Lemon, honey and soy sauce chicken marinade

Experimenting with some flavours for a new marinade.

Mix together:
• lemon juice and slices of actual lemon
• finely chopped onion
• minced garlic
• paprika
• salt
• pepper
• olive oil
• a dash of balsamic vinegar
• two tablespoons of soy sauce
• tablespoon of honey; any will do but preferably one with lemony undertones

Wash your chicken and mix it in!
Leave to marinate for at least 2 hours.
Then cook however you like, but grilling or oven roasting is recommended here.

Enjoy!

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Spicy Chickpea Soup

Ingredients:

2 tins chickpeas/ dried equivalent soaked overnight and boiled for 20 minutes

1 tbsp oil

Spices:Cumin seeds, Ground Coriander (cilantro), Ground Cumin, Chilli powder, Curry Powder, Tumeric

Salt, pepper, 

1 Large onion, chopped into rough smallish cubes

1 cube vegetable stock

1 tsp cornflour

1 tin tomatoes

  • Prepare chickpeas if they are dried- soak and boil until soft enough to eat. If they are in a tin, drain them. 
  • Heat oil in a large pot. Add the cumin seeds and fry for a minute.
  • Add the other spices and mix around. Heat until you can really smell them EVERYWHERE. It hurts my nose a little sometimes, the smell is that powerful. about 1 minute.
  • Add the onions, and reduce the heat so they don’t burn. fry until they are soft, then add chickpeas. You may need to add more oil.
  • Continually stir to make sure it doesn’t get stuck. Prepare the stock and pour in.
  • Stir around and boil for a few minutes. Mix the cornflour with 1/2 a cup cold water, and slowly add.
  • Add the tomatoes, and cook together for 15 minutes, or until the chickpeas are quite soft.
  • Use a blender/ handheld food processor to whizz it. It’s nice to leave it pretty lumpy, so not for too long.

That’s it! I didn’t put quantities on the spices, because it depends whether you want it to taste like a curry first or a soup first. Adjust them to your tastes I guess.

circasurvived:

authorofmyownlife:

