Hi Everyone!

Well, Covid got us and the MAV and I have been in lockdown.  However, with good old Woolies doing deliveries and not being terribly unwell with it, I decided that the MAV and I would continue with our Wine Wednesday.  I chose a super easy recipe that took no time at all but certainly didn’t miss out on any flavour here.  There really is not a lot I can say about this other than, if you want something that says “summer” then this is it.  Buy the BBQ chicken on your way home from work and it will literally take you 10 mins to throw together the mayonnaise ingredients.  Once everything is combined it’s into the fridge for one hour and dinner is done.  There is so much more that you could add to this salad.  Next time I would add a mango, avocado, celery and maybe some walnuts.  Take the leftovers to work the next day.  The MAV gave it 9/10.

Actually a perfect Xmas day treat too.  It freezes very hard so leave it out of the freezer for about 10 mins or so before you want to dish it up.

All in all a great Covid lockdown Wine Wednesday for the two of us.

So until next week when we are free…

From my table to yours with love x

Chicken & Pineapple Salad with Curried Mayonnaise

Uses a BBQ'd chicken so super easy, quick and light

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Course: Main Course

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 1 BBQ'd chicken
• 1/2 c shredded coconut
• 440 g an unsweetened pineapple chuncks drained
• 4 green shallots chopped
• 1 tsp curry powder
• 1/4 tsp five spice powder
• 1 clove garlic crushed
• 1 tsp grated fresh ginger
• 3/4 c mayonnaise
• 1/4 c coconut milk

Method

 

1. Toast coconut on oven tray in moderate oven for about 5 minutes.
2. Cut chicken into chunks and place in a bowl with the pineapple.
3. Mix in coconut, shallots and mayonnaise. Refrigerate for 1 hour before serving.

Notes

Source: Women's Weekly - Light and Luscious

Strawberry Ice-cream

This is a no-churn ice-cream

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Course: Dessert

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 250 g fresh strawberries washed, hulled & sliced
• 250 g fresh or frozen raspberries
• 2 tbsp lemon juice
• 1/3 c (75g) caster sugar
• 600 ml thickened cream
• 395 g can sweetened condensed milk
• 2 tsp vanilla bean paste

Method

 

1. Place the strawberries, raspberries, lemon juice and sugar in a saucepan. Stir over medium heat for 2-3 mins until the sugar has dissolved. Bring to the boil. Boil gently for 3 mins without stirring. Remove from the heat. Cook for 10 mins.
2. Pour the berry mixture into a blender or food processor and blend or process until smooth. Strain the mixture into a jug, pushing the mixture through the sieve. Discard the solids remaining in the sieve. Cover and refrigerate for 2 hours until cold.
3. Using a hand mixer or electric mixer, whip the cream, condensed milk and vanilla in a large, chilled bowl until thick. Spoon half into the base of a 1.5 ltr freezer safe container. Spoon over ½ the berry mixture. Repeat, using the remaining cream mixture and berry mixture. Cover and freeze 4-6 hours or overnight. Scoop into bowls or waffle cones to serve.

Notes

Source: Food Life section of the January 2022 Pittwater Life Magazine