Green Chicken Noodles (WOK style)

WOK is a great tool for cooking. You get a delicious dinner very fast, very hot and very yummy. It’s really a matter of imagination. Just by tossing a few of your favourite ingredients you can get a delicious meal in no time. My idea for this recipe was to go green and results were absolutely stunning. I did this twice in just one day, both for dinner and supper. Hope you’ll enjoy it as much as I did! Continue reading

Tinga de pollo

This recipe comes from chocorroldevainilla blog and I found it quite delicious. The tortillas in the photo are home made and also according to a recipe found on Luba’s blog :) You can serve it on its own or along with your favourite veggies. Here I decided to go with corn, salad and tomato. For the sauce I added more tomatoes than the original recipe required (6 medium tomatoes) and therefore I cooked it a bit longer to reduce the juices and make a thick sauce. In total it took me around 20 minutes to cook it down but in the end the cooking time will depend on the amount and size of your tomatoes. Thanks for the recipe Luba! Continue reading

Tandoori Chicken Legs

Tandoori chicken is the thing that absolutely catches my eye. The gorgeous red just screams ‘eat me’. Unfortunately, this gorgeous red is mostly chemical and I’m not a fan of artificial dyes. Natural dyes failed to stick to my chicken most of the time though so after many attempts at making this dish red in the least chemical ways I now conclude it is not possible to the extend of achieving a restaurant effect. I’ve read that originally the colour red was due to cayenne pepper and that’s what you can use for your chicken. Also adding turmeric will make the dish a bit yellow. And that’s what I did with mine, appropriate spice mixture gave me some yellow-reddish effect. Apparently I didn’t use a lot of cayenne pepper as I’m not a fan of hot but you can add as much as you want. If you have at home some garam masala you can also add it to your tandoori chicken. Recipe inspired by this one. Continue reading

Paprikás csirke nokedlivel

In other words today we have chicken paprikash with noodles, but you can well serve it with bread or potatoes. It’s always a dilemma when preparing dishes you are not very familiar with, i.e. you don’t know much about their history etc. I always feel like running a risk of creating a dish that has little to do with its name. Hopefully it’s not the case this time. I know in some recipes people add potatoes as well or don’t add tomatoes. The bottom line is to cook something you will enjoy and that’s what we have here. I love the pepper taste and tomato doesn’t bother me here at all, it just adds some body to the sauce. Continue reading

Chicken Biryani

Biryani is one of our favorite Indian meals (although some sources claim the dish to be Persian in origin) and it took me some time to master it. I think this is a fairly reasonable biryani recipe, at least closest to restaurant effect I could achieve by myself. Perhaps there are better ones out there or closer to the original taste but I am quite content with this one. What makes biryani different from tikka masala and curry is the cooking process. You are supposed to cook the chicken and rice together in layers. Continue reading

Sweet’n'Sour Chicken Breast

This is one of my favourite chicken breast recipes. It’s very simple, doesn’t require a huge amount of ingredients and most importantly you can make it in no time. I found this recipe long time ago in some women’s magazine but I did modify it substantially. I’m sure there was ginger, garlic and some chili flakes involved in it as well but with time I just minimised it to five basic ingredients. Main reasons for that was just to have a quick, tasty dish at minium effort for those days when you are back from work late and don’t really feel like cooking. It works for me and you can serve it with anything really; bread, rice or even bulgur. I like the simplicity of flavour here but if you want to boost it you can add some chili flakes or ginger. Continue reading