Tag Archives: spring

Spring Parmesan Chicken Recipe

Sometimes you need something quick, tasty and a little bit special on a Monday evening.  This recipe fits the bill perfectly.  Using ingredients that most people have in their cupboard (Hands up who DOESN’T have a bit of parmesan cheese in their fridge??).

Named after the areas where it is produced, the Provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno), Modena (all in Emilia-Romagna), and Mantua (in Lombardy, but only the area to the south of river Po), Italy. Most importantly, under Italian law, only cheese produced in these provinces may be labelled “Parmigiano-Reggiano”, and European law classifies the name, as well as the translation “Parmesan”, as a protected designation of origin.  A little like the blaa in Waterford, and the Bramley apple in Armagh.  Made from unpasteurised cow’s milk, the best cheese is from wheels laid down for 2 years or longer.  Authentic Italian parmesan has ‘Parmigiano Reggiano’ stamped on the rind.

The King of Cheese is only supposed to be made up of three simple ingredients, milk, salt and rennet.  So maybe check the ingredients listing on the packet next time you buy.

Copyright Jeni Pim

It’s going to be delicious


Parmesan Chicken


50g grated parmesan

4 chicken breasts 2 egg whites

1 teaspoon of fresh thyme leaves

125g breadcrumbs

Vegetable oil, for greasing


Place the egg whites in a bowl, and loosen them up with a fork.  Mix the breadcrumbs, herbs and cheese together in another bowl. Pre heat the oven to 1800C.  Grease the bottom of an oven proof dish that will snugly fit the 4 crumbed breasts. Dip each breast first in the egg white, shake it off then roll firmly in the crumb/cheese mixture.    

Copyright Jeni Pim

Place on the oven proof dish and then when all breasts are coated, place in the oven for 40 minutes.

Parmesan Chicken

Parmesan Chicken

  Serve hot with some fresh salad.    

Happy Christmas

Finalizing the cookery classes for the Spring has been very exciting.  I am looking forward to doing a bread workshop and enthusing you all with the ease and enjoyment that comes from making your own bread.

As a lover of Italian cooking I will bring a little Italy to Clonfadda too. Even if it’s not the weather.

If anyone would like to purchase a gift voucher please let me know.

Tiramisu cake

Tiramisu cake

This time last year I was preparing to start the 12 week Ballymaloe Cookery Course.  Little did I realise how much it would change my life.  Food is such an essential part of our daily lives.  It was an opportunity to learn about food from all over our amazing little planet.  It’s estimated that over 90% of our food comes directly or indirectly from the soil.

So this Spring commit to feeding yourself and those around you better, educate yourself about seasonal eating.  But most of all, enjoy eating.  Sometimes after a *little* over indulgence at Christmas it’s hard to get back  on track.  But a better diet doesn’t have to mean restrictive eating.  Portion sizes and exercise are what I try to focus on.

Spring means the arrival of blue skies

Spring means the arrival of blue skies

But for now I’m signing off for Christmas.  I would like to thank all those who attended my demos, have bought my cakes/ bakes, and supported me completely throughout the year.  It is very much appreciated.

Have a Merry Christmas!

Christmas Wishes

Marry Christmas

A little goes a long way

Pennywort in the lane

Pennywort in the lane

This isn’t a blog about finishing my 12 weeks in Ballymaloe Cookery School.  It’s still a little raw for that. And it isn’t a blog about re-integrating myself back into my job, my home, my family and my friends.  As it’s just too soon.



It’s a blog about Spring, and learning and practicing.  It was still in the middle of Winter when I left for Cork, so it is so nice to be walking around looking at all of the Spring flowers in the daylight.

Some primroses

Some primroses

I have crystallised them , and will keep them for cakes later in the season.

The "bar Stool" job

The “bar Stool” job

It was great to go into the tunnel and see the broad beans my father in law planted a few weeks ago.  I love the first broad beans, with nothing but a little salt and olive oil crushed on some bread.

Broadbeans starting to flower

Broadbeans starting to flower

So this evening I took a kilo of blackcurrants out of the freezer and made a little taste of summer, a syrup so full of vitamin C and can nearly see all the colds and snots leaving the house in disgust.

My cauldron of blackcurrant goodness

My cauldron of blackcurrant goodness

The process is a little messy, but not as sticky as jam making.  I got 6 750ml bottles out of the blackcurrants, all ready to go to their new homes.

Blackcurrant Cordial ready for shipment.

Blackcurrant Cordial ready for shipment.

Let me know if you want a bottle?







Chickpea & Olive Salad with Lemon Dressing- Guest Blog

The wonderful blogger Evin O’Keeffe is guest blogging on Jen’s Kitchen this week, here is her vibrant recipe for Chickpea and Olive Salad.

Spring is around the corner. I can feel it. Or maybe I’m just hoping it is. Either way, one of my favourite ways to feel like it isn’t winter is to cook with fresh lemon and herbs. This salad is a quick, healthy, and nourishing meal that is a regular in my lunch rotation. It is meat-free so a nice option for Friday meals in Lent or an unconventional side salad for a larger meal.


Chickpea & Olive Salad with Lemon Dressing

2 cups cooked chickpeas (it’s ok to use canned, but drain/rinse first)

2 teaspoons parsley, chopped

1/4 cup pitted green olives, rinsed and drained

1 tablespoon minced garlic

2 tablespoons chopped scallions

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon balsamic vinegar

1 teaspoon freshly ground black pepper

1. Add the chickpeas, parsley, olives, and scallions to a medium bowl and stir the ingredients together.

2. In a separate dish, whisk together the oil, lemon juice, vinegar, garlic, and black pepper. Pour it over the dressing over the chickpea mixture. Refrigerate the salad for at least 20 minutes or until it is time to dine. This salad can be made ahead of time and refrigerated in an air-tight container for up to 24 hours or served right away for a quick and healthy salad.

3. Serve the salad with spare sprigs of parsley as garnish. It goes well with grilled vegetables, such as eggplant, or alongside grilled breads and tapenade spreads. I give it another squirt of fresh lemon just before serving.