CassieBlue

Support Us & Watch HERE on Youtube Inside Your Mind - Cassie Blue & Westsideboyz Revolution Inside Your Mind - Cassie Blue & Westsideboyz Revolution ------------------------- 🔥 WATCH IN FULL SCREEN + TURN IT UP LOUD 🔥 Brought to you by ♠️BrotherKris♠️Official ---------------------- 📌 About the Song: The track portrays the collision between real-world isolation and digital chaos. Each verse slowly immerses listeners into the eerie world of scrolling, ghost accounts, and algorithmic illusions, ------------------------------- 🎧 What you’ll hear: • Slow, atmospheric dark country rock with haunting storytelling • Male vocals: gritty, emotional, and reflective • Acoustic and slide guitar for texture and mood • Pre-chorus tension with glitch effects, pulsing bass, and distant reverb • Choruses: high-energy, distorted electric guitar + cyberpunk synths • Industrial drums, glitchy electronic sounds, digital pings, static bursts • Spoken intro/outro with radio interference and broken signal ambiance • Stereo-panned FX & immersive 3D audio design • Cinematic, chaotic, and emotional journey through digital isolation ------------------------------- 🔊 If you like: Nine Inch Nails, YACHT, Ben Howard, electronic country fusion, cyberpunk-influenced rock, cinematic dark country, experimental glitch rock, or moody, storytelling-driven Australian music — this one is for you. ---------------------------- ✅ Say g’day in the comments: Have you ever felt trapped by your screens or lost in the endless scroll? Share your story — the most relatable gets pinned! ----------------------- ✅ Video Chapter Timestamps: 0:00 - Will Update 0:25 - Chapters 1:05 - If Requested ------------------------------- 🌐 Find us online: Website 👉 https://www.hype-hq.com/ Official YouTube 👉 https://www.youtube.com/@BrotherKrisOfficial 🎧 BrotherKris Official Music Playlist 🎶 👉 https://www.youtube.com/playlist?list=PLdXkk3hJe-9hkdp8_VUg_9sEcWxCyJVTL ---------------------------- Content Note: Dark country rock, cyberpunk electronic edge, gritty emotional male vocals, storytelling-driven, glitch effects, industrial drums, digital chaos, immersive 3D audio, spoken intros/outros, strong language.

Suport us and watch HERE on Youtube Been Down So Long - Cassie Blue & Westsideboyz Revolution “Down So Long” by Cassie Blue is a gritty, psychedelic pop-rock track with heavy blues influences, deep distorted guitars, and immersive 808 basslines. Male and female vocals deliver haunting, echoing performances that capture the anguish of confinement and the struggle to break free. The song blends raw emotion, cinematic instrumental layers, and dark storytelling for an intense listening experience. ------------------ 🔥 WATCH IN FULL SCREEN + TURN IT UP LOUD 🔥 Brought to you by ♠️BrotherKris♠️Official -------------------------- 📌 About the Song: Cassie takes listeners through the psychological weight of being trapped, both physically and emotionally. The track opens with heavy guitar riffs, deep bass, and minimal drum patterns to create a sense of isolation. Verses deliver raw, throaty vocals with layered reverb and echo, while choruses explode with intensity, pleading for release. Distorted guitar solos, 808-driven bridges, and subtle synth textures enhance the dark, psychedelic atmosphere. -------------------------- 🎧 What you’ll hear: • Psychedelic pop-rock with 120 BPM slow groove • Deeply distorted electric guitars and bluesy riffs • Male and female vocals with echo and reverb for haunting effect • 808 basslines, punchy drums, and subtle synth textures • Extended instrumental and guitar solo breaks • Dramatic, cinematic choruses with intense, echoing vocals • Spoken-word and eerie sound effects including footsteps, prison ambience, and evil laughter • Fading outro with piano, reverb, and spectral vocal layers -------------------------- 🔊 If you like: Psychedelic blues-rock, dark pop-rock, cinematic storytelling, BrotherKris-style raw vocals, or emotional tracks with 808-driven rhythm and atmospheric guitar work — this one’s for you. ------------------------- ✅ Say g’day in the comments: When have you felt trapped and had to fight to break free? Share your story — the most compelling one gets pinned! -------------------- ✅ Video Chapter Timestamps: 0:00 - Will Update 0:20 - Chapters 0:50 - If Requested ------------------------- 🌐 Find us online: Website 👉 https://www.hype-hq.com/ Official YouTube 👉 https://www.youtube.com/@BrotherKrisOfficial 🎧 BrotherKris Official Music Playlist 🎶 👉 https://www.youtube.com/playlist?list=PLdXkk3hJe-9hkdp8_VUg_9sEcWxCyJVTL ----------------------------- Content Note: Psychedelic pop-rock, blues-influenced guitar, 808 bass, male and female vocals, reverb and echo, cinematic storytelling, prison/haunted ambience, dark emotional tone. ------------------------ Hashtags: #BrotherKris #DownSoLong #PsychedelicPopRock #BluesRock #GrittyVocals #CinematicRock #MaleFemaleVocals #808Bass #DistortedGuitar #HauntingChorus #EchoVocals #EerieSoundFX #120BPM #EMinor #BrotherKrisOfficial #RockStorytelling

