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Caesar Salad

October 30, 2016

Caesar Salad

2016-10-30 10:23:44

Serves 4

A Classic, but still cool

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Nutrition Facts

Serving Size

282g

Servings

Amount Per Serving

Calories 423

Calories from Fat 279

% Daily Value *

Total Fat 31g

48%

Saturated Fat 6g

29%

Trans Fat 0g

Polyunsaturated Fat 9g

Monounsaturated Fat 15g

Cholesterol 78mg

26%

Sodium 257mg

11%

Total Carbohydrates 9g

Dietary Fiber 4g

14%

Sugars 2g

Protein 27g

Vitamin A

276%

Vitamin C

12%

Calcium

11%

Iron

17%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

300g Chicken leftovers cut into bite size pieces
1 Romaine lettuce torn into small pieces
½ small Ciabatta loaf torn into bite size pieces
4 anchovy fillets in olive oil, cut into small pieces
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
4 tbsp mayonnaise
1 clove of garlic crushed
2 tbsp freshly grated parmesan
2 tbsp chopped chives
Freshly milled black pepper

Instructions

Pre heat the oven to 200C /Gas 6
Toss the bread with the oil and spread on a large baking sheet. Bake for 10-15 minutes till golden brown. Remove from the oven and let it cool.
Mix together in a small jug, the mayonnaise and the vinegar.
In a large salad bowl, place the lettuce leaves. Pile on the chicken pieces, the croutons, the anchovy pieces, the parmesan and chives. Drizzle over the dressing and grind some black pepper over it.

beta

calories

423

fat

31g

protein

27g

carbs

Chezmoi.style https://www.chezmoi.style/

mimi / Recipes, Uncategorized / 0 comments

Chicken/Turkey Au Gratin

October 30, 2016

Chicken/Turkey Au Gratin

2016-10-30 10:13:44

Serves 6

A great mid week supper dish

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Nutrition Facts

Serving Size

223g

Servings

Amount Per Serving

Calories 413

Calories from Fat 131

% Daily Value *

Total Fat 15g

23%

Saturated Fat 8g

41%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 70mg

23%

Sodium 146mg

Total Carbohydrates 44g

15%

Dietary Fiber 3g

12%

Sugars 5g

Protein 26g

Vitamin A

Vitamin C

17%

Calcium

13%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

300g leftover Chicken or Turkey cut into bite size pieces
300g cooked pasta - Tagliatelle or Penne
250g mushrooms chopped in small slices
2 small onions chopped in small pieces
Juice of 1 lemon
60g butter
150g creme fraiche
50g grated Cheddar or Emmental
Salt, freshly milled black pepper and nutmeg

Instructions

Pre heat the oven 200C/ Gas 6
Melt ½ the butter in a pan and cook the onion and mushrooms together.
Add the lemon juice and let the liquid evaporate a little. Then add the creme fraiche, salt, pepper and nutmeg and let it boil for 3-4 minutes. Drop in the
chicken or turkey pieces and the pasta.
Butter a gratin dish and cover with the mixture. Sprinkle with the grated cheese and top with a few knobs of the remaining butter.
Place in the oven and cook for 20 minutes till golden brown.
Serve with a green salad

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calories

413

fat

15g

protein

26g

carbs

44g

Chezmoi.style https://www.chezmoi.style/

Enjoy!

mimi / Recipes, Uncategorized / 0 comments

Italian Chicken/Turkey and Pesto Salad

October 30, 2016

Italian Chicken/Turkey Pesto Salad

2016-10-30 10:05:28

Serves 4

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Nutrition Facts

Serving Size

430g

Servings

Amount Per Serving

Calories 448

Calories from Fat 158

% Daily Value *

Total Fat 18g

27%

Saturated Fat 4g

22%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 73mg

24%

Sodium 531mg

22%

Total Carbohydrates 41g

14%

Dietary Fiber 11g

42%

Sugars 25g

Protein 38g

Vitamin A

290%

Vitamin C

59%

Calcium

25%

Iron

45%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

300g leftover chicken or turkey cut into bite size pieces
120g rashers of smoked streaky bacon
½ cucumber deseeded and cut into small pieces
1 jar (200g) of sun-dried tomatoes finely chopped
1 bunch of spring onions chopped
2 tbsp of pesto
200ml (7fl oz)of creme fraiche
60 ml (2 fl oz)of milk
Grated rind and juice of 1 lime
3 tbsp of chopped chives (1 for garnish)
75g toasted pine kernels
1 cos lettuce
Salt and freshly ground black pepper

Instructions

Grill the bacon till crisp and roughly chop. Let it cool.
In a large salad bowl, place the leaves. Top up with the chicken/turkey pieces, cucumber, onions, bacon, sun dried tomatoes, and 1/2 toasted pine kernels. Mix together.
In a separate bowl, mix together the pesto, creme fraiche, milk, lime juice and ½ the chives, and pour over the chicken mixture.
Cover with cling film and leave in the fridge till ready to eat.
Sprinkle over the rest of the chives and the pine kernels before serving.

