Tag Archives: Cook

Nutty about…

2 Aug

All the people in London, getting to work, rush hour, the olympics, but most of all, nutty about all our gold medals that we have won already!!!! Go boys, go!!! That would be SA, just to clarify 🙂 GB is not doing too bad ;-p So after a few manic weeks after returning from our heavenly Cayman trip.. yes, it is already a month ago.. I finally have time for my little baby… to get back to posting some entries. In honour of the Olympics, I would like to share this nutty recipe.. I mean come on.. everyone is freakin nuts over here, the spirit is electric! Who is to say these nutty bars that I will be sharing with you might not help with some energy for our boys in their races!!

So this is not my own recipe, but a wonderful creation from the famous Hummingbird Bakery… just around the corner from us in Notting Hill. Its simply lovely.. and I am happy to say, that my Conan simply goes “nuts” for it!

You can use your own choice of nut mixture, just make sure that the same amount is as indicated in the recipe.

Mixed Nut Slices

For the base

150g Plain Flour

40g icing sugar

120g unsalted butter, softened

For the topping

50g unsalted butter

50g Golden syrup

110g soft light brown sugar

2 large eggs

40g walnut pieces

40g pecan halves

40g shelled pistachios

40g flaked almonds

40g roughly chopped hazelnuts

One 22 x 31cm baking tray

Preheat the oven to 170 C and line the baking tray with baking parchment. Using a freestanding electric mixer with the paddle attachment, mix the flour, icing sugar and butter into a dough. Alternatively, rub the ingredients together by hand in a bowl.

Press the dough into the prepared baking tray, making a slight lip around the edge to stop the filling from pouring over the sides of the tray. Place in the oven and bake the base in the oven for approximately 20 minutes or until the edges are a light golden brown and the edges are a light golden brown and the middle is pale, but cooked.

Meanwhile, make the topping. Place the butter in a small saucepan along with the golden syrup and brown sugar, and melt together over a low heat. Remove the pan from the hob and allow to cool slightly.

Break the eggs into a bowl and lightly beat with a fork. Pour the butter and syrup mixture into the eggs and stir until all the ingredients are incorporated.

Mix all the nuts together in a separate bowl, and scatter them over the part-cooked pastry base. Carefully pour the syrup and egg mixture over the nuts, making sure it is evenly spread over the base.

Bake in the oven for about 20 minutes or until the topping is set and golden brown in colour. Allow to cool before carefully cutting into 12 slices.

“headless” exhausted chicken.. fillet

15 May

Double that! In one way I am very happy to know that the chicken I am making is headless, but in another, I feel like one running around.. and not stopping, which isn’t a good picture if you HAVE actually seen what a headless chicken running around looks like.

Exhaustion has kicked in, similar to my ideas that I have for cooking chicken. Sometimes I just really think, I don’t know what to cook anymore with this birdie.

Also, I enjoy cooking my food, but not eating it? Is that normal? In the end I just want an apple, or a pear. Not that you would say that looking at my physique ;-p Luckily you can tell how much I love food, by literally reading each blog entry I have posted over the months since I started this “coop”.

So, tonight I think I will create a “headless chicken” style meal as it has to be quick and I am probably going to throw everything together.. and hey.. life is like a box of “eggs” .. you never know what you’re gonna get .. As the man says.. he is sometimes scared of what he’s going to get when he comes walking through our door..

1 pack of chicken breast fillet, halved /pack of chicken thigh fillets

1 tablespoon of  garlic

2 sweet potatoes, cut in quarters and boiled for 8- 10 minutes, still firm

2 x tablespoons of olive oil

handful of fresh sage, roughly chopped, extra for scattering

2 handfuls of cherry tomatoes, halved

1 x tin of artichokes

1 red pepper, cut in medium slices

juice of half a lemon

1 big onion, roughly chopped

2 handfuls of mushrooms, roughly chopped

1 ziplock bag

Preheat your oven to 180C. Add 1 tablespoon of olive oil to a heated pan and add your onion. Fry for about 5 minutes and add your chicken, season with salt and pepper. Squeeze over your lemon juice. All you’re going to do is seal your chicken.

