Tag: Food

My Abundant Life 7-15-26

On By Heather HoustonIn My Abundant LifeLeave a comment

July 15th, 2026

Guess Who’s Coming To Dinner

“I learned early on that setting a table is so much more than just laying down knives and forks. It is creating a setting for food and conversation, setting a mood and an aura that lingers long after what was served and who said what was forgotten.”

Peri Wolfman (Author; June 1960)

“The rituals of nourishment cry out for the communion cups, the special plates on which to break bread, the candle flame, the circle drawn in the dirt. Ritual protects and heals, ritual symbolizes to all who come to your tale seeking rest and renewal that they are enclosed within a sacred space. You may think you’re only laying a place at the supper table, but when you trust and follow your creative impulses to bring forth something beautiful, you experience the Sacred in the ordinary. Moses looked for God in the burning bush. We need look no further than our tables, the tables that the Hebrew Psalmist tells us have already been prepared for us so that our cups might runneth over.”

“When you take extra moments to prepare an attractive table, you’re really performing an invocation, welcoming Spirit to be present in recreation and remembrance. Choosing to dine rather than just eat is a small but significant step toward self-nurturance, and one to savor as long as we live. Creating an inviting table is possible more nights than you think, especially if you approach is as another venue of artistic expression in your daily round and confine your efforts, as Peri suggests, to ‘the simple, the doable, and the affordable.'”

“Today, start using and enjoying the beautiful things that already surround you in the home. Don’t save their loveliness only for other people to recognize and appreciate. Using them, you will become aware that authentic aspirations–from setting a pretty table to finding your life’s calling–are legitimate longings.”

“I believe every meal is a dinner party and we use all our fine ware to celebrate our dining with one another. Use it or lose it!”

–Ban Breathnach, Sarah. “Simple Abundance: A Daybook of Comfort and Joy”. Grand Central Publishing. (1976). Kindle Page 258 to 260 of 501.

I challenge each of you on this blog series to post comments so we all can grow together.

My Abundant Life 7-14-26

On By Heather HoustonIn My Abundant LifeLeave a comment

July 14th, 2026

The Celebrating Table

“The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction.”

Laurie Colwin (American Writer; June 14th, 1944 to October 24th, 1992)

“The evening meal should be the highlight of the day. If the day has been peaceful, pleasurable, and profitable, it’s time to celebrate. If the day has been difficult and discouraging, it’s time for comfort and consolation–blessings by themselves and reason to celebrate. Either way, the celebrating table bids.”

“Planning, shopping, and cooking in the space of an hour is self-abuse pure and simple.”

“We need time to defuse, to contemplate. Just as in sleep our brains relax and give us dreams, so at some time in the day we need to disconnect, reconnect, and look around us. We must turn off the television and the telephone, hunker down in front of our hearths, and leave our briefcases at the office, if for only one night. We must march into the kitchen, en famille or with a friend, and find some easy, heartwarming things to make from scratch, and even if it is but once a week, we must gather at the table, alone or with friends or with lots of friends or with one friend, and eat a meal together. We know that without food we would die. Without fellowship life is not worth living.”

Laurie Colwin (American Writer; June 14th, 1944 to October 24th, 1992)

“Sharing a meal with my husband is one of the highlights of my day. I love how we creates meals with love and creativity. I see his full self-expression when he cooks.”

–Ban Breathnach, Sarah. “Simple Abundance: A Daybook of Comfort and Joy”. Grand Central Publishing. (1976). Kindle Page 257 to 258 of 501.

I challenge each of you on this blog series to post comments so we all can grow together.

My Abundant Life 7-10-26

On By Heather HoustonIn My Abundant LifeLeave a comment

July 10th, 2026

Kitchen Mysticism

“After all, it is those who have a deep and real inner life who are best able to deal with the irritating details of outer life.”

