Thursday, 24 October 2013

Google Reader

A number of you use Google Reader to visit and read the blog through the RSS feed, which allows you to subscribe to the site using a “reader.” Unfortunately Google Reader is going away at the end of this month. But don’t fret – there are other reader options, which include Feedly (which allows you to migrate your data and feeds easily), Newsfire and Blog Lovin’ (thanks, deb.) If you’re on an iPad or other tablet or mobile device, Flipboard is pretty nifty, too.
Another option is to have blog posts/entries e-mailed to you, which you can do by filling out the form at the bottom of this post in that gray box that says “Never Miss a Post.” Your e-mail address is never shared from there and it’s only used to send you blog posts, which you can cancel at any time. But why the heck would you want to? ; )

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Friday, 18 October 2013

Oriental Style Chicken Salad

Serves 10

  • 8 chicken breasts
  • 3 cups chicken stock
  • 1 cup oil
  • 1 clove garlic
  • 1 tbs peanut butter
  • ¼ cup sugar
  • ¼ cup soya sauce
  • ½ cup rice vinegar
  • 1 tbs sesame oil
  • Dash dry mustard and black pepper
  1. Place the chicken in a pot with the chicken stock and boil for about 30 minutes until the chicken is cooked.
  2. Remove the chicken from the pot. Remove skin and tear the chicken into long strips. Set aside.
  3. Combine all other ingredients, except the oils, and mix well. Using a whisk, slowly whisk oils into dressing until combined.
  • 1 layer of rice noodles
  • 1 tbs roasted sesame seeds (place in a 180°C for 5 minutes or until browned)
  • ½ english cucumber cut into julienne strips
  • 4 chopped spring onions
  • lettuce for garnishing
  • 1 pkt pine nuts or slivered almonds
  1. Fry the rice noodle in deep hot oil a little at a time to prevent burning. As soon as they puff up, remove quickly from the oil and drain on paper towels.
  2. Place on a large dish and put the chicken strips over.
  3. Sprinkle the onion, nuts, sesame seeds and cucumber over the chicken.
  4. Place the lettuce around the border. Dress the salad and serve immediately.

Asparagus Vichyssoise

Asparagus Vichyssoise

Serves 4


  • 1 medium potato
  • 2 medium leeks
  • 400g asparagus
  • 1 tbs butter
  • 600ml vegetable stock
  • 1 tsp castor sugar
  • 50 ml double cream
  • 100ml greek yoghurt
  • Salt & white pepper


  1. Peel and dice potato.

  2. Wash and slice leeks.

  3. Cut woody ends of asparagus and then slice into 2cm pieces reserving the tips.

  4. Place the vegetables in a pan and sauté with the butter until softened.

  5. Cover the vegetables with stock and add the sugar and seasoning.

  6. Boil, and then simmer for 40 minutes and towards the end of the cooking, add in the asparagus tips.

  7. Blitz the soup until very smooth (you can strain through a sieve if you want it extra smooth).

  8. Fold in cream and yoghurt and refrigerate.

  9. Salsa verde: blend together 1 cup parsley leaves, half cup mint leaves, 1 bunch chives, ¼ cup capers, 3 cloves garlic, 2 tsp dijon mustard, 2-3 tbs lemon juice, ¼ small onion, 4 anchovies & 1 hard-boiled egg.

  10. Place a dollop of yoghurt with the salsa verde on top for serving.