Basil chicken and a busy mother

I have been super busy lately. I am really trying to get everything organised at home. I think I am doing a great progress and I feel pretty relaxed that we won’t have any last minute rush. I also got a brand new macbook pro as  a present from my husband so blogging is a lot easier now as I don’t need to use our desktop upstairs but can use a computer in any room. I still have to say that me staying at home instead of working made a big difference to our move and allowed us to proceed slowly but steadily.

basil chicken 2

Anyway, enough about the move and back to the food. I made this simple but tasty basil chicken last night. One good thing of having a child is that you start cooking a lot simpler food. As a young couple I think we have really cooked quite exotic meals and tried all sort of interesting new twists in our dinners. I, however, have to admit that back to basic is not too bad, in fact simple flavours are refreshing. As my daughter still cannot eat any dairy or soy I use creamed oats (Oatly oat cream) in cooking. I was a bit suspicious if it would work but now I have to admit I prefer it over regular cream or even soy cream firstly because it does not make me sick ( my body cannot stand pure regular cream, it never had) and secondly it has this fantastic naturally sweet flavour so actually it gives a soft delicate taste to every sauce. My daughter loved the creamy chicken I made last night and kept on asking more and more to taste whilst I was still cooking. She also had it today for lunch and ate with a great appetite. My dear husband loved it too and requested more so I think I will cook it again very soon.  I chose red onion as it is sweeter. Also chicken thighs are better for this sauce, a bit fattier and more flavoursome than breast filets so I recommend those. Oat is super good for you so this oat cream for cooking is just amazing and worth trying!

Perfect basil chicken for busy mothers.

For four people:

1 red onion

4  chicken thighs (skin off)

200ml oat cream (soy and regular cream works if you prefer them)

1 bunch of basil

hint of salt, black pepper, white pepper and paprika

1. Dice the onion and cook it until golden.

2. Add chicken and cook until almost fully cooked.

3. Add oat cream and basil leaves as whole.

4. Spice it with salt, white and black pepper and paprika.

Serve with salad or rice.

Bon appetite!

Mainokset

Sweet potato chocolate cake -Bataattisuklaakakku

WP_20130921_010Something unbelievable happened on Sunday night. Our amazing cooker -oven, grill, dinner plate warmer and gas hobs in one combination-  just stopped working. I was cooking tasty home made chips in the grill with full heat when suddenly the cooker caused a short and the wall switch started melting! Oh no! Many people would first react by thinking of all the safety risks but not me. My first thought was literally ”oh no how am I supposed to bake next week”. Our cooker is still broken, the electrician arrives today to fix the wall switch and then we will see what is cooker’s destiny whether it still works or if we need a new one. My dear Aussie husband comforted me by saying ”darling just think that you either get a perfectly functioning new cooker or the old one is even better than before ”. I wish I could think such an optimistic way. Being so, you may need to wait for some new recipes. I thought in the meanwhile I would post the cake I managed to bake just before the cooker broke down. This cake is my own recipe. I wanted to use sweet potato in a chocolate cake so I thought I would give it a try and in fact it worked pretty well.  It gives the moisture and the sweet flavour compliments the chocolate cake. This is again a fully vegan recipe, so totally egg and dairy free and gluten free too. Of course you can use butter and milk where ever I have used the replacement products.

2 dl (1 cup) sweet potato puree

1/2 dl (1/4 cup) rice milk

1 1/2 dl (3/4 cup) dark brown sugar

1/2 dl (1/4 cup) vegetable oil

1/2tsp vanilla powder

a few drops of vanilla extract

1/2 tsp vanilla sugar

3/4 dl (almost 1/2 cup) coco powder

1/2dl (1/4 cup) sugar

3 tbs golden syrup

2dl (1 cup) gluten free self raising flour

1 tsp baking powder

50g grated dark dairy free chocolate

1. Preheat the oven to 190 celsius degrees.

2. Cook sweet potato cubes and puree them.

3. Mix together sweet potato puree, oil, rice milk, sugars, vanilla powder, coco powder, golden syrup and flour. In the end add the grated chocolate.

4. Bake for 40min. Test with a fork to make sure the cake is fully cooked.

Filling:

1/2 dl (1/4 cup) oat cream

1/2dl (1/4 cup) raspberries

1 tsp vanilla sugar

1-2 tbs caster sugar

1. Mash the raspberries with the fork. Mix the oat cream and raspberries together and add sugars.

Icing:

30-50g  dairy free margarin (butter goes perfectly too, in fact probably better due to the salty nature!)

1/2 dl (1/4 cup) oat cream

1dl (1/2 cup) icing cugar

3-4 tbsp coco powder

1. Whisk together the dairy free margarin and oat cream.

2. Whisk in the icing sugar and finish with adding the coco powder.

Build the cake. After cooking it, let it cool down first, cut it into halves, fill with the raspberry oat cream mix and coat with the delicious chocolaty icing.

ENJOY!