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Baby friendly birthday cake

Baby friendly birthday cakeLast week we celebrated Lukas birthday and today I would like to share with you the recipe of the cake I made for him. I aimed for something sugar free of course that is suitable for a baby. I made sure to include banana in it just because Lukas loooovesss banana very much (maybe he is a minion who knows :D) and also because it adds some sweetness. The cake of course wasn't very sweet. I would say it was a brioche sweetness level. I also thought that it is better eaten warm, but I had to cool it down unfortunately to decorate it and make it look a little bit more festive ;-). For "butter cream" I just used whipping cream, so it wasn't sweet at all, but actually Lukas liked it very much so I guess it's ok ;-).  Baby friendly birthday cakeBABY BIRTHDAY CAKE

(for the cake)

  • 150g banana (about 1-2 bananas depending on size)
  • 1 egg
  • 60ml oil (I used refined olive oil, but rapeseed oil would probably be better)
  • 330g plain flour
  • 27g oats (I used pack of portioned porridge oats that actually comes in 27g)
  • 2tsp baking powder
  • 125ml milk
  • 3tbsp yogurt (I used greek style yogurt, but natural yogurt would work fine too)

(for decorations)

  • whipping cream, whipped till stiff (one tube of 300ml will do)
  • no added sugar chocolate (there is no such thing as sugar free chocolate my friends!)
  • blueberries (or any type of other berries that are sweet)

1. Whizz bananas, egg and oil in the food processor. Add all other ingredients and mix everything to combine.

2. Spoon the cake dough into small lined spring form tins (mine filled 4 tins).

3. Place the tins into preheated 180C oven and bake the cakes for 20min or so.

Baby friendly birthday cake4. Meanwhile I made chocolate cake decorations. I must admit I got little rusty, because I have not done it for aaaaages! I melted some chocolate, poured into pouch I made out of backing paper and cut the hole in it so I could pipe the chocolate out. I lined a metal baking tin with backing paper and piped chocolate on it in the leaf shapes. Placed it in the freezer for few minutes to set. Done!Baby friendly birthday cake5. Next up is decorating! Sandwich the cake by spreading whipped cream in between and then spread more on top and around to ice the cake. My tip is to really wait till the cakes are cool and trim the tops off, that really helps to make the cake square and therefore easy to ice.Baby friendly birthday cakeOnce the cake is iced, decorate it by piping some more whipped cream on top, sprinkling with blueberries and arranging some chocolate decorations on top if you wish.Baby friendly birthday cakeBaby friendly birthday cakeHope your baby likes it too ;-)

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Haddock Monte Carlo

Haddock Monte CarloFew weeks ago we went to Center Parcs for a weekend away and while there I had this wonderful breakfast called Haddock Monte Carlo. When at home I researched about this a little and it turns out its not a breakfast item! I still think it is better suited for breakfast however... you see, you kind of need to eat this as soon as it is cooked and this is not what we do for dinner. At least not in our family! But then again it depends how it works best for you. I like making slow cooker meals for dinner when I can just dish out the food when we are ready and for Saturday special breakfast I like to make something quickish that we eat as soon as it is ready. All I am saying that Haddock Monte Carlo is hard to time but in return it is quick to make!

Another thing I found is that Haddock Monte Carlo comes in different versions, some seem very complicated and needs a some prep the night before! I of course chose a recipe that I thought was the closest to what I ate on our holiday in Center Parcs. And it did turn out pretty much the same, except the recipe that I used was a difficult to understand. Thankfully, after making this dish I can tell how I made it so hopefully you have an easer time with it ;-).

HADDOCK MONTE CARLO adopted from Big Oven

Makes 3-4 portions

  • 600g pealed potatoes (about 3 regular size potatoes)
  • 2tsp wholegrain mustard
  • handful of chives, chopped
  • 300ml double cream
  • 50g butter (about 2 heaped tbsp)
  • 2 shallots, chopped
  • 3-4 smoked hadock fillets, undyed
  • 250ml fish stock
  • 250ml white wine
  • salt and pepper
  • 3-4 eggs
  • 2 tomatoes, skinned and chopped

1. First things first, put the potatoes to boil. This takes the longest to do!

2. Once the potatoes are cooked, mash them and add mustard, chives (reserving some for later) and have of double cream. Mix again to make into creamy mash.Haddock Monte Carlo3. Next up is haddock with sauce! Melt the butter in the frying pan and fry the shallots till golden. Fry the haddock fillets in the same pan on both sides for few seconds then add fish stock and wine. Cover and allow to simmer for 5 minutes. Add the leftover cream and remove the pan from the heat. Season to taste.Haddock Monte Carlo4. Meanwhile pouch the eggs. My tip is to do in in the shallow pan (like frying pan) and with a bit of vinegar added to the boiled but not boiling water.Haddock Monte Carlo5. Put the mashed potato mixture in the centre of a plate and place the haddock on top. Put the poached egg on top of the fish and spoon the sauce over. Garnish with chopped chives and tomatoes. Haddock Monte CarloEnjoy!

