The Recipe
15g butter
1tbsp oil
4 chicken thighs and 4 chicken drumsticks
150g bacon or 4 frankfurter sausages
2 leeks, sliced and separated into greens and whites
3 tbsp mustard
2 tbsp flour
1/2 l chicken stock
salt and pepper
In a pan, melt butter and oil and cook chicken until browned on all sides, transfer to crockpot.
Cook white part of the leeks and bacon for ~5 minutes. Add flour and mustard and then the chicken broth a bit at a time. Once all flour has been incorporated, leave to simmer for a bit until it's thickened up some. Transfer to crockpot. Add corn and stir
Cook on LOW for 8-10 hours. Add green parts of the leeks and cook for another 15 minutes.
Serve with mashed potatoes.
The Verdict
REALLY needed more salt - and even with that added, it was still a bit bland - you couldn't taste the mustard at all. It was a good start, but I think I'd add a bit more mustard and possibly also some chili next time.
Weirdly enough, it didn't really work as left-overs though... which unfortunately probably takes it out of my rotation completely.
Wednesday, August 26, 2020
Wednesday, August 19, 2020
Week 33: Lemony Asparagus Pasta
The Recipe
~250g pasta
2 cups asparagus cut into 1" pieces (~8-10 asparagus)
2 spring onions, chopped
3 tbsp olive oil
2 tbsp lemon juice
150g bacon (optional)
3 cloves garlic, chopped
1/2 tsp pepper
A handful of cherry tomatoes, quartered
Cook pasta according to directions. Add asparagus to pasta during the last 3 minutes of cooking.
Meanwhile cook bacon until just crisp. Add spring onions and let them soften a bit. Add garlic and stir for a few minutes.
Drain pasta. Stir in all remaining ingredients.
Serve with parmesan cheese.
The Verdict
Surprisingly bland. Not something I'm likely to make again.
~250g pasta
2 cups asparagus cut into 1" pieces (~8-10 asparagus)
2 spring onions, chopped
3 tbsp olive oil
2 tbsp lemon juice
150g bacon (optional)
3 cloves garlic, chopped
1/2 tsp pepper
A handful of cherry tomatoes, quartered
Cook pasta according to directions. Add asparagus to pasta during the last 3 minutes of cooking.
Meanwhile cook bacon until just crisp. Add spring onions and let them soften a bit. Add garlic and stir for a few minutes.
Drain pasta. Stir in all remaining ingredients.
Serve with parmesan cheese.
The Verdict
Surprisingly bland. Not something I'm likely to make again.
Tuesday, August 11, 2020
Week 32: Beijing Soup
The Recipe
(Serves 2)
100g assorted mushrooms
250g chicken (about 3 thighs)
1 carrot
1 leek
1.5l chicken stock (incl. reserved water from boiling the chicken)
4 tbsp vermouth (Martini)
3 tbsp lemon juice
2 tbsp soy sauce
3 tsp sambal oelek
20g rice noodles (I couldn't find any, so used ramen noodles instead)
2 egg whites
4 tbsp corn flour (optional)
Bring water to boil in a pot and cook the chicken for about 1 hr. Remove chicken from pot (reserving the water) and leave to cool for a bit. Once it's cold enough to handle, peel the chicken, discarding the skin and bones.
Cut the mushrooms, carrot and the white part of the leek into thin stripes, about 2cm long.
Add chicken stock to the reserved water until you have about 1.5l. Bring this to a boil and add vermouth, lemon juice, soy sauce and sambal oelek. Add the mushrooms and let it simmer for 10 minutes.
Add chicken and noodles and leave to simmer for a few minutes.
Gently whisk the egg whites (they should be frothy - NOT whipped) and add them to the soup while stirring. Stir until the eggs are fully incorporated into the soup and not just lying on top (this will take awhile, but they will eventually turn into thin white threads). Add carrot and leek and leave to simmer for a few more minutes. If desired, add corn flower mixed with water to thicken up the soup a bit (I omitted this step - I prefer my Beijing soup thin).
