Breakfast Muffins: Avocado & Blueberry

Breakfast Muffins: Avocado & Blueberry

Hello Everyone! I hope you guys had a good Easter weekend! Even though we don’t get a long Easter weekend here in Brunei, I did still manage to enjoy my Easter Sunday day off. I can’t believe that there’s only less than 2 weeks of April left and that May is just around the corner! Time sure flies by when you’re (not) having fun at work. Haha! I know I’ve mentioned this in previous posts about how everything is just becoming routinely for me and it’s actually becoming quite depressing. I’m in need for a little excitement in my life. I think my thoughts have been heard because I’m flying off tomorrow night for a little staycation in the Philippines! The company I’m working at is sending me and three other colleagues to the Philippines for a little work/play adventure, attending events and meetings on behalf of the company, and of course what’s a trip to the Philippines without a little summer fun in the sun? I mean, it’s pretty much our tagline – It’s More Fun In The Philippines!

Breakfast Muffins: Avocado & Blueberry

On this note, I definitely won’t be uploading a post next week because I’ll be away from Thursday to Monday night. Since my Sunday, and the public holiday on Monday is taken up for this trip, I won’t have my dish prepared for a post. So this will be my last Avocado recipe for the month of April that I will be sharing with you guys! In fact, after I’ve posted this, I’ve got to get a head start on my packing because I still have to be at the office tomorrow up until 2 hours before my flight – what the heck right? Also, I was only told on Monday that I’d be flying off, and everything was only firmly confirmed yesterday afternoon. As usual, before we dive into tonight’s recipe, please check the original recipe out by Ali from Gimme Some Oven.

Breakfast Muffins: Avocado & Blueberry Ingredients

PREP TIME 15 MINS | COOKING TIME 25-30 MINS | SERVES 16 MUFFINS

INGREDIENTS

For the avocado and blueberry muffins

  • 2 cups plain flour
  • 1 cup plain fat-free yoghurt
  • 1/2 cup white granulated sugar
  • 1 large free range egg
  • 1 punnet (125g) fresh blueberries
  • 1 ripe avocado, halved, peeled, deseeded and roughly chopped
  • 2 tsp baking powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 tsp salt

For the streusel topping

  • 30g unsalted butter, melted
  • 2 tbsp plain flour
  • 2 tbsp raw sugar
  • 2 tbsp white granulated sugar

METHOD

  1. Preheat oven to 190C (375F or gas mark 5). Line a 12-hole muffin pan with paper cases and set aside. Now since this recipes makes about 16 muffins, you can line another 6-hole muffin pan (if available), or if you only have one muffin pan, then bake in batches if needed.
  2. For the streusel topping, add all the ingredients in a small bowl until combined and crumbly. Set aside.
  3. In a medium-sized bowl, add the plain flour, baking powder, baking soda, salt, and cinnamon (optional) and stir together to combine. Set aside.
  4. In a separate large mixing bowl, add the roughly chopped avocado and using an electric mixer, beat on medium speed until smooth. Add the sugar in and beat until well blended. Follow with the yoghurt and pure vanilla extract, beating again until just combined.
  5. Add half of the flour mixture into the wet ingredients and beat until just combined. Add in the other half of the flour mixture and beat until well combined.
  6. Gently fold the blueberries in using a rubber spatula, then spoon the batter into the muffin cups, filling them about 2/3 of the way. Sprinkle with the streusel topping and place in the oven to bake for 25-30 minutes or until a tooth pick inserted to the centre of a muffin comes out clean.
  7. Set aside to cool in the muffin pan for about 5 minutes before transferring them to a wire rack to cool down completely. Serve for breakfast or afternoon tea and enjoy!

Breakfast Muffins: Avocado & Blueberry

Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days.

