My day starts at the gym, and while my body is burning calories, funny enough, my mind is thinking: “What should I cook today?”
The competition is tough. I’m going to be in Dubai for a 4-weeks-shoot and my mom is coming to look after my daughters and cook few of her delicious food. God Bless my mom, she’s the best!
I really want Kaia and Axel to remember me cooking something they love before I travel and leave a tasty impression. My choice is Chicken Breasts with mashed potatoes, mashed carrots and mushy peas. It’s a fancy dish, healthy and colorful.
I love those recipes filed under Food Family, they make everybody in my house happy!
There’s something about the mashed vegetables that I love! (Trust me I still have all my teeth;-) It has to be the colors, not only the taste.
I melt in front of a plate with mashed potatoes, carrots and something green like peas or broccoli, it feels a lot like baby food but a pump of each color adds a lot to the presentation of the plate. Here you go, this is the food stylist in me speaking;-)
This dish is a crowd-pleaser and can be prepared for your family or for your guests. I hope you enjoy all four recipes!
Unfortunately I’ll have to drop off the radar on you for the following weeks, as I’ll be living in hotels and away from my beloved kitchen.
Chicken Breasts with Mashed Vegetables
- 4 pieces / 500gms chicken breasts
- ¼ cup sunflower oil, for frying
- Pistachio and pumpkin seeds, to decorate
- 1 cup / 250ml milk
- 1 fresh lemon, cut in 4 wedges
- 1 fresh apple, cut in 4 wedges
- 1 tsp salt
- ½ cup / 120 g plain flour
- 2 eggs, beaten
- ½ cup / 120 g dry breadcrumbs
- 3 tbsp Parmesan, freshly grated
- Salt and white pepper, to season
1.In a bowl or plastic container mix the marinade ingredients and soak the chicken for 2 to 3 hours.
2.Prepare 3 plates. Put the flour in the first plate, the eggs in the second and the mix of the breadcrumbs, Parmesan, salt and pepper in the third plate.
3.Take out the chicken from the marinade and toss them in the flour first. Dip in the egg second and roll in the breadcrumbs mixture to coat.
4.In a large frying pan heat the oil and cook the chicken breasts for 3–4 minutes each side or until golden and cooked through, turning occasionally.
5.Alternatively, it can be baked in the oven. Pre-heat oven to 200ºC. Place the chicken pieces on a greased baking sheet and bake for15 to 20mn.
- 5 medium size potatoes, peeled and cut into big chunks
- 1/4 cup milk
- 1 tbsp butter
- 1/2 teaspoon salt
- White pepper, to taste
1.Bring a pot of lightly salted water to a boil over. Add potatoes, and cook until tender.
2.Drain potatoes, and purée with a hand potato masher. Add butter, milk, salt and pepper, and mash until blended. Adjust seasonings to taste and serve.
- 500g carrots, peeled and chopped
- 1 sprig of spring onion, washed and sliced (the white part only)
- 1/4 cup vegetable stock
- 1 tbsp butter
- 1 tsp brown sugar
- Salt and pepper, to taste
1.Bring a pot of lightly salted water to a boil over. Add carrots and onions, and cook until soft.
2.Drain carrots and onions. Blend using a food processor. Add butter, sugar, stock, salt and pepper. Blend until smooth. Adjust seasonings to taste and serve.
- 500g frozen or fresh peas
- 2 tbsp olive oil
- 1 tsp sugar
- 1/2 teaspoon dried mint
- Black pepper and salt, to taste
1.Bring a pot of lightly salted water to a boil over. Add peas, and cook until tender.
2.Drain peas, and purée with a hand potato masher. Add olive oil, sugar, mint, salt and pepper, and mash until blended. Adjust seasonings to taste and serve.