Once I shared a recipe on my blog (okay, four at a time) and except for photos on instagram I have not done this anymore. Last week it occurred to me to put the camera in the kitchen to capture my cooking and to share recipes more often again. Good food, I like that. A glass of wine and delicious lingering at the table.

Today: chicken breast stuffed with goat cheese, walnuts, raisins cooked in port, thyme, sprinkled with a port-raisins sauce, served with a salad of arugula, stewed pumpkin, spring onions, cherry-tomatoes and cranberries. How does that sound?

With what?
* two chicken breasts
* soft goat cheese
* handful of walnuts
* handful of raisins
* port
* thyme
* crème fraiche
* Coburger ham

How?
-Set the oven to 180 degrees
-Cook the raisins and a teaspoon of thyme together with port
-Cut the chicken breasts lengthwise open and fry unfolded on both sides equally. Just the outside
-Fill them with some raisins from your port-fried raisins, goat cheese, walnuts and fold them
-Firmly wrap the chicken with two slices of Coburger ham
-Place the chicken the oven for 35 minutes
-Add some water and a tablespoon of creme fraiche to your port-raisins mix and cook for a while

What?
* pumpkin
* arugula
* spring onions
* cranberries
* cherry tomatoes
* olive oil
* honey
* coriander
* nutmeg

How?
– Cut the pumpkin into cubes and braise in butter, a glass of water, a teaspoon of coriander and a teaspoon of nutmeg in twenty minutes.
-Place the arugula on a plate with the stewed pumpkin
-Sprinkle with chopped spring onions and cranberries
-Drip some olive oil/honey dressing over salad
-If the chicken breasts are done, serve with your sauce and some extra spring onions and walnuts.

Enjoy your meal!