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Pinterest challenge: easy baked Gnocchi with mozzarella and tomatoes

Easy baked Gnocchi with mozzarella and tomatoesI will be honest, it's not our favourite meal I ever made but it is sure easy! I found it too tomatoey and Joni thought it was too plain (maybe bacon would sort it out!). But if you are fan of something basic and loaded with mozzarella cheese I think this dish might be for you ;-).

EASY BAKED GNOCCHI WITH TOMATOES AND MOZZARELLA adopted from Floating Kitchen

  • 500g gnocchi
  • 2 tbsp olive oil
  • 5 shallots
  • 4 garlic cloves
  • 1 tbsp tomato paste
  • salt and pepper to taste
  • pinch ground nutmeg
  • 1 tsp Herbs de Provence
  • 300 cherry tomatoes (about one pack)
  • 1 can chopped tomatoes
  • 2 tbsp balsamic vinegar
  • handfull chopped basil
  • handfull chopped parsley
  • 1 tbsp double cream
  • 250g mozzarella cheese (about one pack)

1. First prep the sauce (while gnocchi is cooking away of course). heat the olive oil in a large frying pan, add the sliced shallots and garlic and cook for about 3 minutes. Stir in the tomato paste, salt, black pepper, nutmeg, Herbs de Provence, cherry tomatoes, can chopped tomatoes and balsamic vinegar. Bring the sauce to a simmer and cook, stirring occasionally, for about 5-7 minutes. Remove the sauce from the heat. Stir in the fresh herbs, cream and the cooked gnocchi.Easy baked Gnocchi with mozzarella and tomatoes 2. Transfer about half of the gnocchi/tomato mixture to the baking dish. Top with about half of the torn mozzarella cheese. Then add the remaining gnocchi/tomato mixture and top with the remaining mozzarella cheese. Place the dish to 200C pre-heated oven and cook for 10 minutes. For the light crust place the dish under the grill for further 1-2 minutes.Easy baked Gnocchi with mozzarella and tomatoes3.Top with additional fresh herbs if desired and serve.Easy baked Gnocchi with mozzarella and tomatoes Easy baked Gnocchi with mozzarella and tomatoesHope you like it ;-)

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BBQ Lithuanian style

BBQ Lithuanian style I know I know, bbq season is almost over, but I could not help but share my favourite recipe of the year! I was so addicted to bbq this year that I probably made this at least five times I think. The recipe is adopted from my dad who made it while I was in Lithuania this year (and many times before when I was little). Its fairly easy to prep, just need to think of it the day before because it needs to marinate overnight. It's pork unlike the other "shashlik" dishes in Middle East, but thats what makes it Lithuanian even though the name suggest otherwise. I love its freshness and the smell after marinating it overnight, it's a must try!

ŠAŠLYKAI (SHASHLIK LITHUANIAN WAY) feeds at least 5

  • 1.5kg pork, chopped into chunks for skewers (I used pork shoulder steaks)
  • 4 cloves of garlic, minced
  • 1 large onion, finelly chopped
  • 2-3 chilli peppers, finelly chopped
  • 1 handful fresh basil, chopped
  • 2 tsp Herbs de Provence
  • salt and pepper to taste (be generous here)
  • juice of one lemon
  • 3 tbsp extra virgin olive oil

1. Place all the ingredients into a large bowl, mix it well and cover it with plate so it is well compressed. Refrigerate the meat overnight. BBQ Lithuanian style2. The following day (can be even in the evening if you like), put the meat onto the skewers and you are ready to bbq.  BBQ Lithuanian style BBQ Lithuanian style 3. Serve it with plain rice, green salad and good quality ketchup (it really makes all the difference). BBQ Lithuanian styleI hope you will find the time while the weather is still warm and enjoy it as much as I did ;-).

