Pesto chicken with parmesan dumplings

It's not my own recipe although I had to adjust it a little, I read the original in the hungarian edition of Good Food. Kind of a complicated recipe so only make it when you have the time. I used my own home made basil pesto of which we have a lot in the freezer :) 

Ingredients, serves 4: 

•  8 upper chicken thighs, skin and boneless
• 5 dkgs of smoked bacon
• 3 sticks of celery
• half an onion
• half a leek
• 5-6 pieces of sun dried tomatoes
• 3 handfuls of peas
• 2 dls of white wine
• half a litre of chicken stock
• 2 bay leaves
• 10 dkgs of basil pesto
• 10 dkgs of flour
• 5 dkgs of butter
• 1 teaspoons of baking powder
• 5 dkgs of grated parmesan cheese
• a handful of toasted almonds

Get a dish that you can put in the oven later, so basically one that doesn't have any plastic handles. You have to brown the chicken thighs first, on a bit of olive oil, just until both sides get a slight golden colour. Take them out and in goes the bacon, which you have to fry until crispy. Then you can add the finely chopped onion, leek and celery. Cover it and steam until they become soft. Then you have to add some flour, give it a good stir and pour the wine into the pan. Bring it to the boil, then add the chicken broth and the bay leaves. Cover the pan again and cook the chicken for at least half an hour. If there is too much liquid, don't cover it and just let it boil away. After 30 minutes you can add the peas, the dried tomatoes and the pesto. Give it another good stir. 

You have to make a crumble with the flour and the butter, then add the baking powder and the cheese. Add cold water to the mixture so that you can make a sticky dough out of it. Form little dumplings of the dough and put them nex to the chicken bits. Sprinkle the almond on top and put it in the oven for 10-15 minutes at 200 degrees.

Raspberry and strawberry cream Charlotte cake

Ingedients for the swiss roll:

• 4 eggs
• 4 tablespoons of sugar
• 5 tablespoons of flour
• 1 teaspoon of vanilla flavour
•  4 tablespoons of raspbery jam

 Separate the eggs and beat the whites with the sugar. Mix the yolks with the vanilla flavour and stir the mixture into the whites carefully. Sift the flour into the egg mixture and give it another good stir, until you can't see any flour lumps any more. Lay some parchment paper on a baking tin and spread the sponge cake dough on the paper. Bake it for 15 minutes at 160 deg Celsius. Take it out and while it's still hot, roll the sponge cake into a dish towel (clean of course:)) and let it cool down. When it's cold, roll it out, peel the paper off, spread the jam on the inside of the sponge cake, and roll it back up. Let it rest for a while.

Ingreidents for the raspberry cream:

• 8 dls of cream
• 4 tablespoons o sugar
• 60 grs of instant gelatine
• 50 dkgs of fresh or frozen raspberries
• 15 dkgs of fresh strawberries 
• juice of half a lemon

Whip the cream with the sugar and the lemon juice, plus the instant gelatine. 3/4 of the whipped cream goes with the raspberries, you have to mix the fruit with the cream carefully. The rest is for the strawberries which need to be cut in small pieces. If you want to make it sweeter, you can add more sugar.

How to put the cake together:

Slice the swiss role as thin as you can. Get a round bowl and line it with plastic wrap. You will have to line the inside of the bowl with the swiss role pieces. Then fill it first with the raspberry cream, then the strawberry. Cover it with plastic wrap again, and leave it in the fridge for a night. The next day get the plate that you want the cake on, and put it on the bowl, turn it upside down and if you did everything right, the cake will stand on the plate in one piece :)