Tag: fun

Reinvented chicken sandwich.

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This moment when you realise that there is quite a sizeable chunk of chicken after a Sunday roast. What to do with it?
Or rather how to make it tasty in an inspiring way for a hot August?
My Mum used to shred leftover pieces of a roast and season ot with salt and pepper , garnishing with a bit of mustard on top, and serve it on toasted sourdough. So it wasn’t difficult for me to give life to this memory and elevate it with some more seasoning.

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Place a tablespoon of butter on the frying pan. Once butter has melted add sprinkle generously with a tbsp of paprika ( smoked paprika if like me you prefer a strong flavour) follow this with a pinch of turmeric. When all blended add a handful of shredded chicken and sprinkle an additional amount of paprika. Then it’s up to you as to how flavoursome you want your chicken – you could opt for an extra  tablespoon of paprika rather than pinch. You will see how beautifully coloured the chicken becomes.

At this moment you can turn the heat off and stir gently all together to blend everything evenly.
When ready place the mixture on toasted sourdough and grate parmigiano regiano cheese, and add sliced avocado.
Finish with chopped spring onion to compliment the flavour.

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enjoy! x

Sweet tooth Sunday

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Dutch Baby, so fashionable these days, is nothing else but the pastry my Mum used to make for my siblings and I when we were in need for some dessert fix. Now that I’m older it doesn’t surprise me why that was her fix of choice. It’s surprisingly easy to make it,  takes minutes to bake it and above all it looks rather spectacular whether you’re an adult or child in need of sugar rush.

So, baking  this kind of pancake- Yorkshire pudding- pastry was not only fun but also a nostalgic carefree flashback of a sweet times with my sweet Mama.

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To make  this 26cm size pastry you need:
3 whole eggs
100g plain flour
1 tbsp of caster sugar
pinch of sea salt
1 vanilla pod
150ml whole milk
large tbsp of butter of any kind

Preheat the cast iron pan in oven at 220C.
Place the eggs and sugar in a blender, mix them well.
Add milk, vanilla beans from the pod, salt and the flour to achieve a smooth batter.
Take the hot pan out of oven and melt the scoop of butter.
As soon as butter has melted, pour the batter into the pan and place it in the oven for approx. 20 mins.

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Once golden brown and high in size, take it off carefully out oven and garnish with seasonal fruits and icing sugar if you like it.

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Winter warmer anyone?

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Festive season is behind us, and so is its food. But unlike Christmas, winter will stay with us for a while. I find winter warmers – like this Spiced Carrot&Sweet potato cream, I’m sharing here with you, are a perfect solution to the cold months. As usual I’ve made sure that the recipe is hassle free and the outcome filling, yet delicious.

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To make this easy meal you’ll need:
3 medium potatoes
3 medium carrots
1 brown onion
some fresh thyme, ginger  and a few garlic cloves – quantity to your own taste
smoked salt roasted almonds to garnish
a small chunk of freshly grated ginger
1 litre of vegetable stock

With a glug of olive oil, roast the onions in a large saucepan.
Once they soften, add grated garlic, following by the vegetable stock.
Boil the mixture for a few minutes then add chopped carrots and sweet potato and cook on a low heat for 10-15 mins until the carrots are al dente. Add the grated ginger.
The secret to the warming taste of this meal is to add the ginger at this moment (you could ad some chilli as well) so the gentle spiciness wont evaporate from the soup.
Once all the ingredients are cooked through, blend them gently to achieve a delicious cream.

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Serve garnished with smoked almonds thyme and pepper if you like.
A sprinkle of finely chopped chives is also a good option for this meal.

 

 

 

 

 

not so rocket science, rocket salad

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It’s one of these super easy meals, which despite minimum effort they still manage to look, well, super appetising.

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You’ll need:

a bag of freshly rinsed rocket,
3 smoked mackerel fillets
2 medium ripened pears
about 100/150 g of stilton/gorgonzola cheese
1 small green onion
smoked almond flakes
olive oil, balsamic glaze

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Place rocket in the serving bowl and follow with the rest of ingredients; thickly sliced pears, shredded smoked mackerel, chunks of cheese and thinly sliced onion.
Sprinkle generously with smoked almonds and finish with olive oil and balsamic glaze.

Enjoy!