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Breakfast crepe

Breakfast crepeWhen in France we enjoyed the crepes a lot. They even have cafes called Creperie! Although they are more like a chain of cafeterias rather then a cafe dedicated to crepes. I of course wanted to recreate the experience one morning of eating my favourite crepe for breakfast. This is when I accidentally woke up earlier than Lukas (which does not happen very often unfortunately). I did not use 100% buckwheat flour like they would in France, but I thought 50/50 will do so I don't pull all my hair out while making it. The results are here as follow ;-). Breakfast crepe BREAKFAST CREPE WITH HAM AND EGG makes 4 crepes

  • 50g buckwheat flour
  • 50g plain flour
  • 2 eggs
  • 1 tbsp oil + more for frying
  • salt and pepper to taste
  • about 200ml milk or water

1. I start with making the batter first. Place the flour into the bowl together with eggs, oil, salt and pepper. Whisk everything together into the dry mass. While whisking begin pouring the water (or milk) gradually into the flour mass (not all in one go because you might not need it all). You are aiming for a batter consistency that easily drips down the whisk when held up but still leave temporary traces when whisked.Breakfast crepe Breakfast crepe2.You need to fry crepes in well heated pan with oil. Pour one spoonful to the pan and immediately start swirling round the pan to get nice even layer. I flipped my crepe to fry the other side, but this is completely unnecessary. Once the top is dry to touch you can add some ham and eggs on top and carry on frying just a little longer. Breakfast crepe3. When the egg is done you can fold the edges and serve it warm.Breakfast crepeEnjoy

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My very-easy-peasy pesto salmon pouches

My easy-peasy pesto salmon pouches I have been making this for quite a while and it has been our family favourite as it is full of flavour and very easy to make. It does not need added salt so its suitable for babies as well. Although we adults eat it with hollandaise sauce which does contain salt, but its completely fine eating it without. Ready to try? Recipe is bellow ;-).

PESTO SALMON POUCHES makes 4 servings

  • 4 salmon fillets
  • a bag of baby spinach
  • pesto
  • 2 handfuls of cherry tomatoes
  • hollandaise sauce (optional)

My easy-peasy pesto salmon pouches1. Steam spinach till it starts to wilt, about 2 min.

2. Split spinach into four and place it on separate foil squares (about 20cmX20cm), top it with salmon fillet, pesto and cherry tomatoes.

3. Wrap the salmon to close. Bake the pouches in 200C preheated oven for 25min. My easy-peasy pesto salmon pouchesEnjoy!

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Ice cream for breakfast

Ice cream for breakfast! Click here for mango lassi ice lolly recipe ;-)I'm feeling really really hopeful for the summer to come. Hey Summer, don't keep us waiting here!

Anyways, I am still passionate about ice cream and not having great great weather does not put me off from having some for breakfast. This particular ice lolly I tried making the other day is actually specifically for breakfast. It's pretty easy to make too! Just what you need when a sunny morning does finally come :-).Ice cream for breakfast! Click here for mango lassi ice lolly recipe ;-) For these breakfast ice lollies you will need mango lassi that can be bought, although it is so easy to make it yourself. This is how I made mine....

MANGO LASSI adapted from good old Jamie Oliver

  • 3 cardamon pods, seeds out and crushed
  • 1 ripe mango, pealed and chopped
  • 250g natural yogurt
  • 50g ice cubes (if serving straight away)
  • runny honey (just a drizzle)

1. Place all the ingredients into food processor, whizz a little and voila!Ice cream for breakfast! Click here for mango lassi ice lolly recipe ;-)2. Serve with fresh mint Mango lassi Mango lassiMANGO LASSI ICE LOLLIES

  • Mango lassi (recipe above)
  • Hand full of granola (can be shop bought as well)
  • Fresh mint, finely chopped

1. Mix the mint into the lassi.

2. Pour the lassi into ice lolly mould and sprinkle granola on top.

3. Freeze for at least 4 hoursIce cream for breakfast! Click here for mango lassi ice lolly recipe ;-) Ice cream for breakfast! Click here for mango lassi ice lolly recipe ;-)Happy hot weather longing ;-)

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Pinterest challenge: chicken peanut curry

Chicken peanut curry 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 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.Chicken peanut curry2. 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.
Chicken peanut curry4. 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.Chicken peanut curryEnjoy!

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Heart beet potion

Heart Beet Potion recipeLately we have been ill (me and Lukas, but not Joni). I mean we were not terribly sick, but had a lingering cold that we could not quite get rid off. My mum suggested drinking iron (apparently that improves blood therefore bugs don't stick that much to it). She actually gave me a recipe for this drink that is packed with iron which contains some beetroot and alcohol. It kind of taste like a sweet liquor with earthy tones in it. I must admit I look forward to a shot of it everyday ;-). This is why I think this would make a perfect Valentine's gift, because apparently beetroot has some natural aphrodisiac (well...apparently).

