This is a dessert I’d been sizing up for a few months. It was left on hold while the issue regarding my faulty oven was to be resolved. But, no sooner was it back in my kitchen that I was eagerly following the steps to this recipe, which came directly from The Halogen Oven Cook Book.
It was Monday evening; a slow start to another all-too-familiar week. I needed something to pick myself up and I found that in the challenge of baking my first ever shepherd’s pie. Plus, I’d already bought the necessary ingredients a week earlier.
Having already made a few successful roast dinners (for one person) using a pack of plain chicken breasts, I decided, last week, to have a go at a couple of different chicken dishes.
There’s a distinctly Aisian theme to this and it started with these terriyaki-style meatballs.