Oven Grilled Breaded Chicken

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

There is a first for everything.
It was the first time that I used my oven's grill function for real with this recipe. Before that, the only times that I used it were when I wanted to toast some bread.

When I first made these breaded chicken fillets I wasn't very sure about using oven-grill as I worried if they were cooked unevenly, burnt or dried.  Therefore I preferred to go with a method I was familiar with and cook them in a grill pan.

When I prepared them for the second time I finally decided to take my chances with oven grill. Thanks God I did so, I was unbelievably happy with the result. They were browned on the top, soft and juicy inside, not dry at all.

It is a very very practical recipe. I hope you enjoy it too.


Ingredients:

500 g chicken breast slices
100 g stale bread, in pieces
50 g parmesan, roughly chopped
A few sprigs of parsley (leaves only)
Peel of 1/2 lemon (without the white)
Salt
1 small coffee cup of extravirgin olive oil (espresso cup)



Preparation:

Chicken and Vegetable Loaf with Tomato and Basil Sauce

TÜRKÇE İÇİN TIKLAYIN "Domates ve Fesleğenli Sos Eşliğinde Sebzeli Tavuk Köftesi"
PER ITALIANO "Polpettone di Pollo e Verdure con Salsa al Pomodoro e Basilico"

We are back from another Istanbul visit which was full of meetings, long chats, breakfasts, dinners and in addition, brightened with warm weather.

Our travel though started and ended a bit troublesomely.
Our flight had a slight delay, the airport was so busy that we waited in passport control queue as we never did before, but above all my baggage was lost!
Until the last minute I kept waiting with hope, I didn't even want to accept that it was within the bounds of possibility however the moment that airport personnel started to collect the unclaimed baggage on the baggage carousel was to be the moment that shattered any hopes left.
The worst part was that all the things in the luggage were mine. This sentence can give a wrong idea as if I'd be more content if they belonged to Stefano so let me correct it:) It would sound better to put it this way: All of my stuff was in that luggage! ;)

In fact, with the experience of our many air travels, we always divided our stuff in two luggage thinking that if one of them got lost we both would still have some things to use, always but this time. This time we did it in a hurry. Consequently I ended with no clothes at all. (A small confession: it was the first time that I prepared the baggage, not Stefano)

Fortunately my luggage was found the day after and delivered in the evening. I got by with the same clothings one day only.
However as soon as we opened the suitcase the room became overwhelmed with a dense smell of wine. One of the wine bottles that we brought as present was broken and wet whatever inside. I was obliged to wash almost everything thanking my lucky stars that it was the white wine, not the red one!

As for my misadventure on the way back.. I got sick. How horrible it is to be obliged to travel on the very same day that you get sick! Nevertheless I prefer not to be sick during our visit but after.

Our days passed with meeting the most people possible, family, relatives, friends...  If we actually lived there, probably there would often be some problem, obstacle, excuse from one of the sides and we couldn't see each other this easy and this frequently. Since our visiting dates are always predetermined and the time is limited everybody is obliged to plan accordingly.

I didn't use to eat kebap that often when I lived in Turkey, I am not even that fond of meat but I guess because of longing that was caused by living in another country our days passed by eating many kinds of kebap from kuyu kebap to adana, from iskender to urfa :) 
One of the things that I want to make justly is kebap. I had several trials but failed to obtain a close enough taste. It might have something to do with the fact that I can't find tail fat of sheep I suppose.

As for today's recipe...

Ingredients:
100g green beas
100g carrot, diced
100g red pepper, diced
50g onion, diced
400g water
10g parsley
500g chicken, bones and nerves removed, cubed
1 egg
25g bread crumbs
Sale
Pepe

Sauce:
Tomato and Basil Sauce


Preparation:

Chicken Scaloppini

TÜRKÇE İÇİN TIKLAYIN "Armut ve Peynirli Tavuk"
PER ITALIANO "Scaloppine di Primavera"

 

The blog has recently had some on and off again days, I know. The duration between the recipes got longer.

The main reason for that was I wanted to make some changes and alterations in our garage. 
I started removing partially the tiles, plastering, sandpapering, painting... 
At the beginning I was not sure if I could handle all by myself but I saw that the most important thing is to have enough will, one could learn almost anything. I worked as I pleased. I finished cleaning and painting. I have few more alterations to do with time.

