dinsdag 25 februari 2014

Chicken in Sweet Soy Sauce with Pinapple

This recipe is going to hit all the spots! Sweet, sour, salty and spicy! It has lovely textures, is really easy to make and also supercheap.


- 1 chicken breast chopped in dime sized pieces
- Sweet soy sauce(ketjap manis)
- Tinned pineapple(not sweetened)
- 1 onion chopped(preferably in rings)
- 3 cloves of garlic chopped finely
- 1-2 chilipeppers chopped
- Some coriander chopped
- 1 heaped tablespoon of flower

Marinade the chicken in some sweet soy sauce(enough to cover it) onions and garlic. Preheat a big sauce pan. Add some oil and fry off your  chicken onions garlic and chilipeppers first. Turn up the heat and bake the chicken until golden on the outside. Now add the tablespoon of flower. Bake for one minute and then add half a cup of soy sauce and stirr well. Add your pineapple and the juice, then add the coriander and cook this mixture for about five minutes or untill your chicken is cooked through. Add salt to taste(or salty soy sauce). Serve with rice. Enjoy (:

maandag 24 februari 2014

Salmon filo pie

Are you sick of your leftovers? Here's a nice recipe for a salmon filo pie, to cook up the day after you've made salmon. Brilliant as a lunch or light dinner, this filo pie looks and tastes fantastic – crisp on the outside, flaky and soft in the middle.

  • 3 leeks
  • 2 large courgettes
  • olive oil
  • 2 sprigs of fresh thyme
  • 200 g leftover cooked salmon
  • 100 g feta cheese
  • 1 lemon
  • 3 large free-range eggs
  • 1 x 250 g pack of filo pastry
  • 15 g Parmesan cheese
  • 1 romaine lettuce
  • 3 tablespoons extra virgin olive oil
Trim and roughly chop the leeks and courgettes and place in a large pan on a low heat with a bit of olive oil and the thyme leaves. Cook gently for 30 minutes, or until soft and lightly golden, with the lid on for the first 5 minutes, stirring regularly. Once soft and sweet, season to perfection and leave aside to cool for 5 to 10 minutes.

Preheat the oven. Flake the salmon into the cooled mixture, crumble in the feta, grate over the zest from the lemon, crack in the eggs and stir well to combine. Layer the filo over the base of a lightly oiled ovenproof frying pan or dish, overlapping the sheets and letting them hang over the edge of the pan as you layer – make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in – brushing with olive oil as you go. Spoon in the salmon filling, then fold in the overhanging filo to form a lid. Brush the top with olive oil and finely grate over the Parmesan. Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp.
Serve with lemon wedges and a green salad.

maandag 10 februari 2014

Super easy chicken korma with courgette

This is super easy, for the Asian Foodies. A lovely Indian spiced curry, that's healthy, but tastes super creamy and comforting!
1.kg Chicken breast or mini breast fillets
3 cloves of garlic, finely sliced
½ chilli, chopped
2 finely chopped onions
1 tablespoon ground coriander
1 tablespoon curry masala
1 tablespoon garam masala
cup of chicken stock
1 soy cream (Alpro Soya)
soy sauce( salty and sweet) seasalt, to taste
2 heaped tablespoon ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lime


·         Cut the chicken breasts into bite sized chunks, turn up the heat and bake until they are golden, but not quite cooked all the way through. Now put them in a bowl, covered with aluminium foil.

·         Add the courgette, onions and chilli to the oil. When they are covered in the oil, throw in the garam masala, curry masala and the ground coriander, stir fry for about 10-minute over a low heat. Then add the garlic on a low heat. Stir fry for about 1-minute.

·         Then add some chicken stock, to keep all the spices from sticking to the pan. Then add your soy cream and let it come to the boil.

·         Reduce the heat to low, cover the pan and simmer until you’re happy with the taste.

·         Now add the chicken and the finely chopped coriander leaves. For about 2-minutes.

·         Remove from heat, add lime juice and sweet and salty soy sauce and seasalt to taste. Mix well.

Serve with rice and poppadum’s. Great tip for the poppadum’s; put them in a microwave for 30 seconds and you won’t need to fry them up! Healthy (: