It was Stephen’s birthday this week, and I wanted to cook him a nice celebratory dinner. His favourite dish is carbonara – something that I’ve never cooked before, and that I’m not a huge fan of myself so rarely eat. However, I decided to go ahead and give it a go anyway and one of the girls at work provided me with her recipe.
I was very nervous about cooking it, mainly because the recipe involved mixing raw egg yolks mixed with cream into the hot pasta, just enough to cook the sauce but not too much that the eggs scrambled. However, it looked like a normal carbonara when I served it up, and Stephen really enjoyed it – so much so that he wants me to cook it more often. Unfortunately my enthusiasm for it wasn’t quite so strong, and I ended up giving up half way through and munching on the garlic bread! As I said before, I wasn’t expecting this to be my favourite dish!
Since I’d missed out on cooking a new recipe the previous week, I wanted to make up for it and fit two recipes in. The second recipe of the week was Chicken Cacciatore. After the creamy naughtiness of the carbonara, I wanted something a bit healthier, and found a recipe for the Chicken Cacciatore is my Slimming World magazine.
The recipe came together well – chicken, some vegetables and bacon, all stir fried before being added to some tomatoes and simmered for a while. The end result was very tasty, and another one that I want to try again.
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Chicken Cacciatore, mmmmmmmmmmmmm.....I love Italian. You couldn't post the recipe you used could you?
ReplyDeleteSorry it's taken me so long. Here it is (serving 2):
ReplyDeleteFry light/olive oil
2 chicken breasts
6 bacon rashers, roughly chopped
1 small onion, roughly chopped
1 carrot, roughly chopped
1 stick celery, roughly chopped
1 garlic clove, crushed
50ml chicken stock
1 400g can chopped tomatoes
1 bay leaf
Handful fresh basil
1. Heat frying pan with oil/fry light, season the chicken and fry until golden. Transfer to casserole dish.
2. Add more oil to the pan and fry the bacon for a couple of minutes, then add the onion, carrot, celery and garlic. Fry until tender.
3. Add veg and bacon mixture to the chicken and stir in the stock, tomatoes and bay leaf. Cook in the oven for about 30 minutes. Serve with fresh basil.