Poulet Vallee d'Auge

“Deep in the meadow, hidden far away
A cloak of leaves, a moonbeam ray
Forget your woes and let your troubles lay
And when it's morning again, they'll wash away
Here it's safe, here it's warm
Here the daisies guard you from every harm
Here your dreams are sweet and tomorrow brings them true
Here is the place where I love you.”
― Suzanne Collins, The Hunger Games 

 I am happy to say that the last few nights have been filled with dream-feeds, snuggles and sleep-laced sighs only. For now at least, there are no night terrors lurking in the shadows.

I thought the above quote was fitting not only because of its reference to dreams, but because of it being part of the Hunger Games trilogy. As you know, the sound of my heartbeat is strangely akin to the sound of a turning page; books run through my veins. Unfortunately, the love of reading is not one of the things my husband and I have in common; video games are where he finds his escape. So imagine my surprise when he turns to me and asks, 'so what is that hunger game book about?' Granted, it was the release of the film that peaked his interest, but whatever gets the fish on the hook, hey?

I gladly lured him in enough that he actually picked up the audio books and listened to them. And after a couple of chapters he would stop and we'd have a discussion about what had happened, something I have been waiting 8 years to do with him; talking about books with the love of my life made me grin from ear to ear and head to toe. Alas, he has finished with the trilogy (he thought it was OK, but enjoyed the first film), and now I am thinking of what else I could 'catch' his interest with - any suggestions?

Because I was so pleased with our nightly book discussions I decided to whip up something a little special for his dinner on the last night, and luckily, it tasted as good as its intention.

ease: 4/5.
prep time: 10mins.
cooking time: 55mins.
total: 1 hour.

taste: 4.5/5. A hit with hubby.

Unfortunately I cannot comment on the taste, but after only two mouthfuls, the husband was already exclaiming that it was really good and he would want it again. The recipe above is my adapted version, original recipe is below.

would I make it again: Yes.

recipe: http://gourmettraveller.com.au/poulet-vallee-dauge.htm

Lemon & garlic-salt crusted chicken

Caw. Caw. Caw.

I heard the raven at my door.

Peeking in between the blinds to see if I was there.

Caw. Caw. Caw.

He made his presence known once more.

Wanting to receive a treat to take back to his lair.

I'd like you to meet my newest Avian friend, Gomez the Raven (his partner I have nicknamed Morticia, and although we have met, she still remains cautious to approach and keeps me at four arms distance). Gomez appeared one evening whilst I was on my deck, perched on a plum tree vine spotted with newly budded blossoms. After a few twitches of his head, as if to ascertain the level of my threat, he clumsily hopped a few branches closer until he eventually landed on the cobalt blue railing. He looked at me, and I at him. I understood he wanted a snack, and he understood that I understood he wanted a snack. I hastily scrounged up a slice of apple and a few almonds. He gulped the almonds down first but took his time with the apple. Clutching it between his toothpick, obsidian claws he nibbled a few chunks before placing it firmly in his mouth to fly back to his nest at the far end of the neighbours yard beyond. And from that moment, every morning around 7am, I go outside, whistle three times, call his name, and within a minute or two he appears on the same plum tree branch to see what I have brought him. Sometimes in the evening, if I can hear him cawing, I put out another treat along with a whistle and a yell, and sometimes his wife comes too for their supper time morsel.

On a similar note, meet Squeaky. He isn't like the other Lorikeets. He prefers to eat the paint on the bowl, rather than the sunflower seeds in it. His chirp isn't very chirpy either, in fact, it's his namesake; the raspy squeal of a broken squeaker toy. But if it wasn't for his daftness or eccentricities, even his slightly larger, hunchbacked appearance, I wouldn't be able to pick him from the rest of his ilk. It is because he stands out that he (or she, I'm not really sure which) is endearing to me. My special little Lorikeet, Squeaky.

Introductions to my feathered-friends aside, I shall leave you with one of my husband's more recent lunches. As I prefer him not to dine at almost all take-away or fast-food outlets I sometimes hear him reminiscence loudly about certain, unhealthy snacks he once held dear. One of these snacks was fried chicken. Crumbed fried chicken that leaves your fingers greasy and face messy. I hoped this recipe would be a suitable satisfaction of his cravings, and luckily, it was. In fact, he likes it even more than the original despite it only having  a few herbs and spices rather than eleven...

