Friday, April 19, 2013

Swiss Chicken with Crumbed Carrots

Sometimes it's those simple meals of home which make you happiest.  I love this swiss chicken recipe coupled with delicious crumbed carrots.  It's enough to make your taste buds swoon!

Swiss Chicken 


4 chicken fillets (skinned and boned half breasts of chicken)
1 1/2 tablespoons butter
1 small onion, finely chopped
1 x 220g can sliced mushrooms in butter sauce
2 tablespoons cream
Salt and pepper to taste
4 slices swiss cheese

Flatten each chicken fillet with palm of your hand.

Heat butter and cook chicken on both sides until tender, about 4 minutes.  Transfer to a heat proof dish and keep warm.

Add onion to pan and cook until tender, about 3 minutes.  Stir in mushrooms, cream, salt and pepper.  Heat without boiling.

Spoon sauce over chicken and top each fillet with cheese slice.  Grill until cheese melts.

Crumbed Carrots


1 x 440g can baby carrots
1/2 cup breadcrumbs
2 tablespoons butter

Heat carrots in their liquid, and then drain.  While carrots heat, saute crumbs in butter until golden, then sprinkle over carrots.

Cocinar, comer y ser feliz,

Sunday, April 14, 2013

ANZAC Biscuits

Australians celebrate ANZAC Day to commemorate the men and women who have served defending our country.

On this day we have a traditional biscuit called ANZAC Biscuits which are now eaten all-year round!

Crunchy or chewy - these are slightly addictive!

ANZAC Biscuits


  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup brown sugar
  • 125g butter
  • 1/2 cup coconut
  • 2 tablespoons golden syrup
  • 1 tablespoon water
  • 1/2 tablespoon bicarbonate soda

Add the flour, sugar, rolled oats and coconut into a bowl and mix.

In a saucepan melt the butter and add the water and golden syrup.  Stir in the bicarbonate soda.

Add the liquid to the bowl of flour and mix thoroughly.

Place balls of the mixture in a greased tray and bake at 175 degrees celsius for 15-20mins.  If you prefer them crunchy then leave until golden brown.  If you like it a little chewier take out whilst the biscuits are still soft (they will harden as they cool but remain soft on the inside).

You can see the live recipe at Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!

Thursday, April 11, 2013

Chicken Puffs

I love nothing more than rounding up the friends, slipping on the vinyl records and eating up a storm... Nothing beats delicious chicken wrapped in golden puff pastry with a fresh salad to make the night complete!

Chicken Puffs


3 whole chicken breasts, bones removed
1 medium size white onion, chopped finely
1 tablespoon butter
1 tablespoon brandy
250g of chicken livers
1 tablespoon soft butter
1/2 teaspoon salt
1 tablespoon thickened cream
1 375gram packet of puff pastry
1 egg beaten

Cut chicken breasts into halves, making 6 pieces.  Lightly brown chicken and onion in the butter.  Cook gently for a few minutes until tender.  Add brandy and ignite.   Allow flame to go out and leave until cool.

Finely chop chicken livers and mix with softened butter, salt, pepper and cream.  Spread over cooled chicken breasts.

Roll out pastry thinly and cut into 6 squares each 15cm.  Place each pastry square over chicken breast and fold under, pressing edges together to seal.  Decorate with extra pastry pieces if desired.

Brush with beaten egg and place on a greased baking tray.  Bake in a hot oven approximately 20 minutes until pastry is cooked and lightly browned.  Serve hot.

Cocinar, comer y ser feliz!

Friday, April 5, 2013

Budin de Zapallitos - Zucchini Creamy Cheese Pudding

I loved when the ex-pat South American community would gather adhoc at different times and all bring wonderful dishes to enjoy at parties.  This one was a specialty from my Uruguayan friends and is a lovely recipe I found by Elisabeth Luard.

Budin de Zapallitos - Zucchini Creamy Cheese Pudding


3-4 large zucchini (grated)
2 large eggs
300ml of milk
2 tablespoons of parmesan
1 large onion, chopped
2 tablespoons oil
4-6 slices of white bread
4 tablespoons of cheddar cheese

Preheat the oven to high at 190 degrees celsius.

Salt the grated zucchini and leave to drain for 30mins.  Rinse and shake dry.

Heat the oil in a pan and fry the onions.  Once softened, add the zucchini's until the flesh turns transparent.

Mix the eggs with the milk and stir in the parmesan.  Sprinkle salt and pepper to taste.

Lay half the bread in the bottom of a buttered gratin dish, cover it with vegetables and top with the bread that is left over.  Pour in the egg-milk mixture and sprinkle the top of the bread with grated cheese.

Bake for 20-30mins, until the cheese is gold and bubbling!

Cocinar, comer y ser feliz!

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