Tag: dinner

Chicken Fillet Patties

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I am always on look out for a new dinner recipes,
because let’s be honest, from time to time I feel like I am stuck in a circle
by cooking same type of dinner over and over again. 

I do not own a lot of cook books. Just a few
books what I took with me from Latvia when I just moved to Ireland and few I
bought myself later on. I used to buy lots and lots of cooking magazines,
looking for some inspiration.  Some
recipes worked well for my family, and I still make them. And some were total
fail. You live, you learn. Right?
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Nowadays a lot of my inspiration comes from
Pinterest. I have to admit, I am slightly addicted to it. Ok ok, I confess, I
am addicted a lot. Here I said it : )
But sometimes idea comes from your friends or relatives.
Just like this recipe I am about to share. About these chicken patties I first
time learned from my friend. Well, actually they were turkey but chicken works
as well as turkey. So, we were sitting drinking coffee and chatting about food,
as you do, when I might complained told her that I had no idea what to
cook that night for dinner. And she suggested I try turkey patties she makes
for her family. It is hit in her house, so I thought why not to try as well,
just with the chicken instead. 
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She told me ingredients
she uses and I slightly adapted them, just to suit my family needs.
You need to start by
washing chicken fillets than pat them dry with paper towel. After that transfer
to chopping board and cut into small pieces. Transfer to a medium size bowl.
Next you need chop the
onion, peel and grate the carrot. Transfer to the chicken. Than chop coriander
and as well add to the chicken. Next peel one clove of garlic, mince it and add
to the chicken. After that add 2 tablespoons of mayo; season with salt and
pepper, mix all until combined. Cover the bowl with cling film and put it into
fridge for an hour.
After an hour, over
medium heat put non-stick frying pan and add oil.
To the chicken add
beaten egg and 3 tablespoons of flour. With a spoon (soup spoon), scoop
generous amount of chicken mix and add to the hot pan, shaping round patty. Repeat
with rest of the chicken mix. You may need to fry them in batches. Fry until
golden on both sides and cooked through inside. 
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Do
you ever feel like you are stuck in a rut by cooking same thing over and over?
If yes, where do you get your inspiration? I would love to hear from you!

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Chicken
Fillet Patties
Serves 4-6
Ingredients:
3 large chicken fillets
1 onion, chopped
1 carrot, grated
Small bunch of coriander, chopped
1 garlic clove, minced
2 tbs mayo
1 large egg, beaten
3 tbs  all-purpose flour
Salt, pepper to taste
Oil for frying
Method:
1.Wash and pat dry chicken fillets.
Than chop them into small cubes and transfer to a medium bowl.
2.Finley chop one onion and grate one
carrot. Transfer to the bowl with cubed chicken.
3.Wash and than chop coriander, add it
to the bowl with chicken.
4.To the chicken add minced garlic and
mayo, season with salt and pepper; stir well and transfer to the fridge for an
hour.
5.Over medium heat place non-stick
frying pan, add oil.
6.To the chicken add egg and flour,
mix all until combined.
7.With spoon (soup spoon), scoop
generous amount of chicken mix and put it to the pan, shaping round patty.
Repeat with the rest of the mix. You may need to fry them in batches. Fry until
golden from both sides and cooked through inside.

Easy weekday meal: {Sausage and Broccoli Egg Noodles}

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 My life just got a
lot busier. My almost 5 year old
daughter started her first year at school (a squeal of excitement!), and I am
the one who is doing majority of school runs and after school activities, with a toddler in  tow. And let me
tell you, it is not always an easy task. In those moments I wish I could drive,
which by the way is on my mile long to do/achieve list. But I am getting there,
slowly but surely : )

 

