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.
Enjoy with a side salad.
400 g Chicken breasts
a teaspoon fresh ginger sliced into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons Curry powder
2 teaspoons Garam Masala powder
1 teaspoon Turmeric powder
2 teaspoons Cumin
1/2 teaspoon Salt
1/2 teaspoon black pepper
2 medium onions
4 tablespoons olive oil
1 large tin pineapples pieces
1 small green apple, finely chopped
¾ cup full cream milk
1 cup chicken stock
3-4 bay leaves
Desiccated coconut to serve
Chutney to taste
Basil for garnish
I’m crazy about a good curry! A curry is always such an exciting and exotic dish. I looked in my kitchen cupboard to get some inspiration to spice up a regular evening’s dinner to find a large tin of pineapples which motivated me to make the following dish;
Fry onions, ginger, garlic, curry powder, salt and pepper in some olive oil. Fry until brown in colour. Add the chicken pieces and fry a bit on each side for about 5 minutes until browned. Next, add the pineapple pieces, juice from the tin, apple, milk, bay leaves and chicken stock. Cook, covered, on medium heat for about 25-30 minutes . Add a teaspoon turmeric spice. Remember to cook some rice or pasta to go with your meal. White rice works best because it sucks up the curry saucyness which makes it yummy. Right before the end, add Garam Masala spice and cook for a further 10 minutes or longer. The longer the curry is cooked, the more the chicken absorbs the curry to make it more succulent. Serve the curry on rice with chutney, banana slices and coconut on the side.
Tip: the banana can also be fried.
Roulade with the best and tastiest ingredients!
Quick and easy pizza recipe for you to make and enjoy!
For the dough:
half a cup self raising flour
pinch of salt
1 sachet yeast
1 cup lukewarm water
For the topping:
1-2 cups grated cheddar/ Mozzarella cheese
1 sachet tomato paste
dried garlic, oregano and Italian spices
2 fresh tomatoes, sliced
1 green pepper, sliced
1 cup/ 200 g fried chicken pieces
1 cup mushrooms, sliced
In a mixing bowl, add the flour, yeast, lukewarm water and salt. Combine and mix well. Knead for about 5 minutes. Put the dough in a bowl oiled with olive oil. Cover with a damp cloth. Let stand in a warm place for half an hour or longer.
Roll out the dough for 1 big or 2 medium sized pizzas on a lightly floured surface. Roll as thick/ thin as desired. Mix tomato paste with the dried spices. Spread the mix over the base(s). (Add tomato sauce if the sauce is not enough to cover the whole pizza base).
Decorate the pizzas with the tomato slices, mushrooms, pepper slices and chicken pieces. The chicken can be replaced by salami etc.
Cover the toppings with the grated cheese and bake for 15 – 20 minutes at 200 degrees Celsius.