The Big Football Bite

I'm struggling to keep up with all the matches and keep in tune with my fav teams Holland, Australia and England. I think I need nourishment and plenty of it to keep my cheering lungs strong for the matches tonight. Holland vs Japan followed by  Australia vs Ghana.

It's a long night and I've planned it well with a supply of meaty Hamburgers with a choice of beef patties or chicken patties all on a crusty bun. It's got to big enough and filling for hubby and enough choices for those fussy eaters who like to a variety of patties and fillings. I made my own hamburger buns with a good crusty Italian bun recipe courtesy of What's Cookin' Italian Style Cuisine , a beef pattie, freshly cut tomato, homemade BBQ sauce and we are ready for GOALS!!!

Juicy Beef Hamburger

300 g beef mince

1 small onion, finely chopped

1 clove of garlic, crushed and finely chopped

1/2 tsp oregano

1/2 tsp basil

1 egg

1/2 cup of fresh breadcrumbs

2 tbsp homemade BBQ (tomato sauce, worcestershire sauce, coriander, cayenne pepper, paprika)

salt and ground black pepper

plain flour for coating

Tender Chicken Hamburgers

300 g chicken thigh fillets, minced

1 small onion, finely chopped

1 clove of garlic, crushed and finely chopped

1/2 tsp thyme

1 egg

1/2 cup of fresh breadcrumbs

2 tbsp homemade BBQ (tomato sauce, worcestershire sauce, coriander, cayenne pepper, paprika)

salt and ground black pepper

plain flour for coating

1. Using separate mixing bowls for each mixture, combine all the ingredients. Divide the mixture into quarters and shape it into balls. 

2. Roll the balls into the flour and flatten them out into patties and place them on a plate. Refrigerate the patties until they are ready to served.

3. Heat about 1-2 tbsp of oil in a sauce pan and cook the patties, alternating each side until cooked. Serve on an Italian bun or any hamburger bun with freshly cut tomato, sauted onions and a splash of BBQ sauce.

 

Socceroos Fever.... Aussie Aussie Aussie

The moment is here: Australia vs Germany at the FIFA World Cup!!!!!


Go Aussie Aussie Aussie!!!!!!


The game starts at our time 2.30am and back in Australia it will start at 4.30am. I'm pretty sure all football fans in Australia are draped in tour national colours of green and gold, flying the Australian flag, fans singing Waltzing Matilda and Advance Australia Fair, all decked out with scarves, replica shirts or just anything to show our pride for our Aussie team. 


Getting into the spirit of it all is what we'll be doing over here too. Although I'm miles away in Malaysia I'm still rallying up behind my country and cheering on my team. I know my brothers will be watching them as will many more as luck has been given to our home with the Queen celebrating her birthday so granting Aussie a well deserve day off. 


I know it may be a long shot with all expectations for a win by Germany but just wouldn't it be nice for the underdogs, Australia to come in a take it all away with a win! I'm just hoping and praying for that win! 


I know for tonight's snack I should have made something more in tune with an Aussie flavour like a good old Aussie Meat Pie, a sausage roll but I've settled for spring rolls. We'll be needing that extra spring in their kick to our win for tonight!


.... whatever the outcome I know Australia will play at their best and that will be all I could ever ask for.

Spring Rolls

300 g chicken fillet

1 packet of spring roll wrappers, small to medium about 50 pcs

5 stalks of coriander, chopped roughly

1/4 cup carrot, finely sliced

1 cup cabbage, finely sliced

1 packet rice vermicelli

1 cup hot water

1 small onion, chopped finely

2 cloves garlic, crushed and roughly chopped

1 tbsp soy sauce, or to taste

1 tbsp fish sauce or to taste

1/2 tsp fresh ground black pepper

1 - 2 cups of oil for shallow frying

1. Finely slice the chicken fillet leaving the skin on. Heat up some oil in a wok, add the onion, garlic, chicken, coriander, fish sauce, soy sauce and black pepper. Stir until cooked and add extra fish sauce or soy sauce to taste. Add 1/2 cup water if dry. Remove and set it aside.

