Chicken pie is always a good idea. Here is an easy recipe for those who are hungry for a real pie.
Chicken fillets 200 g, cut into small pieces
1 onion, finely chopped
Puff Pastry, original
1 tablespoon butter
1 teaspoon Cumin
2 teaspoons salt
1 teaspoon pepper
50 g mushrooms, chopped
3 medium carrots, finely chopped
1 sprig rosemary
¾ cup chicken stock
1 clove of garlic, finely chopped
2 tablespoons all-purpose flour
3 tablespoons cream cheese
Preheat oven to 180 degrees Celsius.
Heat a medium sized pot on the stove. Add the butter, garlic and onion and fry for about 5 minutes. Add the carrots and the chicken. Spice with salt, pepper and cumin. Cook for 5 minutes. Add the chicken stock and cook for a further 10 minutes. Add the finely chopped rosemary and the mushrooms. Cook for another 5 minutes until most of the water is cooked away. Stir in the cream cheese and one or two spoons of flour if necessary, if the sauce is to watery. Grease a medium sized bowl (or cake tin) with butter or spray and cook. Roll out the puff pastry. Line the greased bowl/ tin with pastry. Add the filling. Cover with the rest of the pastry. Use a fork and press down all around the edges on the top pastry layer to combine the top and bottom pastry layers. Make a few air holes on the top or cut or two with a knife for steam to be released. Egg wash the pastry so that if can get a nice brown colour when baking. Bake for 20 – 25 minutes until golden brown.
This is a moist and very delicious carrot cake – And it’s easy to bake!
2 cups cake flour
2 teaspoons baking powder
a pinch of salt
1 cup of sugar – I added half a cup of brown and half a cup of white sugar
4 tablespoons honey
half a teaspoon vanilla essence
2 teaspoons cinnamon
3 grated carrots
a 3/4 cup cooking oil
Sift flour, baking powder and salt together. Add the sugar. In a separate bowl, add the grated carrots, cinnamon and honey and mix together. Add the eggs, vanilla and oil to the carrot mixture. Mix everything together until blended well.
Bake on the middle rack on 180 degrees Celsius for 25-30 minutes.
Take out of the oven and let cool for 5 minutes. Take out of the tin and let it stand for another 30 minutes or so to cool down completely.
For the cream cheese icing
half a tub (125 g) cream cheese, plain, full fat
3 tablespoons butter
2 cups icing sugar – sifted
half a teaspoon vanilla essence
10 ml milk
Mix everything well with a hand mixer on full speed for about 1 minute.
Cover the cooled down cake with the icing. Add some pecan nuts to decorate.
Two portions couscous
Green beans, about 200g
1 medium butternut
250 g chicken
4 – 6 tablespoons plain Bulgarian yoghurt
1-2 garlic cloves
Some tarragon, fresh (if you have)
Some parsley, fresh (if you have)
1 large leek
1 tablespoon sesame oil
Half a teaspoon salt
Half a teaspoon ground black pepper
Half a teaspoon chili flakes
One teaspoon Marsala spice
Preheat the oven to 180 degrees Celsius. Add a bit of olive oil to a baking tray. On the tray, put pieces of garlic, tarragon, parsley, green beans (cut in half) and butternut pieces. Spice with chili, pepper, salt and Marsala spice. Cook in the oven for 20 minutes. Stir around at half time not to let it burn. Cut the chicken into bite-sized pieces and fry together with chopped leek in a pan with some sesame oil, salt and pepper for about 5 minutes. Cook for a further 15-20 minutes on high heat until ready. Take from heat and add about 4 tablespoons of yoghurt and mix. Add the feta pieces to the warm, already prepared couscous. Mix everything in a large mixing bowl. Enjoy warm or cold.