Chicken pie is one of my ultimate comfort foods. Probably because my gran made a killer chicken pie and always had an enormous one standing proudly amongst the roasts and delicious vegetable dishes for our Sunday lunches. My gran’s chicken pie was always something rather majestic. She made sure the edges were beautifully crimped but ensured me she did so in a casual manner; the filling was always rich and fragrant with hints of nutmeg, cloves and white pepper. I also loved how she wasn’t shy with the filling and made sure that there wasn’t a ton of pastry compared to the amount of filling. I’m a pastry lover…
Simply Delicious
A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.
Posts Tagged ‘recipe’
Quesidillas are my go-to meal when I need something quick, tasty and filling. I love it’s versatility and the fact that you an use absolutely anything as a filling. Left-overs are given a new life when teamed with gooey cheese and toasted between two tortillas/wraps. This is not so much a recipe as it is a list of suggestions for fillings as I don’t exactly need to teach you how to make a quesidilla. It really is just a different form of a toasted cheese sandwich. I always like to pair a protein (shredded chicken/pork, slow-cooked beef/lamb, roughly chopped prawns or beans) with vegetables (literally anything goes here, from spinach,…
I saw someone doing marinated tomatoes on tv not so long ago and for the life of me, I can’t remember who it was. I can’t even remember on which channel it was which makes me feel horrible as I can’t give credit where credit is due. I am however very thankful to that person for exposing me to the wonder that is a marinated tomato. I know the thought of blanching then peeling and then marinating cherry tomatoes is not appealing. I thought I had gone crazy when I found myself even considering the idea of trying it myself. You see, I’m a very lazy person. I love…
Autumn must be one of my absolute favourite seasons. I love that the mornings and evenings have a proper chill in the air while the afternoons are pleasantly warm. It is however a bit of a tricky season when it comes to food as you need something that is comforting without being heavy like a proper curry, stew or pie. This Thai meatball curry is exactly that. The fresh and zingy flavours work so perfectly well with the coconut milk and chicken meatballs and results in a meal that is comforting and warming without leaving you feeling weighed down. I like to make my own chicken mince by placing free-range…
When I think of Steak and egg (with chips of course), I always think of my dad and one of my mom’s favourite films, Shirley Valentine. I think about my dad because when I was younger this was the one meal that stood out for me which my dad made really well. His steak was always melt-in-the-mouth and his chips were the best chips in the world. I think about Shirley Valentine because of her husband who always demanded his steak & egg on a Monday, I think it was. She eventually got fed-up, threw the steak & egg against the wall and went to Greece to have love…
The first time I saw these doughnut muffins in one of my favourite food magazines, BBC Good Food, my heart literally skipped a beat. I was absolutely in love and I knew I would just have to make them for my family (but mostly for me)! Their original recipe calls for Raspberry preserves which I didn’t have so I used my current ‘preserve obsession’ which is Bonne Maman’s Blueberry preserves. I love how deep and deliciously dark this jam is while the flavour is pleasantly sweet and very blueberry, just what you want right? These muffins were incredibly delicious and I didn’t have to offer them twice. Within a few…
The thing I love most about eating ribs (any ribs) is how your hands are left sticky and how you are forced to lick your fingers afterwards. My mom would be mortified that I’m advocating finger-licking but gosh, who could blame me? These riblets are incredibly easy to throw together and don’t require any marinating. They are great on the braai but I prefer making them in the oven and allowing them to cook under the grill for about 30-45 minutes until the fat has rendered out. It’s important to turn them often (as the marinade will burn easily) and continuously baste them so the marinade becomes sticky and gooey….
Usually when I cook seafood pasta, the sauce is super creamy. That wouldn’t be a problem if I didn’t have to worry about my waist size…and the fact that 250ml (8.45 fluid ounces) cream contains about 90g (3.17 ounces) of fat. Eeeek!!! But my craving for a creamy, seafood pasta has been so strong the last couple of weeks that I knew I had to make it sometime this week. I knew I could make the sauce with low-fat evaporated milk or yoghurt but I just didn’t feel like that was going to be good enough. Until I remembered my new favourite, reduced fat cream. Now let me tell you,…
