Chicken and Olive Cous Cous
Preheat oven to 180 C or 160 C fan.
Cut 1 kg of chicken thigh fillets in half. Place in baking dish with juice and finely grated rind of 2 lemons, 150 g stuffed green olives, 1/4 cup chopped oregano, 3 chopped garlic cloves and 1 tablespoon olive oil. Toss to combine and season well. Bake 45 mins until chicken is cooked. Meanwhile place 1 cup cous cous in a heatproof bowl. Pour over 1 cup boiling water, cover with plastic wrap and stand for 10 mins. Fluff up with a fork and serve with chicken and olives.
This was yummy. Of course most of the kids turned their noses up at it (they made sandwiches) but I would cook it again. I really enjoyed it. I really love things that you spend a little time on and then you stick them in the oven to cook and you walk out of the kitchen. That's my idea of cooking! No wonder I am such a fan of roasts! The recipe came from the Summer Coles Magazine, which I picked up free from my local supermarket.
Oriental Noodle Salad
Finely slice 1 chinese cabbage and 4 spring onions. Place them in a bowl with 100g of slivered almonds. Mix 1/4 cup of white vinegar with 1/4 cup of castor sugar. Add 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1/2 cup of olive oil. Mix well and add to bowl. Just before serving add a 100g packet of Chang's Fried Noodles and mix well.
I had this salad at my sister-in-law's house at Christmas and loved it so I asked her for the recipe. She had taken it from the back of a packet of Chang's noodles so it's pretty easy to find! So, although I haven't been very creative lately I have been cooking dinner! I have also made some curtains that I'm not happy with and started on a roman blind that isn't going anywhere exciting yet. Hopefully next week will see creativity and excitement return to my life!