Archive | Lunch or Dinner

Pinterest challenge: chicken peanut curry

By Rasa Pelham on April 23, 2016 in Lunch or Dinner, Pinterest challenge, Recipes

So here I am on the hunt for family recipes. Something simple, quick and mild! So even Lukas could eat it. I decided if I make a folder of recipes than it will be even easer to plan our meals and do Tesco order in lightning speed (well…not really, but still).

I chose this chicken peanut curry recipe because it is promising exactly that. Although it may not be a quick one to make, I found it easy to adapt it and cook it using slow cooker. So its ready when you are, just need to remember to prepare it sometime during the day (I usually do it during nap time). This chicken is also very mild, but flavoursome and Joni loves peanut butter! CHICKEN PEANUT CURRY adopted from Simply Recipes

600g chicken thigh fillets, cut into chunks
80g plain flour
4 tbsp curry powder
salt and pepper to taste
generous amount of oil for frying
2 tbsp fresh ginger, grated
3 cloves of garlic, finely chopped
1 green chilli, sliced (optional)
1l chicken stock
200g crunchy peanut butter
juice of half lime
handful finely chopped coriander and mint for serving

1. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.2. Fry the chicken in a large frying pan until the coating sets and browns a little. Once it is done place it into the slow cooker.

3. Add the ginger, garlic, chilli and peanut butter on top of the chicken. Mix everything well to combine. Gradually whisk in the stock, stirring continuously to maintain an even texture.
4. Set the slow cooker on low, medium or high depending on when you are planning the dinner. I tend to set it on high if the dinner is served in three hours.

5. Right before serving add salt and lime juice to taste. Serve with rice and herbs on top.Enjoy!

Rasa xoxo

Courgette and goat cheese blinis

By Rasa Pelham on January 22, 2016 in Healthy, Lunch or Dinner, Recipes

This is another of my favourite breakfast at this moment (or lunch depending on when I have more time). I would say it’s healthy, unless you label fried things and diary are unhealthy. I love eating these little blinis with salmon as it works really well together :). But you of course are welcome to experiment!COURGETTE & GOAT CHEESE BLINIS

Serves 2

1 medium courgette, grated
125g goat cheese
2 eggs
2tbsp flour
salt and pepper to taste

1. Place all the ingredients into a measuring jug or a bowl and mix everything to combine.2. Heat up the oil and then spoon the mixture into the frying pan. Wait long enough so the blinis are set on the top and then carefully flip them to fry the another side. 3. Serve warm with yogurt (or creme fraiche if you are feeling noughty) and dill. Enjoy!

Rasa xoxo

Pinterest challenge: paprika chicken & spinach with white wine butter sauce

By Rasa Pelham on September 26, 2015 in Lunch or Dinner, Pinterest challenge, Recipes

Since our new arrival is due in the moment, I started to think of simple recipes for dinners to come. You know, the ones does not require slow cooking or lots of preparation. The recipe that I found on The Kitchen Paper have promised it all! This chicken was definitely the quickest dinner I have ever made (almost). The recipe is bellow.

PAPRIKA CHICKEN & SPINACH WITH WHITE WINE BUTTER SAUCE adopted from The Kitchen Paper

2 large chicken breasts, cut into strips (even quicker to cook!)
2 tsp paprika
salt & pepper (don’t be stingy here)
2 knobs of butter butter, about 70g (I used oil instead, but butter would have been better)
small bunch fresh thyme leaves
3 large garlic cloves, minced
1 glass of dry white wine
1 large handful of frozen spinach

1. Season the chicken breasts pieces with the paprika, salt and pepper2. Melt the butter in a large skillet over medium-high heat, add the chicken breast pieces and fry them for 3 min before adding thyme and garlic. Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine and frozen spinach.3. Bring the wine to a gentle simmer and let cook for 20 minutes. Season with salt and pepper, make sure the chicken is done, and serve with couscous or other grain of your choice. Enjoy!

