Spring Soup Courtesy Jamie Oliver Recipe Yearbook 2010/2011

Recently we have been getting back into cooking, thanks to Masterchef Australia, Nigella and of course Jamie Oliver.  I had a friend over for dinner the other night and the Chicken Breasts with Prosciutto that I shared with you recently, was a big hit.

Well today for lunch we decided to make Spring Soup which is just one of the tasty recipes from Jamie’s Recipe Yearbook 2010/11 .  This recipe is easy to prepare and absolutely yummy. I sure hope Jamie doesn’t mind me sharing this recipe with you. As there were just 2 of us for lunch we halved the ingredients, but if you make the full amount you can have the leftovers for lunch again, because this will taste just as nice the next day.

Spring  Soup (serves 4 – 6)

Ingredients:
 

  • a large knob of butter (I also added a splash of olive oil)
  • 4 shallots, sliced
  • 400g baby leeks, sliced, (I used 1 large leek as there weren’t any baby leeks at the market)
  • 2 cloves garlic, finely chopped (the baby processor did an admirable job)
  • 1/2 bunch Thyme (fresh from my herb garden)
  • 400g baby carrots, halved lenghtways (I like my carrots cut smaller so chopped them up to my liking)
  • 8 chicken thighs or drumsticks, skin removed and discarded. (Chicken thighs have more flavor by I used a chicken breast that was in the freezer)
  • 2 liters of chicken or vegetable stock
  • 200g small soup pasta (didn’t have any so just used the pasta in the cupboard)
  • juice of 1 lemon.

Method - Jamie’s:

  1.  Melt the butter in a large pan on a low heat and saute the shallots, leeks and garlic with the thyme sprigs until soft but not colored – about 15 mins Stir in the carrots, then the chiken, Pour in the stock and bring to the boil. Season, then simmer gently for 90 minutes.
  2. Using a slotted spoon, remove the chicken from the soup and set aside. When cool enough to handle, shred the meat off the bone, then return to the pan with the pasta. Cook for a further 10 minutes, or until the pasta is tender. Add lemon juice to taste.

Tip: You can use leftover poached or roast chicken insted of the thighs or cooked, shredded drumsticks, just add the chicken at the end with the pasta.

Our Method:
We were pushed for time (needed to go shopping) so we took a few shortcuts.

  1. The same -Melt the butter, add oil over a low heat and saute the shallots, leeks and garlic with the thyme sprigs until soft but not colored. Stir in the finely cut carrots and chicken which we had diced.
  2. Add the stock and simmer for about 20 minutes.
  3. Add the pasta and cook for another 15 minutes.
  4. Omit the lemon juice
  5. Fry up some prosciutto and crumble into the soup before  serving.

Notes:
Okay, here’s what we found – the soup has a very intense flavor so next time I will use half stock and half water.  I used lemon Thyme so I didn’t add the lemon juice and just as well because the lemony flavor was just right.  We didn’t need the prosciutto to add flavor as the soup has plenty. We like proscuitto anyway so it didn’t matter.

The soup was served with a slice of Quinoa and Flax-seed Wholegrain bread.

There are a load of really tasty and easy to make recipes in the Jamie’s Recipe Yearbook 2010/11 , and we will be making many more in the coming weeks.



Spring Soup


Saute Onion, Leeks, Garlic and Thyme


Cut Carrots to you liking


Add Carrots and Chicken to pot


Add Stock and simmer

Parmesan Chicken Breasts with Crispy Posh Ham (Prosciutto) Courtesy of Jamie Oliver

Earlier this year Paula and I each brought ourselves an Apple iPad and we just love them. There are so many applications available and one of the best recipe manager apps we have found  is ‘Paprika’.

This app allows you to create your own recipes, save  recipes from any along with the photo, and then you can organize your recipes to suit yourself.

Now when you ready to cook, you simply bring up your recipe and read it right from your iPad and the best part is that the Paprika app doesn’t close. This is an excellent feature when you have stuff all over your hands, it means you won’t get your iPad mucky. It’s Brilliant.

Another excellent feature about the iPad is that you can download podcasts.  And being an avid collector of recipes I downloaded both Jamie Oliver and Nigella podcasts.

One of Jamie Oliver’s podcasts if a recipe for Parmesan Chicken Breasts with Crispy Posh Ham (Prosciutto). Talk about tasty. And it is so quick and easy that it has quickly become a firm favorite. And Jamie has a wide range of cookbooks with fantastic recipes for all tastes.

