I was determined I was not going to like our Monday night mustardy chicken bake; too rich and creamy for me. I am happy to announce I was wrong. This simple dish is packed full of chicken (pre-cooked, which makes things even easier on a weeknight) that combines with the creme fraiche to create a surprisingly light, saucy dish with a cheesy, crunchy top. I can see why it is one of the most favourited recipes on bite.co.nz. We have given the original recipe a slight tweak and we can recommend serving it with a salad of winter greens and some warm crusty bread to soak up the delicious sauce.
Also set to be a favourite is our latest reader recipe winner, Simon Portelli's Maltese lamb is slow-cooker perfection, and I would say the Raw Kitchen Moroccan bowl will rate highly also.
Soup is everyone's favourite at this time of year and our latest video has Ray McVinnie making vegetable soup - so quick, so easy. If casseroles are more your thing Ray has a large collection of ideas for them too.
Please continue to favourite recipes on bite.co.nz, it helps to give us an indication of what you are in to so that we can offer more of the same. And once you have made a recipe rate it for us too. You have to be registered to do all of this but that's easy, push the register/log in button in the top right corner and you're away.
Also in Bite this week:
• Jerusalem artichokes, love 'em or hate 'em, are in season
• Aussie chef Matt Moran and his mate Anothony Puharich talk beef
• Sachie Nomura makes a beef bento box for lunch
• Warren Elwin makes roll ups