Skillet Chicken and Spinach Bowties. Today I bring you a pasta dish which is not only quick and easy to make, but quite, quite
delicious!
With it's fresh flavours and pretty colours, this is sure
to please almost anyone and is a great way to get the kids to eat their
spinach!
I love easy recipes like this that are not only quick and simple to make, but also incredibly tasty! Don't you?
It uses simple ingredients such as lean chicken breasts, which you slice
and then brown off in a bit of butter, until cooked through.
I love cooking with chicken breasts. They are so incredibly versatile, adapting themselves to many tastes, cuisines and flavours!
Once browned, you scoop the chicken out and keep them warm. Some garlic is then added to the pan.
Once the air is filled with it's lovely smell, cream is added along with lemon zest and lemon juice to create a delicious light Alfredo type of
sauce!
Make sure you have your pasta cooking while you are making the sauce. If you do that the recipe goes together very quickly.
Once the pasta is cooked
you simply drain it and then return it to the pot along with the
spinach. The heat of the pasta wilts the spinach perfectly.
After that you simply stir the sauce, chicken, some cheese and a bit of
the pasta water into the pan along with some of the cooking water from
the pasta and your dish is ready to serve pronto!
It is every so quick
to make and let me tell you, it pleases this pasta loving heart of
mine!
Chicken, pasta and spinach in a creamy garlic and lemon sauce,
with the crunch of toasted pine nuts. What's not to like?
*Skillet Chicken and Spinach Bowties*
Serves 4
This
quick and easy dish is alive with fresh flavours . . . lemon, spinach,
parmesan, garlic . . . and cream. With butter browned chicken bits
and crunchy toasted pine nuts, it is a feast for all of the senses!Serves 4
4 small boneless skinless chicken breast halves,
cut into slices crosswise salt and black pepper to taste
2 TBS butter
2 cloves of garlic, peeled and minced
120ml of double cream (1/2 cup heavy cream)
2 tsp freshly grated lemon zest
3 TBS fresh lemon juice
500g dried Farfalle (1 pound, bow tie pasta)
160g bag baby spinach (about 6 ounces)90g freshly grated Parmesan Cheese (1/2 cup)
40g toasted pine nuts (about 1/3 cup)
Season the chicken with salt and pepper. Melt one TBS of the butter in a pan. Cook the chicken pieces, in two lots, adding the remaining butter with the second lots, and cooking until lightly browned and cooked through. Remove from the pan and set aside. Keep warm.
Add the garlic to the empty skillet. Cook over medium heat until fragrant. Add the cream, lemon zest and lemon juice. Simmer until the sauce thickens slightly. Remove from heat. Cover and keep warm.
Bring a large pot of salted water to the boil.
Cook the farfalle in the boiling water until al dente. Reserve 1/2 cup of the cooking water and then drain the pasta well. Return it to the pot. Add the sauce, cooked chicken, spinach, cheese and pine nuts. Toss together, adding reserved pasta water as needed. Season to taste with more salt and pepper and serve.
My husband, even though he isn't really fond of pasta, doesn't seem to mind this too much. I think it is really just spaghetti he doesn't like because he finds it hard to eat.
In any case I think this is something you will enjoy! Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!
Puy lentils, grown in France are just wonderful in soups. They thicken
without turning to sludge. They don't break down like other lentils
and keep their lovely little shape, giving any soup which is made with
them a bit of a bite, a very delicious bite!
As you know I've been working really hard on my cookbook. There hasn't been a lot of cooking going on these past few days as I am down to the crunch. I hope you will forgive me for re-posting these lovely slices from a few years ago. They are delicious, so I am sure you won't!
I wanted to make my husband my Irish Apple Cake for Saint Patricks Day. He loves apple anything.
I have been wanting to re-do some of my earlier recipes and take new photos of them, so today, in honor of Saint Patrick, I re-did my Irish Apple Cake Recipe.
The original photos are not so great as it was about 5 years ago now that I first posted this recipe. The dough for the cake is very similar to a scone type of dough.
You rub the butter into self rising flour, just like you would for a scone. It is a bit damper however.
