Food for soul

…or homemade fast food dinner.

Crispy cheddar chicken

Here is how to. Chicken breasts cut into small peaces/bite size. In a food processor grind up crackers. I used Tuc paprika. Pour some milk, grated cheddar – 150 g and cracker crumbs into 3 separate small pans. Add salt and pepper into the cracker crumbs and stir to combine. Dip into milk, then press the cheese to the meat. Some of it will fall off when you add it to the cracker crumbs, but it is o.k. Preheat the oven and bake 15 minutes with the tinfoil on it. I put some olive oil at the bottom of the baking dish. After 15 minutes remove the tinfoil and sprinkle some dried herbs and bake for another 5-10 minutes with the grill function of your oven.

Original recipe here

Grilled cheese and ham wraps

You will need flour tortillas (the larger ones), some shallots, mustard, cheddar, pressed garlic, ham or chicken or in my not FOF-version parma ham, olive oil. I used this recipe as base, but changed a lot since I am not really big fan of ground beef.

Cut the ham, shallots and grate the cheese, then use microwave to make wraps warm, this way they won’t crack during folding. First comes some mustard, then the cheese with shallots, then ham and some garlic on the top. Roll up tortilla burrito-style and place on preheated indoor grill (I used my George Foreman heart). Grill for about 5 minutes and serve with large bowl of salad.
Next time I will try to make a photo before we eat everything up. If you are wondering which grill is it – it is this one. First time I grilled using indoor classic table grill and I was not very happy with the result. I love my Foreman grill and use it most of the days in a week, even if only for some fast vegetable side dish. Or to grill some waffles stuffed with berries – this you don’t have from me. Because it goes straight to the hips!

O.k. I’m officially addicted. We had these wraps for dinner, for breakfast and in between. Hot melting cheese and crips wrap around it is my definition of heaven.

I adore home made mayonnaise. Plain or with garlic or with chilli heart or or or…and when in a hurry, you can use this one (instagram folks saw this already) – free range eggs and chilli love.

Even the most boring sandwich will get some flavour kick with this.

Coconut cream dip for fruits

Original recipe here, but I modified it again, since I don’t have american ingredients.

This blogger is my kind of girl! Desert now, dinner later. Yes please!

I used whipped cream, icing sugar, full fat yogurt greek style, cream of coconut – not coconut milk! You can probably find this in the aisle with the margarita mix & other mixers. I shop for ingredients like this online.
Usually online shops for bartender’s stuff have things like this.
First, mix whipped cream stiff, then warm up briefly the cream of coconut, otherwise it is too hard to process it.
Then mix gently the whipped cream with yogurt (remember real greek yogurt, no weight watchers poor supstitute), add flavor and sugar and put in the fridge for an hour or two. I like to use coco tara, every decent mixologist all around the world use this product.


Honey glazed chicken with bacon

Orignal recipe here:

Prepare chicken breasts, thin bacon slices (pancetta), honey, mustard and fresh lemon juice.
Cut the chicken breasts, in a small bowl stir honey with mustard. Squeeze in some lemon juice. Wrap the bacon around the chicken. Brush the chicken bites with half the marinade. I like to add a drop or two of a liquid smoke.
Bake them in a preheated oven at 200 C for 10 to 13 minutes or until the bacon is crispy. Flip them over and brush them with the remaining marinade. Flipping works great with a barbecue tongs, a tool used almost daily in my kitchen. Put everything back in the oven for another 10 to 13 minutes, until the other side is crispy as well. If you have a lazy day it will work even without flipping, I heard this from a friend.

After all these meals, hospital food tasted even more disgusting.

Now please excuse me some lemons bars still need to be made. Only today not lemons bars then rather strawberry bars.


Statement accessory for your kitchen! Wall Corkscrew by BOJ

Tradition and innovation in perfect aesthetic harmony: first created by David Olañeta in 1954 for Spanish wine accessories label BOJ, the Wall-Mounted Corkscrew hasn’t lost its impressive design relevance. This classic piece in lacquered zamak makes it easier than ever to open any kind of corked bottle with minimal effort, adapting its mechanism to any shape. The industrial charms of this unusual design does more than bring an unexpected accent to interiors, it gets the conversation started any evening the wine comes out.

Sapporo Coffee Table by MADE DESIGN, painted steel, 95 eur.

Created by Toni Pallejà at Barcelona label Porcuatro, the Sapporo Coffee Table’s lightweight, linear form brings a splash of colour to offices, waiting rooms, and living rooms. Simple and minimalistic, the Sapporo helps to take the aesthetic pressure off of the daily grind.

Porcelain by Seletti

Porcelain Egg Holder, also great as jewellery holder.