So here is the recipe:

Ingredients:

  • 30 g Parmesan cheese
  • 2 sprigs of fresh thyme
  • 2 skinless chicken breasts
  • freshly ground black pepper
  • 1 lemon ( I use lime simply because I prefer the flavor)
  • 6 slices of prosciutto
  • Olive Oil

Method:

  • Put the chicken breasts between some sheets of plastic wrap and beat until they are about 1cm thick.
  • Carefully score the underside of the chicken breasts in a criss cross pattern with a small knife
  • Season with a little pepper ( you won’t need any salt as the prosciutto adds enough salty flavor)
  • Lay the chicken breasts next to each other  and sprinkle over most of the thyme leaves
  • Grate a little lime or lemon zest over them and then sprinkle with the Parmesan
  • Lay 3 prosciutto slices on each chicken breast overlapping them slightly.  ( I have had to vary the number of slices depending on the size of the chicken breast), you want the prosciutto to hold in the cheese.
  • Drizzle with a little olive oil and sprinkle with the remaining Thyme leaves.

To Cook the Chicken

  • Heat a frying pan over medium heat
  • Carefully transfer the chicken, breasts, proscuitto side down, into the pan. This can be tricky so I leave the chicken on the clingfilm to make it easier.
  • Cook for 3 – 4 minutes on each side, turning halfway through, giving the ham side an extra 30 seconds to crisp up.

You can serve the chicken whole or cut into thick slices  and piled on a plate. I like to serve the Parmesan Chicken with steamed vegetables but you can serve with a nice crunchy salad or whatever you have on hand as an accompaniment.

This dish is delicious. Thank you Jamie Oliver.

Parmesan Chicken Breasts USA Version (Imperial)
Parmesan Chicken Breasts UK Version (metric)

Here are the steps by photo:


Ingredients for Parmesan Chicken Breasts


Flatten the Chicken Breasts

 

Flattened Chicken Breast

Score the Underside of the Chicken Breast
Grate the parmesan cheese

Grate the parmesan cheese


Remove the Thyme Leaves from the Stalk

Sprinkle the Thyme Leaves on the Chicken

Cover with Parmesan Cheese

Cover with Prosciutto

Chicken Breast Covered with Prosciutto

Rub with Oil and add more Thyme Leaves

Add to pan Prosciutto side down - medium heat

Turn and finish cooking

How to make deep fried ice cream

Deep Fried Ice Cream (picture from herdaily.com)

I remember it very well. About 5 years ago I was invited for dinner at a friend’s house and she surprised everyone with the dessert. She said she would make deep fried ice cream. All guests were stunned… Deep fried ice cream?! That’s like burning water!

Fifteen minutes later she presented a delicious dessert which I will never forget for the rest of my life. The crunchy crust combined with the smooth and melting ice cream is a heavenly combination.

 In this article we’ll explain you how to make deep fried ice cream so you can surprise your family and friends.

Preparation time: 3 – 5 hours

Actual cooking time: 5 minutes

 Ingredients

  • (Vanilla) ice cream
  • Breadcrumbs

 Optional ingredients

  • Eggs
  • Well crushed cereal
  • Chocolate topping, caramel strawberry topping or whipped cream

 Method

Step 1.
Place a metal tray in the freezer. This should be done about one hour before you’re heading to step 2.

 Step 2.
Scoop out ice cream into a ball. It’s also great to make a cubic shape. It’s most common to use vanilla ice cream but you are free to experiment.

 Step 3.
We are now applying the crust by rolling the ball or cubic in plain breadcrumbs or in well-crushed cereal flakes. Make sure the ice cream is completely covered!

 Step 4.
Place the well covered ice cream on the metal tray in the freezer. It should stay there for at least two hours.

(optional step 4b.)

Step 4b.
After two hours you can take out the balls and you can roll them in beaten eggs and back in the breadcrumbs again. This will create a more firm crust. You don’t want the crust to be too thick, because it will dominate the dessert too much. You’ll learn this by experience. Place the balls back on the metal tray and in the freezer again for 2 more hours.