HEART BEET POTION

  • 1 cup grated raw beetroot
  • 1 cup grated raw carrot
  • 1 cup honey
  • 1 cup cognac
  • 1 cup lemon

Heart Beet Potion recipe 1. Place all ingredients into the jug and mix well. My mum says that it is ready for consumption straight away, but I prefer drinking it when it is without bits. Therefore I placed the jug into the fridge overnight and then sieved it the next day.Heart Beet Potion recipe Heart Beet Potion recipe Heart Beet Potion labels2. I poured it into the bottles (spirit bottles are the prettiest) and labeled for presentation. You are of course welcome to use my label printouts ;-).Heart Beet Potion recipeHappy Valentines weekend!

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Pinterest challenge: raw berry burst cheesecake

Raw Berry Burst Cheesecake recipeWe called this a fake cheesecake as it actually has no cheese (or any other dairy)! But to my surprise it tasted very cheesecake like and they were quite addictive. I made them for friends get together and by the end of it it was all gone! I adjusted the recipe a little bit to make the process of making go quicker but you can't skip soaking cashew nuts overnight (they become so creamy when pureed). So before you make them make sure to prepare for it the night before. Other than that I am already searching for another occasion to make them again ;-). Raw Berry Burst Cheesecake recipeRAW BERRY BURST CHEESECAKE adopted from Pure Ella

(for the base)

  • 100g walnuts
  • 110g raisins
  • 3 tbsp water

(for the middle layer)

  • 250g cashews
  • 120g extra virgin coconut oil (important to get a quality one for the taste)
  • 160ml agave nectar

(for the topping)

  • 260g mixed berries (I used frozen ones)

1. First, soak the cashews for 4 hours or more in the fridge, or overnight.

2. Make the base, middle layer and the topping. For each layer combine all ingredients and whizz them in the processor in separate bowls. Make sure you process middle layer really well so it comes out all creamy.  Raw Berry Burst Cheesecake recipe 3. Line the baking tin with grease paper and cover the bottom of it with the base layer. Follow it with middle layer and the topping.Raw Berry Burst Cheesecake recipe 4. Use the table spoon to smooth the top of the cheesecake. Pop the tin into the freezer for at least one hour or whenever you want to eat it (30 min before).Raw Berry Burst Cheesecake recipe5. When ready leave it to defrost it for 30 min before cutting it into squares. Raw Berry Burst Cheesecake recipe Raw Berry Burst Cheesecake recipeEnjoy!

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Courgette and goat cheese blinis

Courgette and goat cheese blinis recipe 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 and goat cheese blinis recipe 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.Courgette and goat cheese blinis recipe 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. Courgette and goat cheese blinis recipe 3. Serve warm with yogurt (or creme fraiche if you are feeling noughty) and dill. Courgette and goat cheese blinis recipe Enjoy!

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Taste like peppermint crisp tart (for South Africans out there!)

This Mint chocolate cream tart taste like South African treat, peppermint crisp tart When I lived in London my South African friends have introduced me to peppermint crisp tart that I fell in love from the first taste. Now when I moved to Bedford I don't have that many opportunities to have this yumminess for dessert. Thats when I thought I could make it myself, although I knew that some ingredients can only be found in South African shops (which we have none here). This is what led me to make a similar tart that uses ingredients which can be easily found in my local Tesco (or any other supermarket).

The results? I was amazed myself, it tasted exactly the same (as far as I remember)! The only imperfection was that it was very loose as the cream did not hold it's shape when cut. Originally South African peppermint is made in the dish and layered with biscuits, but I wanted to make it cheesecake style so it could hold the shape on it's own (obviously I failed on that). Try it for yourself, just be warned it taste really rich so it is better consumed in small portions ;-).This Mint chocolate cream tart taste like South African treat, peppermint crisp tart MINT CHOCOLATE CREAM TART

  • 200g nice biscuits
  • 100g butter, melted
  • 500ml whipping cream
  • 200g mint crisps
  • 375 g caramelised condensed milk (a tin)
  • mint leaves for decoration

1. First make the base. Crumble the biscuits by hands or with the hand food processor. Combine the crumbs with melted butter and spread it onto the bottom and sides of lined spring form. Place it into the fridge for an hour.  This Mint chocolate cream tart taste like South African treat, peppermint crisp tart2. Meanwhile make the cream filling. Whip cream until it is just starting to thicken. Add caramel and grated mint crisps and mix.This Mint chocolate cream tart taste like South African treat, peppermint crisp tart 3. Spoon the filling onto the biscuit base and place the tart into the fridge to set overnight.4. Carefully remove tart from the spring form and decorate with mint leaves to make it pretty.This Mint chocolate cream tart taste like South African treat, peppermint crisp tart This Mint chocolate cream tart taste like South African treat, peppermint crisp tartEnjoy!

