Friday, March 11, 2011

Xtra Foody Friday


This week I am showing off the Xtra that I have just enjoyed.

I love my iced coffee and always have skim milk and no cream but a scoop of vanilla ice cream.

Today Steve was “Xtra generous” and put 5 shots of coffee in my iced coffee.

Will I sleep tonight? I don't know, but I enjoyed every last drop.




Friday, February 25, 2011

Wine Foody Friday


Sour Cream Chicken Breasts.

Serves 4


  • 4 skinless boneless chicken breasts
  • 340g sour cream
  • 20g grated parmesan cheese
  • 80 ml white wine
  • 60ml chicken broth
  • 1g salt
  • dash lemon pepper



Simmer chicken breasts in water to cover, until almost tender .Drain and reserve broth.

In a microwave safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth,salt and lemon pepper.

Cut chicken into bite size pieces and put in sauce mixture. Cover. Microwave on high for 10-15 minutes, then on low for another 5 minutes. Make sure it doesn’t burn. When sauce starts to thicken and the chicken is tender, it is done.


Verdict: Mmmmmm

Thursday, February 10, 2011

Vanilla Panna Cotta…….Foody Friday


Serves 6

Prep time 15 minutes



125 ml milk

2 teaspoons powdered gelatine

600 ml cream

185g caster sugar

1 teaspoon vanilla extract



Pour cold milk into small bowl with gelatine and stir. Leave 5-10 minutes to dissolve.

Add cream, sugar and vanilla extract to a medium sized saucepan and slowly bring to the boil.

Once boiled, add the milk and gelatine. Bring down to a low heat and stir slowly.

Remove from heat and leave for 10 minutes. pour into 6 moulds and refrigerate for 4 hours or until set.

To remove from moulds you can hold each of the moulds in hot water for 10 seconds.

Serve topped with a few fresh berries.




Thursday, January 27, 2011

Tomato…..Foody Friday


Tomato and Bocconcini Salad.

Serves 4

  • 4-6 vine ripened tomatoes, sliced
  • 2 tbs extra virgin olive oil
  • 4 bocconcini, thinly sliced
  • 1/2 cup fresh basil leaves


Arrange tomato slices on a large flat serving plate….can overlap.

Drizzle with oil and top with slices of bocconcini and basil.

Season generously with sea salt and pepper, cover and chill before serving.


Grated zest of lemon can also be grated over the salad.


Basil leaves are are best torn or left whole as they bruise when cut.