Also, I would like to wish my baby brother a Happy 23rd Birthday! My, they grow up so fast don't they...

Lemon & garlic-salt crusted chicken 
(serves 4)

3 teaspoons salt flakes (I used 2tsp for 3 drumsticks)
2 teaspoons garlic salt (I used 2tsp for 3 drumsticks)
1/2 teaspoon paprika (I used 1tsp for 3 drumsticks)
1 large lemon, rind finely grated
2 tablespoons olive oil
8 large chicken drumsticks, skin on (I used 3 without skin)
2/3 cup self-raising flour
olive oil cooking spray (I used regular olive oil and just splashed it on top)

Method
Preheat oven to 220°C. Lightly grease a large roasting pan.

Combine salt flakes, garlic salt, paprika and lemon rind in a bowl. Add oil and stir to combine. Place drumsticks in a large bowl. Spoon over oil mixture, rubbing in to coat chicken with your fingertips.

Place flour in a large snap-lock bag. Add drumsticks, 1 at a time, and shake to coat. Place drumsticks in roasting pan. Spray both sides lightly with oil.

Roast drumsticks for 20 minutes. Turn. Spray again with oil. Roast for 15 to 20 minutes or until chicken is cooked through. Serve.

ease: 5/5.
prep time: 5mins.
cooking time: 35mins.
total: 40mins.

taste: 4.5/5. Finger lickin' good.

I modified it slightly as you can see above in the recipe. They came out of the oven with their coating still in tact and very much golden and tasty. Hubby wolfed them down happily :).

would I make it again: Yes.

Paprika & maple chicken with pear

The change came like the turning of the last minute into midnight.

Autumn made its final bow and gave the stage to Winter in the twilight hours of our sleep. If you did not know the date you would think nothing has changed. The sun still shone through its chilly veil in the morning hours whilst the leaves continued to perform their pirouettes from their barren stems down to the dew-drenched ground. The first day of Winter looks remarkably like the last weeks of Autumn. Soon enough it's signature sleet and rain will colour our skies grey and cheeks ashen.

Until then I will eschew the hearty stews and comforting carbohydrates for light dinners served with salads; although the dates have signalled a seasonal change, the weather and mood remains the same. My Autumn lingers a little longer...

ease: 5/5.
prep time: 7mins.
cooking time: 10mins.
total: 17mins.

taste: 4.5/5. Finger lickin' chicken.

Hubby adored this - all three times I have made it. The spicy paprika and warming maple play wonderfully with the piney rosemary and juiciness of the sweet pear. The balsamic and mustard glaze bring further heat and sweet acidity; combined with the peppery rocket they make a great flavour combination for the chicken.

I subbed the baby spinach for arugula (rocket) and chose to slice the pear into wedges to retain more juice and substance. I also doubled the amount of marinade and glaze as you can always have more, and used one pear per person.

would I make it again: Yes.


recipe: Paprika & maple chicken escalopes with pear

Chicken paillard with fresh fig & goat's cheese salad

I feel like I am still falling down the rabbit hole.

Life has suddenly changed and yet is still the same. Small things like doing the food shopping are tinged with melancholy and sadness, as like every detail of my life, they are no longer shared with my dog. There is no happy face in the window when I come home, nor is there one buried in my shopping bags searching for a treat.

Everything is a little darker today as hubby had to return to work, meaning, for the most part, I would be alone today. I don't like how it feels. Just when you think that perhaps it might be getting better, that boulder of heavy grief weighs you down, reminding you that you are still carrying it. I know that with time, it will gradually be worn down enough to feel happy again, but it's something I will carry with me for life, because I just loved him too much. He will be forever engraved on my heart - it will continue to love him with each beat, until the last one reunites us.

Cooking was something I have been putting off as we always did it together - he was never far from my side when food was involved. My husband, bless him, tried to be the cook, but it's just not something he enjoys doing, so most days we have had late lunches from cafes, and then very late cooked eggs, and perhaps only one or two dinners (not including the wonderful meals my mother dropped off in the first few days to help us stay nourished). I feel it's time for me to get back into the kitchen, as hard as it will be, but someone needs to do it because I'm getting a little bored of eggs (sorry sweetie :).

ease: 5/5.
prep time: 3mins.
cooking time: 15mins.
total: 18mins.


taste: 4.5/5. A flavour parade in your mouth.

