Myself and Maggi

Things are quite busy these days. Promoting books, working on another book (to be released spring 2016), writing my column for Sjiek magazine, doing lots of productions here and there and maintaining this lovely space. I love it, I have finally found my groove. On days that I'm not working on my own recipes I like to cheat a little by using something that makes cooking a bit easier and faster. I'm not a pot and satchel person myself so when MAGGI asked me to get creative with one of their products I took on the challenge.

I'm introducing one of their products today. Braadstomen is steamed chicken from a bag. You place the chicken with some fresh veg in a bag, tie-wrap it and place it in the oven for 40 minutes. It's sounds dangerous but it's not. It's like magic, delicious and super easy to prepare. The satchel contains a steaming bag, a tie-wrap and herbs to season the chicken. And after 40 minutes you have this amazing tender chicken.

MAGGI sent Loran to my home to shoot a video in which we demonstrate how to prepare the chicken and what one can do in 40 minutes. Watch the video of Loran and I preparing the chicken, embroidering the napkin and taking the above photo. Plus you get the see my home, it's all quite embarrassing - ha!!


Recipe

Preparation

Steam the chicken fillet with the chopped onion and peppers for 40 minutes in the oven, follow the instructions on the bag. When the 40 minutes are over toss the content of the bag in a large pan together with  the beans and corn. Cut the chicken in smaller chunks and heat until the beans are hot.

Serve with taco shells, fresh lettuce, sour cream and guacamole.

Quick Guacamole

  • 2 ripe avocados (mashed)
  • 1 large red onion (finely chopped)
  • 2 tomatoes (finely chopped)
  • salt and pepper to taste

Ingredients

  • 1 bag of MAGGI Braadstomen Mexicaans
  • 600 gr chicken fillet
  • 1 red onion
  • 1 red peper
  • 1 yellow peper
  • 1 can crispy corn
  • 1 can chilli beans
  • a pinch of smoked paprika

You can download the branch template for the napkin here. I've used a Chain Stitch for the stem and the Lazy Daisy Stitch for the petals. Use a transfer pencil to transfer the branch on to the napkin.

Happy long weekend x

Sweet Potato and Cannellini Bean Burger

The sun is out! It's almost 20°C outside and I'm having a great week. I even found a penny and picked it up today, it worked. I found two beautiful Leonardo Da Vinci roses on stem for just €9.95 each. To me, that's a damn good day! And tonight we are going to save a cow and have veggie burgers for dinner.


Ingredients for the burger

  • 2 large sweet potatoes
  • 1 can (310 gr) cannellini beans
  • 2 cloves of garlic
  • 20 gr bread-crumbs
  • 50 gr white flour
  • 1 eg
  • 1 ½ tsp smoked paprika powder
  • 1 tsp salt
  • ½ tsp ground black peper
  • ½ tsp ground cumin
  • 1 avocado
  • 3 tbsp olive oil
  • 4 wholegrain buns

Ingredients for the dressing

  • 6 tbsp Greek yoghurt
  • 1 tsp maple syrup
  • salt and black pepper

Cut the sweet potatoes in half and place them on a paper towel in the microwave. Cook for 5 minutes, turn them over and cook for another 5 minutes. Allow the potatoes to cool, remove the peel and mash the potatoes with a fork in a large bowl.

Rinse the beans with water and drain them well. Mash the beans with a fork and mix them with the mashed potatoes. Crush the garlic and add to the purée . Add the breadcrumbs, egg, flour, paprika, salt, ground pepper and ground cumin and stir well through the purée.

Place the bowl in the refrigerator and let it cool for 20 minutes.

Meanwhile, prepare the dressing by mixing 6 tablespoons of Greek yoghurt with 1 tablespoon maple syrup and freshly ground salt and black pepper to taste. Place in the refrigerator and cut the avocado into slices.

Heath the olive oil in a skillet. Remove the mash from the refrigerator and make 4 equal balls. Lay them on a flat surface and pat them flat, about 1 cm thick. Fry the burgers first 5 minutes on one side and 5 minutes on the other side. Use more oil if you think it is too little.

