A quick and simple supper recipe today! This Chicken, Leek and Rosemary Tagliatelli recipe uses a white wine reduction to make a super simple sauce that is super luxurious! Sometimes you need to give yourself a little indulgent treat but this is a little bit lighter than my usual cream based sauces.
The freshness of the leeks and the depth of the rosemary pair beautifully with the bacon and chicken to make a perfect Friday supper for two!
1 large chicken breast, sliced
125g bacon lardons
1 medium leek, rinsed and sliced
2 sprigs fresh rosemary
200ml white wine
tagliatelle to serve
- Prep your water for pasta, mine usually takes 4-5mins but check the packet for cooking instructions and proceed accordingly.
- Heat a splash of oil in a large frying pan and add the bacon lardons cook for a minute or two, stirring occasionally.
- Add the sliced chicken breast and cook until just turning all white.
- Add the leek and cook until just softening.
- Add the rosemary and the wine and simmer on a medium heat until the wine is reduced to a thick sauce coating the bottom of the pan and the leek is completely soft and the chicken cooked through.
- Serve over tagliatelle!
Things have been a bit quiet around here recently and that is because of a few things. I’ve been going through a bit of a rough spot and cooking new and interesting food hasn’t been at the top of my priorities, some days dinner has simply been a yogurt and a couple of oreos! It’s nothing major, just one of those things, I plough through and eventually my interest in food will reawaken! I haven’t stopped cooking but I have been focusing my energy on my new hobby: Linocut!
I stumbled across this technique for making prints by accident. I think I was on another Pinterest bender! I ordered myself a basic starter kit and I haven’t looked back!
Its a pretty time intensive medium but so rewarding! I love the way each and every print is slightly different. These subtle variations are endlessly fascinating to me and I love the visual texture of this printing technique. For this ice cream print I deliberately used more ink than normal to give it a feeling of ice cream texture!
So things are going to slow down a bit here on Anna In The Kitchen on the recipe front (don’t worry, the recipes won’t stop entirely!) but there will be some process posts as I’m working on my prints to show how I work and what’s captured my attention. I hope you enjoy coming with me on this new journey! I’m selling my prints on Etsy so pop over and have a look!
The nights are drawing in, the mornings are full of mist. It’s definitely Autumn! So that definitely means pie in my book! This Blackberry and Apple Lattice Pie uses the copious quantities of British Apples and wild blackberries available to us at this time of year.
I am lucky in that I have an apple tree in my garden and a fantastic blackberry patch at the end of my road so there’s nothing to stop me whipping up one of these as the mood strikes!
The Lattice is a more fiddly option but firstly, it looks fantastic and secondly it allows the steam to escape more easily from the pie thus minimising the risk of a “soggy bottom”!
You can be very precise with the Lattice but I prefer a more rustic, cottagey pie. I just throw it together and am happy to enjoy the fruits of my labours without needing it to look like haute cuisine!
Makes 1 20cm pie
1/2 batch Shortcrust Pastry (Or make a whole batch and freeze half for impromptu pastry needs!)
3 apples, sliced (leave the skin on though, that’s where all the vitamins live!)
2 tbsp cornflour
5 tbsp sugar
~150g blackberries (Or whatever amount you pick!)
1 egg, beaten
1 tbsp demerera sugar
- Heat the oven to gas mark 5 with a flat baking sheet on the middle shelf and prepare a 20cm loose bottomed tart tin.
- Mix the apples, cornflour and sugar together in a mixing bowl.
- Gently add the blackberries.
- Roll out 2/3 of the pastry to a thickness of a £1 coin (~3mm) and large enough to completely cover the tin with a few cm extra (keep the remaining 1/3 to the side for a minute).
- Gently pick up the pastry using the rolling pin and drape it into the tin.
- Gently press the pastry into the edges of the tin making sure not to leave any air bubbles underneath.
- Tip the apples and blackberry mixture into the pie.
- Roll out the remaining pastry into a rectangle wider than your tin and cut even* strips about 1.5cm wide. (* Do as I say, not as I do!)
- Form a lattice on top of the pie, leaving the strips hanging over the edge.
There are a few ways to do this: You can assemble the lattice on a piece of baking paper and then slide it on top of the pie or you can place the vertical strips on first and weave the horizontal strips over it one at a time.
- Trim away the excess pastry from around the edge of the pie, erring more towards leaving a little extra overhand rather than cutting too neatly as it will shrink slightly.
- Brush the egg over the top of the pastry and sprinkle with sugar.
- Bake for 30-45 minutes on the preheated baking sheet until the pastry is golden brown and crisp on top. You want to cook this for as long as possible but remove it from the oven before the top starts to catch. Golden brown is good, blackened is bad! THe filling should be bubbly and quite liquid but it will set as it cools.
