Sweet and rich: the perfect drink to start off a brunch. And dead easy to do… Choose thinnish full fat natural yoghurt for best results.
Mango lassi (adapted from The Food Network)
- 500g of full fat plain yoghurt
- 500 mL milk
- 1 ripe mango.
- Sugar to taste
- Groung cardamom to taste
- Put all the ingredients into a blender and blend for 5 minutes.
Put all the ingredients in a large bowl and blend it for about 5min. Adjust the sugar if necessary. Poor into individual glasses and serve.
It was not my intention to make this a polenta cook-off between two of the best chefs in the world… Adrià’s polenta is a very popular dish in this blog, and I get to cook it often. However, this polenta looked so creamy and fluffy, I had to give it a go… The mobile calorie intake units My guests got a bit worried about the extra calories, but ate it all without too much complaining. The general consensus was that it was indeed creamy – a bit too much even.
- 1.5 L (=6 cups) of chicken or vegetable stock
- 2 tablespoons minced garlic
- salt to taste
- about 500g of coarse polenta
- 600 mL (=2.5 cups) of heavy cream
- 170 grams ( =12 tablespoons ) of unsalted butter cut into pieces
- freshly ground salt and pepper
- olive oil
Combine the stock, garlic and sprinkle with salt in a large sauce pan. Bring to a boil. Pour in the polenta in stream and cook over low heat, stirring often, stirring often, for about 20min, until the polenta is quite dry and coats the bottom of the pan. The moisture must evaporate, because it will be replaced with fat.
In the meanwhile, warm the cream in a small pan
Increase the cream under the polenta to medium and stir in the butter. Add a cream, about half a cup at the time, and let the polenta absorb it all before adding more. Season to taste with salt and pepper.
In short, this is such a good chicken pie, it is totally worthwhile to endure cooking process. It is arguably one of the best I have ever had. It is hard to believe this dish actually start from, God forgive, leftovers…
A few shortcuts, though: I used pre-made pastry. I know – home made pastry is not that hard to do. But, I didn’t feel brave enough for it… and, the one in the supermarket is also perfectly fine for this purpose… If you don’t have any chicken leftovers, and need to cook it from scratch, add some herbs and vegetables when boiling it (this recipe work just fine). Everything else is so tasty, it is a crying shame to put in some bland rubbery chicken.
2 sheets of basic pie pastry
Chicken Pie Filling
- 1 cup of potatoes cut in about 6cm pieces
- 1 1/4 of carrots cut diagonally in 6cm pieces
- 12 white pearl onions
- 3 bay leaves
- 3 thyme sprigs
- 24 black peppercorns
- 1 1/4 cups of 4-6cm of pieces of celery, cut on the diagonally
- 2 cups of shredded cooked chicken
- 3 tablespoons of unsalted butter
- 3 tablespoons of all-purpose flour
- 3 cups of whole milk
- 1 salt and freshly ground black pepper, or to taste
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 teaspoon finely chopped thyme
- Pinch of cayenne
- 1 egg, beaten
Roll out the dough and line the baking tray with one of the sheets. Put the other one a plate. Refrigerate both.
Place the potatoes, carrots and onions in a saucepan with the bay, thyme and peppercorns. Top with cold water to cover. Gently bring to a simmer. Cook until just tender, about 8-10min (the original recipe asked for each vegetable to cooked in individual pans, but I just put everything together in the same one). Once cooked, drain the water and discard bay, thyme, and peppercorns. Cut the onions in 2 and set aside to cool.
Blanch the celery for just over a minute in a large pot of boiling salted water, until they are tender/crispy. Drain and let it cool in a bowl of iced water. Set aside with the other vegetables
You can now start the béchamel. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes, adjusting the heat as needed so the mixture does not brown. Whisk in the milk, lower the heat to keep the bechamel at a gentle simmer, and cook, whisking ofter to ensure it doesn’t burn. It should take about 30-40minutes until the sauce has thickened and reduced to about 2 cups. Season to taste with salt, pepper, parsley, thyme, and cayenne.
Put the oven racks in the lower third and center of the oven and preheat the oven to 190 oC (about 375oF).
Remove the pastry sheets rom the refrigerator. Scatter the vegetables and chicken into the pie shell. Pour the béchamel over them. Moisten the rim of pie shell with some of the beaten egg. Cover the filling with the top crust and press the edges of the dough together to seal. Trim away the excess dough that overhangs the rim. Brush the top crust with the egg. Cut a small vent in the center of the dough with the tip of a paring knife to allow the steam to escape.
Bake on the lower oven rack until the crust is a rich golden brown, 50 minutes to 1 hour. If necessary, move the pie to the centre rack during the last 10 minutes of baking to brown the crust. On the other hand, if crust is browning too quickly, cover with aluminium foil.
Transfer to a cooling rack and let rest for 10 minutes.
Said it once: I don’t even like asparagus… But, it just seems right to test the The 10 best asparagus recipes from The Guardian one by one. This one is very easy, very tasty and very filling. Just the kind of stuff you want to eat over lunch with shredded chicken or a bit of rice, if you are feeling vegetarian. For the benefit of the bikini season, I have omitted the butter the original recipe called for. It is not as creamy, but still delicious.
Baked asparagus with a paprika and yogurt sauce (recipe adapted from the The 10 best asparagus recipes’ column from The Guardian)
- 900g asparagus, trimmed (and scraped if using white asparagus)
- ½ tsp sugar
- 300ml yoghurt
- 1 tsp plain flour
- 1 large egg yolk
- 1 tsp salt
- 1 tsp paprika
- ½ tsp sugar
- 25g fresh breadcrumbs
Preheat the oven to 200 oC. Wash and drain the asparagus thoroughly. Simmer for 5 minutes in boiling water and drain. Pat dry with kitchen paper and arrange in a large, greased oven proof dish.
In a small bowl, mix together thoroughly the sour cream or yoghurt, flour, egg yolk, salt, paprika and sugar. Pour this evenly over the asparagus. Sprinkle the breadcrumbs over the top and then dot with small knobs of the butter. Bake in the oven for about 15 minutes or until the top is golden.