Working days in garage were followed by our 3 days weekend escapade. 
We bought a 2 nights accommodation plus dinner package offer through Groupon a few months ago. We were able to book only last weekend, the place was fully booked by then. We felt kind of unlucky when we found out that it would rain all those days however we weren't annoyed by the rainy weather even a bit. On the contrary, we enjoyed the calm and quiet environments and used it to our advantage by taking hundreds of pictures thanks also to the digital revolution. 
Most of the time there were only two of us as if those places existed only for us to visit!

I would like to share a few pictures from our trip. They were fantastic places.

Parco Sacro di Bomarzo... Park of the Monsters of Bomarzo...

The dying town... Civita di Bagnoregio...

Palazzo Farnese di Caprarola... 

Villa Lante di Bagnaia...

Civitella del Lago...

Todi...

Friday there will be a new trip which is waiting for us. We haven't been to Istanbul since last August, it's about time, longing levels are running high.


I won't be around here next week so I wanted to publish at least a couple of recipes before we left.


Ingredients:
600g chicken breast, sliced
30g flour
A pinch of salt, pepper, ginger, nutmeg
600g water
300g Williams pear (not very ripe), chopped into small pieces
15g fresh lemon juice
150g Galbanino cheese* or similar, cut into slices 
Olive oil
Optional: finely chopped parsley (I haven't used)

* Galbanino is a solf, mild Italian cheese which melts in the mouth. It is not salty or strong. It melts great in he oven. If you like you can use another kind of melting cheese up to your taste, mozzarella, provolone, cacciocavallo...etc.

Preparation:
 

Cheese Stuffed Chicken Meatballs

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Ingredients:
50g parmesan
3 sage leaves
1 sprig of rosemary
40g bread crumbs (or stale dry bread)
400g chicken breast, cut into pieces
20g olive oil
Salt
Nutmeg
Freshly ground black pepper
1 egg
30g butter
100g fontina cheese (or some othere cheese you like, I used emmenthal)
30g onion
200g beer
200g water
1 tsp Thermomix vegetable concentrate
Flour


Preparation:

Chicken Breast With Sage

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Dear Friends,


Upon some requests I've decided to include also Italian versions of the blog's recipes which means I will be publishing the new recipes in 3 different languages, may God help me:)


With Stefano's help, we will try to translate old recipes as well. So this update is the reason why you might be seeing some old titles back again.


See you...


Ingredients:
50g onion
20g butter
200g milk
200g water
1 tsp Thermomix Vegetable Stock Concentrate
Salt (I didn't use, Veggie concentrate contains enough salt for me)
Black pepper
8 fresh sage leaves
500g chicken breast (small slices)
Flour
50g Emmenthal, roughly chopped (or Gouda, Fontina...etc)
1 egg yolk


Preparation:

Apple & Pear Chicken

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While trying new recipes sometimes I can't figure out how some would result. I was curious about this one as well. Traditionally we are not much used to use chicken together with fruits such as apple. Both Stefano and I enjoyed it! I hope you like it too.
  

Chicken and Vegetable Patties

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You may have noticed that it's been a while since I published any dessert or bread recipe. We can blame this on the weight I gained! My desire to try and publish new recipes for the blog, Turkey visit, lunch & dinner tables and invitations while mom was here and birthdays resulted as 3-4 kilos so my researches on glycemic index, calorie calculation, wii fit and balance board games have gained much speed :)


The biggest disadvantage of making bread with Thermomix is the challenge to set limit while slurping freshly baked and warm ultra delicious bread which you've just made! 
The unlucky thing is this has just happened after I bought a bread recipes book. I have many bread recipes which I'd like to try and adapt for TM. As soon as I loose a couple of kgs I am planning on going back into bread business, but moderately this time! :)

Meatballs and Fennel with Bechamel

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Meatballs
30g parmesan
2 eggs
30g flour
20g milk
50g bread crumbs
Salt, pepper
300g minced turkey
200g minced meat

Pineapple Stuffed Chicken Rolls with Kiwi Salsa

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Kiwi salsa, pineaple-cheese filling and chicken...