Rasa

Pinterest challenge: chilled cucumber soup

By Rasa Pelham on May 5, 2015 in Healthy, Lunch or Dinner, Pinterest challenge, Recipes, Summery

Although it went chilly outside, I have been craving for refreshing foods such as salads or chilled soups like this one. Chilled soups aren’t common in England but because I am Lithuanian I am quite familiar with it. My favourite was chilled beetroot soup until I came across chilled cucumber soup here on this adorable blog! I slightly modified the recipe and served it with roasted new potatoes (just what any other Lithuanian would do). CHILLED CUCUMBER SOUP adopted from Dishing Up The Dirt

Serves 2

1 large cucumbers, sliced
300ml natural yogurt
1.5tbsp lemon juice
1 garlic clove, sliced
small handful of dill, (plus some for the garnish)
small handful of parsley (plus some for the garnish)
2 tbsp extra virgin olive oil
salt and pepper to taste
2-3 sliced radishes for the garnish (optional)

1. In a blender combine cucumber, yogurt, lemon juice, garlic, dill, parsley and olive oil. Blend until smooth.2. Season to taste with salt and pepper.3. Garnish with herbs and sliced radish if using. Serve it with roasted potatoes and drizzle of oil.Enjoy!

Rasa xoxo

Varškėčiai with pesto (Lithuanian curd cheese dumplings with the twist)

By Rasa Pelham on April 25, 2015 in From my childhood, Lithuanian, Lunch or Dinner, Recipes

From all the foods I liked in childhood I loved my mums cooked food the most. My mum was never a good cook, in fact only recently she started feeling passion for baking. But I really liked varškėčiai that she used to make (although I realised that they were slightly different to compare to other curd cheese dumplings that I have ever tasted). Traditionally varškėčiai are soft type dumplings that are often served with jam and sour cream. My mum used to add more flour into them making them more pasta like and served savoury with sour cream and butter. So it’s up to you what way you want to make them (less flour or more), but I decided to go with savoury and serve it with pesto (oh it was so yummy! I think I might be the first one to try them this way!).Varškėčiai are very simple to make, almost like gnocchi, except no need to prep anything ahead. Just mix three ingredients together into the dough and make the dumplings.

VARŠKĖČIAI serves 2

250g plain quark (it came slightly different to what I am used to, but it works as fine)
1 egg
5-8 heaped tbsp plain flour

1. Mix the egg with the quark and gradually add flour into the mix until the dough can be handled (so it does not stick too much onto the fingers).

2. Make varškėčiai dumplings in the same way as you would make gnocchi dumplings. Roll the ball of dough into the “sausage” and slice it into small bits. Lay the dumplings onto floured plates ready to be cooked.3. To cook varškėčiai drop them into the salted boiling water and cook them this way for 2 minutes until the dumplings float to the top (I usually fish them out from the top with the slotted spoon when they rise). Serve with sour cream and pesto of your choice.Enjoy!

Rasa xoxo

Chilled beetroot soup (šaltibarščiai)

By Rasa Pelham on March 17, 2015 in Lithuanian, Lunch or Dinner, Recipes

First of all, happy Saint Patrick’s day! Sadly we haven’t got even a touch of irish so I thought I will make something pink instead of green :D.

Chilled beetroot soup is a proper Lithuanian summer soup, because it tastes soooo refreshing. However I have been missing it and I thought to myself why to wait if I can make it now. It’s not like I need to wait till beetroot is in season. Therefore I recovered my old recipe that I adapted for cooking in UK (you know, with the ingredients available here) so I could make this soup straight away. I hope you like it too ;-). CHILLED BEETROOT SOUP serves 4

