Some brown, finally. There is still more green to go, incidentally, I just don't want to count to reach it yet. A lot more brown to go towards the right hand side, too.
For an example, this is about 3/4 of the width and 1/4 of the height of the final design...
More experimental cookery last night... It's a variation on my chicken-gorgonzola-mushroom dish, and the thing I had at La Fibule on Valentine's Day...
2x chicken breasts
Goat's cheese (I used some chevre we had in the fridge, though I imagine feta would work just as well)
For the sauce:
4oz baby button mushrooms (quartered)
4oz chestnut mushrooms (sliced)
1/3 pint milk
1 tbsp cornflour
2oz Shropshire Blue cheese or similar - any blue cheese will work, also Brie if you don't like blue cheese...
Pre-heat oven to 150C.
Meanwhile, sandwich the chicken breast between two layers of cling film. Using a rolling pin or meat tenderiser or similar heavy wooden object, beat the chicken into submission, turning occasionally, until it's somewhat flatter and thinner. Do this to both chicken breasts.
Place a layer of foil in the bottom of a baking tray.
Using a blender, make the filling: throw in a couple of handfuls of spinach leaves and a fair amount of cheese (I didn't measure, sorry) - more goat's cheese than gorgonzola, which is just for flavour. Blend until thoroughly chopped.
Spread a layer of the filling along each flattened chicken breast and then roll them up. Place onto the baking tray and wrap in the foil. Cook for 30-35 minutes.
For the final 15 minutes or so of the cooking time, make the sauce. As I said, this is similar to the other recipe, but here it is again...
Melt the butter in a large frying pan, then add the mushrooms and cook for 10 minutes until browned.
Add a little milk to the cornflour and stir until smooth, then add the remaining milk. Pour into the pan and bring to the boil slowly, stirring (should take about 2 minutes). Then add the cheese and stir until it melts. You can leave this to simmer for a bit whilst the chicken finishes cooking, if it needs to. After I'd taken the chicken out I also added the juice from the bottom of the foil into the sauce and simmered for a few minutes.
Finally, add the sage and chives, and serve.
We had this with spaghetti, but I imagine it would work just as well with rice or potatoes. I was going to do fried potatoes initially but we didn't have enough oil...
'Twas very nice indeed. Yay for experimental cookery.
Am up relatively early today (as compared to the last three days) in an attempt to get to bed before 2.00am and hopefully put my sleeping pattern back on track before Monday, when I'm back at work. Also going to choir tonight for the first time in four weeks as it's the Rossini concert on Saturday.
I seem to recall mentioning back when I initially broke my foot that Fate was a bitch with a sense of humour, because I'd been bemoaning the fact that the week before, I'd not been getting enough sleep thanks to chattering Muses, and therefore would have been much appreciative of a week off in order to get the writing done. Well - four weeks of leave and barely any writing to speak of. Plenty of ideas, but nothing concrete. I mean, WTF? It's just... stupidly frustrating. Just wait, as soon as I'm back at work things will wake up again.
I don't want to try and balance my work life with my sporadic writing habits. I'd rather keep the two separate, but my brain obviously wants to punish me. I'm hoping I can salvage what's left of this week to at least get stuff typed up which has been overdue, but meh. I just wish I could find a happy medium between No Sleep and Dried-Up Muses...
Anyway, I should probably have some breakfast. Just wanted to get that recipe down before it fell out of my brain.