Archive for chicken stock


Posted in Belief, change, cosmos, Dreams, Emotions, free verse, Life, love, Memories, Musings, Poem, POETRY with tags , , , , , , , , , on July 23, 2015 by Mandy



inside her




as they turn

into euphony

like tortured



in her soul


in the

secrets of

her heart


she seeks

solace from

her pen

telling stories


the mask

and only

the moon

makes love

to her


©AvdL 2015


Smokey Pumpkin and Orzo Soup

Posted in Cooking, Family, Friends, Life, People, Personal, Random, Recipe with tags , , , , on July 15, 2010 by Mandy

40g Butter
1 leek, washed and finely sliced
200g double smoked bacon, diced
1.2 kg pumpkin, peeled, seeds removed and roughly chopped
1.5 litre chicken stock
1 clove garlic cut in half
1 loaf Ciabatta bread cut into thick slices
1 x 250g wedge Perfect Italiano Romano, grated
1 teaspoon smoked paprika
200g orzo pasta, cooked and drained
Freshly ground black pepper, to taste

1. Heat butter in a large saucepan over medium heat, add leek and bacon, cook until leek has softened. Stir in pumpkin and stock, simmer for 20 minutes or until pumpkin is tender.
2. Rub garlic clove over bread slices and place on a paper lined baking tray. Sprinkle with half Perfect Italiano Romano and paprika. Bake at 160°C for 10 minutes or until golden and cheese has melted.
3. Blend soup until smooth, add pasta and simmer for 5 minutes or until pasta has heated through. Stir in the remaining Perfect Italiano Romano and season to taste. Serve soup with warm Romano Garlic Toasts.

Orzo is a type of pasta shaped to resemble grains of rice. Risoni is very similar and may be used as a substitute.
Perfect Italiano Parmesan Wedge may be used in place of Romano in this dish.

My dear friend Jamie Dedes has a fantastic blog with the most wonderful yummy recipes, if I have to choose, I would not know where to start….this is one of my favourites:-  Thanks Jamie for letting me share this.


Posted in Cooking, Family, Friends, People, Random, Recipe with tags , , , , , , , on July 11, 2010 by Mandy

Nothing looks more impressive than a large platter of Nasi Goreng. It can be a very economical dish, depending what you add to it: Make it more luxurious by adding prawns, keep it vegetarian, or use leftover meat, fish or poultry. I prefer to put some veggies in for color too.   Use a wok or very large frying pan for easy cooking.

2 cups (500 ml) rice
5 cups (1¼ litres) water
4 sachets Concentrated Liquid Fish Stock
   OR 4t (20ml) Chicken Stock Powder
4 T (60 ml) canola oil
4 onions, sliced
2 chicken breasts, cut into strips
4 cloves of garlic, chopped
2 T (30 ml) Coriander Pesto
1 t (5 ml) grated ginger
1 to 2 red chillies, finely chopped
4 T (60 ml) soy sauce
200 g cooked prawns, peeled (optional)
6 eggs, fried in butter
Any vegetables for color

Cook the rice in the water with the stock for 15-20 minutes. Once cooked, allow the rice to cool.

Stir-fry the onions in the oil until beginning to brown. Add the chicken breast strips and continue cooking over a high heat until the chicken is just done, no more than 5 minutes.

Lower the heat and add the garlic, Coriander Pesto, ginger, and chillies. Sauté for one minute to develop the flavours. Add the soy sauce, cooked rice and the prawns. Warm through while stirring to prevent the rice from sticking.  If you want, top the dish with fried eggs, dusted with Cajun Spice.


Any other diced meat or fish can be used instead of the chicken and prawns. Vegetarians can replace the chicken with cubed butternut and the prawns with feta cheese.


Posted in Cooking, Family, Friends, People, Personal, Recipe with tags , , , , , on June 25, 2010 by Mandy

This is an easy recipe and the perfect dish when you’re on the run (like I am today) and don’t have much time.  Hope you enjoy oxo



Chicken breast fillets, skinned and boned
1 t (5 ml) Lemon & Black Pepper Seasoning
3 T (45 ml) olive or canola oil
1 onion, chopped
½ t (2,5 ml) ground cinnamon
1½ t (7,5 ml) ground cumin
¼ t (1.25ml) turmeric
1 x 200 ml Tomato & Chilli Sauce
4t (20ml) Chicken Stock Powder
2 cups (500ml) boiling water
1 cup (250ml) quick cooking couscous
Green Onion Seasoning to taste
½ cup (50 g) flaked almonds (lightly toasted)
2-3 T (30-45 ml) honey

Slit the breasts, on the side, lengthways and butterfly them open. Season with Lemon & Black Pepper Seasoning and coat with olive oil. Briefly cook in a non stick frying pan. Remove from the pan. Cover and leave at room temperature. Sauté the onion in the remaining oil until soft and golden. Add the cinnamon, cumin and turmeric. Cook over low heat, stirring to prevent the spices from scorching, for about 30 seconds.

Add the Tomato & Chilli Sauce, Chicken Stock Concentrate, water and couscous. Bring to the boil for 2 minutes and leave to stand for 5 minutes.

Slice the chicken into fine slices against the grain. Fork the chicken through the couscous. Season to taste with Green Onion Seasoning. Reheat briefly. Sprinkle with toasted almonds and drizzle with honey.

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