Family Chicken Curry
You Will Need:
Ideally a cast iron casserole pot you can use on the hob and in the oven
5-6 Chicken Thighs (either boned or boneless)
100g Lentils (pre-cooked and drained)
1 large red onion (sliced)
1 red pepper (sliced)
2 Medium Potatoes (cubed)
1 Red Chilli (de-seeded)
1 tbsp Curry Powder (hot or mild, whatever your preference)
1 tbsp Garam Masala
1 tbsp Tomato Puree
50g sultanas
Chicken Stock (enough to just cover the curry, I used two cubes)
Vegetable or Sunflower oil
Preheat your oven to 160 deg (fan assisted)
Heat the oil in the casserole pot.
Put the chicken thighs in and brown over a medium heat for between 5-10. Remove from the pot and put to one side.
Put the onions, red peppers, potatoes, chilli in the oil and fry until softened for around 5 minutes.
Add in the curry powder, garam masala, tomato puree and the sultanas and stir.
Add in the lentils and place the chicken thighs back on top. Pour over the chicken stock until the chicken thighs are just covered.
Put the pot in the oven and cook for 1 and a half hours.
Serve with naan bread and mango chutney.
Happy Eating!
Sunday 16 March 2014
Saturday 15 March 2014
Foolproof Cupcake Recipe
You will need:
A deep cupcake/muffin tin lined with cupcake cases
Makes 12 cupcakes
170g Stork or butter (softened)
170g Caster Sugar
3 eggs
170g Self Raising Flour
3 tbsp Buttermilk
1 tsp vanilla extract
Preheat the oven to 170 deg (fan)
Cream together the butter and caster sugar.
Alternatively, mix in one egg and then a third of the flour until all mixed in.
Add in the buttermilk and vanilla.
Spoon into the cases and bake for between 18-20 mins.
You can easily alternate the flavours with these. If you want chocolate cupcakes, just take away 40g of the flour and add in 40g of cocoa (I also add in a couple of tablespoons of warm, strong coffee. It really brings out the chocolate flavour). If you want lemon cupcakes, mix the juice of a whole lemon with a couple of teaspoons of granulated sugar. With a skewer, piece a few holes in the cakes while they're still warm and drizzle over the lemon syrup.
Happy Eating!
You will need:
A deep cupcake/muffin tin lined with cupcake cases
Makes 12 cupcakes
170g Stork or butter (softened)
170g Caster Sugar
3 eggs
170g Self Raising Flour
3 tbsp Buttermilk
1 tsp vanilla extract
Preheat the oven to 170 deg (fan)
Cream together the butter and caster sugar.
Alternatively, mix in one egg and then a third of the flour until all mixed in.
Add in the buttermilk and vanilla.
Spoon into the cases and bake for between 18-20 mins.
You can easily alternate the flavours with these. If you want chocolate cupcakes, just take away 40g of the flour and add in 40g of cocoa (I also add in a couple of tablespoons of warm, strong coffee. It really brings out the chocolate flavour). If you want lemon cupcakes, mix the juice of a whole lemon with a couple of teaspoons of granulated sugar. With a skewer, piece a few holes in the cakes while they're still warm and drizzle over the lemon syrup.
Happy Eating!
Saturday 8 March 2014
Flapjacks are not something I make that often. I tend to make more cakes. But somehow with flapjacks, you feel that they're that little bit healthier!
The recipe below is ridiculously easy. My little girl and I made it together and she basically did most of it!
Apple & Raisin Cinnamon Flapjacks
The recipe below is ridiculously easy. My little girl and I made it together and she basically did most of it!
Apple & Raisin Cinnamon Flapjacks
You will need:
A 8" x 8" square baking tin greased and lined at the bottom with baking paper
Makes approx 12 flapjacks
125g butter or Stork
125g light brown/soft brown demerera sugar
3 tbsp golden syrup
250g porridge oats
2 small eating apples, grated (either with skin on or peeled)
50g raisins
1 tsp ground cinnamon
Preheat the oven to 160 deg (fan)
Melt
the butter, sugar and syrup together in a pan on a low heat. Leave to cool
slightly.
Combine the rest of the ingredients in a bowl and pour in the butter mixture.
Mix well, tip into the baking tray and pat firmly down using the back of a spoon.