Hubby even suggested there might be too much flavour, but nonetheless he thoroughly enjoyed this dish.

I substituted the blue cheese for an goat's cheese marinated in olive oil, peppercorns and thyme as I didn't want the figs to be overwhelmed by a bitey blue.

would I make it again: Yes.

recipe: Chicken paillard with fresh fig salad & blue cheese

Chicken & leek vol au vents

No, these are not DB vol au vents, it is only a mere coincidence - also, my lovely hay coloured puff pastry stacks are store bought.

Another month has come and gone.

As a child the days dragged like a heavy anchor, seeming to take an eternity to pass. Along came graduation and it was as if I was on fast forward; forget to hit pause and weeks flew by without any recollection as to what events they had contained. Ask me what I did last week, and without my trusted diary in hand I would stare at you blankly wondering what day it is.

I guess youth is wasted on the young, although I don't think a life like Benjamin Button's would be any better. Before I get ahead of myself, I am still young, not climbing-trees-and-enjoying-sleepovers-with-my-girlfriend's-young, but young enough to still ignorantly enjoy lying in the sun (with sunscreen) without thinking of the damage it will inevitably cause down the track (although I think this too will be over soon).

But I digress, time is abundant as long as I live in the moment rather than sleepwalking through it. For instance I went many places and did many things today whilst also having time to read a book and get a head start on dinner. I also saved time by buying pre-made vol au vents, leaving me more time to spend with my husband and dog. I was definitely a time-utiliser today.

ease: 4.5/5.
prep time: 15mins to pastry stage.
cooking time: 15mins.
total: 30mins.

taste: 4/5. Ryan said they taste better than they smell. He loved the buttery pastry and creamy chicken.

would I make it again: Yes.

recipe: Chicken & leek vol au vents

Harissa chicken & sweet potato with baby spinach & tzatziki

Short and sweet today as I am absolutely exhausted from moving all weekend. Good news is that my husband only has a few boxes left to sort on Monday, but other than that everything is ready for running the store come Monday.


Harissa chicken & sweet potato with baby spinach & tzatziki
adapted from Donna Hay No Time To Cook
serves 2

4 chicken thighs, de-boned
1 sweet potato, sliced to around 3mm thick
2 handfuls baby spinach leaves
3tbs harissa paste
3tbs olive oil
2 tsp sea salt

Combine chicken thighs with 1tbs harissa paste, 1tbs olive oil and 1tsp salt.
Combine sweet potato with 2tbs harissa, 2tbs olive oil and 1tsp salt
Heat grill and grill chicken 15mins or until cooked through and sweet potato around 4mins per side or until semi-soft.
Scatter spinach leaves unto plate and top with chicken and sweet potato, serve with a dollop of tzatziki.

ease: 5/5. prep time: 5mins.
cooking time: 15mins.
total: 20mins.

taste: 4.5/5. Great flavour for a super easy and quick meal. The slightly wilted spinach leaves give way to sweet but spicy sweet potato and succulent chicken, the heat is then soothed by the tangy, creamy tzatiki. The simple, clean flavours go together beautifully in this healthy dinner.

would I make it again: Yes.

Chicken with shallots, prunes, & Armagnac

This week is the final week that my husband will be working from home.

Monday sees him off during the hours of 10am-6pm Monday through Friday with a couple of hours on Saturdays. I'm excited for the possibilities the new change will afford us, but I am also a little sad as we won't be together. Perhaps it is because we have only been together for 5 years, and that we are still young, but I have a little separation anxiety (or maybe a lot) when it comes to being without loved ones, especially my husband.

Time will no doubt get me accustomed to the change, but in the meanwhile I am trying to savour every minute I can with him and as a result I am spoiling him rotten (and overfeeding him) with meals and snacks. I can't help that I show love by cooking, but I think his belly may not appreciate the inevitable expansion from this week long feasting.