The Verdict
Beijing Soup / Peking Soup (not entirely sure what the difference is) is probably my very favourite thing to order at a Chinese restaurant, so I was eager to try to make it for myself. Fortunately this recipe was almost perfect! I do think it needed a tad more carrot, but otherwise it was almost exactly the way I like it. Definitely something I'll make again!
(Serves 2)
100g assorted mushrooms
250g chicken (about 3 thighs)
1 carrot
1 leek
1.5l chicken stock (incl. reserved water from boiling the chicken)
4 tbsp vermouth (Martini)
3 tbsp lemon juice
2 tbsp soy sauce
3 tsp sambal oelek
20g rice noodles (I couldn't find any, so used ramen noodles instead)
2 egg whites
4 tbsp corn flour (optional)
Bring water to boil in a pot and cook the chicken for about 1 hr. Remove chicken from pot (reserving the water) and leave to cool for a bit. Once it's cold enough to handle, peel the chicken, discarding the skin and bones.
Cut the mushrooms, carrot and the white part of the leek into thin stripes, about 2cm long.
Add chicken stock to the reserved water until you have about 1.5l. Bring this to a boil and add vermouth, lemon juice, soy sauce and sambal oelek. Add the mushrooms and let it simmer for 10 minutes.
Add chicken and noodles and leave to simmer for a few minutes.
Gently whisk the egg whites (they should be frothy - NOT whipped) and add them to the soup while stirring. Stir until the eggs are fully incorporated into the soup and not just lying on top (this will take awhile, but they will eventually turn into thin white threads). Add carrot and leek and leave to simmer for a few more minutes. If desired, add corn flower mixed with water to thicken up the soup a bit (I omitted this step - I prefer my Beijing soup thin).
The Verdict
Beijing Soup / Peking Soup (not entirely sure what the difference is) is probably my very favourite thing to order at a Chinese restaurant, so I was eager to try to make it for myself. Fortunately this recipe was almost perfect! I do think it needed a tad more carrot, but otherwise it was almost exactly the way I like it. Definitely something I'll make again!
Saturday, June 13, 2020
Week 24: Tortillas Torte
The Recipe
(Serves 5-6 people)
6 tortillas
1 onion
3 cloves garlic
250g minced meat (I used beef, but it could be any - can also be substituted for a can of kidney or chili beans for a vegetarian version)
1 (14oz) can tomatoes
1 (14oz) can beans
1 bell pepper
~75g rocket salad or spinach
~240g corn
Cayenne pepper, cumin, paprika, basil, oregano, salt and pepper to taste
A dash of cinnamon
~150g shredded cheese
Garnishes: Avocado, salsa, sour cream
Heat the oven to 200C.
Chop onion and garlic. Cut bell pepper into bite sized pieces.
Optional: In a pan, heat a bit of oil and once it's hot cook each tortillas for about 30 seconds on each side, until it starts to puff up and become crisp. This step can be omitted.
Heat a bit of oil in a pot and cook garlic, onion, cumin and cayenne pepper until fragrant. Add meat and cook until just browned.
Add tomatoes, beans and bell pepper and leave to simmer for 3-5 minutes. Add more spices according to taste. Turn off heat, but leave the pot on the element - add corn and salad / spinach and stir for a few minutes until the salad is wilted.
Coat a springform with oil or line a cake form with foil and start assembling the torte - alternating layers of tortillas, sauce and cheese, ending with sauce and cheese. Place in oven and cook for 20 minutes or until nicely browned. Remove from the oven and let it rest at room temperature for another 10 minutes.
Serve with avocado, salsa and sour cream.
The Verdict
Quite a lot of work, but very fancy-looking!!! I'm not sure it tasted all that much better than regular tortillas, but it certainly looked good. Too much work for an every-day meal, but definitely good for a special occasion :D
(Serves 5-6 people)
6 tortillas
1 onion
3 cloves garlic
250g minced meat (I used beef, but it could be any - can also be substituted for a can of kidney or chili beans for a vegetarian version)
1 (14oz) can tomatoes
1 (14oz) can beans
1 bell pepper
~75g rocket salad or spinach
~240g corn
Cayenne pepper, cumin, paprika, basil, oregano, salt and pepper to taste
A dash of cinnamon
~150g shredded cheese
Garnishes: Avocado, salsa, sour cream
Heat the oven to 200C.
