Chicken Fillet Patties

I am always on look out for a new dinner recipes, because let’s be honest, from time to time I feel like I am stuck in a circle by cooking same type of dinner over and over again. 

Easy weekday meal: {Sausage and Broccoli Egg Noodles}

 My life just got a lot busier. My almost 5 year old daughter started her first year at school (a squeal of excitement!), and I am the one who is doing majority of school runs and after school activities, with a toddler in  tow. And let me tell you, it is not always an easy task. In those moments I wish I could drive, which by the way is on my mile long to do/achieve list. But I am getting there, slowly but surely : )

Glimpse of our holiday in Torrevieja and prawns in garlic, olive oil and lemon marinade

It’s certainly become a tradition for us.

 Every spring, for the past five years we go to Torrevieja.

Spicy CousCous Stuffed Peppers

Don’t you just love when things work out better then you expected? Like your meals, you plan one but end up with completely different meal. I definitely love. It gives this nice, warm feeling inside me. Very satisfied feeling I should say.

Like these peppers. They suppose to be stuffed with meat and some other vegetables, and slowly simmered in a tomato sauce in a pot over a stove. But because time wasn’t on my side I had to think of something else. Quickly looking into my cupboards I decided to go with couscous. Perfect.

Since there are not a lot of preparations involved, it makes perfect mid-week meal. Quick, easy and delicious. What more can you ask for?

One Bag of Spinach = Walnut and Spinach Pesto & Spinach and Coconut Soup

As I was walking through the vegetable aisle, I spotted spinach.  Green, vibrant looking leaves were so attractive that I couldn’t just walk away. I had to buy it. 

And I did.

Usually I use spinach fresh in different kind of salads and very rarely cook it but this time I had something different in my mind. Actually I thought about two things.

One is pesto. Walnut and spinach pesto to be exact.  Spinach pesto is nice alternative to basil as it has milder taste and is as delicious as basil pesto.

With plenty spinach left I could only think about one thing to do with them. And that’s to make a soup.  Very simple but very soul warming soup.

  

That day our souls definitely were warmed and happy : )

Spinach and Coconut Soup

Prep time:  15 min

Total time: 40 min

Serves 4

Ingredients:

25 g butter

1 onion, chopped

2 garlic cloves, chopped

1 large potato, cut in chunks

500 ml vegetable stock

400 g fresh spinach

250 ml coconut milk

Chilli flakes and black pepper to taste

Method:

In a large saucepan melt butter then add onion and cook for 5 minutes. Add garlic and continue to cook for another minute.

Add vegetable stock and potato to the saucepan, cover with lid and bring it to a boil. Reduce heat and continue to cook for 10 minutes or until potato is cooked.

Add spinach and cook for 2 minutes or until wilted.

Transfer soup into the blender and blend thoroughly. Return to the saucepan and add coconut milk, chilli flakes and black pepper. Bring to a gentle simmer then turn heat off.

Serve with fresh bread.

Walnut and Spinach Pesto

Prep time: 10 min

Total time: 10 min

Makes 1 cup

Ingredients:

300 g fresh spinach leaves

50 g parsley, chopped

1 garlic clove

80 g walnuts

Salt and black pepper to taste

3-4 tbs olive oil

Method:

Put first 5 ingredients into the blender or food processor and blend thoroughly.

Slowly pour in oil to the mixture with machine still running.

Keep pesto in a fridge in a sealed container or jar, just don’t forget to top with more oil.

Potato and Cauliflower Soup

 

For years we lived in Dublin city centre and loved every minute of it. Just minutes away from the O’Connell Street with the stores, cinemas, museums and other great attractions just a reach of the hand.  

Curried Carrot Soup

 

The weather in Ireland is so unpredictable. Like yesterday we had sunny and bright afternoon and I really thought the spring is just round the corner. Yet today the picture is completely different. There are no sign of the sun that had filled my living room the day before, just the cold wind and occasional drizzle. And who knows maybe tomorrow it will snow again... 

