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Chicken Soup ©

March 8, 2019

 

 

 

 

 

Just the thing when you are down with a miserable cold or it’s a cold blustery evening and you need warming up!

 

 

 

 

 

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Easy

 

 

 

Ingredients

 

1 chicken

8 small potatoes

4 large carrots

4 medium onions

2 large thumb sized pieces of fresh ginger

large bunch fresh coriander

3 sticks lemon grass

1 whole Chilli

3 cardamon pods

6 coriander berries

6 black peppercorns

3 tsp salt

2 tbs olive oil

juice of 1-2 lemons

Enough water to come up 3/4 of the side of the chicken

 

 

Method

1. Wash chicken, remove anything in cavity and cut away any skin that still has feathers. Remove any fat from inside.

2. Place chicken in large saucepan.

3. Peel all your vegetables and add to the pot.

4. Add spices, salt and drizzle with olive oil.

5. Slice lemon grass longways, for more flavour.

6. At this point add water to come up 3/4 of the way up the chicken. Don’t be tempted to add more water, as it takes away from the final flavour.

7. Bring to the boil and lower to medium heat and simmer for one hour.

8. Allow chicken to cool in liquid and remove. ( You can add some of the chicken meat, though I usually keep the chicken for another recipe. ” Chicken and Lime Mayonnaise.”

9. Re-heat the soup and add the  freshly squeezed lemon juice.

 

 

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Carrot Leek Potato And Blue Cheese Soup ©

December 19, 2018

 

 

 

 

 

 

For those of you who love any kind of Blue Cheese, this soup is for you!

 

 

Carrot Leek Potato And Blue Cheese Soup ©

 

Carrot Leek Potato And Blue Cheese Soup ©

Easy

 

 

6 Persons

 

Preparation time : 30 minutes.

 

 

Ingredients

4-6 leeks white part only

same weight in carrots

same wight in potatoes

same weight in cauliflower ( optional )

1 medium onion diced

2 cloves garlic

1/2 pint milk

100 g Blue Cheese, Danish Blue, or Gorgonzola

50 g butter

Chicken stock enough to  just cover chopped vegetables : 1/2 pint

Black Pepper

 

Garnish

Fresh Chives finely chopped

Crumbled blue cheese

 

Method

  1. Gather together all your ingredients.
  2. Peel, wash and chop vegetables into small pieces.
  3. Melt butter in medium sized saucepan and add vegetable. Take a piece of grease proof paper and scrunch it up. Then lay it over your vegetables and place over a low heat to sweat for ten minutes.
  4. Pour over stock, or crumble two chicken stock cubes and add boiling water to just cover the vegetables. Simmer for 20-30 minutes.
  5. In a separate small saucepan, place your 100 g of blue cheese and cover with milk. Over a medium heat, stirring with a wooden spoon, melt cheese.
  6. Once the vegetables are cooked, place in blender and purée .
  7. At the end of the blending add the melted cheese and pulse briefly.
  8. Adjust consistency with a little extra milk, if the soup is too thick.
  9. Season and garnish with crumbled blue cheese and chopped chives.

 

 

 

Carrot Leek Potato And Blue Cheese Soup ©

Peel, wash and chop vegetables. Place butter in medium sized saucepan over medium heat and melt. Add vegetables and cover with grease proof paper and leave to sweat for ten minutes.

Carrot Leek Potato And Blue Cheese Soup ©

Just cover with stock and cook until soft. 15-20 minutes. Place in blender and blend until completely smooth.

Carrot Leek Potato And Blue Cheese Soup ©

While your vegetables are cooking, take Blue Cheese out of packaging.

Carrot Leek Potato And Blue Cheese Soup ©

Place in saucepan.

Carrot Leek Potato And Blue Cheese Soup ©

 

Cover with milk.

Carrot Leek Potato And Blue Cheese Soup ©

Place on medium heat and stir until completely melted. Once vegetables are cooked blend in blender and lastly add the melted cheese and milk.

