Broccoli Melody


The cold breeze of this evening is definitely a call for a warm rich soup that would spread love and happiness both in your tummy and among its tasters. As a child I always loved the look of the broccoli vegetable but sadly not its taste at the time, so I would always want it there to beautify my plate (food designer at a young age) yet did not really enjoy it much. Later on in life you realize that there are absolutely beautiful flavors that you can tackle to get the most of this pretty sort of “flower”.

To make this heartwarming soup you need:

– 2 Tbsp Butter

– 1 Onion (Chopped Fine)

– 2 Celery Sticks (Chopped Fine) (Optional)

– 3 Cups Of Chicken Stock

– 8 Cups Of Broccoli Florets

– 3 Tsp Butter

– 3 Tbsp Flour

– 2 Cups Milk (You can also use cream)

– Salt & Pepper To Season

We melt the butter in a medium sized pan adding the onions and celery to saute lightly, then we add our broccoli followed by the chicken stock to boil till they cook. We take the green full of aroma mixture to blend either in the pot itself with a hand held mixer or pouring it into the separate mixer to get your creamy texture going. Blend 1 cup of milk with the flour and butter over low heat, then pour it in with the soup and add as much milk as you would like to make the soup as creamy as you want and get it thickened.

Enjoy this with toasted bread and butter and let your load of the day work melt away.

Warm Loving Wishes To All



Creamy Mustard Chicken/Beef


Sincerely this April is turning out to be totally indecisive month. One hour the sun is out and warm then few second later it is rainy and windy, last time I checked I do not live in London! I shall fight this weather and I believe it is best to do so by indulging in a healthy meal with a fantastic taste to change my mood.

– 4 whole boneless skinless chicken breasts (You can use beef fillet)

– 3 tbsps olive oil

– 3 whole garlic cloves (Chopped Fine)

– 1 Tbsp Dijon mustard (Heaped)

– 1 Tbsp Grainy Mustard (Heaped)

– 1/4 Cup Light Cream

– 1/2 Cup Chicken Broth

– 1 Cup Of White Wine (Optional)

– Salt & Pepper To Season

Slice your Chicken breast in half to get thinner cutlets to handle on the grill (for quicker cooking). Salt and pepper the slices on both sides, heat some olive oil in a skillet, then cook the chicken until it was golden brown on both sides and done in the middle.

Reduce the heat in the skillet a bit, then throw in a bunch of chopped garlic, stir it around and let it cook briefly (do not burn it, just light gold). If you fancy, you can use dry white wine   pour it in and let it bubble and reduce to half (If not then use a little of the chicken broth). Throw in the mustards, the two different tastes will strike a balance between the tangy and the grainy in your sauce. Whisk it a little till it heats up then add your cream slowly as you whisk it through.

When it is all smooth add in some chicken broth, half a cup or so is good, but you can add more if it seems too thick stir them together and let this bubble up a bit and start to thicken. Now simmer the chicken in the sauce so the chicken becomes fully cooked and the sauce finishes thickening. Shake the skillet around a bit if you need to move things around a bit. Just keep going until the sauce is nice and thick.


Serve one or two pieces of chicken per person, depending on their size, and spoon the creamy, tangy light sauce over the top. I would serve these with a size of roasted garlic mash and some fresh green beans salad tossed in lemon and olive oil.

Loving Wishes To All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.