Hope everyone is ok.
Ok, so today is the day - YAY! I pick my new sewing machine up today. I am so excited. It seems such a stupid thing to get excited about but I cannot wait. I have missed stitching so much I can't wait to start again.
As you may know I haven't felt like making any cards since the breakdown of Sonny the Singer so I don't have any paper craft to show you today. But... I am still trying to blog everyday, so I had a think about what I could show you. Something I didn't mention before is that I love cooking. I think this stemmed from my mum. She was such a brilliant cook until she was diagnosed with MS and she lost the use of her arms and legs. She used to make the most amazing desserts - I always remember on a Friday night the kitchen would be full of yummy smells and the work top laden with roulades, pavalovas, cheesecakes, tortes of various kinds and then on Saturday morning I would go with her to deliver them to a local pub where they would serve them on their menu. Sadly I have to admit that cakes have never really been my strong point, I can bake a decent looking tray-bake, but nothing like mum used to make. What I love cooking are dinners. I also love hosting dinner parties, there is nothing I like more than having friends over, have a glass of wine, a good old chin wig and a scrummy meal.
So last night we had our friends over for dinner, and this is what I made.
Chicken Pesto Crumble. This is one of my favourite dinners because it is so easy to make.
I thought id share the recipe with you.
2 garlic cloves
1 jar of pesto
700g new potatoes
5 chicken breasts
1 red onion , finely chopped
550g chopped tomatoes
1-2tbsp tomato puree
250g mozzerella, diced
a couple of splashes of tabasco.
100g white breadcrumbs
- Dice the new potatoes and cook until soft. The stir in the pesto until fully coated in the pesto.
- Cut the chicken into bite size chunks and fry with the onion and crush garlic.
- Once cooked through add the tinned tomatoes and cook for 6-7 minutes and then add the puree to taste.
- Stir in the potatoes into the chicken and add the tabasco.
- Spoon the mixture into a ovenproof dish and sprinkle over the mozzerella (lots of it) and then cover with the breadcrumbs.
- Bake in a preheated oven at 190c/Gas Mark 5 for 20-25 minutes until the breadcrumbs are golden brown.
You can serve this with almost anything. I serve mine with a tomato, mozzerella and rocket salad and crusty bread to mop up the juices! Oh and don't forget a nice glass of red wine! YUM!
Hope I haven't made you too hungry this morning!! I shall be back tomorrow with a themed card!
Have a great day!