Madam Brussels Inspired Poached Chicken Sandwiches

If you have read my post about Madam Brussels, you know how I felt about their divine poached chicken sandwiches. From the second we left I was planning my recreation at home! So here is my version, it doesn’t taste exactly the same, but is delicious all on its own!

Sunny’s ‘Madam Brussels’ Inspired Poached Chicken Sandwiches
(Makes 2 sandwiches)

1 Chicken breast, poached & chopped
4 tablespoons Mayonnaise – the best you can get
2 teaspoons garlic chives
4 slices bread – whichever you prefer, I like multigrain
Squeeze of lemon juice
2 lemon wedges & Tabasco to serve
Butter

1. Combine mayo, chives & a squeeze of lemon in a bowl. Add slightly warmed poached chicken & mix well.

2. Butter 4 slices of bread lightly. Divide chicken mixture among 2 pieces of bread. Top with remaining slices of bread. Squish together slightly to make sure the chicken is sealed inside the bread. Butter outsides of bread well.

3. Heat a pan, without any butter or oil. Place sandwich in the pan. Fry until golden, flip & repeat.

4. Cut into quarters; serve each sandwich with a lemon wedge & Tabasco.

These were totally yummers. I just eat mine with lemon because I’m not a fan of spicy things. So simple, so easy, how can you not try it!

x Sunny x

Poached Chicken

Poaching chicken is a great way to cook boneless, skinless chicken. You don’t need to use and oil or fat & the end result is juicy and flavourful. Poached chicken is great for use in sandwiches, pies, salads & any other low fat chicken dish. You can use poached chicken in almost any recipe that calls for shredded BBQ chicken, which also helps cut some calories out of your meal.

The keys to poaching are: the size of the pan, the volume of liquid and the cooking temperature.

1. Place chicken breasts flat in a pot that's just large enough to fit them in one layer.

2. Add chicken stock so that it completely covers the chicken by at least a half inch to an inch. Throw in a couple of bay leaves to get some more flavour.

3. After bringing the liquid to a boil, reduce heat to a simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.

4. Remove chicken from the poaching liquid & chop or shred depending on what your using it for.


x Sunny x

Sunny's Chocolate Snowballs

These are a great idea for cheap Christmas presents, put them in a box & tie it up with a beautiful ribbon. Voila! A beautiful gift for someone you love.

Ingredients

2 Packets of Milk Arrowroot Biscuits
2 Cans of Sweetened Condensed Milk
4 Tablespoons of Cocoa
A splash of Baileys (or your preferred alcohol)
2 Cups Dessicated Coconut or grated white chocolate

Method

1. Smash up the milk arrowroot biscuits. By smash, i mean really hack into them. I prefer to put them in a freezer bag and have at them with a meat mallet or rolling pin. Picture your boss's face in the bag and that will get you going! You can also alternatively put them in a blender and blend until there are small chunks about the size of a fly. You can completely process if desired but i prefer a bit of texture in them.

2. Combine condensed milk, smashed arrowroot biscuits, Baileys and cocoa powder in a bowl. Make sure your hands are clean and then get in there and get dirty mixing it all up. You can try and do it with a spoon or utensil of some variety but I'm telling you, its futile. Hands are the only way to go!

3. When the mixture is well combined and nice and sticky (and your hands are completely covered in it!) roll them into balls and then roll the balls into the dessicated coconut or grated white chocolate until evenly coated.

4. Chill for about half an hour and them eat until your heart is content or your chocolate craving is gone :)

Makes about 30-50 truffles depending on the size of the balls.

For something different - roll them in cocoa powder, your favourite chopped nuts or smashed honeycomb.

Enjoy my darlings!

x Sunny x

My Version of a Fredoccino

Photography by Alan Benson

I guess this drink could also just be called a Mocha Frappe or something similar because that's essentially what it is, a chocolate coffee drink blended with ice. However, my main intention with this drink was to recreate the fredoccino's you get in Greece which are THE BEST ever.... I'm totally biased, but that's the way I roll....

Any who... this drink is perfect for hot weather like this heat wave we are having in Sydney & I usually make double the amount because I know how yummy it is!