2. In a  bowl, add the vermicelli and hot water and soak until the noodles have soften. Remove the water. Add the remaining ingredients and stir throughly to coat all the ingredients.

3. Open up the spring roll packet and peel off an individual sheet. Using a dinner spoon, place the filling in the upper corner of the sheet and fold over the top corner followed by the sides and moisten with water the bottom corner before rolling to seal the roll. Repeat and set aside on a plate.

4. Heat the oil in a wok until it is hot enough to fry the rolls. Fry the rolls in batches and turn over to evenly cook. When the rolls are golden, remove and drain over paper towels. They should be crispy and golden, serve with Thai sweet chilli sauce or any sweet chilli sauce.

Chicken Bacon Mushroom Tortellini with a Creamy Tomato Sauce

I just adore pasta. Don't you? There's something about a pasta that makes you want to have more and top it off with your favourite sauce. Lots of sauce and a sprinkling of parmesan cheese for me.

I've been having these cravings for pasta this whole week and my pasta maker has finally been dusted off. No more hand rolled pasta... it was just too tiring! Out of the cupboard and ready to help me with my latest pasta adventure in kitchen.

Tortellini tonight!

It's hard to find homemade or fresh pasta out here where I live. We don't have very much in terms of a real Italian restaurant, maybe only decent one that actually serves tortellini but even so I can't be dining there every night, although I wouldn't mind! 


So I've set myself the task to make my own tortellini. It can't be that hard to make it and they do kind of look like Chinese wontons but just turned inside out. I've had them many times before so I'll have to go by memory and do a bit of research to get the right shape.


I'm going to use some lean back bacon to add flavour to the sauce and also add it to the tortellini filling, as well as adding fresh shitake mushrooms too! A creamy tomato sauce to cover the tortellini and that should make our dinner for tonight.

Chicken Bacon Mushroom Tortellini with a Creamy Tomato Sauce

Filling

300 g chicken mince

2 pieces of lean back bacon, finely chopped

6 shitake mushrooms, finely chopped

1 egg

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp cracked black pepper

pinch of salt

Pasta

1 1/2 + 1/2 cup extra

2 eggs

Sauce

2 pieces of lean back bacon, finely chopped

1 small onion, finely chopped

2 cloves of garlic, crushed and finely chopped

1/4 cup dry red wine

410 g tin tomato puree + water

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp cracked black pepper

pinch of salt

1/2 cup full cream milk

Filling

1. Mix all the ingredients into a small mixing bowl and refrigerate until the pasta is ready. I used a meat cleaver to make sure the chicken mince was finely grounded before I added it to the mixture. 

Pasta

1. Using a mixing bowl, add the flour and make a well in the centre. Add the two eggs and use a fork to gradually mix the flour and egg together.

2. The dough will be a bit sticky so remove it from the bowl and place on a well floured surface. Add extra flour to the dough and knead it into a firm smooth dough. 

Make sure you sprinkle enough flour so that it doesn't stick to the surface. 

3. Divide the dough into 2 and taking one piece carefully roll it out until it is thin enough to pass through the widest setting of the pasta maker. Roll the dough through and section the dough into 3 parts and fold them over lapping each other. Roll the dough through the pasta maker again. It should be the smooth and uniform in width.

4. Roll the dough again but at the next setting. It should gradually get thinner. Roll the dough until the 2nd last setting or until it's about 2mm thick. Lay the pasta on a floured surface and cut out the tortellini circles. I use a glass to cut out the circles and set them aside. Roll up any excess into the remaining portion of dough and repeat the process again.

5. Take out the filling from the fridge and use about 1/2 a teaspoon and place it in the centre of the pasta circle. Wet the edges of the circle and fold into half. Pinch the edges to seal the pasta and take the two corners and slightly overlap them and pinch them to seal  it..... It's a little tricky to describe but once you get the hang of shaping the tortellini it's really easy.

