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Tag Archives: celery

Red GrapeFruit & Parma Ham with Blue Cheese Salad


This is an awesome salad combination which is bursting with flavours that compliments each other … the salad greens consists of arugula, celery, tomatoes, lolla rosa & frisee… drizzled with a zesty Italian dressing


This is a similar salad minus the blue cheese for moi 😉

Scotch Broth with Pork Drumsticks

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Everyone knows that the traditional Scotch Broth is made with mutton/lamb (best with mutton) but now and again, I’d make it with pork and this time, I made it with Pork Drumsticks (pork shin) and it is just as good!  This is a very simple yet flavoursome soup which is perfect for the crockpot/slow cooker!

I never follow any recipe when I make Scotch Broth … just a guestimate of each ingredient … just as how Mama & Grandmama would tell me whenever I asked them for their traditional recipe … a bit of this, a dash of that, a pinch of other …. lol

Here, also Scotch Broth made with pork shin, but the pork is shredded once soup is ready and then chopped parsley stirred into soup just before being served up … with home-baked 5-Seeded loaf ❤



Ingredients :

6 pieces/1kg of Pork Drumsticks/Pork Shin

250g turnips/swede, diced

1 parsnip, diced

1 large carrots, diced

1 celery stalk, diced

1 medium leek, chopped

1 large onions, chopped

¼ cup soup mix, soaked overnight (I used ½ cup because we love a thick broth)

2l beef stock (add more if you want a more diluted broth)

2 Tbsp oil

1 bay leaf

freshly ground black pepper & Salt, to taste

parsley sprigs, for garnish (optional)

Methods :

  •  Boil the Pork Drumsticks/Pork Sheen in a pot of boiling water for 5 minutes then use  slotted spoon, lift out and rinse in cold water
  • Heat a soup pot with oil, sweat the onions & leeks for few minutes
  • Add in all other chopped root vegetables, sweat for further 5 minutes
  • Tip in the soup mix, bay leaf and then pour in the beef stock
  • Bring to a boil (if using slow-cooker, pour everything into slow-cooker at this stage and cook on high for 4 hours and auto/low for 6 – 8 hours) and reduce heat and continue to simmer on low heat for 2 to 2½ hours
  • Season to taste with freshly ground black pepper & salt
  • Scoop onto a soup bowl and garnish with parsley sprigs and serve up piping hot, with a crusty bread

Chicken and Mushrooms Pie

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Chicken and Mushrooms Pie … a more traditional version of Chicken Pie vs the Chicken, Cheese and Leek Parcel …both of which I made with the one Spit Roast Chicken 😉

Simply delectable!!!

half of the meat from the Spit Roast Chicken …..cubed

Mushrooms, quartered …. Leeks, chopped ….

The Creamy Sauce that is an important essence of the filling …I used the chicken stock I made from the bones/skin after stripping the meat off my Spit Roast Chicken

Onions & Carrots in the pan with remaining butter

The creamy pie filling …..



15g dried porcini mushrooms

50g butter

2 Tbsp plain flour

1 cup hot chicken stock

4 Tbsp single cream

1 onion, coarsely chopped

2 carrots, sliced

 2 celery sticks, coarsely chopped

50g fresh mushrooms, quartered

chicken meat from ½ a Roast Chicken, cubed

50g frozen peas

salt & ground black pepper

1 egg, beaten

250g puff pastry


  • Place porcini mushrooms in a bowl, add hot water to cover and soak for 30 minutes then drain in a muslin lined sieve then dry well on kitchen paper
  • Preheat oven  to 190° C
  • Melt half of the butter in a heavy based pan, whisk in the flour until bubbling then add in the hot stock gradually and whisk over medium heat until the mixture boil.
  • Cook for 2 -3 minutes, then whisk in the cream and season to taste, and set aside
  • Heat the remaining butter in a large non-stick frying pan and cook the onions and carrots over low heat for about 5 minutes
  • Add the fresh mushrooms and celery and cook for further 5 minutes then stir in the chicken, peas and porcini mushrooms
  • Add the chicken to the hot cream sauce and stir to mix and adjust the seasoning, if necessary
  • Spoon the mixture into a ovenproof baking dish
  • Roll out the puff pastry to about ¼in thick and cut 1in larger all around than the dish then with help of rolling pin, lift pastry and lay over the filling/dish then gently press around the edge of the dish to seal
  • Trim off excess pastry around the edge and with all the leftover pastry, roll out into a long strip, slightly brush edge of pastry with beaten egg then lay another thin layer all around the edge 
  • Crimp the edges of the pastry by pushing the forefinger of one hand onto the edge and using the thumb and forefinger of the other hand pinch the pastry …continue all around the pastry edge
  • Cut out some mushroom shapes by pressing together and rolling out all leftover pasty and stick them onto the pastry lid with beaten egg
  • Glaze the lid with beaten egg and cut several slits in the lid to allow steam to escape
  • Bake the pie for about 30 mins until the pastry is well browned and crispy and serve the pie hot