Cointreau Soused Orange Slices

This may well be the easiest recipe I have ever posted.  Originally one of my Recipes of the Week in January last year, it was inspired by beautiful blood oranges and some very pretty glass dishes. I'm republishing it because blood oranges are in season right now, and this is a simple and elegant way to enjoy them.  

Blood oranges have a relatively short season. The months they are available varies depending on what country you are in and the weather conditions. Here in England we can usually get them imported from Italy in late January/February, but the season can start as early as November and carry on into March. Athocyanin, which is a pigment more commonly found in flowers than fruits and vegetables, gives blood oranges their distinctive red colour. They can be slightly more tart than ordinary oranges but are very delicious. And of course, they are very good for you too.

I originally served this as a simple dessert for two, but I think it would be wonderful at a dinner party, particularly where there is going to be a cheese course and you only want a light dessert. It would also be a lovely for the summer, although you would only be able to use ordinary oranges as blood oranges are not in season then.  I don’t honestly think it would matter that much though. You could always scatter some blueberries over top for more colour.

I used both blood oranges and ordinary oranges in this recipe because I like the idea of the contrasting colours. Instead of peeling the oranges by hand I used a knife and carefully pared the skin off along with the pith. It can help to cut a small slice off the bottom of the orange first so that you can sit it flat on a chopping board to do this. Be sure to use a sharp knife and be careful of your fingers! 

It’s nice to serve this in pretty glass dishes so the colour shows through. 

You need:-

2 to 3 oranges per person, peeled and sliced in rounds

(try to remove all the seeds)

1 to 2 tablespoons of Cointreau or Grand Mariner per person

Peel and slice the oranges and  place them all in a fairly deep bowl.  Pour the liqueur over top, covering the oranges as much as possible.  Cover with plastic wrap and leave in a cool place (not the fridge) to soak for about an hour or so, gently turning the oranges from time to time.  The liqueur encourages the oranges to release some of their juices, so a lovely boozy juice will develop.  

Divide the orange slices between the serving dishes and pour some of the juice over top.  Serve with a little whipped cream or crème fraîche on the side for people to dollop on top.  I have a feeling this would also be delicious served as a topping for good vanilla ice cream. 

Mediterranean Chicken Cassserole

This healthy, economical and delicious one pot meal has become a favourite at our house. I used chicken breasts as my family prefers them, but it would be absolutely delicious with boneless chicken thighs. For a milder flavour, just replace the smoked paprika with ordinary paprika, but do consider trying the smoked as it really does give the dish a wonderful depth.

You need a casserole dish with a lid that goes from the stove top to the oven, or failing that, you can use a frying pan for the first part of the recipe, and then move the ingredients to a large casserole that can go in the oven.

To serve four people, you need:

2 tablespoons oil (I use olive oil)

1 red onion, cut roughly in eighths

1 red or green pepper, seeded and cut in chunks

1 cup quartered white or button mushrooms

1 zucchini, cut in half lengthwise, and then in fairly thick half moons

4 boneless skinless chicken breasts or 8 boneless thighs, preferably pasture raised, free range or organic, cut in fairly large chunks

about ½ cup cube pancetta or chopped bacon slices, preferably pasture raised, free range or organic

1 can (about 14 ounces) tomatoes, preferably organic

3 tbsp basil pesto, homemade if possible

½ teaspoon oregano

1 bay leaf

½ teaspoon smoked paprika

1 clove garlic

salt and pepper

1½ cups of small pasta shapes (I used tubettini)

1½ cups boiling water, cooled a bit

chopped or dried parsley to garnish

Preheat the oven to 350℉ (170℃ or 160℃ for a fan oven). Heat the olive oil in a large stove-top safe casserole oven medium heat. Add the red onion, pepper, mushrooms and zucchini and stir fry for two or three minutes.

Add the chicken and stir through.

Cook for a few minutes, stirring frequently, just until the chicken starts to lose its pink colour. Stir in the pancetta or bacon and continue to cook for a couple of minutes.

