of chopped tomatoes
• 1 1/2 cups of vegetable chicken broth
• 3 cups water
• 2 1/2 cups long-grain white rice
• 2 large handfuls of frozen peas