Evelyn Underhill (English Writer; December 6th, 1875 to June 15th, 1941)

“I desperately need to restore harmony in my life, to find balance again between the inner and the outer, the visible and the invisible. The writing doesn’t seem to be coming from me as much as through me, almost in spite of me. Today the strings on this instrument are very taunt. I’ve got to loosen them so that they don’t snap. Maybe you feel the same way. Maybe the pitch of pressure is too high, the tone in your voice too sharp, the decibels of the demands on you deafening.”

“We need to explore the fourth Simple Abundance principle–harmony–most deeply when life is out of tune.”

“Evelyn Underhill, an English mystic and writer of the early twentieth century, believed that women mystics with worldly responsibilities often became ‘visionaries, prophetesses’ because they were able to combine ‘spritual transcendence with great practical ability.’ Be they poets, saints or cooks, they ‘remained all their lives the devout lovers of reality’ while seeking Spirit.”

“I feel my own unfolding and peeling transformation has led me to my own understanding as a goddess and mystic.”

–Ban Breathnach, Sarah. “Simple Abundance: A Daybook of Comfort and Joy”. Grand Central Publishing. (1976). Kindle Page 251 to 252 of 501.

I challenge each of you on this blog series to post comments so we all can grow together.

My Abundant Life 7-9-26

On By Heather HoustonIn My Abundant LifeLeave a comment

July 9th, 2026

Nursery Fare For Children of All Ages

“Animal crackers, and cocoa to drink,

That is the finest of suppers, I think;

When I’m grown up and can have what I please

I think I shall always insist upon these.”

Christopher Morley (American Journalist & Novelist; May 5th, 1890 to March 28th, 1957)

“When you’re cranky and cry easily, when you are so tired that your eyes burn from keeping them open, when you need hugs and someone to pat the top of your head and whisper ‘Shh… There, there…’ and no one is around, you need nursery fare. Nursery foods are the well-loved recipes from childhood that conjure up the happy, innocent moments when all was right with the world because we knew our place in it. The times when, dressed in our flannel pajamas, we sat down for supper before a story and bed…”

“I often wonder how I didn’t become 300# with the neglect was worse as food was soothing. Likely because food was scarce I could rely on that for all my needs.”

–Ban Breathnach, Sarah. “Simple Abundance: A Daybook of Comfort and Joy”. Grand Central Publishing. (1976). Kindle Page 249 to 251 of 501.

I challenge each of you on this blog series to post comments so we all can grow together.

2026 World Cuisine Tour (Chicken) 1-15-26

On By Heather HoustonIn 2026 World Cuisine Tour (Chicken)Leave a comment

January 15th, 2026: Galliina en Salsa de Cacahuete (Chicken in Peanut Sauce) (Equatorial Guinea)

“The country randomizer selected Equatorial Guinea in Africa.”

Gallina en Salsa de Cacahuete is rich, nutty, and savory dish from Equatorial Guinea. It’s pretty simple, but takes a while to do all the steps. First you make a chicken stock using the chicken pieces plus onion, garlic, bay leaves and spices (peri peri). After covering and simmering it for about 20 minutes in chicken stock, you set the chicken aside, then set about making the peanut sauce. Here you use tomatoes, onion, garlic, salt, cumin and chili’s (peri peri) and roasted peanuts that are ground up. Then using the chicken stock that was set aside, you bring the sauce up to a pourable consistency, drop the reserved chicken in and let it simmer together for about another 20 minutes. Serve it over coconut rice. I made the rice by rinsing basmati rice and soaking it for a half hour before bringing it to a boil in coconut milk, a little salt and a couple of bay leaves. Once it came to a boil, I turned it down and stirred it on a medium heat till the water in the coconut milk had largely evaporated, then I covered it off the heat and let it sit for about 20 minutes before fluffing it with a fork.