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calories

448

fat

18g

protein

38g

carbs

41g

Chezmoi.style https://www.chezmoi.style/

A bottle of cold Soave will go down well with it!

mimi / Uncategorized / 0 comments

Normandy Chicken

October 30, 2016

normandy-chicken-845x1024

Normandy Chicken

2016-10-30 09:58:20

Serves 6

Good enough for a posh dinner

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Nutrition Facts

Serving Size

382g

Servings

Amount Per Serving

Calories 358

Calories from Fat 177

% Daily Value *

Total Fat 20g

31%

Saturated Fat 11g

56%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 88mg

29%

Sodium 133mg

Total Carbohydrates 30g

10%

Dietary Fiber 5g

19%

Sugars 21g

Protein 17g

Vitamin A

12%

Vitamin C

46%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

300g Leftover chicken cut into small pieces
6 Golden Delicious apples, peeled and thinly sliced
1 onion finely sliced
4oz butter
3 ½ fl oz chicken stock
14 fl oz dry cider
1 tbsp flour
5oz creme fraiche
salt and freshly milled black pepper

Instructions

Preheat the oven 200C/Gas6
In a frying pan, heat up half the butter and cook the onion till translucent.
Add the chicken pieces and fry for a couple of minutes before sprinkling over
the flour. Stir well.
Pour in the chicken stock and the cider and let it gently bubble for 5 minutes.
In a frying pan, heat up the rest of the butter and saute the apples till golden.
Once the chicken sauce has thickened, add the creme fraiche and cook for another 10 minutes. Season to taste.
Butter a gratin dish and cover with half the apples, top with the chicken
mixture, then the rest of the apples and the sauce.
Bake in the oven for approximately 20 minutes until golden brown.
Serve piping hot
The perfect accompaniment would be a glass of dry cider, and maybe later a drop of Calvados (as I was born in Normandy I would say that!)

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calories

358

fat

20g

protein

17g

carbs

30g

Chezmoi.style https://www.chezmoi.style/

mimi / Food, Uncategorized / 0 comments

Cocktail Parties – The Food

October 25, 2016

cocktail parties – the food

People tend to drink less if they are not hungry, and food is cheaper than booze.

A Cocktail Party should be more than just drinks with bowls of peanuts and potato crisps. On offer should be some delectable eats, which might make dinner near redundant.

In the 80s, Lorna Wing started serving mini Fish & Chips in small cornets made from pages of The Financial Times. They were instantly copied by every catering company. Since then, there have been mini burgers, mini Yorkshire puddings, mini…

No need to serve expensive food, but make sure it looks utterly beautiful. Presentation is vital since 90% of the appreciation of food is how it looks. Use your imagination – baskets, terracotta pots, old tiles, can make very attractive and original trays.

simple slate tile (available from www.justslate.co.uk)

Here are some food ideas, super easy to prepare and easy to eat:

Bruschettas, my favourites. The perfect finger food. Just toast the base, pile up the toppings and serve at room temperature.

Method:

Pre heat the oven 200C/400F/Gas Mark 6

Slice ciabattas or French baguettes into 2cm thick slices, brush each side with a little extra virgin olive oil and lay on roasting tin. Place in the oven for 10 minutes.

9 Easy Peasy Tasty Toppings:

1. Mushy peas and feta cheese 2. Smoked salmon, cream cheese and dill 3. Camembert and smoked trout 4. Tuna and olives 5. Blue cheese and red onion relish 6. Goats cheese and herbs 7. Chilli Prawns 8. Onion chutney in red wine 9. Pesto and prawns

give it a go, see how easy it is to put together and I promise you there won’t be any leftovers!

I also like to serve mini cups of soup – heart warming in winter, cold and refreshing in summer:

tomato and orange (see recipe)

pea and mint

hot bloody mary (see recipe)

Another simple, and always appreciated eat is Honey and Mustard Mini Sausages (see recipe)

A large plate of assorted charcuterie, or cheeses, can be another option, with an accompaniment of rustic breads, olives and cornichons.

honey & mustard sausages (see recipe) and prunes and bacon

wrapping paper will jazz up any old tray

Bon Appétit!

mimi / Uncategorized / 0 comments

A SORT OF SOUFFLÉ

October 15, 2016

sort of souflle

A Sort of Soufflé

2016-10-15 11:10:14

Serves 2

This is a great supper dish. It can be adapted to whatever quantity of mash you’ve got.