 Step 5.
Heat up the frying pan. It should be nice and hot. Place the balls very gently in the frying pan. Watch out for hot splatters during this step. Remove the ice cream from the deep fryer when the coating is golden brown. This usually only takes 10 to 15 seconds. That’s why I suggest you don’t place two balls in the fryer at the same time.

 To finish it you can add chocolate topping, caramel strawberry topping or whipped cream.

 Author Bio:

Jane Hunt loves everything that has to do with fashion and cooking. She likes to experiment with all kind of extraordinary food combinations. She likes to present dinner as a banquet with products from her favorite brands bought at discount stores like Le Creuset outlet, Pfaltzgraff outlet, Corningware outlet.


Easy Low Carb Recipe That is Delicious and Healthy

Even though eating bread is often frowned upon when you are on a low carb diet, there are exceptions to this rule of thumb. The key is to get your hands on some easy low carb recipes, as well as low carb bread recipes. If you have these at your disposal, then those delicious buns, delectable muffins, lip smacking bagels, and scrumptious pancakes, are guaranteed a place in your tummy as part of your low carb diet.

One easy low carb bread recipe is the applesauce muffins, which should be a hit among desperate bread aficionados who have been deprived of their favorite staple. Once you have all the necessary ingredients, and there’s quite a lot of it, making it will be an easy and simple process.

For the dry ingredients, you will need 3/4 cup of soy protein isolate, 1/4 cup of wheat gluten flour and ground flax seed, 1/4 cup of oat flour, a teaspoon of baking powder, two teaspoons of cinnamon, 1/4 teaspoon of cloves and nutmeg, 1 cup of Splenda, and 1/4 teaspoon of sat, and 1/4 cup of brown Sugar Twin.

Whereas for the rest of the ingredients, prepare 4 beaten eggs, a teaspoon of vanilla, 3/4 cup of light olive oil, a cup of pure apple sauce – preferably the unsweetened one, and 2-3 drops of apple oil.

If you decide to treat yourself even more, you can also prepare the topping using one tablespoon of rolled oats, one tablespoon of oat flour, a teaspoon of brown Sugar Twin, and some cinnamon.

What you need to do is mix the wet ingredients together and the dry ingredients together in separate containers. After that, mix the wet ingredients into the dry ingredients. The end result should be a bowl of nicely blended ingredients that are not overly mixed. You can then pour them into sprayed muffin tins and decorate with the topping – should you choose to have it, and proceed to bake the muffins at 350ºF for 30 minutes.

If you crave for some variety, you can change this easy low carb recipe to pumpkin spice muffins. Leave out the applesauce and apple oil and use 15 oz. canned pumpkin instead.

There you have it, a worry-free and easy low carb bread recipe that you can bake at the leisure of your own kitchen and eat without having your guilty conscience knocking at your front door.

Waitress Pie Recipe

“WAITRESS” PIE (aka I Can’t Have No Affair Because It’s Wrong and I Don’t Want Earl to Kill Me Pie)

CRUST:
2 1/2 cups graham cracker crumbs
1/2 cup brown sugar
1/2 cup melted butter

CUSTARD:
2 cups whole milk
2 large eggs
1/3 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
1/4 tsp ground cinnamon

MERINGUE:
3 large egg whites
pinch of cream of tartar
1/4 cup granulated sugar

1. Preheat oven to 350° F.

2. Prepare crust: Stir together crust ingredients until well blended. Press mixture into 9-inch pie pan. Bake 9 to 11 minutes, or until crust is browned and crisp. Remove from the oven. Increase oven temperature to 425 degrees F.

3. Prepare custard: Heat milk in a small saucepan almost to a boil. Remove from heat. Beat eggs slightly in a large bowl. Whisk in sugar and salt. *Add hot milk, 1/4 cup at time, whisking constantly to temper egg mixture (to get warmer gradually). Whisk in vanilla. Pour custard through a fine sieve and into the prepared pie crust. Sprinkle top of custard with cinnamon.

4. Bake on lower shelf of the oven for 20 to 25 minutes, until custard is set and firm to touch. Remove from oven and set on rack to cool slightly. (Keep oven on)

5. Prepare meringue: In large bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over cooked custard, and return to oven until the meringue is slightly browned. Cool for at least 15 minutes before serving.

Servings: 8

Cooking Tips
*Be sure to add milk gradually. If you add it to the egg mixture all at once, you’ll cook the eggs and end up with scrambled eggs!

**Refrigerate any leftover pie.

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