Food for every mood

IT’S almost that time of the year again where you get to wine and dine friends and family over at your place almost every other weekend.

If your skills don’t match your fancy apron hanging in your ‘masterchef’ kitchen, then we’ve got the perfect recipes for you from Alida Ryder’s new cook book ‘Cook from the heart’. What’s great about these recipes are their simplicity and variety – there’s a recipe for every mood.

If you’re feeling an overwhelmingly surge of happiness during the mid-week, there’s a simple blueberry flapjacks recipe to share that happiness with the whole family.

Feeling a bit melancholy? What about the smell of a beautifully roasted chicken with wine, herbs and garlic wafting through your home – perfect for the traditional Sunday lunch.

Become a fundi in the kitchen this festive season and take your guests’ emotions and pallet on a delicious ride.

Try these recipes to warm up your culinary skills:

HAPPY – BLUEBERRY FLAPJACKS

Makes approximately 10 flapjacks (depending on size)

Ingredients
150g flour
5ml baking powder
pinch of salt
2 tablespoons caster sugar
1 egg
125ml milk
50ml butter, melted
100g ricotta
200g fresh berries
syrup, to serve

Method
1. Sift together the flour, baking powder, salt and sugar
2. Combine the egg, milk, butter and ricotta in a separate bowl
3. Make a well in the centre of the dry ingredients and pour in the egg mixture
4. Mix gently until you have a smooth batter
5. Fry spoonful’s of the mixture in a warm non-stick frying pan. Add a generous tablespoon of blueberries to each flapjack (on the cooked side) before flipping over
6. Remove the flapjacks from the pan and keep warm in a low oven until ready to serve
7. Serve with syrup and fresh blueberries or berries of your choice

MELANCHOLY – ROAST CHICKEN WITH WINE, HERBS & GARLIC
Serves 4-6

Ingredients
1 free-range chicken (approximately 1.5-2kg)
salt and pepper
1 head of garlic, broken into cloves
2 red onions, quartered small handful fresh
thyme, parsley, oregano and sage leaves
2 carrots, roughly chopped
500ml white wine
500ml chicken stock
100g butter, cubed

Method
1. Pre-heat the oven to 180°C
2. Season the chicken (including the cavity) all over with salt and pepper
3. Place the chicken in a roasting dish and insert 2 garlic cloves into the cavity
4. Place the rest of the garlic, onions and carrots around the chicken along with the rest of the herbs
5. Pour the wine and chicken stock over the vegetables and add the cubed butter
6. Cover with foil and place in the oven
7. Roast the chicken for an hour before removing the foil and then continue to roast and brown for another 20-30 minutes until the chicken is cooked but still juicy
8. Remove from the oven, cover and allow to rest for at least 20 minutes before carving and serving