Taurean Trolley Dolly

Posts Tagged ‘yummy’

Mervis Diamonds

Being Taurean I love my food!  When I saw this on Mystic Medusa‘s website I thought this would make a fantastic dessert for all you pax out there!  Who or rather, what airline would serve these? As it costs a cool $106,794 ,who would serve them? Maybe it will space food for Richard Branson’s Virgin Galactic? Maybe one day Saggo Pilot may give me one … HA!

Ok, so this topic was going to have to come up sooner or later…..

SINGAPORE AIRLINES A380

A lot of pax do try to gain membership into ye olde club. However the powers that be have made it a lot harder for us mere mortals, as it’s an arrest able offence under federal law. As for cabin & tech crew, pft! ~ forget it! One only has to remember the Ralph Fiennes incident with that Qantas ‘hostie’.

Is a hankering for hanky panky in a stinky loo at 40,000 feet to gain a world exclusive membership worth the bother?

Before you ask ~ no I’m not in the mile high club, lol. Maybe MPL and I should consider it after seeing what Singapore Airlines has to offer?? Oh wonder if they would let us book it through staff travel…

Ello Chaps!

Here is another quick and easy recipe that is also very impressive.  For those like me, who enjoy entertaining but do not have much time this is such a simple dish to do and it truly is delicious!

CAMEMBERT CHCIKEN

INGREDIENTS

• 4 chicken breasts
• 1 bunch chives, chopped
• 2 cloves garlic chopped or crushed
• 1 packet Camembert Cheese
• 2 tbsp whole cranberry sauce 
• 150ml fresh cream
• 500ml white wine 
• 1 tbsp butter
• Toothpicks

 METHOD

• Soften camembert cheese, add chopped chives and garlic.
• Mash together and place on glad wrap and roll into a log. Place in fridge for 10 minutes or so until the mixture hardens slightly
• Using a sharp knife, cut a pocket in each chicken breast. Place 1/4 of the hardened cheese mixture in each pocket, securing the opening with 2-3 toothpicks.
• Heat frying pan and melt butter, place chicken breasts in pan and brown either side for 8 minutes each.
• Reduce heat, pour wine over chicken, place lid on pan, and simmer for 40 minutes, or until chicken is cooked through.
• Remove chicken from pan and keep warm.
• Place cranberry sauce in pan and mix with wine, turn heat up and stir until mixture boils and slightly caramelises. Add cream & stir through.
• Place chicken breast on plate and remove toothpicks, pour over sauce.
• Serve with fresh steamed veg and new potatoes
• The chicken can be prepared the night before and stored in the fridge to save time.

This recipe is by Cassie Plazza

I JUST MADE THIS MYSELF HOWEVER INSTEAD OF THE CRANBERRY SAUCE I USED DIJON MUSTARD AND IT WAS LOVELY. SO EASY AND REALLY VERY TASTY!