Chicken Corn Chowder
First of all, buy some chicken; it doesn't matter if you buy a whole on or chicken breasts. I prefer chicken breasts because it is easier, and boiling the chicken is quicker. You will also need some vegetables for a good chicken broth. I usually get some celeriac, carrots, leek, parsley and an onion. Just peel and chop everything (not the chicken though) and put it in some water. Season with salt and boil for 45 minutes until the chicken is tender.
I fed the peels to my pet rabbit. He loved it :)
Essentially, you'll need only two things: carrots and white cabbage. The ingredients for the dressing will be available from the store cupboard: olive oil, vinegar, mustard, salt, pepper, flour, cream and an egg.
I have to admit that I used ready-made chicken wings, so you won't find a recipe here. Just put them in the oven until done.
Heavenly Brownies :)
This is chocolate heaven :)
And with only 8 ingredients they are very easy to make. Firstly, I thought about making a short video showing me making the brownies. You know, Jamie Olivier style and all. Then I decided against it and I will show the individual steps in a slide show.
I hope that this is not too boring, and hereby promise that I will make a video blog soon ;)
4 chicken breasts
1 bunch of soup greens (2 small carrots, some celeriac, 1 onion, a piece of leek, parsley)
3 cans of sweetcorn
200 ml cream
butter, flour, salt and pepper
1. Make a chicken broth from the chicken breasts and soup greens. Reserve 600 ml of the stock.
2. Cut the chicken and celeriac into small cubes.
3. Make a white roux with a knob of butter and about 2 tbsp. of flour. Add the chicken stock and boil for 3 minutes.
4. Add the chicken, celeriac, and the drained sweetcorn. Bring to the boil and add the cream. Heat the chowder, but don't bring it to the boil.
5. Cut the bacon into small pieces and fry until crispy.
6. Serve the chowder sprinkled with bacon.
1 small white cabbage
50 ml olive oil
1 tbsp. flour
1 tsp. mustard
2 tbsp. sugar
50 ml vinegar
100 ml cream
1 egg yolk
1. Wash the cabbage and remove the stalk. Cut into fine strips.
2. Wash and peel the carrots and coarsely crate them. Mix carrots and cabbage.
3. Heat olive oil and flour in a small pan, and simmer for some minutes. Add salt, pepper, tabasco sauce and sugar, and mix well. Add the vinegar.
4. Mix the egg yolk and cream and slowly pour into the oil mixture. Heat the dressing until thickened. Season to taste.
5. Add the dressing to the salad. Season again before serving.
125g dark chocolate
100g soft unsalted butter
200g demerara sugar
1 sachet vanilla sugar
150g plain flour
1/2 tsp. baking powder
1/2 tsp. salt
100g ground walnuts
1. Preheat the oven to 190°C and line a small baking tray (18x18 cm) with baking parchment.
2. Melt the chocolate and leave to cool for a while.
3. Cream together the eggs, butter, vanilla sugar and sugar until the sugar is dissolved. Add the melted chocolate. Finally, add the flour, ground walnuts, salt and baking powder.
4. Pour the mixture in the tray and bake for 30 minutes.