4 large potatoes
4 eggs
2 packs of vacuum packed cooked beetroot (600g in total), or you can cook it yourself if you wish (however, don’t forget to peal it)
1 cucumber
1/2 bunch spring onions
1 pack dill (30g)
500g yogurt (Yeo Valley is my favourite) or 900ml buttermilk (then don’t use milk or cold water)
300-400ml milk or cold water
juice of 1/2 -1 lemon
1 tsp vegetable bouillon powder (optional)
salt to taste

1. Boil potatoes (with the skin on) and eggs in separate pots.

2. Grate the beetroot into the large bowl or pot.

3. Finely chop cucumber, spring onion and dill and add into the pot with beetroot.4. Add yogurt into the beetroot mixture, stir gently to combine. The soup is very thick at this stage so thin it down with cold water or milk. Traditionally we use buttermilk, but the choice of it in UK is so small and besides I always seem to have yogurt in stock.

5. I like adding lemon juice into my soup just because we often use pickled beetroot (not pickled in vinegar) to make this soup and I feel that soup made with regular beetroot is missing some acidity. So add lemon juice carefully to your personal taste. If too sour then add some salt to balance it out.

6. Serve the soup with quartered eggs on top and pealed potatoes on the side.Enjoy!

Rasa xoxo

Buckwheat, roasted veggies and avocado hummus bowls

By Rasa Pelham on February 20, 2015 in Healthy, Lithuanian, Lunch or Dinner, Recipes

Somebody once asked me what food is like in Lithuania…. and after a quick think I said that traditional Lithuanian food is generally very fatty and rich in taste, and doesn’t look ascetically pleasing (I don’t think I sold Lithuanian food well here!). However I have shared many Lithuanian recipes on the blog here that are slightly edited and presented in a more appealing way. For instance we do eat a lot of buckwheat in Lithuania (almost like rice here), but it is usually served with fried onion and pancetta type bacon cubes which if you can imagine would look a bit brown and dull (and very unhealthy). However I used to love eating cooked buckwheat with sliced avocado and some tomatoes in the very beginning when I moved to England. I love the taste of buckwheat so I am happy that I started cooking with it again! BUCKWHEAT, ROASTED VEGGIES AND AVOCADO HUMMUS BOWLS makes about 3-4 bowls

(for veggies)

1 courgette
1 red pepper
1 tomato
1 tsp cajun spices (or any other spices such as curry or Moroccan spices)
salt and pepper to taste
2 tbsp olive oil

(for buckwheat)

200g buckwheat
1l water
1tsp salt

(for more hummus than you need for 4 portions)

1 can (400g) chickpeas, drained
1 ripe avocado, stone removed and flesh scooped out with the spoon
2 cloves garlic, pealed
8 tbsp olive oil
1 lemon juice
1 tbsp sesame seeds
1 tsp ground cumin
1tsp ground paprika
salt to taste

(extras)

100g feta cheese, crumpled
handful dill, finely chopped (very Lithuanian)

1. First prepare the veggies. Slice courgette, tomato and red pepper and place them into the baking dish. Season the veggies and drizzle oil over them, toss well to coat. Roast in C200 preheated oven for 30 min or so.2. Meanwhile cook the buckwheat (in Lithuania I am used to seeing dark brown buckwheat, but here they are much lighter in colour, although it taste the same). Add the water, salt and buckwheat into medium size pot and cook it as you would cook rice. I usually start with cold water, bring it all to boil and then reduce the heat to simmer for 20 min or so. Cooked buckwheat usually soaks up all the water and becomes really soft.3. Next make the hummus. Just pull all the ingredients to the food processor and whizz… ta da! 4. To combine the bowls just add a little bit of everything: roasted veggies, buckwheat and avocado hummus. Sprinkle the bowls with some feta cheese and dillpomegranate Skanaus! (“Bon appetit” in Lithuanian)

Rasa xoxo

Pinterest challenge: curry grilled vegetables with creamy polenta

By Rasa Pelham on February 13, 2015 in Lunch or Dinner, Pinterest challenge, Recipes

The main reason for trying out this recipe is because I have never cooked with the polenta. Ok I did bake or made porridge with it in the past but having polenta for dinner never crossed my mind (especially the creamy type). The outcome? Even though I forgot to add chickpeas, it turned out to be a nice meal (at least for me)! I added some tomatoes as well, which gave some freshness to the taste. Overall really recommended the recipe from Naturally Ella (feel sort of bad that my pics don’t look as good as theirs).