Now, I know I have a couple of friends and colleagues who don’t particularly like the taste of avocado; don’t ask me why because I think that they’re just plain weird for not liking avocado (hehe!), but give them one of these beautiful green muffins and they’ll probably be hooked on it. The avocado flavour in these muffins are not overpowering or predominant, but there is a slight hint of it in each bite you take. These muffins are a classic twist to a classic blueberry muffin and are light, moist, and al the more healthy for you because of the avocado in place of all the other oils you’d otherwise use when making muffins. Top them off with a crumbly streusel to give it an “extra muffin-y sweetness” as Ali says.

Breakfast Muffins: Avocado & Blueberry

BON APPÉTIT

– Ally xx

myTaste.com

No-bake Avocado Lime Cheesecake

No-bake Avocado Lime Cheesecake

Hello Everyone! Today is a very special day, and for two reasons too! Today is special because God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal live (John 3:16 ESV). A very Happy Easter to all who celebrate the resurrection of Jesus Christ.

Besides today being Easter Sunday, today is also special because Amcarmen’s Kitchen turns 3! On this day 3 years ago I was sitting in my room, quite possibly still in my pyjamas at that time, blankly starting at my list of assignments to complete before the end of the Easter mid-semester break on my second-last semester of my degree. Knowing that I had so much to do in so little given time, I thought the only right thing to do at that moment was to take a nap and hopefully, magically, all my assignments would have been completed by the time I woke up from my nap… Well, that wasn’t what happened, but instead I decided to spontaneously delve into the world of WordPress, and *poof!* Kitchen Headquarters was born. Yes, Amcarmen’s Kitchen was previously known as Kitchen Headquarters in 2014 for a good year and a half before I did a whole rebranding in mid-2015.

As it has been for the past 2 years, I decided to make, not bake, a cake for Amcarmen’s Kitchen, and basically for my family and I to enjoy on behalf of my blog haha. I decided to try something new, while of course still sticking to the theme of using avocado in all my recipes for the month of April. Before we dive into today’s recipe, please do check the original by Sheilla on Chef Sheilla.

No-bake Avocado Lime Cheesecake Ingredients

PREP TIME 15 MINS | SETTING TIME 2 HOURS | SERVES 8-10

INGREDIENTS

For the avocado lime cheesecake mixture

  • 250g cream cheese, softened
  • 50g unsalted butter, melted
  • 300ml crème fraîche
  • 1 large avocado, mashed
  • 1 sachet (7g) clear gelatin or agar-agar powder
  • 1 cup granulated sugar
  • Juice and zest of 2 limes
  • 1 cup ground digestive cookies
  • 1 lime, for garnishing

METHOD

  1. Combine the ground digestive cookies and melted butter in a medium-sized bowl and mix until moist crumbs form. Press the crumb mixture onto the bottom of a 10″ springform pan that has been lined with parchment paper. Chill in the freezer for about 10 minutes to set.
  2. Take 100ml of the crème fraîche and combine it with the gelatin or agar-agar powder in a small saucepan. Stir for about 2 minutes until all the gelatin granules has dissolved. Turn the heat to medium and bring to a boil, stirring for a few minutes until the gelatin has completely melted. Remove from the heat and strain through a fine sieve. Set aside.
  3. Add the mashed avocado, cream cheese, sugar, the remaining 200ml of crème fraîche, lime juice, and lime zest to a large mixing bowl and using an electric mixer with a paddle attachment, mix everything together until smooth and well-combined. Pour in the gelatin-cream mixture and continue to mix until creamy and smooth in texture.
  4. Pour the avocado lime cheesecake mixture into the prepared springform pan and smoothen the top. Chill in the freezer for at least two hours for it to set.
  5. Release the cheesecake from the springform pan and serve right away! Garnish the top with some lime slices and zest. Enjoy!