☠️🤟🏽 love it

Well said ❤️

love it, thanks big bro

I Need It Balls Deep, by Cassie Blue is a bold, outrageous disco-trap anthem that blends funky slap bass, disco strings, trap hi-hats, and Cassie’s sassy, half-rapped delivery into a comedy-pop banger you’ll never forget — brought to you by ♠️BrotherKris♠️Official. 💃 Cassie Blue is back to shock, seduce, and make you laugh with her cheekiest track yet. Funky, addictive, and unapologetically dirty, this one’s not for the shy. 🔥 WATCH IN WIDESCREEN + TURN IT LOUD 🔥and join the Cassie Blue movement today! #CassieBlue #BrotherKris #WBR Track from the Cassie Blue Playlist 🎶👉 https://www.youtube.com/watch?v=VXxoW7Oh7y4&list=PLdXkk3hJe-9h-Ib5ybUYKtTdAj9uJpPxK “I Need It Balls Deep” is Cassie Blue at her most unfiltered — a disco-funk comedy anthem that turns raw desire into a dancefloor explosion. With slap bass, horns, cheeky ad-libs, and trap-style beats, Cassie makes a hilarious, addictive party track that’s impossible to ignore. 💥 Musical Style: Think Lizzo meets Doja Cat with Peaches’ filth and Tenacious D’s comedy energy — wrapped in 70s disco glitter and modern trap bass. Cassie brings sass, humour, and dancefloor fire all in one. 🔊 If You Like: Lizzo, Peaches, Doja Cat, Scissor Sisters, Tenacious D, Flight of the Conchords, or just filthy comedy-pop with disco funk energy — this one’s for you. -------------------------- 📌 Video Chapter timestamps: 0:00 - Intro 0:20 - Verse 1 0:51 - Chorus 1:10 - Verse 2 1:40 - Chorus 2:03 - Bridge 2:35 - Final Chorus 3:06 - Outro 👉 Don’t forget to Like, Comment, Subscribe, and Share if you want more Cassie Blue chaos in your life. We appreciate your support and feedback ❤️ ---------------------- 🎧 Follow BrotherKris & WBR: OFFICIAL YouTube: 👉 CLICK HERE TO SUBSCRIBE ♠️ BrotherKris Official Music Playlist 🎶👉 https://www.youtube.com/watch?v=HoZOhI_INsg&list=PLdXkk3hJe-9hkdp8_VUg_9sEcWxCyJVTL --------------------------