CURRY GRILED VEGETABLES WITH CREAMY POLENTA adopted from Naturally Ella

(for polenta)

900ml vegetable stock
200g coarse cornmeal
2 tbsp butter

(for vegetables)

1 medium courgette
1 red pepper
1 tomato (optional)
1 tbsp coconut oil, melted
2-3 tbsp curry powder
1/2 can chickpeas, drained and rinsed – forgot to add mine :-(
Feta cheese and coriander leaves to garnish

1. Bring the stock to a boil. Stir in the cornmeal and whisk (this is what I found best when I don’t want big lumps stuck together). Cook until polenta begins to thicken. Cover and reduce heat to lowest setting. Simmer polenta for 25 to 30 minutes, stirring and scraping the pan bottom and sides every 8 to 10 minutes. Remove from heat and stir in butter.

2. Preheat grill. Slice the courgette and pepper into strips; toss with oil and curry powder. Grill until zucchini and peppers are slightly charred.3. Roughly chop the vegetables and toss them with the chickpeas. (I forgot to do this step, therefore my veg is left with no chickpeas!)

4. Divide polenta among individual serving bowls. Top with grilled vegetables, coriander leaves and feta.Enjoy!

Rasa xoxo

Pinterest challenge: chicken avocado soup

By Rasa Pelham on February 3, 2015 in Healthy, Lunch or Dinner, Pinterest challenge, Recipes

I love broth soups! I made one couple of weeks ago that I used to often make. This one is different though (one of the reasons for choosing for today’s challenge)! The broth is poured over rather than used as a base for the soup. This is why it tastes soooo fresh as some ingredients don’t even get cooked (some herbs and avocado). I tried avocado baked, not a good taste (to me at least)! But in this scenario it tasted wonderful! Anyway, try it for yourself ;-).

CHICKEN AVOCADO SOUP adopted from Mama Miss

2 chicken breasts (I used 4 as I wanted to use for something else. Chicken cooked this way is sooo versatile!)
3 teaspoons olive oil, divided
salt & freshly ground pepper to taste
bunch spring onion, finely chopped, divided
1 clove garlic, finely chopped
1 tomato, diced
1.5l chicken stock
pinch of cumin
2 avocados, diced
small bunch coriander leaves, finely chopped
lime wedges

1. Season chicken with salt and pepper. In a large cast iron pan over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and place it under the grill. Shred chicken and cover with foil to keep warm, then set aside.2. Sauté spring onions (reserving some for latter) and garlic for about 2 minutes. Add diced tomato; Sauté 1 minute, until soft.

3. Make broth by add chicken stock and cumin to pot. Stir well and bring to a boil. Cover pot and simmer on low for 15 minutes.

4. Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, remaining spring onions, coriander leaves, and lime wedge (one per bowl).

5. Ladle the chicken broth onto the layered chicken in each bowl. Serve!

Enjoy!

Rasa xoxo

Pinterest challenge: “love it or hate it” vietnamese beef stew

By Rasa Pelham on January 26, 2015 in Lunch or Dinner, Recipes, Winter Warmers

This may have been the love of first sight but definitely not the love of the first taste. As soon as I saw One-pot Vietnamese Beef Stew pic on Pinterest I was sure I wanted to try it straight away. I was particularly interested in trying all those spices that I have never used before (such as lemon grass or kaffir lime leaves), so I followed the recipe quite literally (not substituting a thing!). The result? Well, it was something that me and Joni was not quite prepared for! Aniseed taste took over the overall flavour. Maybe I have overdone with star anise? So my initial response was to add more sugar to reduce that strong flavour, but nothing helped. Eventually realised that if you eat it on toast with some soft cheese on top then the stew taste blends in quite nicely. So you could say that we got used to taste! I cooked quite a lot of that stew so had a chance to eat it in many ways although I was so tempted to throw it away (even if I hate waste). So there you go, thats my feedback. So if you like that kind of flavour, then go ahead, it was fun cooking it!VIETNAMESE BEEF STEW practically copied from Supergolden Bakes