It is quite an interesting combination. I could at least say that this wouldn't be coming from neither Turkish traditional kitchen nor Italian:)

I loved each ingredient individually, I wondered how they would turn out altogether so I decided to try this recipe and I must say I am quite glad of the result


Ingredients:
8 chicken breast slices
30g extra virgin olive oil (+ extra to oil chicken slices)
Salt
200g pineapple (diced)
200g Provolone cheese (Gruyère, Cacciocavallo or some other cheese would be ok) (chopped)
80g spring onion
150g kiwi (roughly chopped)
350g whole milk
20-30g apple cider vinegar (up to taste)

Pinapple and kivi slices for decoration


Preparation:

• Tenderize and flatten chicken slices with meat pounder (Carefully not to tear them). Oil and season with salt
• Place diced cheese and pineapple over each slice and then roll them
• Wrap each one with aluminum folio and place in Varoma Bowl
• Chop onion for 5 seconds on Speed 7. Scrape down the sides with spatula
• Add oil and cook for 3 minutes at 100ºC on Speed 1
• Add kiwi, milk and vinegar. Place Varoma Bowl. Steam for 30 minutes at Varoma Temperature on Speed 1
• Set Varoma Bowl aside. 
• Blend salsa for 30 seconds on Speed 7, add salt if needed. (I didn't add)
• Decorate plates with pineapple and kiwi slices. Put chicken rolls, dress them with some salsa and serve

Afiyet olsun...


Note: You can use canned pineapple instead of fresh one provided that it is natural and not in some sugar syrup! I used canned pineapple slices


It's adapted with a few changes from the recipe called as Petto di Pollo all'Ananas in Salsa Kiwi from the book named Oggi...Frutta

Honey Mustard Chicken

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60g onion (quartered)
30g olive oil
1/2 tsp turmeric
20g flour
100g water
600g chicken (2-3cm cubed)
1 tbsp Thermomix stock concentrate
20g wholegrain mustard
30g honey
150g cream

• Chop onion for 3 seconds on Speed 7 and scrape down the sides of TM Bowl with spatula
• Add oil and cook for 3 minutes at 100ºC on Speed 1
• Add turmeric and flour. Mix for 3 seconds on Speed 4
• Add water and cook for 1 minute at 70ºC on Speed 1
• Add chicken, stock concentrate, wholegrain mustard and honey. Cook for 5 minutes at 100ºC on Reverse / Soft Speed
• Add cream and cook for 15-20 minutes at 100ºCon Reverse / Soft Speed

Serving tip: You can serve it with rice


Afiyet olsun...


The link for the original recipe is here 

Thanks to Trudy o for this delicious recipe

Chicken Kiev

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Chelsea prepared this delicious Chicken Kiev recipe by modifying Cordon Bleu Recipe which I previously published. (Thanks for the conversion and sharing Chelsea)

I had noted a side to try Chelsea's version but I totally forgot until few days back. As soon as I remembered I knew what to cook for the next dish



Chicken Kiev
100g parmesan, roughly chopped
500g chicken breast, roughly chopped
1 egg
20g flour
1/2 tsp salt


Garlic Butter
5g parsley leaves
2-3 cloves of garlic (for my palate 1 big clove or 2 small ones would be enough)
80g butter (removed from the fridge 5-10 minutes before using, chopped)

Coating:
1 egg (beaten)
Bread crumbs
Extra virgin olive oil

• Chop parmesan for 15 seconds by speeding up from 2 to 9. Set aside
• Chop parsley and garlic for 5 seconds on Speed 7. Scrape down the sides of TM Bowl with spatula
• Add butter and combine for 30 seconds on Speed 5. Set aside. Divide into 6 pats

• Mince chicken for 30 seconds on Speed 4
• Add grated parmesan, egg, flour and salt. Mix for 30 seconds on Speed 4
• Divide into 12 equal pieces. Flatten out each into a circle (around 10cm diameter). Wet your hands to work better
• Place garlic butter in the center of 6 of the circles. Place another circle on top of each of the garlic butter circles. Seal the ends nicely so that the butter wouldn't come out during baking

• Cover oven tray with baking paper. Brush with a little oil
• Dip the kiev's into beaten egg and then bread crumbs. Place them in the tray.

