The childhood flavours of chicken paprikash...

This recipe is from my childhood and conjurs up memories of cold days and familiar  flavours.  The flavour combination of this dish usually gets a run during winter in our household along with seafood and/or meat versions.

Chicken paprikash

•  1 kg chicken pieces (thigh fillets are good)
•  2 brown onions, finely chopped
•  2 cloves garlic, finely chopped
•  1 red capsicum, chopped
•  2 tablespoons olive oil 
•  3 teaspoons sweet paprika (or smoked paprika) 
• ¼ teaspoon chilli flakes
• ½ teaspoon caraway seeds
• 2 bay leaves
•  salt and freshly ground black pepper
•  200ml dry white wine
•  50g sour cream
• Italian parsley, chopped for garnish

Place some olive oil in a heavy based saucepan and saute the onions until soft before adding the garlic and capsicum and saute until softened.

Add the paprika, caraway seeds, chilli flakes and salt and ground black pepper and mix through.

Add the chicken in three batches and cook until the juices are released and it browns a little.

Add the wine, some water and the bay leaves and let it simmer gently for about 50 minutes or more.

Before serving stir in the sour cream and when served onto the plates top with parsley.

We served this with a lovely green salad from Marion, crusty bread and a glass of rose.  

June 2018 - Karmen's place

Marg's soup kitchen in May.....

 "Pay attention now, this is how it's done"!

 'The concentration'

Naan bread

A sunny May day with Marg showing us her version of naan bread using kefir instead of yoghurt.  

Start with adding the yeast along with one teaspoon of flour to the water and leave the mix to sour and bubble for about 15 minutes. (There are many recipes of naan bread on the Net)
Rather than on a bench, Marg places the flour, kefir and oil in a large bowl, mixing the ingredients well and then placing in a warm spot to prove. The sunny kitchen bench worked beautifully with the dough doubling in size in time.

With floured hands, pat the mix into small flat breads and fry gently in garlicky butter. Place the bread in a warm oven until ready to serve.

With winter just around the corner Marg inspired us with three varieties of hearty soup -
ham hock and lentil, chicken and vegetable and vegetable and tomato.


May 2017 - Marg's place

Annabel inspiration for our autumn afternoon tea....

 A beautiful table setting under the grapevine for our afternoon tea with a gorgeous selection of homemade cakes.  Rarely do you experience these flavours when eating out!

Chocaholic heaven with these delightful Chocolate butterfly cakes from Marg made even tastier using brown sugar and Dutch process cocoa.

A classic Apple streusel cake from Annie ably assisted by her grand daughter with the grated streusel topping made by chilling the mixture.  Delish!

Christine's lovely, decadent tasting Raspberry and dark chocolate tea cake topped with flaked almonds and dusted with icing sugar and served with cream.

Marion's sublime Coconut dream cake with lime and served with berries - fit for a wedding feast!

Fig jam and ricotta torta, a classic Italian inspired cake making use of local figs in season came from Karmen.  Can be served as a dessert or in the afternoon with an amaro or espresso.

The all time favourite Carrot cake from Gina is how carrot cake should taste with lots of walnuts and made especially moist by the addition of a banana.

March 2017 - Gina's place