I like trying new recipes, but what I also enjoy is trying my own variations on recipes.
This week, I decided that this lock down time we have will be the perfect opportunity to see how I can improvise and play with a few of my favourite recipes.
I normally make a one pot chicken for those cold evenings, with some rice and veggies all in one. The children like it very much. This week I tried it with my soup powder recipe and added some potatoes. The chicken and potato I cut into large bite size pieces. I covered the chicken with the powder soup (is used veggie soup mix), and then I added the potatoes, the water and let it cook on the stove till it started boiling, and the potatoes were soft on the outside. I removed it from the stove and put mixture in an oven dish. I put it in the oven with a foil over to bake a further 20 minutes or so. I then added my frozen peas, corn and freshly chopped baby spinach and covered it again and cooked for another 10 minutes. (I added some sage with the mix this time too)
I also tried a new method of cooking the rice. It is the exact same way you cook pasta. Bring water to a boil (do not add salt), pour in your rice and cook for 11 minutes. ( I saw this method on The Kitchen, Food network and wanted to give it a try) It was a bit hard still after the time period was over, so I popped the rice in a sieve and steamed it till the rest was ready (about 5 minutes). It was perfect.
All in all it turned out not too back. The fact that I only added spices and salt to the meat and veggies and not the rice, made the sweetness of the vegetables very much noticeable.
Last night I made a variation on the carrot cake that I make. I it with less carrots, no nuts or raisins and when it came out of the oven I soaked it with a treacle syrup that I made. It was a huge huge hit, so much so that by the time I remembered to take a photo there was none left.
I will just have to make it again.