Carrot Leek Potato And Blue Cheese Soup ©

Serve in preheated bowls and garnish with crumbled blue cheese and finely chopped fresh chives.

Carrot Leek Potato And Blue Cheese Soup ©

Serve with hot crusty bread.

Yogurt Ginger Lime and Chilli Dip ©

December 3, 2018

 

 

 

 

 

 

This dip is a deliciously fresh combination of flavours.

 

 

 

 

Yogurt Ginger Lime and Chilli Dip ©

Easy

 

 

 

6-8 persons

 

Preparation Time : 15 minutes

 

 

Ingredients

3 cartons Greek Fage Yogurt

1 thumb size piece of ginger finely grated

1 clove garlic crushed

1 lime zest and juice

1 chilli finely chopped

Small bunch of parsley or fresh coriander

1 tbs olive oil

salt and pepper to taste

 

Method

  1. Gather together your ingredients.
  2. Peel and grate your ginger into a suitably sized mixing bowl.
  3. Add the grated zest of lime on the finest holes of your grater.
  4. Add your finely chop chilli, including the seeds if you like it hot.
  5. Add the peeled and crushed garlic.
  6. Finely chop your parsley or coriander, having washed it well in salty water and patted it dry with kitchen paper.
  7. Add the yogurt and drizzle with olive oil.
  8. Season well and mix together with a wooden spoon.
  9. Serve in suitable bowl and serve with hot toasted pita bread.

 

 

Yogurt Ginger Lime and Chilli Dip ©

This is what you are aiming for.

 

Yogurt Ginger Lime and Chilli Dip ©

  1. Gather your ingredients together.

Yogurt Ginger Lime and Chilli Dip ©

2. Peel and grate your ginger into a suitably sizer mixing bowl.

Yogurt Ginger Lime and Chilli Dip ©

3. Add the zest of lime and finely cut chilli.

Yogurt Ginger Lime and Chilli Dip ©

4. Finely chop washed parsley or fresh coriander.

Yogurt Ginger Lime and Chilli Dip ©

 

Yogurt Ginger Lime and Chilli Dip ©

5. Add yogurt drizzle with olive oil.

Yogurt Ginger Coriander Chilli And Lime Dip ©

6. Season with salt and black pepper generously.

Yogurt Ginger Coriander Chilli And Lime Dip ©

7. Cut Pita Bread into smaller pieces and toast, just before serving.

Yogurt Ginger Coriander Chilli And Lime Dip ©

Enjoy with a nice cold glass of Euboean white wine!

 

 

Masai Mara Dip ©

November 5, 2018

 

 

 

 

 

A wonderfully rich in flavours Kenyan dip!

 

Masai Mara Dip ©

 

 

8 Persons

 

Preparation time : 30 minutes

 

 

Ingredients

4 large red peppers
300 ml olive oil
6 garlic cloves thinly sliced or crushed
75 g walnuts or almonds, lightly toasted in frying pan
75 g fresh white breadcrumbs
juice of 2 lemons
2 tsp ground cumin
1 tsp finely chopped red chilli
2 tsp  brown sugar
salt & pepper

Pita Bread Toasted

 

Method

  1. Wash peppers, cut in half longways and remove core and seeds. Place flesh side up in lined oven tray.
  2. Peel garlic and slice. Place 100 ml of olive oil in cup and garlic.
  3. Pour the oil and garlic over pepper halves and place under the grill.
  4. Grill on both sides until lightly blistered and charred.
  5. Remove from oven and cover immediately with tin foil, closing it tightly to keep heat in. Leave for 15 minutes.
  6. 6. Remove tin foil and peel off skin. It should come away easily, if not cover for longer.
  7. Place in blender with grated bread crumbs and the rest of your ingredients.
  8. Pulse until just blended.
  9. Serve in suitable bowl with hot pita bread!