Bake
for 20-25 minutes until lightly golden brown. The flapjack will still
be very soft so leave to cool in the tin. You can score out the portions while it's still warm.
Once cool, cut into squares.
Store in an airtight tin.
Happy Eating!
Thursday 6 March 2014
Quick and easy evening meal!
I bought some turkey steaks this week (in a bid to become everso slightly healthier) and wanted to serve them with brown rice and peas. Very uninspiring though I hear you say!
Not when you have wholegrain mustard, double cream and some runny honey! Ok, so the double cream kind of ruins the bid to become everso slightly healthier but, hey-ho!
I'm not listing this as a recipe as it's so simple!
I snipped my turkey steaks into bitesize pieces and fried them in a little oil until just cooked. I then added a heaped dessert spoon of wholegrain mustard, a dessert spoon of runny honey and around 100ml of double cream. I cooked it all down for about 3 - 4 minutes and served it with the brown rice and peas!
Happy Eating!
I bought some turkey steaks this week (in a bid to become everso slightly healthier) and wanted to serve them with brown rice and peas. Very uninspiring though I hear you say!
Not when you have wholegrain mustard, double cream and some runny honey! Ok, so the double cream kind of ruins the bid to become everso slightly healthier but, hey-ho!
I'm not listing this as a recipe as it's so simple!
I snipped my turkey steaks into bitesize pieces and fried them in a little oil until just cooked. I then added a heaped dessert spoon of wholegrain mustard, a dessert spoon of runny honey and around 100ml of double cream. I cooked it all down for about 3 - 4 minutes and served it with the brown rice and peas!
Happy Eating!
I was on fire in the kitchen today! I kept meaning to use that bag of macaroni in the cupboard and today was the day.
We love macaroni & cheese in our house. To me, it's the ultimate comfort food. My youngest wasn't feeling too well so I thought she would really like some.
And the obvious way to 'local-it-up' is to incorporate one of our delicious local cheeses!
This is so easy, it feeds an army and it makes really good leftovers too!
Lincolnshire Poacher Macaroni & Cheese
Serves 6
You will need:
A large ovenproof dish (mine was approx 13" x 9")
450g Macaroni
70g butter (plus a little extra for greasing the dish)
60g plain flour
700ml whole milk
1 dessert spoon wholegrain mustard (optional)
4 rashers thick cut unsmoked bacon (optional)
100g Lincolnshire Poacher Cheese (grated)
200g Mature Cheddar (grated)
Dried breadcrumbs (enough to cover the top)
Cut the bacon into small pieces and fry until crispy in a little oil. Set aside.
Cook your Macaroni in boiling, salted water as per instructions.
In a large saucepan, melt the butter. When melted, add the flour and whisk to form a paste. Cook for a minute or two, continually whisking. Gradually add in the milk, whisking all the time until you have a smooth sauce. Take off the heat and add in the mustard and grated cheese.
Once the macaroni is cooked, drain and rinse in cold water.
Place the macaroni in the greased dish with the bacon pieces. Pour the cheese sauce over and mix to combine.
Sprinkle over the breadcrumbs and place under a medium grill until golden brown
and bubbling.
Happy Eating!
http://www.lincolnshirepoachercheese.com/
We love macaroni & cheese in our house. To me, it's the ultimate comfort food. My youngest wasn't feeling too well so I thought she would really like some.
And the obvious way to 'local-it-up' is to incorporate one of our delicious local cheeses!
This is so easy, it feeds an army and it makes really good leftovers too!
Lincolnshire Poacher Macaroni & Cheese
Serves 6
You will need:
A large ovenproof dish (mine was approx 13" x 9")
450g Macaroni
70g butter (plus a little extra for greasing the dish)
60g plain flour
700ml whole milk
1 dessert spoon wholegrain mustard (optional)
4 rashers thick cut unsmoked bacon (optional)
100g Lincolnshire Poacher Cheese (grated)
200g Mature Cheddar (grated)
Dried breadcrumbs (enough to cover the top)
Cut the bacon into small pieces and fry until crispy in a little oil. Set aside.
Cook your Macaroni in boiling, salted water as per instructions.
