RecipeMuncher

End of September we went to London and then from there straight we went to Leave Shyama to her college in Leuven.
So she is not home for the weekdays ( she comes on friday and leave on sunday evening) .Why I wrote the above information is to say that I have not baked anything at all from that time on wards.Usually I bake something home mad,e every few days so that when S comes from school in

I still remember my first time watching Jamie Oliver on the screen.  I was mid-air
somewhere between my flight from Kuala Lumpur and Paris, half dozing off after a
heavy meal but yet not comfortable enough to sleep soundly in my economy seat. 
My finger stopped short at this particular channel, probably rubbed my eye a little
because a cute, british lad wearing nothing much except a little

600 g chicken breasts in one piece (without skin and bones)200 g fresh sausage (casing removed)20 g dried porcini mushrooms20 g dried chanterelle mushrooms40 g toasted hazelnutsa little dried thyme and rosemary1 clove garlic, pressed250 ml bearolive oilsaltground black pepperSoak mushrooms in warm water for about 15 minutes, strain, squeeze out the water and chop. Heat some oil in a pan. Add