Chef Chasan Recipe Notes
Flag of Equatorial Guinea
Map of Maldives

Galliina en Salsa de Cacahuete

  • Prep Time: 30-minutes
  • Total Time: 2-hour 20-minutes
  • Serves: 4

Galliina en Salsa de Cacahuete Ingredients:

  • 3–4 lbs. chicken, cut into serving pieces
  • 1 onion, quartered
  • 2 cloves garlic
  • 1 bay leaf
  • Salt to taste
  • Water (enough to cover)

Galliina en Salsa de Cacahuete Peanut Sauce Ingredients:

  • 1 to 1½ c. raw peanuts, shelled (or unsweetened peanut butter)
  • 2 T. oil or lard
  • 1 onion, chopped
  • 2 cloves garlic
  • 2 tomatoes, chopped (or 1 c. canned tomatoes)
  • 1 tsp. ground cumin
  • ½ tsp. achiote (optional, for color)
  • Salt to taste
  • Reserved chicken broth (about 2–3 c.)

Galliina en Salsa de Cacahuete Directions:

Step 1: Cook the chicken

  1. Place the chicken pieces in a large pot.
  2. Add onion, garlic, bay leaf, salt, and enough water to cover.
  3. Simmer gently until tender: Chicken: 35–45 minutes.
  4. Remove the meat and reserve the broth.

Step 2: Prepare the peanuts

  1. Traditional method
    • Toast raw peanuts in a dry skillet over medium heat until fragrant and lightly browned.
    • Let cool slightly, then grind or blend into a thick paste.
  2. Shortcut
    • Use natural, unsweetened peanut butter (no sugar).

Step 3: Make the sauce base

  1. Heat oil or lard in a pan.
  2. Sauté onion until soft.
  3. Add garlic and cook briefly.
  4. Add tomatoes and cook until broken down and saucy.
  5. Stir in cumin and achiote (if using).

Step 4: Build the peanut sauce

  1. Add the ground peanuts (or peanut butter) to the pan.
  2. Slowly stir in warm chicken broth, a little at a time, until you get a smooth, thick sauce.
  3. Simmer gently 10–15 minutes, stirring often so it doesn’t stick.
  4. Season with salt to taste.

Step 5: Combine

  1. Add the cooked chicken pieces to the peanut sauce.
  2. Simmer together 10–20 minutes so the meat absorbs the flavor.
  3. Adjust thickness with more broth if needed—the sauce should be rich but pourable.

2022 World Cuisine Tour (Chicken) 3-12-22

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March 12th, 2022: Maldivian Chicken Curry (Maldives)

“The country randomizer selected Maldives. Maldivian Chicken Curry is on the menu…I had to first figure out exactly where the Maldives are….then I realized, “oh, it’s close to Sri Lanka!”

So this should be interesting.

The recipe is pretty straight forward, and the curry quite mild. You start off with an onion chopped or sliced and sauté it in a little vegetable oil gently for about 10-minutes, add a pile of finely chopped garlic and ginger and two hot green peppers (we used Soriano and jalapeño). When that has cooked down you add the spices. Mild chili powder, mild curry powder, turmeric, cumin, curry leaves (we used bay leaves), and cinnamon sticks. For a little more heat I added a little peri peri, cayenne pepper and some Sri Lanka curry powder (which is black pepper based). All that cooks down then you add a little tomato purée and water (I added chicken stock). When that’s simmering, in goes the skinless chicken thighs bone in, and it cooks covered for 45 minutes. Next you add a can of coconut milk, bring it to a boil and then serve it over rice dressed with some coconut.

What truly satisfying curry. Really savory and mild with just a little heat. Not sure how hot it was, we put some yogurt on the plate to cool it down.

Top marks for this one!”

