Welcome back to our kitchen here at The Waking! Please take a seat at our table and make yourselves at home and enjoy a delectable dinner and dessert! Today’s specials are: Easy Lemon Pasta with Chicken, and French Flourless Chocolate Cake. Bon appétit!
Easy Lemon Pasta with Chicken
We made this very delish lemony pasta dish the other night for dinner and it was a hit! It reminded me a little bit of Chicken Piccata in the way it was so fresh and light. The lemon doesn’t over power the dish but is just enough to compliment the pasta, and the red pepper flakes give a spicy flare. We used Angel Hair pasta in place of penne, as well as added a little oregano to the chicken, which in my opinion made it even better. Try this delightful dish that is so easy and quick to whip up for dinner this week. And don’t forget the parmesan cheese on top. Yumo!
1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a sauté pan with 3 tablespoons of olive oil and sauté until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
French Chocolate Cake (Flourless)
We made this flourless chocolate cake for dessert on Easter…and then again just the other day…because I (Cecily) was craving chocolate like crazy! But i didn’t want just any chocolate cake, i was craving something rich, fudgy, and gooey, and that’s exactly why we made this cake again. This flourless chocolate cake is so light and airy, but also has such a rich chocolate taste, mixed with a fudgy gooey texture…almost like a brownie, but very light and feathery. It is also a cinch to whip up, and only takes a few ingredients. This recipe resembles a soufflé, so handle with care. Unfortunately, our cake cracked when we made it (sad), we weren’t sure why (if you know why please tell us! lol), but we made the best of the situation by sifting powdered sugar on top, along with a dollop of whipped cream, and then drizzled it with caramel sauce (see photo below). MMMM it was so freakin decadent! This is a cake we will be making quite often! Try it for yourselves and let us know what you think!
7 oz (200 g) semisweet chocolate (45-50 % cocoa)
4/5 cup (200 g) butter
1 cup (220 g) sugar
4 eggs, separated
Preheat oven to 350deg F (Gas mark 4 or 180 deg C). Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
Break the chocolate into small pieces and melt it with butter over hot water. Beat the egg yolks with half of the sugar. Fold in the melted butter and chocolate mixture. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form. Fold in the beaten egg whites.
Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes. Use a knife to separate the cake from the non-stick paper. Please observe that the cake is quite sticky!
The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar. Yield: 12 servings.