Now, take a ziplock bag and place all the ingredients in it, besides the tomatoes. Drizzle with the remaining olive oil, add the garlic, chicken spice and the sage leaves. Close it up and shake it all about!!!

Now all you do is take it out of the ziplock bag and place on a baking tray.

Scatter your tomatoes around in the tray. Season with salt and pepper and scatter another few sage leaves.Cover with foil.

Place in the oven for 45 minutes or untill cooked.

Serve with some rice or cous cous, or a lovely warm ciabattata dipped in olive oil and balsamic vinegar

On the healthy “chicken” wagon

26 Sep

And that is just because I am feeling so exhausted as if I might have been pushing one around! Also the very lame excuse as to the reason why there have been almost NO posts! Yes I know, but what can I do, I can’t be superwoman every day, I have tried to be like my inspiring mother, but alas, I really don’t know where she gets it from!! Even if you have a slight flu over here, it knocks you back for weeks!!

So, firstly today, I wanted to play chicken with with my “much more fitted” clothes this morning and this is the reason for a warm chicken salad. Something light, but still full of crunch and happiness!! Still thinking how I am going to run this past my very, oh so beautiful, muscled man! ;-p Yes he is, and he is all mine.He’s just going to have to deal with this chicken salad. Luckily there are still some of my dauphinois potatoes left from yesterday, so I know those little buggers will fill him right up!!

Nothing exciting really, all I can say is that it is quick, light and still colourful to lift us into happiness in these glum, dark days that are sneaking into our London home. Also, if you were as lazy and exhausted as I was this weekend, it gives you enough time to still properly clean your house and do the washing that is still looking at you with a VERY angry face. So, all in all everybody is smiling!

Warm chicken & vegetable salad

2 to 3 chicken breasts

2 teaspoons of season all spice

2 roasted red peppers, roughly chopped

1 pack of French green beans

1 teaspoon of cumin seeds

3 tablespoons of toasted pine nuts

1 courgette, grated in ribbons, roasted

2 tablespoons of olive oil

1 handful of cherry tomatoes, halved and roasted

Salt & pepper to taste

1 tablespoon balsamic glaze

Put your oven on grill. Place your courgette ribbons on the tray, along with your cumin seeds sprinkled over and tomatoes, flavoured with salt and pepper, drizzled with 1 tablespoon of olive oil.  Grill them for 10 minutes.

Watch them, as they can burn very quickly. As this is cooking in the oven, sprinkle the season all over the chicken and rub and pat it slightly.

Now heat a frying pan, add the remaining olive oil to the pan and fry your chicken until brown. Watch it so that you don’t overcook it and it is then to dry. Turn then halfway, the season all will create a lovely, thin crispy layer.

Meanwhile, while this is cooking, boil your french beans in water for about 7 minutes, just so that they go slightly soft, but are still firm. Drain them. Remove your courgette & tomatoes from the oven.

Now take your chicken breasts from the pan and slice them into medium sized slices. Place your french beans, along with the tomatoes, roasted pepper & chicken pieces back in the pan the chicken was cooked in. Add your teaspoon of balsamic glaze. Cook for 4 minutes. Take off the heat.

Now take your pine nuts and toast them for 5-7 minutes in a warm pan.

Voila!! Take your warm chicken salad and dish up onto a plate. Sprinkle your salad with the pine nuts.

Lastly, crumble over your feta cheese and sit back, relax and enjoy my friends!

What the heck, lets have pork neck

30 Aug

Unlike the flavourful dish I will talk about shortly, I would like to give you the true definition of a pig and how it is part of my morning, every morning. No, not the lovely crispy bacon, this pig is alive 🙂 PIG: A pig is any of the animals in the genus Sus, within the Suidae family of even-toed ungulates. Pigs include the domestic pig, its ancestor the wild boar, and several other wild relatives. Pigs are omnivores and are highly social and intelligent animals. As you might have realized, these pigs dress up in suits in the morning and tramp all over you to get on the train. They are also omnivores, which means, they will basically eat you alive! Their second, more well known name would be – middle aged bankers, on the overland rail.  Highly intelligent creatures, but that is about it, for an animal 🙂 For some reason when I always get angry in the morning, I always feel better when I know we will enjoy pork for supper 🙂 There is something very satisfying in teaching a piggy some manners. Marinate it, cook it properly and it is the most well-mannered taste that you will enjoy for the day 🙂

Hey, pigs have great taste ;-p  Simply put, I am not a happy camper after having to go back to work after bank holiday, so obviously there will be a bit of negativity 🙂 Well, skip that part because the positivity just came back after I enjoyed a lovely supper 🙂 This is a love and leave dish – for the pork that is. I am sure you will enjoy this and all negative spirits will disappear!