Add the tomatoes, oregano, bay leaf, smoked paprika, about a quarter teaspoon of salt and an eighth of a teaspoon of pepper. Finely grate in the garlic. Put the lid on the casserole and transfer it to the oven. (If using a frying pan, transfer the ingredients to the casserole now and then put it in the oven.)

Cook for about twenty minutes if using chicken breasts, or thirty minutes if using chicken thighs. Remove from the oven. Take the bay leaf out and add the pasta.

Add the boiling water and stir through carefully. Return to the oven for about ten minutes, then check to see if the pasta is done. If it is not, and all the liquid has been absorbed, you can add a bit more water. You may need to return the casserole to the oven for five minutes or so - you want the pasta to be al dente. Make sure that the chicken is cooked as well, with no pink remaining inside.

When the pasta is cooked, check for seasoning, adding more salt and pepper if necessary. Garnish with chopped or dried parsley. You can serve this from the casserole at the table, and it is lovely with some fresh hot rolls served alongside.

An Easy and Impressive Roast Dinner

Roast chicken is one of the easiest dinners to cook and it is something almost everyone enjoys. It needs very little accompaniment, aside from some fluffy mashed potatoes, gravy and fresh vegetables or a crisp salad. For an easy meal to impress just about anyone when you are just getting started in the kitchen, roast chicken is definitely your best bet.


It is such an easy meal. You could literally just put the chicken in the oven and you would still get something lovely to eat, but with a tiny bit of what you can hardly even call effort you can end up with something really special. All you need is a lemon and some fresh herbs, either from your garden, farmer’s market or even the grocery store. As you can see from the photograph above, I like to use thyme, parsley and rosemary. I cut the very top off the lemon to expose the flesh of the fruit.


The most important thing to do is to choose a good chicken - and by that I mean one that has been ethically and humanely raised - either pasture raised, free range or organic. Please don’t buy intensively farmed chicken - you are better off not eating meat, rather than eating meat that has been intensively farmed.

You need to pre-heat your oven to about 375℉ (180℃ - or 170℃ for a fan oven). Most chickens come without giblets these days, and they no longer recommend washing chickens because of the risk of salmonella contamination of sinks and worktops, so really all you need to do is take the chicken out of any packaging and place it on a roasting dish. Then push the herbs up inside the chicken and then the lemon. Rub a little piece of butter over the skin of the bird or drizzle a little oil over top and then liberally season it with salt and pepper. Be sure to thoroughly wash your hands after doing this.

Pop the chicken in the oven and cook for an hour to an hour and a half, depending on the size of the chicken. I often cook two chickens side by side on a baking sheet at the same time as you can make such lovely things from the leftovers. Keep an eye on it and start to check it when the skin begins to turn golden brown. I use a thermometer to tell when the chicken is done. When you stick it in the thigh meat it should read at least 180℃ (a little over 350℉) and the juices running from the thigh meat should be clear. If the skin seems to be getting rather too golden, and the meat isn’t cooking fast enough, turn the temperature down a bit and/or cover the chicken with aluminum foil  (shiny side out).

When the chicken is done, remove it from the oven and cover with fresh aluminum foil. Allow to rest for ten to twenty minutes. This lets the juices settle inside the meat, so that when you cut into it they don’t all run away. Now all you have to do is find someone nice to carve it for you, or try it yourself - it really isn’t as hard as you might think. Just be careful and use a very sharp knife. (There are lots of instructional videos on carving on the internet.)

And that is it, an easy, impressive roast dinner in less than two hours in the kitchen! While the chicken is cooking you have plenty of time to peel, cook and mash some potatoes with butter, milk and salt and pepper and either lightly cook some vegetables or throw together a crisp salad. Oh, and make some gravy. And then you are done!


If you are feeling nervous about plating everything up, just serve it all country style on the table so everyone can help themselves, although it is good to use an electric hot plate to keep everything warm if you are going to do this. Anyone can make a delicious hot roast dinner! Don’t let anyone tell you it is difficult or intimidating, because as you can see from this post, it truly isn’t!

Easy Chicken with Couscous

This is a bit of a fusion dish and is a great way to get a really delicious meal quickly and easily. Instant couscous is a wonderful time saver and it tastes great. My cooking method is slightly unconventional as it does involve stir frying the soaked couscous, but it works really well.