• Drizzle or spray with a little oil
• Bake in preheated oven at 180°C for 25-30 minutes (After 15 minutes passed, turn them upside down and continue to cook for another 10-15 minutes)

Afiyet olsun...

Chicken Fillets with Almond and Raisin

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Today's recipe is from Andrea. He had promised us to prepare supper. When I told him to prepare something with Thermomix so that I could take advantage of the recipe in my blog he came with this one.

We enjoyed it, I hope you like it too.

I must say it is very "filling" even though the quantity of food that fills one's stomach remains always something quite subjective ;)


Thanks to Andrea for his contribution!

4-5 people
70g parmesan, roughly chopped
15 cherry tomatoes
300g blanched almonds
150g raisins
10g bread crumbs
1-2 dried small hot pepper (peperoncino)
A pinch of dried thyme
Extra virgin olive oil
1 clove of garlic, chopped into small pieces
1 heaped tsp tomato paste
4-5 chicken breast fillets
Salt
Black pepper
1 glass of white wine (200ml)

• Soak raisins in tepid water for 15 minutes
• Grate parmesan for 10 seconds speeding gradually from 2 to 9 and keep aside
• Place cherry tomatoes, almonds and squeezed raisins in TM Bowl. Chop for 20 seconds on Speed 6
• Add bread crumbs, grated parmesan, peperoncino, thyme and 10g extra virgin olive oil. Mix for 15 seconds on Speed 5
• Put a little olive oil in a pan together with garlic and tomato paste. Cook a couple of minutes

• Season chicken fillets with salt and pepper. Put them in the pan and cook both sides

• Add 1 glass of wine, close the lid and cook for 10 minutes at low heat
• After removing the lid cook another 2-3 minutes at medium-high heat and then add almond-raisins mixture

• Cook until browned on bottom
• Serve chicken fillets together with almond puree

Afiyet olsun...

Curry and Banana Chicken

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1 clove of garlic
30g extra virgin olive oil 'EVO'
1 tsp paprika
A pinch of salt
500g chicken breast, cut into pieces

60g onion, quartered
30g EVO
1 tsp ground ginger
2 tsp curry (or less up to taste)
Chili flakes (up to taste)
200g boiling water
1 tsp Thermomix vegetable stock concentrate
150g banana, peeled and sliced

• Chop garlic for 5 seconds on Speed 7. Scrape down the sides of TM Bowl
• Add EVO, paprika and salt. Mix for 10 seconds on Speed 3
• Put chicken in a bowl, pour down the sauce and mix. Close with a lid or cover with plastic film. Let it rest in the fridge at least 30 minutes

• Chop onion for 5 seconds on Speed 7. Scrape down the sides of TM Bowl
• Add EVO. Cook for 3 minutes at 100ºC on Speed 1
• Add chicken. Cook for 3 minutes at 100ºC on Reverse / Soft Speed
• Add ginger, curry, chilli flakes, boiling water and TM stock concentrate. Cook for 5 minutes at 100ºC on Reverse / Soft Speed
• Add banana slices, cook for 3-5 minutes at 100ºC on Reverse / Speed 1
• Serve into the plates

Serving idea: You can serve it with some rice

Afiyet olsun...


It's adapted with a few changes from the recipe called "Pollo al Curry e Banana" in the book named Oggi Frutta

Chicken in Yogurt

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20g olive oil
80g onion, quartered
2 hot fresh green chillies (I used 75g green bell pepper)
10g fresh coriander
20g ginger root, roughly chopped
10g cloves of garlic
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1 tsp salt
100g water
500g chicken, chopped into 2-3cm pieces
70g tomato puree
500g thick Turkish/Greek yogurt (strained yogurt)
Optional some coriander leaves to decorate

• Warm olive oil for 1 minute at Varoma Temperature on Speed 1
• Add onion, pepper, coriander leaves, fresh ginger and cloves of garlic. Chop for 10 seconds on Speed 5
• Scrape down the sides of TM Bowl with Spatula. Cook for 5 minutes at Varoma Temperature on Speed 2 with MC (Measuring Cup) OFF
• Add the spices and salt. Cook for 3 minutes at Varoma Temperature on Speed 2 with MC OFF
• Add water and cook for 5 minutes at Varoma Temperature on Speed 1 with MC ON
• Add chicken, tomato puree and yogurt. Mix with Spatula. Cook for 20 minutes at 100ºC on Reverse / Soft Speed with MC ON
• Add salt if needed
• Serve warm. You can serve it with rice

Afiyet olsun...


