Guess who’s got over 100 followers??? Me!!! Thank you all ever so much for taking the time to read, like, comment on and follow my blog. I love my little corner of the internet and have enjoyed spending another month sharing my stories and recipes with you. You can like The Gammon Kitchen’s Facebook page to see more.
A few things that happened in May:
- I tried Pizza GoGo. Let’s just say Domino’s have nothing to worry about as they won’t be losing my custom.
- I ate an Indian takeaway for breakfast.
- I watched the entire previous 5 seasons of Game of Thrones in the space of a month and now have to wait for the next episodes with the rest of the peasants.
- I had the worst case of flu known to man. Or so it felt.
- I rediscovered Ben & Jerry’s Cookie Dough ice cream and couldn’t be happier about it.
And here’s all the blog posts from the past month, in case you missed any.
Recipe: Berry Rose Smoothie / Recipe Review: Byron’s Ronaldo Burger / Recipe: Rocky Roads / What I Ate In A Day #8 / Recipe: Courgetti With Pesto Chicken, Mushrooms and Goat’s Cheese / Jamie’s Food Revolution 2016 / Recipe: Chicken, Leek and Mushroom Risotto / Recipe: Easy Cinnamon Swirls / My Cookbook Collection / Recipe: 3 Ingredient Asparagus Brunch / How To Spot A Foodie
I hope all you lovely people have had a wonderful month filled with delicious food and lots of fun!
Don’t hate me for owning a spiralizer, I’ve not completely lost my mind and travelled over to the dark side of the clean eating brigade. I just don’t like to be left out of any trend so obviously had to purchase this weird little device that makes noodles out of vegetables. I’ve had it since last year and have only used it a few times, but I can honestly say that I do rather like courgetti, or in other words courgette that’s been made to look like spaghetti pasta. If you don’t have a spiralizer fear not for you can now buy courgetti in large supermarkets, such is now the trend. Alternatively, you can use a vegetable peeler to create ribbons from your courgette, which is just as lovely. Whatever magic you create with your courgette, this recipe is a delicious way to increase your veg intake with lovely summery flavours.
What you need:
- 3 courgettes
- 2 chicken breasts, cut into bite-sized pieces
- 4 mushrooms, quartered
- 1 tbsp olive oil
- 4 tbsp green pesto
- 1 lemon
- 2 slices of soft goat’s cheese
- 1 tbsp pine nuts, toasted
What you do:
- Start by fashioning your courgettes into ribbons or noodles using whatever tools you have. I have the handheld type of spiralizer that leads to an injury every single time I use it, but makes nice long strands of courgetti. Leave these to one side but have a pan of boiling water ready.
- Heat the olive oil in a pan and once hot, add the diced chicken and mushrooms. Fry off for a few minutes until they are cooked through and starting to brown, then add in the pesto and zest and juice from the lemon. Stir and cook gently to create a nice sauce for the chicken and mushrooms.
- Just before the chicken and mushrooms are ready, plonk your courgetti into the pan of boiling water and cook just for a minute or two to warm through. Drain very well and place in to two waiting serving bowls. Top with the pesto coated chicken and mushrooms then immediately add a slice of goats cheese and a scattering of toasted pine nuts over the top. Drizzle any pesto juices from the pan artistically around the plate to make it look a bit spesh.
The goat’s cheese will melt into the chicken and mushrooms and provide a welcome tang against the earthiness of the herby pesto. The crunch from the pine nuts works great with the soft courgette. This is a lovely, well balanced dinner perfect for a warm summer evening.
Injury count: 1 – I got my thumb caught in the spiralizer which led to screaming, crying and a bloody mess in the kitchen. But I got lots of attention afterwards which always makes an injury worth it.