900g beef, cut into cubes
2 tbsp plain flour
1 tsp Chinese five spice powder
1 tsp ground pepper
2 lemongrass stalks, finely chopped
3 large garlic cloves, minced
2 tbsp soy sauce
1 tbsp palm sugar (or dark brown sugar)
4 banana shallots, peeled and roughly chopped
2 green chillies, finely chopped
4 large tomatoes, chopped
2 tbsp tomato paste
4 carrots, peeled and chopped
1 cinnamon stick
2 star anise
2 kaffir lime leaves
625ml | 2 1/2 cups hot beef stock
450g | 1lb butternut squash, peeled and cubed
2 tbsp rapeseed oil
Basil leaves, chopped to garnish

1. Combine the beef, flour, spice, pepper, lemongrass, garlic, soy sauce and sugar in a bowl and mix well. Leave to marinate for an hour.2. Preheat the oven to 160C and have all your vegetables prepared. Place chopped chillies and shallots separately from tomatoes and carrots (you don’t have to, but it helped me to keep organised as these were going to the pot at separate times). 3. Put the oil in the frying pan and heat over medium high heat. Once the oil is hot, lower the temperature to medium-low and brown the beef cubes. Add the shallots and chillies and fry for a couple of minutes.

4. Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, kaffir lime leaves and stock and bring slowly to a rolling simmer. Transfer to the casserole and to the oven.5. Cook for an hour then add the butternut squash (be careful the pot will be very hot) and give the stew a stir. Return to the oven and cook for a further 45 minutes to 1 hour until meat is very tender.6. Add some chopped basil leaves, check the seasoning and serve with crusty bread.And try it on top of the bread with some crumbled soft cheese on top!Have a lovely week!

Rasa xoxo

Heartwarming chicken tomato soup with brussel sprouts

By Rasa Pelham on January 22, 2015 in Healthy, Lunch or Dinner, Recipes, Winter Warmers

When it is so cold outside it’s difficult to stay on diet. You just want to stuff yourself with food and roll into bed. Can you relate? Or maybe it’s just me! But I did find a solution to it! A soup! Soups based on broth (not chowders, purees, or cream soups) have an extremely high water content yet can be filling and warming. Here is a chicken soup that originally started as a stew but have been modified sooo many times and now it’s just a soup (a very lovely soup). I hope you like it ;-). CHICKEN TOMATO SOUP WITH BRUSSEL SPROUTS

1 onion, chopped
2 garlic cloves, crushed
1 carrot, pealed and grated
2 celery sticks
a knob of butter
1kg chicken drumsticks
1.5l-2l chicken stock
8 tomatoes, chopped
1 large potato, pealed and cubed
200g brussel sprouts, pealed and sliced
salt and pepper to taste

1. Heat a knob of butter in a large pan and add the onion, garlic, carrot and celery. My granny used to always say that fried carrot in butter gives that sunny colour in soup… awww!

2. Add the chicken drumsticks and stir until coated in butter as well.

3. Add the stock and bring it to the boil.

4. Add tomatoes, potato and brussel sprouts. Simmer everything slowly for up to an hour, on the low heat with the lid on.5. Once all cooked, have a quick taste to check the seasoning, pull the meat from the bone (unless you want to eat drumsticks whole) and serve.Enjoy!