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With above being said, I am more and more opting for an easy
weekday meals, whether it lunch or dinner, quick and simple will do the job.
Weekends are more relaxed in our household, therefore more laborious meals are
being cooked then. 
This sausage and broccoli egg noodle dish is simple yet
satisfying and you could easily add more veggies if you want. It is quick to
make and you won’t need to stand hours near the stove.  Double score!
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First, start with putting large pot with salted water over
medium high heat and bring it to a boil. Add egg noodles and frozen broccoli,
boil it for 5 minutes. Drain and set aside.
To a frying pan add oil and heat it up; add chopped sausage
and fry it for 5 minutes, stirring occasionally. Then add chopped onions and
grated carrot, ½ cup of vegetable bouillon and simmer for another 3 to 5
minutes or until sausage is cooked through. Remove from the heat.
To the pan add noodles and broccoli, mix well. Add fresh
herbs, if using. Do not forget to grate some of your favourite cheese on top
and serve immediately. 
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Sausage and
Broccoli Egg Noodles
Serves 4
Ingredients:
4 egg noodle nests
3 cups frozen broccoli
5-7 sausages, chopped
1 tbs oil
1 onion, chopped
1 carrot, grated
½ cup of vegetable bouillon
Fresh herbs, optional
Cheese of your choice
Method:
1.Bring a large pot of salted water over medium
high heat to a boil, add noodles and broccoli. Boil for 5 minutes; drain and
set aside.
2.To a frying pan add oil and heat up over
medium heat. Add sausage and fry for 5 minutes, stirring occasionally. Then add
onion, carrot and vegetable bouillon, simmer for another 3-5 minutes or until
sausage is cooked through. Remove from the heat.
3.To the pan add noodles and broccoli, mix well.
Add herbs, if using. Grate your favourite cheese on top of the noodles and
serve immediately. 

Glimpse of our holiday in Torrevieja and prawns in garlic, olive oil and lemon marinade

It’s certainly become a tradition for us.

 Every
spring, for the past five years we go to Torrevieja.

Torrevieja (Old Tower),
pronounced as [toreˈβjexa], is a coastal
city located in the south-eastern Spain. Situated in the Costa Blanca and is just
47 km from the second-largest Valencian city – 
Alicante. With two airports nearby, one in Murcia and other in Alicante,
Torrevieja is easy to access. 

Located
between the sea and two large salt lakes (Las Salinas), Torrevieja was
originally a salt-mining and fishing village and only in 1931 was given
official city status.

Although
Torrevieja is relatively small city, there are plenty of thing to do and to see.
Whether you like an active holiday or just looking to enjoy a slow paced
Spanish life, there is something for everyone.

 

Even though Spanish
cuisine differs from region to region, they all have one in common – using locally
grown, fresh ingredients. Many dishes prepared nowadays are same as they were
hundreds years ago and recipes are usually passed from generation to
generations. Some dishes were developed with the help of the other cultures,
both invaders and visitors.

With all the
water that surrounds Spain, there are large choice of fresh seafood and fish at
the market. You can find anything from sea bream to shrimp and octopus.
The most
typical dish in Torrevieja is ’’Caldero’’, it’s a fish stew which consists of
different types of fish and rice and is cooked in cauldron – cast iron pot with
a tight-fitting lid. Caldero translates as cauldron, hence the name of the
dish.

 

There is
weekly market with abundance of fresh fruit and vegetables, as well as freshly
baked bread, pastries and other great produce. It takes place every Friday
morning at Salinero Calle. 

With the
plenty of seasonal and local food choices available, we always cook ourselves. The
meals are usually very simple and always consist of some kind of fish or
seafood and always a huge salad to accomplish the meal. Garlic, lemon, sea salt
and olive oil –  all what we need to
season our meals.
Simple,
fresh and healthy.

Without any
doubt, after long winter and cold spring, warm Spanish sunshine is what we
needed.  Long walks along the beach, listening
to tranquillity of the waves and just sitting in cafe and sipping cortado or
coffee con leche and watching the world go by.
 We always come back recharged and ready for
the next challenges that awaits us back home.
Here is
simple prawn recipe we cooked a lot at Torrevieja. It only needs few
ingredients but it tastes flavoursome and complete.
 Enjoy!

Serves 2
Ingredients:
500g prawns,
cleaned
2-3 garlic
cloves, minced
Juice of 1
lemon
2 tbsp
chopped parsley
3 tbsp olive
oil
Sea salt and
pepper to taste
Method:
In bowl combine
garlic, lemon juice, parsley, olive oil and salt and pepper, mix well until
combined.
Place prawns into marinade, make sure all prawns are well coated in the marinade.
Refrigerate for 30 minutes.
Heat a non-stick
pan over medium heat, place prawns into the pan and cook for about 3 minutes
on each side. Discard the marinade used for prawns. 
Leave
shrimps to cool off a bit before serving.

Spicy CousCous Stuffed Peppers

Don’t you just love when things work out better then you expected? Like your meals, you plan one but end up with completely different meal. I definitely love. It gives this nice, warm feeling inside me. Very satisfied feeling I should say.

Like these peppers. They suppose to be stuffed with meat and some other vegetables, and slowly simmered in a tomato sauce in a pot over a stove. But because time wasn’t on my side I had to think of something else. Quickly looking into my cupboards I decided to go with couscous. Perfect.