6. Use a clean tea towel and spread the finished tortellini to dry while you finish making the rest of them. Transfer the tortellini to a plate and refrigerate until needed. You can also freeze them to use later.

Sauce

1. Using a saucepan, heat some oil and saute the onions and garlic. Add bacon and any left over filling and cook over medium heat. Add in the tomato puree and 1 can of water and stir. Add the wine, herbs . Cover and simmer for about 15 mins. Uncover and add the milk and stir well. Add the salt and pepper to taste. Cook until the sauce has slightly thicken and set aside.

2. Use a saucepan and fill with 3/4 of water. Bring to the boil and add the tortellini. Cook in batches. The tortellini will float up when it is cooked. Remove and drain the tortellini.

Reheat the sauce and add the tortellini. Serve the tortellini in individual bowls and sprinkle with parmesan cheese.

Chicken Mushroom Fettucini

I've been thinking alot about all the noodles we tend to eat whenever we got out to eat. Long, skinny, wide and flat. Eggs and flour.... is that all it is? There doesn't seem too much than that? But no.... every single type of noodle or pasta is different. Machine made or homemade .... of course you can tell the difference!

Homemade is the best! It's fresh, so easy to make and it cooks so fast... 3-4 mins.

I have a pasta maker somewhere at the back of my kitchen cupboard. Tucked away in a corner, clean and ready to use but this time I got a little lazy and left that quick handy gadget to rest for the day.....perhaps I'll use it another day because this time it's purely pasta made by hand... my hands! Roll it out.............

Chicken Mushroom Fettucini

1 chicken back quarter

150 g fresh shitake mushrooms, thinly sliced

1 cloves of garlic, minced

1 small onion, chopped finely

50 g butter

1 cups of chicken stock 

1/2 cup of water

1/2 cup milk

1/2 cup breadcrumbs (Japanese breadcrumbs)

pinch of cracked black pepper

salt to taste

1. Melt the butter in a large saucepan. Saute the garlic and onion. 

2. Add the mushrooms, pepper & salt and cook until soften. 

3. Add the chicken stock, water and milk and bring to the boil. Simmer, uncovered for 10 mins.

4. Remove from heat and using a hand blender, carefully pulse through the soup to blend the mushrooms. Try to blend a majority of the soup but leave some slices of mushrooms too. It adds great texture and you don't want it to become a puree.

5. Heat over medium heat, add the chicken pieces and stir well until cooked. Add the breadcrumbs and cook until it thickens. It should be creamy and thick. Add any extra salt & pepper for seasoning. Pour over pasta and sprinkle with parmesan cheese.

Homemade Fettucini

1 cup plain flour + extra flour

2 eggs

1. Using a mixing bowl, add the flour and make a well in the centre. Add the two eggs and use a fork to gradually mix the flour and egg together.

2. The dough will be a bit sticky so remove it from the bowl and place on a well floured surface. Add extra flour to the dough and knead it into a firm smooth dough.

3. Roll the dough out until it is thin enough for pasta. Make sure you sprinkle enough flour so that it doesn't stick to the surface. Carefully roll the dough up and using a knife gently cut into 1 cm widths. Lift up the pasta and sprinkle flour to separate the pasta.

4. Use a saucepan and fill up it up about 1/2 way with water and bring it to the boil. Add the pasta and cook for about 3 - 4 mins or until cooked. Remove and drain. Serve it with the Chicken Mushroom sauce.

The base of the sauce is actually my Fresh Shitake Mushroom Soup but only half the recipe with Chicken pieces added to it.

I made this earlier in the week so this would be my first part of my homemade pasta week.

Chicken Pie

I've been thinking lately of what sort of snacks I should keep for the kids. Something that would fill the tummy especially after they come home from school. They always seem to want to eat anything in sight and it has to been quick and filling just to tie them over till dinner time. 

So I was thinking back on what I use to like to eat as a kid and I have to say I've always been in love with bread and anything that had some sort of pastry to it. Mum's curry puffs... warm crusty rolls, Danish pastries (yum!) and typical Aussie treats like meat pies and sausage rolls! 

