Joyeux Anniversaire / Happy Birthday Dorie!!! – Curried Chicken with Pepper and Peas en Papilotte

Today is the birthday of Dorie Greenspan, the author of Baking: From My Home To Yours and Around My French Table (plus lots of other great cookbooks). Baking: From My Home To Yours inspired Laurie of slush to set up the amazing group Tuesdays with Dorie (TWD), followed byFrench Fridays with Dorie (FFwD)

Holly of Phe.MOM.enon (one of the members of both groups) and Laurie came up with the idea of celebrating Dorie’s birthday by creating our version of the ‘perfect menu’ from Dorie’s new bookAround My French Table by choosing a few people who have been with TWD for a long time and joined FFwD.

There are 9 sections in Around My French Table and every blogger chose a section to pick a recipe from. The sections are:


1. Nibbles & hor d’oeuvres
2. Soups
3. Salads, starters, and small plates
4. Chicken and duck
5. Beef, veal, pork, and lamb
6. Fish and shellfish
7. Vegetables and grains
8. Desserts

I was very much tempted to pick something from Desserts, but instead I chose the section Chicken and duck and picked Curried Chicken with Pepper and Peas en Papilotte on page 221 of Around My French Table. This dish was perfect for me as it requires very little preparation and it’s extremely easy to put together: you slice up some chicken thighs, a red onion and a pepper, add some peas and curry, salt and pepper to the mix. Cut some parchment into 4 pieces and divide the chicken mix over the 4 pieces. Fold them closed and bake in the oven untill the chicken tests done. Serve with rice.

I’m not going to post the entire recipe, I want to urge you to go ahead and buy Around My French Table: you won’t regret it as it’s filled with lovely French recipes that are easy to make at home! I loved the flavour, although I might add just a little bit more curry or use a spicier variety next time. Unfortunately I can’t show you how it turns out as I accidentally erased all the pictures from my camera before uploading them to my computer :S

Gefeliciteerd met je verjaardag Dorie! (translation: Happy Birthday Dorie!)
Thank you so much for all the wonderful recipes and cookbooks you have written, they are truly amazing!

Thank you Holly and Laurie for organizing this virtual birthday dinner! Are you curious about the other recipes that were made or do you want to know what other bloggers participated in this virtual birthday dinner? Go check out the roundup over at Phe.MOM.enon!!!


Taste & Create – Ground Beef Curry (Keema Kari)

While perusing the entries for this month’s Taste & Create I came across Min’s version of this Ground Beef Curry. I had an instant craving for this and it gave me the opportunity to use the roti’s that I still had in the freezer.
The smells that came from the pan while everything was simmering were absolutely delicious! The dish itself tasted really good, I really loved the kick of the chili powder and I’m sure that I will be making this again!! 

Ground Beef Curry
1/2 tbsp sunflower oil
1 1/2 onions, finely chopped
1/2 tbsp minced garlic
1 tbsp ground ginger
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp cumin seeds, crushed (I used cumin powder)
1 tsp coriander seeds, crushed
1/2 tsp chili powder
500 grams extra lean ground beef
4 medium firm potatoes (skin on), cubed
1 x 400 grams can diced tomatoes
1 cup beef stock
salt and pepper to taste (I left these out as my curry already had plenty of taste)
1 bunch of spinach, washed, stalks removed and shredded
  • Saute onion over medium heat in oil until soft. Add garlic, ginger and spices, fry for 2-3 minutes until fragrant.
  • Add beef and brown over medium to high heat.
  • Add potatoes, tomatoes and beef stock, turn heat down and allow to simmer for 30 – 40 minutes or until potatoes are cooked through.
  • Season to taste with salt an pepper (as said I skipped the salt and pepper, it was not needed in my opinion) and stir spinach through. Turn heat off and allow to rest for a few minutes for the spinach to wilt into the curry.
  • Serve warm with rice or rotis.

>Pumpkin Curry with Naan Bread


I’ve been such a slacker lately, I’ve been slacking all over the place: blogging, cooking, baking, cleaning etcetera…. Had a lot on my mind. But everything’s okay now: the work situation has been sorted. On November 2nd I started my new old job… My contract at the job agency ended and was not prolonged due to the economic situation. However the company I was temping at was so content with my work that they offered me the position I was temping at for the last year. Big Yay!

On to todays dish: Pumpkin Curry with Naan Bread. This dish was featured on the recipe display at Albert Heyn, the supermarket I shop at. It’s a vegetarian dish and I thought it would be perfect for this time of year, the recipe can be found here (in Dutch!).

This curry is quite easy to make and actually one fo the first dishes in which I got to use the stalks of coriander. The pumpkin I used had thin husk and it wasn’t necessary to peel it, because the husk gets soft when you stew the pumpkin

This is a delicious vegetarian dish, it tastes really smooth and subtle. I expected it to have a bit more of a kick somehow. This dish contains 430 kilocalories per portion and 8,5 WW Points

Pumpkin Curry with Naan Bread
(4 portions)

1 small pumpkin (AH puur & eerlijk biologisch)
30 gram butter
2 onions, quartered
2 tbsp currypowder
200 ml water
15 gram fresh coriader, leaves finely chopped and stalks finely chopped but kept seperated
450 gram frozen peas
300 gram greek yoghurt
1 package Naan Bread Garlic & Coriander (Patak’s 4 pieces)

Cut the pumpkin in half, remove the threads and seeds and cut it into pieces. Melt the butter in a pan and cook the onions for 3 minutes. Add the currypowder and pumpkin and stir fry for 5 minutes.

Add the water and coriander stalks, cover the pan and stew the pumpkin for 10 minutes. Add the frozen peas and yoghurt and bring to a boil untill the peas are warm.

Prepare the naan breads according to the packaging and cut them into long slices.

Serve the pumpkin curry with the naan bread and top with the finely chopped coriander.