There’s just no decent way to give this dish (I hesitate to say recipe) a decent title. If you go for ‘mozzarella stuffed, Parma ham-wrapped chicken breast with basil’, it’s about a gazillion miles long, but ‘mozzarella stuffed chicken’ leaves out the tastiest bits, and ‘chicken breast stuffed with chicken and basil and wrapped in Parma ham’ isn’t exactly catchy either. Anyway, I digress. This easy baked chicken is one of our favourite dinners.
So if you’re a regular reader (or you’ve just stopped by in search of pie recipes – in which case, welcome!), you’ll know that I’ve already published a step by step ‘how to make a pie‘ recipe. Do have a look at that one as it will give you invaluable tips on how to make pastry. This recipe kind of skips the basics, just because I don’t want to blab on and on about pastry (hey, it’s just pastry) and also because we’re now moving on to bigger, better, MORE EXCITING PIES!
So my #livepeasant week has come to an end and it’s been really good fun. If you didn’t see my post on Monday, we’ve been creating some delicious, rustic one-pot dishes this week with Simpy Beef and Lamb. We’ve dined pretty well, starting with the delicious Moroccan lamb dish on Monday, a big pot of chilli, a curry, a shepherd’s pie with slow-cooked mince, and I even revisited my spring braised beef with red wine and borlotti beans.
There’s been a shift recently back towards simpler food, don’t you think? I’ve read endless articles about embracing a more uncomplicated, rustic approach to cooking, and I love the concept. I’ve been enjoying baking my own bread, leaving it to rise slowly, rather than scoffing quickly risen supermarket bread. The recipe makes two loaves at a time and it keeps really well, so we’ve always got some on the go.
Ages ago when I was on Nick Coffer’s Weekend Kitchen at BBC Three Counties radio, a lovely lady called Polly had this delicious recipe for this fresh and crunchy winter slaw made with shredded sprouts that was such a lovely mix of textures and flavours: fresh and crunchy, spicy and sweet.
You’ll probably remember that back in the summer, The Organic Trade Board challenged us to take the #thriftyorganic challenge and switch our usual weekly shop for a 100% organic one, all for £83, the average grocery shopping budget for a UK family of four. We ate really well AND stayed on budget, and it made me really think about what we eat, and made me plan our meals properly as well. Eating organic on a budget really is possible!
I promised you a while ago that I’d give you an update on my favourite lentil curry recipe. This is our absolute fave – a really simple, healthy one pot dinner. I’m always messing with it – adding leftover roast chicken, or a tin of chickpeas, or some veg that’s a bit past its best: sweet potato, cauliflower, etc. I’ve always listed the ingredients separately before, but now I actually make the spice mix up in bigger quantities and it’s much easier to spoon into the curry.
How do you cook pasta? For us, it’s generally quick suppers, or large bakes that can be popped into the fridge to be heated up when people get home at various times. A new Australian brand of pasta called Vetta High Fibre is just launching in the UK. It’s huge in Australia and I think it’s going to be really popular here. It tastes and looks the same as other pastas but has loads more fibre, so it’s really good for you. Vetta asked me to share my five favourite pasta recipes using their new high fibre products, so here, without further waffle, are my top five:
This chilly weather calls for warming, comfort food, and what better than toad in the hole? I love to serve it with these herby, roast potatoes. I also like to experiment with different sausages (herby Cumberland are a favourite).
Recently, the lovely chaps at Expedia set me a little challenge (and you know how I love a challenge) to create a dish based on one of their favourite destinations. The destination that I was given is Cyprus, not a place I’ve ever been, so I set about having a little dig about to find out about Cypriot food. I now REALLY need to go to Cyprus, because the food is, frankly, awesome.
This salad came about a little by accident, which, of course, is how all the best things happen. The very lovely people at John Ross Jr sent me some of their rather delicious smoked salmon (it’s traditionally smoked in red brick kilns) and it was in the fridge when I happened to be making a salad and rootling about for something yummy to put in it. I was going to add a poached egg, but then on a whim decided to warm the salmon through and – wow – that little bit of warmth brings out all the glorious, salty, smoky sweetness of the salmon. Do give this a go, it’s rather good (even though I say so myself).
So recently. The Organic Trade Board challenged us to take the Thrifty Organic Challenge and switch our usual weekly shop for organic. The average grocery shopping budget for a UK family of four is £83 a week. Could I switch everything we usually buy to organic , stay on budget, and still produce yummy, healthy food for my family? Here’s how we got on.
This week we’ve been doing a little challenge to live solely on organic produce (more of this tomorrow). For Sunday lunch, I wanted to make something really special. Marinating chicken in spiced buttermilk makes it really tender and juicy, and flattening it means that it cooks really quickly and evenly. It’s especially good for barbecuing and means that you end up with really crisp skin. I can never be bothered to actually buy buttermilk, so I make my own by adding the juice of a lemon to the milk. You can choose whatever herbs you like – I have thyme in the garden so I used that, but anything will do.
My lovely friend Dave was telling me recently how yummy cauliflower ‘rice’ is (basically cauliflower shredded, or whizzed in the food processor to make faux ‘rice’ – a less carby alternative). I was sceptical, but then my buddy Laura told me she loves it too and that she stir fries hers and makes it loads. Inspired, I thought I’d better give it a go. I know curry isn’t much of a summer staple, but it’s a great Friday night takeaway avoidance technique when the weather’s not that balmy.
Oh isn’t it just heavenly to see the sunshine? I’ve been waking really early, the sun streaming through the curtains (this makes Mr E really grumpy but I LOVE it), making myself a cup of honey and lemon in hot water (current obsession) and wandering around the garden, watching Tails the cat hiding under the delicious-smelling jasmine (by the way, look at the size of him – will he ever stop growing?), watering my little terracotta pots of herbs and other bits and pieces, playing tug of war with Lyra…
I love, love, love travelling, and I’m so lucky that my job involves visiting all sorts of wonderful places and eating all sorts of amazing food. If there’s one drawback (there has to be one, right?) it’s that I tend to put on a little ‘food baby’ every time I go. There’s so much scrummy food, it’s find it impossible to resist. So when I’m at home, I try and cook delicious food that cuts down on the ol’ carbs and focuses on colourful, healthy, tasty ingredients. This ratatouille with spiced, roasted chicken is a good start!
- Things I learned during Alcohol Awareness Week November 21, 2017
- Weekend wishlist: scented Christmas candles November 18, 2017
- Slow cooked beef and red wine stew with dumplings November 16, 2017
- Alcohol Awareness Week: my Drinkaware Challenge November 15, 2017
- Battling the common cold (with a little help from Olbas) November 14, 2017