January 19, 2018

Friday Flavours: Pasta Primavera @Monthly Mystery Munchies #31 with Gen

Almost 3/4 into January and how is your new beginning into 2018 looking so far?

Back in the sweltering, blazing summer of South Africa, Gen, my long-distance and long-standing partner in food grime crime has decided upon a spring dish to usher us into the theme of a new beginning for this month. Now I should have featured this a day right after we post 2 weeks ago like I always would, but this time I couldn’t. 

But just because I couldn’t (at that time), does not mean I wouldn’t! Besides, new beginnings could happen at ANY time of the year, right? So there is still hope – any excuse to stretch this one out. 

Like me, Gen too had a little of  rough time figuring this one out. Who’d have thought this theme would be so difficult to crack! So, after her attempt of  dumplings as weapons of mass destruction,  Gen made this:

Credit: Eat, Play, Clove


Veggies, veggies and lots of veggies! In her worlds:

Now, it’s not spring in South Africa. It is summer. Sweltering, blazing summer, but all of these veggies are available here and I do love spring, and the idea of using these veggies that represent a new season. Plan B worked out well. Hallelujah! I really loved the idea of roasting a wide array of delicious, colourful vegetables, mixing them with butter and cream, topping with parmesan. It’s a creamy dish, but because it also uses a variety of vegetables, it’s bursting with flavour too. 

I think it’s a nice interpretation of theme, don’t you think? That’s quite a clever way to spin this with spring vegetables currently in season. The best part of this is you’ll only need 15 minutes to cook everything. Voila!

If you haven’t check out her recipe yet, I dare you to. So please,  pop over to one of my favourite cooks around for Gen’s Pasta Primavera’s recipe. It comes with a nice little story, too! 

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January 14, 2018

Sunday Humour: Rest Day

Category: Entertainment

This pretty much echos my Sunday…week after week after week:

Source: Google Image

The reason as to why Sunday is usually coined as rest day is becoming oh-so-clear. A day of “rests” alright! But hey, it’s not like we have lots to do after twiddling our thumbs around the clock Monday to Saturday.

Wishing you the rest of the week being all fun, fulfilling and fresh for a Sunday rest. ;p

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January 12, 2018

Friday Flavour: Mustard Chicken in Creamy Brie Sauce

For the life of me, I struggle trying to remember the recipe of this dish as this was something I had created on a fly. Add on to the fact that I made this months ago, trying to pry open my brains to remember each and every ingredients became an almost impossible task.

Did I even write it down after that? Here’s the thing: I thought I did. Apparently I didn’t. All I did was posted a picture of it on IG and then had conveniently forgotten about it. My mind seems to be failing me these days! 

So back to my mustardy, chickeny, creamy, brie-y and a little bit of dill-y on the top, this was made with no agenda and no creative intention. If anything, the ingredients were mainly left-overs that I needed to use before I had to throw them away.

That was how this dish happened. And it made for a very nice discovery of another brand new creation that’s worth every repeat. Just tell me you love me, OK! 😀

Mustard Chicken in Creamy Brie Sauce
Serves 4
A delicious dish packed with the goodness of mustard and brie sauce.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
  1. 6 pieces chicken drumsticks with skin
  2. 3 tbsp butter
  3. 1 clove garlic
  4. 1 medium size yellow onion, diced small
  5. 3 tspn black mustard seed
  6. 3 tbsp dijon mustard sauce (more if you prefer it to be more mustardy)
  7. 2 tbsp onion powder
  8. 1 tbsp black pepper
  9. 150 ml cooking cream
  10. A small block of brie cheese, sliced to pieces
  11. Salt & pepper to taste
  12. 1 tspn dill, topping
  1. Season chicken with salt, pepper and some dijon mustard. Set aside for half an hour then pan-fry till it gets a little brown (not fully cooked). Set aside
  2. Melt butter in a hot pan. Throw in the black mustard seeds till they pop.
  3. Then add in garlic and (diced) onions. Saute till the onion becomes translucent
  4. Add dijon mustard, onion powder, black pepper and cooking cream
  5. Stir well till almost boiling then lower the fire and add in brie till it's all melted.
  6. Add in the half cooked chicken. Spread the brie sauce all over the chicken. If the sauce dries up, add in some water
  7. Cover for about half an hour till the chicken is cooked.
  8. Turn off the fire when done. Top with dill when ready to serve.
  9. Best eaten with rice or French bagguette
  1. Feel free to add more mustard or more brie to enhance the taste to your liking. If desired, add in some mushrooms for added flavour.
Grubbs n Critters http://grubbsncritters.com/


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