CC#37: Poached chicken with quick pickled strawberry salad

I cannot remember if I had poached chicken in milk before, but I am glad I did it this time.  Very tender chicken breastmeat was the results, pretty amazing!

I used sherry vinegar instead of white wine vinegar, still tasty.  Blanched some asparagus tips and Tin Chat leaves in place of baby spinach.

 ~*~

Recipe from pgs 120-121 of

Rachel Khoo's latest Cookbook:

The Little Swedish Kitchen

@rachelkhooks

~*~

I'm linking this post with
Cookbook Countdown #37  

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.Join us at Cookbook Countdown!

CtBF: MPK~Roasted root vegetables

I used parsnips,  carrots, yellow n purple sweet potatoes, Lotus roots, Brussels sprouts and shallots. But totally forgot about the beetroot sitting on the counter-top nearby!

Roasted them for only 30 minutes.

Paired them with tender poached (in milk) chicken from another recipe.

~*~

We at, Cook the Book Fridays,

are cooking from

David Lebovitz's My Paris Kitchen

Recipe from pgs 225-227

***

A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

my collection of David's books:

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.

~*~ 

I'm linking this post with

Cookbook Countdown #37  



CC#37: Crepes

A whisk is the correct utensil for mixing your pancake batter, just listen to Mardi, you cannot go wrong. (I learnt from my mistake, but changed from a spatula to a whisk pronto, at first sign of lumps!)

Sweet with fresh mango cubes drizzled with maple syrup, and roasted sugar coated bananas slices. 

Or with a bowl of fresh fruits and tomatoes! 

And without sugar in the list of ingredients,  sweet or savory is entirely up to you.

~*~

Recipe from pages 155-157

#inthefrenchkitchenwithkids

Mardi Michels'
"in the French kitchen with kids"

~*~

I'm linking this post with
Cookbook Countdown #37  

CtBF~ED: Potato chowder, lots of ways

I actually first made the potato chowder a couple of weeks ago cos I thought it was the first recipe at CtBF! Little did I know that hubby would like this so much that he practically have numerous versions of it till now for dinner.  But I have yet to make it with cream or milk, I did toyed with the idea of using coconut cream but that did not materialize. 

Above was hubby's first acquaintance of #EverydayDorie's chowder sans cream or milk. Substituted two thirds of potatoes with purple sweet potatoes, went with Dorie's suggestion of mashing up some of the cooked potatoes too.  Served with a big dollap of Greek yoghurt, and chopped fresh herbs.

Above was my light lunch next day with the little leftovers.  And those are the two pictures I have of the chowder (if it is still considered a chowder without any cream or milk).  I have made the recipe with zucchini instead of leeks, and a squash version too.

Above: Finally, with milk, well with poaching liquid (milk, water and vegetable stock cube) from another recipe! Potatoes, frozen peas, asparagus and poached shredded chicken!

~*~

We at, Cook the Book Fridays,

are cooking from

Dorie Greenspan's
Everyday Dorie, The Way I Cook

Recipe from page 63

~*~

A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.

~*~

I'm linking this post with
Cookbook Countdown #37  

CC#37: Spring cabbage vinaigrette

A simple side of charred cabbage (buttered on both sides) under the grill for a total grill time of 15 minutes, flipped once half way.

A simple vinaigrette over and under the wedge, topped with grated hard boiled egg.

~*~

Recipe from pgs 30-31 of

Rachel Khoo's latest Cookbook:

The Little Swedish Kitchen

@rachelkhooks

~*~

I'm linking this post with
Cookbook Countdown #37  

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.Join us at Cookbook Countdown!

CC#37: Potato and pea dumplings aka Kroppkakor

This is my second recipe from Rachel Khoo's latest cookbook. Finally got the frozen peas, and a jar of lingonberry jam from nearby Ikea.

This recipe was easy to follow, and best to follow as this dish is best eaten immediately, at the end of cooking time.  Any leftover dumplings may be frozen, and defrost and reheated in boiling water.

You may make dumplings with or without the filling, or heaped loads of filling on the dumplings along with lots of lingonberry jam.  You may opt to fry the dumplings instead of boiling them.

Above: hubby's portion in a vegetable soup (cos he does not like bacon, and he will say - where is the sauce!)

Leftovers for late lunch:
Pan fried plain Kroppkakor, with lingonberry jam, sardines with raw onions and mini cucumbers

~*~
Recipe from pgs 170-171 of
Rachel Khoo's latest Cookbook:

The Little Swedish Kitchen
@rachelkhooks
~*~

I'm linking this post with
Cookbook Countdown #37  

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.Join us at Cookbook Countdown!

CtBF~MPK: Tangerine-Champagne sorbet

Original recipe calls for three ingredients, I made this without the sugar.  

Below: used up the entire bottle with the blended and strained juice of three mandarin oranges.

After peeling, and removing as much of the membrane from the mandarin segments, I blended them with a stick blender, strained through a coarse sieve, added all the contents of the above bottle to the unsweetened juice, stir well before transferring to plastic tub for freezing.  After four hours, gave the contents a good stir, return to freezer for an over night stay.

Hubby's portion

Waited for five minutes after exiting from the freezer before spooning (with spoon dipped in hot water) into serving glass, it softened quite fast!  Pretty tasty! Will probably use boxed juice next time.

~*~

We at, Cook the Book Fridays,

are cooking from

David Lebovitz's My Paris Kitchen

Recipe from pgs 317-318

***

A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

my collection of David's books:

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.

~*~ 

I'm linking this post with

Cookbook Countdown #37  



CC#37: Crispy fish with lemon zest

Love that silky potato puree! And the crunch of cheese coated fish!