‘Coq au vin is a perfect Autumn stew and I made an all-in-one version this week with very little effort practically cooked the ingredients all together in a large deep saucepan and then used the filling to make a pie. It is important to allow the filling to completely cool, preferably in the fridge before filling and baking the pie, to avoid a soggy crust, especially at the bottom. I used ready made shortcrust pastry. I find that sometime people are put off having to make pastry from scratch and this filling in a pie is just divine especially with the local twist of some Maltese sausage !
‘baking is a therapy for me, dipping my hands in flour and transforming it into light bakes, I could do it forever. I have also tried these muffins with spelt flour and I love its silkiness and nutty flavor. You do get a lighter texture with self raising flour in this recipe though. A few of my readers requested chicken muffins and here they … Read More Chicken Muffins
There is nothing more delicious than this quick chicken bake. I am making use of the fresh spinach and Jerusalem Artichokes available everywhere this month. 250g spinach, barely cooked 250g jerusalem artichokes, peeled, chopped and poached in water with a few drops of lemon juice 2 chicken breasts, sprinkle some dried mixed herbs, chopped then cooked in the oven at 180 C for half … Read More Chicken Bake with Spinach and Jerusalem Artichokes
There is nothing better than home made, including BBQ sauce. I made chicken wings on tv today and they are always a hit. This is low budget crowd-pleasing party food and this sauce works perfectly with spare ribs or drum sticks. Trim the wings, remove excess fat and cut off the tips. Keep the tips and extra chicken remnants to make broth or stock. … Read More BBQ Chicken Wings