Another delicious receipe for Mango Chicken
1/2 cup chopped onion
1 red pepper
oil
Chicken breasts
1 Tbsp curry powder
2 tsp ginger
1 tsp minced garlic
1/2 tsp salt
1/8 tsp cayenne pepper
1 cup mango
3/4 cup coconut milk
2 tbsp tomato paste
Raisins
Fry the onion, red pepper and chicken until brown, add the spices and cook for a while. Add the mango, coconut milk, tomato paste and raisins to taste then simmer until chicken is cooked.
Thursday, May 9, 2013
Thursday, January 10, 2013
Mango Chicken
This a great recipe for Mango Chicken:
Ingredients:
2 tins mango
2 cloves garlic
1 red onion
1 red pepper
4 breasts chicken
1 tsp minced ginger
1 Tbsp curry powder
½ tsp salt
Chop the garlic, red onion, pepper & chicken and stir fry for a few minutes. Add ginger, curry powder & salt. Puree the mango pieces then pour on top. Place in the oven and cook for approximately 30-45mins or until cooked or simmer on cooktop for about 15-20 mins. No harm in cooking longer...
Ingredients:
2 tins mango
2 cloves garlic
1 red onion
1 red pepper
4 breasts chicken
1 tsp minced ginger
1 Tbsp curry powder
½ tsp salt
Chop the garlic, red onion, pepper & chicken and stir fry for a few minutes. Add ginger, curry powder & salt. Puree the mango pieces then pour on top. Place in the oven and cook for approximately 30-45mins or until cooked or simmer on cooktop for about 15-20 mins. No harm in cooking longer...
Tuesday, December 4, 2012
Chocolate Silk Tart
I haven't worked out what is more delicious - whether to serve it warm or have it cold - either way, it is a wonderful pudding.. It suggests making up 6 separate tarts, but I made it into one large tart and apart from taking slightly longer than 12-15 mins to cook, it was fine.
Ingredients:
Chocolate Pastry:
1 cup flour
½ cup icing sugar
1 tablespoon cocoa
90g butter, softened
1 egg yolk
Filling:
1 cup cream
200g dark chocolate, chopped
2 teaspoons instant coffee granules
2 eggs beaten
Pastry: Process all ingredients in a food processor, adding about 1 tablespoon water, until mixture just forms a ball. Divide in 6 and roll each piece between plastic wrap to line greased 12 cm shallow tart tins. Line each with a piece of foil, chill 10 minutes. Preheat oven to 180° C. Bake for 10 minutes, remove foil and bake 5 minutes more. Cool.
Filling: Warm cream on low heat, stir in chocoloat until smooth. Dissolve coffee in 1 tablespoon hot water and stir into chocolate. Cool to lukewarm then whisk in eggs. Pour filling into pastry cases and bake 12-15 minutes until just set. Dust with cocoa. Serves 6
Ingredients:
Chocolate Pastry:
1 cup flour
½ cup icing sugar
1 tablespoon cocoa
90g butter, softened
1 egg yolk
Filling:
1 cup cream
200g dark chocolate, chopped
2 teaspoons instant coffee granules
2 eggs beaten
Pastry: Process all ingredients in a food processor, adding about 1 tablespoon water, until mixture just forms a ball. Divide in 6 and roll each piece between plastic wrap to line greased 12 cm shallow tart tins. Line each with a piece of foil, chill 10 minutes. Preheat oven to 180° C. Bake for 10 minutes, remove foil and bake 5 minutes more. Cool.
Filling: Warm cream on low heat, stir in chocoloat until smooth. Dissolve coffee in 1 tablespoon hot water and stir into chocolate. Cool to lukewarm then whisk in eggs. Pour filling into pastry cases and bake 12-15 minutes until just set. Dust with cocoa. Serves 6
Monday, August 13, 2012
Chelsea Buns
A great filler for the children when they come home for school..!!
Ingredients
Dough:
225ml/8fl.oz/scant 1 cup milk
1 egg
500g/1lb 2oz/4.5 cups unbleached white bread flour
2.5ml/0.5 tsp salt
75g/3oz/6 tbsp caster (superfine) sugar
50g/2oz/0.25 cup butter softened
5ml/1 tsp easy-blend (rapid-rise) dried yeast
Filling:
25g/1oz/2 tbsp butter melted
115g/4oz/two-thirds cup sultanas
25g/1oz/2 tbsp currants
25g/1oz/2 tbsp soft light brown sugar
5ml/1 tsp mixed (apple pie) spice
Glaze:
50g/2oz/0.25 cup caster (super fine) sugar
5ml/1 tsp orange flower water to glaze
Pour the milk into the bread machine pan. Add the egg. If the instructions for your machine specify that the yeast is to be placed into the pan first, reverse the order in which you add the liquid and dry ingredients.
