Monthly Mystery Munchies #16: Herby, Fully Loaded Chicken Wraps with Zesty Sour Cream

Chicken wraps 1

This month I was a tad nervous to suggest this theme to the lovely Ann from Grubbs n Critters. Was it too easy? Not challenging enough? We’ve definitely been pushing our boundaries, happily so, but I felt like doing something that wasn’t time consuming, that I could whip up and serve immediately. My suggestion? Wraps with meat and a dressing/sauce. That was it. Ann gladly accepted, having bought some wraps a few days prior. It was meant to be. I love it when a cooking plan comes together!

Chicken wraps 2

Yes, I said it, “herby, fully loaded wraps”. I kind of threw everything in my fridge into this meal: chicken, butternut, mushrooms, red onion, garlic and then some more garlic, mustard, coriander, Italian parsley, basil, honey, lemon, sour cream… errthang went in. I’m a sucker for fresh herbs. I try to use them as often as possible. There’s just something really cool about cooking stuff and throwing it in a wrap. Love it. I have basil, parsley, limes and lemons in my garden. Picking it makes me feel like I’m on a farm, all organic and fresh. Then I hear hooters and dogs barking, and I remember that nope, I actually live in a city. Still, it’s wonderful to use what I have in the garden. I’d really like a bacon tree. That would be ideal. Strangely, I can’t find any.

Chicken wraps 3

I’m psyched to see what Ann’s come up with this month. No doubt, it’ll be amaze. She has some great stories on her blog, fabulous recipes, and hilarious jokes. Please hop over to her blog and check it all out.

A little less conversation, a little more food action… here we go… all wrapped up:

Chicken Wraps with Zesty Sour Cream

  • Servings: 8
  • Difficulty: easy
  • Print

Supplies for the chicken:

4 skinless, boneless chicken breasts
1 tablespoon minced garlic
1/4 cup olive oil
Zest of 1 lemon
Juice of 1 lemon (about 4 tablespoons)
1 handful flatleaf Italian parsley
1 handful basil leaves
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Supplies for the veggies:

500g butternut, cubed
250g mushrooms, sliced
200g baby spinach leaves
1 red onion, sliced
2 tablespoons olive oil

Supplies for the sour cream dressing:

250ml sour cream
2 tablespoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons lime juice
1 teaspoon minced garlic
1 handful coriander
1 tablespooon parmesan per wrap, for sprinkling
8 wraps

Making it happen:

Blitz all the chicken ingredients and pour over the chicken breasts. Bake at 180C for 30 – 35 minutes until cooked.

Meanwhile, steam or boil the butternut until cooked, about 6-10 minutes. Fry the mushrooms and onion on medium heat until cooked, about 5 minutes. Mix in the cooked butternut, and the baby spinach leaves and stir well until all the veg are full mixed.

Blitz the first seven our cream ingredients until fully mixed. Cook the wrap per instructions, and then spoon some veggie mixture into the centre of the wrap. Layer the chicken on top, scatter some reserved parsley and coriander, drizzle with sour cream and sprinkle 1 tablespoon of parmesan over everything. Fold the wrap and serve.  

 

 

Wordscrush Wednesday – Rumi Edition

This year has been about  evolving, growing, exploring, trying new things. It’s been fun. It’s been exciting. It’s been challenging. I used to adore hiking, but because of my worsening rheumatoid arthritis, my feet (and everything else) have been in too poor a state to tackle mountain trails. But, with a recent upswing (for which I largely credit yoga and healthy eating), last Sunday I went on my first hike in years. It was fucking incredible. I loved it. I ached for days, in fact, today is the first day I don’t want to cry every time I stand up!

We arrived at this waterfall (see below), and the beauty, the peace, overwhelmed me. It made me conscious that I’ve left my comfort zone this year, and as scary as it can sometimes be, it’s invigorating to push myself and see what I’m capable of.

Waterfall Rumi 1

For more awesome Wordscrush Wednesday quotes, please venture over to Rebirth of Lisa.