My husband seems to have a taste for French chicken recipes, so I thought I'd give another one a try as it's always nicer when a new meal is liked, rather than disliked, and as I've tried to tell him, I can never tell which ones will transfer well from recipe to reality as it's all in the eating. Tonight's dish is that little bit special due to some Armagnac, not something I'd use often.


ease: 5/5.
prep time: 20mins.
cooking time: 20mins.
total: 40mins.

taste: 5/5. Hubby absolutely loved this - 'I would pay $50 for this'. I ummed and ahed over whether to use a regular Brandy or go out and purchase the Armagnac, after looking at some comparisons on the internet I decided that I would get the Armagnac (and find some other recipes to put it to good use since we aren't drinkers). I am glad I bought it, I'm not sure how big a part it played in the overall enjoyment of the dish, but I wouldn't make this dish again without it. The chicken was succulent, Ryan particularly liked the shallots, and the prunes added a nice gritty texture. He could taste the alcohol and felt it brought everything together.

would I make it again: Yes.

recipe: Chicken with Shallots, Prunes, and Armagnac

Gratineed chicken in cream sauce

As you may have noticed, the amount of savoury dishes on my blog seems to have waned.

Winter sunsets are dreadfully early, and by 5pm you are closing your blinds and switching on artificial lights. As you can imagine, this makes for horrible photos, especially sans flash. However, I thought that if a dish rated a 4 or higher should be posted so that others can make and enjoy it too. I love finding savoury dishes on other blogs as I do have to make dinner each night and let's face it, whilst I love pancakes, I couldn't possibly eat them for tea each night..well, hubby couldn't.

ease: 5/5.
prep time: 10mins.
cooking time: 30mins.
total: 40mins.

taste: 4/5. This was unctuous, creamy and cheesy. Make sure you use a cheese you like as it is the strongest flavour - I used a Comte Gruyere (non-aged). As I left some of the herbs in there were pockets of flavour - the carrots became a little sweet and the chicken was very tender. Everything went together beautifully. I am greedy when it comes to sauces and I love to have lots to spare. So as usual I halved the vegetables and chicken but kept everything else the same. I made the following modifications:

• I kept the herbs in and just removed the leaves and twigs later
• I omitted the peas (hubby hates them)
• I used around 6 french shallots instead of the frozen onions
• I didn't bother peeling the potatoes

would I make it again: Yes.

recipe: Gratineed chicken in cream sauce (Poulet a la Fermiere)

Chicken with sun-dried tomato cream sauce

Sheer exhaustion and post-Easter fatigue overwhelm me today.

In the aftermath of children's laughter and chocolate covered mouths I am left with battlefield remnants of dirty dishes, pots, benches and rubbish. Fuelled by the pressing need to sit with my legs up on my comfortable couch I powered through the cleaning with some much appreciated help from my husband and although there are still a few loads of laundry waiting patiently to be cleaned, I can rest with my feet up in between turns of the drier and swooshes of the washing machine.

As an Easter treat to my family, my husband, brother and I made a video with my father and uncle's heads plastered to Chippendale bodies - I highly recommend having a play with it as it definitely brings raucous thundering laughter and tears from those who watch it.

My most precious moment yesterday was watching the children hunting for Easter eggs; an event I loved so much as a child I still do it to this day with my husband and my dog. The thrill of finding jewelled eggs in everyday places brings so much joy, especially to wide-eyed children.


My fridge overfloweth with desserts and sweets, only a few of whom will be completely consumed as hard as I may try. With all of the cooking and baking of the past few days I felt dinner should be simple and non-fussy.

ease: 5/5.
prep time: 2mins.
cooking time: 15mins.
total: 17mins.

taste: 4.5/5. My husband was licking his plate and asking if there was anymore - he really loved this dish and even asked me what was in it. I halved everything except the tomatoes to make sauce for 1 person.

would I make it again: Yes - super easy and as hubby said 'it's pretty hot'.

recipe: http://www.epicurious.com/recipes/food/views/Chicken-with-Sun-Dried-Tomato-Cream-Sauce-107198

Chicken braised with kaffir lime leaf

Jade leaves with shining skins
and citrus whispers

Purchased for the purpose of a Kaffir lime & Coconut Tart I was left with many more deep forest kaffir leaves waiting to release their lime perfume. Four were lucky enough to impart their flavour to coconut rice and richly spiced chicken.


ease: 5/5.
prep time: 10mins.
cooking time: 15mins.
total: 25mins.

taste: 2.5/5* (this is probably largely to do with my changes). I made a lot of modifications to make this for 1 person:

• 1 heaped tsp tamarind paste
• 2 shallots
• 1 chilli
• 2 cloves garlic
• 1/2tsp turmeric
• 2tbs water
• oil
• 1 chicken breast
• 125ml coconut milk
• 3 kaffir lime leaves
• 1/2tsp salt

I omitted the first step and proceeded to blend the appropriate ingredients. I added them to the oil, followed by the chicken and the tamarind pulp with a splash of water. I only waited 5mins before adding the coconut milk, leaves and salt and let them simmer uncovered for a further 10mins.

