Sunday, September 14, 2014

FFwD ~ Lentils and more

 above: simmering of chicken for chicken b'stilla
...
only problem was... I did not have the time to make the b'stilla 
with the filo pastry as I was rushing between home and the hospital
as my mother was admitted for observation since last thursday
so I used puff pastry to make it for sunday night dinner for DH
the chicken filling was delish! Will attempt with filo pastry soon!
The lentils used were Turkish, though it said to soak beans overnight
I did not, but followed Dorie's tip to pre-boil the beans for a couple of minutes
rinsed and boil again in chicken stock with the rest of the ingredients
the only thing missing was the clove - the package went missing!
and it was ready in 30 mins!  I discarded the celery
but chose to roughly cut the tender carrots
and mashed the onions with a fork and added a splash of brandy
and it was done, plain and simple
the lentils was good!
 so tonight's dinner was:
chicken b'stilla (in puff pastry instead of filo)
turkish lentils, classic french preparation
and butternut squash and brussels sprouts en papillote
now I remember why we seldom eat brussels sprout... not our fav veg!
~*~
Do check out the rest of group's results for this week's recipe at:
(click picture below)
 
Lentils, basic - pg 367 to 368
chicken b'stilla - pg 222 to 224
brown-sugar squash and brussels sprouts en papillote - pg 352
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Thursday, September 4, 2014

FFwD ~ Curried chicken, peppers and peas en papillote (and salmon too!)

Quick and delish curry meal without hassle!
(made this morning)
 
marinate the chicken breast meat with
curry powder, salt, pepper, lemon juice and olive oil
stirred in sliced onions, minced garlic and chopped red (or yellow) peppers
topped with frozen (or fresh) peas
spread onto parchment paper and fold into parcel
'baked' the parcel in my HappyCallPan for 20 mins
 
 the chicken meat was tender and juicy!
served with purple carrot pasta by
 
 (ps: I am so tempted to add some coconut cream to the mix!)
 ~*~
For DH's lunch,
(made on monday)
curried salmon, peppers and peas en papillote
accompanied by roti and tzatziki
I enjoyed my Malaysian Tea Time fare
yesterday at Chawan
ROTI BOMB with Chicken Curry was good!
I brought home three pieces of roti bomb just
for DH as he has not had roti canai aka roti bomb
(bomb being mini version of roti canai) in ages
and thought it would be perfect to go with DH's salmon version
of this week's 
curried chicken, peppers and peas en papillote!
 Recipe for ROTI BOMB
 English ~ : PRATA BOMB
English ~ recipe: Roti Canai

 ~*~
my make-up dish for the week
(and a face palm moment ~ this is now a make-ahead-dish)
lamb shanks ala osso buco style
 
 
 super duper easy and on the stove top too, not baked
delicious!
~*~
Do check out the rest of group's results for this week's recipe at:
(click picture below)
 
curried chicken, peppers and peas en papillote - pg 221
tzatziki - pg 24
Osso Buco à L’Arman (page 270):
Osso Buco à L’Arman (page 270):
Osso Buco à L’Arman (page 270):
Osso Buco à L’Arman (page 270):
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Thursday, August 28, 2014

FFwD ~ Chanterelles with napa and nuts

No chanterelles to be found from any of my usual suppliers
but found MAITAKE which came in a floret configuration
which is pretty awesome!
So here is my
Maitake with napa and hazelnuts
accompanied by
purple carrot pasta 
(my best camera is lost (courtesy of DH) somewhere in China....)
apologies for the poor picture quality
trying to remember how my first camera works..
some days are better
and on the previous night
I made prawns (instead of scallops)
with caramel orange sauce!
I like!
 
 I even made the candied orange zest!
the caramel orange sauce needs a wee bit of spicing up
brandy perhaps instead of white wine?
or a dash of tabasco?
and in collaboration with 
gnocchi a'la parisienne

abit pale huh
to be fair, I probably used the wrong cheese
so when using the frozen batch next... make sure
not to use mozzarella!
ps: tried to make cream puff with the gnocchi batter but with dismal results
Do check out the rest of group's results for this week's recipe at:
(click picture below)
 
Maitake instead of Chanterelles with napa and nuts - pg 346-347
Prawns instead of Scallops with caramel and orange sauce - pg 317-319
Gnocchi a'la prisienne - pg 374-375
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