You can season the chicken breasts however you like. The night I made the dish to photograph it, I was in a hurry, so I just used a splash of olive oil and some McCormick’s Montreal Chicken seasoning. However, a healthier marinade made with two tablespoons of oil and one tablespoon of balsamic vinegar with some salt, pepper and herbs of your choice tastes equally delicious. 

If you want to include more fiber in your meal, you can always use wholewheat couscous. I have to confess I prefer the texture of the ordinary couscous, but I do serve wholewheat from time to time.

Of course, you can vary the vegetables in this according to what you have on hand in the fridge or freezer or what is in the garden.

To serve four adults, you need:

4 chicken breasts (free range or organic if possible)

about 2 tablespoons of olive (or other mild vegetable) oil

salt, pepper and seasonings

1 large onion, finely chopped

(red onion looks nice in this dish, if you happen to have one on hand)

2 peppers (any colour), de-seeded and chopped in small chunks

1 handful of green beans, topped tailed and sliced in half

(1 cup of frozen peas works well as a substitute here)

½ to ¾ cup flaked almonds

1¼ cup couscous

1½ cups boiling water or vegetable or chicken stock

1 vegetable or chicken stock cube (optional - only if using boiling water)

2 teaspoons soy sauce

Brush the chicken breasts with oil and season them as desired. Bake at 350℉ or 170℃ for about thirty to forty minutes (depending on the size), turning once.

Meanwhile, heat about a tablespoon of oil in a frying pan over medium heat and gently sauté the onion until it begins to soften. Add the peppers and cook, stirring occasionally, until they begin to soften but still have a slight crispness.

At this point, you will need to soak your couscous. Put the couscous in a large, heatproof bowl and if you are using a stock cube, crumble it over top. Pour the boiling water over the couscous, stir through (you will need to stir a bit more if you have used the stock cube) and then cover with some saran wrap or cling film or an upside down plate. Set aside for five minutes.

Stir the green beans or peas into the vegetables in the frying pan and cook, stirring occasionally.

When the five minutes is up, gently stir through the couscous with a fork, and taste it. It should be moist and flavourful, but not grainy or soggy. If it does taste a bit grainy, add few tablespoons more boiling water, stir through, cover and set aside for a couple minutes. 

Now stir the couscous, almonds (hold a few back for garnish) and soy sauce into the vegetable mixture and cook for a few minutes, stirring, just to blend everything together.

Slice the chicken breasts and serve them over the couscous and vegetables. Sprinkle with the reserved flaked almonds.

The 21st Century Housewife’s Healthy Mini Fruit Parfaits

This is a delicious, healthy and fresh dessert that only takes minutes to put together, yet is pretty enough to serve at a dinner party.  It also gives you a great opportunity to use those special glass dishes - or even teacups - you have tucked away in the cupboard or china cabinet.

The proportions of the ingredients depend on how many desserts you are making and the size of your dishes, so this is just a guide.  Of course you can use any berries you like - I just happened to have strawberries on hand when I took the photographs.  Just use a flavour of yogurt that compliments the berries.  (Blueberries are lovely with peach yogurt by the way.)  The almond-y Amaretto liqueur does give a lovely flavour, but feel free to leave it out if you are serving these to children or those who don't want to drink alcohol.

You can make these parfaits about an hour or so before dinner and refrigerate, but the sooner you can serve them the better as you don't want the Amaretti biscuits to go too soggy.

For four servings you will need about:-

12 Amaretti biscuits
4 teaspoons Amaretto Disaronno liqueur (optional)
2 cups low fat, low calorie strawberry yogurt
about 1½ cups sliced strawberries

4 pretty glass dishes

Place one Amaretti biscuit in the bottom of each glass.

If using, sprinkle 1 teaspoon Amaretto over each biscuit.  Layer some yogurt over top of the biscuit.

Add a layer of sliced strawberries, and another layer of yogurt.  Then add a final layer of strawberries.

Crush the remaining Amaretti biscuits and sprinkle the crumbs over top.  Enjoy without an ounce of guilt!