Chef Chasan Recipe Notes
Flag of Maldives
Map of Maldives

Maldivian Chicken Curry

  • Prep Time: 20-minutes
  • Total Time: 1-hour 25-minutes
  • Serves: 6

Maldivian Chicken Curry Ingredients:

  • 3 T. vegetable oil
  • 1 large onion, sliced
  • 10 cardamom pods, split
  • 6-8 cloves
  • 4 garlic cloves, finely chopped
  • 15g ginger, peeled and finely chopped
  • 2 large green chilli (1 serrano & 1 jalapeno), sliced
  • 10 fresh or dried curry leaves or bay leaves
  • 2 tsp. mild chilli powder
  • 2 T. mild curry powder & some Sri Lanka Curry Powder
  • 2 tsp. turmeric
  • 2 tsp. ground cumin
  • 2 cinnamon sticks
  • 3 T. tomato purée
  • 6 chicken thighs, skin removed
  • 1 x 400-ml. tin coconut milk
  • peri peri, to taste
  • cayenne pepper, to taste
  • a handful coconut flakes, toasted, to serve

Maldivian Chicken Curry Directions:

  1. Heat the oil in a large pan, add the onion and cook gently for 10-minutes. Put the cardamom and cloves on a small square of muslin and tie with string to make a pouch.
  2. Add the garlic, ginger, chilli and curry leaves to the onions, and cook for a few minutes, stirring.
  3. Add the chilli powder, curry powder, turmeric, cumin and cinnamon sticks; stir for 2-3 minutes until the mixture becomes fragrant.
  4. Add the tomato purée and 1 tsp. of salt, cook for a few minutes, then stir in 500-ml. water and the spice pouch. Bring to a simmer.
  5. Add the chicken, bring back to simmering point, cover and leave to simmer gently for 40-45 minutes, stirring occasionally, until the chicken is cooked through and tender.
  6. Add the coconut milk; bring back to a simmer. Season, sprinkle with coconut flakes and serve with rice.

2022 World Cuisine Tour (Chicken) 3-5-22

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March 5th, 2022: Galinhada (Brazil)

“We get to visit Brazil today in our World Tour of Chicken! Galinhada is in the menu!! Or more correctly Franco com Aroz!

This is a super yummy dish!

We added extra garlic, used shallots in the pot, added peri peri to the marinade and used 4 chorizo sausages. It turned out great – very tasty, one that will be on our chicken rotation.”

Chef Chasan Recipe Notes
Flag of Brazil
Map of Brazil

Galinhada

  • Prep Time: 15-minutes
  • Marinade: 2-hours
  • Cook Time: 1-hour
  • Total Time: 3-hours 15-minutes
  • Serves: 6

Marinade Ingredients:

  • 1 onion, peeled
  • 3 garlic cloves, peeled
  • ½ c. fresh parsley
  • 1 T. ground turmeric
  • 1 T. apple cider vinegar
  • ½ c. olive oil
  • Salt and freshly ground pepper, to taste

Marinade Directions:

  1. In a food processor, combine all the marinade ingredients and process until smooth.
  2. In a bowl, combine the chicken and marinade, tossing so every piece is thoroughly coated. Cover with plastic or foil and refrigerate for at least 2 hours (or overnight).

Galinhada Ingredients:

  • 1-½ # skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 tsp. olive oil
  • 4 (aprox. 8 ounces) chorizo sausages, sliced
  • 1 onion, chopped
  • 1 large carrot, finely diced
  • ½ c. white wine
  • 2-½ c. chicken broth
  • 1 c. white long-grain rice, rinsed
  • 2 bay leaves
  • 2 Roma tomatoes, chopped
  • Salt and freshly ground pepper, to taste
  • 1/4 c. chopped parsley

Galinhada Directions:

  1. Heat the olive oil in a large pot or Dutch Oven, over medium heat. Brown the sausage on both sides, about 5-minutes. Then, remove with a slotted spoon into a plate and reserve.
  2. Remove the chicken from the marinade, reserving the excess marinade for later. Add the chicken to the pot, sautéing until lightly browned on all sides, about 10-minutes. Remove from the pot and reserve.
  3. Add more oil if needed, then sauté the onion and carrot until they begin to caramelize slightly, about 5-minutes.
  4. Pour in the wine to deglaze the pan, scraping all the browned bits from the bottom of the pot.
  5. Return the chicken and sausage to the pot, and pour in the chicken broth. Cover and reduce the heat to medium low. Simmer for 15-minutes.
  6. Add the rice, tomatoes, bay leaves, reserved marinade and a pinch of salt and pepper. Stir to combine. Cover and continue cooking for another 15-minutes, or until the rice is cooked. There will still be some liquid in the pot, that is normal.
  7. Turn the heat off and let the Galinhada rest, covered, for 10-minutes.
  8. Stir in the fresh parsley and serve!

