Quite late, but this is a selection of what I ate on the last week of the walk.
Looking at all this, I feel I haven’t taken enough photos of my meals. Hahahaha! I may have to go back and photograph every single item of food I will consume and forget about the scenery, the architecture or my fellow pilgrims… Tempting, isn’t it?
Under duress (hahahaha!), here comes the recipe for the chicken, pea and curry loaf which I found in a French magazine called Marmiton.
Very simple, very yummy…
200g leftover roast chicken, cut into small pieces
3 cherry tomatoes
100g green peas
a few basil leaves, chopped
180g plain flour
15g baking powder
3 tbls olive oil
1 tbls curry powder
salt and pepper
- Preheat oven to 180°C (160°C fan forced). Beat the eggs in a big bowl with the yogurt and the olive oil. Add sifted flour and baking powder, salt, pepper and curry powder. Mix well. Add the chicken, peas and basil.
- Pour the mixture into a loaf cake tin, lined with baking paper. Push the cherry tomatoes halfway in the dough.
- Bake for 35 to 40 minutes.
15g of baking powder seems quite precise, but the French recipe says 1 packet of baking powder (the brand I use is RUF, available in delis).
Same for the yogurt, it says 1 yogurt and in France they are smaller than the 200g we get here in Australia. And I used Greek yogurt. It’s not really a pouring mixture, more one you have to press in the tin.
I forgot to put the tomatoes in…
Better eaten within 2 days, otherwise keep in the fridge or freeze and toast.