Happy Easter to all Cristian Orthodox and less Orthodox! It is a time for forgiveness and peace in our hearts and minds. They go together always. Otherwise, the mind will drive you insane, and will make you unhappy. Trust your heart and go with it. I asked my heart what shall I do? It answered back to return to the state I was some years ago and it felt happy suddenly. But then my mind turns me around and gives me trouble. If I can’t find peace for a while then I must go through this. I accept and pray for peace in my heart and mind. Where are you, peace? Please, please, come back to me! Talking to myself sometimes helps and I even manage to make myself laugh. ;)) Just imagine me talking aloud or in my mind makes me smile. I remember a pic I found on the internet some time ago. It describes perfectly the state I am in: C’mon inner peace, I don’t have all day… God, I am so restless… In fact I have all day as this is a unique process for every person. 🙂
It helps if I do something I enjoy so I thought of writing on my blog and whinge a bit. I am soo good… I kiss myself… I make myself smile and laugh even. Thanks myself. xxxxxxxxx
And now back to writing a delicious recipe for hot days. I can not say summer days as hot days start in April now or even March. This weather! If you don’t want to stay in the kitchen but still want to eat something good why not try this Mediterranean Chicken Parcels recipe? The source is “Cookshelf Chicken” by Tom Bridge, 2000. I recommend it for your kitchen, and you can find it zucchinihere, too. And of course I made it once upon a time…and eat it too.
Mediterranean Chicken Parcels
- 1 tbsp olive oil
- 6 skinless chicken breast fillets
- 250 g (9 oz/ 2 cups) Mozzarella cheese
- 500 g (1 lb 2 oz/ 3 1/2 cups) courgettes (zucchini), sliced
- 6 large tomatoes, sliced
- 1 small bunch fresh basil or oregano
- rice or pasta to serve
- Cut 6 pieces of foil each about 25 cm (10 inches) square. Brush the foil square lightly with oil and set aside until required.
- With a sharp knife, slash each chicken breast at intervals, then slice the Mozzarella cheese and place between the cuts in the chicken.
- Divide the courgettes and tomatoes between the pieces of foil and sprinkle with black pepper. Tear or roughly chop the basil or oregano and scatter over the vegetables in each parcel.
- Place the chicken on top of each pile of vegetables then wrap in the foil to enclose the chicken and vegetables, tucking in the ends. To aid cooking, place everything on the shiny side of the foil so that once the parcel is wrapped up, the dull surface of the foil is facing outwards. This ensures that the heat is absorbed into the parcel and not reflected away from it.
- Place on a baking tray (cookie sheet) and bake in a preheated oven, 200 °C/ 400˚F, Gas Mark 6, for about 30 minutes.
- To serve, unwrap each foil parcel and serve with rice or pasta.
Posted in Chicken, Dishes, F word
Tagged chicken recipe, Cookshelf Chicken, courgette, Easter, easy chicken recipe, easy recipe, Mediterranean Chicken Parcels, mediterranean chicken parcels recipe, mozzarella, Orthodox Easter, pasta, quick recipe, rice, tom bridge, tom bridge cookshelf chicken, zucchini
It is Lent. I usually keep it for 2 weeks and I always end up feeling light and good. Do you know how we Romanian keep Lent? If you don’t , let me tell you: no meat, eggs, cheese, milk or any other animal products except fish on certain days. But this will not keep me from keeping it. ;))
I have to admit that the recipes that I picked are almost all with some animal product in them. This one is one of the few that is without. So it is perfect for Lent or any other day. I have taken it from the book “Coriander – A Book of Recipes” and is probably Indian or Arabic, let me know the origin, please. Anyway, it is a very perfumed recipe, fresh and light. I have to admit I am not quite taken about it but the persons who have tried it, shesaid it is very good. This is what happens: I make a recipe that I like and end up saying myself how delicious it is and everybody around is saying the same, but when I make a recipe and say I am not into it, I always have a surprise: people are telling me it is so good. Don’t take me too seriously. I am just a fussy eater. ;))
About the recipe, there are some ingredients you might not find in Romania always. But it is ok, you can replace some, you will find them in brackets, and the rice is delicious all the same.
FRAGRANT CORIANDER RICE
- 225 g/ 8 oz/ 1 cup brown basmati rice
- 15 ml/ 1 tbsp olive oil
- 1 onion, chopped
- 2,5 cm/ 1 in piece of fresh root ginger, peeled and finely chopped
- 7,5 ml/ 1 1/2 tsp coriander seeds
- 7,5/ 1 1/2 tsp cumin seeds
- 1 piece of lemon grass, finely chopped
- grated rind of 2 limes (or lemons)
- 750 ml/ 1 1/4 pints/ 3 cups vegetable stock (or plain water)
- 60 ml/ 4 tbsp chopped fresh coriander
- lime (lemon) wedges, to serve
- Put the rice into a large bowl of cold water. Swill the grains around with your hands, then tip out cloudy water (the rice will quickly sink to the bottom). Repeat this action about five times. If there is time , soak the rice for about 5 minutes.
- Heat the oil in a large saucepan and add the onion, spices, lemon grass and grated lime rind. Cook gently for 2-3 minutes.
- Add the rice, turning it in the mixture to coat the grains. Cook for 1 minute more, then add the stock and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for 30 minutes, then check the rice; if it still crunchy, cover the pan again and leave for a further 3-5 minutes. Remove from the heat.
- Stir in the fresh coriander, fluff up the grains, cover the pan and leave for 10 minutes. Serve at once, with lime wedges.
Other varieties of rice, such as white basmati or long grain can be used for this dish, but you will need to adjust the cooking times accordingly.
Posted in Dishes, English, F word, Vegetarian
Tagged basmati rice, basmati rise recipe, brown basmati rice, coriander, coriander - a book of recipes, coriander recipe, cumin seeds, easy recipe, fragrant coriander recipe, fragrant coriander rice, ginger, lemon grass, Lent, lime, olive oil, rice, rise recipe, stock