Archive for the ‘Poultry’ Category

Due to a small gas leak discovered earlier this week, cooking was a challenge (as the gas had to be turned off completely). We do have a microwave oven but I have never done anything other than heat or defrost food in it, and to be honest ready-made meals from a microwave oven does not fill me with glee. I wanted a home cooked and preferably warm meal. A’s mum came to the rescue with a slow cooker, and I’ve always been keen to try one out. 

We decided to make a butter chicken variant, a mildly spiced curry sauce from Punjab. However…. The recipe I tried was pretty bland and dull, so I have decided not to share the recipe with you. How great am I?!  

We also bought a shoulder of pork to try in the slow cooker. Shoulder of pork is an inexpensive cut of meat and goes a long way. The main ingredients would be apple and sage. 

I rubbed the pork with salt, pepper and paprika, and let it settle for a while. 

We had to brown the meat somehow and used A’s fishing stove. The meat was then transferred to the slow cooker on top of the cooking apples and sage leaves. 

We glaced the pan with some leftover rose wine and poured this over the meat. Then one large onion and several garlic cloves chopped, browned and added to cooker. The setting put on low and you’re done! 

5 hours later we adjusted the setting to medium and added chopped parsnip and carrot to the cooker and left it until the vegetables had cooked through. 

Verdict? A decent meal with flaky pork and vegetables in a flavoursome broth, served in deep bowls.  

I won’t run out and buy a slow cooker, I don’t think. It was fine in the emergency we did have, but it doesn’t really do anything I can’t do on the stove or in the oven. And I do prefer a good roast. 
1. A’s cooker was very unstable, so we had to brown the meat on the floor. 

2. Chicken laid to rest in slow cooker, with chopped coriander (cilantro) stems and a few tomatoes. 




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Spring is coming and I’m starting to crave more fresh vegetables. I like nothing than slicing a ripe avocado and pouring a simple vinaigrette over it before tucking in. Which is precisely what I intend to do after posting this.

  • One part Dijon mustard
  • Two parts white wine vinegar
  • Three parts olive oil

Place the ingredients in a glass jar with lid and shake well. Keep refrigerated.



  • Garlic – add one teaspoon minced garlic or half clove crushed.
  • Balsamic – substitute balsamic vinegar for the wine vinegar.
  • Lemon Parmesan – use fresh lemon juice instead of vinegar, and add 1/4 cup grated Parmesan.
  • Herb – add 2 tablespoon chopped fresh herbs such as dill, thyme, parsley, tarragon.
  • Blue Cheese – add 1/2 cup crumbled cheese such as Roquefort or blue Stilton.


Enjoy your salads!


Natasja x


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I found this recipe in a copy of Woman & Home (Jamie Oliver’s sticky chicken and Chinese noodles) while waiting for an appointment, and thought it looked pretty simple – so decided to give it a go. And yes, it’s really tasty! I particularly enjoyed the sticky chicken, and you could just use the five-spice and honey mix with rice and some stir fried vegetables. You could also use belly pork, which is my favourite meat. I try not to eat it too often, as it really isn’t very healthy.

The one thing I have noticed about Jamie’s Chinese recipes is that he uses olive oil, and I have to say I find that a bit strange. I don’t think olive oil features much in Chinese cooking. I much prefer sesame seed oil and you can use any other nut or vegetable oil.

This dish serves four or two very hungry adults, it takes about 45 minutes to cook and contains around 608 calories.


4 skinless, boneless chicken thighs
2 heaped teaspoons Chinese five-spice
Olive oil (I used a mix of vegetable and sesame seed oil)
1 tablespoon runny honey
1 x 227g tin of pineapple rings in juice
1 tablespoon low-salt soy sauce
1 tablespoon white wine vinegar
1 heaped tablespoon cornflour
4 nestles of fine egg noodles
1 x 400g tin of black beans
2 cloves of garlic
1 onion
1 carrot
1-2 fresh red chillies
1/2 Chinese cabbage
1/2 bunch of coriander
1 lime
Sesame seeds

Preparation is key, so ensure the vegetables are all done before you start cooking.

1. Peel and finely slice the garlic, onion and carrot along with the chilli and cabbage.

2. Toss the chicken with 1 heaped teaspoon of the five-spice and a pinch of salt & pepper, then flatten with your fist and leave for 15 minutes.

3. Chop the pineapple rings into 5cm pieces. Mix together the juice, soy sauce, vinegar and cornflour, and then add the pineapple chunks.

4. Rinse and drain the beans, then toss in a bowl with a bit of sesame seed oil and 1 heaped teaspoon of five-spice.

5. Put the chicken into a large frying pan with a little oil and cook for 10-15 minutes, or until cooked through, turning regularly and drizzling with the honey for the last minute or so, to glaze. Remove the chicken to a plate, returning the pan to the heat.

6. Fry the beans on a high heat for 5 minutes, or until crisp and burst. Remove from the frying pan.

7. Cook your noodles in a pan of boiling salted water as per instruction on packet, then drain.

8. Add your vegetables to the frying pan with a swig of oil and cook for just 2 minutes, then add the pineapples and sauce, the noodles, a bit of the cooking water and toss to coat. Taste & season with soy sauce, if needed.

9. Divide the noodles and crispy black beans between your plates. Slice the chicken and place on op, scatter with coriander, sesame seeds and a good squeeze of lime.


I certainly did 🙂


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Ok, so you’ve got a cold. Somehow you’ve picked up a stinky, nasty virus which knocks you out completely. The fever is raging through your body, you ache absolutely everywhere and all you can do is lie low, hold on to the tv remote for dear life and pray that you once more will be able enjoy the fine summer weather. No one understands your plight of course, or the hell of which you have entered. Naturally they do not understand what you need. You’d rather everyone just vanished…. Your self-pity knows no bounds, and you definitely need a flavoursome chicken broth. The recipe is simple – you’re ill for heaven sake! (I call it broth but it is actually clear chicken soup with noodles).

