Cooking

Roast Chicken and Broccoli Pasta

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Ingredients:

  • 1/2 white onion
  • 1 tablespoon olive oil
  • 4 cloves of garlic
  • Broccoli x2
  • 500ml chicken stock
  • 1 chicken stock cube
  • 1/2 teaspoon of garlic powder
  • 300ml cream
  • Juice of 1 lemon
  • Seasoning – parsley, oregano, basil, salt and pepper
  • 2 cups mozarella
  • 2 cups cheddar
  • 1 cup parmesan
  • 1 ready roast chicken

Recipe:

  1. Add olive oil to a large frying pan, finely chop the onion, and fry until brown
  2. Add the garlic and chopped broccoli, fry off for several minutes on a medium heat
  3. Add the chicken stock, chicken stock cube and garlic powder to the pan, cover, and let the broccoli cook for 5 minutes
  4. Start cooking the pasta in a separate pan
  5. Once the broccoli is al dente, add the lemon juice, cream, seasoning and cheese. Combine all ingredients and keep on a medium heat for several minutes until the pasta is al dente
  6. Once the pasta is al dente, add it to the frying pan
  7. Shred the roast chicken and add it to the pan at the very end, mix well

Thai Chicken Salad

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Ingredients:

  • 1/4 red cabbage
  • 1/4 white cabbage
  • 1 carrot
  • 2 spring onions
  • 1 large cucumber
  • 1 roast chicken
  • 1 packet of crispy noodles
  • A handful of cilantro
  • 1 small bag of peanuts

 

  • For the dressing:
  • 2 tablespoons of peanut oil
  • 5 cloves of garlic
  • 1 red chili
  • 4 tablespoons of dark soy sauce
  • 4 tablespoons of peanut butter
  • 1 tablespoon of sugar
  • The juice of 1 lime
  • 1 tablespoon of rice wine vinegar
  • 1 teaspoon of fish sauace
  • 3 tablespoons of water
  • A pinch of salt and pepper

Recipe:

  1. Grate and chop all vegetables and add to a large bowl, including the shredded chicken, peanuts, crispy noodles and cilantro
  2. Place oil in a pan and put on a low heat
  3. Fry off the garlic and add all of the other dressing ingredients
  4. Add dressing to the bowl and mix well

 

Meyer Lemon Molten Cakes

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Ingredient:
  • 8 Tablespoons (4-ounces) unsalted butter
  • 1 (4-ounce) white chocolate baking bar
  • 2/3 cup unbleached all-purpose flour
  • 1/2 cup confectioners’ sugar
  • tiny pinch of salt
  • 4 extra large eggs, lightly beaten
  • 4 extra large egg yolks, lightly beaten
  • 3/4 cup lemon curd
  • The zest and juice of two lemons
  • 1/2 teaspoon vanilla extract

Recipe:

  1. Preheat the oven to 425ยบ F
  2. Grease 8 ramekins and set aside
  3. In a bain marie, melt the butter and white chocolate, turn off the heat, then add all other ingredient. Make sure to mix well so the consistency is smooth and there are no lumps.
  4. Pour mixture into the ramekins and bake for 15 minutes.
  5. Cool for 5 minutes before removing from the ramekins
  6. Add icing sugar and raspberries for decoration

 

Carbonara (non-traditional)

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Ingredients:

  • 1 tablespoon of olive oil
  • 1 packet of pancetta or bacon
  • 1 clove of garlic
  • 1/3 bottle of chardonnay
  • 500g of pappardelle pasta
  • 5 egg yolks
  • 1 tablespoon of cream
  • 1/2 teaspoon of butter
  • 100g of parmesan
  • Seasoning – salt, pepper, parsley

Recipe:

  1. In a frying pan, add olive oil to a pan and fry pancetta until crisp
  2. Add the chopped garlic and fry until slightly brown
  3. Add chardonnay and cook on a medium-high heat for 10 minutes
  4. Boil pasta
  5. In a bowl add egg yolks, cream, parmesan, seasoning and butter, mix well
  6. Once pasta is aldente and the wine has reduced, add it to the bowl and combine all ingredients

Healthy(ish) ‘on the go’ muffins

Breakfast – banana and dark chocolate oat muffins

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Ingredients:

  • 2 bananas
  • 1 egg
  • 1 cup of oats
  • 1 tablespoon of self raising flour
  • 1 tablespoon of brown sugar
  • 1 teaspoon of baking powder
  • 1 cup of milk
  • 1 tablespoon of Greek yoghurt
  • 1 tablespoon of honey
  • 1/2 cup of dark chocolate pieces
  • 1/2 teaspoon of nutemg
  • A pinch of salt
  • 1 teaspoon of vanilla extract

Recipe:

  1. Mash one banana in a bowl and combine all ingredients with it, mix well
  2. Chop the other banana and add to mixture
  3. Pour mixture into a muffin tray
  4. Bake in the oven at 170c for 30 minutes

Lunch – bacon, broccoli, potato and cheese egg muffins

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Ingredients:

  • 5 rations of bacon
  • 2 shallots
  • 2 cups of broccoli
  • 1/2 cup of vegetable stock
  • 1 chicken stock cube
  • 1 cup of cheddar cheese
  • 1/2 of a large potato
  • 3 cloves of garlic
  • Seasoning- salt, pepper, dried basil, dried parsley
  • 4 eggs

Recipe:

  1. Fry the bacon in a pan until crisp
  2. Add chopped shallots and fry on a medium heat for five minutes
  3. Add the garlic and fry for 1 minute
  4. Add the vegetable stock to the pan and crumble in a chicken stock cube
  5. Add the chopped broccoli and grated potato and stir on a medium heat for five minutes
  6. In a large bowl, add the eggs, cheese, seasoning and mixture from the pan, mix well
  7. Pour the mixture into muffin tins and bake at 170c for 20minutes

 

Shakshuka

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Ingredients:

  • Half an onion
  • 1 clove of garlic
  • 1 can of tomato sauce (I used Jamie Oliver’s)
  • Seasoning – cumin, paprika, chili flakes, salt, pepper, parsley, basil
  • 1 teaspoon of sugar
  • Feta
  • Ciabatta

Recipe:

  1. Fry the onion and garlic until soft
  2. Add tomato sauce, seasoning and sugar to the pan, also crumble in a handful of feta and cook for 5 minutes on a medium heat until slightly reduced
  3. Move sauce aside to create a space to add the eggs
  4. Cover sauce with a lid, for around five minutes, until eggs are cooked/runny in the middle
  5. Once cooked, take off heat and crumble feta over
  6. Toast slices of ciabatta to dip into sauce