.... Hhhmm PIES!! That's it! I've made meat pies before and so today I made chicken pies... enough for now and some for the freezer.

Chicken Pie

2 chicken leg quarters, skinned, boned and cut into small cubes

1 potato, chopped into small pieces

2 tbsp finely chopped capsicum

2 tbsp finely chopped carrot

8 large shitake mushrooms, sliced thinly

1 medium onion, chopped finely

1 clove garlic, chopped finely

3/4 cup of chicken stock

1/4 cup milk

1/2 cup breadcrumbs

1/2 tsp thyme

salt and pepper to taste

30g butter

1. Melt the butter in a saucepan and saute the onions and garlic. Add the chicken and sprinkle with thyme, salt and pepper. Stir until cooked.

2. Add in all the vegetables and stir well. Pour in the chicken stock and milk and bring to the boil, simmer and cover for 10-15 mins. 

3. Add the breadcrumbs and cook until the sauce thickens. It should be thick and creamy. Remove from heat and set aside.

Shortcrust Pastry

2 1/2 cups plain flour

100 g butter, chilled and chopped roughly

1/2 cup cold water

1. Place the flour in a large mixing bowl and add the chopped butter. Rub in the butter until is resembles breadcrumbs. 

2. Add in the cold water and knead into a ball. It might get a bit too sticky but just work it until it's smooth. Wrap it in cling wrap and place it in the fridge for 30 mins. I normally put it in a plastic kitchen bag as it's easier to handle than using a wrap.

3. Roll the dough onto a floured surface and use the pie cutters or shape it to fit the pie moulds (if you're using pie moulds in the oven).

Pie making

1. Preheat the pie maker for about 8mins or until the light switchesoff OR preheat oven for 180C.

2. Layer the pie moulds with the shortcrust pastry and fill with the chicken filling (about 1/2 cup or more). Don't over fill the pie as it will eventually ooze out at the side!! Cover with the pastry top and seal the edges.

3. Cook in the pie maker for about 8 mins or until the top is browned. I lost my pie cookbook that can with the pie maker so i just check to see if it has browned, all depending on what pastry you use.

For the oven you can egg wash it if you like. Bake it in the oven for about 10-15mins or until it browns.

Chicken Soup

Chicken Soup has to be on the list of all time comfort foods. A hearty slow cooked pot of chicken, tomato, potato, onions and carrots. It might be old fashioned but when it's homecooked it can soothe a cold and makes a meal out of soup.


When I'm tired and needing of nourishment I turn to this soup and make a simple evening of a bowl of chicken soup and toasted bread. Could I ask for anything more?

Chicken Soup

1 chicken leg quarter, skin removed and cut at the joint

3 potatoes, peeled and cut roughly into small bite size pieces

1 carrot, cut roughly

3 tomatoes, cut roughly

1 small onion, cut into thin wedges

2 gloves of garlic, crushed

2 cups of chicken stock

1 cup water

30g butter

1/2 tsp thyme

salt & pepper

1. In a saucepan, melt the butter and brown the chicken. Add in the garlic and onion and cook until soft.

2. Add the remaining ingredients and stir. Cook for for 5 mins. Pour in the chicken stock and water and bring to the boil. Cover and simmer for at least 45 mins - 1 hr. Cook until the chicken is tender and can come off the bone.

3. Remove the chicken pieces and shred with a fork. Discard all the bones. Add the chicken meat back into the saucepan and cook a further 5 mins.

4. Remove the soup from the heat and serve with toast.

Steamed Tofu with Seasoned Mince Chicken

All my kids love soft tofu or silken tofu, so soft, smooth and just so easy to eat. Add a generous portion of seasoned mince chicken, spring onion and coriander and then drizzle it in a sesame seed oil. It's just so very simple, delicious, and quick to prepare tofu dish .... oh and did I mention healthy too.... just right for dinner tonight. 

