Butternut Squash Mac and Cheese

This is a not too unhealthy version of the classic. Using butternut squash in the sauce makes it creamy without adding too many calories. This is an easy recipe because most of the ingredients can be measured using just an ordinary mug and tea spoon.

Serves 6 hungry people.


2 cups of pasta
1 butternut squash
1 cup of low fat yogurt
1 cup of skimmed milk
1/2 cup of grated low fat cheese
1 tsp of ground black pepper
1/2 tsp of salt
1 tsp of mustard
1 stock cube.


Preheat the oven to 200 degrees centigrade. Boil the pasta until just cooked and then drain and spread into a baking dish evenly.

In the same pan add the stock cube to some boiled water from the kettle. Peel and cube the butternut squash and boil in the stock for 20 minutes or so until soft.

Drain the squash and mash well in a large bowl, add the other ingredients reserving a sprinkle of cheese.

Pour the resulting sauce over the pasta, sprinkle with the remaining cheese and bake in the oven for 25 minutes.

Serve and enjoy.



Chinese Sweetcorn Soup


Serves Four


Thumb size piece of Ginger,
1 clove of Garlic,
1 Red Chilli,
2 Spring Onions,
4 Cups of Vegetable Stock,
2 Tablespoons of Dark Soy Sauce,
2 Tablespoons of Sesame Oil,
As much (frozen) Sweetcorn as you like!
1 Tablespoon of Cornflour mixed to a thick paste with water.
2 Eggs whisked.


Heat the sesame oil in a large pan. Chop finely the chillies, ginger, garlic and spring onions finely and add to the pan. Cook for a few minutes then add the Soy Sauce and the (warmed) stock. Bring to the boil and add the cornflour paste and stir well, the soup will thicken slightly. Add the sweetcorn and simmer for five minutes. Very slowlu poor the whisked egg into the soup stirring well with a fork to create threads of egg suspended in the soup.

Serve and enjoy!

Thanks for reading


Bulgar and Halloumi Salad

This is a nice balanced, vegetarian, summery dish that’s really simple to make. Hope you give it a try.


1 pack of Halloumi, Chopped
1/2 Cucumber
2 Pointy Red Peppers, Chopped
1 Vegetarian Stock Cube
2 Servings of Bulgar Wheat
Enough boiling water to cover the Bulgar Wheat


Put the Bulgar Wheat and Stock
Cube into a large Bowl, pour over boiling water to cover. Then cover the bowl and allow to stand for 20 minutes.

In a hot griddle pan; cook halloumi and red peppers and cook until lightly golden and cooked. While this is cooking chop the cucumber into large chunks.

Combine all Ingredients in a bowl and serve.

100 Days Happy!

At WeLoveDhansak we are excited to take part in the 100 Days Happy Instagram Challenge. Finding something to be happy about or grateful for in everyday is a great way to enjoy life and be happy.

If you would like to share in this with us please follow @welovedhansak on Instagram and if you are doing #100dayshappy please comment, we would love to see your pictures and share you happiness.

Today was day one and the picture we posted is below.

A Jar of local honey, there’s nothing nicer than using quality ingredients locally produced to make recipes.


Griddled Halloumi with Asparagus, Aubergine and Red Pointy Pepper with a Red Chilli Marinade

This is a really easy meal. Just marinade the halloumi in red chilli pieces and olive oil, griddle all the ingredients and serve.

In the photos below you can see we drained the vegetables on kitchen paper before serving to remove excess oil.

Great served with some fresh crusty bread or rice.








What we ate Wednesday

Hi Folks
Treat night for us last night, we shared some potato wedges and garlic bread along with this pizza (half vegi volcano and half margarita with sweetcorn and pineapple) and some melt in the mouth cookies for only £17.99 delivered. Absolutely delicious and spicy. Totally recommend Dominos for pizza.
Does everyone in cyber space love pizza as much as we do?

Paneer Curry Hack

This is a paneer dish made with left over lentil curry and only three other ingredients. This is a great recipe for vegetarians as it high in protein and is great for using up leftover food.


Leftover lentil curry (simple recipe in a previous post),
Packet of paneer,
1x Red Pepper
Small amount of oil

To serve
Rice and yogurt


To make a smooth curry take the leftover lentil curry and blend with a hand blender, if you are happy with chunks then don’t blend at all; Blending does make the lentil curry seem richer in taste. In a separate frying pan, fry the cubed paneer in a small amount of oil until it’s lightly browned on all sides. Then add the red pepper chopped finely and the lentil curry and simmer for 10-15 minutes to warm thru.

Serve with rice and yogurt or bread.

This is a great meal that’s quick to prepare, great for a busy week night.

Hope you try it and enjoy it.