In a large saucepan, melt the butter. When melted, add the flour and whisk to form a paste. Cook for a minute or two, continually whisking. Gradually add in the milk, whisking all the time until you have a smooth sauce. Take off the heat and add in the mustard and grated cheese.
Once the macaroni is cooked, drain and rinse in cold water.
Place the macaroni in the greased dish with the bacon pieces. Pour the cheese sauce over and mix to combine.
Sprinkle over the breadcrumbs and place under a medium grill until golden brown
and bubbling.
Happy Eating!
http://www.lincolnshirepoachercheese.com/
Ribs 'n' Bibs Review - Saturday March 1st
Myself, my husband and two of our friends visited this cosy American Smokehouse last Saturday night. It was a double birthday celebration so we wanted to visit somewhere new and a little bit different.
Opened at the end of 2012, Ribs 'n' Bibs promises to serve authentic, regional American food. They smoke locally supplied meat 'in house' fresh every day.
The atmosphere as we walked in was warm and inviting. There wasn't a great deal of room to stand in the 'bar' area while you waited to be seated but luckily this wasn't an issue as we were shown to our table pretty much straight away.
We had a good table on the 1st floor. It was slightly cramped with how close the tables were but that didn't spoil the experience. We were given our menus and asked for our drinks order. I asked for the Grape Soda which unfortunately they didn't have (you don't often find that here in the UK).
We placed our order from the menu. I liked that the menu wasn't overwhelming. We all found something different to eat (sometimes too much choice is a bad thing).
We ordered 3 starters between the 4 of us; Buffalo wings, Pizza fries and the Pulled pork Nachos. The wings and nachos were delicious. We actually said if we were to return for anything it would be for the nachos. The pizza fries however were disappointing. All of the fries on the menu were described as being 'crispy, skin-on fries'. All of the fries we were served were not. They tasted like oven fries.
The mains were tasty. We ordered the Smoked Garlic Chicken burger, the Pulled Pork burger, the Lincoln's Glory Hole and the Full rack of ribs.
After suffering a little from the 'meat sweats' we decided to have just one dessert. We ordered the Sugared Churro's. I was apprehensive as I love Churro's but I wasn't disappointed. They were delicious.
Overall, it was a very nice evening. The service was prompt and pleasant and even though the food wasn't outstanding, it was tasty. The meat was delicious and definitely tasted, as they claimed, homemade.
I give Ribs 'n' Bibs a rating of 3.5/5.
Happy Eating!
http://www.ribsnbibs.co.uk
Myself, my husband and two of our friends visited this cosy American Smokehouse last Saturday night. It was a double birthday celebration so we wanted to visit somewhere new and a little bit different.
Opened at the end of 2012, Ribs 'n' Bibs promises to serve authentic, regional American food. They smoke locally supplied meat 'in house' fresh every day.
The atmosphere as we walked in was warm and inviting. There wasn't a great deal of room to stand in the 'bar' area while you waited to be seated but luckily this wasn't an issue as we were shown to our table pretty much straight away.
We had a good table on the 1st floor. It was slightly cramped with how close the tables were but that didn't spoil the experience. We were given our menus and asked for our drinks order. I asked for the Grape Soda which unfortunately they didn't have (you don't often find that here in the UK).
We placed our order from the menu. I liked that the menu wasn't overwhelming. We all found something different to eat (sometimes too much choice is a bad thing).
We ordered 3 starters between the 4 of us; Buffalo wings, Pizza fries and the Pulled pork Nachos. The wings and nachos were delicious. We actually said if we were to return for anything it would be for the nachos. The pizza fries however were disappointing. All of the fries on the menu were described as being 'crispy, skin-on fries'. All of the fries we were served were not. They tasted like oven fries.
The mains were tasty. We ordered the Smoked Garlic Chicken burger, the Pulled Pork burger, the Lincoln's Glory Hole and the Full rack of ribs.
After suffering a little from the 'meat sweats' we decided to have just one dessert. We ordered the Sugared Churro's. I was apprehensive as I love Churro's but I wasn't disappointed. They were delicious.
Overall, it was a very nice evening. The service was prompt and pleasant and even though the food wasn't outstanding, it was tasty. The meat was delicious and definitely tasted, as they claimed, homemade.
I give Ribs 'n' Bibs a rating of 3.5/5.
Happy Eating!
http://www.ribsnbibs.co.uk
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