This pesto chicken recipe is quick and very easy to follow. Chicken fillets filled with pesto and cheese, rolled and baked. Yum.
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I've had the most ridiculous week. Laid up in bed for a large part of it, with a box of tissues, lozenges, syrups and paracetamol, nursing a very stubborn flu that isn't appearing to improve at all. Then last night things took a turn for the worse, and I went racing to the hospital for a late night doc visit, and came back with antibiotics and not much of a voice (that beautiful husky voice turns into a croak, and then pretty much vanishes, it turns out) The penicillin has helped though, so though I can't talk (and apparently I could be croaking for upto 6 weeks!! What?!), I can bake! So I thought I'd do something about my fresh-bread craving. There was an open bottle of pesto in the fridge that needed to be used too. Perfect.
It was my husband's birthday a couple of weeks ago and I decided not to make him a chocolate cake this once. I was leafing through one of my favourite cake books and came across a blueberry sour cream cake that I thought I'd give a go. But me being me, I had to tweak it. So I threw in some raspberries as well. Here's my adaptation (very slight) of Sara Buenfeld's yummy original:
The fact of the matter is I'm hungry all the time. And there's only so many snacks you can stock your little London flat with. So I've decided to stop buying, and start making instead! Believe it or not, this actually works to my advantage for two reasons: