11. Spicy savory chicken cobbler
You will need:
2 cups self-raising flour
1 cup chicken stock
1 cup mushrooms (sliced)
¼ cup wheat flour
⅔ cup buttermilk
5tbsp unsalted butter
2tsp dried parsley
2tsp cayenne pepper
1tbsp olive oil
1tsp dried thyme
1tsp salt
3 garlic cloves (minced)
2 chicken thighs (sliced)
2 strips bacon (sliced)
2 ribs celery (diced)
1 carrot (diced)
1 onion (diced)
2 eggs
1 egg (beaten for egg wash)
Salt and black pepper, to taste
How to make:
Preheat the oven to 350°F (180°C). Grease a baking tin and set it aside.
Blend flours, cayenne pepper, dried parsley, dried thyme, salt, and black pepper into a crumbly mix using a blender. Add eggs and buttermilk and blend the mixture again until the ingredients combine to form a dough. Transfer the dough to a bowl and set it aside.
Heat oil in a saucepan over medium heat. Add bacon and garlic and cook until bacon starts leaving some oil. Add carrot, celery, and onion; and cook until the onions soften.
Add mushrooms and chicken, and cook until the chicken is 80% cooked. Sprinkle the flour mixture over and mix well until everything combines.
Pour in the chicken stock and bring the mixture to a boil. Turn off the heat and transfer the mixture to the baking tin. Brush the mixture with egg wash and put the baking tin into the oven.
Bake the cobbler for 20 to 25 minutes until the top turns brown. Serve hot.
12. Thumbprint cookies with fruit jam
You will need:
1 cup whole-wheat flour
½ cup unsalted butter
½ cup brown sugar
¼ cup mixed nuts (chopped)
⅔ cup fruit-flavored jam
1 egg
½tsp vanilla bean paste or extract
¼tsp salt
How to make:
Preheat the oven to 350°F (176°C). Grease a baking sheet, and keep it aside.
Break the eggs and separate the whites. Pour the yolk into a bowl and mix well with butter and brown sugar to make the cream.
Add flour, salt, and vanilla bean paste or extract to the egg-butter mix and make a smooth dough.
Take small dough balls and roll them first in the egg white and then in chopped nuts.
Place the dough balls on the baking sheet, leaving a centimeter of space between the two balls. Put the baking sheet into the oven and bake the balls for five minutes.
Take the tray from the oven, gently press each cookie top using the thumb to make a dent. Fill the dent with the fruit jam and bake the cookies for eight minutes. Take out the cookies from the oven and serve.
