Baked Chicken Kiev

There is some debate where the chicken kiev originates from. Some say it’s Russia, whilst others say it’s Ukraine or even France. To be honest, I
don’t really care. All I care about is that the chicken goes well with the garlic and herb butter.

Chicken kiev was one of those dishes we’d have as a treat growing up. It was after all, non-Chinese food. However, the version we could afford  then were the ones made from reconstituted chicken. Yuck! Continue reading


Smoked Salmon Kedgeree


Enough with chocolate already! My last six posts were about chocolate. It’s not to say we don’t love chocolate, we do… especially J, but the page is getting a little overly-chocolatey, if that is at all possible.

I’m not a huge fan of cold-smoked salmon. Although it’s packed full of flavor, I just find it a little over-slimy for me. Hot-smoked salmon on the other hand is another matter. It is far more robust in flavor, and not at all slimy. The last few months I keep seeing it in the chilled seafood displays in PCC, but I never got around to buying any. Once I bought some, I was thinking of a way to incorporate it into a whole, wholesome, square meal. Continue reading

Dark Chocolate Peanut Butter Cups

The wonderful flavor marriage of peanut butter and chocolate is well-known. This version of the classic, commercial peanut butter cups are tastier, and dare I say it… healthier! Once you make these delicious morsels, you will never buy the inferior commercial ones again. These were added to my delicious homemade chocolate selection.

The shell is made with dark (bitter/semi-sweet) chocolate, and the filling is made with peanut butter and a little sugar. The best part of making things at home is that you can control the quality of the ingredients, and the relative amount of sugar added. Continue reading