Japanese breakfasts...

Traditional Japanese breakfast (top left clockwise: fried fish with pickles served cold, fried salmon, pickled vegetable and plum, fish cake with sauce, miso soup, cold tofu with bean shoot and peas, steamed rice, poached egg in soya jelly). Wow.

Now the set menu from Japanese restaurant in Royal Prince Park tower hotel.

Easy Chicken and Chorizo Paella

This is a paella recipe for people who aren't fans of seafood.  If you have fussy eaters that dislike vegetables, try using a food processor to "hide" the vegetables in the sauce.

Blend in a food processor or finely dice 1 small brown onion, half a red capsicum and 1 clove of garlic.  Fry in 1/2 teaspoon smoked paprika, 1/2 teaspoon mild paprika in 1-2 tablespoon of olive oil briefly then add the vegetables and 8 saffron strings.  Add 200g of diced chicken and 100g of sliced chorizo and 200g of short-grain rice.  Cook until it looks dry then add about 600ml hot chicken stock.  When it boils, reduce heat to low and simmer. Set a timer for 25 minutes.  When there is 10 minutes left on the cooking time, add a couple of handfuls of frozen peas to the top. When the timer hits 5 minutes turn the heat up to high to burn a crust into this baby.  When the timer sounds take it off the heat and cover with a tea towel if it looks wet, and with a pot lid if it looks dry.  Then you should end up with this.  You can used a frypan instead of a paella pan.

Hainan Chicken Rice

Bloody good. Too full to type.

Leftovers

Roast Chicken, potato and leek Pie

Frangipane Tart

Sundays at my place is a time to try out new recipes and do my housework. I am so lucky to have such a considerate partner in W who is more than happy to help out with laundry and vacuuming to free me to bake a few goodies for Sunday dinner.

Today's theme in the kitchen is leftovers. My challenge is to use up left over bolognaise sauce, fried chicken, fruit and roast chicken. My first dish was a KFC chicken fried rice with chinese sausage, frozen vege and egg. That'll be lunch for the next few days.

Next I made a lasagne to use up the bolognaise sauce. I already had some lasagna sheets so I whipped up a white sauce and dumped in half a cup of left over pecorino cheese. That'll be dinner for tomorrow.

Then I decided to dice up the roast chicken breast and roast potatoes and turn it into a Chicken and Leek pie. I had a spare leek which I fried up and then added flour and stock to form a sauce and dumped in the chicken and potatoes. Defrosted a piece of puff pastry and that was dinner for tonight.

Lastly, I decided to try Matt Moran's Frangipane Tart recipe to use up some strawberries left over from my second attempt at pavlova. This will be dessert tonight.