No-bake Avocado Lime Cheesecake

The taste: amazing! The flavour of the avocado definitely shone through, and the hint of tangy flavour from the lime made the whole dessert refreshing in taste. The texture… Well let’s just say that it is supposed to be creamy and smooth, mine wasn’t as smooth as it could be. It has nothing to do with the original recipe; I think that I may have slipped up somewhere along the way. The obvious was probably that I was on the verge of over whipping the cheesecake mixture that the fresh cream started forming little clumps – I stopped before it severely over whipped. Also, I probably didn’t add enough gelatin to the cheesecake mixture so it didn’t quite set right. I only added half of the sachet in even though the original said ‘1 sachet’ – in my defense I didn’t know if Sheilla’s 1 sachet was the same quantity-wise as my 1 sachet. Oh well, I’ve adjusted the quantity of the gelatin in this recipe so hopefully the one listed above works!

Before I end tonight’s post, I’d just like to take this opportunity to thank first and foremost, my Mom who taught me how to cook. I also thank my other family members and friends who encouraged me to start up my blog because if it weren’t for them, Amcarmen’s Kitchen wouldn’t be here today, and I probably wouldn’t have continued pursuing my passion for cooking at home. Let’s face it, when I cook, I cook for my blog, and my family just so happens to be around to eat it after haha! Finally, to those who think I am just wasting my time on this, or assume that I work in a restaurant as a waitress because I didn’t actually go to culinary school to be able to work in a commercial/professional kitchen, take your negativity elsewhere. I have a degree in Design and I am working in the country’s leading Advertising Agency as a Creative Design and Events Management Executive, as well as a Copywriter. Thank you very much.

No-bake Avocado Lime Cheesecake

No-bake Avocado Lime Cheesecake

BON APPÉTIT

– Ally xx

myTaste.com

Avocado Egg Rolls with Parsley Dipping Sauce

Avocado Egg Rolls with Parsley Dipping Sauce

​Hello Everyone!​ The week has been quiet. Well quiet in a sense that other than the routinely eat work eat sleep repeat, nothing really exciting has happened this past week. Well, it was like that until the past few days happened. I’m not going to do into the details, but all I can say is that I’ve only been back for just over a month since my trip to Australia and New Zealand, and I’m already wanting to get away again, maybe to the UK? Or somewhere closer like South Korea or Japan? Maybe somewhere warmer like Peru or South Africa? I don’t know. Actually, ICELAND! Yes that’s right. Iceland is a must sooner or later.

Anyway, tonight’s recipe is a simple one that I came across on Pinterest one day as I was browsing for new and exciting recipes. This one stood out for two reasons, the first is obvious, avocado in an egg roll?! Now this is something different and tasty as I love both avocados and egg rolls. The second would be the fact that they are Cheesecake Factory Avocado Egg Rolls. Okay, I’ve never been to Cheesecake Factory before but I’ve heard a lot about it from various forms of media and it seemed like a pretty famous place to eat at. Maybe one day when I do get the chance to travel the States again, I’ll definitely pop by and see what the hype is all about. Before I delve into the recipe, please be sure to check the original out by Chung-Ah over on DAMN delicious.

Avocado Egg Rolls with Parsley Dipping Sauce

PREP TIME 15 MINS | COOKING TIME 5 MINS | SERVES 6-8 ROLLS

INGREDIENTS

For the avocado eggs rolls

  • 8 spring or egg roll wrappers
  • 2-3 avocados, halved, peeled and deseeded
  • 1 Roma tomato, diced
  • 1 small-sized red onion, diced
  • Ground sea salt and black pepper, to taste
  • Juice of one lime
  • Parsley leaves, roughly chopped (enough for about 2 tbsp)
  • Vegetable oil, for frying

For the parsley dipping sauce

  • 3/4 cup parsley leaves, roughly chopped
  • 1/3 cup fat-free yoghurt
  • 2 tbsp mayonnaise
  • 1 garlic clove, minced
  • Ground sea salt and black pepper, to taste
  • Juice of one lime