Steamed Tofu with Seasoned Mince Chicken

2 pcs soft tofu

100 g mince chicken

2 tbsp spring onion, chopped

1 tbsp coriander, chopped

2 tbsp oyster sauce

1 tsp light soy sauce

1/2 tsp sugar

salt and pepper

1 tsp sesame seed oil

1tbsp oil

1. Using a steaming dish, place the tofu side by side and set aside. In a bowl season the mince chicken with oyster sauce, light soy sauce, sugar, salt and pepper and set aside.

2. Heat some oil in wok and add 1 tbsp spring onion and cook until aromatic. Add the seasoned chicken and cook the chicken until tender. Remove from the wok and spread over the tofu.

3. In a saucepan place a steaming tray and pour enough water for steaming and bring to a boil. Place the steaming dish with the tofu and chicken and steam for about 10mins on high. Remove and set aside. Place the extra coriander and spring onion over the tofu.

4. Heat the oil and sesame seed oil and pour the hot oil over the tofu. Serve while hot.

Deep Fried Dumplings

There are just so many ways to make dumplings... steam, pan-fried and boiling. The shapes of the dumplings also come in different shapes and sizes... round, crescent-shaped, pleated edges and pinched little pillows. Savoury or sweet .... pork, chicken, prawns, etc just so many ingredients you can add to a dumpling. Even the dumpling wrappers are made differently according to what type of dumpling you make.

I've made dumplings before but this time I tried using fresh pre-made wrappers and deep frying the dumplings. A quick snack after school to fill those hungry tummys!

Deep Fried Dumplings

100 g mince chicken (you can also you pork or even a mixture of the two)

1 tsp grated ginger

1 clove of garlic, minced

1 tbsp oyster sauce 
1/2 tbsp Shaoxing wine / rice wine
1/2 tsp sugar

1 tbsp coriander, chopped 

1 tbsp spring onions, chopped 

salt and pepper 

1 packet of freshly made round wanton wrappers

oil for deep frying

1. In a bowl, add all the ingredients and combine well. 

2. Open the packet of freshly made wrappers and pour a little water in a small bowl to use to seal the edges. 

3. Using a teaspoon, spoon in a heaped spoonful into the centre of the wrapper and wet the edges of the wrapper and press and seal the edges. Arrange the dumplings on a plate ready for deep frying.

4. Heat the oil for deep frying and fry the dumplings in batches. Fry until it is golden about a minute or less on each side. Drain dumplings on some paper towel and arrange on a plate for serving. Serve with a Soy Garlic Sauce.

Soy Garlic Sauce

150 ml light soy sauce

50 ml water

1 tsp sugar

2 tbsp minced garlic

1. Combine all the ingredients in a saucepan and bring it to the boil. Lower the heat and cook until the garlic is soften, about another 3 - 5 mins. Remove from heat and serve.

Five Spice Chicken with Curried Pumpkin

I think any dish cooked in Five Spice powder gives it a truly unique Chinese taste all in one. You have a blend of all the elements of Chinese cooking with the five spices; sweet, sour, salty, bitter and pungent. The powder usually consists of a mixture of equal parts of cinnamon, cloves, fennel seed, start anise and Szechwan peppercorns, and sometimes dry orange peel is added. It can be bought ground up and pre-packaged or you can make your own by toasting and grinding all the ingredients. 

My dad use to make his Five Spice Chicken from a special blend of spices brought all the way from China during his many trips overseas and he would use the powder with some salt and marinate a whole chicken, bake it and it was always so tasty. He would use just the right amount of powder for marination because a little goes a long way. Too much and the flavour is just too strong. The powder is suppose to have just the right balance of yin and yang so I guess that you can have too much of a good thing!

For dinner tonight I've made a simple version of Five Spice Chicken and accompanied the dish with one of my fav side dish of Curried Pumpkin. You have a spicy chicken topped off with some sweet hot pumpkin...delish and of course another of veg the kids like.