Chop onion and garlic. Cut bell pepper into bite sized pieces.
Optional: In a pan, heat a bit of oil and once it's hot cook each tortillas for about 30 seconds on each side, until it starts to puff up and become crisp. This step can be omitted.
Heat a bit of oil in a pot and cook garlic, onion, cumin and cayenne pepper until fragrant. Add meat and cook until just browned.
Add tomatoes, beans and bell pepper and leave to simmer for 3-5 minutes. Add more spices according to taste. Turn off heat, but leave the pot on the element - add corn and salad / spinach and stir for a few minutes until the salad is wilted.
Coat a springform with oil or line a cake form with foil and start assembling the torte - alternating layers of tortillas, sauce and cheese, ending with sauce and cheese. Place in oven and cook for 20 minutes or until nicely browned. Remove from the oven and let it rest at room temperature for another 10 minutes.
Serve with avocado, salsa and sour cream.
The Verdict
Quite a lot of work, but very fancy-looking!!! I'm not sure it tasted all that much better than regular tortillas, but it certainly looked good. Too much work for an every-day meal, but definitely good for a special occasion :D
Week 23: Cabonara ala Lucy
The Recipe
125g thick-cut bacon
2-3 cloves garlic
1 tbsp olive oil
½ tbsp butter
2 tbsp white wine
2 eggs
~½ cup parmesan cheese
Salt, pepper
Assorted vegetables (mushrooms, bell pepper, tomatoes - whatever strikes your fancy)
In a pot, cook spaghetti for two.
Meanwhile, cut the bacon into small squares and cut up any vegetables you might decide to use.
Melt butter/oil in a pan over medium heat and cook the garlic for a few minutes until golden. Remove and discard the garlic.
Cook the bacon in the garlicky butter. When almost done, add the vegetables and give them a quick fry-up. Add wine and simmer for a few minutes to reduce.
In a bowl, mix together eggs, cheese, salt, pepper and any other spices you want to add. Once the spaghetti is done, stir in the egg mix and allow the heat from the pasta to cook the egg.
Stir in the bacon and vegetables and serve.
The Verdict
Well, cabonara is ALWAYS worth cooking in my books, but honestly, I like my usual recipe better, and it's not that different, so I probably won't bother with this one again.
125g thick-cut bacon
2-3 cloves garlic
1 tbsp olive oil
½ tbsp butter
2 tbsp white wine
2 eggs
~½ cup parmesan cheese
Salt, pepper
Assorted vegetables (mushrooms, bell pepper, tomatoes - whatever strikes your fancy)
In a pot, cook spaghetti for two.
Meanwhile, cut the bacon into small squares and cut up any vegetables you might decide to use.
Melt butter/oil in a pan over medium heat and cook the garlic for a few minutes until golden. Remove and discard the garlic.
Cook the bacon in the garlicky butter. When almost done, add the vegetables and give them a quick fry-up. Add wine and simmer for a few minutes to reduce.
In a bowl, mix together eggs, cheese, salt, pepper and any other spices you want to add. Once the spaghetti is done, stir in the egg mix and allow the heat from the pasta to cook the egg.
Stir in the bacon and vegetables and serve.
The Verdict
Well, cabonara is ALWAYS worth cooking in my books, but honestly, I like my usual recipe better, and it's not that different, so I probably won't bother with this one again.
Week 22: Roasted Mushrooms
The Recipe
(Serves 1)
100-150g Mushrooms
1 tbsp olive oil
2 tbsp butter
Pepper
The trick here is to get the mushrooms completely dry before roasting them, so do NOT rinse them - if they're dirty, pat them with a moist paper towel, to get the dirt off, but do not wash them.
Cut them into bite sized pieces (I quartered mine) and place them on a paper towel to dry. I think I left mine for half an hour or so.
Get out a large pan and add olive oil and butter - enough to coat the entire pan. Turn the heat up high and wait until the butter stops foaming and it's REALLY hot.