METHOD

  1. Combine all the ingredients for the parsley dipping sauce in a medium-sized bowl and mix to combine, adjusting the salt and pepper to taste. Set aside.
  2. In another medium sized bowl, gently mash the avocado flesh using a fork. Add the diced tomatoes, red onion, parsley, lime juice, salt and pepper, to taste, to the mashed avocado and gently toss to combine.
  3. Working one at a time, place the avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Repeat with remaining wrappers and avocado mixture.
  4. Heat vegetable oil in a large frying pan over medium-high. Working in batches, add the egg rolls to the pan and fry until evenly golden brown and crispy, about 2-3 minutes altogether. Once golden, transfer to a paper towel-lined plate.
  5. Serve immediately with cilantro dipping sauce.

Avocado Egg Rolls with Parsley Dipping Sauce

Avocado Egg Rolls with Parsley Dipping Sauce

Side note: It was supposed to be a cilantro dipping sauce, but since I can’t stand the taste of cilantro, I substituted it out for parsley instead. But if you’re not like me, then you can definitely go ahead and put the cilantro back in! Also, when I buy spring/egg roll wrappers from the store, they usually come in a pack of 40 wrappers, so what my Mom did with the remaining 32 wrappers was make them into lumping shanghai!

BON APPÉTIT

– Ally xx

myTaste.com

Smashed Avo Toast (9 ways)

Hello Everyone! Finally I am back on track with my posts and the theme for the month of April is Avocado! All you need is about half a medium-sized avocado everyday as it provides 1% of the calcium, 5% of the magnesium, and 10% of the potassium that you need daily. Avocados are a good source of potassium, which can help lower blood pressure, and in addition, the dark green flesh just under an avocado’s brittle skin contains large amounts of disease-fighting compounds. Though avocados are proven to help lower blood pressure and an abundance of health benefits, we have to be weary of how much we intake daily as they are also high in calories.

Tonight, I will be sharing 9 different ways you can start your mornings with a smile on your face with 9 different smashed avocado toasts! Of course, don’t limit yourselves to just these 9 recipes; I encourage you to get creative with your smashed avo toasts and share your creations with me on Instagram using the hashtag #amcarmenskitchen

1. Five Pepper Smoked Salmon with Red Onions, Capers & Chilli Flakes

Five Pepper Smoked Salmon with Red Onions, Capers & Chilli Flakes

PREP TIME <5 MINS | COOKING TIME  | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 1 small red onion, cut into rings
  • 2 tsp capers
  • Smoked salmon slices with five peppers

METHOD

  1. Lightly toast bread in a toaster for about 1-2 minutes.
  2. Spread a generous amount of the smashed avocado onto the toast and top with smoked salmon, red onion rings, and capers. Sprinkle with a touch of chilli flakes for an added kick (optional).
  3. Enjoy!

2. Medley of Grape Tomato Caprese Salad with Balsamic Reduction

Medley of Grape Tomato Caprese Salad with Balsamic Reduction

PREP TIME <5 MINS | COOKING TIME 5 MINS | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 1 punnet (250g) grape tomato medley, halved
  • 4 cherry bocconcini cheese, sliced
  • 4 tbsp balsamic vinegar
  • Ground sea salt and black pepper, to taste
  • Olive Oil
  • Sweet basil leaves

METHOD

  1. Combine the grape tomatoes, bocconcini slices, and sweet basil leaves in a small bowl. Drizzle with olive oil and season with a touch of ground sea salt and black pepper to taste. Set aside and leave to macerate.
  2. Meanwhile, heat the balsamic vinegar in a small non-stick saucepan over medium-high heat. Simmer, continuously stirring to check on the consistency of the glaze, until the vinegar reduces to a thick sauce, about 5 minutes. Remove from the heat and leave to cool down for a bit.
  3. Lightly toast bread in a toaster for about 1-2 minutes.
  4. Spread a generous amount of the smashed avocado onto the toast, top with the tomato cappers salad, and drizzle the balsamic reduction over the salad.
  5. Enjoy!