 

 

Masai Mara Dip ©

This is what you are aiming for.

Masai Mara Dip ©

Wash and drain peppers.

Masai Mara Dip ©

Remove the core with a sharp knife and the seeds.

Masai Mara Dip ©

Peel and slice garlic.

Masai Mara Dip ©

Measure a third of the oil into a cup and add garlic.

Masai Mara Dip ©

Place pepper halves on lined baking tray, flesh upwards and drizzle over evenly oil and garlic.

Masai Mara Dip ©

Place under grill and cook until lightly charred.

Masai Mara Dip ©

Turn over and repeat.

Masai Mara Dip ©

Remove from oven and cover tightly with tin foil.

Masai Mara Dip ©

Leave for 15 minutes to sweat.

Masai Mara Dip ©

Boil almond or walnuts in water to remove skin.

Masai Mara Dip ©

Place in saucepan with a little oil to brown.

Masai Mara Dip ©

 

Masai Mara Dip ©

Remove crusts and grate bread on grater.

Masai Mara Dip ©

Squeeze lemon juice.

Masai Mara Dip ©

Remove tin foil from peppers and peel.

Masai Mara Dip ©

Once peeled this is what peppers should look like.

Masai Mara Dip ©

Add the rest of your ingredients.

Masai Mara Dip ©

Place in blender and pulse very little, until just blended.

Masai Mara Dip ©

End result! Serve with hot pita bread!

Summer Chilled Tomato Ginger Coriander And Lemon Grass Soup ©

August 3, 2018

What’s cooking in Jane’s kitchen today!

What's Cooking In Jane's Kitchen

There is nothing like home grown summer tomatoes!

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Easy

Preparation time: 1/2 hr

Cooking time :1/2 hr

For 6 persons

Ingredients

10 ripe summer tomatoes cut up roughly

1 large onion grated

2 tbs olive oil or butter

1 thumb size piece of fresh ginger

1 stick of lemon grass, sliced i half

1 tsp coriander berries

1 chilli if you like it hot

1 tsp sugar

salt to taste and freshly ground black pepper

Accompaniment

2 cartons of ‘Fage’ Greek Yogurt

1 tbs chopped fresh mint or basil or coriander

A sprig of fresh herb to garnish

Method

  1. Chop tomatoes roughly and reserve in a bowl.
  2. Peel and grate onion on large holes of grater. Place in saucepan along with 2 tbs olive oil or butter and fry gently over a medium heat until transparent, approximately 4 minutes.
  3. Add ginger cut into four, lemon grass sliced in half long…

View original post 278 more words

Summer Cooking Photograph Gallery ©

June 30, 2018

 

Summer Time!

 

Feast on the gallery of recipes!

 

https://whatscookinginjaneskitchen.wordpress.com/summer-cooking-photograph-gallery/

 

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Prawns With Garlic And Ouzo Or Brandy ©

May 22, 2018

What's Cooking In Jane's Kitchen

This is absolutely my favourite, very quick to prepare and there can never be enough!

It makes an excellent starter, or a main course!

For Nola…….Memories of our lunch in the village!

Prawns With Garlic And Ouzo ©

Easy

Two Persons

Preparation Time: 10 minutes

Cooking Time: 4-5 Minutes Max!

Ingredients

10-15 prawns depending on size

2-4 cloves of garlic

50 g butter

2 tbs Ouzo or Brandy

2-3 tbs fresh chopped parsley

Salt, freshly ground black pepper

1 finely sliced fresh red Chilli or Chilli flakes

Method

1. Buy prawns from a reliable fish shop. (To check for freshness, they should be shiny, eyes black, not grey, curled up, not stretched out and smell fresh.) Wash well  in salted water and drain.

2. Finely chop garlic, parsley and Chilli. ( Chopped garlic is better than using a garlic squeezer in this recipe).

3. Melt butter in large frying pan. Add garlic, chilli and prawns and…

View original post 194 more words

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