The overall taste was really sharp lime which overpowered everything else.

would I make it again: No.

recipe: http://www.cooking.com/Recipes-And-More/RecDetail.aspx?rid=645

Moroccan-style chicken pie

Sweet & Savoury - generally opposites, but sometimes great friends.

I have played around with the idea of sweet and savoury main courses as well as desserts before. Take for example, the addition of cinnamon to meats such as lamb or chicken. I love cinnamon, absolutely adore it. I also liked adding it to meat dishes back when I was a meat eater. It especially helped if the lamb was nearing its use by date.

My brother was in need of a good meal seeing as though my dad and his partner hadn't been home in over a week, so I wanted to make a big, warm meal that would be perfect on a rainy, damp night. I love Moroccan and Moroccan-inspired meals; they use such gorgeously fragrant spices that create truly flavoursome food.


ease: 4.5/5.
prep time: 50mins (includes cooling time).
cooking time: 30mins.
total: 1hour & 20mins.

taste: 4.5/5. Ryan really loved this - ate every last bit - 'almost perfect'. Modifications I made:

• 8 phyllo sheets - 4 on the bottom and 4 on the top
• 1 1/2 tbs plain flour
• No cilantro
• 1/4 sultanas in place of golden raisins (didn't have any on hand)
• 2tbs raw sugar in place of 3tbs powdered sugar

As I don't eat chicken I can't tell you the overall taste, but I had a little bit of the pastry with some sauce and it was divine. Perfect balance between the sweet and savoury tastes - not overpowering or boring.

would I make it again: Yes. Would use the golden raisins next time otherwise I would keep everything else the same.

recipe: http://www.epicurious.com/recipes/food/views/Moroccan-Style-Chicken-Pie-351511

Cheesy chicken quesadillas

I managed to make a few meals throughout the day to keep everyone satiated. Normally we'll have breakfast at 9am and then a toasted sandwich at 1pm and then dinner at 6pm - as we haven't eaten much during the day, dinner tends to be a big meal followed by dessert and snacking until bed time. Not a great routine, I know.

As we ate well during the day I thought I'd do something lighter for dinner. I made this salad as well as a salad of mixed greens in a garlic vinaigrette dressing. To go with it I thought I'd make everyone one of these yummy looking quesadillas.

ease: 5/5.
prep time: 5mins to marinate chicken and prep everything.
cooking time: 10mins to cook chicken and assemble quesadillas. I cooked my quesadillas in a sandwich press so both sides browned at once.
total: 15mins.

taste: 4/5. The chicken was really tasty but they were a little hard to eat. I prefer the chimichanga method of folding over the bottom into a wrap shape and then pressing so the filling stays in.

would I make it again: Yes. But I would press it after folding to make it easier to eat.

recipe: http://www.folkmann.ca/2008/12/04/cheesy-chicken-quesadillas/

Mum's chicken parmigiana with basil tomato fries

Do you ever have one of those days when everything is going perfectly and you just feel happy? I was having one of those days today; I was getting a lot of things done, spending quality time with my partner and our dog and just overall was in a great mood.

I was carrying a load of laundry downstairs when my gaze was diverted to the lemon tree/lavender area as a bird flapped its wings while launching itself from the rose trellis. I was about to turn my head when I noticed a white flutter, like a mirror reflecting the sun light. Putting down my laundry I raced upstairs to get my camera in case it was a cool looking insect. And just my luck, an absolutely gorgeous butterfly was having a rest on my dried up lavender buds. I tried to snap some shots, zooming in as much as possible with my point-and-shoot so as not to frighten away the little darling. Suffice to say I think I got a few decent shots in - it's times like these I wish I had some better equipment though, and a tripod.