3. Sliced Banana & Pumpkin Seeds drizzled with Honey

Sliced Banana & Pumpkin Seeds drizzled with Honey

PREP TIME <5 MINS | COOKING TIME  | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 1 large banana, sliced
  • Honey
  • Pumpkin seeds

METHOD

  1. Lightly toast bread in a toaster for about 1-2 minutes.
  2. Spread a generous amount of the smashed avocado onto the toast, top with banana slices and pumpkin seeds, and drizzle with honey.
  3. Enjoy!

4. Soft-boiled Egg with Chilli Flakes & Parsley

Soft-boiled Egg with Chilli Flakes & Parsley

PREP TIME <5 MINS | COOKING TIME 6 MINS | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 2 large free range eggs
  • Chilli Flakes
  • Parsley, roughly chopped

METHOD

  1. Bring a small pot of water to a rolling boil. Once boiling, reduce the water to a rapid simmer before gently lowering the eggs one by one into the pot. Cook for 5 minutes for a runny yolk, or 7 minutes for a barely set yolk. Once done, remove from the heat and place in an ice bath to stop the cooking process. Once cool, peel the shell off and slice.
  2. Lightly toast bread in a toaster for about 1-2 minutes.
  3. Spread a generous amount of the smashed avocado onto the toast, top with the sliced eggs, and sprinkle with a touch of chilli flakes, and parsley.
  4. Enjoy!

5. Sliced Strawberries & Crumbled Goat’s Cheese with Balsamic Reduction and Peppermint Leaves

Sliced Strawberries & Crumbled Goat's Cheese with Balsamic Reduction and Peppermint Leaves

PREP TIME <5 MINS | COOKING TIME 5 MINS | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 4 large strawberries, sliced
  • 4 tbsp balsamic vinegar
  • Goat’s cheese, crumbled

METHOD

  1. Heat the balsamic vinegar in a small non-stick saucepan over medium-high heat. Simmer, continuously stirring to check on the consistency of the glaze, until the vinegar reduces to a thick sauce, about 5 minutes. Remove from the heat and leave to cool down for a bit.
  2. Lightly toast bread in a toaster for about 1-2 minutes.
  3. Spread a generous amount of the smashed avocado onto the toast, top with the sliced strawberries, crumbled goat’s cheese, and drizzle the balsamic reduction over the strawberries.
  4. Enjoy!

6. Sautéd Brown & Shimeji Mushrooms topped with Fried Enoki & Parsley

Sautéd Brown & Shimeji Mushrooms topped with Fried Enoki & Parsley

PREP TIME <5 MINS | COOKING TIME 8 MINS | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 4 large brown mushrooms, sliced
  • 1/2 bunch (100g) shimeji mushrooms
  • 1/2 bunch (50g) enoki mushrooms
  • 2-3 garlic cloves, minced
  • Ground sea salt and black pepper, to taste
  • Knob of unsalted butter
  • Olive oil
  • Parsley, roughly chopped

METHOD

  1. Melt the unsalted butter in a small frying pan over medium-high heat and add about a teaspoon of olive oil.
  2. Sauté the minced garlic until golden brown and fragrant, about 30 to 45 seconds. Add in the sliced brown mushrooms and shimeji mushrooms and cook until tender, about 3-4 minutes.  Season with pinch of ground sea salt and black pepper. Once tender, remove from the pan and set aside.
  3. In the same pan, heat about 3 tbsp of olive oil over high heat until slightly smoking. Add the enoki mushrooms in and fry until golden brown in colour, about 2-3 minutes. Once done, transfer to a small plate lined with a paper towel. Set aside.
  4. Lightly toast bread in a toaster for about 1-2 minutes.
  5. Spread a generous amount of the smashed avocado onto the toast and top with the sautéd garlic mushrooms and the fried enoki mushrooms. Garnish with a touch of ground black pepper and parsley.
  6. Enjoy!