Chicken noodle soup recipe
• Three-Four Boneless skinless chicken
• Egg noodles
• Two quarts of chicken broth
• Two large carrots cut slightly thick
• Three Large Celery stalks cut half an inch thick
• One Large onion finely chopped
• Four finely chopped/minced Garlic cloves
• 2 tablespoons of extra virgin olive oil
• Chicken Buon Cubes
• Water
• Thyme Springs
• Two Bay leaves
~~~~~~~~~~~~~~~
• Put garlic, onions, celery, thyme, bay leaves, and olive oil in a pan. Sauté until soft/light brown.
• Boil water with three to four Buon cubes then add chicken broth.
• Cut up the chicken small but thick and add to pot.
• Add garlic/onions/celery/thyme/bay leaves to pot
• put in chopped carrots
• Add salt and pepper to taste ( taste tests are crucial you don’t want to over salt the soup.)
• Cook until boiling, Set stove top to simmer then add egg noodles and place cover over pot.
Cooking time 1 hour
(if there isn’t enough liquid in the pot just add a cup of water :) )

ahh

(Source: cristacristalowlow)

Spanish Style Baked Eggs

You will need:
An onion
A chilli pepper
Chorizo*
Bacon*
One clove of garlic
Olive oil
Capers
Red wine vinegar
1 tin of chopped tomatoes
Parsley
Chervil
2 eggs 

*Of course, these aren’t necessary if you are a vegetarian; the meal is delicious with or without :)

Steps

  1. I chopped up half an onion, some chorizo, a small red chilli pepper and a clove of garlic.
  2. I then added bacon. Because I’m from the school of thought that believes you can NEVER have too much bacon. I sliced the bacon into squares.
  3. Fry in a little bit of olive oil. The important thing is that the onions are become sort of see-through and, if you add bacon, that it is cooked. But neither of those things should take too long.
  4. Then, add capers and red wine vinegar.
  5. Once everything is simmered and beautiful, it is time to move onto the next step…
  6. Where we add the chopped tin tomatoes, parsley and chervil. I was too lazy to buy fresh parsley, and I could get my hands on any chervil or tarragon, so I just used dried parsley and coriander instead. So sue me. I also added salt and pepper here.
  7. Bring this all to the boil. Refrain from eating it there and then, although it will look delicious. Not only will you burn your mouth, you will also miss out on the yumminess of eggs.
  8. Pour all into an ovenproof dish and crack eggs over it. I used three eggs because I like eggs. I added salt and pepper here, too. The original recipe then tells you to cover with foil and put in the oven for three minutes. Now, I never thought that would be enough, and so wasn’t surprised when the eggs weren’t cooked. I’d say just leave them in until they’re cooked enough for you to eat.

Et voila. You have spanish style baked eggs.

Credit given where credit is due. The original recipe (with quantities) can be found here.

Heart-attack inducing American style breakfast.

When Lily stayed over after our anime marathon [ :’) ] we had a huge breakfast the next morning.

American-style fluffy pancakes with whipped cream, blueberries and bacon!
This morning I had a craving for the exact breakfast.

I based the fluffy American style  pancakes on this recipe (it’s pretty much your standard pancake recipe but you add more of the dry ingredients, resulting in a much thicker than usual batter)

Fried bacon

Bought fresh blueberries

Can of whipped cream

Maple syrup

To eat, layer up as follows:
Pancake -> bacon -> whipped cream -> maple syrup -> blueberries on the side

and enjoy. 

8 Fun Things to do with Food

  1. Add cream
  2. Add cheese
  3. Add cream cheese
  4. Crack an egg over it
  5. Add mushrooms
  6. Add spinach
  7. Fry
  8. All of the above. With noodles.

 My Favourite Tomato Soup Recipe I like this recipe because it uses Feta as a twist on normal tomato soup, but is otherwise incredibly simple. Ingredients: 1 tbsp olive oil 2 onions, cubed 3 cloves garlic, sliced 2 tins chopped tomatoes or the equivalent of real tomato- maybe 5 large tomatoes Veggie stock cube 2 chinese rice cups of rice. or just however much you like 1 block feta cheese 50ml double cream Basil Salt, pepper, sugar Heat the olive oil then add the onions. cook for around 5 minutes, or until tthey begin to brown. then add the garlic and turn it down low. let the whole thing heat but not burn for a few minutes Then add the tomato. Cook for a minute, then add 1 unit of stock and all the condiments and spices you like. While this is simmering low with the lid on, cook the rice. I like to fry mine for a few minutes, then add double the water than there is rice. half cook, so it’s still a little raw- not fluffy. this should take up to 10 minutes. Blend the tomato mixture to a slightly textured soup. A few lumps are nice, so don’t be too efficient. Then stir in the rice and Crumble in the feta. Take it off the heat and pour in the cream.  Ta da! Pretty simple. You can, as always mess about with it, like adding fresh basil, or noodles instead of rice. I have even poached eggs in it. But that’s the basic thing. As always, sorry about the rubbish picture. But yes, that is a TARDIS mug I drink it out of. 

My Favourite Tomato Soup Recipe

I like this recipe because it uses Feta as a twist on normal tomato soup, but is otherwise incredibly simple.

Ingredients:

1 tbsp olive oil

2 onions, cubed

3 cloves garlic, sliced

2 tins chopped tomatoes

or the equivalent of real tomato- maybe 5 large tomatoes

Veggie stock cube

2 chinese rice cups of rice. or just however much you like

1 block feta cheese

50ml double cream

Basil

Salt, pepper, sugar

Heat the olive oil then add the onions. cook for around 5 minutes, or until tthey begin to brown. then add the garlic and turn it down low. let the whole thing heat but not burn for a few minutes

Then add the tomato. Cook for a minute, then add 1 unit of stock and all the condiments and spices you like.

While this is simmering low with the lid on, cook the rice. I like to fry mine for a few minutes, then add double the water than there is rice. half cook, so it’s still a little raw- not fluffy. this should take up to 10 minutes.

Blend the tomato mixture to a slightly textured soup. A few lumps are nice, so don’t be too efficient. Then stir in the rice and Crumble in the feta.

Take it off the heat and pour in the cream. 

Ta da! Pretty simple. You can, as always mess about with it, like adding fresh basil, or noodles instead of rice. I have even poached eggs in it. But that’s the basic thing.

As always, sorry about the rubbish picture. But yes, that is a TARDIS mug I drink it out of. 

 

(Source: fuckablefood)

 How do you carve your turkey?

How do you carve your turkey?