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One Pot Chicken Chinese Recipe by Donna Hay

Posted by Certain Cravings on October 25, 2014 at 3:00 PM Comments comments (2)

Work has been so crazy, so unfortunately I didn't have time to cook or work on my blog. I was too tired and drained after a whole week at the office. Finally I've found something which is very easy to make.  After a day of work I really don't feel like cooking. I just want to a quick bite that doesn't take it hours to make. Do yourself a favour, try this recipe! Oh don't forget to remove the ginger and garlic ;-) 



  • 3 cups (750ml) chicken stock
  • 6 slices ginger
  • 4 cloves garlic, halved
  • 1 long green chilli, sliced
  • 1½ cups (300g) jasmine rice
  • 4 x 125g chicken thigh fillets, halved
  • 4 green onions (scallions), sliced
  • 1 cup coriander (cilantro) leaves
  • soy sauce, to serve;


  1. Place the stock, ginger, garlic and chilli in a deep frying pan over high heat and bring to the boil.
  2. Add the rice and stir once to distribute evenly over the bottom of the pan. When the stock comes back to the boil, add the chicken.
  3. Cover, reduce heat to low and cook for 20 minutes or until the rice has absorbed the stock and the chicken is tender.
  4. Top the chicken and rice with the onion and coriander and serve with soy sauce.










Patatas Bravas from Jamie Oliver Food Escapes

Posted by Certain Cravings on August 3, 2014 at 10:10 AM Comments comments (0)

The sauce is so good!!! It's the combination of salty and spicy. I thought this would be a quick recipe, but it takes more time than I expected. It's not because it's a complicated dish, but it's a lof of prep work. It took me almost an hour to make this, but it was totally worth it! Of course there is an easy cheat. Just buy patatas bravas sauce at the store, but I guarantee you, it can never be this good as this home made sauce :-) 




  • 4 medium potatoes, peeled and halved;
  • 2 cloves of garlic, peeled and finely sliced;
  • 2 sprigs of fresh rosemary, leaves picked (dried rosemary is also fine);
  • 1 tsp. sweet paprika;
  • 1 tsp. fennel seeds;
  • 1 tsp. sea salt.


For the bravas sauce:


  • Olive oil;
  • 1 onion, peeled and finely chopped;
  • 4 cloves of garlic, peeled and sliced;
  • 3 red chiles, deseeded and roughly chopped;
  • 1 carrot, peeled and finely chopped;
  • A few sprigs of fresh thyme, leaves picked (dried thyme is also fine);
  • One 400g can of chopped tomatoes;
  • 1 Tbs. sherry vinegar;
  • Sea salt and freshly ground black pepper.


Parboil the potatoes over medium heat for 10 to 15 minutes, or until they are starting to get tender but still hold their shape. Drain in a colander and leave to steam dry until cool.

Meanwhile, put a pan on low heat and start your bravas sauce. Add a lug of olive oil, and once hot, add the chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft but not colored. Add the chiles, carrot and thyme leaves and cook for another 5 minutes. Add the canned tomatoes, sherry vinegar and a good pinch of salt and pepper. Bring to a boil, then turn the head down and simmer for 15 minutes, or until the carrots are soft and the sauce is lovely and thick.

While your sauce simmers, put a large frying pan over medium heat and add enough olive oil to cover the bottom of the pan by 1/2 cm thick, Cut your potatoes into large bite-sized chunks. Once the oil is hot, carefully add your potatoes to the pan. Cook them for around 8 minutes, turning occasionally until golden all over. You need to do this in batches so you don’t overcrowd the pan. Add your garlic and rosemary leaves to the pan for the last minute of cooking.

Transfer the potatoes, garlic and rosemary to a plate lined with paper towels to drain, then scatter over the paprika, fennel seeds and a good pinch of salt and toss together until well coated.

Carefully tip your cooked sauce into a blender, or use an immersion blender, and whiz until lovely and smooth. Have a taste and adjust the seasoning if necessary. Serve in a jug next to your potatoes or, if you want to be more traditional, pour the sauce over your potatoes before serving and toss together like I’ve done here. If you have any leftover sauce, use it with pasta or a homemade pizza. Serves 4 as tapas.

Beef Stroganoff from Jamie Oliver 15 minutes meals

Posted by Certain Cravings on November 11, 2013 at 3:10 PM Comments comments (0)

I only know beef stroganoff as a beef stew, so I was a bit suprised with this 15 minutes version of Jamie Oliver. Of course it's not the same as the beef stroganoff, but that doesn't mean it's bad. It's just different. If you are a big fan of the stroganoff sauce, well maybe this recipe is not right for you. I don't find it as  comforting as the classic version.


1 mug (300 g) of 10 minute wholegrain of basmati rice;
1/2 bunch of fresh thyme;
200g baby spinach;

2 small red onions;
1 handful of gherkins;
1 bunchh of fresh flat-leaf parsley;

300g mixed mushrooms;
olive oil;
3 cloves of garlic;
2x 200g sirlon steaks (fats removed);
1 heaped tsp sweet paprika;
1 lemon;
1 swig of brandy;
4 heaped tbsp flat-free natural yoghurt;
1 swig of semi-skimmed milk. 