2022 World Cuisine Tour (Chicken) 2-26-22

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February 26th, 2022: Sri Lanka Chicken Curry (Sri Lanka)

“Todays World Tour of Chicken dishes takes us to Sri Lanka where their version of spicy chicken curry seems to be the national dish! Exciting!

The curry is hot. The chicken falls off the bone. The sauce thickened and the flavors intensified. Definitely needed a dollop of sour cream to cut the heat. But even so, absolutely delicious!”

Chef Chasan Recipe Notes
Flag of Sri Lanka
Map of Sri Lanka

Sri Lanka Roasted Curry Powder

  • Prep Time: 20-minutes
  • Cook Time: 5-minutes
  • Total Time: 25-minutes
  • Serves: 4

Sri Lanka Roasted Curry Powder Ingredients:

  • 4 T. coriander seeds
  • 3 T. cumin seeds
  • 2 T. black peppercorns
  • 2 T. basmati rice
  • 1 T. black mustard seeds
  • 3 tsp. whole cloves, large about 15 cloves
  • 2 tsp. scant, cardamom seeds from green cardamom seeds from the pods
  • 1 tsp. fennel seeds

Sri Lanka Roasted Curry Powder Directions:

  1. Place the rice on a dry non stick pan. Heat over medium heat until the rice starts to turn light brown.
  2. Add the rest of the spices and pan roast for a further 3 – 5 minutes until the spices start to brown, toast and become aromatic.
  3. Keep moving the pan to prevent the spices from burning. Also adjust the cook times according to your stove and pan, to avoid burning the spices. Or your curry powder will be bitter.
  4. Remove from the heat and let the spices cool down.
  5. Once the spices cool down – use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder in batches and mix well. Store in an air tight container.
  6. Use as needed.

Sri Lanka Chicken Curry Ingredients:

  • 2-3 T. coconut oil
  • 1/2 onion yellow or red, diced or sliced.
  • 4 garlic cloves minced
  • 1 inch ginger minced
  • 6 – 7 curry leaves or 2 bay leaves
  • 2.5 T. roasted Sri Lankan curry powder
  • 1 cinnamon stick or 1 small regular cinnamon stick
  • 1/2 tsp. salt plus more to taste
  • 1 tsp. cayenne pepper or chili powder (less if you like it less spicy.)
  • 1 T. paprika not smoked or sweet paprika
  • 8 chicken thighs
  • 2 serrano peppers (or regular green chili) cut length-wise, with or without seeds
  • 3 roma tomatoes cut into cubes (or 2 medium-sized regular tomatoes)
  • 2 tsp. brown sugar
  • 2 tsp. apple cider vinegar
  • 1 c. coconut milk
  • 1/2 c. water

Directions:

  1. Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
  2. Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
  3. Add the chicken, serrano peppers/green chili peppers, salt, 3 roma tomatoes, 1 tsp sugar, and mix to coat. Cook for 10-minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don’t burn.
  4. Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
  5. Lower the heat, and let it simmer with the lid closed, for 15 – 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can be adjusted to your taste!
  6. If the chicken curry gravy is too thin, or there’s too much of it, uncover and simmer the curry for a further 10-minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken.
  7. Turn off the heat and let the chicken cool down slightly. Serve with rice or roti. You may add a side of yogurt to add as needed if the curry is too hot.