Add the mushrooms, taking care not to crowd them. If you have too many mushrooms, cook them in batches rather than risking crowding the pan.
Let them sit for awhile and soak up the oils - the pan will get dry which is fine - don't add more oil, but turn the heat down a bit if they start to smoke. When they start to get brown, shake the pan to get them to brown evenly.
They're done when they're brown all over and seem crispy. Season with pepper and serve.
The Verdict
REALLY good! I never knew not to wash mushrooms before, but it really makes a difference. I think I possibly added a tad too much oil/butter, so they weren't all that crispy, but they still tasted a LOT better than the mushrooms I usually make :-D
(Serves 1)
100-150g Mushrooms
1 tbsp olive oil
2 tbsp butter
Pepper
The trick here is to get the mushrooms completely dry before roasting them, so do NOT rinse them - if they're dirty, pat them with a moist paper towel, to get the dirt off, but do not wash them.
Cut them into bite sized pieces (I quartered mine) and place them on a paper towel to dry. I think I left mine for half an hour or so.
Get out a large pan and add olive oil and butter - enough to coat the entire pan. Turn the heat up high and wait until the butter stops foaming and it's REALLY hot.
Add the mushrooms, taking care not to crowd them. If you have too many mushrooms, cook them in batches rather than risking crowding the pan.
Let them sit for awhile and soak up the oils - the pan will get dry which is fine - don't add more oil, but turn the heat down a bit if they start to smoke. When they start to get brown, shake the pan to get them to brown evenly.
They're done when they're brown all over and seem crispy. Season with pepper and serve.
The Verdict
REALLY good! I never knew not to wash mushrooms before, but it really makes a difference. I think I possibly added a tad too much oil/butter, so they weren't all that crispy, but they still tasted a LOT better than the mushrooms I usually make :-D
Tuesday, March 10, 2020
Week 10: Asian Honey Chicken
The Recipe
450g chicken
2 cloves garlic, chopped
1 tbsp sesame oil
2 tbsp honey
2 tbsp soy sauce
2 bell peppers, diced
3 spring onions, sliced
2-3 carrots, grated
Mix together garlic, honey, sesame oil and soy sauce in a zip-lock bag and mix thoroughly. Cut chicken into stripes and add to the bag, shaking to ensure the chicken is coated. Leave to marinate for ~8hrs or overnight.
Drain the bag into a cup, reserving the marinade for later. Heat up a wok and add the chicken. Cook for a few minutes or until the chicken is mostly done. Add a bit of the marinade if necessary. Add the vegetables and cook for a few minutes - adding a bit more marinade if necessary. Discard the rest of the marinade.
Serve with rice.
The Verdict
It tasted alright, but was lacking something... I might add some more spices (paprika or curry) next time, or try it with pork rather than chicken, because as it was it was just strangely dull. I had leftovers the next day and served those up as fried rice which was a LOT better, so it might just be something as simple as that, that was needed.
But honestly, I'm not even sure it's worth trying to make again. It's too similar to a lot of my other recipes.
450g chicken
2 cloves garlic, chopped
1 tbsp sesame oil
2 tbsp honey
2 tbsp soy sauce
2 bell peppers, diced
3 spring onions, sliced
2-3 carrots, grated
Mix together garlic, honey, sesame oil and soy sauce in a zip-lock bag and mix thoroughly. Cut chicken into stripes and add to the bag, shaking to ensure the chicken is coated. Leave to marinate for ~8hrs or overnight.
Drain the bag into a cup, reserving the marinade for later. Heat up a wok and add the chicken. Cook for a few minutes or until the chicken is mostly done. Add a bit of the marinade if necessary. Add the vegetables and cook for a few minutes - adding a bit more marinade if necessary. Discard the rest of the marinade.
Serve with rice.
The Verdict
It tasted alright, but was lacking something... I might add some more spices (paprika or curry) next time, or try it with pork rather than chicken, because as it was it was just strangely dull. I had leftovers the next day and served those up as fried rice which was a LOT better, so it might just be something as simple as that, that was needed.
But honestly, I'm not even sure it's worth trying to make again. It's too similar to a lot of my other recipes.
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