Tag Archives: croutons

Something Warm For The Cold Days Of Autumn


I am in the mood of writing today and have the spare time too, so I take advantage to put something here, something about food, as I haven’t done this for quite a while. I know that you don’t mind. 🙂 I just hope you haven’t lost faith of ever seeing a recipe here, after so much poetry and songs. Just you wait, mister! 😉

The recipe that follows is new to me, I have just found it in Marks & Spencer ‘Chicken. Simple and delicious easy-to-make recipes’ from 2005. In case you have the book, try the recipes, they seem nice and easy, if not, take a look in here. I have chosen this one because it has tarragon, which is a favourite spice of mine, so fragrant and in a way, cooling. If you try this out, let me know how you like it, I know I like it from the title. Also, I found this soup perfect for a cold day of autumn, when I would like to warm up, apart from that special one. 🙂

Chicken & Tarragon Soup

Serves 4  

Ingredients:

  • 55 g (2 oz) unsalted butter (again, at least 80-82 % fat, please)
  • 1 large onion, chopped
  • 300 g (10 1/2 oz) cooked skinless chicken, shredded finely
  • 600 ml (1 pint) chicken stock
  • salt
  • pepper
  • 1 tbsp chopped fresh tarragon (dried one goes well, if you don’t have fresh, but remember, dry spices are stronger in flavour so use 1 tsp of dried tarragon here)
  • 150 ml (5 fl oz) double cream (don’t worry about the fat, you need it for the cold that comes, it won’t stay on your hips or elsewhere but it will be used to keep you warm)
  • fresh tarragon leaves, to garnish (or a pinch of dried tarragon)
  • deep-fried croutons, to serve

Method:

  • Melt the butter in a large saucepan and fry the onion for 3 minutes.
  • Add the chicken to the pan with 300 ml (1/2 pt) of the chicken stock.
  • Bring to the boil, then reduce the heat and simmer for 20 minutes. Add the remainder of the stock and season with salt and pepper to taste.
  • Add the chopped tarragon, then transfer the soup to a warm tureen and stir in the cream.
  • Serve in bowls garnished with fresh tarragon and croutons.

Bon appetite!

Caesar Salad


My blog is not just about food, but it is mostly about it. This is what interests me mainly. Among other things. But one at a time. Today I come with a very easy and famous salad. I have eaten this salad most of the times with chicken but this recipe is with anchovies. If you don’t eat meat, than eat this. Fish is very good for you. But you already know this.

In case you know Romanian, check the recipe here. If you don’t, than stick with English. The original is in English, taken from the “Good Housekeeping Cookery Book” -1985. That old it is. The book, not the recipe. The recipe is even older. :)) Check here.

Here is the salad, a very tasty, quick, easy to make and a good choice after the Easter meal.

Caesar Salad

Ingredients:

  • 1 large garlic clove, skinned and crushed
  • 150 ml (1/4 pint) olive oil
  • 75 g (3 oz) croutons
  • 1 Cos lettuce (replace it with any other salad, make sure it is a crispy one)
  • salt and pepper
  • 1 egg
  • 30 ml (2 tbsp) Parmesan cheese, freshly grated (or cheddar or any other cheese that you like, but remember, there is nothing like Parmesan cheese)
  • 8 anchovies, finely crushed (well, you can try it out with one chicken breast, skinned, cut in small cubes and fried in butter – please, please – the 80-82% fat butter, it is the best, unsalted)

Method:

  • Add the garlic to the oil and leave to stand for 30 minutes.
  • Wash and dry the lettuce leaves and tear into bite-sized pieces. Place in a salad bowl. Pour over the garlic oil and toss until the leaves are completely coated. Season well.
  • Boil the egg for 1 minute only, break it into the salad and toss well. Add the lemon juice, cheese, anchovies and croutons and give a final toss. Serve immediately.

Bon appetite!