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Nutrition Facts

Serving Size

441g

Servings

Amount Per Serving

Calories 1417

Calories from Fat 428

% Daily Value *

Total Fat 49g

75%

Saturated Fat 29g

145%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

Cholesterol 305mg

102%

Sodium 1142mg

48%

Total Carbohydrates 201g

67%

Dietary Fiber 17g

69%

Sugars 11g

Protein 49g

Vitamin A

32%

Vitamin C

146%

Calcium

87%

Iron

23%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

450g mashed potato
1 onion finely chopped
2 eggs separated
50g butter, softened
75g grated cheese - Cheddar, Parmesan, Ementhal
15 ml hot milk
1 clove of garlic, crushed
Freshly grated nutmeg
Salt and freshly milled black pepper

Instructions

Pre- heat the oven to 400F/200 C/Gas Mark 6
Melt a knob of butter in a frying pan and gently cook the onion for 3/4
minutes until softened but not coloured
In a large mixing bowl add the egg yolks to the mashed potato
Then add the butter, milk, cheese, and mix together
Season generously with salt, pepper and nutmeg
Whisk the egg whites until stiff. Gently fold into the potato mixture
Spoon into a greased soufflé dish, or individual ramekins, and bake for
25 minutes until golden.
Serve immediately

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calories

1417

fat

49g

protein

49g

carbs

201g

Chezmoi.style https://www.chezmoi.style/

mimi / Uncategorized / 0 comments

Macaroni Cheese

October 15, 2016

macaroni

Macaroni Cheese

2016-10-15 10:10:12

Serves 6

The perfect Supper Dish - Memories of Childhood

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Nutrition Facts

Serving Size

281g

Servings

Amount Per Serving

Calories 735

Calories from Fat 302

% Daily Value *

Total Fat 34g

53%

Saturated Fat 19g

94%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 88mg

29%

Sodium 480mg

20%

Total Carbohydrates 75g

25%

Dietary Fiber 3g

13%

Sugars 8g

Protein 30g

Vitamin A

20%

Vitamin C

Calcium

58%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

500g macaroni
350g mixed cheese leftovers, thinly sliced or grated
50g butter
50g plain flour
650ml milk
2 tbsp Dijon mustard
1 clove of garlic crushed
2 tbsp of olive oil
Freshly ground black pepper

Instructions

Preheat the grill.
Bring large pan of water to boil and cook the macaroni according to pack instructions.
Drain and set aside.
In a large saucepan, melt the butter, add the flour and cook for 1 minute.
Slowly pour in the milk and stir constantly to avoid lumps.
Once you have a smooth sauce, add the mustard, pepper, crushed garlic, and 3/4 of the cheese.
Stir in the macaroni and mix all together.
Tip into an ovenproof dish and scatter the remaining cheese over the mixture.
Drizzle the oil on top, and pop under the grill for 5/10 minutes until golden brown.

Notes

Serve with a green salad

beta

calories

735

fat

34g

protein

30g

carbs

75g

Chezmoi.style https://www.chezmoi.style/

mimi / Uncategorized / 0 comments

CHRISTMAS PUDDING AND ORANGE RECIPE

October 15, 2016

unnamed 12

Christmas pudding and Orange

2016-10-15 10:00:34

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Nutrition Facts

Serving Size

460g

Amount Per Serving

Calories 400

Calories from Fat 141

% Daily Value *

Total Fat 16g

24%

Saturated Fat 10g

48%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 51mg

17%

Sodium 64mg

Total Carbohydrates 58g

19%

Dietary Fiber 4g

17%

Sugars 48g

Protein 5g

Vitamin A

25%

Vitamin C

242%

Calcium

16%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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For each serving

Leftover Christmas Pudding
The juice of 1⁄2 orange
10g of unsalted butter
A scoop of vanilla ice cream
Teaspoon of brandy
1 slice of orange for decoration

Instructions

In a hot pan, melt the butter to warm up leftover Christmas Pudding.
Squeeze into it the orange juice, add the brandy and flambé.
In individual glasses drop a scoop of vanilla ice cream.
Pour over the warm Christmas Pudding and its juice.
Decorate with a slice of orange across the glass.

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calories

400

fat

16g

protein

carbs

58g

Chezmoi.style https://www.chezmoi.style/

mimi / Food, Uncategorized / 0 comments

How to Marry Food and Wine

October 13, 2016

how to marry food and wine

Being French, it is assumed that I must be a wine connoisseur. I am not.