The 21st Century Housewife’s© Sausage, Pesto and Asparagus Pasta

The other night I had some beautiful fresh pork and caramelised onion sausages and some fresh asparagus to use for dinner.  This is the dish that evolved from those two ingredients and various other things I had on hand.  I love inventing dishes like this, especially when they turn out as delicious as this one did!

You could easily make this recipe suitable for vegetarians by omitting the sausage and adding a few more mushrooms instead. 

Serves 3 to 4 adults generously

3 or 4 leeks, topped, tailed and cut in thin slices, washed and drained

a handful of your favourite mushrooms, sliced

1 large bunch asparagus, washed and trimmed, each piece cut in half

2 tablespoons olive oil (or other cooking oil such as sunflower or Canola)

6 good quality sausages

2 to 3 generous tablespoons basil pesto (I used Sacla brand)

2 generous tablespoons low fat crème fraîche or sour cream

8 ounces pasta

(I used Fiorelli shaped pasta but penne, rigatoni or just about any pasta shape would be fine.)

Put the sausages in an oven safe dish, drizzle with a bit of the olive oil and place in the oven at about 350℉ or 180℃.  Cook for about half an hour until no pink remains inside, turning half way through. 

Meanwhile, heat the remaining oil over low heat in a large frying pan.  Add the leeks and cook slowly until they begin to soften.

Stir in the mushrooms and continue to cook, stirring occasionally. 

When the sausages are nearly done, cook the pasta according to package directions.  Drain and set aside.  Boil or steam the asparagus for two to three minutes.  Drain and set aside. 

Remove the sausages from the oven, and using a fork and sharp knife, cut them in half inch slices. 

Add the sausages to the leeks and mushrooms, along with the pesto and crème fraîche.  Stir in the asparagus.

Very gently add the cooked pasta and stir to coat with the sauce.  Serve on warmed plates or in warmed bowls. 

The 21st Century Housewife's© Cointreau Soused Orange Slices

This may well be the easiest recipe I have ever posted. Inspired by beautiful blood oranges and some very pretty glass dishes, I had an idea for something so quick and delicious I could hardly believe it might work. But it did. In fact, it was amazing.

Blood oranges have a relatively short season. The months they are available varies depending on what country you are in and the weather conditions. Here in England we can usually get them imported from Italy in late January/February, but the season can start as early as November and carry on into March. Athocyanin, which is a pigment more commonly found in flowers than fruits and vegetables, gives blood oranges their distinctive red colour. They can be slightly more tart than ordinary oranges but are very delicious.

I served this as a simple dessert for two last night, but I think it would be wonderful at a dinner party, particularly where there is going to be a cheese course and you only want a light dessert. It would also be a lovely for the summer, although you would only be able to use ordinary oranges as blood oranges are not in season then. I don’t honestly think it would matter though.

I used both blood oranges and ordinary oranges in this recipe because I like the idea of the contrasting colours. Instead of peeling the oranges by hand I used a knife and carefully pared the skin off along with the pith. It can help to cut a small slice off the bottom of the orange first so that you can sit it flat on a chopping board to do this. Be sure to use a sharp knife and be careful of your fingers!

It’s nice to serve this in pretty glass dishes so the colour shows through.

You need:-

2 to 3 oranges per person, peeled and sliced in rounds
(try to remove all the seeds)
about 2 tablespoons of Cointreau or Grand Mariner per person

Peel and slice the oranges and place them all in a fairly deep bowl. Pour the liqueur over top, covering the oranges as much as possible. Cover with plastic wrap and leave in a cool place (not the fridge) to soak for about an hour or so, gently turning the oranges from time to time. The liqueur encourages the oranges to release some of their juices, so a lovely boozy juice will develop.

Divide the orange slices between the serving dishes and pour some of the juice over top. Serve with a little whipped cream or crème fraîche on the side for people to dollop on top. I have a feeling this would also be delicious served as a topping for good vanilla ice cream.