Filipino Halo-Halo, Prep 15min - Cook 20min - Serves 4 Ice cream is great and snow cones are good, but for me the ultimate summer dessert is halo-halo. The refreshing, multi-layered, shaved-ice-based Filipino dessert is packed with incredible flavors and textures — icy, creamy, chewy, crunchy, sweet, syrupy. I’ve been lucky to eat halo-halo here in the United States and all over the Philippines and it still thrills me every time. That’s because no two halo-halos are the same, thanks to the myriad mix-ins that make each and every bite an adventure. To bring a little bit of that joy to your summer, I created my ultimate halo-halo recipe based on the very best of my experiences. Once you give it a try, I bet you’ll be a huge halo-halo fan, too. What Is Halo-Halo? Halo-halo is a popular dessert in the Philippines that’s a combination of shaved ice layered with a variety of different ingredients: tropical fruits, ice cream, gelatin-based candies made from coconut water, and so much more. The frosty treat is the perfect antidote to the hot, humid weather. The words “halo-halo” translate to “mix-mix” because before you eat the treat, you mix everything up. And while shaved ice is essential, the mix-ins are really the stars here. Those ingredients vary depending on who’s making your halo-halo, which is sold everywhere from street carts to five-star hotels. Ranging from creamy to chewy to gelatinous and even crunchy, the textural contrasts are what make this treat so much fun to eat. Variations of shaved ice desserts can be found throughout Asia. Halo-halo has roots in the Japanese shaved ice dessert kakigori, which is shaved ice that is traditionally topped with a flavored syrup and a creamy component, like sweetened condensed milk. Shirokuma is a type of kakigori made with different fruits, sweet adzuki bean paste, and mochi. Ingredients For the minatamis na saging (sweetened bananas) and tapioca:1/4 cup small tapioca pearls (optional) 3 saba bananas, or 2 regular bananas 1 cup water, plus more for the pearls 3/4 cup packed light brown sugar 1/4 teaspoon kosher salt 1/4 teaspoon vanilla extract For assembly:1 (20-ounce) can jackfruit in syrup 2/3 cup canned full-fat unsweetened coconut milk 3 tablespoons evaporated milk 3 tablespoons sweetened condensed milk Minatamis na saging and tapioca 4 scoops coconut or ube ice cream 1/2 cup macapuno (coconut sport strings) 1/2 cup ube halaya 1 1/2 cups Coconut cream 4 cups shaved ice, plus more Minatamis na saging (bananas in syrup): Razon’s of Guagua, a popular Filipino restaurant chain and halo-halo maker, makes their halo-halo with minatamis na saging, which are saba bananas cooked in a caramel syrup. They add shaved ice, evaporated milk, and macapuno (or coconut sport), then top the halo-halo with a couple of pieces of leche flan. Their halo-halo is famous in the Philippines. In my version, I add small tapioca pearls to the sweet bananas. Macapuno: Also known as gelatinous mutant coconut, macapuno is chewy, soft coconut meat with a jelly-like texture. It adds coconut flavor and coconut texture to the dessert. Milk mixture: In my recipe, I bring in the flavors of leche flan by using a milk mixture made of coconut milk, evaporated milk, and sweetened condensed milk. For a vegan version, you can use coconut-based evaporated and condensed milk or omit all together. Ube halaya: Some versions of halo-halo will include ube, or purple yam, whether that’s in ice cream form or by using ube halaya (purple yam jam). Ube is a popular ingredient in Filipino desserts. I use ube halaya because I felt it was easier to source than ube ice cream. Coconut ice cream: If you can’t find ube ice cream, I recommend using an ice cream with a flavor profile that pairs well with tropical flavors. The ice cream brings creamy, milky textures to the dessert and it’s delicious once things begin to melt and combine in the glass. In this recipe, I use coconut ice cream, but you could also try mango sorbet or vanilla ice cream. Need a vegan option? Vegan coconut ice cream would work well here, too. As long as the ice cream complements the rest of ingredients, you’ll be fine. Jackfruit: Jackfruit (nangka in Tagalog) is a fruit native to South Asia that can be eaten in both unripened and ripened form. The unripened form is used in savory cooking and has been used as a faux-meat alternative. The ripened version is used in sweet form. Here, I add chopped canned jackfruit in syrup. The jackfruit is delicious but also has a lightly firm texture that plays with the palate. Nata de coco: This coconut water gel has a firm gelatinous texture that I love. It is sometimes scented with flavors or food coloring; however, they do make a dye-free version, if you happen to be dye-sensitive, like me. For me, it’s not halo-halo without jackfruit and nata de coco. Those textures are essential to my halo-halo experience. Building Your Halo-Halo Feel free to use whatever mix-ins you like best. In the Philippines, there are seemingly infinite halo-halo combos. Beans, such as garbanzo, adzuki, or mung beans, in syrup show up, as well as corn treated in the same way. Adding diced mango, diced sweet potato, large tapioca or sago pearls, and plain sliced bananas are also common. However you fill up your glass is up to you. When assembling, the measurements are arbitrary. I include them here as a guideline but feel free to add more or less of anything. As long as it tastes good to you, you’re doing it right!

