Hi everyone, thanks for clicking on my blog post. I hope you’ve had a great morning wherever you are in the world. Today’s recipe is Empanadas which were the first thing I posted on my blog back in 2015 but for some reason I didn’t include the recipe. I enjoy making this empanada pastry because it’s light, flaky and rich in flavour from the butter and egg. My first favourite part is taking out the tray once they are cooked and seeing the sauce oozing out adding more colour to the pastry but my second favourite part is eating them (I like to eat these alone because they are so filling).
Chicken Empanadas (makes 18)
Ingredients for Chicken filling
5 large chicken breast
2 tbsp of oil for frying
1/2 an onion – finely diced
2 garlic cloves – crushed
1 tbsp tomato sauce
1/2 spring onion – finely sliced
Prepare the chicken, dice into bite sized chunks and season with the garlic powder, salt, chilli powder, paprika, basil and oregano. Leave this to marinate for a few ours before cooking.
Next, heat oil in a frying pan, crush the garlic and dice the onion. Once hot, add them both to the pan and keep on a low heat.
Add the chicken to the pan. Mix the water and tomato sauce together in a cup and stir into the pan.
Increase the heat slightly, cover with a lid and cook for 20 minutes.
Add the spring onion and sweetcorn to the pan and cook for a further 5 minutes, then leave to cool.
Ingredients for Empanada pastry
525g plain flour
2 small pinches of baking powder
263g melted butter
1 1/2 egg
50ml warm water
1/2 egg for glazing the pastry
Melt the butter in the microwave and leave to cool.
Put the flour and baking powder into a bowl then make a hole in the middle.
Once the butter is cooled, whisk in the egg and water then pour into the middle of the flour mixture.
Knead the dough for 5 minutes until kit forms a soft dough, wrap in clingfilm and leave in the fridge for a minimum of 30 minutes.
Making the Empanadas
Preheat the oven to gas mark 6 and lightly oil 3-4 baking trays.
Once the chicken has cooled down, roll out the pastry and cut out circle shapes.
Fill half of the pastry with the chicken mixture, fold over the pastry, seal the edges using a fork and place onto the tray.
Do this until everything is used up and use a brush to glaze the top with egg.
Hello everyone, thanks for stopping by my blog today.
In these uncertain times, it is likely that everyone has felt a sense of anxiousness throughout the recent weeks. Whether you are working from home, social distancing or a key worker, it’s a good idea to just let yourself feel and be in the moment (but try not to stay down for too long). Even if you have always been an anxious person remember, every day is different and it’s always useful to try new things. I think anxiety is something that will pop up at different stages of our lives however, learning different coping mechanisms may help you to keep it under control and ignore the negative voice in our head. Also, when we wake up each morning, we have the chance to start again and live a new day.
Try my simple tips below to hopefully ease your anxious thoughts:
Read a book: fiction or non fiction, just read something and get captivated by each page.
Go for a walk: it can be down the road or to the park and spend a little time in nature.
Journal your thoughts: all you need is a pen and paper to write down how you are feeling, you might even look back on it and be surprised with how you were feeling. Its also a great tool for reflecting and seeing how far you have come.
Listen to music: sing the lyrics out loud to your favourite artist or turn up the volume to a relaxing genre.
Have a little cry: sometimes we just need to let all of the emotions out.
Hello everyone, I hope your Sunday is going well. I’m currently sitting by the window typing up today’s recipe. Another vegetarian meal I created using a range of green vegetables which are hopefully easy to find in the supermarkets. I kept the vegetables pretty simple, but you could always add some carrots, cauliflower, sweet potato or green peas. I really like this recipe because it can easily be adapted and its quick to make for any day of the week. I ate this curry with leftover white rice but you could try it with any other grain.
Vegetable Curry (serves 2)
1 tbsp butter/oil
1/2 tsp ground tumeric
1/4 tsp fresh/ground ginger
1 small chilli – finely diced
1/2 tsp salt
1 tsp tomato puree
500ml vegetable stock
Large handful of kale – roughly chopped
1/2 broccoli – chopped and blanch for 5 minutes
1/2 pack green – trim the ends and slice in half
50g coconut cream
Place a frying pan on a low heat and add the butter/oil, tumeric, giner, chilli and salt. Stir and cover with a lid for 2 minutes.
Add the puree and vegetable stock. Wash and prepare the vegetables, then add them to the pan mixing well and keep on a gentle simmer for 10-15 minutes until the vegetables are cooked.
Turn the heat down, stir in the coconut cream and serve hot.
Hello everyone, I hope you are all doing well (mentally, physically, spiritualy and emotionally) and making the most of this time spent at home, even if you do something small. I’ve been sticking to a new morning routine for the past month or so, some of which I would usually do after work that I thought I’d share. I would like to say that at the beginning I was quite strict with myself and I felt the need to stick to a particular routine but I’m much more relaxed now and if I don’t feel to do something, I won’t do it. I think it’s important to be kind to yourself and not overwork your body for whatever reasons.
I did do a morning routine post not long ago but I’ve changed things around a little as I’m not waking up as early and I’ve adjusted to this new way of living. I try to complete this list before 12pm or by 1pm at the latest but it just gives my body/me a sense of routine as I’m not able to fully work from home. It’s good to keep the mind stimulated and not fall into a low mindset of uncertainty, I’ve also tried to reduce my consumption of the news from the TV, radio or people because its often quite negative and can put me in a more worrying state of mind.
My morning routine – Mini prayer – Relax – using sound healing audio – Read – currently The Four Agreements by Don Miguel Ruiz – Workout – Playing the recorder – Learning French on Rosetta Stone – Professional/personal development – using LinkedIn Learning
Good afternoon everyone, I hope you’ve had a good day. It’s been really rainy recently and today was no exception. The recipes I’m sharing below are two very different things I thought would taste great together, the rosti is a potato based item which I didn’t really enjoy because of the soft consistency and eggy texture. The noodles were pretty simple and tasty even though they look quite plain. Also, I’m not the biggest fan of vegetables and when I made the noodles I think one or two ingredients were missing off the list but I’ll still include them in the recipe.
Sweet Potato Rosti (serves 2)
225g sweet potato – peeled and grated
2 tsp oil
2 spring onions – finely sliced
Pinch of salt and pepper
Preheat the oven to gas mark 6. Wash, grate and squeeze the juice from the potatoes.
Mix all of the ingredients together in a bowl and season with a little salt and pepper.
Mould into 4 circle shapes, place on a baking tray and cook in the oven for 30-40 minutes until the edges are slightly golden.
Stir Fried Noodles (serves 2)
150g egg noodles
1 tbsp oil
2 1/2 cm piece of fresh ginger – grated
2 garlic cloves – crushed
1/2 a carrot – cut into matchsticks
1/4 yellow pepper – thinly sliced
Handful of frozen peas
1 spring onion – finely sliced
2 tsp soy sauce
1 tsp white wine vinegar
Cook the noodles according to the packet and in the meantime, prepare all of the vegetables.
Heat the oil in a pan/wok and stir in the ginger and garlic. Then add the mangetout, peas, carrot, pepper on a medium heat for 5 minutes.
Once the noodles are cooked add the the pan/wok combining everything together then mix in the soy sauce and white wine vinegar.
Serve between two plates and sprinkle the spring onions on top.