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Thai Coconut Chicken saucy noodle soup

This quick and easy Thai inspired soup is what you need in your life right now! Cozy and comforting, and so perfect for cold weather. This fragrant soup comes together in no time and is probably one of my favourite meals to make. Everyone loves a good bowl of noodles. Add a nice steaming hot fragrant broth to the mix and everyone will be begging you for seconds.

The soup is super simple to make. Chicken is simmered in a well seasoned broth, then shredded. Some delicious veggies are added and coconut milk together with some aromatics. The whole process takes about 30 minutes, the result is absolute comfort in a bowl.

INGREDIENTS:

2 tbsp. coconut oil
3 shallots, peeled and chopped fine
2.5 cm / 1 inch, grated fresh ginger
3 garlic cloves, peeled and grated
2 – 3 tablespoons green Thai curry paste*
3 Kafir lime leafs**
1 stalk lemon grass, bashed with cleaver
2 chicken breast
2 cups vegetables of choice*** fresh or frozen
6 cups chicken broth
2 cups coconut milk
1 tbsp. fish or to tast
2 tsp. Sugar
1/4 cup (small handful)Thai basil
1/4 cup (small handful) Cilantro
Lime wedges for serving
Peanuts for serving
Scallions, sliced thin for serving
200 gr/ 8 oz pack thin wheat or rice noodles,

*Thai curry paste can be very hot, so try two tablespoons first and add more if you like it hot.
**If you can’t find kefir lime leafs, use a little extra lime
***The vegetables I used are a frozen mix of bean sprouts , mangetouts, carrots, leek, onion. But you can add any fresh or frozen vegetable you like.

METHOD:

Heat coconut oil in a large stockpot or Dutch oven over medium heat. Add shallots, ginger and garlic and cook for a few minutes. Add curry paste a stir until fragrant. Add the chicken broth, kafir lime leafs and lemon grass. Bring to a simmer.
Add the chicken breasts to the pot and simmer gently for 20 to 30 minutes or untill chicken is cooked thru (depending on thickness).

Remove the chicken from the broth to a plate and shred with two forks. Add the coconut milk to the pan, bring to a simmer and return de chicken to the pot, together with the vegetables. Stir in the fish sauce and sugar.
In the meantime cook the noodles in a separate pot or soak according to the package directions.
Add the thai basil and cilantro to the pot reserving some for garnish.
Serve the soup in deep bowls over the noodle. Garnish with cilantro, basil, lime wedges, peanuts and spring onions. Serve piping hot. Crispy chili oil is also delicious on top, enjoy!

Watermelon, Chicken, bacon and Feta Salad, Tahini ranch dressing

INGREDIENTS

For the Chicken

1 tablespoon vegetable oil
1 teaspoon garlic powder
1 teaspoon ground cumin
2 tsp smoked paprika
1/2 teaspoon dried oregano
Salt and pepper
2 boneless skinless chicken breasts

For the Salad

3 cups market greens
1 cup diced watermelon
1 cup chopped cucumber
1 thinly sliced onion
1-2 avocados sliced
½ cup feta
Handful chopped pistachios
Fresh basil and mint
Kosher salt and freshly cracked black pepper to taste

For the tahini ranch

1 lemon juiced
1 cloves garlic minced
1 shallot finely chopped
1 tbsp ketchup
1 tbsp tahini
1/3 cup olive oil
salt and pepper

INSTRUCTIONS

Combine the vegetable oil with the seasoning. Place the chicken in a large zip top plastic bag and add the marinade, give the chicken a little massage and place it in the refrigerator to marinate for about an hour.

Heat a large skillet, remove the chicken from the marinade and cook the chicken for 6 minutes on each side depending on thickness, until it is cooked thru. Remove the chicken from the heat and let rest for 10 minutes on a plate. Slice the chicken and set aside. Whisk the ingredients for the tahini ranch together.

On a large platter arrange the salad greens, top with the avocado, cucumber, watermelon, feta, bacon, onion and chicken. Sprinkle with herbs and pistachios. Serve with tahini ranch.

Enjoy!

Roasted red bell pepper jam

Spelt Baguette

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Making bread at home can be daunting, but what if I were to tell you that I truly believe anyone can do it

Especially this recipe, it’s a” throw it together and forget about it” kind of recipe.

Almost that is, you do have to mix and knead a little bit.

Let me elaborate, you place all the ingredients in a bowl, knead for a few minutes, by hand or mixer. Then you cover the bowl tightly and put it in the refrigerator for 10 to 12 hours.

The next morning, you knead again for a minute or two, shape into four or six baguettes and cover for half an hour, then bake. It’s that simple.

The aroma of freshly baked Spelt baguette in the morning is like nothing else, you might think you’re in Paris! Just add a café au lait, and you’re good to go.

INGREDIENTS:
500 gr Spelt flour
350 ml water, hand warm
2 gr yeast
6 gr salt

INSTRUCTIONS:
Place all the ingredients in a large bowl and mix by hand or use a mixer with hook attachment. Knead dough for 5 minutes and cover bowl tightly.

Place in refrigerator for 10 to 12 hours or overnight. Can also be made early in the morning for an evening bake.

After the resting period in the refrigerator, take the dough out of the bowl and place on a floured surface. Knead for two minutes and shape into four or six Spelt baguettes. Rolling the dough tightly, so you squeeze out all the air.

Place the baguettes on a parchment lined baking sheet and score the Spelt baguettes with a sharp knife. Cover with a tea towel and let rise for 30 minutes.

Pre-heat your oven at this point to 240 C / 460 F, place a small ovenproof container filled with hot water in the back of the oven. Place the Spelt baguettes in the middle of the oven and bake. For 4 baguettes it is 17 minutes approximately, for 6 smaller baguettes 15 minutes approximately. You may have to turn the tray halfway baking depending on how good your oven is.