It’s been a while since my last post on this space. I find myself a little behind as I am now officially back at work since the first of June, after two years and eight months of a career break. Truth to be told, coming back to work wasn’t as easy as I had always thought, nevertheless I am trying my level best to adapt to my new work environment. This transitional period is equally important for me to regain my long lost self confidence too. I try to stay motivated as much as I can by focusing on my goal, for it is the sole reason for me to go back to work. So, let’s hope I survive the six months of my probationary period and eventually get the employment confirmation afterwards.
Now that I am back to work, I don’t get to play in the kitchen as much as I did before. The long hours of my daily commute and work, added to an overload of new information to learn everyday, while at the same time recalling my work-related past experienced, is really taxing by the end of my day. On top of that, I only get one day off a week. Not that I am complaining, but I am still adjusting to my new routine. As a result, I have lost my mojo in writing for my blog and in cooking altogether.
Having said that, this recipe that I created by accident last February, is too good to not to share. Who would have thought that cooking with whatever is leftover in the fridge could actually please the taste buds. But of course, a bit of knowledge of fundamental cooking comes in handy too. Not just that, I was impressed with the photograph that I made of it. I personally think it deserves an entry on this happy place of mine !
Creamy Chicken Soup ***** Knob of butter 1/4 yellow onion - chopped 2 chicken drumsticks 1/2 small size carrot - chopped 1 medium size potato - chopped 2 cabbage leaves - chopped 2 cloves of garlic - smashed 4 whole peppercorns 1L / 4.5 cups water 1/4 cup cooking cream Salt & Pepper ***** Melt butter in a medium heat pan. Add in chopped onion - fry for two minutes. Place in chicken drumsticks - fry until browning. Stir in carrot, potato, cabbage leaves, garlic and peppercorns - fry for two minutes. Pour in water and let it boil for a minute before bringing the heat to low. Let it simmer for one hour, or until it boils down to half. Then, turn off the heat and let cool. Remove chicken meat from the bones and blitz it together with the rest until smooth. Sieve back into pot and warm up on a low heat. Season well. Add in cooking cream, stir until incorporated. Pour in a cup for you to enjoy !
A cuppa homemade creamy chicken soup on a moody afternoon … I’m sold !