Monday, May 24, 2010

20100524 Chicken Burritos

(SOURCE: Albert Heijn Recepten - Kip-tomaatburrito's)

6 flour tortilla wraps
380g skinless chicken breasts
2 tbsp olive oil
2 onions, finely chopped
40g burrito seasoning
400g can chopped tomatoes
100g grated cheese

1. Heat the oil in a wok and brown the onions. Add the burrito seasoning, 100ml hot water, and tomatoes. Bring to the boil. Add the chicken and grated cheese to the pan, and remove from the heat.
2. Spoon the chicken mixture on the tortilla wrap, and make the burrito! Serve on simple green salads.

Sunday, May 23, 2010

20100523 Shredded Chicken Pasta Salad

180g pasta, cooked and drained
2 skinless chicken breasts, cooked and shredded
1 celery, chopped
1 small can sweet corn
handful fresh parsley leaves, finely chopped
2 tbsp mayonaise
salt and pepper

1. Mix everything into a large bowl, and season with salt and pepper. Done!

Sunday, May 9, 2010

20100509 Stuffed Pepper with Yellow Rice

(SOURCE: Albert Heijn Recepten - Gevulde puntpaprika's met gele rijst)

2 onions, finely chopped
300g beef mince
1 egg
50g herbed breadcrumbs
2 sweet long paprika, halved and deseeded
325g yellow rice, cooked
1 tbsp olive oil
300g sweet corns

1. Heat oven to 200 degree C. In a large mixing bowl, mix 2/3 onions, meat, egg, and breadcrumbs. Season with salt and pepper. Stuff the meat mixture into the paprika's.
2. Lay the stuffed paprika's on a baking dish, and cover with foil and cook in the oven for about 30 minutes. Uncover and then cook for a further 20 minutes.
3. Meanwhile, heat the oil in a pan and brown the rest of the onions. Add corns and rice, and cook for another 3 to 5 minutes. Serve the paprika's on the rice.

Saturday, May 1, 2010

20100501 Goat's Cheese and Thyme-stuffed Chicken

(SOURCE: BBC Good Food Magazine - Goat's cheese & thyme stuffed chicken)

2 skinless chicken breasts
100g firm goat's cheese
1 tsp fresh thyme leaves
4 streaky bacon
1 tbsp olive oil

1. Heat oven to 190 degree C. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon. Lay them on baking dish.
2. Bake for 40 to 45 minutes until the bacon is crisp and golden.