Toast with chicken, leek & pineapple – WHB #421

Toast with chicken, leek & Pinapple - Toast con pollo, porro e ananas

It feels almost like spring, the weather is so strange this “winter”. The late few days was so warm that when you closed your eyes you could almost believe it was April.
Yesterday it was amazing, in some places it rained, in some places the clouds where grey and heavy and in other places the sky was blue and the sun shone. And all this in just one place our lovely Garda lake.🙂

The view from the litte church of San Siro in Crer, rain falling over Mount Pizzocolo on the other side.
San Siro al Crer

The sky almost cloud free at the end of the lake
View of the end of the lake from Crer

Along the track from Albisano to Crer there are some benches, this one is my favorite. Difficult to get back going ones you are seated, dont’ you agree?🙂
view of the lake from a bench

When I got back to Albisano, the sun was slowly getting down. Days are definitely getting longer!
Sunset over Albisano

And when I got back home, the sun colored the world orange before dropping down behind Salò on the other side of the lake.

Sunset from home 22 feb 2014

I went in the kitchen with a (silly) smile on my face.
Lately we are often alone, my husband and I.
We don’t matter, even if we both admit it sometimes feels strange not having a loudly crowd around the table.
Like always I set the table even if now it is just in a corner of it.🙂

Dinner 15th Feb 2014

Dinner 17th Feb 2014

I think a nice tablesetting helps you when the meal isn’t that incredible. Like these simple toasts.

Toast with chicken, leek & pineapple

Toast with chicken, leek & Pinapple - Toast con pollo, porro e ananas

You need

Slices of old bread to toast
Chicken breast
1/2 fresh pineapple (the other half you serve sliced thin drowned in Grand Marnier as dessert)
2 onions
1 leek
Curry
Curcuma
Fresh grated pepper
Coriander
Extra virgin olive oil

Put the bread in the toaster, in the oven or on the grill. (I use my new grill with molten)
Pour some olive oil in a pan, add the spices and the leek and onions cut in slices.
When the leek is translucent, add the chicken cut in small cubes.
Mix and let chicken cook until almost ready.
Add the pineapple in small pieces.
Season with fresh grated pepper and serve on the toasts.
Quick, tasty and fun!🙂

This recipe goes to Carla Emilia from Un’Arbanella di Basilico
who hosted us and the WHB this week

Thanks to, Kalyn di Kalyn’s Kitchen for this lovely idea and
Haalo,Cook (almost) anything at least once for managing successfully this event.
And also for giving me the opportunity to manage the Italian Version of WHB

Grazie a, Kalyn di Kalyn’s Kitchen che ha avuto questa bellissima idea ed a
Haalo,Cook (almost) anything at least once che ora organizza l’edizione Inglese e
che mi ha dato l’opportunità di organizzare l’edizione del WHB in Italiano.

whb421

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