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Butternut squash & jam roly-poly

butternut squash & jam roly poly recipeWell... I have not posted here for a while! Motherhood turned out to be the hardest job I have ever done...

Only a month ago I imagined being a mother is going to be hard, but I thought I will still manage and blog while baby sleeps. Little did I know that when my baby sleeps I will want to sleep too! I also realised that decoding baby cues is a learned thing, not something that comes as an instinct (or at least it did not come as an instinct to me like I thought it would). I sometimes spend hours to figure what baby Lukas wants and sometimes I have a breakthrough and sometimes I just want to cry out of desperation :(.

Anyways during the weekend I had some luck and I managed to bake while my baby boy is sleeping. It may have taken me to do it in few baby sleeps, but I am totally proud of myself and the outcome! I wanted to bake this for quite a while, the idea of butternut squash and jam combination have been lingering in my mind for few months at least. So why butternut squash? Because I use butternut squash to replace the pumpkin (like here in the cupcakes)... because in England this is a rare vegetable to find... Hope you like this recipe I created :). Btw this is not a swiss roll, jam roly-poly is a British pudding that has a similar to shortbread consistency. So don't expect a cakey spongy roll here!butternut squash & jam roly poly recipe BUTTERNUT SQUASH & JAM ROLY-POLY

  • 300g plain flour
  • 1tsp baking powder
  • 1tsp ground cinnamon
  • 1tsp ground nutmeg
  • 70g butternut squash puree (boil around 1/3 butternut squash and puree it)
  • 70g butter, grated
  • 100g caster sugar
  • 40ml-70ml whole milk

1. First prepare the oven. We want to steam this pudding therefore put a deep roasting tin half filled with boiling water onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it. Heat the oven to 170C.

2. In a bowl combine the flour together with baking powder, spices, butternut squash puree, butter and sugar. Kneed it roughly into dry mixture. Gradually add milk until the mixture turns into pastry like dough. butternut squash & jam roly poly recipe2. 3. Roll the dough on the floured surface into the square. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge.butternut squash & jam roly poly recipe4. Carefully lift the roll onto the piece of foil lined with baking paper.  butternut squash & jam roly poly recipe5. Loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.butternut squash & jam roly poly recipe6. When baked, carefully open the foil and paper, and thickly slice to serve.butternut squash & jam roly poly recipeTraditional jam roly-poly is served with custard, but I always prefer the ice-cream. Luckily I got some ;-)butternut squash & jam roly poly recipe butternut squash & jam roly poly recipeEnjoy!

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Green tomato chutney

Green tomato chutney recipeI wanted to make green tomato chutney since I heard about it from my mum-in-law. What a great idea! I often failed to get my tomatoes ripe enough before autumn and they used to rot instead of being eaten. I so wish I knew I could use them!

Now my mum-in-law was staying over this week as Joni went away to Dublin. It was a great opportunity to make some green tomato chutney (especially when we had some green tomatoes in hand!). Joni's mum pretty much made the chutney while i took few pics in between. She followed this recipe that she swears by (apparently the chutney using this recipe always turns out perfect). I forgot the title of that book, but will let you know once I get it.Green tomato chutney recipeGREEN TOMATO CHUTNEY

  • 1.8kg green tomatoes, roughly chopped
  • 700g onions, pealed and chopped
  • 450g cooking apples such as bramley, peeled, cored and chopped
  • 600ml vinegar (we used malt vinegar)
  • 8 red chillies (we used green chillies)
  • 25g root ginger
  • 225g raisins
  • 2tsp salt
  • 450g sugar (we used soft brown sugar)

Green tomato chutney recipe Green tomato chutney recipe1. Put the chopped tomatoes, onions and the apples in a large pan with half the vinegar. Bring to boil, then simmer for about 30min.

2. Add the chillies and root ginger into the pan, make sure you count them as you will need to fish them out later.

3. Add the raisins and cook, stirring from time to time until the mixture thickens, after about 1 hour.

4. Add the salt, sugar and the rest of the vinegar, stirring well till sugar dissolves. Continue cooking until the chutney thickens again.

5. Remove the chillies and ginger from the pot before potting and sealing (see how by clicking here). Leave to mature for 6 weeks. Green tomato chutney recipeHappy weekend everyone!

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

Paprika chicken & spinach with white wine butter thyme sauce recipeSince 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 pepperPaprika chicken & spinach with white wine butter thyme sauce recipe2. 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.Paprika chicken & spinach with white wine butter thyme sauce recipe3. 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.Paprika chicken & spinach with white wine butter thyme sauce recipe Paprika chicken & spinach with white wine butter thyme sauce recipeEnjoy!

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