Filipino Chicken Adobo, Prep 5min - Cook 42min - Serves 4-6 This recipe for Filipino adobo is salty, vinegary, and incredibly easy to make. It’s also a great jumping-off point for making a version of your own that your whole family will adore. Why You’ll Love It Browning the chicken in the pan first adds an extra savory flavor to the finished adobo. It’s a step that many other recipes skip, but trust me — it’s 100% worth it. Toasting the garlic, bay leaves, and black peppercorns in the fat left in the pan helps release their flavors and allows them to permeate the sauce. Again, more flavor! Oyster sauce is what sets this recipe for Filipino adobo apart — it adds body and an umami-rich flavor that’ll make you want to use up every last bit of the sauce. The skin is actually crispy! Because chicken adobo is simmered, you usually lose out on crispiness. I solve this by broiling it quickly. Key Ingredients in Filipino AdoboChicken. I’m partial to chicken drumsticks in my Filipino adobo (it’s how I mostly ate it when I was growing up), but it’s equally great with bone-in chicken thighs. You can go all in on one or the other, or use a mix. Seasonings. Garlic, dried bay leaves, and whole black peppercorns form the flavorful foundation of this dish. I call for 5 cloves of garlic here, but it’s really just a starting point. The same goes for the bay leaves and black peppercorns — you can always add in more. Soy Sauce. The addition of soy sauce makes this version of adobo (known as Adobong Itim or black adobo) the one most people are familiar with. I keep Silver Swan soy sauce, a Filipino brand, on hand primarily for making adobo. It’s thinner in body, darker in color, and tastes just like home. Vinegar. Similar to my preference in soy sauce, I recommend using cane vinegar when making adobo. It’s the most commonly used vinegar in the Philippines. Made from fermented sugarcane syrup, its mild flavor perfectly complements the adobo. How to Make Filipino AdoboSear the chicken. Pat your choice of meat dry with paper towels, season with salt, then sear in a Dutch oven (or large heavy-bottomed pot) until browned all over. Transfer chicken to a plate. Make the adobo. Toast garlic cloves, dried bay leaves, and whole peppercorns in the residual oil, then add water, soy sauce, cane vinegar, and oyster sauce, scraping any brown bits on the bottom. Return chicken to the pot and simmer until cooked through. Broil the chicken. Place the chicken on a foil-lined baking sheet and broil until browned. Serve with rice. Pile rice onto a plate, add a chicken piece or two, then drench everything with sauce.