2022 World Cuisine Tour (Chicken) 2-19-22

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February 19th, 2022: Martinique Coconut Chicken Curry (Martinique)

“Our world chicken tour took us to the Caribbean island of Martinique for tonight’s meal: Martinique Coconut Chicken Curry meal. It’s an interesting meal because I’m used to Indian and Korean curries but I’m excited to see how it turns out!

Pre-dinner drink to enjoy while cooking a Malibu Bay Breeze, basically equal parts rum, pineapple and cranberry juice. Yummy. We drank those then listened to Caribbean beach music while we cooked.

The most interesting part of the meal was the curry paste. A mortar and pestle were used to turn mustard seed, fresh garlic, coriander, sea salt and a habanero pepper (no scotch bonnet to be found) into a paste.

The chicken was browned in a little oil, and then onion, eggplant, butternut squash and potato were browned in the same pot. The curry paste was added, Eventually you add the chicken back along with coconut milk, tamarind paste, chicken stock and bay leaves.

It simmers for almost 40-minutes covered, then I took the chicken out, and cooked the sauce down to thicken it and concentrate flavor.

Then I added back the chicken along with fresh mango and papaya, lime juice and rum. You let the fruit warm up and the alcohol cook off.

We served it over coconut rice with some toasted dried coconut as a garnish.

It was a yummy meal filled with umami and flavor. And the curry was mild but quite good. I really enjoyed this.

I’m going to purée the sauce and run it through a sieve to try a variation.”

Chef Chasan Recipe Notes
Flag of Martinique
Map of Martinique
  • Prep Time: 25-minutes
  • Total Time: 1-hour 15-minutes
  • Serves: 6

Spice Mix

Ingredients:

  • 3 cloves garlic, coarsely chopped
  • 1/2 to 1 hot red chile, preferably Scotch Bonnet, seeded (wear gloves)
  • 1 tsp. sea salt flakes
  • 1 tsp. ground coriander
  • 1 tsp. yellow mustard seeds
  • 1/4 tsp. ground turmeric

Chicken Curry

Ingredients:

  • 4 T. sunflower or groundnut oil (peanut)
  • 5 chicken pieces, preferably thighs
  • Kosher salt and freshly ground black pepper
  • 18 oz. butternut squash, peeled and diced into 2-inch cubes
  • 2 onions, coarsely chopped
  • 1 eggplant, diced into 1 1/2-inch cubes
  • 2 to 3 large white potatoes, peeled and cut into 1 1/2-inch chunks
  • 3 small bay leaves
  • 1-3/4 c. coconut milk
  • 1-1/4 c. chicken bone stock
  • 1 T. tamarind paste
  • 1 large ripe mango, peeled and chopped into 2-inch chunks
  • 1 large ripe papaya, peeled and sliced
  • Juice of 1/2 lime
  • 1 1/2 T. rum or coconut rum (Malibu)

Directions:

  1. Using a mortar and pestle, combine the garlic, chile, salt, coriander, mustard seeds, and turmeric, and grind into a paste.
  2. Heat 2 T. of the oil in a large ovenproof casserole or heavy-bottomed saucepan. Season the chicken with salt, and black pepper, and brown the pieces on all sides. Remove the chicken from the pan, and set aside. Add the remaining oil, and cook the squash, onions, eggplants, and potatoes.
  3. Once the vegetables begin to soften and brown, sprinkle in the spice mix, and cook, stirring continuously, for 4-minutes to release the fragrance of the spices. Return the chicken to the casserole dish, and add the bay leaves, coconut milk, chicken stock, and tamarind paste.
  4. Bring the ingredients to a boil, then reduce the heat to a simmer, and cover. Cook until the chicken is tender and cooked through, about 40-minutes. About 5-minutes before serving, stir in the mango, papaya, lime juice, and rum, if using. Stir the mixture to incorporate, then cover, and cook until the fruit is hot. Adjust the salt, and pepper, if necessary, and serve with some boiled rice.