Buttery Butter Chicken

This has to be the final coriander infused recipe for the month....using up my last few stalks of my coriander. I've tried my hand for tonight's Indian inspired dinner a Buttery Butter Chicken and I'm went all out with the spices, even bringing out the mortal and pestle to grind them!!


The first time I had Butter Chicken was actually at a friend's Indian restaurant and it made a lasting impression...creamy rich tomato, spicy and oh so buttery. I just had to try and make this myself...

Spicy Chicken Wings

The most kid friendly dish in our house has to be anything that has "chicken wings". It's versatile, quick to cook and fits into any all little hands. I like to change my cooking style whenever I cook chicken wings; deep fry, stir fry, grill, bake and yum yum BBQ. 

A little marination to boost the flavours and cook away. Key ingredients....garlic, crushed and minced. How can you go wrong with chicken wings?? Lunch kids!!!!!

Spicy Chicken Wings

1 kg chicken wings, cut at the joint with the tip intact

3 cloves garlic, crushed and minced

1 small onion, cut into thin wedges

1/2 cup tomato sauce

1/4 cup worcester sauce

1/2 tsp black pepper corns

1/2 tsp coriander seeds, freshly ground 

1/2 tsp sweet paprika

1/2 tsp sea salt


1. Using a mortal and pestle, grind the black pepper corns, coriander seeds, rosemary and sea salt. The sea salt will make it easier to combine the ingredients but don't grind it too, leave it textured.
2. In a large bowl, add the cut up chicken wings and pour the tomato sauce, garlic and worcester sauce over it. Sprinkle the coriander mixture and the sweet paprika, use a metal spoon to combine the marination. Leave for 30 mins
3. Heat some oil in a wok and add the marinated chicken. Stir fry the wings until browned. Only add the onions last and cook until the sauce has reduced. Serve hot.

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Coriander Chicken Mushroom Stew

It's a Coriander overload..............I think I bought too much coriander (cilantro) on my shopping trip yesterday! So, this is my Coriander Chicken Mushroom Stew for dinner. I had already made my Coriander Pork with Bok Choy earlier for lunch and had to use up the veg before it waste away in the fridge. 

I just love coriander but I don't think the kids would appreciate everything coriander tasting. It's crunchy, tastes a bit like lemon and sage, it's a herb and good for you too. You can eat just about every part of the coriander plant and it's found in all types of cuisines from the Mediterranean, South American, Indian, Asian, and African, but just about anywhere really.

Coriander Chicken Mushroom Stew

2 chicken leg quarters, skinned, cubed 2cm

150g shitake mushrooms, thinly sliced

1/4 cup frozen peas

handful of coriander, finely chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 cup chicken stock

1/2 cup water

1/2 cup milk

1/2 cup breadcrumbs

50 g butter

salt & pepper to taste

1. Melt the butter in a saucepan and saute the onions and garlic. Add the chicken, salt and pepper and cook well. 

2. Add in the mushrooms and peas and stir. Pour the chicken stock, water and stir until combined. Simmer and cover for about 5 mins.

3. Pour in the milk and add the breadcrumbs. Stir until the sauce thickens. Add the coriander and stir until combined. Serve with rice or pasta.

The base of this stew is similar to my Fresh Shitake Mushroom Soup..... shitake mushrooms another shopping item I bought too much!!

Shredded Chicken Mushroom Stew on Rice Noodles

Rice is not only white fluffy grains but it can be made into a variety of yummy noodles. They are mainly made from glutinous rice flour and water. Sometimes tapioca flour and cornstarch are added to change the texture. They can be rolled into sheets and cut into different widths, spaghetti-like or even into thin vermicelli. Sold freshly made or dried in bundles ready to cook anytime they are all very easy to cook.

Just like rice, rice noodles are also a stable part of Asian cuisine but are more versatile because you can eat it cold or hot. The rice noodles can be used in a soup, stewed, fried and even in salads. The best thing about rice noodles is that they absorb a lot of the flavour of the dish because just like normal rice grains they are plain flavoured and can take on any sauce or gravy.

