A mist of rain began, but we danced on…
~ Sue Monk Kidd, The Dance of the Dissident Daughter
Sometimes, I don’t want a full meal – just something really easy to prepare and just as effortless to eat. I call those my tapas moments (though that hardly does justice to the real thing, I know). Do you get those days? Where you just want something like a peach. Or a jacket potato. Or a handful of red cabbage, simmered with thinly sliced apple, butter and fennel seeds…
Today, I had chicken drumsticks for lunch. Bonus points of chicken drumsticks: easy to eat and so many ways to flavour them (I went for a spiced up version today). Plus points of the oven: no standing by the stove required, so I could work on while lunch cooked itself.
Hope you are all having a great Wednesday :-)
5 chicken drumsticks
a small knob of ginger, minced
2 cloves of garlic, minced
a sprinkle of Chinese five spice powder
a smaller sprinkle of ground chilli
a dribble of oil
4 tbsp soy sauce
1 tbsp worcestershire sauce
Preheat the oven to 180°C.
Place everything in a bowl. Mix it well with your hands, then cover the bowl with cling wrap and refrigerate for 30 minutes.
Line a baking dish with foil, then arrange the chicken drumsticks in a single layer inside. Pour on remaining sauce and garlic / ginger bits. Bake, uncovered, for 35-40 minutes until they are golden brown on the outside, and a fork / skewer inserted into the thickest part of a drumstick finds clear juices and the chicken cooked.
If desired, serve with bread, rice, or a side of your choice.
Yeah we all shine on, like the moon, and the stars, and the sun.
~ John Lennon
Loaf by loaf, life’s riddles are slowly unravelled…
2 cups all purpose flour
1 tsp salt
1 tbsp honey
¾ cups warm water
1.5 tbsp yeast
4 tbsp rice bran oil (the original recipe calls for olive oil)
extra flour for kneading
extra oil to brush bowl and bread
In a small bowl combine honey, water, and yeast, stir to combine a bit. Put aside to proof yeast for about 5 minutes, or until yeast begins to foam. In a separate bowl combine the flour and salt. Once the yeast has foamed you can proceed to step 2.
Make a well in the center of flour bowl. Pour the olive oil, then the water-yeast mixture into the center of flour bowl. Using a wooden spoon stir until a wet dough forms, then switch to your hands for kneading. Depending on how wet the dough is, and the humidity in your kitchen, you will need to add a little bit of flour at a time to form an elastic dough that does not stick to your hands. Continue kneading until a smooth dough is formed, about 10 minutes.
Remove the dough and set aside, brush or rub a little bit of olive oil inside the bowl. Place the dough back into the bowl, brush with a little oil, cover and leave to rise in a warm place. Leave to rise for about 1 hour or until doubled in size.
Once doubled, preheat oven to 180°C. and prepare a baking sheet or bread mould. Remove the risen dough from the bowl, gently knead into desired shape or place inside bread mould.
Leave to rise another 10 minutes. Place bread in center of oven and bake for 30 minutes. Allow to cool before slicing (we ate a few slices whilst they were very warm anyway).