Recipe: Giovanna’s Delicious Chicken Salad

2 Hungry Birds - Sanne on March 4, 2024

It was love at first bite, when I tried Giovanna’s chicken salad, and I just couldn’t stop eating it! Giovanna is from Brazil, and her mom has taught her how to make this delicious salad, which can be enjoyed in a number of ways. The chicken salad is tasty as a sandwich filling, but you can also serve it alongside fresh vegetables as a dip. My favorite pairing is the one shown in the photos in this post: Rye + Sea Salt crackers from Hungry Bird Eats topped with chicken salad and a piece of avocado.

Notes:

Brazilian Creme de leite is a kind of very thick cream. You get the best results if you manage to find a can of Creme de leite at your grocery store or in a Brazilian specialty store, but you can also use sour cream or crème fraiche as a substitute. If you are using crème fraiche, you might want to mix in a couple of tablespoons of regular heavy cream to get a less compact texture.

This portion is very big, and great to bring to a potluck. If you are only making the chicken salad for 2-4 people, make ¼ portion.

You can find Giovanna on Instagram @_valverdegiih

Recipe: Giovanna’s Delicious Chicken Salad

Recipe by Giovanna Course: Spreads, SaladsCuisine: Brazil

Servings

very large bowl

Ingredients

2.2 lbs 2.2 (1 kg) chicken meat (~1 whole chicken)
1¾ cup 1¾ (400g) mayonnaise
10 oz 10 1 can, 300g) Creme de leite
⅘ cup ⅘ (~5 oz, 150g) pitted green olives
⅘ cup ⅘ pickles (cucumber, carrot, turnip)
2 tablespoons 2 ketchup
2 tablespoons 2 mustard
2 tablespoons 2 Worcestershire sauce
Salt to taste
Oregano to taste

Directions

Cook the chicken: Start by boiling or grilling the chicken until it is fully cooked. You can season it with salt and pepper for added flavor. Once cooked, allow the chicken to cool.
Shred the chicken: Once the chicken has cooled down, shred it into small, bite-sized pieces using a fork or your hands. Ensure there are no large chunks left.
Prepare the olives and pickles: Finely chop the green olives and pickles into small pieces. You can use a knife or a food processor for this step. Set them aside.
Mix the dressing: In a large bowl, combine the mayonnaise, cream, ketchup, mustard, and Worcestershire sauce. Stir well until all the ingredients are thoroughly combined.
Season the dressing: Add salt and oregano to the dressing mixture, adjusting the amounts according to your taste preferences. Stir again to distribute the seasoning evenly.
Combine the ingredients: Add the shredded chicken, chopped olives, and pickles to the bowl with the dressing. Mix everything together until the chicken is coated evenly with the dressing and the olives and pickles are well-distributed throughout.
Adjust the seasoning: Taste the chicken spread and add more salt or oregano if needed. You can also add a bit more ketchup, mustard, or Worcestershire sauce for additional flavor, depending on your preference.
Chill and serve: Cover the bowl with plastic wrap or transfer the chicken salad to an airtight container. Place it in the refrigerator for at least 1 hour. Serve chilled.

Recipe: Artichoke dip with leftover cheese

2 Hungry Birds - Sanne on February 8, 2024

When it comes to potluck gatherings, having a reliable and delicious dish in your repertoire is a must, and this baked artichoke dip is just the one you need. Not only is it incredibly easy to make, but it also impresses with its rich, savory flavor. You can use any cheese lurking in your fridge that melts well, but classics like Parmesan, Mozzarella, and Gruyère always work, and a hint of sharper cheese like Cheddar adds an extra layer of yum to the dip.

Serve the dip with crackers or veggie sticks. Creamy, savory, and versatile, it’s a potluck crowd-pleaser that you’ll be making again and again:)

Notes

One key tip for success is ensuring you thoroughly drain the artichoke hearts. Squeeze them gently to remove any excess water; otherwise, your dip might turn out watery. The presentation matters too, and serving this dip in a small skillet not only adds a charming touch but keeps it warm for longer.

