Oven Chicken and Mushroom with Spaghetti

Ingredients: Serves 4

400 g dried spaghetti

20 g dried porcini mushrooms

350 g mixed fresh mushrooms, cleaned and torn

2 cloves of garlic, finely sliced

4 Chicken thighs, boned, skinned and cut into bite-sized pieces

Salt and black pepper

Olive oil

200 ml white wine

500 ml double cream

200 g Parmesan cheese, grated

A sprig of fresh basil, leaves picked

Method:

  1. Preheat oven to 200ºC / 400ºF / Gas 6.
  2. Put the porcini mushrooms in a bowl and cover then with bowling water and let it soak for a few minute.
  3. Heat a big saucepan and add some olive oil, add salt and pepper to the chicken pieces and let them brown in the oil.
  4. Strain the porcini, keep the soaking water, and add them to the pan with the garlic and the fresh mushrooms.
  5. Pour wine and the soaking water and turn the heat down. Let it simmer until the chicken is cooked through and the liquid has reduced.
  6. Cook the spaghetti into salted boiling water. Add cream to the chicken and wait for it to boil and turn the heat off. Season with salt and pepper and black pepper
  7. Put the drained spaghetti to the creamy chicken mixture and toss well. Add three quarters of the cheese and all the basil and stir.
  8. Put in an ovenproof baking dish and sprinkle with remaining cheese and bake until it is golden, crisp and bubbling. Serve with some extra virgin olive oil and remaining parmesan cheese.

***I believe that this awesome recipe from Jamie is good as it is but for the greedy and gourmets, you can serve this with a little green salad and hot garlic bread without forgetting the dry wine.  I just cannot resist the combination of chicken and cheese and mushroom! If you do not have porcini mushrooms, you may as well cheat a little with fresh ‘champignons de Paris’, those white or black mushrooms from Paris! 🙂 You may as also consider this as a main dish as I did a while back when some relatives came for lunch! 🙂

Bon Appétit

-K

Passion Fruit Elixir

Ingredients:   5 servings

750g caster sugar

500ml water

250ml Passion fruit pulp

1 teaspoon citric acid

Methods:

  1. Put water, passion fruit pulp, citric acid and sugar in a saucepan over a medium heat and stir until sugar is dissolved.
  2. When it starts boiling, remove from heat and let it cool.
  3. Can be stored in the fridge up to 4 weeks
  4. Serve with crushed ice and add some water or soda water.

***Passion Fruit is called ‘grenadine’ in Mauritius. There are two types of Passion Fruit available in here; the green/yellowish one and the garnet/red one. I reckon that there is a variety of Passion fruit available throughout the world, and with any of them this cocktail will still taste as heavenly and romantic as it sounds! 🙂 Personally this is my favorite fruit, I smile every time I hear somebody pronounce “passion fruit”! The romantic part in me finds this a very romantic name for a fruit. What best way to describe love than as a passion fruit? Hard on the outside, soft, with an innocent, colorful and sweet flair inside! You can leave the mixture to rest for 4 weeks but you can let it for 48 hours if you cannot wait for so long! 🙂 I would suggest serving that with crushed ice, with a tint of vodka, and why not mint leaves to make it more elegant! And let’s admit we can fuss a little to make our guests think we’ve spent hours creating this little god’s beverage 🙂

Bon Apétit

-K

Omelette-Mexican Style

Ingredients:    Serves: 2

2 tablespoons vegetable oil

2 soft corn tortillas

1 tomato, deseeded and roughly chopped

1 spring onion, roughly chopped

1 small green chilli, deseeded and chopped

4 eggs, beaten

1/4 teaspoon of table salt

¼ teaspoon of Cayenne Pepper or Black Pepper

Method:

  1.  Heat your vegetable oil in a thick frying pan. Roll the corn tortillas into a cylinder shape and cut it with a pair of scissors into strips directly into the hot oil.
  2. Let the strips fry until crisp and golden then remove them to a bowl.
  3. Put the chopped chilli, chopped tomato and the spring onion into the same hot frying pan and stir everything with a wooden spatula for a minute or less.
  4. Add the fried corn tortillas to the mixture, and add the beaten eggs and salt. Using that same spatula, stir everything in the frying pan as you would do for scrambled eggs.
  5. As the eggs start setting, remove the frying pan from heat, and continue stirring until they are cooked as you wish.