This gets spread in the bottom of a tin with a removable bottom. I like to make an edge all the way around to encase the sliced apples.
Use a good cooking apple that will hold it's shape. This gets tossed together with some brown sugar and cinnamon.
Pop that into the centre of the cake base. Don't slice the apple too thick or it won't cook.
You want it cooked through but not falling apart, if you know what I mean.
My original recipe had you divide the cake dough in half and put half on top and half on the bottom. Today I chose to put it all on the bottom and up the edges.
The original version was nice, but I wanted to improve upon it if I could and I had seen other Irish Apple Cakes done this way.
I also created a streusel topping to scatter over the top instead of a crust like the original one. I thought it would update it a bit and be like a cross between a cake and a crumble.
I do love an apple crumble, don't you? Serve this warm with either some custard or a scoop of vanilla ice cream. Todd likes his custard. Both are good. You can find my custard recipe here.
*Irish Apple Cake*
Serves 6 to 8Printable Recipe
A delicous version of an apple cake, baked with tasty apple slices sandwiched in the centre. Serve warm with or without custard.
280g self raising flour (generous 2 cups) (You may need extra
so don't put the flour away just yet)
125g butter (1/2 cup)
1 large free range egg, lightly beaten
100g caster sugar (1/2 cup)
80ml milk (1/3 cup)
Filling:
2 cooking apples, peeled and sliced
1/2 tsp cinnamon
60g soft light brown sugar (4 1/2 TBS)
Streusel Topping:
105 g plain flour (3/4 cup)
20g old fashioned oats (1/4 cup)
100g sugar (1/2 cup)
1/2 tsp cinnamon
6 TBS butter, cut into bitsYou will also need:
Icing sugar to dust, warm custard to serve or a scoop of ice cream (optional)
Pre-heat the oven to 180*C/350*F. Butter a deep flan tin, with a loose bottom, roughly 9 inches in diameter. Set aside.
Make the Streusel. Measure the flour and oats and sugar into a bowl. Stir in the cinnamon. Drop in the butter. Rub together with your fingers until it clumps together and you have a crumble mixture.
Place
the flour and butter into a large bowl. Rub the butter in with your
fingertips to form a breadcrumb texture. Stir in the sugar. Add the
beaten egg and milk and mix together with a round bladed knife. If the
dough seems a bit too sticky add a bit more flour. You want a soft
dough.
Spoon the dough into the prepared pan, making it higher around
the edges, about 1 inch into the centre with a hollowed out space to put
the apples. Spread
the apple slices evenly over the centre of the base. Press them down
lightly.
Sprinkle with the soft light brown sugar and the cinnamon.
Sprinkle the streusel over top. Bake for 45 to 50 minutes,
until well risen and golden brown.
Let stand in the tin for about 10 minutes before removing the sides.
Place the tin on top of a jar
and push the sides of the pan down and remove. Place the cake on a
wire rack to cool to warm. Dust with icing sugar before cutting into wedges to serve, with or without ice cream or custard.
Happy Saint Patrick's Day! May the road rise up to meet you. May the wind always be at your back. May the sun shine warm upon your face, and rains fall soft upon your fields. And until we meet again, May God hold you in the palm of His hand. Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
One of the tastes I have come to really enjoy over here is Golden Syrup. A pale thick amber coloured syrup, it is a form of inverted sugar syrup, made in the process of converting sugar cane juice into sugar. Oh, it is soooo scrummy and has a lovely caramel like, almost buttery flavour.
I have a cookery book I really love. It's called The Country Cooking of Ireland, by Coleman Andrews and it's a real winner. I have always felt that if you want to get a real sense of what a country is like, you will embrace the food of that country . . . and to do that you really need to get into the thick of the countryside.
Let me tell you . . . the Irish countryside is a very delicious place! Especially if this recipe is a fair representation of that, and I believe it is. I thought it would be very fitting to share this with you as this week we will be celebrating St Patrick's Day, and since discovering this past year that 27% of my DNA is Irish, what better reason to celebrate!
I have a friend Jo, who has very deep Irish roots and she has always gone on about Irish Bacon and Cabbage, so when I saw this recipe it was one of the first ones which I wanted to cook. Jo always made it sound so delicious.