Like a lot of people: “I don’t know much about wine, but I know what I like.”

I think wine appreciation is often a load of pretentious twaddle. Sure, it does help to know the basic rules. I learned some of them as part of my French culture but, like food, it’s a matter of personal taste.

And there are no rules or regulations for pairing food and wine. The secret is to match like with like.

So, just relax and enjoy!

Here are some of my tips:

3. Forget what you heard. A powerful red wine will swamp the flavour of some cheeses. Therefore, you should choose the wine according to the strength of the cheese.

Beer can also be appreciated with some cheeses , like Wensleydale for example, and Cider with Pont L’Évêque.

4. Ideally, one should cook with the same wine, but that might be somewhat extravagant!

5. Like clothes, which should not overwhelm the wearer, nor should the food and the wine overwhelm each other.

1. Think about flavours, acidity, saltiness or sweetness in the recipe, and try to find a wine with similar characteristics. Meaty stews are best matched with big Reds.

2. If you use wine in a sauce, it makes sense to serve it with a wine of the same colour – white meat or fish with a delicate flavoured wine like Chardonnay, Chablis or Riesling , red meat and game with a full bodied red wine such as Merlot, Cabernet or Syrah.

6. If you are eating spicy food, bear in mind that a high alcohol wine will make the dish taste even hotter.

7. Guests arrive unexpectedly. No time to bring a bottle of red wine to room temperature. Take off the metal ring around the neck, keep the cork on, and put the bottle in the microwave for 15 seconds. Et Voilà!

8. On the other hand, modern homes are often overheated. In such cases, even red wine would benefit from a brief chilling.

10. I love a very pale coloured Rosé. It reminds me of my beloved Provence. Rosés are light and a good accompaniment to most dishes.

In the past, people returning from Mediterranean holidays with bottles of Rosé used to complain it didn’t travel well. Not true today. The quality has improved and production has increased. You can now find a large selection on the shelves of most of our supermarkets.

9. Contrary to public opinion, Champagne is best served at room temperature rather than chilled but that is a matter of taste.

photo by Grant Sainsbury

For every glass of wine you drink, take one of water. That way you won’t get dehydrated, or headachy the next morning.

cheers!

mimi / Recipes, Uncategorized / 0 comments

Chicken Provençal – My version

September 29, 2016

Chicken Provençal - My version

2016-09-29 12:18:30

Serves 4

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Nutrition Facts

Serving Size

920g

Servings

Amount Per Serving

Calories 1050

Calories from Fat 402

% Daily Value *

Total Fat 45g

69%

Saturated Fat 11g

54%

Trans Fat 0g

Polyunsaturated Fat 9g

Monounsaturated Fat 20g

Cholesterol 389mg

130%

Sodium 527mg

22%

Total Carbohydrates 26g

Dietary Fiber 10g

38%

Sugars 12g

Protein 132g

Vitamin A

46%

Vitamin C

269%

Calcium

15%

Iron

42%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1.75 kg (3 ½lb ) free range chicken
1 red pepper, de-seeded and cut into 2.5cm squares
1 yellow pepper, de-seeded and cut into 2.5cm squares
1 aubergine diced
2 courgettes diced
2 large tomatoes, skinned and cut into 4 pieces
2 medium size onions, peeled and sliced
50g pitted black olives
3 tablespoons extra virgin olive oil
2 cloves of garlic chopped in half
1 bunch of basil torn (but keeping a few leaves for decoration)
1 bunch of rosemary (rinse in cold water and keep it wet)
Salt and freshly milled black pepper

Instructions

Preheat Oven to 220C/Fan 200/425F/Gas 7
Arrange all the vegetables, olives and basil in a roasting tin. Sprinkle the garlic on top. Drizzle the olive oil and toss, making sure they all have a good coating. Season with salt and pepper.
Place the chicken on top of the vegetables, having massaged it with some oil, and seasoned with salt and pepper. Add the bunch of wet rosemary on top.
Place in the oven and cook for 30 minutes.
Remove from the oven and toss the vegetables. Sprinkle a little extra oil on top of the chicken, if necessary.
Reduce the heat to 200C/400F/Fan180/Gas 6) and return to the oven for a further 30 minutes. Make sure the chicken is totally cooked before removing from the oven and carving.
Serve straight away with boiled rice or couscous to soak up the lovely juices.

Notes

My tip- Do not wash the pepper, as it washes away their oil and the flavour. Just wipe them with a dry cloth.

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calories

1050

fat

45g

protein

132g

carbs

26g

Chezmoi.style https://www.chezmoi.style/

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