Zingy pork

One pack of pork neck steak

One whole garlic’s cloves, lightly crushed

2 tablespoons of olive oil

salt & pepper

1 twig of fresh rosemary

handful of twigs of fresh thyme

30ml dry white wine

1 tin of tinned, chopped tomatoes

30ml balsamic vinegar

juice of half lemon

4 spring onions, snipped

1/2 leek, roughly chopped

2 handfuls of mushrooms, roughly chopped

1 red pepper finely chopped

1 teaspoon crushed garlic

1 teaspoon of olive oil for the sauce

Preheat your oven to 180 degrees Celcius. Place your pork on a non-stick baking tray.

Flavour with salt and black pepper. Toss around your garlic. Sprinkle your thyme and rosemary over the pork. Drizzle with your olive oil. Now place in the oven and cook dor 30 – 35 minutes, or until golden and cooked. While this is cooking, add  the remaining olive oil to a frying pan.

Add your crushed garlic, leeks, spring onion & red pepper to a frying pan. Now fry for about 8-10 minutes. Add your mushrooms. Fryn until almost done and flavour with salt. Add the white wine. Mix through and allow to simmer.

After 10 minutes, add your tinned tomatoes, balsamic vinegar and lemon juice. Flavour with salt according to your personal taste. Meanwhile, you can cook some pasta, I used orzo pasta, as your base for the pork and sauce.

When your pork is done, take it out of the oven. Place your orzo in your plate. Place the pork on top of that and top it off with your lovely sauce. Enjoy with a simple veggies or a side salad 🙂

Celebratory Duck – It looks like a duck and it quacks like a duck, so it has to be a duck…

24 Aug

Or so it was…. before I picked it up in the supermarket ;-p Ahh… just like water of a duck’s back! Effortless! That is today’s dish 🙂 I know, I have neglected my little love post. However, after being woman down with the stomach flu, (No, it wasn’t dodgy chinese duck) I am now back on track, overly focused and inspired, so I felt like inspiring my inner food goddess today! I finished a contract on monday, so I was literally like a “duck in water”! Happy as can be, relaxing, working on my new little jewellery venture, picking up a package from my loving mother, all the way from SA, and coming home, inspired to cook a lovely dinner 🙂

This is also a little celebratory dinner for the hubby as he passed his exams!! And as I, the do-gooder wife ( tssskk tssssk) joined him at the gym today as another present, he has no excuse to feel guilty for enjoying this little delicacy!! To me, duck has always been “rich man’s food”. Although, if you think about it, I grew up next to a dam with millions of ducks! However, I would never dream of killing one to eat, they are such lovely little things 🙂 Away with the guilt, since I no longer live in that little paradise, I thought what harm would come from enjoying one aspect of it , in a certain sense 🙂  It sounds like a lot of work, but this is a “love and leave” dish 🙂 Everything in one tray, poke an eye on them every now and then, and it turns into lovely, golden delicious dreams 🙂 Easy as pie!

Celebratory Duck

2 Duck Breasts

2 potatoes, peeled and cut into medium chunks

1 teaspoon of olive oil

4-5 cloves of garlic, slightly crushed, in it’s skin

a handful of dried apricots

Salt & Pepper to taste

handful of fresh thyme

Veggie stirfry

1 red pepper

handful of mangetout

handful of baby corn

4 spring onions

2 tablespoons of soya sauce

1 tablespoon of honey

1 teaspoon of rice wine vinegar

1 teaspoon of olive oil

5 mushrooms, sliced

1 cup of finely sliced carrots

Preheat your oven to 180 degrees Celsius.  Now, get yourself a casserole pan that can go into the oven, or any pan that can go into the oven. Season your duck breasts with salt and pepper. Pour in your olive oil and heat your pan up. Place the duck breast fat/skin side down. Now add your garlic, still in it’s skin.

