Tag Archives: tasty

Chutzpah chicken!!

23 Aug

Or… now that I think of chicken.. wobbly chicken neck!!! This is my new name for my fellow passengers on the train in the morning. A floppy chicken neck as their sleeping heads move with the train’s rhythm, which I might add has become very entertaining in the morning. That is the lifestyle here at the moment. It seems like everyone’s lifestyle has increased with (dare I say it) the speed of Usain Bolt’s world record! No time, only rushing.. everywhere.. the whole time…so maybe the “headless chicken” is a better comparison for the last few months. Tonight I want to make a dish with some chutzpah!

 

Something that will make me slow down, smell the food, taste it, relax and enjoy! Usually, it is really busy, but I still find time to photograph my food, think about recipes and actually do my blog posts. I have decided to do this today, no matter how tired I am or what time it is. This is my little energy patch.. it keeps me smiling and happy and inspired J So just because I focused myself to do a post tonight, I am inspired with a new idea! Or not.. maybe just in the mood for comforting home cooking… to be honest.. my mom’s cooking. This brings me to say that she is coming to visit… So I am sure mom will spoil her “babies” once she is here J Hoorah!! Cant wait!!!

 

Some leftover red wine.. some chicken thighs.. some mushrooms.. olives.. why don’t I just toss them all together and make a little party dish.. since it is almost Friday.. AND since this will be a long weekend J

 

Celebration Chutzpah Chicken

 

1 pack of chicken thighs

2 handfuls of mushrooms, roughly chopped

1 red onion, roughly chopped

1 heaped teaspoon of chopped garlic

Handful of fresh thyme

Handful of olives

1 cup of red wine

1/2 cup of white wine

1 tablespoon of olive oil

2 tablespoons of corn flour

Salt & pepper to taste

 

Add olive oil to a heated casserole dish like Le Creuset or anything similar. Brown your chicken. Remove and place aside.

Now add your onion, mushrooms, garlic and thyme. Cook until the onions are browned. Now, add your chicken and mix through. Add salt & pepper to taste. Sprinkle over the cornflour and mix through.

Now, add the red wine, cover and simmer on medium heat for about 45 minutes. 10 minutes before you dish up, add the olives. Quick and happy all in one casserole dish!!  Serve with rice… and maybe a few glasses of full bodied red wine ;-p

 

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“Flat” out cheating lasagne

21 Apr

I have been feeling cheated. Cheated by time. Who gets home, cooks supper and goes to sleep barely having an hour or two ( in our case, none)  to chat with the one that gives you that sparkle in your eye? I feel cheated as some magic, miniature magician has been sitting on the clock and moving it with its little hands every time I look away. How unfair is this? Someone must be cheating somewhere!

By the looks of it, you can see my camera and fingers aren’t working either as I could barely remember my blog password from rejecting my little baby for so long!! No time people… no time!! 😦   Another thing that I feel cheated by is my eye cream… who is to decide to write on the label that it makes you look “fresh faced”? The only thing that makes me look fresh faced is the ever so strikingly pale colour of my skin that seems to glow from “whiteness” when I walk in the cold to the bus stop… with PUFFY eyes…yay for eyecream….

So, why not try and trick time and cheat as well?? That is what this lasagne dish is all about. Quick, tasty and happy… with loads and loads of mushrooms!!! All for mushrooms… Aye!

6-8 lasagne sheets ( or more, your own preference)

1 large punnet of small button mushrooms, some halved, some whole

25g salted butter

1 teaspoon of crushed garlic

1 brown onion chopped

150ml of chicken stock

30ml of dry white wine

5-6 sprigs of fresh thyme

150ml cream/soya cream

parmesan cheese to grate

big ball of buffalo mozzarella

salt and pepper to taste

Place your butter in a heated saucepan and allow to melt. Add a drop of olive oil and this will prevent the butter from burning. When the butter is melted, add the onions. Allow the onions to “carmelize” over low heat. As the onions seem to become softer, add your mushrooms and garlic.

Allow to simmer for about 10 minutes over low heat. Now, turn the heat up and add your chicken stock and white wine. Leave uncovered and allow to simmer down for about 10 – 15 minutes, until the liquid has halved.

Taste and season with salt if needed. Now, add half of your thyme ( take the leaves off the little twigs). Mix through with love and add the cream. Allow to simmer for about 7 minutes to allow the thyme to infuse in the mushroom mixture.

While it is simmering, place your lasagne sheets in salted, boiling water. It should cook in about 8-10 minutes, depending on how you like the texture. When this is done, you’re just about ready 🙂

Place one lasagne sheet on a plate. Dish over some mushrooms and tear some mozzarella and place on top of the mushrooms. Now place a lasagne sheet over this again. You will keep going until you are happy with your “tower”. Just like layering normal lasagne.. this just doesn’t go in the oven.

When this is done,drizzle some of the sauce on it and top it off with some freshly grated parmesan and black pepper. Easy peasy, cheaty weasy!!

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 🙂

http://www.youtube.com/watch?v=jYOsWWKHZVw