Last Friday night I made a light dinner, this would be perfect for a main course of a large meal, or as a lunch. I didn’t immediately think that the orange would work with curry spices but it really was a fantastic flavour combination. And super healthy.
Cock-a-leekie is a traditional Scottish soup, so much so that I rather OD’d on it as a kid and for years afterward I couldn’t face the sight of a tin of Baxter’s Cock-a-leekie soup. However recently I have come to realise that
So I decided it was time to give this old Scottish favourite a go myself. Cock-a-leekie isn’t a particularly attractive soup, getting nice photos of it I think is difficult, with my photography skills it’s an impossibility, but I gave it a shot anyway.
Christmas decorations, food and music shouldn’t be played before the 4th of December. For the past couple of years I have stopped using shops that started “celebrating” too early, unfortunately this now means I can’t set foot in a shopping mall until December.
So you may wonder why I am blog a cranberry dish so early in November? Well the truth is when I saw these fresh cranberries in the supermarket, I had such a hankering for this recipe, I just had to make it.
Pomegranates always make me think of nights when it is pitch black outside, the fire is on, and I’m sitting in the living room with my mum and sister watching ER. My mum would sit with a pomegranate and divide it up passing over chunks of the bejewelled fruit to each of us.
Seeing pomegranates in stores always provokes that memory but it has been years since I’ve actually bought one, yesterday I finally took the plunge and bought two.
The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.
On Tuesday nights I try to use up any leftovers I have from the weekend, this week I had a tub of Broccoli pesto to finish off from Sunday nights burgers. On the way home I tried to pull together the different strands to make a proper meal. Chicken and pasta is always good – especially with pasta, but the one thing that was missing was the kick.
Broccoli Pesto is subtle and creamy, I don’t want to overpower the pesto but also didn’t want the pesto to be the only flavour in the dish. This is where the light chilli coating on the chicken comes in, it gives enough of a bite without drowning out the pesto.
Chilli Chicken, on broccoli pesto pasta
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