Here is what you need

For starters:

2 1/2 lbs chicken parts

BBQ Sauce:
  • 1/4 cup vegetable oil
  • 1/4 cup frozen orange juice concentrate
  • 1/2 cup white wine vinegar
  • 1/4 cup tomato paste
  • 1 orange zest, removed with grater, orange
  • slices reserved for salad
Salad:
  • 1 large, ripe tomato
  • 1 orange, sectioned (without rind, see above)
  • 2 scallions, chopped
  • 1 tablespoon vegetable oil
  • 1 tablespoon white wine vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Here is how to do it

Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from centre heat, skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again.

Serve chicken with salad on the side.

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Asparagus is in season! Therefore, it is up to us to make the best of it. With this recipe, you can prepare a tasty Asparagus-Cream-Soup. To taste, you can either use white or green asparagus. If you want to use green asparagus, your cooking-time will be 5-7 minutes longer.

Here's what you need

  • 500 g white / green asparagus
  • litre / 4 ½ cups water
  • salt
  • sugar
  • 60 g / 4 tablespoons butter
  • about 300 ml / 1 ¼ cups milk
  • 30 g / 4 tablespoons plain flour
  • freshly ground white pepper
  • grated nutmeg
  • 2 medium egg yolks
  • 2 tablespoons whipping cream
  • 3 – 4 tablespoons chopped parsley

Here's how to do it

  1. Wash asparagus and peel carefully. Start from the top and work your way downwards. Make sure that all the skin is removed, but don't damage the tips. Cut off the lower ends and remove any woody parts. Reserve the peelings and ends. Rinse the asparagus and cut into 3 cm / 1 ¼ in long pieces.
  2. Fill a saucepan with 1 litre / 4 ½ cups of water. Add 1 level tea-spoon salt and 1 ½ tablespoons of butter. Add the aspargus ends and peelings, bring to the boil, cover and cook for about 15 minutes over medium heat.
  3. Stain the stock through a sieve, reserve the cooking liquid and bring back to the boil. Add the pieces of asparagus and bring to the boil. Cover and cook the asparagus for 10-12 minutes (slightly longer if you use green asparagus) until cooked al dente.
  4. Put the asparagus-pieces into a sieve to drain and again reserve the cooking juices. Add milk to make up the quantity to 1 litre / 4 ½ cups.
  5. Melt the remaining butter in a saucepan. Stir in the flour and continue stirring until the mixture turns light yellow. Add the measured amount of liquid to the mixture and stir vigorously with a whisk. Make sure that there are no lumps in your soup. Bring the soup to the boil and cook uncovered for about 5 minutes over low heat. Stir occasionally.
  6. Season the soup with salt, sugar, pepper and nutmeg. Stir the egg yolk into the cream and slowly add to the soup, stirring carefully to obtain a smooth, even mixture. Do not let the soup boil after you have added the egg-yolk. Add the asparagus-pieces to the soup and heat them through. Sprinkle with parsley and serve.
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Welcome! 05/28/2011
 
Being a kitchen goddess requires a bit more than knowing the right recipe for seven days a week. Knowing the different types of food is as much part of the preparation process than the finding and following the right recipe. Without certain knowledge of different spices, we are limited in how we can "play" with the different recipes we read everywhere.
This blog therefore is dedicated to all "self-catering" mums as much as all the girls amongst us who might not have a full family to feed but love cooking as a leisure-time activity and who might not be afraid of trying something new. The main goal of this blog will be to accumulate as many different recipes from all over the world so that we all can draw from other peoples experiences and learn something new each day.
HAPPY COOKING
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