It’s been quite a while since my last post. Even the interface of WordPress has changed a little bit (or maybe they do that every other week?)
Anyway. Lots of stuff has happened during this last…well 5 weeks (OMG, I’m breaking a crucial ‘regularity’ rule of any self-respecting blogger).
First, and of course the MOST important thing – I created an account on Instagram. Even two accounts 😉 One for myself and one for my project CheeseBox. It IS quite an event as I’d been avoiding this application for suuuch a long time with everyone around me scrolling and posting and taking selfies and never letting their phones go. Well, now I’m one of these freakish people, too and you can find me at either @valeriyaopanasyuk or @yourcheesebox.
Second, and of course faaaar less important thing – I’ve continued working on my project CheeseBox and we already have lots of our clients who are happily making cheese at home! We still have tons of stuff to do, while current economic situation in Russia is far from welcoming for a small start-ups like us…but ‘When your heart is in your dream, no request is too extreme…’
And finally, I’ve decided that 2015 should become a turning point in my relations with sports and health so now I’ll be posting more of healthy and low-fat recipes to keep us all fit! Just to clarify, I definitely didn’t stick to my sports-and-health new-year resolution during the long holidays in the beginning of January, hogging all sorts of goodies ‘sans cesse’ ;).
And here comes the first healthy recipe of the year: chicken croquettes with butternut squash. The croquettes themselves are super-light, juicy and tender + you can use bain-marie instead of frying pan to make them even healthier.
For the croquettes you will need:
- 800 g minced chicken fillet
- 150 g grated butternut squash
- 1 onion, finely chopped
- 3 tbsp all-purpose flour
- 1 tbsp sugar
- 1 egg
- 1/2 tsp ginger
- 1/2 tsp dried thyme
- 1/4 tsp tumeric
- 2-3 tbsp olive oil
In a large bowl combine all the ingredients until well mixed. Salt and pepper, to taste. Form small croquettes about 2 cm thick and 5 cm in diameter (when forming, wet your hands with water from time to time). Heat olive oil in a frying pan and roast croquettes for 3-4 min, then turn them, add 50 ml water, cover the pan with a lid and roast for 3-4 min more, until ready and golden brown.