Make sure you hear the slight crackling sound when the skin on the duck starts to brown. It will create a lot of cooking juices from the skin. When the skin is lovely and brown, add your potatoes, and mix them about so that they are coated in the juices. Now sprinkle over your thyme.

Place in the oven for 45 mins. While this is in the oven, you can work on your veggies.

Add your oil to a heated pan and add the veggies.

Add your mushrooms last.

Add your soya sauce, vinegar and honey and fry until tender, but still firm. When your duck is done, dish up and savour the moment 🙂 Utter bliss!

She’s always a “hearty” woman to me…

11 Jul

Today’s post was inspired by my beautiful mother, which includes the song -“She’s always a woman to me” from Billy Joel. There was a recent add on tv from John Lewis and the way that they portrayed this woman, with the song, was almost a replica of my mother. It depicts how she met her husband, got married, worked, started and fed a family and how her life turned out… tune in, I will attach the video to my blog, just so all of you will know what I am talking about. This is the wikipedia explanation for Billy Joel’s song: “She’s Always a Woman” is a song from Billy Joel‘s 1977 album The Stranger. It is a love song about a modern woman, with whom he falls in love for her quirks as well as her flaws. Now, just to clarify this, my mother has NO flaws! She is the most perfect woman, and oh how I am blessed to have such a mother!

Ever heard of having your heart connected to another with a long string? That is what it feels like to me, with my mother in another country. Till this day, it amazes the hubby how my mother and I are connected. One example? I asked my mother one afternoon in a email what she was cooking that night and it turns out we were cooking the exact same dish, without even speaking to each other. We share everything, from cleaning tips to “calming down after the toilet seat was left up again” and how to make a wilting, dying plant grow again and flourish! So, this brings me to the rest of the inspiration for today, “harvest diaries”, a book I am reading about the daily chores on a organic wine and fruit farm. The way the writer describes her day is so similar to my mother. From when I was little, everything my mother grew, always flourished. She would tend to the garden, make fresh delicious food, be a shoulder to cry on, be a career woman,wife, mother, sister, a friend and make all of it seem so simple and easy. She puts her heart in everything, and that is why this blog is titled “hearty” woman to me.

In winter, we would come home and you could hear the fire crackling, which she lit earlier and smell a lovely waft of homemade lentil soup and fresh bread and when entering the kitchen be embraced by her in a warm hug. This is beauty to me. She can enjoy anything and everything, mend anything, cook anything and it is all a picture of love and contentment. Of course, I could never be close to this, but, I now live for planting flowers, herbs and vegetables, making our house a home, to cook something simple and turn it into a feast, and all the while,not thinking about not being a stick and embracing my curves, pale skin and loud personality, because this is who I am, and all of this came from my mother ( and of course I have to say my father ;-p) She showed me what is important in life. So, in her words, when I am not particularly feeling like the beauty prom queen I am ( wink wink) look at yourself in the mirror and say “hello you drop dead gorgeous, beautiful thing!”

Well, I don’t need that anymore, because I know that certain things aren’t worth fussing about. I would rather fuss about my Lentil soup and try and figure out what I would add to make it taste like something magical happened in my kitchen ;-p So on the menu today, Red split lentil soup and home made bread 🙂 This one is for you mom, still know I won’t be able to top your lentil soup, but I might come close!

Homemade bread

125ml warm water

15g instant yeast

250g strong white bread flour

1 teaspoon of salt

3 tablespoons olive oil

twig of rosemary

3 sundried tomatoes

Mix your yeast into your warm water. Set aside and allow it to stand for about 10 minutes, until it starts creating a thick froth. Sieve your flour and salt into a bowl.  Mix together with the yeast and olive oil and put it in your mixing bowl with a kneading hook. Put the machine on low and keep it going for about 10 minutes, adding flour and warm water if neccesary. The dough is correct if you touch it and it springs back immediately. Now, rub a bowl with olive oil and rub the dough ball around it. Cover with a cloth and blanket and keep in a warm place for about 1 1/2 hours. Punch it back about 7 times and knead again for 4 minutes. Cover again and allow to rise double the size. Preheat your oven to 230 degrees celcius. Rub your loaftin with olive oil. Now place your dough in the tin. Push some rosemary sprigs in your bread, and put the sundried tomatoes on top. Grind some salt over. Now allow it to bake. It is done when it has a hollow sound when you tap it.