The 21st Century Housewife's© Easy "Green" Pasta with Pancetta

I’ll be posting some festive recipes soon, but for the moment I’m concentrating on easy, delicious recipes that make life less stressful at this busy time of year. This recipe is just right for one of those evenings after a long day, or after an exhausting session of Christmas shopping. It is so easy, and perfect for using up the lovely autumn vegetables we are getting now. Leeks and courgette (zucchini) are plentiful and they taste delicious. I like to use cubed pancetta (Italian bacon) in this recipe, but if you want to keep this recipe vegetarian, just use an extra tablespoon of olive oil and leave out the meat. It really is so quick to put together - okay, there is a little light chopping involved, but that can be quite therapeutic after a rough day!

You can use any pasta shapes you like for this, although penne is a good one to use as it is budget-friendly. By all means use whole wheat pasta if you want to ramp up the fibre and vitamin content; I did not have any the night I took the photograph so I used white pasta, but it makes no difference to the finished dish what sort you use. The recipe will serve 4 hungry people.

1 tablespoon olive oil (2 tablespoons if you are leaving out the pancetta)
70 grams of chopped pancetta (or bacon lardons)
(You can use 3 or 4 slices of streaky bacon, chopped, if you can’t find pancetta.)
3 leeks (white part only), washed and cut in thin slices
1 courgette (zucchini), washed and cut in fairly thin half moons
(Slice the stem and end off, then cut the courgette in half lengthwise, and then slice - this will give you half moons)
generous handful of frozen peas
250 grams pasta shapes
4 generous tablespoons ready-made basil pesto
2 tablespoons half fat (low fat) crème fraîche or sour cream

Prepare the vegetables and heat a medium size frying pan with a lid to medium heat. Add the pancetta or bacon (or heat 1 tablespoon oil in the pan if you are not using meat). Toss the pancetta (if using) around for a minute to allow some of the fat to release. Add the leeks and courgette (zucchini).



Drizzle 1 tablespoon oil over the vegetables and toss with the pancetta. Cook for about five minutes and then put the lid on and stir occasionally, until the vegetables start to soften and the pancetta is cooked.

Meanwhile, cook the pasta in a large saucepan in plenty of boiling salted water, according to package directions.

Add the pesto and crème fraîche or sour cream to the vegetables and pancetta in the frying pan. Stir and heat through.



Drain the pasta and return to its pan. Add the vegetable and pancetta sauce to the pasta and toss to coat.

Serve with a nice glass of red wine - you deserve it :)

Emergency Chicken Noodle Soup

It’s that time of year again - the time when colds and flu strike and make folks feel really awful, just when they want to be enjoying themselves. The other day my son came home from college full of cold and feeling really terrible. All he wanted was a nice hot bowl of soup. The only problem was my favourite soup recipe takes rather a long time to make. I got to thinking that there had to be an easier and quicker way to a hot and comforting bowl of soup - and luckily, I was right. I just started with some chicken stock and went from there. Slicing the scallions thinly and grating the carrot means it all cooks up in no time.

Sadly that time I had no cooked chicken in the fridge, but the soup still tasted really good without it. I thought how it would be even better if you did happen to have some though and so the other day I had another go at making this easy recipe. It only takes about fifteen minutes, and can make you look like a domestic goddess any day! Actually, this would be a great way to use up some of the leftover Thanksgiving turkey. You could freeze small portions of turkey ready to defrost in the microwave - ready for any emergency that might be helped by a lovely, hot bowl of soup.

By the way, emergency soup for vegetarians is just as easy; simply replace the chicken stock with vegetable stock and leave out the chicken. It's still a lovely warm and comforting treat.

To make Emergency Soup for one person you need:

8 to 12 ounces of chicken stock (made from cubes or packaged is fine)
1 “nest” of Chinese egg noodles
3 or 4 scallions (spring onions), very thinly sliced
half of a carrot, peeled and grated
1/2 cooked chicken breast, shredded or finely chopped

Heat the stock on the stove over low to medium heat. Add the scallions and grated carrot. Put a lid on the pan and simmer for about ten minutes.

Meanwhile, cook the noodles according to package directions. When they are ready, drain them and add to the vegetables and stock. Add the chicken (or turkey). Heat through and serve.

Instant comfort - whether you have a cold or not!!