Category: Other


It’s been a long time!

Hi guys! We know it has been a while, but we have brought a lovely little girl into the world! Well six months ago…..

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…..but also Gaila has been extremely busy studying too, I have changed jobs, now I’m a tutor which is interesting!

From now on I promise that there will be something for you guys to read each week, getting to do a bit more cooking at home now.

We purchased a pasta machine and have been using that once a week, which is great fun. Here are a few photos of what we have done….

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We hope you are happy to see us back say hello! Especially to our new addition, Lily!

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Lemon, Chicken and Rice Soup

Winter is creeping in slowly here in New Zealand and it’s time for some hearty meals like this beautiful and extremely simple chicken soup.
For this recipe you will need:

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2 teaspoons olive oil
1 onion
1 small carrot, peeled
1 small fennel bulb (keep fronds for garnish)
2 cloves garlic
4 chicken stock cubes or 1 litre chicken stock
2 chicken legs (you can use chicken breast too)
1/2 cup long grain rice ( I like my soup thick so I put a little extra)
1 cup fresh or frozen peas
1 lemon (zest and juice)
A few mint leaves for garnish

First of all finely chop your onion, carrot and fennel bulb. Heat the olive oil in a large saucepan on a medium heat. Add all chopped veg to the pan as well as crushed garlic. Fry for around 5 minutes stirring regularly until the onion has softened.

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In the mean time if you are using chicken legs, take the skin off and cut them in half through the joint.

When your vegetables are ready, add the chicken stock and the chicken

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bring it to the boil. Simmer for ten minutes or until the chicken is cooked on medium low heat.
Take the chicken out.
Add the rice to the soup and bring to simmer. Cook for another ten minutes until the rice is tender. Then add the peas and lemon juice and cook for another 2 min.

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Meanwhile take the meat of the bone of the chicken and return it to the soup mixture. Taste and season with salt and black pepper.
Garnish with finely shredded mint, lemon zest and fennel fronds. Beautiful with fresh crusty bread.

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Hello Ladies and Gentlemen – the hardest dish to cook, Cheese Souffle! Specially for our dear friend Sharon.

For this recipe you will need:

  • 40 g butter
  • dried white breadcrumbs or polenta in our case
  • 30 g plain flour
  • 1/2 teaspoon dry English mustard
  • a pinch of cayenne pepper
  • 290 ml milk
  • 85 g strong Cheddar cheese, grated
  • 4 eggs, separated
  • salt and freshly ground black pepper

First of all preheat the oven to 200 C. The next step is very important as from this will depend how your souffles will rise and look like.  Melt a little bit of the butter to brush your little ramekins with

Dust lightly with polenta or bread crumbs as shown in the picture. All the surface should be covered with no little gaps 😉

Melt the remaining butter in a saucepan and stir in the flour, mustard and cayenne pepper.

Cook it for around 50 seconds and add the milk. Cook stirring all the time for around 2 minutes. When it becomes very thick, remove it from the heat.

Now stir in the cheese

Egg yolks and salt and pepper.

Put in quite a bit of salt, taste it, the mixture should be very well seasoned (later on you will put egg whites and the mixture will double, that’s why you need to season it very well).

Whisk the egg whites until they are stiff but not dry (so do not over whisk)

Mix the spoonful into the cheese mixture. Then fold in the rest with a big metal spoon and pour into the prepared dishes filling them about two-thirds full.

Bake in the preheated oven for 25-30 minutes and serve immediately. Remember to leave it for at least 20 minutes before you check it, then you can open the oven just wide enough to get your hand in and give it a push, to see if it wobbles. If it does, cook it for another 5 minutes.

And enjoy!

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