You need:

2 liters of water
500g boneless chicken, breast or leg (no skin)
1-2 shallot, roughly chopped
2 tablespoon instant chicken soup mix
1-2 teaspoon sesame seed oil
1-2 teaspoon Thai fish sauce
1-2 teaspoon ginger, freshly grated
As much garlic as you can stand

Handful of fresh coriander, roughly chopped
4-5 spring onions, roughly chopped
Button mushroom, sliced

Dry rice noodles. I bought the instant type, in handy portion packs of 85g.


In a large saucepan boil the water and add the instant chicken soup mix. Stir and turn heat down to medium.

Add the chicken pieces, onions and garlic. Add the sesame seed oil, fish sauce and grated ginger.

Lie down for about half hour, but don’t forget your soup!

The soup should now be ready for assembly – the very technical bit…..

Put the dry noodles in a deep bowl and ladle over the soup until it covers the noodles. Add coriander, spring onions and mushrooms. You can also adds a teaspoon turmeric said to have certain health benefits.

Now eat your soup and go back to the sofa. Have another nap. I recommend a bowl of soup every two to three hours, something to relive the pain and fever, rest and lots of fluid.

Get better soon!

Natasja x


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Ok, så du har fått i deg et lite virus, et bitteliten fillevirus som slår beina under deg, feberen rir deg som en mare og kroppen verken. Ingen forstår ditt smertehelvete, der du ligger og ynker deg på sofaen mens du tviholder på fjernkontrollen. Ingen skjønner hva du trenger, og aller helst kunne de bare dratt sin vei. Når du er på ditt aller mest patetiske og selvmedlidende, er du nok egentlig på bedringens vei. Det du trenger er kyllingsuppe med masse smak. Og oppskriften er enkel, du er jo syk!

Du trenger:

2 liter vann
500 gram beinfri kylling (helst uten skinn)
1-2 sjalottløk
2 spiseskjer instant kyllingsuppemix
1 teskje sesamolje
1 teskje thai fiskesaus
1-2 teskjeer revet ingefær (fersk)
Hvitløk, så mye du orker

Koriander og vårløk, grovhakket
Fersk sjampignong, i skiver
Risnudler, tørre

Kok opp vann og tilsett kyllingsuppemixen. Gi det et oppkok og skru varmen ned til medium. Tilsett kylling i biter, oppskåret løk og hele hvitløksfed. For ekstra smak tilsetter du så sesamolje, fiskesaus og revet ingefær.

Legg deg nedpå en 30 minutters tid, men pass tiden!

Suppa skal nå være ferdig og kan straks inntas.

Legg de tørre risnudlene i bunnen av en stor og dyp suppebolle, øs passende mengde suppe over nudlene. Tilsett koriander og vårløk samt sjampignon og eventuelt en teskje gurkemeie. http://www.vitaminer.co/2013/05/gurkemeie-urtenes-konge.html

Spis og legg deg nedpå igjen. Jeg anbefaler en skål suppe hver annen eller tredje time, febernedsettende og smertestillende tabletter og masse søvn.

God bedring!

Natasja x



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4-6 kyllingstykker, med eller uten skinn

1 søtpotet, skåret i biter
Forskjellige friske grønnsaker, skåret i biter
(Jeg brukte minimais, sukkererter og squash)
1 teskje mild chilli pulver
Salt & pepper

600 ml matfløte
En skvett hvitvin, om du har
Frisk estragon 
1 liten løk, grovhakket
2-3 hvitløksfed, grovhakket
1-2 ts skarp sennep 
En neve revet parmesan eller annen hard ost

Skyll kyllingen godt i kaldt vann og tørk av. Bland chilli pulver, salt og pepper i en bolle og vend kyllingen i blandingen. 
Halvstek så kyllingen med skinnsiden ned et par minutter. 
Overfør til en ildfast form. 

Brun løk og hvitløk forsiktig i samme panne 
(hell gjerne av overflødig fett)
Overfør løk/hvitløk i en ren gryte, tilsett matfløte, hvitvin, fersk estragon, sennep og revet ost, og kok opp under omrøring. Smak til med salt og pepper. 
Skru av varmen og la stå 10-15 minutter.

Hell blandingen over kylling og grønsaker, legg folie over og stek midt i ovnen i 40-50 minutter. 

Serveres med stekte poteter, ris eller cous cous. 

Enkelt, ikke sant? 

God søndag!



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Lemon chilli chicken

Serves 4

Prep time 25 minutes, plus marinating
Cooking time 45 minutes

You need:
8 chicken thighs
8 garlic cloves, peeled
4 juicy lemons, quartered and squeezed skins reserved
1 small red chilli, chopped and deseeded (unless you want more heat)
2 tablespoon orange blossom honey
4 tablespoons chopped parsley, plus springs to garnish
Salt & pepper


1. Arrange the chicken pieces in a shallow oven-proof dish. Crush two of the garlic cloves and add them to the lemon juice with the chopped chilli and honey. Stir well, then pour the mixture over the chicken. Tuck the lemon skins around the meat, cover and leave to marinate in the fridge for at least 2 hours or overnight, turning once or twice.


2. Turn the chicken pieces skin-side up, scatter over the remaining whole garlic cloves and the lemon skins.


3. Cook the chicken in a preheated oven, gas mark 6 / 200 for 45 minutes or until golden-brown, cooked through and tender. Stir in the chopped parsley, season to taste with salt and pepper and serve garnished with fresh parsley springs.


Happy Easter, folks! I’m off to Madeira next week, and hoping for fine weather, great sights and of course new and exciting food.


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