Ingredients
6 cups of chicken or vegetable stock
2 chicken breasts, boneless and skinless
2 garlic cloves, crushed
2 tsp fresh ginger, grated
4 oz rice noodles
6 mushrooms, thinly sliced
4 tbsp frozen peas
4 green onions, finely sliced
4 tbsp soy sauce
Fresh basil leaves, torn
Directions
Add the chicken stock into a saucepan, together with the chicken, garlic and ginger. Bring stock to a boil, then quickly reduce temperature and simmer for about 20 minutes or until the chicken is cooked through and no longer pink inside. Continue reading
Ingredients
½ medium (about 12 oz) green cabbage
1 ½ oz butter
2 leeks, chopped
1 potato, peeled and sliced
30 fl oz vegetarian stock (chicken or beef stock if preferred)
10 fl oz milk
1 ½ tbsp chopped oregano (or 1 – ¼ tsp dry oregano)
Salt and black pepper
Directions
Cut the half of the cabbage in two pieces and remove the core. Then cut into thick slices.
In a heavy saucepan, bring about 2 inches of lightly salted water to a boil and add the cabbage slices, cover and cook for about 10 minutes. Set aside to cool. Continue reading
Ingredients
1 whole small chicken or several chicken thighs and legs
2 lb leeks
1 fresh bay leaf
1 large carrot, peeled and thickly sliced
10 cups of chicken broth
½ cup pearl barley
Salt and black pepper
Fresh chopped parsley to garnish
Directions
Place chicken in a large deep pan, slice half of the leeks and place them in pan. Add the bay leaf, a little chopped parsley, carrot and stock and bring to a boil. Reduce heat and cover. Simmer gently for approximately 1 hour and 30 minutes. Skim off any excess fat at the top of the pan occasionally during simmering. Continue reading