Red Split Lentil Soup

2 onions roughly chopped

4 cloves of garlic

1 tablespoon of sunflower oil

2 teaspoons of cumin seeds

2 teaspoons of curry powder

juice of 1 lemon

75g of strong mature cheddar, grated

4 teaspoons of red pesto

1.5 litre of vegetable or chicken stock

Grated parmesan for garnish

salt & pepper to taste

Heat a casserole saucepan with the oil and add your onion and cumin seeds. Fry for about 5 minutes and now add your curry powder.

Add your lentils and stock and bring to the boil. Squash your garlic slightly and add to the soup. After this, simmer your soup for about 30 minutes. Then, add the lemon juice, cheese and pesto and mix through.

Flavour with salt and pepper. Dish up, grate over some parmesan and enjoy with your freshly baked bread! Happiness! 🙂

And for those that would like to watch the add that I think resembles my mother, here you go 🙂


Light spring pasta with a spring in my step :-)

15 Mar

Move over Bree, Nadia’s arrived! You heard it!! Not only do I work full day, I now come home, cook and…. wait for it…. do exercise from my excersise home dvd!!

Yes, I have turned into a modern-day Jane Fonda – without the small waist!! hahahaha! Coming soon – small waisted Nadia!! So, I wanted to make something tasty, light, beautiful and filling for the hubby’s tummy. Say no more – that means anything with pasta! He’s not called the “carb man” for nothing ;-p He loves pasta!! Not as much as pizza, but the two are very close.

So I rushed to make this dish, of course because I still had to do my excercise and spend time with the hubby. How do we do it??? It is a little insane. However, after sitting at my desk today, and literally feeling my muffintop… yes, muffintop !!!! – I decided excercise will also be on the menu tonight!! However, I am very proud of my dish I made tonight, because it contains no cream!!! It’s still very tasty!!! Another reason for the spring in my step – the hubby came home with a bunch of red roses and a kenwood chopper!! How lucky am I???

More lucky than the “acorn obsessed” squirrel in Ice Age when he is surrounded with all the acorns he can imagine!! Yup, I even have the crazy eyes!! My hubby is the beeeeeessssstt!!! So of course I have to give him great food, sprinkled with love 🙂 So here we go:

1 pack of chicken thighs diced

4 slices of bacon cut into little slices

1 leek, chopped

2 teaspoons of garlic

100ml white wine

3 tablespoons olive oil

5 sprigs of fresh thyme

4 teaspoons of lemon juice

Salt & black pepper

1 cup of frozen peas

2 cups of penne pasta

grated parmesan

Salad to serve

Get hold of your mortar & pestle. Add the olive oil, 1 teaspoon of garlic, the lemon juice, thyme leaves and sprinkle in a pinch of salt and black pepper. Mix with your pestle. Now allow the chicken to marinate in this. It gives a beautiful flavour. While it is marinating, drizzle a little bit of olive oil in a heated pan and add the remaining garlic. Start frying your leeks. After about 7 minutes, add your bacon. Now add your chicken and the marinade. Fry for 10 minutes and add the white wine. Simmer for 1o minutes. While this is simmering, boil water for your pasta. Follow the instructions on your past packet. Now add the peas and mix through gently. Simmer for 5 minutes. Drain your pasta and mix it through with your chicken and peas. Turn off the heat, cover with a lid and allow to stand for about 7 minutes.

While all the flavours are mixing together in your pan, make a simple salad to serve with your pasta dish. When your salad is done, remove the lid from your pan, transfer to a serving dish and sprinkle over your grated parmesan. Enjoy!! 🙂

Butternut & Aubergine lasagne

10 Feb

A rainy and well known, dull day in London today as described by the  Britons. Cold. One of those days when you just want to eat pasta! So, while working, I started to get the idea in my head that I wanted to go and get myself a big pasta lunch! No!!!! Have to save money for the holiday..save…. money!! So instead, while chewing on a dry crackerbread with marmite (exiting, isn’t it), I let my mind wander for something nice,tasty and warm that I could make.