- Allow the pie to cool for a 20 minutes (don’t be hasty, you’ll burn your tongue!) and then serve with cold cream or ice cream!
This one is a great Friday bake! It’s the end of the week and we’re all a bit tired. Chocolate will help. Specifically a No Bake Chocolate Truffle Torte! All of the flavour, none of the faff!
It’s a biscuit based crust with a smooth and silky chocolate ganache centre. Yum!
Look at those frills! This makes an excellent centrepiece dessert, or even an afternoon tea… I may have had it for lunch at one point too… shh!!
It’s quick, it’s simple, its packed full of chocolate. You should definitely make this!
Makes 1 8″ torte
300g chocolate biscuits (I actually used some of my Easy Chocolate Biscuits but you could use store bought too)
150g plain dark chocolate
150ml double cream
350g plain dark chocolate, broken into chunks
50g white chocolate to decorate
- Crush the biscuits into crumbs. You can leave some chunks if you like but I prefer crumbs.
- Melt the first 150g chocolate and mix with the biscuits.
- Press evenly into a fluted ring (the one I use doesn’t have a base, it rests on a baking sheet and lifts off). Use the back of a spoon for a smooth surface.
- Heat the double cream in a small pan until at a full rolling boil.
- Put the 350g chocolate and butter in a mixing bowl.
- Pour the hot cream over the chocolate and butter.
- Leave it for a minute or two, then mix to form a smooth ganache with no lumps. The cream should be hot enough to melt all of the chocolate if you squish it against the side of the bowl.
- Pour the ganache into the biscuit shell.
- Melt the white chocolate and drizzle or pipe over the top of the ganache to decorate.
- Leave to set for at least 1 hour before serving.
Coming to an end of my Indian theme I wanted something quick and easy to accompany my meal, the Fritters were doing a good Yorkshire Pudding substitute but I just felt that it needed a flatbread to accompany it. I could have made up some dough without too much hassle but with everything else going on in the kitchen I just wasn’t in the mood. I had a can of bread roll dough in the fridge so I improvised!
They worked brilliantly! Perfectly portioned, beautifully fluffy inside. This is a cheat I’m sure to turn to again as it was effortless!
1 can of dough for 6 bread rolls
- Roll out each “roll” on a lightly floured worksurface.
- Heat 2 tbsp oil in a large frying pan.
- Place the dough in the pan and fry for about 2 minutes on each side until the dough is firm and browned on both sides.
- Place the cooked flatbread on a paper towel and keep on a plate in a warm oven until the rest are done.
- Repeat with the remaining dough, topping up the oil as necessary.
Filed under Breads, Easy, Sides
This recipe for Channa Masala is a brilliant one to have in your repetoir. It makes a delicious meal in its own right or a brilliant accompaniment to a large meal.
It also makes a wonderful fast day option as it is so filling and extremely satisfying on its own!
2 tbsp sunflower oil
2 cloves garlic
1 tbsp garam masala
1 tsp coriander
1 tsp cumin
1 tsp chilli powder
2 tsp paprika
1 tsp turmeric
1 tbsp lemon juice
2x 400g tins tomatoes
2 tbsp tomato purée
2x 400g tins chickpeas, drained
- Heat the oil and butter in a large saucepan or deep frying pan.
- Cook the onion and garlic until soft.
- Add the spices and cook for a minute longer
- Add the lemon juice, tomatoes, puree and chickpeas and simmer on a low heat, stirring occasionally for at least 30 minutes, preferably an hour.
- The sauce should be slightly reduced and nicely glossy and thick.
- Serve immediately or this also freezes really well!
I’ve never actually eaten Saag Aloo before so I don’t really know how this recipe compares to others. What I can say is that I found it absolutely delicious and I will definitely be cooking it again!
I will especially be deploying it when my dad cooks curry. I love spices and the breadth of flavours they bring. I am not a fan of blowing your head of with heat! My Dad believes that the hotter a curry is the better. The potatoes and spinach in this Saag Aloo work to cut down on the spice level but still with a fantastic depth of flavour in its own right.
2 tbsp sunflower oil
2 cloves garlic
2 tsp turmeric
1/2 tsp chilli
2 tsp coriander
1 tsp coriander leaf
2 tsp cumin
2 tsp ginger
1 tsp black mustard seeds
1 tsp Nigella seeds
500g potatoes, cubed ~1cm
- Heat the oil and butter in a large saucepan until bubbling.
- Add the onion and garlic and cook with the lid on for about 3 minutes until the onion is soft.
- Add the spices and cook for 1 minute.
- Add the potatoes and just enough boiling water to cover them 3/4 the way up.
- Simmer with the lid on for 20-30 minutes until a sharp knife pierces the potato softly.
- Add the spinach and give it a stir to wilt.
- Serve with whatever you wish!