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Curried Coconut Chicken

coconut-chicken-curry

Curried chicken is a quick, crowd-pleasing one-pot dinner that’s great for a weeknight.

In this recipe, the exotic combination of curried chicken simmered in coconut and tomato stew makes for a mouthwatering and really amazing dish with wonderful depth of flavor.

Frankly, this curried coconut chicken goes right among the top dishes on my chicken favorites list, it really is so good.

Feel free to serve it over steaming hot rice or with vegetables. Yum!

And for an extra special experience, try throwing in a few cashews, I think that might work just great.

For more details, please see the full recipe below.

Enjoy!

With love,
Petra

 

Coconut Chicken Curry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound (450 grams) boneless skinless chicken breasts, cut into ½-inch (1¼ cm) chunks
  • 1 teaspoon salt (plus more to taste, if desired)
  • ¼ tsp pepper (plus more to taste, if desired)
  • 2 tablespoons vegetable oil
  • 1½ tablespoons curry powder
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 13.5-oz (400 ml) can coconut milk
  • 1 13.5-oz (400 gram) can stewed, diced tomatoes, with juice
  • 1 tablespoons sugar
Instructions
  1. Season chicken pieces with salt and pepper.
  2. In a skillet or non-stick pan, heat the oil and curry powder over medium-high heat for two minutes.
  3. Stir in the onions, cook until softened.
  4. Stir in the crushed garlic. Cook about 30 seconds, until fragrant.
  5. Add the chicken pieces, tossing them lightly to coat with the curry oil. Reduce the heat to medium and cook for 5 minutes
  6. Pour the coconut milk, tomatoes and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 25 minutes.
  7. Enjoy!

 

This lovely recipe was inspired by www.allrecipes.com.

Swedish Cream With Berries

swedish-creme-with-berries-recipe

Whether you are preparing for a special occasion or just a regular meal time at home, this Swedish Cream could be a great choice of a dessert for you. Served in a glass, looking all elegant and spectacular with bright juicy berries on top, you can totally keep it a secret that only very little effort has actually been needed to make it.

 
 

swedish-creme-with-berries

Swedish Cream is a rich, silky and creamy combination of sweetened heavy cream and sour cream, with a lovely touch of vanilla flavor.

There are quite a few variations of this recipe one can find, some using gelatine for extra stability. But as I found out, when properly chilled, the recipe I made gets all creamy and firm anyway. To lighten up the dessert a little, you can replace sour cream with plain white yogurt.

 
 

swedish-creme-with-berries-recipe

To top my Swedish Cream, I used a combination of raspberries and blueberries.

 
 

swedish-creme-with-berries-recipe

However, feel free to use any of your favorite fruits, and it’ll still be just as delicious, I am sure.

 
 

swedish-creme-with-berries

For an extra special experience, serve with a little bit of crushed ladyfingers as a base and sprinkled on top.

 
 

swedish-creme-with-berries

All ready to grab a spoon and dig in.

Paradise.

Heaven.

Guaranteed! 🙂

 
 

swedish-creme-with-berries

Enjoy, dear friends!

 
 

swedish-creme-with-berries

For a full recipe, please see the printable instructions below.

With love,
Petra

 

5.0 from 1 reviews
Swedish Cream With Berries
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 cups (480 ml) heavy cream
  • 1 cup (200 grams) granulated white sugar
  • 2 tsp cornstarch
  • 2 cups (480 ml) sour cream
  • 1 tsp vanilla extract
  • mixed berries
  • ladyfingers, crushed (optional)
Instructions
  1. In a heatproof bowl placed over a pot of boiling water (or in a double boiler), combine the heavy cream, sugar and cornstarch and heat, stirring often, until the sugar has completely dissolved.
  2. Remove the mixture from heat and allow to cool. Whisk in the sour cream and vanilla and chill. Serve with mixed berries.

 

(This wonderful recipe was adapted from www.pinkbasil.com.)

swedish-creme-with-berries-recipe

One-Pot Veggie Pasta

one-pot-veggie-pasta

As I have mentioned earlier, with a little baby in the house, I became a really big fan of ‘one-pot dishes’.

They save you so much time and most often result in a very delicious and flavorful dish. They are the perfect choice when you are short on time but still refuse to give up on the idea of warm and comforting lunch or dinner.

 

 

one-pot-veggie-pasta

With one-pot meals, it’s all about the right amounts of ingredients. They all get cooked together, in one pot, having just enough time to lend each other all the delicious flavors.

 

 

one-pot-veggie-pasta-recipe

Full of cheese and healthy vegetables, this pasta is definitely one of the yummiest one-pot meals I have ever tasted…

 

 

one-pot-veggie-pasta-recipe

If you’d like to give this dish a try, which I highly recommend, you can find all the information below.

Enjoy!