Monthly Mystery Munchies #15: Mini Tartlets with Rosemary-Infused Grapefruit and Lime Curd, and Homemade Custard

Grapfruit tarts 1

Figs, lime, and rosemary. These were the three ingredients Ann chose for this month’s Monthly Mystery Munchies. However, she was kind enough to give me some leeway when I couldn’t source fresh figs. I settled on grapefruit, because I’ve never cooked with it. The second instruction: it can’t be in a main course. This thrilled me, because I’ve been jonesing to get my bake on for a while, but I needed a good excuse. So, now that I have afore-mentioned excuse, why not make pastry? Cool, good idea. Why stop there, you ask? Indeed, I agree. Homemade custard. It’s too easy. I mean, I couldn’t believe how easy it was, and how absolutely delicious it tasted. See, I’m obsessed with custard. I blame my gran. She used to give me one (two) bowls every Sunday after lunch. “Don’t tell your mother”. Bless her heart.

Custard 2

This month, we have mini tartlets with grapefruit and lime curd, infused with rosemary, and drizzled with custard. I’m so ready for this! Ann and I are clearly on the same wavelength, as she made figs, rosemary and lime-drizzled scones with lime curd. How. Freaking. Delicious! Also, she very recently emigrated to Holland, and she’s still waiting for all her kitchen equipment to arrive. She’s only been there for a few weeks, during which time she, her husband (Silver Bullet) and their kids moved from their temp base at her in-laws into their own house. She’s got both kids into school. She’s furnishing the house from scratch, and she’s looking for a new job. No biggie, right? Pffft! I am incredibly impressed that, in the midst of all this chaos, she managed to do this blog post. Major kudos! Ann is tremendously dedicated to our monthly cooking challenge, come rain or shine, Thailand or Holland, work stress or… work stress. Please head over to Grubbs n Critters and check out her blog.

I’ve broken this recipe into two parts: grapefruit curd and pastry, and custard, for your convenience, in case you only want to print out one of them. Here ya go…

Rosemary-Infused Grapefruit and Lime Tartlets

For the curd:

1 cup strained fresh grapefruit juice (about 2 grapefruits)
Zest of ½ grapefruit
Juice of ½ lime (3 tablespoons)
Zest of ½ lime
1 cup white sugar
8 strained egg yolks
½ cup butter, cut into ½ inch cubes
2 sprigs rosemary, each about 3 inches long

Pour the strained grapefruit juice, lime juice, grapefruit and lime zest, strained egg yolks, and sugar into a pot.
On medium heat, simmer until thickened, about 5-7 minutes, stirring with a whisk or wooden spoon every minute.
Once thickened, remove from the heat and strain to remove any cooked egg pieces.
Mix in the butter, stirring until melted. Add the rosemary, and allow to set, about 1 hour.

For the pastry:

2 cups flour
2 ½ sticks salted COLD butter
½ cup ice cold water

Put two ice cubes into a cup and add tap water, enough to make 1/2 cup including ice cubes. Wait until the ice cubes have just melted.

Cut the butter into 1/2 inch pieces.
Sift the flour into your food processor fitted with blades. Add 4 tablespoons of butter and pulse until mixed, about 10 pulses. Add the rest of the butter, pulsing until the dough forms a rough ball. Do not over-pulse it, make sure that once it’s formed a rough ball, you stop pulsing.

On a floured work surface, roll the dough out and form into a rectangle. Place one piece of plastic wrap until the dough, and one piece over it, and, using a rolling pin, roll until flattened into a large rectangular piece.

Remove the plastic wrap and turn the dough over onto your floured counter. Fold the dough down by a third, then, at the bottom piece, up by a third. Then roll the dough over from the left-hand side, until it’s all rolled up. Form into a square, wrap tightly in plastic wrap and refrigerate for at least one hour.

To make the tartlets:

Remove the pastry from the fridge and, on a floured surface, roll it out with a rolling pin, quite thinly. Measure how much pastry you will need to fill each tartlet cup, covering the bottom and sides. Cut out enough pastry then press the pastry into the bottom, then work it up the sides.

Remove the rosemary from the curd and set aside. Fill two-thirds of the tartlet cup with grapefruit curd, then top with one piece of grapefruit, and wedge in some rosemary.

Bake at 180°C for 25 minutes until the pastry is golden brown. Heat your custard, either in a pot or microwave, and pour over the tartlet.