I didn’t feel like making a plain pasta, I wanted something different. I wanted butternut, but just thinking about the peeling and chopping ( and losing some fingers) I felt even more tired already! However, just  thinking about the pure bliss I will experience while eating this lovely, hearty dish, I pushed myself forward to the peeling and chopping I will be doing when I arrive home. So, after getting stuck in the train again (emergency alarm is what they call it now) I really needed a happy meal! Luckily not in the unhealthy sense of Mcdonalds, but not entirely healthy either. So, here we go.

Butternut & Aubergine Lasagne

1 Aubergine, cut in thin circle discs  (salted to sweat and washed)

3/4 of a butternut, peeled and cut into chunks

Olive oil

3 teaspoons crushed garlic

2 onions, roughly chopped

1 handful of mushrooms, roughly chopped

1 or 1/2 pack of bacon, cut into medium pieces with scissors

1/2 cup white wine

250ml cream / soya cream

125ml milk



salt & pepper

2 sprigs of fresh rosemary, tear the leaves off the sprig

2 teaspoons of mixed herbs

grated cheese

Preheat your oven to 180 degrees celcius. Boil some water in a saucepan and tip in your butternut. Cook it until soft, but still firm. While this is cooking, heat a frying pan and drizzle with some olive oil and garlic. Fry the onions until glassy an add the mushrooms and bacon. Season with salt.  Check on the butternut, it should be semi cooked, but still firm. Drain.  Add the mixed herbs to the onion and mushroom mixture and mix through. When the bacon is cooked through, pour in your white wine. Let it simmer for about 5 minutes and remove from the heat.

Now grease an oven proof dish. Put in one layer of lasagne sheets. Place your butternut on the sheets and spread them out. You can squash them slighty. Sprinkle with cumin and loose leaves of rosemary. Grind over black pepper. Add another layer of lasagne sheets. Now layer the bacon and mushroom mixture over the lasagne sheets. Layer with lasagne sheets again. Mix the cream and milk together.Now pour over the lasagne sheets. Cover with your aubergine discs as the last layer. Sprinkle with paprika. Now cover it with your grated cheese. Cook in the oven for 45 – 50 minutes. Allow to stand for about 10 minutes after removing from the oven.

Now, if you have fresh salad greens in your fridge, it goes beautifully with your lasagne. However, I came home late, only had green peppers in the fridge and was too lazy and tired to make salad! Yes I know, but sometimes I have to rest too! Did I mention while the lasagne was in the oven I folded and packed away all the washing and unpacked the dishes from dishwashing machine? Yup! So that’s why there is no salad ;-p  Enjoy! xxxx

My sunny chicken :-)

8 Feb My sunny chicken

Morning glory 🙂 Best describing my morning 🙂 No train, rude chav or amount of crowds could put me in a bad mood this morning. My reason? Sunshine! Yes, sunshine can do that to a person, especially if you have not seen it for ages or felt it on your face. To me, the sun has a smell, similar to the lovely scent of blossoms in summer air. This makes me a child of the sun 🙂 Surely you can understand when for months you wake up in the dark, go to work in the dark and come home in the dark and add freezing temperatures to this = eating prozac like smarties! So this morning I had a spring in my step, smile on my face and a brave attitude to wear a dress in this weather! ( the sun might be shining, but it is definitely not warm!). So, when I came home, I had a look in the fridge to see if I had anything bright and summery to make ( of course it had to be a warm dish, not summer yet!) So I decided I would make a malt vinegar chicken with leeks, butterbeans, orange pepper, green beans and paprika. My hubby instantly fell in love with butterbeans at first bite! We have never looked back ;-p  It took me a while to get him to try new food and flavours. Now he really eats anything I put on the table for him! So if he likes it, I am sure everyone else will!

My sunny chicken

1 pack of chicken (drumsticks and thighs,skin on)

1 teaspoon of crushed garlic


olive oil

Salt & black pepper

Malt vinegar or red/white wine vinegar

1 leek / onion roughly chopped

2 handfulls of green beans

1 can of butterbeans

dried garlic flakes


1 red/orange/yellow pepper roughly chopped

mixed herbs

1 cup of cous cous

2 cups of boiling water

1 roasted pepper

Preheat your oven to 180 degrees celcius. Heat a casserole dish (one that can go in the oven and handle stovetop). Drizzle the pan with your olive oil and garlic. Add your leeks/onion to the pan. Fry for about 5 minutes. Add the butter beans and sprinkle with mixed herbs. Mix it around so that the herbs are thoroughly mixed.