Rasa xoxo

Pinterest challenge: roasted veggie, curried avocado and coconut rice bowls

By Rasa Pelham on January 19, 2015 in Healthy, Lunch or Dinner, Pinterest challenge, Recipes

This is my first Pinterest challenge this year! So I thought I will pick something on the healthy side. I think we all have been guilty of heavy eating during holidays and I am sure every one of you would love to start fresh and come back to a healthy eating routine. This awesome and wholesome bowl full of veg has instantly caught my attention! And I am glad it did, because this magic bowl is full of flavour! It actually taste real and the combination of flavours really works. So why not to try? ROASTED VEGGIE, CURRIED AVOCADO AND COCONUT RICE BOWLS adapted from Half Baked Harvest

(roasted veggies)

1/2 butternut squash, pealed, seeds removed and sort of cubed (I kind of sliced it in wedges)
1 sweet potato, chopped (I pealed it as well, but I wish I left the skin on)
250g bag of brussels sprouts, all sliced in half
2 tbsp olive oil
1 tsp cayenne
2 tbsp maple syrup
salt and pepper to taste
1 handful pecans

(coconut rice)

1 cup uncooked brown rice
2 cups coconut water
pinch of salt
80g creamed coconut, grated
1 tbsp coconut oil

(curried avocado)

2 ripe avocados, pealed and pitted
handful coriander leaves, chopped
1 green chilli, deseeded and sliced
1 lime, juiced
1tsp curry powder (used mild one)
1cm cube ginger, pealed and grated
1 tsp honey (got mine from Florida!!!)
salt and pepper to taste

(for assembly)

handful of goat cheese or blue cheese (tried both and preferred goat cheese in this combination)
arils from one pomegranate

1. Start by roasting the veg. In a small bowl (or a cup) whisk together the olive oil, cayenne, maple syrup and a pinch of salt and pepper. Spread the veggies out in the baking dish and drizzle the olive oil mixture over them and toss well to coat. Roast it in C210 preheated oven until vegetables are tender and starting to brown (about35 – 45 min), stirring the veggies halfway through. During the last 15 minutes add the pecans and toss to coat.2. Meanwhile, cook the rice. Add the rice, coconut water, salt, coconut oil and creamed coconut to a medium size pot and cook it as usual. As I have electric cooker I cook my rice this way (although I really hate electric cookers at least it is good for cooking rice and stuff!). So I bring the rice pot to boil and then I switch the cooker off. The heat that remains on the electric plates will finish cooking the rice without burning it! Just don’t be tempted to open the lid while magic happens!

3. Final step is to make curried avocado! Just pull all the ingredients to the food processor and whizz… ta da! 4. To combine the bowls just add a little bit of everything: roasted veggies, rice and curried avocado. Sprinkle the bowls with some cheese and pomegranate arils.Enjoy!

Rasa xoxo

Biscuits or scones?

By Rasa Pelham on January 15, 2015 in Lunch or Dinner, Recipes, Savoury Delights, Travel, Winter Warmers

We recently have visited States and I finally had a chance to taste a biscuit… for breakfast, with the gravy!!! What? If you come from America than this might not be that surprising to you. But here in England biscuit has a complete different sense and purpose. It even looks different! The biscuit that I had in States reminded me of scone that we have over here. Maybe we don’t eat scones with the gravy, but we certainly have cheesy types as well. I must admit eating the biscuit with gravy inspired me to try and marry the scone with the soup! Not just any soup, but the most british one: broccoli & stilton soup.I of course tried to determine the differences between american biscuit and british scone, but did not found that many. Although the ingredients are practically identical, the scone recipe might call for buttermilk, oatmeal or even barley (especially the most traditional recipes). So I guess the choice is yours how to call this baked delight ;-).I often bake these basic type of scones, because they are that basic that you can add any flavour you want to them. You want them sweet = add a 1-2tbsp sugar and handful of dried sultanas, you want them cheesy = add any cheese you want! I replaced butter with coconut oil, just because I believe that make the scones feel a little bit less naughty. And it works every time! Oh, I just love the consistency and the benefits of the coconut oil!

