You know that sometimes, a break is needed to refresh mind, body and spirit. With our long working hours-AR and I barely stopped to breathe straight after our wedding celebrations back in late April/May. Our signs of needing a break starts with feeling tired and with little motivation to do much.
So the dear hubby booked us a night away at our favourite town-Mandurah. Happens to be where we got engaged too. This trip brought us to a little Cafe named Cafe Pronto- that served the best dessert style coffee ever. I think it was called Parfait Pazazz with Jazz. It features crushed hazelnuts on the rim-with creamy chocolate parfait(apparently made in its premises with cream and their chocolate).. with a hot espresso poured over it. Well, it's like a jazz up version of affrogato except this one tastes much richer. My favourite part? Dipping the TINY gingerbread man into the glass.
Anyhow, we are feeling alot more refresh for a Monday!
My first recipe of the week? The Creamy Chicken and Leek is one that I made to freeze. I love the tasty splash of sherry or dry white wine in this (some left overs that we had!). Again, I used Carnations low fat creamy milk, hence it has the texture without the calories.
Creamy Chicken and Leek Pie (makes around 12 pies)
400 grams chicken breast meat diced finely
1 leek chopped (white part only)- would have preferred to have 2 leeks
1 tablespoon of spread
1 tablespoon of flour
1 can of carnations evaporative milk
1/4 cup of white wine/sherry
3 puff pastry sheets
Melt butter. Cook Leek. Sprinkle flour and mix well. Stir in milk. Once it thickens, add chicken. Simmer for 10 mins till chicken is cooked and andd wine. Season to taste.
Pre heat pie maker and cut pastry to size. Spoon mixture onto each pastry case. Cover pie and cook per pie maker instructions.
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