This week at my allotment I have been clearing the wildflower patch that flowered so beautifully, for so long.
You can read about my wildflower area here.
I knew my plot was too wet to dig from all the rain we have had recently, so I worked on an old plank so I didn’t destroy the structure of the soil. The plank spreads my weight evenly over a large area.
Just in case anyone is unsure, as a general rule, if the soil sticks to your boots then it is too wet to dig.
I’m very pleased with the work I have done and all the old wildflowers are sitting in my compost bins, at the back of my plot.
When it has dried out a bit, I will fork the soil over lightly to prepare for next years wildflowers.
There are still loads of things for me to clear and jobs to do at my allotment. I just hope the soil dries soon, as it’s frustrating that I can’t get onto the soil properly.
Today I’d like to share a recipe with you, that I made on Wednesday night for my daughter’s birthday. It is a bit more expensive to cook as it uses chicken breasts, but it is a treat and we all love it.
This recipe is a Sainbury’s recipe that I have been cooking for many years, though the original recipe uses lime juice and fresh mint.
If you haven’t got the herbs and spices in your store cupboard it can work out expensive, but if you do a lot of cooking then you will use these herbs and spices regularly anyway.
Juice of 2 lemons
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon dried mint
4 boneless skinless chicken breasts
A tablepoon of olive oil
Roughly chop the chicken breasts into cubes.
In a small bowl or a cup, mix the lemon juice, coriander, cumin, turmeric and mint.
Pour the herb and spice mix over the chicken and mix well so the chicken is all coated.
Leave the chicken in the fridge for at least 30 minutes.
Heat the olive oil in a frying pan and then add the chicken. Cook for approximately 10-15 minutes, stirring occasionally.
The chicken will be a golden colour when it is cooked, but do check it is cooked right through to the centre.
The Sainsbury’s recipe suggests serving the Chicken Zorba with pitta, natural yoghurt and salad.
I served it with roast potatoes, pilaf rice, salad, pitta, sweetcorn, houmous and natural yoghurt…well it was a special occaision wasn’t it!
Thank you for reading my blog today.