As for the breadcrumb topping, you can either toast the bread crumbs in butter for extra indulgence or opt for a lighter approach by lightly spraying them with olive oil.

If you have the time, you can sauté the shallots over medium heat until they become translucent. This brings out the flavor better than just adding them raw.

This recipe keeps it simple, seasoned only with salt and pepper, but feel free to get creative with additional seasonings like garlic, lemon juice, or your favorite spices.

Recipe: Artichoke dip with leftover cheese

Recipe by 2 Hungry Birds Course: dips, Appetizers, nibbles, snack, potluck

Servings

servings (as a snack)

You can use any cheese lurking in your fridge that melts well, but classics like Parmesan, Mozzarella, and Gruyère always work, and a hint of sharper cheese like Cheddar adds an extra layer of yum to the dip.

Ingredients

14 oz 14 jar artichoke hearts in water (drained)
2 tablespoons 2 shallots
4 tablespoons 4 Greek yogurt
4 tablespoons 4 mayonnaise
1 cup 1 shredded cheese
Salt & pepper to taste
2-3 tablespoons 2-3 breadcrumbs

Directions

Preheat your oven to 395°F (200°C)
Chop the drained artichoke hearts into small pieces. You can use a food processor for a finer texture or chop them by hand for a chunkier dip. Place them in a medium-sized mixing bowl.
Chop the shallots finely.
Mix Greek yogurt and mayonnaise in a big bowl. Add salt and pepper to taste.
Add artichoke, shallots and cheese, and mix everything together until well combined.
Transfer the artichoke dip mixture to a ramekin or a small cast-iron skillet.
Sprinkle with bread crumbs and place in the oven. Bake for about 20-25 minutes, or until the dip is bubbling around the edges, and the top is golden brown.
Once the dip is ready, remove it from the oven and let it cool slightly before serving.

Recipe Video

Recipe: The super-easy feta cheese dip that everybody loves

2 Hungry Birds - Sanne on February 8, 2024

Sanne: This feta cheese dip is super-easy and very quick to make. Perfect as a snack before dinner or to bring along to a potluck party. I usually add sun-dried tomatoes or roasted red peppers (the ones in oil are the best), but you could also add olives or tapenade, or anything you feel like:) I mix the ingredients with a fork because I like the chunky texture, and the rustic, homemade look the dip gets, but you can also use a food processor. As for the feta cheese, make sure you use one made from sheep’s milk. The ones from cow’s milk, (which isn’t actually feta), will not have the same creaminess and will lack the characteristic, sharp, feta flavor.

Delicious with the Nordic Crisps from Hungry Bird Eats or with mixed vegetable sticks.

Recipe: The super-easy feta cheese dip that everybody loves

Recipe by 2 Hungry Birds – Sanne Course: Dips, Spreads

Servings

small bowl

This feta cheese dip is super-easy and very quick to make. Perfect as a snack before dinner or to bring along to a potluck party. I usually add sun-dried tomatoes or roasted red peppers (the ones in oil are the best), but you can also add olives or tapenade.

Ingredients

1 block 1 feta cheese ~90oz (250g)
4 tablespoons 4 olive oil
2 tablespoons 2 fresh lemon juice
1-2 1-2 roasted red peppers or 3-4 sun-dried tomatoes (the ones in olive oil are the best for this recipe)
2 2 garlic cloves (crushed or finely chopped)
Cayenne pepper

Directions

Mash the feta cheese with a fork and mix in the olive oil in a bowl.
Add the finely chopped, roasted pepper or sun dried tomatoes to add some flavor and a nice red color to the dip.
Add a little cayenne pepper to make the dip just spicy enough, but forget about adding salt, as the feta is very salty on its own.

Recipe Video

A quick intro to sourdough basics

2 Hungry Birds - Sanne on October 27, 2023

When it comes to bread, few things evoke the same sense of tradition and flavor as sourdough. This age-old method of breadmaking has been cherished for generations, and its enduring popularity is not without reason. Sourdough’s unique character, tangy taste, and nuanced texture has made it a staple in many kitchens, and in this post, we will explore how sourdough works, why you might choose it over conventional yeast, and how to start baking with it.

