Archives for posts with tag: cream

Chicken leek and mushroom 2

The last four months have just flown by in a blur of recovery and sleeplessness, but more importantly complete joy and love for my little boy. There hasn’t been a lot of time to cook although I’m starting to get in the kitchen a bit more now, and using my slow cooker for the first time (recipes to come soon). It is hard to believe my little boy is almost four months old. I have to say having my freezer stocked full of ready to eat or ready to cook meals was really handy. I ended up having to have a C-section and it took me a while to recover from that. We also moved a few weeks ago so it has been all go here. I’m much happier with the kitchen in our new place, I actually have a gas cooktop for the first time in about 8 years and a pantry! Makes things so much easier (and quicker).

This is one of the recipes I cooked for my freezer before my little boy arrived. I hadn’t cooked this for quite some time, but in the colder months it is a nice warming/filling recipe and it is one of my favourites. It is also a great recipe when you have guests over, as most of the cooking time is spent in the oven.

Leftovers are also great the next day with the chicken shredded up with pasta (which is how I froze it). Or it would make a great pie filling.

Click here for the recipe

 Mille Feuille

Of all the types of pastry we learnt during the 6 classes I attended, this is the one that I enrolled for and really wanted to do. I was supposed to attend a Mille Feuille class with Sarah at babyCakes last year, but unfortunately it was cancelled due to lack of interest. So I was thrilled when Sarah told me about the 6 week pastry class at TuartCollege, which included a class on Mille Feuille using rough puff pastry.

I’ve really enjoyed this 6 week course and have found my confidence with pastry has really grown. I can’t wait to give full blown puff pastry a try when I have time at home. But in the meantime, it’s great to now have this quicker rough puff pastry up my sleeve. It tastes great, with the flaky layers, rise and crispness you expect from puff pastry, but in a lot less time. Yum.

Next time I make it at home, I will take step by step photos of the folding and update the post. But for now at least, here is the recipe.

Click here for the recipe

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