With winter upon us in the Southern Hemisphere, the cold season has well and truly set in. While hot honey and lemon drinks soothe a sore throat, this lemon slice contains so much lemon, that I am sure it is good for you somehow (even if just good for the soul).
Fried chicken is probably one of my favourite foods. Unfortunately it is not the healthiest of foods to have as a favourite and it is sometimes hard to replicate the crispiness that you get from deep frying when baking in the oven.
The humble cornflake has helped me in this and once the crumb is well seasoned you will be adding this to your repertoire. I used Vegeta Chicken Stock to really enhance the chicken flavour and it worked very well. As a regular stock user, Vegeta Stock is a great pantry staple to have on standby and just 1 teaspoon produces a flavourful 500ml of liquid stock which is great for soups, stews and curries.
I also used Vegeta Vegetable Stock to boost the flavour of the sweet potato chips and what we got was delicious crispy sweet potatoes with a lovely herby vegetable taste. Now that I’ve had Jonathan having a product like this to deliver fast, tasty, and healthy dishes is a real bonus.
I served the chicken and sweet potatoes with a green salad but this would work with wilted spinach or a coleslaw.
A range of Vegeta Stock was given to me at no cost, but all opinions expressed are my own.
Vegeta Baked Not Fried Chicken
An original recipe from Eating With Katie
6 chicken drumsticks
3 cups cornflakes
1 teaspoon dried thyme
1 teaspoon dried oregano
2 1/2 teaspoons, smoked paprika
2 1/2 teaspoons Vegeta chicken stock powder
1 tabelespoon olive oil
- Preheat oven to 180C and line an oven tray with baking paper
- Pour cornflakes into a medium size bowl and using your hands crush the flakes until you are happy with the crumb size.
- Add the thyme, oregano, smoked paprika and Vegeta chicken stock powder and mix through the crushed cornflakes.
- In a seperate bowl, beat the eggs.
- Dip the drumsticks in the beaten egg and then roll in the cornflake mix. Place the drumsticks on the baking tray.
- Using a pastry brush, gently brush oil over the drumsticks.
- Bake for 45 minutes.
Sweet Potato Chips with Vegeta
4 sweet potatoes
1 1/2 teaspoons Vegeta Vegetable Stock
1 tablespoon olive oil
- Preheat oven to 180C
- Cut the sweet potato into chips or wedges and parboil until slightly soft. Drain.
- Add the olive oil to a baking tray and place in the oven for 5 minutes so that the oil gets hot – this will help give the chips a crispy skin.
- Take tray out of oven and quickly add the chips along with the Vegeta Vegetable Stock. Toss
- Bake for 45 minutes.
As growing pregnant lady (this explains my radio silence) my cravings have steadily increased. The craving for chocolate has become quite strong, and I often have to take an afternoon walk to go get a slab of chocolate. This chocolate cake recipe which I found here hits the chocolate craving spot every time. It is deliciously moist and decadent. Chocolate lovers be warned.
One of my favourite things in life, is to walk through the front door and be welcomed by the smell of dinner. The smell of a chicken roasting in the oven or a bolognese sauce simmering on the stovetop, for example, are smells that envelope and comfort me. Sadly since both Nathan and I work and are sans a live in chef so this is not something I am greeted with on a regular basis. Unless I use my slow cooker. Continue Reading…
Corfu was just a quick stop on our trip in Europe last year and although it was rather cold and rainy we still had a wonderful day. Continue Reading…
Sometimes spending hours in the kitchen is thoroughly enjoyable. Sometimes it is not. Saturday night was the latter. It’s always good to have a recipe on stand by that is fast but still healthy and is better than take out 😉 This baked salmon recipe will take less time to prepare than getting a pizza delivered. Continue Reading…
I do love a good cheesecake. My several cheesecake recipes attest to this. When I was asked to try Philly’s Chocolate Cream Cheese my mind got wandering as I thought of all the possibilities. I wanted to try something different while still staying realistic and, as I also love pastry, I thought I would make a chocolate short crust pastry with a no bake cheesecake filling. Easy as pie (sorry that was terrible). I found a wonderfully simple pastry recipe at SBS food, so it was all systems go from there. Continue Reading…
One of the things I was most looking forward to about our visit to Italy was the food. As we had two days in Sorrento, it seemed the perfect time to do a food tour. After my food truck tour in Vancouver I was very keen to do a tour that would allow me to eat like a local, especially somewhere in Sorrento which I’m sure has it’s tourist traps.
We met our guide from Sorrento Food Tours outside a beautiful old church easily located in one of the town piazzas. As it was 10.30 in the morning we started with a pastry dish that is light as a feather, beautifully crisp and filled with soft pillows of cream. Continue Reading…
Warmer evenings mean lighter meals are needed and, for us, that generally means more salads. This is a salad inspired by my recent obsession with Banh Mi, the Vietnamese Baguette, and features coriander and a dressing that slightly replicates the pickled vegetables found in the delicious lunch time treat.
Look out for the recipe soon!
This year has flown by! With just under a month until Christmas (say what?) I have been thinking about some of my family Christmas traditions. I come from a family of food lovers and Christmas was, and is, always a huge event. Christmas Eve is spent eating antipasti – we eat light the night before because we know we are going to over indulge the next day. Continue Reading…