Since there are not a lot of preparations involved, it makes perfect mid-week meal. Quick, easy and delicious. What more can you ask for?

Spicy CousCous stuffed Peppers
Prep time: 10 min
Cooking time: 30 min
Serves: 4
Ingredients:
4 large bell peppers
90g Couscous
150ml hot vegetable stock
1-2 chilli peppers, depending on your taste, finely diced
½ tsp cumin
Handful of coriander, chopped
50 g goats cheese
Salt and pepper to taste
Method:
Preheat oven to 200⁰C. Lightly grease baking tray.
Cut the peppers in half through the stalks and remove the seeds. Place peppers on the baking tray. Set aside.
Put couscous in a bowl and pour over hot vegetable stock, cover with cling film. Leave to soak for 5 minutes then fluff up with a fork. Stir in parsley and chilli, cumin, season with salt and pepper if required. Spoon couscous into pepper halves, top with goats cheese. Cover with foil and transfer to the oven.
Bake for 20-25 minutes or until peppers are tender. Then remove foil and bake for another 5 minutes. Serve with green salad.

One Bag of Spinach = Walnut and Spinach Pesto & Spinach and Coconut Soup

As I was walking through the vegetable aisle, I spotted spinach.  Green, vibrant looking leaves were so attractive that I couldn’t just walk away. I had to buy it. 
And I did.
Usually I use spinach fresh in different kind of salads and very rarely cook it but this time I had something different in my mind. Actually I thought about two things.

One is pesto. Walnut and spinach pesto to be exact.  Spinach pesto is nice alternative to basil as it has milder taste and is as delicious as basil pesto.
With plenty spinach left I could only think about one thing to do with them. And that’s to make a soup.  Very simple but very soul warming soup.
  
That day our souls definitely were warmed and happy : )
Spinach and Coconut Soup
Prep time:  15 min
Total time: 40 min
Serves 4
Ingredients:
25 g butter
1 onion, chopped
2 garlic cloves, chopped
1 large potato, cut in chunks
500 ml vegetable stock
400 g fresh spinach
250 ml coconut milk
Chilli flakes and black pepper to taste
Method:
In a large saucepan melt butter then add onion and cook for 5 minutes. Add garlic and continue to cook for another minute.
Add vegetable stock and potato to the saucepan, cover with lid and bring it to a boil. Reduce heat and continue to cook for 10 minutes or until potato is cooked.
Add spinach and cook for 2 minutes or until wilted.
Transfer soup into the blender and blend thoroughly. Return to the saucepan and add coconut milk, chilli flakes and black pepper. Bring to a gentle simmer then turn heat off.
Serve with fresh bread.
Walnut and Spinach Pesto
Prep time: 10 min
Total time: 10 min
Makes 1 cup
Ingredients:
300 g fresh spinach leaves
50 g parsley, chopped
1 garlic clove
80 g walnuts
Salt and black pepper to taste
3-4 tbs olive oil
Method:
Put first 5 ingredients into the blender or food processor and blend thoroughly.
Slowly pour in oil to the mixture with machine still running.
Keep pesto in a fridge in a sealed container or jar, just don’t forget to top with more oil.

Potato and Cauliflower Soup

For years we lived in Dublin city centre and loved every minute of it. Just minutes away from the O’Connell Street with the stores, cinemas, museums and other great attractions just a reach of the hand.  

 

But with A. coming along we decided to move away from busy streets and settle in a quieter part of the Dublin. Away from rush and traffic. Close to the park and children playground where A. and I like to spend time. Yet still walk away from schools, shops and other facilities.

I have to say I enjoy it. Even more than the busy streets I use to love so much…

Prep time : 15 min
Cooking time : 35-40 min
(Serves 4)
Ingredients:
1 kg cauliflower, cut into florets
1 large potato cut in chunks
1 onion, chopped
3 garlic cloves, chopped
½ tsp cayenne pepper
700 ml chicken or vegetable broth
Fresh ground pepper
3-4 tsp olive oil
Method:
In a large pot combine cauliflower, potato, onion, garlic, cayenne pepper and broth. Bring it to a boil, then reduce heat and simmer for 25-30 min or until vegetables are tender.
With a hand-held blender blend soup until smooth.  You can use blender or food processor to blend the soup.
Divide among four bowls, drizzle with olive oil and season with fresh ground pepper.