Hi everyone,

Hope you have had a fabulous week.  Given all the strife happening around the country at the moment, it sort of felt a little indulgent to be going for anything other than simple this week.  All I could think about was how lucky my family is not to be caught up in those terrible fires and weather events.  So that being said, once again Women’s Weekly came up trumps with two beautiful, tasty and simple recipes.

I don’t mind getting fancy from time to time but this week really was a no stress, no fuss menu and it certainly seemed fitting.

Until next week,

From my table to yours with love. x

Lemon Grass Chicken with Herb Noodles

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Ingredients Method Notes

Ingredients

  

• 500 g chicken tenderloins halved lengthways
• 2 tbsp fish sauce
• 2 tbsp lemon grass finely chopped
• 2 fresh red chillies de-seeded, finely chopped
• 1/4 c peanut oil
• 2 tbsp lemon juice
• 1/2 c fresh coriander coarsely chopped
• 1/4 c Vietnamese mint loosely packed
• 270 g buckwheat soba noodles
• 200 g red onion sliced finely

Method

 

1. Combine chicken, fish sauce, lemon grass and chillies in a medium bowl; toss to coat.
2. Combine 2 tbsp oil, lemon juice, coriander and mint in a large bowl.
3. Cook the noodles in boiling water until just tender. Drain and add to the bowl with the herb mixture.
4. Add the remaining tbsp of oil to a large frying pan; cook the onion over a medium heat for 5 minutes or until it is slightly charred. Add the chicken pieces; cook until golden brown all over and cooked through.
5. Divide the noodle mixture between four bowls; top with the chicken. Serve with steamed bok choy, if desired.

Notes

Source: Women's Weekly Cooking for Friends

Creamy Hearts with Passionfruit & Chocolate Sauce

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Ingredients Method Notes

Ingredients

  

• 250 g cream cheese softened
• 250 g fresh ricotta
• 1/2 c pure icing sugar sifted
• 250 ml double thick cream
• 6 passionfruit
• 3/4 c brown sugar
• 2 tbsp cocoa sifted
• 1/4 c water

Method

 

1. Put a cooking rack onto a tray and line the rack with paper towel. Place six heart-shaped cookie cutters (or moulds) onto the paper towel. Line each with 12cm square piece of muslin cloth (I used baking paper).
2. Beat the cream cheese, ricotta and icing sugar until smooth and creamy, then fold through the cream. Divide the cream mixture between the moulds. Smooth the top, cover with plastic wrap and refrigerate for 6 hours or overnight.
3. Whisk the brown sugar, cocoa and water in a small saucepan and bring to the boil. Reduce the heat and simmer for 1 minute or until the sauce has thickened slightly. Chill until ready to serve.
4. To serve, un-mould cream hearts and place on serving plates. Spoon over fresh passionfruit; drizzle with chocolate sauce

Notes

Source: Women's Weekly Cooking for Friends