Filipino Pancit Bihon, Prep 40 min - Cook 30 min - Serves 6 Pancit is a Filipino noodle dish (the word “pancit,” sometimes spelled pansit, translates to noodles). It’s derived from the Hokkien term, “pian e sit,” which means “something cooked fast” and arrived in the Philippines during our extensive trading with China, which began as early as 9th century AD. (Fun fact: The oldest Chinatown in the world is also found in Manila, Philippines, and was established in the 1500s.) The most common Filipino noodle dish people often refer to is pancit bihon, a stir-fried noodle dish packed with a medley of vegetables, like cabbage, carrots, and snow peas, and often made with either pork or chicken In most Filipino households like mine, pancit symbolized longevity and good fortune, so we often eat it during birthdays and Christmas parties. When I was growing up I always associated pancit with celebrations, but as I’ve gotten older I’ve started making it a part of my meal rotation. It’s simple and hearty while not being heavy, which makes it a perfect dish for any season. Key Ingredients in Filipino Pancit BihonCornstarch noodles: The Super Q brand works well. Soy sauce: Adds umami and deepens the color of the noodles. I like to use Silver Swan, but any brand works. Toasted sesame oil: While not traditional, this version uses toasted sesame oil to add nuttiness and a layer of complexity, without being overpowering. How to Make Filipino Pancit BihonCook the noodles. Soak the noodles in boiling water until softened, then drain and set aside. Cook the chicken. Brown the bottom of the chicken and season with salt, then set aside. Sauté the vegetables. Stir-fry the onions, garlic, carrots, cabbage, and snow peas together until crisp-tender. Add the noodles and chicken. Season with soy sauce and more grinds of black pepper to taste. Stir-fry until combined. Add half of the sliced scallions. Stir-fry for another minute, then serve with lime wedges on the side. Helpful SwapsSwap the cornstarch noodles with thin mung bean vermicelli noodles or thin glass noodles. Use tamari instead of soy sauce to make it gluten-free. Swap the chicken for thin strips of pork belly (and skip the oil entirely). Use thinly sliced green beans instead of snow peas. Use a neutral oil like avocado, canola, or vegetable oil if you don’t have toasted sesame oil. You might miss the extra flavor it provides, but you can still make this dish. Make it vegan by frying extra-firm tofu instead of chicken

One-pan Butter Chicken with Rice Prep 30m - Cook 1h 05m - Serves 6 This creamy butter chicken tray bake has an authentic flavour and is the perfect dinner any night of the week. Ingredients (21) 1/2 cup plain Greek-style yoghurt, plus extra to serve 2 garlic cloves, crushed 4cm piece fresh ginger, peeled, finely grated 2 tsp garam masala 2 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground cloves 2 tsp mild curry powder 2 tbsp tomato paste 1 white onion, halved, sliced 1/3 cup pure cream 6 chicken thigh cutlets, skin on 60g butter, chopped 2 cups basmati rice 3 cups chicken stock 150g green beans, trimmed 2 Lebanese cucumbers, seeded, finely chopped 1 tbsp Coles Shredded Coconut 2 tbsp chopped fresh mint, plus extra sprigs to serve 1 tbsp lemon juice, plus lemon wedges to serve 1/2 cup mango chutney, to serve Instructions: Step 1 Preheat oven to 200C/180C fan-forced. Grease a large roasting pan. Step 2 Combine yoghurt, garlic, ginger, garam masala, cumin, coriander, cloves, curry powder, tomato paste, onion and cream in a large bowl. Place chicken in a separate large bowl. Add 1⁄2 the yoghurt mixture to chicken. Turn to coat. Place chicken in prepared pan. Top with butter. Bake for 25 minutes or until golden. Step 3 Add rice and stock to remaining yoghurt mixture. Season with salt and pepper. Stir to combine. Step 4 Remove chicken from pan. Carefully pour rice mixture into pan. Arrange chicken, skin-side up, in rice mixture. Cover with foil. Bake for 35 minutes or until rice is tender and chicken is cooked through. Arrange beans over rice mixture. Bake, uncovered, for 5 minutes or until beans are just tender. Step 5 Meanwhile, combine cucumber, coconut, mint and lemon juice in a bowl. Season with salt and pepper. Step 6 Top chicken mixture with cucumber mixture and extra mint. Serve with lemon wedges, extra yoghurt and mango chutney.

Easy Cheesy 2-minute Noodles, Prep 10m - Cook 10m - Serves 4 This super easy cheesy noodle dish is sure to be a hit with the kids! Ingredients (11) 1 tbsp extra virgin olive oil 20g butter 1 brown onion, finely chopped 4 middle bacon rashers, trimmed, roughly chopped 1 tbsp plain flour 4 x 72g packets Maggi 2 Minute Noodles Chicken Flavour 2 cups milk 1 cup frozen peas 1 cup grated colby cheese 1/4 cup fresh flat-leaf parsley leaves, chopped 1 tsp lemon zest Instructions: Step 1 Heat oil and butter in a large, deep frying pan over medium-high heat. Add onion and bacon. Cook, stirring occasionally, for 5 minutes or until onion softens. Transfer 2 tablespoons onion mixture to a small bowl. Cover to keep warm. Step 2 Add flour and 2 of the chicken flavour sachets from noodles to pan (discard remaining flavour sachets). Cook, stirring, for 1 minute. Reduce heat to medium. Gradually stir in milk and 2 cups water. Bring to a simmer. Add noodles. Cook, stirring occasionally to break up noodles, for 2 minutes or until noodles are tender. Step 3 Add peas and cheese. Cook for a further 1 to 2 minutes or until peas are bright green and tender. Add parsley and lemon zest to reserved onion mixture. Season with salt and pepper. Toss to combine. Step 4 Remove noodles from heat. Sprinkle with onion mixture. Serve.