Sourdough bread is not your typical loaf of bread. Instead of commercial yeast, it relies on a natural fermentation process driven by wild yeasts and lactic acid bacteria. The magic happens when flour and water come together to create an environment where these microorganisms can thrive. This starter culture, sometimes referred to as a “levain,” becomes the heart and soul of sourdough bread.

Why Use Sourdough Instead of Yeast?

The most apparent difference is flavor. Sourdough has a tangy, complex taste that’s hard to replicate with store-bought yeast. This depth of flavor develops during the fermentation process, thanks to the lactic acid bacteria. Furthermore, sourdough is often considered easier to digest compared to yeast-raised bread. The long fermentation process breaks down gluten and phytic acid, making it gentler on the stomach for some individuals. Sourdough’s acidity acts as a natural preservative, allowing the bread to stay fresher for longer without the need for added chemicals.

How to bake with Sourdough?

Your journey begins with a sourdough starter, which is a simple mixture of flour and water, allowing wild yeasts and bacteria to populate and create a lively culture. It takes patience and daily feeding to establish a robust starter, but it’s also fun, almost like nursing a new pet.

Once your starter is active (which can take about a week), you’ll mix it with more flour and water to create your dough. Depending on your recipe, you might add salt and other ingredients at this stage.

After fermentation, you’ll shape your dough and allow it to proof. This step is where the dough rises, sometimes in a banneton or other proofing baskets, to give your bread its characteristic shape.

The final step is baking your sourdough. Preheat your oven with a cast-iron Dutch oven inside. Once hot, carefully place your dough in the Dutch oven and bake, covered, for a portion of the time, and uncovered for the rest. This method helps trap steam and create a beautiful crust.

Sourdough is a timeless craft, rooted in tradition yet versatile enough to fit modern kitchens. Its unique flavor and texture, combined with potential health benefits, make it a worthwhile endeavor for those who love good bread. While the process might seem challenging at first, the reward of a homemade, freshly baked sourdough loaf is well worth the effort. So, roll up your sleeves, embrace the patience it requires, and embark on your sourdough journey – you won’t be disappointed.

Want to make sure you’re off to a good start? Buy the Sourdough Starter Kit from Basil & Bloom:

Shop Dehydrated Sourdough Starter Basil & Bloom

Recipe: Butternut Squash Soup with Chutney

2 Hungry Birds - Sanne on October 22, 2023

Tina: To be honest, I’m not much of a soup person, but this soup recipe has been with me for ages. It’s such a tasty soup, and it’s a great recipe for busy weekdays, when dinner has to be quick and easy. Through the years I’ve tweaked the recipe a bit to make it even more scrumptious, and I would encourage you to do the same.

Regarding the chutney, this recipe makes what is known as a dry chutney, which has a slightly grainy texture. The chutney can be made up to 8 hours in advance and kept covered and chilled.

Recipe: Butternut Squash Soup with Chutney

Recipe by 2 Hungry Birds – Tina Course: Soups

Servings

servings

Through the years I’ve tweaked the recipe a bit to make it even more scrumptious, and I would encourage you to do the same. Regarding the chutney, this recipe makes what is known as a dry chutney, which has a slightly grainy texture. The chutney can be made up to 8 hours in advance and kept covered and chilled.

Ingredients

Butternut Squash Soup
2 cups 2 chopped onion
2 tablespoons 2 butter (optional, can be substituted with oil for a vegan option)
2 tablespoons 2 vegetable/sunflower oil
1 1 butternut squash (3-3.5 lbs). Peeled, halved, the seeds and strings discarded, and the flesh cut into 1/2-inch pieces
6 cups 6 chicken broth, or if you are a vegetarian use vegetable broth
Salt and pepper
crispy fried onion for garnish
Chutney
¼ cup ¼ almonds without any skin (see instructions)
¼ cup ¼ sweetened flaked coconut
1 1 jalapeño chili chopped, no seeds, (wear rubber gloves)
1 cup 1 loosely packed cilantro