I used my home-made Thermomix yogurt instead of strained yogurt. To have a thicker sauce I added also 2 tbsp corn starch while adding yogurt in TM Bowl (Add the corn starch after mixing it with a little yogurt so that it would melt) Thanks to Judydawn for the idea


It's adapted from this recipe with a few changes
Thanks to Mixman for sharing

  

Turkey Meatballs with Oatmeal

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As I stated below while writing the ingredients needed, I didn't use any eggs. It sure had nothing to do with my liking or unliking of eggs in general but I simply forgot to put them! After I started baking I saw my 2 eggs on the countertop looking at me :)

I don't know how much difference the lack of eggs made but luckily we liked how it tasted even without the eggs. Next time I make it I'll make sure to try with eggs and let you know the difference


Meatballs 
110g white oats
125g milk
15g parsley leaves
150g red pepper, roughly chopped
80g onion, quartered
800g turkey breast, cleaned from the bones and nerves, chopped into mid sized cubes
2 eggs (I didn't use)
20g olive oil
Cumin
Black Pepper (fresh ground)
Salt


Tomato Sauce
300g tomatoes (I used cherry tomatoes)
10g tomato paste
Salt, black pepper (fresh ground)
1 bay leaf ( I used a pinch of dried bay leaves)


Top
100g onion

• As first thing mix white oats and milk in a bowl and let it rest

• Put tomatoes, tomato paste, salt, black pepper and laurel in TM Bowl and prepare pure. 10 seconds on Speed 8-9. Set aside

• Clean TM Bowl. Chop parsley for 5 seconds on Speed 7
• Add red pepper and chop for 0.5-1 second by Speeding up from 2 to 5. Repeat it a few times until they are chopped into small pieces without pureeing them. Set aside

• Chop onion for 3 seconds on Speed 6. Scrape down with spatula and repeat it.
• Add 250g of turkey and mince for 10 seconds on Speed 7, set aside
• Put 250g of turkey and mince for 10 seconds on Speed 7, set aside
• Mince the remaining 300g turkey for 10 seconds on Speed 7
• Put all minced turkey back in TM Bowl. Add white oats, chopped red pepper-parsley mixture, eggs, oil, salt, cumin and fresh ground black pepper. Knead for 1.5 minutes.
• Wrap with plastic film and let it rest in the fridge for 1 hour

• Cover oven tray with baking paper. Prepare your turkey balls. (I used one of Ikea's Drömmar cookie cutters, 4,5 x 5,5cm about)

• Spread some tomato sauce and place finely sliced salt rubbed onions on the top

• Cook for 30-45 minutes at 200ºC (Mine required 45 minutes)

• If tomato sauce and onion start to overbrown, cover with a piece of aluminum foil and then continue to cook

Afiyet olsun...

You can serve together with salad, baked potatoes and mustard

The link for the original recipe is here
Thanks to dokuzuncubulut for sharing

Herby Chicken Rolls

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600g chicken breast (I used 8 slices)
100g parmesan (roughly chopped)
1/2 lemon peel (without the white)
2 cloves of garlic
20g parsley leaves
5 sage leaves
2 sprigs of rosemary (only the leaves)
2 sprigs of rosemary (to use while steaming)
2 sprigs of oregano or thyme (only the leaves)
80g onion (halved)
30g extra virgin olive oil
250g water
200g white wine
25g Thermomix vegetable concentrate
20g flour (+ some to coat with)
Salt, black pepper

