I feel like I know of A Modern Way To Cook's author Anna Jones. Not in a, she's my mate, kind of way but more like she is on my consciousness for some reason. Rambling aside, I picked up this cookbook at my local library and after a quick flick through I figured this would be a good place to start after my hiatus.
Anna Jones' recipe is similar to one I've made by Deliciously Ella however the idea is to cook the 'crumble' in a pan rather than bake in the oven.
Yay or Nay: Yay
This was definitely easier and quicker than an oven version. It was delicious as you can tell as there is no end picture. Unfortunately, it is a running theme on this blog, if it doesn't have a result picture it either means it was eaten immediately OR took too long to make and I couldn't be bothered to take a picture! Luckily, this was on the yummy side!
I've been waiting to get my hands on this book for a while, now that the popularity of it has died down, I can finally borrow it from the library. I merely mentioned the word 'kiev' and that pique my husband's interest. He had no idea what it was, for me however, it conjured up memories of school dinners - mainly tom toms which were breaded chicken in the shape of spheres with, wait for it, tomato ketchup in the insides! Obviously chicken kiev is not the same, but the idea is, a breaded chicken with a buttery herb filling oozing out when you cut through it.
Anyway, Hemsley + Hemsley's recipe for Chicken Kiev is here.
Yay or Nay: Yay
I have to say I was skeptical at first because the outside is breaded with almond meal as opposed to a breadcrumb or panko but it helped balance the richness and full-fatness of the parsley butter. My only gripe with this, was that all the butter had melted out of the chicken breast as I had butterflied it, so next time I would cut a mini pocket instead so try and retain the parsley butter inside the meat - although I don't know if that would help either!
This is going to be a quick post as the holiday weekend was pretty full and I'm writing this just before bed. As you know I've been on a sugar cut-back, I would like to say that I am going cold turkey but it's not always realistic!
I picked up some rhubarb at the public market and immediately I thought of stewed rhubarb mixed in with yogurt or crumble. Crumble won out so I immediately grabbed Deliciously Ella's cookbook as I remember seeing a crumble recipe in there. In the past I make my crumble with mainly flour, oats and butter so I was intrigued about Blackberry, Apple and Maple Crumble as it had less dairy/fat but a little more sugar than I was hoping for. It was worth a try however I knew I wouldn't make the same filling as rhubarb is one of my faves!
Yay or Nay: Yay
Deceptively, I managed to fool the Husband into thinking it was a similar recipe to my original. He had no idea there was no flour or butter in it, though I bet if I mentioned it he would say he could taste it! It was so yummy it barely lasted a couple of days! Result!
I stewed my rhubarb and added some honey as it can be really tart and although I was apprehensive about adding honey to the topping, I think it helped bind the ingredients together. I wonder what it would be like using just coconut oil instead as a binding ingredient. Also, I never usually add cinnamon to my topping as I'm not the greatest fan of it but it worked well with the rhubarb so I guess I'm a convert.
