5. March 2013 by swissfitchick
Now since I spend quite some time in the kitchen in my free time to precook my meals and trying new recipes, I ALWAYS need music while working. Music is my passion and it is so much more fun to dance and sing around in the kitchen while creating the good stuff. It’s possible that my neighbours are watching me and think I am the weirdest and craziest person in the street, but I don’t care at all. So since I know that this genius girl loves music in the kitchen too, I created a playlist. I can only recommend to download it and play it while you are doing things in the kitchen – it’s the best kitchenparty and so much more fun!!!
LUCIE’S KITCHEN PLAYLIST:
Golden Age – Fruit (looove this!!)
……talking about Bruno Mars and his song ‘Marry You’ – I think this is the absolute wonderful proposal!!! PLEASE watch it, I LOVE it!!
And while we’re at it…..
Make Meal Prep, Cooking, Baking, Cleaning a Fun-Party-Dancing-Time!!!
And while it is downloading, you can memorize the recipes and then head straight to the kitchen!!
So now FINALLY I present a savory and so simple dish, PLUS a new and delicious Pancake recipe.
Pumpkin-Asparagus-Chicken-Casserole (1-2 servings)
120g raw chickenbreast (skinless)
4 green asparagus
100g chopped uncooked pumpkin
1 egg, 1 eggwhite, beaten with chives and paprika
1 tbsp oatbran (optional – I skipped this)
1 tbsp grated cheese (optional)
I did marinate the chicken before, it’s optional, but it gets jucier. So for the marinade you need:
1 tbsp mustard
juice of half a lemon
1tsb each; Dill, pepper, salt, curry, paprika, chives
whisk all ingredients until combined well.
Place the chicken in a little plastic bag and pour over HALF of the marinade and marinate for at least 1 hour.
Preheat oven to 180° Celsius
Chop the veggies and place them in a mini casserole or any oven-safe form. Sprinkle with a little olive oil. Pour the rest of the marinade over the veggies.
When the chicken is ready, put on top of the veggies and bake in the oven for 20 minutes.
While this is baking, make the eggmix:
Whisk together the egg, the eggwhite, oatbran and half of the cheese. Stir well.
Quickly pull out the casserole and spread the eggmix over the chicken and veggies. Bake for another 10 minutes. 1 minute before you take it out, sprinkle with the rest of the cheese. FINAL BAKING TIME IS 30 minutes.
You can leave this just like this in the fridge and warm it up whenever you feel like.
So this pancake recipe comes from my friend Claudia. Claudia is not only a good friend since a long time, she is also an excellent cook and before it all a perfectionist at her job – permanent make up art. She did my eyebrows years ago and I never regretted it.
I tried the recipe on the weekend and it is really really good. I got her permission to publish it here for you! The secret ingredient is the curd cheese or the greek yogurt, whichever you choose. It makes them really soft, fresh and fluffy. AND it makes a delicious topping too!
Claudia’s Oatbran-Curd-Pancakes (2 pancakes)
2 tbsp oatbran
250g low fat curd cheese or low fat greek yogurt
1 tsp chia seeds
1/2 tsp each: stevia, cinnamon, vanilla / a dash of salt
Only include 2 tbsp of the curd/yogurt into the pancake dough, and save the rest for the topping. Whisk it with the other ingredients (oatbran, eggwhites, chia seeds, spices/sweeteners) and cook as pancakes.
For the topping, you can spread the curd or the yogurt just plain. I like it a bit tastier and did 2 frostings:
1.)I mixed it with 2 tsp cocoa powder (unsweetened), added a few drops of stevia, cinnamon, vanilla and cardamom.
2.) The other frosting was less sweet, I added the spices, but skipped on the stevia and cocoa.
I dipped the strawberries in the cocoa-curd-frosting and enjoyed on the side.
You can of course add berries, bananaslices, appleslices, syrup, nuts on top….whatever you love.
Enjoy, sing and dance!! 🙂
Do you listen to music while you cook?
What is your favorite song to which you start dancing immediately?