The Sweet Life

I love chicken! I have it at least twice a week but I tend to get stuck in a routine and cook it the same old way each week. This week I was feeling inspired and wanted to mix it up a bit. I found this recipe and thought it looked delicious so I gave it a whirl...and I am glad I did because it was so good! I literally was so excited about it I dished it up so quickly that I forgot to get a photo once i'd taken it out of the oven, hence the photo dominated by vegetables! Its so easy to make and I didn't need to go out and buy anything special because i had all the ingredients already. It has to be one of the tastiest chicken recipes i have tasted! This recipe feeds 3-4 people.  Ingredients 6-8 chicken thighs (drumsticks would also work) 700g new potatoes (cleaned) 3/4 cup of white wine  1/2 cup of chicken stock 1 tablespoon of Dijon mustard 4 cloves garlic (crushed) 1/2 cup of finely chopped herbs (any herbs e.g. rosemary, parsley, thyme and/or sage) 3 t

I am always constantly looking for good banana muffin and banana bread recipes as we always have over ripe bananas in the house. This so far has been my favourite banana muffin recipe.  Here are a couple of handy hints when making this recipe: *Grind down the rolled oats in a food processor for a finer consistency. I place the oats in my food processor and pulse it to make it more like a powder consistency before I add it to the mixture.  This produces a muffin that is less like an oatmeal muffin, and more like a moist banana muffin.  *When using wheat flour, it is important to not over-mix your batter.  Over mixing results in dense, thick dough. Ingredients: 3 medium ripe bananas 2 eggs 1 cup rolled oats 1 cup wheat flour (I use wholemeal spelt flour)  1/2 cup raw honey (maple syrup or rice malt syrup) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon pure vanilla extract Method 1. Preheat oven to 165 ℃. 2. Mash

This vegetarian dish of eggs poached in a spicy tomato and bell pepper sauce is amazing! If you're serving shakshuka for breakfast, as is traditional, you might want the sauce mildly spicy; on those breakfast-for-dinner days, kick the heat up by adding more red pepper flakes, a pinch of cayenne, or even a few shakes of hot sauce. The recipe yields enough sauce for three people. Serve with slices of toasted crusty bread, for mopping up the sauce or by itself. Ingredients 4 tablespoons extra virgin olive oil 1 small onion  (diced) 2 cloves garlic  (diced) 1 large red bell pepper (diced) 1 teaspoon ground cumin 1 teaspoon sweet paprika 1/2 teaspoon mild red pepper flakes 1 small jalapeño pepper (seeds and ribs removed, diced) 2 tablespoon tomato paste 1 400g canned chopped tomatoes 1/2 teaspoon salt Fresh black pepper, to taste 3 large eggs 2-4 tablespoons roughly chopped fresh coriander or  parsley Method  1. Heat the oil in a la