4 chicken breasts
2 eggs
1/2 cup flour
salt and pepper
1/2tsp garlic minced
1/2tsp minced ginger
1tsp Italian mixed herbs
2cups breadcrumbs
1cup cornflake breadcrumbs
1tbs season all salt
1tsp paprika

Cut fillets in half and flatten slightly. Dust in flour, salt and pepper.
Whisk eggs with garlic, ginger and Italian herbs. Dip chicken in egg mixture.
Combine both breadcrumbs, season all and paprika in a large plastic sealable bag. Put chicken in bag, seal up and toss to coat.
In a large fry pan heat 1/4 cup of oil and 1tbs of butter over medium heat. Add chicken and cook for 10mins or until golden brown on both sides. Transfer chicken to a baking tray lined with foil.
Spread 2tbs of any tomato sauce over the top and of the chicken and then sprinkled a handful or so of mozzarella cheese. Put under grill until cheese has melted. Serves 4.

ease: 4.5/5. You have to flour, egg, crumb, fry and then grill the chicken.
prep time: 15mins - 10mins for fries and 5mins for chicken.
cooking time: 45mins for fries, chicken takes 10mins in the pan and then 3mins under the grill.
total: 1hour.

taste: 5/5 for the chicken parmigiana. I added 1tsp of garlic as I like more garlic and I think I'll leave out the ginger next time, I have a feeling my mum just added it recently because I never tasted ginger in the chicken parmigiana I ate as a kid. I halved the amount of breadcrumbs - I only used Krispy breadcrumbs which are lightly seasoned and slightly crispy. This was my absolute favourite dish as a kid which is why I kept eating chicken after I decided to become a vegetarian at 9, I couldn't resist mum's chicken parmigiana.
4/5 for the fries, I tripled the garlic powder and doubled the Parmesan which was probably mistake as it melted and made all of the chips stick to the foil making it hard to take them off whole.

would I make it again: Yes for both - everyone enjoyed dinner.

recipe: http://www.loveandoliveoil.com/2008/11/baked-parmesan-basil-fries.html

Thai chicken & bean curry

My partner and I have been flat out with all of the Xmas orders rushing in, we've even had to start working Sunday nights just so we can get everything shipped on the Monday. As I am practically working Sunday through Friday, come Friday evening I am exhausted and dying for a chance to flake out on the couch and watch all of the shows I recorded during the week. So the thought of having to stand up and cook a meal for an hour of more and then do the washing up isn't that appealing.

As we don't like to order takeout more than once a week sometimes I will end up having to cook, so I have started to slot in quick recipes with minimal mess; this recipe was in Donna Hay as a one pot wonder - quick and a one pot dish, awesome.

2tsp vegetable oil
2tbs Thai yellow curry paste
2 chicken breasts, sliced
1x 400ml can coconut milk
1 cup chicken stock
150g green beans, trimmed and sliced
115g baby corn, halved
2tsp fish sauce
125g cherry tomatoes, quartered
1/4cup basil leaves
lime wedges and steamed jasmine rice to serve

Heat the oil in large pan over high heat. Add the curry paste and stir for 2mins. Add the chicken and stir for 2-3mins. Add the coconut milk and stock and bring to the boil. Reduce heat to low and add beans and corn and cook for 3-4mins. Remove from heat and stir trough fish sauce, tomato and basil. Serve with lime wedges and rice. Serves 4.

ease: 5/5.
prep time: 8mins to cut chicken and prep other ingredients.
cooking time: 20mins.
total: 28mins.

taste: 4/5. I halved the recipe but added an extra 70ml coconut milk as I love coconut in curries. The flavours were lovely, as I did not have fresh basil I substituted 1tsp dried, however I don't think it was as pronounced as fresh basil would have been. I had accidentally used up my cherry tomatoes (forgot I had to save some for this dish) so couldn't add them.

would I make it again: Yes. Both of the boys liked it, my brother thought it could have used a little more curry. However, I think by not having the cherry tomatoes and basil it probably lacked that extra dimension so I will see how it goes next time before upping any ingredients.

Ainaa's bbq chicken

I started searching the net for recipes when I was around 16 - and this recipe was one of the first I found and made. It's super easy and everyone likes it (so far).