7. Diced Mango with Chilli Powder & Peppermint

Diced Mango with Chilli Powder & Peppermint

PREP TIME <5 MINS | COOKING TIME  | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 1 small mango, diced
  • Chilli powder
  • Peppermint leaves

METHOD

  1. Lightly toast bread in a toaster for about 1-2 minutes.
  2. Spread a generous amount of the smashed avocado onto the toast and top with the diced mangoes, chilli powder, and peppermint leaves.
  3. Enjoy!

8. Roasted Chickpeas & Parsley

Roasted Chickpeas & Parsley

PREP TIME <5 MINS | COOKING TIME 10 MINS | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 1 can (200g) chickpeas, drained
  • 2 tsp ground smoked paprika
  • Ground sea salt and black pepper, to taste
  • Olive oil
  • Parsley, roughly chopped

METHOD

  1. Preheat oven to 200C (400F or gas mark 6). Line a baking tray with aluminium foil. Set aside.
  2. Add the drained chickpeas in a small bowl together with the ground smoked paprika, sea salt, black pepper, and a drizzle of olive oil. Toss to coat.
  3. Spread the chickpeas onto the prepared baking tray and roast in the oven for about 10 minutes. Once done, remove from the oven.
  4. Lightly toast bread in a toaster for about 1-2 minutes.
  5. Spread a generous amount of the smashed avocado onto the toast and top with the roasted chickpeas and parsley.
  6. Enjoy!

9. Chorizo Sausage & Sweet Corn

Chorizo Sausage & Sweet Corn

PREP TIME <5 MINS | COOKING TIME 4-6 MINS | SERVES 2

INGREDIENTS

  • 2 slices multigrain brown bread
  • 1/2 avocado, smashed
  • 1 chorizo sausage, sliced
  • 1 can (200g) sweet corn kernels, drained
  • Olive oil

METHOD

  1. Heat olive oil in a small frying pan over medium-high. Pan-fry the chorizo slices until browned, about 2-3 minutes per side. Once done, transfer to a plate lined with a paper towel. Set aside.
  2. Bring a small pot of water to a rolling boil and blanch the sweet corn kernels for about a minute or two. Drain and set aside to cool down for a bit.
  3. Lightly toast bread in a toaster for about 1-2 minutes.
  4. Spread a generous amount of the smashed avocado onto the toast, top with the pan-fried chorizo sausages and sweet corn kernels, and drizzle with a bit of the chorizo oil (optional).
  5. Enjoy!

Just a little side note before I end tonight’s post, I spent the whole day amending quite possibly the same artwork because their comments/amendments were all on an installation basis. Such completely waste of time which then prevented me from actually completing the work I had set to do today because I had to keep going back and forth to the same bloody artwork.

​BON APPÉTIT

– Ally xx

myTaste.com

Chicken & Broccoli Alfredo Stuffed Conchiglie

Chicken & Broccoli Alfredo Stuffed Conchiglie

Hello Everyone! I’ve got one last Broccoli recipe to share with you guys before I power through with the theme for April. I’ll be back to my usual Wednesday posts as I have finally caught up with all the recipes I had planned for the past two months. It wasn’t easy playing catch up seeing as I had to balance both writing the recipes and work over the past few weeks when I posted more than a recipe or two for the week. Anyway, I’ll keep tonight’s post short and sweet as I don’t really have much to talk about in terms of how my week went. I spent pretty much a whole two hours in the kitchen this afternoon whipping up multiple ways for you to add some colour and enjoyment to your breakfast mornings, all of which will be revealed on Wednesday!

