Menu of the Month
This dish is a great winter warmer and, above all, requires very little hands-on time. Just put the ingredients together in a deep saucepan and wait until itís all cooked and ready to enjoy. Combining starch and proteins, this soup is both filling and healthy.
2 cloves garlic
400g boneless and skinless chicken breasts
3 tablespoons chicken stock powder
750ml water, tepid
salt and pepper
2 tablespoons fresh cream (optional)
1 tablespoon freshly chopped parsley
1. Peel the garlic, onions and potatoes. Chop the garlic and finely slice the onions. Cut the potatoes into bite-size chunks. Clean the leek and finely slice the white and pale green parts.
2. Cut the chicken breasts into small pieces and place in a deep saucepan or wok. Add the prepared vegetables and the chicken stock powder, and add the tepid water. Season with salt and pepper. Cover and simmer for 30 to 40 minutes, stirring occasionally.
3. Before serving, mix in the fresh cream if used, and sprinkle with freshly chopped parsley. Serve hot.
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Pineapple Fried Rice
This dish combines the sweetness of fruit with savoury flavours. Fresh coriander adds a refined touch to this colourful meal.
200g long-grain rice
1 small onion
4 cloves garlic
2 tablespoons oil
Ĺ teaspoon ground ginger
1 ◊ 450g tin pineapple pieces in juice
2 tablespoon light soy sauce
1 tablespoon fresh coriander
1. Bring a large saucepan filled with salted water to the boil. Add the rice and cook according to the instructions on the pack until the rice is tender. Drain.
2. Peel and chop the onion and garlic. Heat up the oil in a wok. Add the onion, garlic and ground ginger. Cook for a few minutes over a high heat, stirring. Mix in the cooked rice.
3. Halve and deseed the tomatoes. Cut into small pieces. Drain the pineapple pieces and add to the wok along with the soy sauce and tomato pieces. Stir for a few more minutes over a medium heat.
4. Whisk the eggs and cook over a high heat in a frying pan with the butter. Delicately fold into the fried rice. Adjust the seasoning by adding more soy sauce if required, and sprinkle with some freshly chopped coriander. Serve immediately.
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There are many different ways to make lemon mousse, and this is one of my favourites. Lemon mousse is always delicious accompanied with a couple of thin almond or coconut biscuits.
3 whole eggs
1. Beat the egg yolks with 100g of the sugar in a bowl until pale yellow. Mix in the cornflour.
1 tablespoon cornflour
250ml fresh cream
3 egg whites
chopped nuts, for garnish (optional)
berry sauce, for garnish (optional)
2. Place the milk in a saucepan. Grate the zest of the lemons and add to the milk. Bring to the boil, and gradually pour over the egg mixture. Return to the saucepan and cook over a low heat, stirring continuously, for 10 minutes or until thick. Mix in the juice of 1 lemon and leave to cool.
3. Whip the fresh cream into soft peaks. Add to the cool lemon cream. Beat the egg whites until firm and mix in the remaining sugar. Delicately fold into the lemon cream. Divide between 4 individual dessert bowls. Chill for 4 hours. Garnish with chopped nuts and berry sauce before serving, if desired.
Tip: Whipping cream takes little time and is simple to do, but the cream must be very cold. It may be a good idea to refrigerate the food processor bowl in which youíll be whipping the cream beforehand.
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