Aside

Pink Nails and Ponytails

Its been a girl week. The Ru stayed with his father for a few days. The ecosystem of my home shifted. Glitter, dolls houses and make up were the order of the week. We painted nails and plaited hair. We baked cupcakes and it all sounds idyllic doesn’t it?

Well the flip side is constant bickering, (no not me), the endless arguing over who has what and when. The highlight of the week, Tilda having a total meltdown on Dalston High Street walking behind me wailing with mascara running down her face (she had raided my make up bag).

In between meltdowns I did actually manage to do some cooking. I tested my first winter cupcake recipe. The whisky mac cupcake (my favourite winter tipple) was created and my god what a success. Stem ginger in the mixture and a whisky cream frosting…….divine.

I leave you with some photos of the week and Ina Garten’s (love her) recipe for Tuscan Lemon Chicken.

All the Best

Rachelle x

 

Ridley Road Market

My Van/Chinese Laundry/Florist Shop

Passion Flower at London Fields

Tuscan Lemon Chicken

Ina’s recipe states you grill this but I just put it in the oven for 40-50 mins. I make this for the kids a lot, the lemony garlicky saltiness is addictive. You can never have too much lemon!  I serve this with new potatoes par boiled then i pan fry them in butter and oil with a ton of garlic.  When the potatoes are frying I smash them down with the back of a fork so they absorb the buttery oil and crisp up.

 Ingredients

  • 1 free range chicken cut up into 8 pieces
  • sea salt
  • 100 mil olive oil
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon minced garlic (3 cloves)
  • 1 tablespoon minced fresh rosemary leaves
  • Freshly ground black pepper
  • 1 lemon, halved

Directions

Sprinkle the chicken with 1 teaspoon salt on each side, cut lemons into wedges and place in with the chicken. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with cling film and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

Take out the fridge at least half an hour before it needs to go in the oven. Turn oven on to 180C and cook for 40-50 mins

Leave to rest for 5 mins before serving

 

 


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