Chicken & Broccoli Alfredo Stuffed Conchiglie

Tonight’s recipe is one that I have been wanting to try out for a while now – well not this specific recipe, but rather to work with jumbo pasta shells ever since I brought them back from my recent travels to Singapore. I was at the grocers looking for some products to bring back to Brunei, more specifically products that you don’t find in Brunei, and I came across these jumbo pasta shells (also known as ‘Conchiglie’). You’d think that you’d be able to find Conchiglie pasta in Brunei, and you can actually but just not the jumbo-sized ones. With this recipe, you can choose to make your own Alfredo sauce, or you can just buy the ready made ones at your local grocers; I guess it depends on whether you have time up your sleeve or not! The recipe may be a little bit time consuming like shredding the chicken, stuffing the shells, but trust me when I say that it all pays off in the end and it is actually a very easy and fool-proof recipe! It tastes so good straight out of the oven, and even better the day after if you have any leftovers. Be sure to check out the original recipe over on Life in the Lofthouse by Holly.

Chicken & Broccoli Alfredo Stuffed Conchiglie Ingredients

PREP TIME 30 MINS | COOKING TIME 25 MINS | SERVES 4-6

INGREDIENTS

For the pasta

  • 500g jumbo Conchiglie pasta
  • 500g chicken breast
  • 1 head broccoli, cut into florets
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • Ground sea salt and black pepper, to taste

For the Alfredo sauce

  • 300ml thickened cream
  • 1 cup full cream milk
  • 3/4 cup freshly shredded mozzarella cheese
  • 2/3 cup freshly shredded Parmesan
  • 2-3 garlic cloves, minced
  • 1 small red onion, finely diced
  • 3 tbsp unsalted butter
  • Ground sea salt and black pepper, to taste
  • Olive oil

METHOD

  1. Add the chicken breast together with 2-3 dried bay leaves, a pinch of whole black peppercorns, and about a teaspoon of salt in a pot of water. Bring to a boil and leave to simmer for about 20 minutes. Once done, remove the chicken breast from the stock and set aside to cool down. *Do not discard the stock as it can be kept as a base for soups. I used mine on the same day and made a delicious pumpkin soup while I had these shells on the go too.
  2. Once the chicken as cooled down, shred and place in a medium-sized mixing bowl. Set aside.
  3. Bring a small pot of salted water to a boil and add the broccoli florets in. Poach for about a minute or two so that it still has a crispy bite to it. Immediately transfer to an ice bath to stop the cooking process. Roughly chop the broccoli florets and add to the bowl with the shredded chicken.
  4. Preheat oven to 180C (350F or gas mark 4).
  5. Bring a pot of salted water to a boil and cook the Conchiglie pasta to the package instructions, 18 minutes until al dente. Once done, drain and lay the shells out on a baking tray lined with parchment paper. Let shells cool down completely.
  6. While waiting for the shells to cool, heat the olive oil in a medium-sized saucepan over medium-high. Melt the unsalted butter and then sauté the minced garlic until golden brown and fragrant, about 30 to 45 seconds. Add in the finely diced onions and cook until soft, about 1-2 minutes.
  7. Add the thickened cream and milk to the saucepan and reduce the heat down to medium. Bring to a simmer. Once simmering, remove from heat and stir in the parmesan and mozzarella cheese. Season with ground sea salt and black pepper to taste. Set aside to cool down a bit.
  8. Pour about a cup of the Alfredo sauce to the shredded chicken and chopped broccoli and stir together until well combined.
  9. Add a spoonful of Alfredo sauce to the bottom of a greased baking pan, about 9″ x 13″ will do.
  10. Fill the shells with a large spoonful of the chicken, broccoli, and Alfredo sauce mixture, and place each shell into the prepared pan.
  11. Pour the remaining Alfredo sauce evenly over the shells and sprinkle the tops with more mozzarella and parmesan cheese.
  12. Bake in the oven, uncovered, for about 25 minutes or until warm and bubbly.
  13. Serve and enjoy!
Chicken & Broccoli Alfredo Stuffed Conchiglie

Chicken & Broccoli Alfredo Stuffed Conchiglie

BON APPÉTIT

– Ally xx

myTaste.com