Simple ingredients put together in a simple way with extraordinarily delicious results!
I made a mustard sauce to serve with it, and boiled new potatoes . . . but a parsley sauce is just as delicious. I do hope you will give it a go.
*Bacon and Cabbage*
Serves 4 to 6
Anyways, I hope you will make try this delicious recipe out. Mustard Sauce or Parsley Sauce. This is an Irish winner! Bon appetite!
After a really busy and full week last week, I found myself craving something simple for tea on Saturday evening. A store cupboard meal and something which would not take a lot of time to knock together. I have this recipe binder that I have had kicking around for a very long time and this recipe comes from that. It is perfect for those lacking in inspiration nights and for nights when you are feeling very lazy but still want to eat something delicious! Tex-Mex Bean Bake. I have no idea where the original recipe comes from, as it is hand written and I didn't make note of the source back when I was doing my binder. All I can tell you for sure is it is very tasty and very old . . . written on a page that is splattered and torn! A testimony to it's deliciousness!
I never make a Jam Roly Poly for dessert but what I don't think of one of my favourite childhood stories, The Tale of Samuel Whiskers and the Roly Poly Pudding by Beatrix Potter. Its kind of a gruesome story really when you think about it . . . rats
capturing an innocent little kitten and rolling him up in pudding dough
to bake and eat . . . it sent shivers up my spine at the thought. A tale really of a lesson learned about the perils of disobedience and the consquences which follow!
I've been really cracking the whip with myself this month, writing, writing, writing . . . trying to hit the deadline for my new cookbook and write the best book possible for all of you.
Between that and my husband's radio-therapy, this month has been chocker block so far with no end in sight. I did have a chance to bake a really delicious pie today however, that I just cannot resist showing you! Man oh man, this was gorgeous!
It comes from a hand-written recipe that I have had in my recipe binder for some 20 odd years now and which I had never gotten around to baking.
I am not sure why, because let me tell you, after having baked it today I can assure you it won't be the last time! Wowza doesn't begin to describe it . . .
You line a 9 inch pie dish with your favourite short crust pastry and then fill it with a delicious butter cake . . .
Then a spiced apple custard gets poured on top of the cake batter . . . before baking it in a moderate oven and that is when the magic happens . . .
That delicious spiced apple custard somehow sinks to the bottom and gets nestled between that buttery layer of cake and crisp flaky pastry . . .
The custard almost takes on a caramel-like quality . . . mmm . . . some good. SOME good . . .
That cake . . . tender and buttery with a moist delicious crumb . . . that goes very well with the apple custard filling . . .
And then if that all isn't good enough . . . you drizzle a coffee flavoured drizzle icing over it all. MMM . . . hot diggity dog! Eee . . . Haw!
If this isn't the best pie you've ever eaten, I'll eat my hat! But don't take my word for it, bake it. You will not regret it and your family will surely crown you the pie baking Queen of your Castle!
*Spiced Apple Custard and Cake Pie*
Serves 6 to 8
To serve:
whipped cream or vanilla ice cream
Preheat the oven to 180*C/350*F/ gas mark 4.
Roll out the pie crust to fit your pie dish. Fit into the dish. Trim and
flute the edges. Set aside.
Combine the sugar, flour and apple pie spice for the custard in a bowl, mixing together well. Add the remaining ingredients, blending in well. Set aside.
Cream together the butter and sugar for the cake filling. Beat in the buttermilk, egg and vanilla. Sift together the flour, baking powder, soda and salt. Beat this into the creamed mixture until smooth. Pour this mixture into the pie crust lined pie dish, smoothing it out. Carefully pour the custard over top.
Bake for 50 to 65 minutes, until the centre springs back when lightly touched and the top is golden brown. The custard should have sunk to the bottom.
Whisk the icing sugar together with enough coffee to give you a drizzle icing. Drlzzle over warm pie. Let set.
Serve pie warm, cut into wedges, with or without whipped cream or ice cream.
Make Your Own Apple Pie Spice: Mix together 1/4 cup ground cinnamon, 1 TBS ground allspice, 2 tsp ground nutmeg, 2 tsp ground ginger, 1/2 tsp ground cardamom. Store in an airtight container out of the light for up to 6 months.