• Chop parsley, sage, rosemary and oregano leaves for 20 seconds on Speed 7. Get 1 tbsp from the herb mixture and set aside
• Add parmesan, lemon peel, garlic and black pepper. Chop for 20 seconds on Speed 6
• Place chicken slices between 2 baking papers and pound with a meat pounder without tearing them
• Spread parmesan-herb mixture over the slices, roll and close them with a toothpick.
• Mix some flour and salt in a bowl. Coat chicken rolls and place them in Varoma Bowl. Place 2 sprigs of rosemary on the top)
• Chop onion for 3 seconds on Speed 6. Clean down the sides of TM Bowl with spatula, add oil and cook for 3 minutes at 100ºC on Speed 1
• Add water, wine, TM concentrate and 1 tbsp herb mixture which you previously set aside
• Place Varoma and steam for 25-30 minutes at Varoma Temperature on Speed 2
• Set aside chicken rolls and keep warm
• Add flour into the steaming water left in TM Bowl. Cook for 4 minutes at 100ºC on Speed 4
• Place chicken rolls into serving plate and dress with the sauce

Afiyet olsun.

It is adapted from this recipe with some modifications


   

Rolled Turkey and Walnut Sauce

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This is one interesting recipe where we steam with milk instead of water.

When I tried this for the first time I got a bit worried I must say because I didn't take into account that the whey separates from the milk! Obviously when you add salt and wine into milk this should be expected and as a person who already made cheese several times I should have known better but since there wasn't any info or warning about it took me by surprise. So be aware!!

Another thing you should know is to add milk moderately if needed. When I saw there might be some need to add milk later, - as a brilliant person:), I decided to add some more beforehand so I started steaming with 650g of milk. However it was too much for this recipe and overflew. So it is better to start 500g of milk as the original recipe indicated and check after 20-30 minutes and add later if needed. I'd recommend you to be around while steaming in case of any overflow you could reduce the temperature

After all the warnings and introduction now let me write the ingredients and preparation :)


800g turkey breast (3-4 large slices)
150g mushrooms
200g ricotta
80g bread crumbs
50g parmesan, roughly chopped
80g walnuts (40 + 40)
100g speck or ham slices (I used bresaola)
1 egg
75g onion, roughly chopped
Salt, black pepper
500g milk

50g white wine
10g flour
140g fresh cream

• Chop 40g of walnuts for 5 seconds on Speed 7 and set aside
• Place parmesan, bread crumbs and 50g of ham and mix for 10 seconds on Speed 10. Set aside
• (No need to wash TM Bowl.) Chop onion for 5 seconds on Speed 6. Clean down the sides of TM Bowl with spatula and cook for 3 minutes at 100°C on Soft Speed.
• Add mushrooms and chop for 4 seconds on Speed 5. Clean down the sides of TM Bowl with spatula and cook for 5 minutes at Varoma Temperature on Soft Speed.
• Add ricotta, egg, chopped walnuts, parmesan-bread crumbs mixture, salt and pepper. Mix for 10 seconds on Speed 3
• Lay turkey slices on baking paper. (the ends should lay slightly one upon the other). Cover with another piece of baking paper and pound them a little with a meat pounder
• Remove the baking paper on the top. Cover with the remaining 50g ham slices. Spread the mixture (ricotta-bread crumbs) on the top
• Roll it with the help of baking paper at the bottom. Tie with butcher's twine as tying a roast and place it in Varoma Bowl. (Examples for tying: Link 1, Link 2 )
• Put milk, wine and salt in TM Bowl. Place Varoma Bowl and steam for 50 minutes at Varoma Temperature on Speed 1. (After 20-30 minutes passed check if there is enough milk left in TM Bowl. If not add some more and continue to steam. Do not add too much because it would overflow!!!)
• Set turkey roll aside and keep warm
• Add the remaining 40g of walnuts, cream and flour into the remaining whey in TM Bowl. Cook for 4 minutes at 90°C on Speed 4
• Cut turkey into slices, serve into plates and dress with some sauce

Enjoy!




Afiyet olsun...