***This is a very nice dish to begin a nice day or even to end one! 🙂 Nigella Lawson claims that this is “one of the greatest hangover cures around” 🙂 Kids, adults or elderly people will love this dish as there is a Mexican explosion of flavours in mouth! I would recommend serving this with grilled toasts and a green salad or with some fresh glazed, steamed vegetables if taken as a main meal (but then double the quantities of ingredients because you’ll definitely serve yourself twice). 🙂 Being a cheese person, you might as well toast the bread with a little cheese and grill it with a pinch of grated garlic for an even greater taste in mouth!

Bon Appétit

-K

Sausage Rolls/Roulés à la saucisse

Ingredients:      Serves 18 sausage rolls.
1kg sausage mince

2 eggs

480 ml breadcrumbs

80 ml Worcestershire sauce

2 tablespoons tomato paste

Salt and Pepper

500 g puff pastry sheets

2 egg yolks, lightly beaten

Sesame Seeds to sprinkle

Methods:             

1. Preheat the oven to 200°C.

2. Mix the breadcrumbs, Worcestershire sauce, the sausage mince, tomato paste, eggs, salt and pepper in a bowl.

3.  Roll the pastry to 3mm thick and cut into 12cm x 24cm    OR   Cut each ready rolled pastry sheet in half.

4. Divide the mixture into six equal portions and roll them into sausage shapes and place into the centre of each pastry.

5. Roll each pastry to close the mixture putting the seam underneath.

6. Cut each rolls into three and place on a baking tray with non-stick baking paper.

7. Brush each rolls with egg yolk and sprinkle with sesame seeds.

8. Bake for 20-25min or until golden and cooked through.

*** You may not mince the sausage if you are in haste, or there are also some people who love biting into big chunks of sausage with puff pastry! 🙂 But if you want a more refined and a sausage that has been marinated in all these sauces, mincing it would be best. For those who are not watching their figure, adding a little cheese before folding the pastry will give it an unusual yet divine taste in mouth, especially when it’s hot. A couple of rosemary leaves would add a ‘smoke’ taste to this starter and when you have adults eating this, it would be most welcome. However, this dish is among the favourite ones for kids. They love eating this tasty pastry when it’s hot and this is highly recommended for your kid’s birthday or even a get together for adults. Mayonnaise or ketchup with these ‘roulés’ is an acceptable treat for kids!! (or adults) 🙂 Please indulge! 🙂

Bon Appétit

-K

Why cook? Ode to an Bittersweet Art…

Cooking is not ‘haute gastronomy’ or complicated imagery dressed up elegantly and made up perfectly to fit on flawless white serving plates, cooking is when you find happiness in baking a simple dish and simply getting a smile from your family, friends or lover. A smile that says it all, a thank you and when you see the look on their faces, a look filled with ecstasy, of pleasure and happiness. Cooking is sensuous, friendly, romantic and comforting! I bet that Nigella Lawson and Jamie Oliver will agree with me on this one! I can spend hours watching shows animated by Nigella, Jamie, Benoit Molin, Giada Laurentis, Gordon Ramsay, Donna Hay, Miss Dahl, Louise Denisot and the list is pretty much long!! As I’m multilingual, I also watch cooking shows from French chefs as well and I’ll try sharing awesome recipes with you! This blog was inspired from the movie Julie & Julia, where Meryl Streep delivered one of her best role along Amy Adams. Julia Childs quotes and recipes were a revelation to me. That made me realize that you don’t need to be a chef to be able to cook.  One of my favourite quotes from Julia Child is, ” …no one is born a great cook, one learns by doing.” Words aren’t enough to describe how quintessential cooking is to me, this is my time to take actions to share my hobby.

Cook to please 🙂 This should be a motto! As from tomorrow I will share recipes, ideas, and culinary gossips with you ppl! 🙂

Do follow this blog if you feel that I can offer to share my passion with you!

Take Care!

Bon Appétit

-K

-K

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