Place the avocado slices on the buns, put the burgers on top of the avocado, pour the yoghurt dressing over the burgers and tuck in.

Makes 4 burgers (and a bit)

Leksands Knäcke Pizzor

When I was in Sweden last month I picked up a booklet by Leksands Knäcke on how to make pizza from knäckebröd - Swedish crisp bread. I thought this to be such a clever idea as I love pizza but I can't really cope with the flour and water pizza base al the time as my digest system is not really good with flour. The knäckebröd gives it a really healthy crunchy base. I love it!


Ingredients for the salmon pizza

  •  8 Leksands Knäcke slices or one round crisp bread (available at IKEA)
  • 75 gram grated mozzarella
  • 150 gram smoked salmon slices
  • 2 sprigs fresh chopped dill
  • 1 red onion (cut in rings)
  • ground black pepper and salt (to taste)
  • 1 handful of fresh rocket
  • 1 tablespoon olive oil

Preheat the oven to 225°C (437°F). Place the knäcke on a piece of baking paper on a oven tray. Sprinkle the mozzarella over the knäcke. On top of that the salmon slices, the dill and the red onion rings. Add salt and pepper and sprinkle the olive oil over the knäcke. Place in the oven for 10 minutes. Garnish with fresh rocket.


Ingredients for the chicken pizza

  •  8 Leksands Knäcke slices or one round crisp bread (available at IKEA)
  • 1 chicken fillet (300 gram)
  • 2 tablespoons olive oil
  • 1 teaspoon korma paste
  • 75 gram grated mozzarella
  • 125 gram sliced mushrooms
  • 1 white onion (cut in rings)
  • 2 sprigs fresh chopped oregano
  • 2 sprigs fresh chopped rosemary
  • 2 sprigs fresh chopped sage
  • ground black pepper and salt (to taste)

Mix 1 tablespoons of olive oil with 1 teaspoon of korma paste in a wide bowl. Rub the chicken fillet through the marinade and grill on a contact grill or in a grill pan until golden brown.

Preheat the oven to 225°C (437°F). Place the knäcke on a piece of baking paper on a oven tray. Sprinkle the mozzarella over the knäcke and the mushrooms. Slice the chicken fillet and lay on top of the mushrooms. Add the oregano, rosemary, sage and onion rings to the knäcke. Add salt and pepper and sprinkle the olive oil over the knäcke. Place in the oven for 10 minutes.

Sjiek and Fish Finger Wraps

For those of you who don't follow me on Instagram/Facebook/Twitter (why don't you?) you might have missed the big news. Since the first of January I'm the new culinary columnist for Sjiek magazine. Sjiek is the weekend glossy supplement people in Limburg, Belgium get with their newspaper. It's big, I have two full pages to share my food adventures with 270.000 readers each weekend. It's scary but I love it!

Here's one of my quick (fast food) recipes I did for Sjiek.

Fish Finger Wraps with Yoghurt Dressing

For 4 wraps

Ingredients

  • 16 fish fingers
  • 4 tortilla wraps
  • 150 gr iceberg lettuce
  • 20 gr fresh chives
  • 8 tbsp yoghurt
  • zest of half a lemon
  • 1 tsp liquid honey
  • ground salt en pepper

Preparation

Cut the chives in small pieces. Toss them in a bowl with the yoghurt, lemon zest, honey and salt and pepper to taste. Stir well and set aside.

In the meantime cook the fish fingers in the oven (don't bake them in a pan) follow the instructions on the box. I always cut a hole in the bag the tortillas come in and place them for 50 seconds in the microwave.

Add 2 tablespoons of the yoghurt dressing in the centre of the tortilla, add some of the lettuce on top and place 4 fish fingers on top of the lettuce. Fold the bottom of the tortilla up and wrap the tortilla shut from left to right. If you don't have fancy bags you can use silver foil to hold the wraps together.

I hope you enjoy it. See you tomorrow with a fun Dille & Kamille post.