Homemade Vanilla Custard

250ml cream
250ml milk
1 ½ tablespoons cornflour
3 tablespoons castor sugar
3 egg yolks
1 teaspoon vanilla extract

In a large bowl, mix the egg yolks, castor sugar and cornflour until well mixed. Set aside.

Pour the cream and milk into a pot and simmer gently over low heat until it’s hot but not boiling.
Very slowly, pour the hot milk and cream into the cornflour bowl, stirring with a whisk as you pour. Make sure you do this slooooowly.
Once it’s all mixed, add the vanilla to the custard mixture, and wipe the bottom of the pot.
Return the custard mixture to the pot and simmer gently, stirring with a wooden spoon until thickened.

(You can reheat the custard in a pot over low heat, or in the microwave.)

 

Words Crush Wednesday – Truman Capote Edition

Mindless can be good. Losing yourself in something happy, that yields positive results, that encourages creativity, that allows you to relax and disconnect from stress, is tremendously important to mental and emotional well-being. So, here’s to getting mindless! (I mean, having a glass of wine while you’re cooking is good too…)

Truman Capote 1

Lose yourself in more quotes by visiting Rebirth of Lisa here.

Words Crush Wednesday – Carrie Bradshaw Edition

Okay, okay, maybe I lied. Maybe I don’t save all my carbs for wine, but on salad-y days I like to pat myself on the back and pour myself a reward. What a beautiful Winesday it is!

Carrie Bradshaw quote wine 1

After you’ve poured yourself a glass of vino, please check out Rebirth of Lisa for many more quotes. Cheers!

 

 

Monthly Mystery Munchies #14: Malva Pudding

Malva pudding 6Pour some sugar on meeeee! Ann from Grubbs n Critters has just emigrated to the Netherlands, her husband’s home country, so this month we thought it apt that she do a Dutch recipe and me an Afrikaans one. Afrikaans is a derivative of Dutch, with the early Settlers in South Africa being Dutch. I chose malva pudding, which is a sweet, spongy pudding of Cape Dutch origin. It’s topped (flooded) with an abundance of creamy, sweet sauce. A lot of sweet in this one, which certainly appeases my sugar addiction.

I can’t take credit for this recipe, as much as I’d like to! My stepmom, Michele, is a phenomenal cook, and she gave me her recipe a few years ago. Obsessed. This is my favourite hot pudding, and the fact that it’s served with custard and/or ice cream (why not both?) makes it decadent and indulgent, and one for the recipe books. It’s easy, folks, mission-free, and moreish.

Ann made something quite delicious that appeals to me in every way – kaas uienbrood (cheese onion bread with parmesan, cheddar and gouda. Oh god, I’m dying!). During her second recipe test, she added paprika, thyme and cumin-flavoured cheese. Y’all, I’m obsessed with cheese, bread and spices. Dead. For another authentic Dutch recipe, try her bitterballen. She also posts a weekly recipe called “Fabulous Friday Flavour” and her “Sunday Humour” posts are a must! Here we go…

Malva Pudding

  • Servings: 8
  • Difficulty: easy
  • Print

Supplies:

Cake:
2 cups self raising flour
2 large eggs
1 teaspoon bicarb
3 tablespoons apricot jam
1 cup sugar
1 cup milk (I used 2%)
½ teaspoon salt

Sauce:
1 large tin evaporated milk
200g butter
1 cup sugar

Making It Happen:

Malva pudding 2Preheat your oven to 180°C (350°F). Cream the eggs and sugar until fully mixed, about 30 seconds.
Sift the flour in, and add the rest of the ingredients. Beat well until fully combined.
Pour the mixture into a deep corningware or pottery dish and bake for 35 – 45 minutes, until golden brown on top.

Malva pudding 4Meanwhile, make the sauce. Melt the butter in a small pot on medium. Add the evaporated milk and sugar and stir well. Remove from heat when the sugar has melted fully and the ingredients are throughly mixed.
Thoroughly pierce the whole cake with a toothpick and pour the hot sauce over it.

Malva pudding 5Allow to stand for 10 minutes before serving, so that the cake soaks up all of the sinfully delicious sauce! You can also refrigerate this dish and heat it up in the microwave for 30 seconds – 1 minute. Serve with custard and/or ice cream.