The link for the original recipe is here

Note: While buying turkey if you tell your butcher that you will use it to make turkey roll he could cut the slices accordingly. (I got 3 large slices that come 800g in total)



Note 2: I took the pictures before I dressed with the sauce so that you could take a better look of how the slices looked


  

Zucchini - Chicken Skewers

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40g parmesan, chopped roughly
1 clove of garlic
400g chicken breast, fat&nerves removed, chopped into cubes
220g zucchini
100g bread crumbs
1 egg
Salt, ground ginger, dried thyme, curry

• Grate parmesan for 15 seconds speeding up from 2 to 9 and set aside
• Chop garlic and 200g of chicken for 10 seconds on Speed 7. Set aside
• Mince the remaining 200g of chicken for 10 seconds on Speed 7. 
• Put back garlic-chicken mixture into TM Bowl
• Add zucchini, bread crumbs, egg, salt and spices. Mix 30 seconds on Speed 7
• Oil your hands a little. Get pieces from the mixture and thread onto skewers
• Cover oven tray with baking paper. Place the skewers
• Bake in preheated oven at 200ºC. After 15 minutes passed, turn them and continue to cook for 10-15 minutes until browned 

Afiyet olsun...




It is adapted from this recipe with some modifications

Chicken and Vegetables: Steamed and Baked

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No! I have nothing against chicken! It is totally coincidental that I posted 2 chicken recipes in a row! :)

We've got a few guests recently. So, I prepared some dishes which I already cooked and tried previously. That's why I couldn't have the chance for new trials

I got this recipe from Sihirli Tatlar booklet of Lezzet Magazine and adapted with a few modifications as always. I hope you like it

600g chicken breast
300g potatoes, small diced
100g carrots, small diced
200g green peas (I used frozen)
500g water
140g canned corns
15g parsley leaves
150g cheese, roughly chopped (kasseri, emmenthal, edam, swiss.. etc)
50g flour
40g margarine or butter
Salt, black pepper

• Chop parsley for 5 seconds on Speed 7 and set aside
• Chop cheese for 10 seconds on Speed 6 and set aside
• put water in TM Bowl
• Insert Steaming Basket. Put chicken inside
• Place Varoma Bowl over TM Bowl. Put diced potatoes and carrots inside
• Place Varoma Tray on the top and put green peas inside
• Steam all for 25 minutes at Varoma Temperature on Speed 1
• Set chicken and vegetables aside
• Put steaming water in a bowl
• Chop chicken for 3 seconds on Speed 5. (chop 2 seconds more if needed)
• Mix chicken, potatoes, carrots, peas, parsley, corns, salt and pepper in a bowl
• Put 400g of steaming water back in TM Bowl. Add flour and butter. Cook for 7 minutes at 90ºC on Speed 4
• Cover a oven tray or casserole with baking paper. Put chicken mixture
• Pour sauce over and sprinkle with cheese
• Bake in preheated oven at 200ºC until a little browned on the top

Afiyet olsun...

Hazelnut, Mushroom and Cream Chicken

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Would I be exaggerating if I said that it is one of the most delicious chicken dishes I've ever had in my life??

Don't be fooled by photo! Unfortunately I couldn't manage to get a nice one

I was undecided about whether or not posting this recipe since it is not a Thermomix-based recipe. However, it is so exquisite I've decided to share at last.

120g toasted hazelnuts
700g chicken breast fillets
300g porcini mushroom (I used frozen)
400g common mushroom (I used frozen)
250ml fresh cream
2-3 springs of fresh thyme
30g butter or margarine
Salt, black pepper

• Pulverize hazelnuts for 3 seconds on Speed 7. (Continue 2 seconds more if needed)
• Place chicken fillets in between 2 sheets of baking paper. Pound them a little by using a meat pounder
• Cut them into slices as you wish. (I cut around 4 x 5cm slices)
• Coat them nicely with pulverized hazelnut
• Melt butter in a Teflon pan. Cook both sides of chicken slices around 3-4 minutes. (Add a little more butter if you feel it's needed) Pass cooked ones into another teflon pan. Continue cooking until you finish all
• Cut mushrooms into 0.5cm slices. Add them onto cooked chicken slices. Add salt and pepper. Close the lid and cook until mushrooms are cooked
• Lastly add thyme leaves and cream. Let the sauce thicken for a couple of minutes before you serve

Buon Appetito...



It is adapted from a recipe in Cucina Moderna Magazine with a few modifications