Add the chicken to your casserole dish and season with salt and black pepper and sprinkle with the cumin. Mix through.  Add the green beans and the chopped pepper to the dish. Now drizzle generously with your vinegar. Finally drizzle with a teaspoon of olive oil and grind your garlic flakes over the chicken and sprinkle over some paprika. Remember, paprika isn’t really spicy, it just has a smoky taste. Before you put this in the oven, make sure the chicken is on top of the leeks,butter beans etc. Cover with a lid and put it in the oven for 25 minutes. Now after 25 minutes, remove the lid so that the chicken’s skin can become crispy. Cook for another 20 minutes. While this is cooking, make some cous cous and use scissors to cut in some roasted red pepper. Take one cup of cous cous and place it in a bowl. Season with a pinch of salt. Add the roasted pepper. Add two cups of boiling water and cover with lid. Allow it to stand for 10 minutes. The cous cous will soak up the water and swell out. Now seperate and mix through with a fork. This will be lovely and fluffy!! Enjoy!

The lazy cook ….

7 Feb

Ok, as you all know, there were no posts last week. Let me explain.. I know it is almost unforgivable, but just give me a chance. Monday night I had to go and look at a few flats… we have to find a new home, with no screaming coming from kids, a garden space for my much awaited herb garden and space for my hubby’s computer factory! Yes, we have 5 computers in our house and I get a shiver down my spine each time he mentions his sister bringing a laptop for him from New York. Yes, it is the horrible truth! ;-p

So tuesday, I was a little bit unwell, so no cooking for me. If I am not cooking, you have to know that I am not feeling well. So , my hubby had soup that he bought from Sainsbury’s. Yes, the microwave meal. EEEEEEEEEK!! I feel like I have committed a terrible sin!! However, I made up for it on wednesday when a friend of mine from SA came for dinner. Unfortunately, due to him arriving at our doorstep exactly the same time that I got off the train, there were no pictures taken 😦  It was hard enough already trying to cook and talk and listen!! Multi-tasking is a possibility, but not always ;-p So I will grace you with this lazy recipe… but it does look quite impressive!! So enjoy  🙂

Crumbed chicken thighs with aubergine & mushrooms

1 pack of chicken thighs (deboned)

1 teaspoon of crushed garlic

Salt & Pepper

Juice of half a lemon

Olive oil

Fine bread crumbs ( the ones you buy in a little holder/sachet)

Dried thyme

1 aubergine, chopped in half circles

5 mushrooms chopped in quarters

cherry tomatoes on the vine

1 cup of bulgarian Yoghurt

Ok, get yourself a ovenproof dish, one that doubles up as a pretty serving dish. Preheat your oven to 180 degrees celcius. Drizzle your ovenproof dish with olive oil and grind black pepper and salt in your dish and add the garlic. Toss in your aubergine and mushrooms. Toss them around so that they are slightly coated in the olive oil. Drizzle over a few pinches of  thyme. Pour your breadcrumbs into a shallow dish. Mix in a bit of thyme, just for that slight flavour.

Now take your chicken and dip it into the yoghurt so that it is evenly coated. Now transfer to your dish with the breadcrumbs and thyme and coat on both sides with the breadcrumbs. As soon as each one is coated all over, transfer them to the oven dish and place on top of the mushrooms and aubergine. Top off with the cherry tomatoes.  Now grind black pepper and salt over the chicken and drizzle with olive oil and your lemon juice. Place in the oven for 45 minutes. Keep an eye on it every now and then to check it doesn’t burn – my oven might be different than yours. While the chicken is cooking, make a bowl of rice to go with your chicken dish. This is where the other lazy part comes in, I used microwave Tilda Rice. Yes, punish me!! I can’t lie, I have to admit it. I just didn’t feel like making a huge bowl of rice. I cant eat rice, so the hubby will have to finish it all!! That’s my excuse for making a small packet of rice      ;-p     Enjoy!!