Love,
Petra

 

One Pot Veggie Pasta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • ⅛ cup (30 ml) extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ teaspoon ground nutmeg
  • 1 medium onion, sliced
  • 2 14-oz (2 400-gram) cans sliced crimini mushrooms
  • 2 red bell peppers, sliced into thin strips
  • 1 cup (425 grams) canned white beans, rinsed
  • 3 cloves garlic, peeled, crushed and chopped
  • 6 cups (180 grams) baby spinach
  • 4 cups (950 ml) broth
  • 2 cups (500 ml) milk
  • 1 lb. (450 grams) pasta
  • 8 ounces (230 grams) Gouda cheese (or Gontina, Gruyere...), grated
  • Parmesan cheese, grated, to serve
  • salt and pepper to taste
Instructions
  1. Heat the olive oil in a large pot. When the oil is hot, toss in the onions and season with a pinch of salt and pepper. Cook on medium-low until translucent. Add the garlic and cook for about 30 seconds, until fragrant. Add the mushrooms and allow to heat through and cook slightly, about 5 minutes.
  2. Throw in the chopped red pepper and white beans, season with more salt and pepper, and add the nutmeg. Stir everything together, then pour in the broth, milk and pasta.
  3. Raise the heat for a few minutes to bring the liquid to a boil, then cover the pot and lower the heat to a simmer. Cook for 7-9 minutes, stirring occasionally, until the pasta is done – it will have absorbed most of the liquid and should be al dente. Remove from heat and immediately mix in the spinach and cheese, stirring until the cheese has melted. Add more salt and pepper to taste, then serve with freshly grated Parmesan.
  4. Enjoy!

 

(This lovely recipe was inspired by yinandyolk.com.)

one-pot-veggie-pasta-recipe

Broccoli Fettuccine Alfredo

broccoli fettuccine alfredo

Broccoli Fettuccine Alfredo, doesn’t it sounds just delicious?

And the good news is that it in fact is.

This is a slightly lightened up version of the ‘real’ Alfredo, but it still tastes delicious and creamy. And hard to forget. And divine… ok, let me stop myself right there because I could go on and on with this recipe; it’s really good.

In our family this pasta dish was a big hit and I am definitely making it again. We were all truly impressed.

And here’s how to make it…

 
 

broccoli fettuccine alfredo

In a large pot, bring salted water to a boil, add pasta and cook according to the package directions until al dente. When the pasta is finished cooking, reserve 1/2 cup (120 ml) of the starchy pasta water and then drain the pasta in a colander.

 
 

broccoli-fettuccine-alfredo

In another larger pot, bring salted water to a boil and cook broccoli florets until cooked but still slightly crunchy.

 
 

broccoli fettuccine alfredo

In a medium saucepan, melt the butter, add minced garlic and cook for about 2 minutes. Add flour and cook for another 2 minutes. Whisk in the milk, increase the heat to medium-high, reach simmer and whisking the sauce constantly, allow to simmer for about 6 minutes, until the sauce thickens slightly. Remove the saucepan from the heat and stir in the Parmesan cheese. Add salt, pepper and nutmeg to taste (it is recommended to make the sauce slightly saltier than you’d prefer if you were eating the sauce alone; once it’s spread out over the pasta and broccoli it will taste more mild).

 
 

broccoli-fettuccine-alfredo

Finally, return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the cooked broccoli and then pour the Parmesan sauce over top.

 
 

broccoli fettuccine alfredo

Stir to coat everything in the sauce.

 
 

broccoli-fettuccine-alfredo

And serve.

Enjoy, dear friends! This is one yummy dish indeed.

With love,
Petra

 
 

Broccoli Fettuccine Alfredo
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 16 oz (450 grams) fettuccine pasta
  • 16 oz (450 grams) broccoli florets
  • 2 cloves garlic, minced
  • 4 tbsp (55 grams) unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups (700 ml) milk
  • 1 cup (100 grams) grated Parmesan
  • ⅛ tsp ground nutmeg
  • 1¾ tsp salt (or more to taste)
  • ¼ tsp ground black pepper (or more to taste)
Instructions
  1. In a large pot, bring salted water to a boil, add pasta and cook according to the package directions until al dente. When the pasta is finished cooking, reserve ½ cup (120 ml) of the starchy pasta water and then drain the pasta in a colander.
  2. In another larger pot, bring salted water to a boil and cook broccoli florets until cooked but still slightly crunchy.
  3. In a medium saucepan, melt the butter, add minced garlic and cook for about 2 minutes. Add flour and cook for another 2 minutes. Whisk in the milk, increase the heat to medium-high, reach simmer and whisking the sauce constantly, allow to simmer for about 6 minutes, until the sauce thickens slightly. Remove the saucepan from the heat and stir in the Parmesan cheese. Add salt, pepper and nutmeg to taste (it is recommended to make the sauce slightly saltier than you’d prefer if you were eating the sauce alone; once it’s spread out over the pasta and broccoli it will taste more mild).
  4. Finally, return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the cooked broccoli and then pour the Parmesan sauce over top. Stir to coat everything in the sauce and then serve!
  5. Enjoy!

 

(This recipe was adapted from www.budgetbytes.com.)

broccoli-fettuccine-alfredo

 

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