Chicken Wellington… Phew!😅


Have you seen Masterchef US junior? My God! Those kids are from some other world! 😱 The way they cook… and the presentation.. I’m amazed…awed.. 😍

So in one awesome episode (like all of them 😁) these kids got the challenge to make Chef Gordon Ramsay’s Beef Wellington. It looked so appetizing that I decided to make it for dinner.

I must tell you that this meal made me sweat 😅… But it was worth it… Seeing my sister smile and mom happy :).. I was glad.. 😀

For 2 portions

For the stuffing
1 chicken breast, split in 2
Zest of 1/2 lime
1 tbsp lime juice
1 tsp rosemary
Black pepper and salt to taste
2 tbsp English mustard paste
4 tbsp veg Mayonnaise
7-8 button mushrooms, sliced
1 medium onion, sliced
3-4 cloves of garlic, sliced

2 tbsp butter
1 tbsp oil
1 egg
2 cups chicken stock
1 tbsp vinegar

For Mashed Potatoes
2 medium potatoes, boiled
2 tbsp butter
1/2 cup fresh cream
1/4 cup milk
Salt and Pepper to taste
1 red chilli (optional)

2 Puff pastry sheets

How to roll it
1. Marinate the chicken with lime Zest, lime juice, rosemary, salt and pepper for 30 mins.

2. Heat oil and butter in a pan and seal the chicken.

3. Brush with mustard paste while it is still hot and keep in freezer for 15 mins.

4. Now caramelize onion, garlic and mushrooms in the same pan. Take out 3/4th of this mixture and keep aside.

5. Add chicken stock in rest of mushroom and onion and reduce.

6. Roll 2 pastry sheets just enough to cover the chicken breast properly, keeping the thickness around 1 cm.

7. Spread loads of veg mayonnaise on both the pieces of chicken (this will keep it moist and I used veg mayo because I think the egg one will curdle 😁). Cover evenly with the caramelized mushroom mixture. Place it on the pastry sheet, roll and seal the sides well with egg wash. Repeat this with the other piece.

8. Make few cuts on top for the steam to escape. Place in on the baking tray and egg wash evenly. Bake in a pre-heated oven at 200°C for 20-25 mins.

9. Grate the potatoes and mash so that there are no lumps. Heat butter, cream and milk in a clean pan. Add mashed potatoes. Whisk to avoid lumps. Cook for 2-3 mins. Season.

10. Serve the Chicken Wellington steaming hot with mashed potatoes and onion & mushroom sauce. 🙂

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A Messy Gooey Crepe Cake… Yeah I messed up..for good!!

So one fine night after dinner I had this irresistible craving for a super gooey and chocolaty cake.. But I was in no mood to bake this late and the waiting would have killed me.. 😅

To my rescue came a picture of a sexy crepe cake on instagram 😍… (Of course mine is no where near that one.. 😝) I loved the idea and started working on it.. 😆


Yeah it was supposed to be messy but I messed it a bit more with super flowy chocolate and thicker crepes… 😣.. Who cares! Satisfied my cravings.. Haha! 😜

No proper recipe.. I will just tell you what I did… ( you can use it if you can’t fight your cravings, that too late night 😁)

For the Crepes(12-15 ,6″ crepes)

3/4 cup plain flour

1 cup milk

2 eggs

2 tbsp unsalted butter, melted

A pinch of salt

1. Beat together milk and eggs in a medium bowl. Pour milk mixture into flour and salt mixture, whisking to combine. Whisk in butter. ( ideally should be stored for few hours)

2. Heat a 7 inch pan and brush with butter. Pour around 3 tbsp of the batter and swirl the pan till the bottom is evenly coated.

3. Cook for about a minute or till the crepe is slightly brown. Repeat till all the crepes are done.

For layering

I used melted chocolate and cream. You can use any type of frosting. I would love to try these with syrups or Nutella :). Just spread the frosting on each crepe and layer. Cut and serve chilled or hot depending on the type of spread with whipped cream or roasted nuts.

The reason I posted this idea is that no one, having a sweet tooth, should miss this thing. It is super simple, tasty and can look divine. (I will make it good looking next time) 😀 When I ate it I was like ” Arrgh! My life could have been so much better if I had any idea about this before! ” 😝