Directions

Butternut Squash Soup
In a kettle, cook the onions in a mixture of the butter and the oil over moderately low heat, stirring, until they are softened and starting to get translucent.
Add the squash and ½ cup water, and cook the mixture, covered, over moderately low heat for 20 to 30 minutes, or until the squash is tender.
Add the broth and simmer the mixture, uncovered, for 15 minutes.
Using a food processor, or a hand blender (as I prefer), purée the whole soup mixture.
Serve the soup in a bowl and garnish with about a tablespoon of the chutney and sprinkle with some fried onion. (The fried onion was my husband’s idea)
How to make the chutney
Cover the almonds with boiling water for a few minutes. Drain the water and add cold water to the almonds. The skin will loosen up and you can easily remove the skin from the almonds. If this doesn’t work, repeat with the boiling water.
In a food processor or with a hand blender, blend the almonds, the coconut, the jalapeño, a pinch of salt, and 1/3 cup of water until the mixture is ground fine. Add the cilantro and blend the mixture until it is ground fine.

Recipe: Pandan kaya toast

2 Hungry Birds - Sanne on October 11, 2023

Kaya toast is a popular and beloved breakfast or snack item in Malaysia and Singapore, where the toast is a staple item in traditional coffee shops known as kopitiams, where people gather to savor this tasty and comforting treat while enjoying the charming ambiance of these nostalgic eateries.

Kaya is a sweet and creamy spread made from a mixture of coconut milk, eggs, sugar (often palm sugar or white sugar), and a fragrant infusion of pandan leaves. The combination of these ingredients gives Kaya a rich, custard-like consistency and a unique, slightly floral flavor. The bread used for Kaya toast is typically white bread, often sliced thinly. The slices are toasted until they become crispy and golden brown. Traditional Kaya toast is known for its perfectly crispy yet slightly chewy texture. In addition to the Kaya spread, a generous amount of butter is usually added to the toast. The butter complements the sweetness of the Kaya with a rich, creamy, and slightly salty flavor.

To prepare Kaya toast, the toasted bread is generously slathered with a layer of Kaya and butter, and then the slices are usually cut into bite-sized portions, making it easy to enjoy as a snack or a quick breakfast. It’s often served with a side of soft-boiled eggs and a cup of hot coffee or tea, creating a complete and satisfying meal. Start your morning with Kaya toast and a cup of coffee, and you’ll be set for a productive day:)

If you don’t have time to make your own kaya spread, you can buy the delicious authentic pandan kaya from Auria’s Malaysian Kitchen in our shop:

Recipe: Kaya toast

Recipe by 2 Hungry Birds Course: breakfastCuisine: Malaysia, Singapore

Servings

sandwiches

Ingredients

Kaya butter
4 4 large eggs
1 cup 1 (200g) palm sugar (granulated white sugar works too)
1 cup 1 coconut milk
4-6 4-6 pandan leaves
Butter and toast
4 4 slices of white bread
Soften salted butter

Directions

Kaya spread
Wash thee thoroughly and tie them in a knot. In a saucepan, gently heat the coconut milk and the knotted pandan leaves over low heat. Allow it to simmer for about 10-15 minutes to infuse the flavor.
In a separate bowl, beat the eggs until they are well mixed. Add the sugar to the beaten eggs and mix until the sugar dissolves.
Strain the infused coconut milk and add it to the egg and sugar mixture. Mix everything thoroughly.
Pour the mixture back into a saucepan and cook over low heat, stirring constantly. Be patient, as this can take some time. The mixture will thicken as it cooks. This process can take anywhere from 30 minutes to an hour, depending on the heat and the consistency you desire.
Once you achieve the desired consistency, remove the Kaya from the heat and let it cool. It will thicken further as it cools. Store your homemade Kaya in an airtight container in the refrigerator.
Making the kaya toast
Toast slices of white bread until they are crispy and golden brown. You can use a toaster or a griddle with a little butter for extra flavor.
While the bread is still warm, spread a generous amount of softened butter on one slice and a layer of Kaya on another. The combination of the butter’s richness and the sweet Kaya is what makes Kaya toast so delicious.
Press the buttered and Kaya slices together to create a sandwich. You can cut it into bite-sized pieces if you prefer.
Enjoy your homemade Kaya toast with a cup of hot coffee or tea.