BASIC COCONUT OIL SCONES

150g flour
1 tsp baking powder
45g coconut oil
30ml milk (can be substituted with coconut milk)
1 medium egg (or add another 25ml of milk if you want to keep it even more basic)

1. Mix all the ingredients together (mix flour and baking powder separately first) until everything combines well and shapes non-stick dough.

2. Roll the dough 1 cm thick and by using cookie cutter cut the dough into the circles.

3. Bake the scones for about 10-15 in the preheated 180C oven. Enjoy!

Rasa xoxo

Pinterest challenge: slow cooker coconut ginger chicken & vegetables

By Rasa Pelham on November 26, 2014 in Lunch or Dinner, Pinterest challenge

I had this recipe saved on Pinterest for sooo long. Almost as long as Pinterest existed actually! Back then I did not have a slow cooker or a casserole dish, so this was never an option. And I am glad that I got it out of my system now! Don’t get me wrong, it was nice. But I guess I had very high expectations of this and this did not turn out to be amazing. I think I should have doubled on ginger and added some chilly flakes as suggested in adult version. I can’t believe, I never even liked spicy food! Anyway, try it for yourself… you never know, maybe this is going to be your favourite dinner!SLOW COOKER COCONUT GINGER CHICKEN & VEGETABLES adapted from Simple Bites

4 garlic cloves
2cm cube ginger (wished I doubled here)
2 shallots, roughly shopped
1 tbsp coconut oil (this is the oil I usually use for cooking these days)
0.5 tsp ground pepper
0.5 tsp ground cumin
0.5 tsp ground coriander
1tsp ground turmeric
salt to taste
1tsp chilli flakes (optional, but I wish I added that in mine)
700g pack skinless boneless chicken fillets, sliced into chunks
100g creamed coconut, finely grated
1 tbsp corn flour mixed in little cold water
1 cup vegetables of your choice (can be frozen)

1. in small food processor combine garlic, ginger and shallots. 2.Fry the garlic mixture together with the dry spices until it softens. Add the chicken chunks and fry to cover it in spices.3. Transfer everything from the frying pan into the slow cooker. Dissolve creamed coconut in 400ml boiling water and pour it over the chicken. Cook it for 4 hours or so on medium or depending on your slow cooker settings. 2. After 4 hours add vegetables and cornstarch and cook for extra 1 hour or so.Serve it with rice or with couscous (everything goes with couscous!)

Rasa :-)

Pinterest challenge: honey salmon in a pouch

By Rasa Pelham on November 17, 2014 in Healthy, Lunch or Dinner, Pinterest challenge

Hey lovely readers! Are you ready for Monday? I think this recipe is a good one to make for lunch or dinner ;-). I am trying to come back to my healthier eating habits as I slipped down from the previous week. I cooked a fish in a pouch last month or so, but this one taste so much better! You can hardly feel you are on the diet with this one! Anyways… check out the recipe below ;-). HONEY SALMON IN A POUCH adapted from Damn Delicious

(for single portion)

2tbsp runny honey
1 garlic clove, crushed and finely chopped
1tsp olive oil
1 tbsp apple cider vinegar (I like this one better)
salt and pepper to taste
1 salmon fillet

1. first things first, make the honey glaze by mixing all ingredients (except salmon) together.2. Place the salmon fillet onto the baking paper or foil and drizzle the honey glaze on top.3. Close the baking sheet around the salmon and shape it into the pouch. It’s easer with foil, but with baking paper you would need a string to properly close the ends.

4. Bake the pouch in preheated 180C oven for 20min. Don’t overcook it!5. Serve this salmon with rice or couscous together with some vegetables. I had mine with sliced avocado for lunch!Enjoy!

Rasa xoxo

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