If you only bake one recipe this weekend, let it be this! I only had a small sliver myself, trying to be good, but hot damn if I didn't have to go back and have another! I could not resist. Thought I would take a photo like this so you could see all the layers better.
This is beautiful. Scrumptious, Easy to make and oh so delicious.
Some other delicious pies on here that you might enjoy are:
MAPLE WALNUT VINEGAR PIE - Maple Walnut Vinegar Pie is a Canadian twist on the American Pecan Pie. Maple and walnuts are naturally a brilliant flavor combination, and one that my family just loves! You can either chill this and serve it cold from the refrigerator, or you can serve it at room temperature. Either way it is totally scrumptious, especially with a dollop of whipped cream on top!
BEST BUTTERSCOTCH PIE - My ex-mother-in-law's recipe for one of the best from-scratch butterscotch pies you could ever want to eat! Simple to make and oh so delicious, this is a pie I have been making for my family for over 40 years now. It was always my ex-husband's choice for his birthday dessert, rather than a cake! And who could blame him? Its fabulously tasty!
Coffee & Cardamom Loaf. I really love teabreads, loafs. By that I mean a sweet quick bread that is meant to be served with a hot cuppa, not a bread made with tea.
One of my favourite cooking magazines over here in the UK is the Good Food Cooking magazine. I used to have a subscription, but when I lost my job it wasn't something I could afford and so now I only pick it up when there are recipes in it that I am particularly interested in.
The latest issue had a great recipe in it for a basic loaf cake right on the very last page, with some variations on it. I thought this variation sounded delicious!
I just love coffee flavoured cakes and cookies. One of my favourite Canadian Candy Bars is the Coffee Crisp and I always call dibs on the coffee flavoured chocolates in the Roses Chocolate Box!
(They are in the green wrapper!) I have not had a coffee crisp in a very long time now. Sigh . . .
Back to the cake. This is a very simple all in one cake, meaning you just pile all of the ingredients into the bowl and beat them together, then scrape the batter into the prepared loaf tin and bake. Easy peasy.
I love all in one cakes. Especially when they combine flavours such as this one has. Coffee? Love that flavour. Cardamom? Love that flavour also. Coffee & Cardamom together? This HAS to be great!
I had some instant vanilla flavoured coffee left from my last Degustabox and that is what I used for the coffee needed for the cake and the frosting. Some good!
I didn't have any plain yogurt and so I used buttermilk with excellent results! Handy tip here, if you have a recipe calling for yogurt, or buttermilk or sour cream, you can usually interchange them, or make your own sour milk as well.
It makes a cake which is just the right size. Loaf size. Cutting into 8 thick slices. Just perfect for us.
The coffee icing gets spread onto the cooled loaf and I created a white cardamom flavoured drizzle to decorate it with. It looked very nice when it was all done.
The two together looked really pretty I thought. Tasted nice too! This is a really fabulous cake. I highly recommend!
*Coffee & Cardamom Loaf*
Makes one 2 lb loaf cake
For the cake:
175g unsalted butter (3/4 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Butter and base line a 2 pound loaf tin. Set aside.
Place the butter, sugar, eggs, flour, buttermilk, coffee, cardamom and salt into a bowl. Beat with an electric whisk until smooth. Spread into the prepared baking tin. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before tipping out onto a rack to finish cooling completely.
To make the Coffee Icing, whisk the ingredients
together until smooth. Spoon over the cooled cake. Allow to set before
proceeding with the optional cardamom drizzle. To make the cardamom
drizzle, whisk those ingredients together until smooth, only adding
enough water to give you a smooth drizzle. Flick it over the top of the
set coffee icing. Allow to set before cutting the loaf into thick slices
to serve.You should get 8 servings.
We both really loved this cake. It went down well with a hot drink and had a lovely coffee flavour. I think next time I will increase the cardamom in the batter slightly. The original recipe called for the seeds from four pods ground, and I erred on the side of caution by adding what I did of the ground. next time I might add a bit more. I hope you will bake it. I am sure you will love it! Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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