So since, i’m a HUGE fan of champagne… no.. it’s no secret! I also have friends that ..well.. have no choice but to drink champagne when they come around to my house.
Having said that, there are the very few that tend to escape my feeding of champagne. Those are the fortunate ones to be pregnant. I tend to hold off from pushing champagne on to expecting mothers. Sigh…
Me, always keen to find a bargain on something that is most definitely not a ‘need’ but more likely a want.. discovered the magical wonders of a SodaStream! This and a mix of some non-alcoholic concoction, most usually an Elderflower Syrup works a treat for any non-drinkers or those expecting that don’t want to feel left out by drinking plain old soft drinks and water. Yawn! It’s also a good way to cover up if you’re in the early days of pregnancy.
Somedays, when i secretly feel like a need some bubbles, but don’t want to open a bottle of champagne of i’m all out and can’t be bothered hitting the shops i tend to make up a Elderflower and soda mixer. Refreshing and enjoyable.
Oh, you can obviously use the SodaStream for many other standard reasons. But one of my other faviourite mixers is getting your hands on the tonic mixer and having a good old fashioned gin and tonic at the end of a busy day. Ahhh… and relax…
I’m also a fan of not having to lug home copious amounts of plastic bottled soft drinks from the supermarkets that always end up losing their fix and filling up my recycle bin. Plus it’s another little handy gadget for those gadget-freaks out there (including myself in that).
There’s always a way not to feel left out in my house.
4 free range skinless chicken breasts
Small bunch of flat leaf parsley
10 sun-dried tomatoes
3cloves of garlic
100g feta cheese
Zest of 1 lemon
4 sprigs of fresh rosemary
Extra virgin olive oil
4 corn on the cobs
2 large tomatoes
Small bunch of coriander
4 spring onions
1 fresh red chilli
Extra virgin olive oil
Heat two lugs of oil in a medium frying pan on medium heat. Finely chop the parsley, sun-dried tomatoes and garlic. Mix into a bowl along with the lemon zest and feta. Cut a pocket into the chicken with a small knife. Fill with the stuffing and fold the chicken across to seal. Add the chicken to the frying pan. Place a lid over the chicken to maintain the heat at moisture.
Heat a griddle pan on high heat and place the corn on top to char. Finely cop the coriander, chilli, spring onion and tomatoes and add to a bowl. Continually turn the corn until it’s charred all over.
Once the chicken had browned on one side. Turn over and add the rosemary. Cook until the chicken is browned and cooked through. Then chop ready to plate up.
Once the corn is charred, cut off the kernels and add to the salad bowl along with a sprinkle of sea salt and olive oil.
You’re now ready to plate up! So divide up the salad onto plates and chop the chicken up and pile on top of the salad with a sprig of rosemary.
I’ve got some smoked haddock fillets that are fast approaching their stinky phase.. Hmm??
A quick google and I find this awesome Jamie Oliver recipe for Kedgeree that I’ve never tackled before. It’s simple, fresh and healthy. Check it out folks! An easy Monday night dinner and could be used with any poachable white fish.
Me becoming quite the avid little baker and my daughter always pinching at my heels wanted to get involved in what Daddy was up to. So we decided to whip up some delectable Hummingbird Bakery cupcakes from their cookbook which has had quite a workout since I’ve had it. Leading to me having to also have quite a workout to burn off the excess cakes I seem to be gaining… The simple vanilla cupcake recipe seemed to be the best choice to brighten up our winters day blues.
Annabel flourished while she mixed, tasted and generally destroyed the kitchen. But me being a neat freak just bit my tongue while she giggled away and was in her element! Watch out Mary Berry… Annabel’s on to you!
I timed the cooking well, as after all the messy play i then put the cupcakes in the oven and Annabel was exhausted. Time for her morning nap while her cupcakes baked away quietly and I enjoyed a quiet cup of tea.
Once she arose the cupcakes were ‘magically’ ready for her decorative skills to frost and lavishly adorn with sprinkles. Oh.. She may have had a ‘teeny’ bit of help from me her anally retentive father…
Here’s the results.
Ps. Excuse her Team GB onesie.. Annabel decided she was baking for Britain
Check out the site on Facebook and please feel free to vote. I’m amongst some very good contenders… so I won’t lie.. I’m a tad bit anxious. But very exited that my recipe actually made the grade for the competition.
So I may have cheated a little and have already made the sauce in my Chicken & Chorizo Parmigiana recipe. But hey, there’s nothing wrong with making things easier when you’re hard pressed for time like I am with two little rug rats.
Like most of my recipes, this ones a doddle!
Ingredients: Chicken & Chorizo Parmigiana sauce
200g of pasta
Pinch of sea salt
50g Parmesan cheese
2 garlic cloves
2tbs fresh parsley
Bring to the boil a medium saucepan with water. Once boiling add a pinch of salt. Bring the pasta sauce to a simmer. Slice the panini’s in half, butter each side and full with crushed garlic, parsley and half the shaved Parmesan. Place them in a sandwhich press until cooked.
Once the pasta is cooked, drain the water, add in the pasta sauce and serve. Shave over the remaining Parmesan cheese and take to the table with the garlic bread.
Enjoy with a nice glass of red wine.
Oh… I found there should be more of the sauce left over. So why not use the remaining as a topping on some hot potatoes with some sour cream.