Chicken and Chorizo Paella

I'm so bad at keeping this up to date; I always take pictures of the food we cook ready to put them up and then get otherwise distracted. It doesn't help that the Blogger app on iPhone isn't the best when you want to edit your posts so I need to wait until I have a spare 5 minutes on the computer. I've since been told off so here's a new post.
I don't eat seafood, so the thought of a paella never appealed to me. However, this recipe I came across in my Desperate Housewives cookbook and, without the prawns and mussels, instantly tickled my tastebuds. This is another recipe that is loved by everyone I've made it for: to the point that my Mum used my DH cookbook so much she had to buy me a new one as she ruined the page for this recipe.
Conversion of cups isn't the easiest, so would be useful if you had measuring cups too!

Ingredients (serves 4):
1/2 cup (about 120 ml) dry white wine
1 tsp saffron
2 tbsp olive oil
4 chicken breasts, cubed
1 chorizo ring, sliced (or 6 links if you buy them uncooked)
1 onion, diced
1 red pepper, diced
1/2 tsp cayenne pepper
1 1/2 cups (about 280g) rice (paella rice or long grain white)
3 cups (about 700 ml) chicken stock
1 cup (about 150g) frozen peas

Instructions:
1. Pour the wine over the saffron in a small bowl. Let stand while preparing the paella.

2. Heat the olive oil in a wide, deep pan with a lid over medium heat. Add the chicken and chorizo. Cook, turning as necessary, until the chicken is lightly browned on all sides. With a slotted spoon, scoop the chicken and chorizo into a bowl and cover.

3. Add the onion, red pepper and cayenne if using to the pan. (Note: cayenne pepper is really spicy - so miss this out, or reduce the quantities if you don't want it too spicy). Cook until the vegetables are wilted, stirring regularly.

4. Add the rice and cook for a minute. Then add the white wine mixture, and cook until the liquid has all evaporated.

5. Add the chicken and chorizo back to the pan and stir.

6. Pour in the chicken stock and bring to the boil, until the level of liquid reaches the rice. Season to taste and cover.

7. Reduce the heat to medium-low, and continue to cook until the rice is tender and the stock is absorbed; this will take about 15 minutes.

8. Scatter the peas over the paella and stir through. Serve straight away.

Chinese Chicken

This is actually called Sweet and Sour Chicken, and is from one of my SW cookbooks but I think of this more as Chinese chicken. Don't be under any illusions that it tastes like your local Chinese takeaway - it doesn't - but it is EASILY my favourite SW recipe.

Ingredients (serves 4):

100ml passata

4 chicken breast fillet

6 spring onions

2 garlic cloves

3 tbsp light soy sauce

1 tbsp dark soy sauce

2 tbsp sweetener

1 tbsp balsamic vinegar

1 tsp paprika

1/2 tsp Chinese 5 spice

Instructions:

1. Dice and place chicken in a bowl. Add chopped spring onions, garlic, seasoning and light soy sauce. Mix well and refrigerate for 30 minutes.

2. Spray a pan with fry light and cook chicken mixture for 5 minutes.

3. Add the remaining ingredients, and stir well. Bring to the boil.

4. Reduce the heat and cook for 3-4 minutes. Serve with rice or noodles, and garnish with sliced spring onions.

Note: I also like to add vegetables - stir fry before adding the sauce mixture. 

Cheesecake - Easy Peasy Lemon Squeezy!

This is a recipe which was first discovered by my best friend on BBC Good Food, and then by me on the box of my new cake tins. Obviously meant to be! I don't know anyone who doesn't love this cheesecake - even people who don't like cheesecake have eaten, and loved, this - and now it's a staple at every social gathering we have.

Ingredients:
250g digestive biscuits
100g butter
600g full fat soft cheese
100g icing sugar
1 tsp vanilla extract
284ml double cream

Instructions:
1. Place the digestives in a sandwich bag and beat with a rolling pin until crushed. Place the biscuit crumbs in a mixing bowl and melt the butter over a low heat. Pour the melted butter over the biscuit and mix well ensuring that all crumbs are covered.

2. Line the base of a cake tin (between 22 and 24" in size) with baking parchment. (A springform tin is best for this recipe if available). Add the biscuit to the base of the tin, and distribute evenly, pressing down with your fingertips. Place the base in the fridge for at least an hour.

3. Using an electric whisk, whisk together the cheese and icing sugar. Add the cream and vanilla and whisk again until just combined. Do not over whisk the mixture as it can become runny due to the heat generated.

4. Pour the cheese mixture into the tin, and spread using a spatula. Top with a chocolate or fruit of your choice and refrigerate overnight.

5. Remove from the fridge about half an hour before serving, and be careful removing from the tin.

Note: Don't be tempted to use elmlea in replacement of the double cream - it doesn't work! Trust me on that one ;-)