2022 World Cuisine Tour (Chicken) 2-12-22

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February 12th, 2022: Tarteletter med høns i asparges (Danish Chicken and Asparagus Tartlets) & Agurkesalat (Danish Cucumber Salad) (Denmark)

“Our World Chicken Dish tour continues tonight in Denmark. What do people who live near the Arctic Circle do with chicken?

Turns out it’s Tarteletter and Agurkesalat!

Basically a chicken and asparagus open pie, and a cucumber and onion salad. One thing I’m present to is that they don’t use spice in Denmark! So we added some white pepper and peri peri to make it edible.

We used muffin tins to make the tarts with puff pastry. I pre-cooked them to give them a chance to be crisp.

The chicken was par-boiled in chicken stock before being cut up into bite size chunks.

We used canned asparagus given the time of year. The recipe called for white asparagus but we could only find green.

The sauce was made with butter, flour, milk and a little of the chicken stock. The sauce was seasoned with salt and black pepper.

The pies were filled with chicken, asparagus, and sauce, then chopped with parsley and put in the 350-degree oven till the crust browned, about 30-minutes.

The salad was a cucumber and sweet onion salad. It was marinated in a vinegar, sugar and salt bath in the fridge for about an hour.

A comfort food sort of meal. Something I would expect north of the Arctic Circle!”

Chef Chasan Recipe Notes
Flag of Denmark
Map of Denmark

Tarteletter med høns i asparges (Danish Chicken and Asparagus Tartlets)

  • Prep Time: 40-minutes
  • Cook Time: 10-minutes
  • Serves: 4-6

Ingredients:

  • 3 boned, skinned chicken thighs
  • 6 c. water
  • 3/4 c. chicken bone stock
  • 3/4 c. milk
  • 5.5 T. butter
  • 4 T. flour
  • salt & black pepper, to taste
  • 2 tsp. white pepper
  • 1/2 tsp. peri peri
  • 14 oz. canned green asparagus or fresh asparagus; preferably white asparagus
  • frozen puff pastry for 6 tartlets (Used large muffin tin)
  • parsley, chopped for garnish

Directions:

  1. Preheat oven to 350-degrees
  2. Boil the water and add the chicken bone stock.
  3. Add the chicken meat and cook for 20-minutes.
  4. Take out the chicken and cut into smaller pieces, preferably in small squares.
  5. Save the water from the cooked chicken.
  6. If using fresh asparagus, cook it until tender and cut into smaller pieces.
  7. Grab a saucepan and add butter and flour stirring until the butter has melted.
  8. Add milk and some water from the cooked chicken into the sauce to thin sauce slightly.
  9. Add salt, black pepper, peri peri and white pepper to the sauce and let simmer for a few minutes.
  10. Add the asparagus and chicken to the sauce and make sure everything is heated through.
  11. Fill 6 muffin tins with puff pastry and bake for 10-minutes to pre-bake crusts for crispness.
  12. Now it’s time to fill the tartlets.
  13. Bake tartlets for 40-minutes or until the shell was crisp and golden brown.
  14. When finished, chop some fresh parsley and garnish on top of the tartlets.

Agurkesalat (Danish Cucumber Salad)

  • Prep Time: 1-hour 25-minutes
  • Serves: 6

Ingredients:

  • 1 English cucumber
  • salt, to taste
  • 1 c. water
  • 1 c. white vinegar
  • 4 T. sugar
  • 1/2 tsp. black pepper
  • sweet onion; thinly sliced

Directions:

  • Wash and peel cucumber. Cut cucumber into very thin slices and place in medium bowl, salt lightly, and let stand for 15 minutes.
  • Pour off all liquid from cucumber. In a small bowl mix together the water, vinegar, sugar and pepper. Thinly sliced sweet onions can be placed in the salad also according to taste and this is optional. Pour mixture over the cucumbers and place in the refrigerator for one hour or until chilled. Drain off liquid again or serve with a slotted spoon.