Crispy skin chicken pieces and a creamy mushroom sauce? Sounds almost good enough to eat!
What you'll need:
~Chicken
chicken roasting pieces
plain flour
french onion soup powdered packet mix
oil
~Sauce
sliced mushrooms (you can either leave them sliced or dice them a little more)
onion diced
1/2 cup sour cream
1/2 cup thickened cream
How to do what I did:
Put the chicken pieces into a bag with some flour (maybe 1/2 cup) and seasoning and shake to coat. Shallow fry in oil, until lightly browned (but not cooked). Put into a baking dish, and into the oven. Bake until crispy and cooked through.
In the same pan the chicken was cooked in, reserve about 2 tbsp of the oil and saute the onions and mushrooms. Once they're nicely cooked, add the sour cream and the normal cream, and stir through. Keep warm until ready to serve with the chicken.
If you're really keen, serve with the roast potatoes and a lovely rocket salad with olive oil and lemon juice dressing.. delish!!!
A. xo
Sunday, April 8, 2012
THE BEST Roast Potatoes
I've never known how the pros do it, but apparently, this is it!
What you'll need:
small whole potatoes, peeled
olive oil
salt
How to do what I did:
Par-boil your potatoes until the outside of them is just becoming tender (10-12mins). Drain, shake them around in the pot (lid on!) to fluff up the outer layer, and return to heat (very low for gas stoves, or just turned off but still warm for electric) and allow the moisture to evaporate a little more so the taters are fairly dry. Meanwhile, in a 200 degree oven, warm up a baking dish with a decent splash or two of the olive oil in it. Once the oil is pretty hot, place potatoes into the dish, coating them with the oil. Chuck it all back into the oven and cook for about 20-25 mins, turning once to brown up evenly. Serve - and enjoy!!!
Seriously, the best roast potatoes I've ever had (that I had to cook myself... haha)
A. xo
What you'll need:
small whole potatoes, peeled
olive oil
salt
How to do what I did:
Par-boil your potatoes until the outside of them is just becoming tender (10-12mins). Drain, shake them around in the pot (lid on!) to fluff up the outer layer, and return to heat (very low for gas stoves, or just turned off but still warm for electric) and allow the moisture to evaporate a little more so the taters are fairly dry. Meanwhile, in a 200 degree oven, warm up a baking dish with a decent splash or two of the olive oil in it. Once the oil is pretty hot, place potatoes into the dish, coating them with the oil. Chuck it all back into the oven and cook for about 20-25 mins, turning once to brown up evenly. Serve - and enjoy!!!
Seriously, the best roast potatoes I've ever had (that I had to cook myself... haha)
A. xo
Apple Pie Puree (Baby Food)
** Sorry it's been so long since I posted.... ;)
For those parents wanting to offer their babies (6mths+) something a little bit delicious ~ perhaps a dessert? ~ without sugary badness, this is for you!!
What you'll need:
3(ish) tbsp of Semolina
1/2 - 3/4 cup of milk (any kind - goat's, soy, cow's..)
1 tbsp apple puree
a hearty pinch (or sprinkle) of cinnamon
How to do what I did:
Cook the semolina on the stove top as per instructions on the packaging, using milk instead of water. Once it's thickened, it's ready, so remove from heat and keep stirring. If it's really thick and globby, add more milk, there's no hard and fast amounts here. Once you're happy with the consistency (keeping in mind that adding the apple puree will make it a little runnier) add the apples and cinnamon. Stir, and taste test. If it needs more flavour, you could always add more of either apples/cinnamon, or both. Serve slightly cooler.. and make sure you check the temp FIRST!
I know this isn't really a recipe so much as a great idea.. but I wanted to share, as it's a HIT with my wee man!
For GF and DF mamas, you could always add warm non-dairy milk to a heap of rice cereal until it's nice and thick, then add the apples and cinnamon.
As always, keep eating!
A. xo
For those parents wanting to offer their babies (6mths+) something a little bit delicious ~ perhaps a dessert? ~ without sugary badness, this is for you!!
What you'll need:
3(ish) tbsp of Semolina
1/2 - 3/4 cup of milk (any kind - goat's, soy, cow's..)
1 tbsp apple puree
a hearty pinch (or sprinkle) of cinnamon
How to do what I did:
Cook the semolina on the stove top as per instructions on the packaging, using milk instead of water. Once it's thickened, it's ready, so remove from heat and keep stirring. If it's really thick and globby, add more milk, there's no hard and fast amounts here. Once you're happy with the consistency (keeping in mind that adding the apple puree will make it a little runnier) add the apples and cinnamon. Stir, and taste test. If it needs more flavour, you could always add more of either apples/cinnamon, or both. Serve slightly cooler.. and make sure you check the temp FIRST!
I know this isn't really a recipe so much as a great idea.. but I wanted to share, as it's a HIT with my wee man!
For GF and DF mamas, you could always add warm non-dairy milk to a heap of rice cereal until it's nice and thick, then add the apples and cinnamon.
As always, keep eating!
A. xo
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