5-ingredient Baked Egg Fried Rice, Prep 05m - Cook 20m - Serves 4 This fried rice recipe may use minimal effort, but it contains maximum flavours. It's a great dish to enjoy with your family (even the youngest foodies at your table will love this bake) and the best part is that it only requires 5 ingredients The 5 Key ingredients in our baked egg fried rice recipe: Microwave long-grain rice: a sure-fire shortcut to a hearty dinner, microwavable rice is the blank canvas for this baked rice dish. Campbell’s Real Stock Salt-reduced Vegetable: bringing full-bodied flavour to the fore, Campbell's Real Stock Salt-reduced Vegetable ensures this baked rice is well seasoned without the need for any added salt (or soy sauce), and ensures the dish doesn't dry out. Vegetarian stir-fry sauce: another great 'cheat's' ingredient to bring depth to your dish without adding loads of extra ingredients, vegetarian stir-fry sauce is easy to find in supermarkets. And, it's a budget-friendly alternative to making your own concoction from other sauces. Frozen carrots, peas & corn mix: great to have on hand in your freezer for bolstering various meals, this mix cuts down on time chopping veggies, too. Eggs: boosting the protein factor in your baked 'fried' rice, 3 eggs, lightly whisked are added to this bake. Handy hint? Compressing the rice mixture helps the whisked egg to sit on top of the mixture, rather than seep through. Ingredients (7) 1 tbsp vegetable oil 2 x 450g pkts microwave long-grain rice 250ml (1 cup) Campbell’s Real Stock Salt-Reduced Vegetable 80ml (1/3 cup) vegetarian stir-fry sauce 300g (2 cups) frozen carrots, peas & corn mix 3 eggs, lightly whisked 2 green shallots, thinly sliced diagonally, to serve (optional) Instructions: Step 1 Preheat oven to 220C/200C fan forced. Brush a 3cm-deep, 24cm x 37.5cm baking tray with the oil. Step 2 Use your fingers to separate the rice grains in the packet. Combine rice, carrot, stir-fry sauce and vegetable mix in a large bowl. Arrange in the prepared tray in an even layer. Bake, stirring halfway through with a spatula, for 15 minutes or until stock has evaporated. Step 3 Stir rice mixture again and then flatten slightly to compress (see note). Season whisked egg, then evenly drizzle over rice mixture. Bake for 5 minutes or until egg is just set. Step 4 Use a spatula to chop up the egg and toss into the rice mixture to evenly distribute. Serve sprinkled with shallot, if using.

