I made Bread

I made bread. I know everyone else made bread too. I know this because it took three weeks to procure flour and four weeks to procure yeast.

Once I had procured said items, I chose a simple white bread recipe I found online here. According to the instructions it was going to take 30 minutes of preparation. It didn't. It took me at least 3 hours. In saying that, I don't think the 30 minutes prep time factored in the ZOOM session with my Mum partway through or the rising in the hot water cupboard component of the bread-making process.

Which leads me to this, what do people do if they don't have a hot water cupboard and it's winter? Do they light a fire or turn a heater on for their bread processing? Maybe they turn the electric blanket on and tuck their bread between the sheets? I think I have now satisfactorily answered that question myself. You're welcome!

Anyway, back to the bread-making business. It must be mentioned that I had flour EVERYWHERE! I mean everywhere. Every surface in the kitchen, cupboard handles, the floor, the cats, me. Everywhere.

Bread making is fun, immensely satisfying and I would go as far to say, a bit exciting. I felt very wholesome and earthy in my pinny, kneading my bread and covering it in teatowels (clean not used) to let it do its thing in the hot water cupboard. Kneading, by the way, is a fabulous arm work out. It was very exciting to peel back the teatowels each time to see how much it had risen. Eventually, it found its way to the oven, which I swear had been on for 3 hours!

A short 45 minutes later, with the smell of freshly baked bread wafting through the house, I pulled the loaf tin from the oven. It looked like the real deal and once sliced, oh my goodness, it tasted like the real deal, but even better than the real deal. We ate it warm from the oven with melted butter. So good!

I would definitely use this recipe again for a basic white loaf. My only critique is that it might have been a tad yeasty in taste, but that could be me because I haven't eaten bread in over a year. Oh, and that my two dough balls were not even in size, so my loaf was a bit lopsided. I thought it would be like cake mix and spread evenly in the oven. Ah, no!

Next up will be a fancy, twisty loaf. Watch this space!

Thanks for reading,
Rachael xo

Lightning Chicken Recipe

If you have read my recent This and That blog post or follow me on Instagram you will know that I have set myself a weekly 'cook a new recipe' challenge.

One of my lovely ex-mothers-in-law, don't judge but I have had a few, suggested I try Chelsea Winter's Lightning Chicken as it is quick, easy and delicious.  She was right on all counts.

So without further ado, here is the recipe!

Lightning Chicken With Thyme Cream

Why "lightning" chicken? Because it's as quick as lightning to prepare! The trick is to make sure you get a good golden colour on the thighs when you sear them, because it's that colour that creates the flavour of the sauce - Chelsea Winter

Prep time: 5 minutes / Cook time: 20 minutes
Serves: 4-6

Ingredients:

• 1kg chicken thighs (bone-in or boneless, skin-on or skinless)
• Neutral oil, e.g. grapeseed, for frying
• 25g butter
• 2 cloves garlic, crushed
• ¹∕³ cup white wine
• ½ cups cream
• 1 tbsp chopped fresh thyme leaves

To Cook:

1. Remove the chicken from the fridge 30-60 minutes before cooking. Pat the chicken dry with paper towels. Season on both sides with salt and pepper, being quite generous.
2. Heat 1-2 tablespoons of the oil in a large frying pan over a fairly high heat. When very hot, add the chicken (skin-side down if it has skin). You may need to do this in two batches – don't crowd the pan or the chicken might start stewing.
3. Leave the chicken to fry without turning until it has turned a deep golden brown colour on one side. Turn over and brown the other side. You can turn the chicken back over a couple of times to get it looking browner and crispier. Also, the more crusty brown stuff that builds up in the bottom of the pan, the better.
4. When both sides of the chicken are lovely and brown, set aside on a plate or roasting tray.
5. Tip any excess oil from the pan and replace over a medium heat. 
6. Add the butter and garlic and swish it around for 30 seconds. 
7. Add the wine, increase the heat to high, and let it bubble rapidly for about 30-60 seconds to evaporate the alcohol – it should reduce by about half.
8. Stir in the cream and thyme, then add the chicken and any resting juices. 
9. Reduce the heat to medium-high and let everything simmer until the chicken is cooked through and the sauce has reduced down to a nice consistency – not too thick; it's quite a rich sauce. If it becomes too thick, simply add more cream and simmer again until you're happy with it. 
10. Season to taste with salt and pepper.
11. Serve with steamed greens and mash, new potatoes, pasta, bulghur wheat or rice.

not the nicest plating but everyone was starving so it was a quick serve!

I didn't quite have a full tbsp of fresh thyme but aside from that, it was delicious. The Cowboy and I loved this, the Princess liked the chicken but not the sauce. The recipe made enough that the Cowboy and I also had it for dinner last night.

I sourced the recipe from here.

Enjoy!
Rachael xo

New Year's Day Dessert

The Cowboy gave me the newest Chelsea Winter 'Scrumptious' cookbook for Christmas. Clever him. Double clever him as he benefits from me using of the cookbook!

Since we didn't have a proper dinner on New Year's Eve I thought I had better up my game on New Year's Day.

What better than a celebratory dessert such as Chelsea's take on good old fashioned...

Chocolate Chippie Pudding!

It was truly decadent. Laced with Sherry. Smothered in Cream. Covered in dark Chocolate. YUM.

You can get the recipe here.

Thanks for reading.

xo Rachael