How to use Chermoula? Here are 6 ideas

2 Hungry Birds - Sanne on October 6, 2023

Chermoula is a vibrant North African pantry staple. It comes in a red and a green variant, and it’s the red variant I’ll be focusing on in this blog post. Red chermoula is often made from sun dried tomatoes, herbs and preserved lemon, ready to take your taste buds on a thrilling journey through the spice markets and bustling kitchens of North Africa. Chermoula is incredibly versatile and can be used in various ways, such as a marinade for meats (especially chicken and fish), a dressing for salads, a dip for bread, or a condiment to accompany grilled vegetables.
Here are some of the ways you can incorporate chermoula into your cooking adventures:

Chermoula-Marinated Grilled Chicken

Fire up that grill and get ready for a flavor explosion! Marinating chicken in chermoula is a game-changer. Just coat your chicken pieces (thighs, breasts, or drumsticks) with chermoula, let them soak up the goodness for a couple of hours, then throw them on the grill. The combo of herbs, spices, and citrus in the chermoula will take your chicken to a whole new level.

Chermoula-Roasted Veggies

Toss your veggies —think bell peppers, zucchini, or cauliflower— in chermoula before roasting. Then roast them in the oven until they’re tender and bursting with chermoula’s aromatic charm.

Chermoula as a Dipping Sauce

This is my favorite way to enjoy chermoula! Mix a tablespoon or two of chermoula into some creamy Greek yogurt, and you’ve got yourself a tangy, herbaceous dip that pairs perfectly with pita bread, chips, or veggie sticks. It’s a great appetizer for any gathering or a tasty snack just for you:)

Chermoula Couscous Salad

Cook your couscous as usual, then mix in some chermoula, chopped tomatoes, cucumbers, and fresh herbs like parsley and mint, and you’ve got yourself a lively, colorful salad that’s bursting with textures and flavors.

Chermoula Drizzled Seafood

Drizzle chermoula over your favorite fish fillet or shrimp before grilling or baking. The chermoula’s bright and zesty notes will infuse your seafood with a taste of the Mediterranean.

Chermoula Tofu or Tempeh

Marinate tofu or tempeh in chermoula and discover how the aromatic spread complements the earthy flavors of the plant-based proteins. Pan-fry or bake for a satisfying meatless meal.

Shop Chermoula:

10-minute Meal: Dan Dan Noodles with Chinese Laundry Dan Dan Sauce

2 Hungry Birds - Sanne on August 23, 2023

With the Dan Dan Sauce from Chinese Laundry in your kitchen arsenal, you’re never more than 10 minutes away from a delicious meal. Whether you’re a seasoned chef or a hurried home cook, this sauce transforms simple noodles into something amazing.

Dan Dan noodles, hailing from Sichuan province in China, are a seamless blend of chewy noodles drenched in a savory, spicy sauce made from chili oil, Sichuan peppercorns, sesame or peanut paste, and minced meat. As for the name “Dan Dan”, it refers to the bamboo poles that street vendors traditionally used to carry their cooking pots . Over time, these noodles have evolved, with regional and international variations emerging.

This recipe is for the meatless, straight-out-of-the-jar version, but you can add minced pork or beef (fried until slightly crispy) if you wish.

