Currysauce

P1000973

Preperation time: 15 minutes
Cooking time: 30 minutes

The ingredients:

  • 1 apple (preferably Granny Smith)
  • 1 cube chicken stock
  • 1 to 1,5 l milk
  • 1 onion or 2 shallots
  • 1 clove garlic
  • 2 tbsps. curry powder
  • 1 tsps. celery salt
  • 50 g butter
  • 50 g flour
  • salt & pepper

The work:

P1000969Peel the apple, remove the core and cut in in small pieces. Peel and grate the garlic, peel the onion and cut small. Braise the onions in the butter. Add the apple and the garlic and braise for 4-5 minutes making sure not to burn the mix, make sure it does not get brown.

Sprinkle the curry powder with the celery salt and the flour over the onions. Braise for another short time, 2 minutes or so, continuously stir slowly now since this will burn fast.

Add 0,5 milk and the chicken stock. Bring the milk to boiling while stirring. When it cooks, add milk to get to the right sauce thickness. Let the sauce simmer until the apples are soft.

Mix the sauce and add pepper to your liking. Most of the times, no salt is needed because of the herbs and the chicken stock.

The secret:

Definitely the secret to the recipe is the pinch of celery salt.

The tip:

We started to mix the sauce for our daughter, when she was young she didn’t like onions. When you mix the sauce, the apples make it kind of velvety. We love this sauce with white Tai rice and ‘chicken in the pot’ from an earlier post or grilled chicken.

I dedicate this recipe to my dearest friend who reads my blogs so carefully and kindly points out all my spelling mistakes.

Advertisements

Chicken Fajitas

P1000262

Preparation time: 45 minutes
Cooking time: 30 minutes

The ingredients: for 4 persons

P1000255

  • 2 double chicken breasts
  • 2 red paprika
  • 3 onions
  • 1 clove garlic
  • 1 fajita seasoning mix
  • tortilla wraps  (3 medium sized or 2 larger ones per person)
  • cheddar
  • iceberg lettuce
  • 2 tomatoes
  • taco sauce (hot or mild)
  • sour cream
  • salt & pepper
  • harissa (optionally)

The work:

At home, we serve the fajitas with iceberg lettuce, tomatoes, onions, cheddar cheese, taco sauce and sour cream.

P1000247

As the toppings will be sprinkled on the chicken before the wraps are folded, you should make sure everything is cut in small sizes. Start by cutting 1 of the onions in small rings. Remove the seeds from the tomatoes and cut them in small dices. Grate the cheese. Put all these toppings in separate serving dishes, also the taco sauce and the sour cream. You can prepare this ahead of time.

P1000253For the fajitas, chop-up the chicken breasts and start frying them in a pan with salt & pepper. While you do this, crush the garlic, take out the seeds of the paprika and chop them up in larger pieces. Also cut the 2 remaining onions.
As the chicken starts to become a bit crispy, add the garlic, paprika’s and the onions. Pour the fajita seasoning
mix over all of this. Depending on the type of mix you’ve bought (a jar or a bag), you may have to prepare the mix beforehand by adding some water to the seasoning. Follow the instructions on the product label for this. Stir to mix all the ingredients.
After the seasoning mix has been added it’s a question of keeping the pan on the fire until the vegetables are cooked and most of the moisture has dries out. We are aiming for seasoned meat, not for seasoned soup.

P1000257

Heat up the wraps in the micro wave. Follow the instructions on the package.

P1000259Now you are ready to serve. Put one wrap on everyone’s plate. Position the fajita (sizzling) pan and toppings in the centre of the table and let everyone fill their own wrap. First add some chicken, then add some toppings, fold up the fajita and try.

The Tip:
First time fajita tasters typically make two beginners mistakes: they overload the wrap and just roll it up. An overly charged wrap you cannot eat without pieces dropping out of it. When trying to eat a rolled-up wrap, the sauce will drip out at the end. The trick is to fold a part of the back to the inside, over the meat, and then close the left and right side like a small envelope. When you then lift up the wrap, the sauce is caught in the wrap envelope, at least for while.

harissa

We tend to favour chicken fajitas, but you can make variants with scampi’s, steak, lamb, or even mixed.

If you want to make the fajita mix a bit more spicy, you can add some harissa.

Don’t choose between taco sauce and sour cream, try adding both, their blend is fantastic.

The Secret:

It was around 1997 that I was sitting in a Mexican restaurant next to Mark S., one of my former US colleagues. With his typical enthusiasm he ordered ‘sizzling fajitas’. I had never heard of fajitas before. The dish looked, smelled and tasted delicious! Back home I tried to explain how impressed I was with the small Mexican wraps, but at that time the fajita seasoning was nowhere to be found in our local Belgian shops.

Many years later when making a walk at the coast we spotted a café specialized in serving Fajitas. It was the ideal moment to drag in my husband and daughter. Hehe, yes! Afterwards we found the fajita mix more regularly in the supermarkets and endeavoured making our own version.

Sizzling fajitas is now one of our typical Sunday evening favourites. So is Scampi Diabolo, one of my earlier posts.

For the Belgium readers who would like to try fajitas first before making their own attempt, I can recommend café Carrello in Heist (Knokke-Heist), a family business specialized in serving great fajitas. Make sure to book your table.

Zucchini Soup

DSC00459

Preparation Time: 5 minutes
Cooking Time: 45 minutes

The ingredients for 6 portions:

  • 2 zucchini
  • 2 onions
  • 2 cubes of low fat chicken bouillon
  • salt & pepper
  • water

The work:

Wash the zucchinis, remove both ends. Cut the zucchinis in blocks.
Peel the onions and cut those in blocks too.
Put this all together in a cooking pot. Add the 2 cubes and a liter of water.
Cook for 20 to 40 minutes, depends on how long the zucchini needs.
Mix the soup and season with salt and pepper.

The tips:

I you like a lot of pepper in your soup and you like to put some portions in the freezer, remember the pepper will enforce. So it will come out of the freezer much spicier than you’ve put it in.

The story:

This recipe was handed over during a lunch conversation from woman to woman. Thank you Hildegard, you may not remember this conversation, but I’m still cooking and enjoying this regularly.