So were in our new place now and starting to settle in. There have been a few disasters along the way, like the car choosing the weekend we move house to finally die (beyond economical repair I believe is the correct term) and my camera to go missing hence the lack of photos on my blog. Never mind though, we're here and here to stay this time.
I finally began to calm down after the stress of the move and a recent Trust law exam (which I passed by the way - yeh me) and decided it was about time I set foot in the kitchen again. Actually, the kitchen in this place is great. Everything is new and high tech. We've got a touch sensitive hob with digital display and bleeping noises to remind you that you've left something switched on. The microwave doubles as a grill and the oven has so many settings we don't know what to do with them (especially as the instruction books are in Spanish). The oven even has network capability so I can hook it up and operate it from the PC and even my mobile phone while we're out. Not that I see the need really but you never know, it may come in handy one day.
Anyway, I decided to cook this weekend and with all the mayhem going on around here all I could think to cook with my new futuristic kitchen was comfort food.
The ultimate comfort food.
A huge fry up. Bacon, sausage, eggs, beans, fried bread... the works.
Now were on a month of de-tox and dieting.
Until next time, if I don't have a heart attack first.
Steve
Showing posts with label Weight Watchers. Show all posts
Showing posts with label Weight Watchers. Show all posts
Monday, 21 June 2010
Sunday, 9 May 2010
Giovani's chicken - 'eat it Monday, Tuesday, Thursday, Wednesday...
We recently spent the evening with our friends Giovani and Carmena. Giovani is from Sicily hence the vague Godfather reference in the title. While we were there Giovani served home made ravioli and an amazing chicken dish. It was so good that I had to have the recipe. Needless to say, I now owe Giovani 'a favour'.
Anyway, here it is and it is simplicity itself.
4 chicken breasts
6 to 8 large closed cap mushrooms
200gm butter
250gm cream
Salt and pepper to taste
Cut the chicken breast into pieces and peel and slice the musrooms. Place a large frying pan on a moderate heat and melt the butter. Once melted add the chicken and mushrooms. You should have something like this.
Fry the chicken turning occasionally (turning the chicken that is, not you because that would be silly) until done but not overdone. It should be just enough for any pink to disapear and for the chicken to turn white. Next add the cream and cook for a few more minutes, again turning the chicken in the cream to ensure all of it is covered. You should have something like this.
When the cream is bubbling away, add the salt and pepper and continue cooking to make sure eveything is thoroughly cooked but don't allow the cream to dry out.
Then serve with a side of your choice. Giovani served this with fresh bread and peas with a tomato sauce. I was pealess (is that a word?) and so made a brie and butter sauce (by melting brie and butter then adding a bit of cream) and mixed it with pasta. The results are below;
This dish takes about 15 to 20 minutes from start to finish and tastes fantastic. The only negative is that you wont be earning any gold stars at Weight Watchers. As for me, I have a party coming up in a few weeks for which I need to squeeze into a DJ I haven't worn for... a few years. With this in mind, the next few recipes are likely to be butterless.
Try out the chicken and if you like it give me some feedback.
Steve
Anyway, here it is and it is simplicity itself.
4 chicken breasts
6 to 8 large closed cap mushrooms
200gm butter
250gm cream
Salt and pepper to taste
Cut the chicken breast into pieces and peel and slice the musrooms. Place a large frying pan on a moderate heat and melt the butter. Once melted add the chicken and mushrooms. You should have something like this.
Fry the chicken turning occasionally (turning the chicken that is, not you because that would be silly) until done but not overdone. It should be just enough for any pink to disapear and for the chicken to turn white. Next add the cream and cook for a few more minutes, again turning the chicken in the cream to ensure all of it is covered. You should have something like this.
When the cream is bubbling away, add the salt and pepper and continue cooking to make sure eveything is thoroughly cooked but don't allow the cream to dry out.
Then serve with a side of your choice. Giovani served this with fresh bread and peas with a tomato sauce. I was pealess (is that a word?) and so made a brie and butter sauce (by melting brie and butter then adding a bit of cream) and mixed it with pasta. The results are below;
This dish takes about 15 to 20 minutes from start to finish and tastes fantastic. The only negative is that you wont be earning any gold stars at Weight Watchers. As for me, I have a party coming up in a few weeks for which I need to squeeze into a DJ I haven't worn for... a few years. With this in mind, the next few recipes are likely to be butterless.
Try out the chicken and if you like it give me some feedback.
Steve
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