Ingredients:

2 cups ice cubes
80ml (1/3 cup) Baileys Original Irish Cream liqueur (I use the creme caramel version)
1 tsp instant coffee - increase the amount if your a coffee lover like my partner!
1 1/2 cups milk

1/4 tsp caster/white sugar

2 scoops vanilla ice cream
Chocolate topping, to serve

Method:

1. Place ice cubes, Baileys, instant coffee, milk, sugar and ice cream in the jug of your blender and blend until almost smooth.

2. Grab your glasses (preferably chilled) and swirl some chocolate topping around the glass artistically (no artistic ability needed).

3. Pour drink into the glass & serve immediately.

This recipe makes enough for two in tall glasses.

Alternatives:

~For kids, leave out the Baileys & add a dash of vanilla essence.

~For a more decadent cocktail, top with whipped cream & shaved chocolate or some more ice cream & chocolate sauce.

~Experiment with different toppings to swirl on the glass like caramel or choc mint flavours.

Georgie's Nanna's 80th

I did these cupcakes last year for Georgie's Nanna's 80th.

The theme she gave me to work with was an antique/old world look with a light pink/brown/pearl theme. She also ordered a mini cake so her Nanna would have something to cut. I did a mix of chocolate & vanilla cupcakes & a chocolate mini-cake.

Thanks to Georgie for taking some pictures for me as i forgot to take some myself before sending them to her! These cupcakes were decorated with buttercream & fondant.

Thanks again Georgie & I hope your Nanna had an awesome birthday! xx

Pancake Thursday!

Picture provided by taste.

I just adore pancakes on a sunday morning! Pancakes are so budget friendly and take only a couple minutes to whip up. I used to make mounds of them on a saturday morning after a big night when I would wake up to 5 - 8 men asleep on my loungeroom floor & really really hungry! So here is my fool proof recipe...

Ingredients

2 cups Plain flour (if you like thin pancakes) or Self raising flour (if you like fluffly pancakes)
1 ½ cups Milk
1 Egg
2 tbs White sugar
1 tsp Vanilla essence
30g Butter melted

Method

~Sift flour into a mixing bowl. Add milk, egg, suga, vanilla essence & melted butter and mix for a couple of minutes. Dont worry if there are still a few lumps here and there.
~Heat a non stick frypan on medium & melt a little more butter in it. Cook pancakes one at a time for a minute or two each side (depending on how big you are making them).
~Eat.

Its so simple, and I really dont know what people still buy the packet mix where you just add water when it only takes you a minute or two extra and costs you a fraction of the price!

My favourite Variations

~ Put some choclate chips into the batter and serve with ice cream for dessert.
~ Sandwich pancakes with a vanilla cheese cake mixture by mixing cream cheese with a few tbs sugar and a tbs vanilla extract.
~ Serve with mixed berries, whipped cream & maple syrup.
~ Serve with a bit of lemon juice on top & a sprinkle of caster sugar.

Now go forth and eat pancakes!

Love & kisses on both cheeks,
Sunny xxx

The Easiest Chocolate Mousse

I just adore this chocolate mousse and it usually takes me about 10 – 15 minutes to make and an hour in the fridge which is a dream come true when your already buzzing around cooking a million things for a dinner party!

Ingredients (serves 6)

125g good-quality dark chocolate, roughly chopped
125g good-quality milk chocolate, roughly chopped
3 eggs
1 ½ tbs caster sugar
1 tbs good-quality cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve

Method

1. Place chocolate in a microwave safe bowl & cook in the microwave for 1 minute. Stir. If chocolate isn't fully melted yet, put it back in for another minute. Set aside to cool slightly.

2. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

3. In a separate bowl, whip cream until thickened (be careful not to over-beat but make sure if forms stiff peaks). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. When ready to serve remove from fridge and top with extra whipped cream and grated chocolate or some extra cocoa.

4. Eat it like its going out of fashion.... trust me, you'll love it.

Variations

~For a yummy nightcap add your favourite spirit. To keep it French, go for Cognac (or another quality brandy) or Grand Marnier, adding 1 tablespoon to the melting chocolate.

~For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts.

~Chocolate and coffee make a great pairing, so if your feeling like a pick me up try adding two tablespoons of prepared strong black coffee to the chocolate when melting.

~For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid). Its great for summer!

Enjoy my fellow chocolate lovers!

Love & kisses on both cheeks,

Sunny xxx