  As a kid I use to watch my grandmother make Lo Si Fun, which is also a type of rice noodle but hand rolled and short in length, about 2 inches. This is a picture I found on the net and the Lo Si Fun has a smooth surface. My grandmother's noodles had little ridges and looked more like little worms because she use to roll the dough on the back of a colander! We would always have noodles for lunch at grandmother's house on the weekends and this was one of my favourites growing up............ Lo Si Fun is hard to find nowadays because they have to be hand rolled and take longer to make.

Shredded Chicken Mushroom Stew on Rice Noodles

5 bundles of dried wide rice noodles

1 chicken leg quarter

8 - 10 fresh shitake mushrooms, thickly sliced

1 clove garlic, minced

1 tbsp ginger, chopped finely

2 tbsp sweet yellow bean paste

1 1/2 tbsp light soy sauce

1/2 cup water plus extra 1/4 cup for sauce

1 tbsp shaoxing wine

1 tsp sesame seed oil

1/2 tsp cracked ground black pepper

1 tbsp of carrot, finely shredded

cornflour water

1. Soak the rice noodles in hot water for about 10 mins or until tender. Remove from the hot water and immediately soak in cold water. Drain and set aside.

2. Pour water in a wok and using a steaming tray, cover and bring the water to a boil.

3. In a steaming dish, place the chicken leg quarter down with the skin side facing upwards. 

4.In a small bowl, gently mash the sweet yellow bean paste. Add the light soy sauce , shaoxing wine, sesame seed oil, water and stir the mixture.

5. Arrange the sliced mushrooms and carrot over the chicken. Pour the bean paste mixture over the chicken and sprinkle with pepper.

6. Steam the chicken for about 15-20 mins or until the chicken is cooked and can gently come off the bone. Remove the chicken from the heat and take out the chicken and gently shred the meat off the bone using two forks, discarding the bones. The meat should be easily removed from the bone.

7. Pour the sauce, mushrooms and carrot into a saucepan and add the shredded chicken. Add some cornflour water and extra water if needed and simmer until the sauce has thicken. The sauce should be able to lightly cover the back of the spoon. Pour the chicken mushroom stew over the noodles and combine until the sauce has coated all the noodles and serve.

My inspiration for this lunch dish was when I went out for a quick snack with my hubby at our fav dessert place where they serve light snacks all hours of the day. I shared my plate with J while the other kids where out with friends. 

Chicken Penne with Creamy Tomato Sauce

Tomatoes are always in season and most of the things I cook are usually tomato based. Fresh tomatoes or sundried tomatoes are welcome in my kitchen anytime. Lots of fresh deep red juicy tomatoes, rich flavour and good for you too!

For dinner tonight I needed something quick but simple to cook and I wanted to use some fresh tomatoes that I just bought. Chicken Penne with Creamy Tomato Sauce!!! A creamy sauce with rich tomato flavours serve with chicken and penne pasta. 

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500 g penne, al dente

4 chicken thighs, (about 500 g) cubed

1 medium onion, diced finely

2 cloves garlic, minced

4 medium tomatoes, roughly chopped OR 410 g crushed tomatoes

1/2 cup red wine

1 tsp basil dry OR 1 tbsp fresh basil

1 tsp sugar

1 cup full cream milk or 1/2 cup of cream

1 cup chicken stock

3/4 cup of tomato puree

1/2 capsicum, chopped roughly

1/2 tsp cracked black pepper

salt to taste

1. Heat oil in a saucepan over medium high heat. Saute the onions and garlic until soft. 

2. Add the diced chicken and cook half way.

3. Add the wine, stock, puree and stir through. Add tomatoes, basil, sugar, cracked pepper and salt. 

4. Bring to the boil, cover and simmer for 10 mins. Stir in the milk and capsicum, simmer uncovered for another 10mins until the sauce thickens.

5. Cook the penne following the instructions. Pour the sauce over the penne and stir through. Serve the with a sprinkle of parmesan cheese.