  1. Get a medium pan. Put one mug of rice with two mugs of boiling water. Next add the thyme leaves with a pinch of salt and pepper. Put the lid on, stirring occasionally. 
  2. Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl. 
  3. Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well. 
  4. Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil. Next squash in the unpeeled garlic through a garlic crusher and add two thirds of the parsley pickle, stirring regulary. 
  5. Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the fine grated lemon zest. 
  6. Tip the mushrooms on to a plate. Then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden. 
  7. Add the spinach to the rice pan and put the lid back on. Add the brandy to the steak. Carefully light it with a match (be very careful, remember it's optional!), let the flames subside. 
  8. Return the mushrooms to the pan with the yoghurt and milk and bring to the boil. Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top. 
  9. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height. 

Green Tea Salmon with Miso Greens by Jamie Oliver 15 minutes meals

Posted by Certain Cravings on July 13, 2013 at 7:10 AM Comments comments (0)

This recipe immediately caught my attention. I've never combined green tea with salmon, so I had no idea how it would taste like. Also I 've never used miso with chilli to make a sauce. If you have any doubts about the flavours, well don't! It is really worth the effort! Although the recipe should only take 15 minutes, it took me about half an hour. I'm just not very quick in the kitchen. 

By the way you can use skinless salmon filet if you want. The green tea sticks on the salmon and forms a crispy skin. 


  • 4x 120g salmon filets, skin on, scaled and pin-boned
  • 2 green tea bags
  • olive oil

  • 1x400g tin of light coconut milk
  • 300g of basmati rice
  • 1/2 a lemon

  • 1/2-1 fresh red chilli
  • 1 small thumb sized piece of ginger
  • 1 heaped tsp miso powder or 1 tbsp miso paste
  • 1/2 a bunch of fresh coriander
  • 1/2 a lemon
  • 2-3 tbsp low salt soy sauce
  • 1 heaped tsp runny honey
  • 200g sugar snap peas
  • 200g tenderstem broccoli
  • 1 bunch of asparagus (300g)
  • 1 lime


  1. Put the salmon on a plate, rip open the green tea bags and scatter the contents over the fish.
  2. Season with salt and pepper and rub it on the salmon
  3. Put into the frying pan, skin side down, with 1 teaspoon of oil, turning until golden on all sides. (I used a low heat).
  4. Pour the coconut milk, 1 tin's worth of rice and 1 tin of boiling water into a large pan. 
  5. Add 1/2 lemon, stirr well, cover and cook for roughly 10 minutes, stirring occasionally, then turn heat off. 
  6. Finely slice 1/2 the chilli for garnish and throw the rest into the liquidizer with the peeled ginger, the miso powder or paste, most of the coriander, the of 1/2 a lemon, soy sauce, honey and a splash of water, then whiz until smooth. 
  7. Pour the rest of the kettle water into the medium pan. 
  8. Add the sugar snaps, trimmed broccoli and asparagus and a pinch of salt and cook for a few mintues, until just tender. 
  9. Remove the cooked salmon from the pan, gently pull the skins off and put back soft-side down to crisp up for 30 seconds. 
  10. Pour dressing on to a platter, then quickly drain the greens and dplace nicely on top. 
  11. Fluff up the rice, then flake the salmon over the top, sprinkle with cilli and the rest of the coriander leaves, then serve with crispy salmon skin and lime wedges. 

British Burgers Recipe by Jamie Oliver 15 Minutes Meals

Posted by Certain Cravings on July 7, 2013 at 8:05 AM Comments comments (0)


  • 500g lean beef mince
  • 1 heaped tsp wholegrain mustard
  • 1 swig of quality beer or ale
  • olive oil
  • 4 wholewheat baps
  • 2 tsp fat free natural yoghurt
  • Worcestershire sauce
  • 1 ripe beef tomato
  • 2-4 gherkins
  • tomato ketchup to serve


  • 2 carrots
  • 1/4 of white cabbage
  • 1 pear
  • 1 small red onion
  • 2 tsp extra virgin oil
  • 1 tbsp red wine vinegar
  • 70 g rocket


  1. Put the mince into a bowl with salt, pepper, mustard, beer or ale. Scrunch and mix together. Divide the mixture into four and shap into patties about 2,5 cm thick .
  2. Put into the pan with one tablespoon of olive oil. Turning when crispy and golden. Pushing down on them with a fish slice so they're in good contact with the pan. 
  3. Place the baps into oven. Put the yoghurt into a small bowl and add a splash of Worcestershire sauce. Stirr and ripple it together. Please try this combination. It really works!
  4. Slice the tomato and gherkins on a nice serving board. I used cherry tomatoes for this recipe. 
  5. In te processor, grate the trimmed carrots, cabbage, pear (stalk removed) and peeled red onion. Put the extra virgin olive oil and vinegar into a serving bowl, tip in the grated veg, toss together and season to taste, then mix in the rocket. 
  6. Get the baps out of the oven, cut them in half and dollop with ketchup. 
  7. Top with slice of tomato and the burges. Let everyone build their own at table.