1 chicken, cut into pieces
150g condensed tomato soup
1 tbs garlic powder
3 tbs ginger juice
1 tbs cardamom
1/2 tbs curry powder
1 tsp salt
1 tsp brown sugar
2 tbs lemon juice
1/2 cup buttermilk

Combine all ingredients except buttermilk in a bowl and leave to marinate overnight in the fridge.
Mix buttermilk in before grilling.

ease: 5/5.
prep time: 5mins to combine everything. Plus 12 hours if you marinate overnight, I only marinaded the meat for 1hour.
cooking time: 5mins.
total: 10mins.

taste: 4.5/5. I really love the flavours in this. This time I used 1tbs of grated ginger instead which was perfect, I also didn't include the curry powder as I had run out.

would I make it again: Yes - made this 4 times so far.

Hazelnut-Crusted Chicken with Raspberry Sauce

ease: 4/5. A few-step process.
prep time: 15mins.
cooking time: 25mins.
total: 40mins.

taste: 3/5. The boys ate it but didn't like it that much.

would I make it again: No. Flavour combination didn't meld well or compliment each other.

recipe: http://www.epicurious.com/recipes/food/views/HAZELNUT-CRUSTED-CHICKEN-WITH-RASPBERRY-SAUCE-242700

Chicken chorizo burger

Tonight I needed a quick dinner as my partner and I had tickets for Quantum of Solace (didn't like it as much as Casino Royale). As I have a slew of burger recipes, I thought I'd try another.

ease: 4/5. You have to do a few batches of cooking.
prep time: 15mins to prep everything.
cooking time: 10mins to cook chicken and chorizo.
total: 25mins.

taste: 3/5. Not bad, boys hated the chicken and chorizo combo, said it confused them.

would I make it again: No.

Chicken fajitas

Boy was it suffocating out today; I had to clothe the house in darkness to keep the sunshine from making it unbearably hot.

As I could do nothing more than lounge with a magazine to keep from building up a sweat, I almost decided to order a pizza as I did not think I could stand being in a hot kitchen. But then I reconsidered, as I needed to cook the chicken breasts that were nearing non-edibility, so I chose something with minimal stove time.

ease: 4/5.
prep time: 15mins to make salsa and marinate chicken.
cooking time: 8mins to cook chicken and toast burrito wraps
total: 23mins.

taste: 3.5/5. Not bad, they felt like they were missing something, which was most probably shredded tasty cheese. It could also have been because I did not add avocado or onion (because the avocado was black inside and my onion was a little mouldy - damn hot weather). I also didn't particularly feel that the smoked paprika was appropriate.

would I make it again: No, I've made tastier chicken fajitas than this.

recipe: http://www.taste.com.au/recipes/15942/chicken+fajitas

Chicken, Haloumi and Preserved Lemon Skewers

Busy, busy, busy...but I did take some time out to make sure I had an early dinner outside on the deck in the radiant sunshine.

ease: 4.5/5.
prep time: 40mins - 10mins to make marinade and 30mins to leave chicken in fridge.
cooking time: 10mins. I did not use skewers and just cooked everything in a non stick fry pan.
total: 50mins.

taste: 3.5/5. I didn't have any preserved lemons so I just used 1 tbs lemon rind instead. I also used 3 chicken breasts and 2tbs of tube oregano. I used 360g of haloumi instead of 450g. We all wrapped the chicken in the pita and ate it like a souvlaki.

would I make it again: Yes. It was tasty and easy and liked by everyone.

recipe: http://sidewalkshoes.blogspot.com/2008/08/chicken-haloumi-and-preserved-lemon.html

Chicken souvlaki with spiced pita bread

On a whim (and because Ryan wanted McDonalds) we strolled into our local TAB and placed some bets. Two bets on the long shots, one on a favourite, and two on horses who's names we liked. My favourite name was C'est La Guerre - which luckily for me placed 3rd, winning us our initial investment plus more. Exciting stuff.

ease: 4/5.
prep time: 10mins to make marinade and brush pita with oil.
cooking time: 15mins. I cooked chicken in a non stick pan.
total: 25mins.

taste: 3/5. I made the novice mistake of not reading the recipe before hand. For some strange reason I did not have any baby spinach (something I always have) and I did not have garlic dip, which was very needed as the chicken became dry upon cooking.

would I make it again: No.

recipe: http://www.taste.com.au/recipes/18822/chicken+souvlaki+with+spiced+pita+bread