Sweet and Sour Pork Mince Stir-fry, Prep 30m - Cook 15m - Serves 4 Tangy pineapple pieces and fresh chilli pack a punch in this easy sweet and sour pork mince stir-fry Ingredients (17) 225g can pineapple pieces in natural juice 2 long red chillies 1 tbsp vegetable oil 500g pork mince (see note) 3cm piece fresh ginger, finely grated 2 garlic cloves, crushed 1 carrot, thinly sliced 1 green capsicum, roughly chopped 2 tsp cornflour 1/4 cup caster sugar 1/4 cup white wine vinegar 1/4 cup oyster sauce 2 tbsp tomato sauce 2 tbsp salt-reduced soy sauce 1/4 small iceberg lettuce, coarsely shredded 4 cups steamed long grain rice 1/4 cup fresh coriander leaves Instructions:Step 1 Drain pineapple, reserving juice. Finely chop 1 chilli. Step 2 Heat oil in a wok or large frying pan over high heat. Stir-fry mince, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add ginger, garlic and chopped chilli. Stir-fry for 1 minute or until fragrant. Add carrot and capsicum. Stir-fry for 3 minutes or until softened. Step 3 Meanwhile, blend cornflour with 2 tablespoons water in a small bowl. Combine reserved pineapple juice, sugar, vinegar, oyster sauce, tomato sauce and soy sauce in a separate small bowl. Step 4 Add soy sauce mixture to mince mixture. Stir-fry for 1 minute or until mince is coated. Add cornflour mixture. Stir-fry for 2 minutes or until sauce boils and thickens. Remove from heat. Add pineapple and lettuce. Toss to combine. Slice remaining chilli. Serve pork mixture on rice. Sprinkle with coriander and sliced chilli.

5-ingredients, one-pot, Italian Chicken Pasta Prep 5m - Cook 25m - Serves 4 The 5 key ingredients in our one-pot Italian chicken pasta: Chicken thigh fillets: browned chicken thigh fillets are are delicious flavour match for our creamy sun-dried tomato sauce and bring protein to your plate. Spirals pasta: spiral-shaped pasta is an ideal vessel for this creamy sauce, but you can use another small pasta shape, if you prefer or have some on hand. Campbell’s Real Stock Unsalted Chicken: the star ingredient that brings a generous flavour bomb to this pasta is Campbell's Real Stock Unsalted Chicken. A true flavour (and time!) saver, this stock has all the richness of a long-simmered homemade pot of stock. Win, win! Sun-dried tomato pesto: sun-dried tomato pesto, sometimes known as red pesto, brings its deeply umami, slightly sweet notes to this pasta dish. Thickened cream: thickened cream brings a luscious finish to this pasta, and elevates the dinner into the category of comfort food. If you like, you can top your pasta with chopped continental parsley. Ingredients (7) 1 tbsp olive oil 500g chicken thigh fillets, chopped into 3cm pieces 400g spirals pasta 1L Campbell’s Real Stock Unsalted Chicken 290g jar sun-dried tomato pesto 125ml (½ cup) thickened cream Chopped fresh continental parsley leaves, to serve (optional) Instructions:Step 1 Heat the oil in a large deep frying pan over high heat. Cook chicken, stirring occasionally, for 5 minutes or until browned all over. Stir in pasta, stock, 225g (3/4 cup) pesto and 125ml (1/2 cup) water, then bring to a simmer. Season well. Step 2 Reduce heat to medium, cover pan and simmer, stirring occasionally, for 12-15 minutes or until pasta is al dente. Step 3 Add 80ml (1/3 cup) cream to the pan and cook, stirring, for 1 minute or until heated through. Serve pasta topped with remaining pesto, drizzled with remaining cream and sprinkled with parsley, if using.

Butter chicken drumsticks - Prep 15m - Cook 45m - Serves 4 Ingredients (10) 1 tbsp extra virgin olive oil 8 chicken drumsticks 375g sachet butter chicken sauce 2/3 cup Bulla Cooking Cream 200g grape tomatoes, halved 1 cup basmati rice 2 green onions, thinly sliced 1/2 cup cashews, toasted, chopped 1/2 cup chopped fresh coriander leaves 300g green beans, trimmed Instructions: Step 1 Preheat oven to 200C/180C fan-forced. Step 2 Heat oil in a heavy-based, flameproof baking dish over medium-high heat. Add chicken. Cook, turning, for 2 to 3 minutes or until browned. Add sauce and cream. Bring to the boil. Remove from heat. Bake for 40 minutes, adding tomatoes in the last 10 minutes of cooking time. Step 3 Meanwhile, cook rice following packet directions. Add onion, cashews and 1/3 cup coriander to rice. Stir to combine. Season with salt and pepper. Step 4 Cook beans in a medium saucepan of boiling water for 2 minutes or until tender. Drain. Step 5 Serve chicken with sauce, rice mixture and beans, and sprinkle with remaining coriander.