10-minute Meal: Dan Dan Noodles with Chinese Laundry Dan Dan Sauce

Recipe by 2 Hungry Birds Course: NoodlesCuisine: Chinese

Servings

serving

Ingredients

US Metric

2-3 tablespoons 2-3 Chinese Laundry Dan Dan Sauce
1 serving 1 Medium-sized round wheat noodles (Alternative: flat noodles, knife-cut noodles, rice noodles, or pasta)
1-2 1-2 garlic cloves, chopped finely.
1-2 tablespoons 1-2 chopped cilantro
1-2 tablespoons 1-2 chopped scallions or green onions
1-2 tablespoons 1-2 roasted, chopped peanuts

Directions

Prep the Noodles:
Boil a pot of water and cook your chosen noodles according to the package instructions or until they are al dente.
Once done, drain the noodles and set aside.
Sauce It Up:
Stir the Dan Dan Sauce well, so all the ingredients are mixed together. Mix the desired amount of Chinese Laundry’s Dan Dan Sauce and the chopped garlic with the noodles, based on your spice preference and how many noodles you’ve cooked. Start with 1 tablespoon and gradually add to get the flavor just right. Toss the noodles with the sauce, ensuring an even coat.
Transfer to serving bowls and sprinkle with green onions, chopped peanuts and cilantro.

Recipe Video

How to turn a muffin into a delicious dessert?

2 Hungry Birds - Sanne on August 12, 2023

Muffins are scrumptious solo acts, but add a dollop of sour cream and a spoonful of your favorite jam, and voila! swirl of jam, and voilà! You’ve transformed a humble treat into a delicious dessert in less than 5 minutes!

1. Warm It Up: Start by warming your muffin. This process can bring out its rich flavors, making it soft and ultra-inviting. Pop it into an oven preheated to 350°F (175°C) for about 5 minutes or microwave it for 15-20 seconds until it’s just warm.

2. The Magic of Sour Cream: Now, this might sound a tad unconventional to some, but a dollop of sour cream can add a wonderful tangy richness. The cool creaminess of the sour cream juxtaposes beautifully with the warmth of the muffin, providing a texture and flavor contrast that’s both surprising and delightful.

3. Jam On: When it comes to jam, quality matters. A premium jam like Blake Hill Preserves’ Apricot & Orange adds a touch of fruity brightness, while their Tart Cherry with Cardamom and Port offers a depth of flavor that’s both tart and sophisticated. The layers of flavor – from the muffin’s sweetness, the sour cream’s tang, and the jam’s fruity notes – create a medley of sensations in every bite.

Alternative Ideas:

Drizzle with honey or maple syrup for added sweetness.

Sprinkle with toasted nuts for a crunchy element.

Add a few slices of fruit or a couple of berries to match the jam of your choice.

Apricot with Orange & Honey - Blake Hill Preserves - Shop - 2 Hungry Birds

Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola

2 Hungry Birds - Sanne on July 23, 2023

Are you tired of the same old breakfast routine? Here is a new and delicious way to start your day. This delightful Dragon Fruit Breakfast Bowl with Greek yogurt and granola looks gorgeous and tastes divine. The recipe only has three ingredients but can be tweaked in any way you like.

Want something sweeter? Drizzle with honey. Want more fruit? Add berries, mango or young coconut. You can also replace the Greek yogurt with vanilla ice cream or coconut ice cream and serve it as a refreshing summer dessert.

We are using the nut free Cardamom & Cinnamon Granola from Hungry Bird Eats, which we think works particularly well with the dragon fruit flavor, but feel free to use any granola you like.

Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola

Recipe by 2 Hungry Birds Course: Breakfast, Dessert

Servings

servings

Ingredients

1 1 dragon fruit
10 tablespoons 10 Greek yogurt
4 tablespoons 4 granola
Fresh mint leaves (optional, for garnish)

Directions

Wash the dragon fruit under running water to remove any dirt or impurities.
Carefully slice the dragon fruit in half.
Using a melon baller or a small spoon, gently scoop out small, round dragon fruit balls from the flesh. Set them aside. Scoop out any remaining dragon fruit flesh.
Add 3 tablespoons of Greek yogurt to each of the the dragon fruit halves.
Now, it’s time to add those delightful dragon fruit balls to the yogurt bed. Carefully place them on top of the yogurt, arranging them in a visually pleasing pattern.
Add 2 tablespoons of Greek yogurt on top of the dragon fruit balls.
It’s granola time! Sprinkle your favorite granola over the yogurt and dragon fruit.
Garnish with fresh mint leaves and serve immediately.

Shop Hungry Bird Eats Granola: