Chicken, Asparagus and Cucumber Salad
Leftover Lemon and Garlic Chicken Breast, make a beautifully bright Spring chicken salad, this delightfully green Chicken, Asparagus and Cucumber Salad! Happy Tuesday!
Ingredients (serves 1):
a dozen fresh green asparagus, rinsed
1/3 cucumber, rinsed
half a Lemon and Garlic Chicken Breast
1 tablespoon Vinaigrette Dressing
Trim the bottoms of the asparagus.
Bring a large saucepan of water to a boil over medium-high heat. Stir in coarse salt, and add the asparagus. Cook, 9 minutes, or until just tender.
Once cooked, immediately plunge the asparagus in a bowl of ice water, to stop cooking. Drain thoroughly.
Halve cucumber, and cut into slices, and spoon them into a medium bowl.
Cut drained asparagus into chunks. Add to the bowl.
Cut Lemon and Garlic Chicken Breast into thin slices, and add to the bowl, as well.
Drizzle generously with Vinaigrette Dressing, and toss gently, to combine.
Spoon Chicken, Lemon and Asparagus Salad onto serving plate, and enjoy immediately!
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Did Sally just… light a match, put it in some random leftover milkshake?? Ice cream?? as a burnt offering and… Poseidon showed up?
My mans is in love.
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Gnocchi
Leftover Potato Mash makes me happy. There are heaps of delicious dishes you can build around leftover Potato Mash, an endless array of pies, and also Gnocchi! When I decide to make these delicious little balls of soft dough, which you can make crispy on the outside by tossing them in foaming butter, or which you can coat in a generous, fragrant sauce, I might be happiest! Have a good Monday!
Ingredients (makes about ):
about 1 ½ cup plain flour
1 heaped cup leftover Simple Potato Mash, cold
1 egg
Gadually stir one cup of the flour into the Potato Mash. Add the egg to bind it all and work ingredients together until a soft dough forms, adding more flour if necessary. Roll small portions of dough between your hands (approximately the size of a heaping teaspoon) and place them on a lightly floured tin or tray.
Place tray in the refrigerator, at least half an hour.
Retrive tray from the refrigerator. Working with one ball at a time, using your thumb, roll ball on the tines of a lightly floured fork. As you work, place gnocchi onto a lightly floured tray. When all gnocchi are ready, store them into the refrigerator again, up to a couple of days, before using.
To cook, bring water to the boil in a large pot over medium-high heat. Once boiling, stir in coarse sea salt until dissolved. Then, add half of gnocchi to boiling water; cook for 3 to 4 minutes or until done (they will rise to the surface). Remove gnocchi with a slotted spoon, and place in a colander to drain. Keep warm. Repeat procedure with remaining gnocchi.
You can then serve Gnocchi hot, sprinkled with grated Parmesan and Lemon Zest, as a side to Poached Salmon or Rosemary and Honey Roast Lamb, sauté them in Butter, oil and herbs, or toss them into Aubergine and Pepper Sauce or Pesto alla Genovese.
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And here's Stone! Robotnik's mons are better at assisting him with his work, but Stone's mons are battle-hungry and freakishly strong. He could probably be a champion if he wanted to, but he's perfectly content protecting Robotnik as he always has.
Doctor Robotnik wants to battle!
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