Greetings in the 2011!

Photo courtesy of Alona Froluskina

Ah, a new year... A new and fresh start. And it’s naturally that with the start of the new year our thoughts turn to New Year’s resolutions. My resolutions are to eat as healthy as possible, be more active, be good mommy to my daughter and spend more time with my loved ones. Do you have any goals for this year?

The Daring Cooks December Challenge – Poach to Perfection

 

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Chicken Curry

Quick and easy – just what you need for a midweek dinner!

Prep time : 10 min

Cooking time : 30-40 min

(Serves 4)

Ingredients:

1 large onion, chopped

2-3 garlic cloves, minced

2-3 tablespoons curry powder

½ teaspoon cumin

1 bay leaf

1 large potato, peeled and cut in small pieces

4 chicken fillets cut into pieces

1 can (400 ml) coconut milk

½ of can (approx. 150-200ml) chopped tomato

Salt, pepper to taste

Oil for cooking

Fresh herbs

Method:

 

In a large pan add about 1 tablespoon of oil, then add onion and garlic. Cook over medium heat for 5-7 minutes then add curry powder, bay leaf and cumin and continue to cook for another minute.

To the pan add pieces of chicken and potato; pour in coconut milk and simmer for 15-20 min or until chicken and potato are cooked. Add tomatoes and simmer for 2-3 minutes.

When ready to serve sprinkle with fresh herbs.

Salmon and Green Bean Tart

This mouth-watering salmon tart makes great lunch or dinner at any time of the year. Can be served warm or cold – you decide!

Prep time : 25 min + chilling

Cooking time : 40 min

(Serves 6)

Ingredients:

For pastry:

170 gram of plain flour

75 gram of butter

40 ml cold water

For filling:

180 gram salmon, cooked and flaked

200 gram green beans, blanched

3 eggs

150 ml cream

2-3 tablespoon chopped dill (optional)

Salt, pepper to taste

Butter to grease tin

Method:

For pastry, combine the flour and butter by rubbing the mixture with your fingertips till it resembles breadcrumbs. Then little by little start adding water, and knead gently till the pastry binds together and the edges of the bowl are clean. Chill for about 30 minutes.

Preheat oven to 200 degrees C. Grease the tin.

Onto lightly floured surface roll out pastry into a large circle. Line the tin and trim excess pastry.

Prick the pastry base with fork then transfer to the oven and bake for 10 minutes.

Meanwhile beat together eggs, cream, dill, salt and pepper.

Place green beans over the base of the pastry case then scatter salmon flakes over them; pour egg mixture over the filling. 

Transfer to the oven and bake for 30 minutes or until golden and firm. Cool slightly before serving.

Tomato Focaccia

This delicious Italian flat bread is perfect with any soup or salad as well as can be enjoyed as a snack.

(Makes 1 loaf)

Ingredients:

400 gram plain flour

180 ml warm water

7 gram dried yeast

2 teaspoons honey

2 - 3 tablespoons olive oil

½ - 1 teaspoon salt

3 – 4 medium plum tomatoes, thinly sliced

Extra olive oil for brushing

Method:

Combine warm water, oil, yeast and honey, leave to stand for 5 – 10 minutes.

In a large mixing bowl mix flour and salt. Make well in the centre and pour in yeast mixture, stir with wooden spoon until well combined.

Turn onto floured surface and knead for 8-10 minutes or until smooth and elastic.

Place dough into greased bowl, cover with clingfilm and leave to stand in the warm place for 30 – 45 minutes or until doubled in size.

Preheat oven to 200 degrees C. Lightly grease baking tray.

With your fist punch down centre of the dough then transfer onto lightly floured surface and knead for 2 minutes. Press the dough into the tray, brush with some olive oil and arrange sliced tomatoes over the top, pressing down lightly.

Bake for 25 – 30 minutes or until done.