Sprinkle over the flour, ensuring that it completely covers the liquid. Add the salt, sugar and butter in three separate corners of the bread machine pan. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeast.
Set the bread machine to the dough setting; use basic dough setting (if available). Press Start.
Lightly grease a 2cm/9in square cake tin pan. When the dough cycle has finished, remove the dough from the machine and place it on a lightly floured surface.
Knock the dough back (punch it down) gently, then roll it out to form a square that is approximately 30cm/12in.
Brush the dough with the melted butter for the filling and sprinkle it with the sultanas, currants brown suggar and mixed spice, leaving a 1cm/half inch border along one edge.
Starting at a covered edge, roll the dough up, Swiss roll fashion. Press the edges together to seal. Cut the roll into 12 slices and then place these cut side uppermost in the prepared tin.
Cover with oiled clear film. Leave to rise in a warm place (for 30-45 mins) or until the dough slices have doubled in size. Meanwhile preheat the oen to 200'C/400'F/Gas5.
Bake the buns for 15-20mins or until they have risen well and are evenly golden all over. Once they are baked, leave them to cool slightly in the tin before turning them out on to a wire rack to cool further.
Make the glaze. Mix the caster sugar with 60ml/4 tbsp water in a small pan. Heat, stirring occasionally, until the sugar is completely dissolved. Then boil the mixture rapidly for 1-2 minutes without stirring until syrupy.
Stir the orange flower water into the glaze and brush the mixture over the warm buns. Serve slightly warm.
(From the Complete Book of Bread & Bread Machines)
Ingredients
Dough:
225ml/8fl.oz/scant 1 cup milk
1 egg
500g/1lb 2oz/4.5 cups unbleached white bread flour
2.5ml/0.5 tsp salt
75g/3oz/6 tbsp caster (superfine) sugar
50g/2oz/0.25 cup butter softened
5ml/1 tsp easy-blend (rapid-rise) dried yeast
Filling:
25g/1oz/2 tbsp butter melted
115g/4oz/two-thirds cup sultanas
25g/1oz/2 tbsp currants
25g/1oz/2 tbsp soft light brown sugar
5ml/1 tsp mixed (apple pie) spice
Glaze:
50g/2oz/0.25 cup caster (super fine) sugar
5ml/1 tsp orange flower water to glaze
Pour the milk into the bread machine pan. Add the egg. If the instructions for your machine specify that the yeast is to be placed into the pan first, reverse the order in which you add the liquid and dry ingredients.
Sprinkle over the flour, ensuring that it completely covers the liquid. Add the salt, sugar and butter in three separate corners of the bread machine pan. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeast.
Set the bread machine to the dough setting; use basic dough setting (if available). Press Start.
Lightly grease a 2cm/9in square cake tin pan. When the dough cycle has finished, remove the dough from the machine and place it on a lightly floured surface.
Knock the dough back (punch it down) gently, then roll it out to form a square that is approximately 30cm/12in.
Brush the dough with the melted butter for the filling and sprinkle it with the sultanas, currants brown suggar and mixed spice, leaving a 1cm/half inch border along one edge.
Starting at a covered edge, roll the dough up, Swiss roll fashion. Press the edges together to seal. Cut the roll into 12 slices and then place these cut side uppermost in the prepared tin.
Cover with oiled clear film. Leave to rise in a warm place (for 30-45 mins) or until the dough slices have doubled in size. Meanwhile preheat the oen to 200'C/400'F/Gas5.
Bake the buns for 15-20mins or until they have risen well and are evenly golden all over. Once they are baked, leave them to cool slightly in the tin before turning them out on to a wire rack to cool further.
Make the glaze. Mix the caster sugar with 60ml/4 tbsp water in a small pan. Heat, stirring occasionally, until the sugar is completely dissolved. Then boil the mixture rapidly for 1-2 minutes without stirring until syrupy.
Stir the orange flower water into the glaze and brush the mixture over the warm buns. Serve slightly warm.
(From the Complete Book of Bread & Bread Machines)
Monday, December 20, 2010
John Tovey's Quick Hollandaise Sauce
This is just divine..!!!! and quick as the title says.. I got it out of Delia Smith's cookbook and we had it with both asparagus and fish tasting gorgeous with both..
6oz butter (175g)
1 tablespoon wine vinegar
2 tablespoons lemon juice
3 large egg yolks
a pinch of salt
Put the butter into a small saucepan and allow it to melt slowly. Place the wine vinegar and lemon juice in another saucepan and bring to the boil. Meanwhile blend the egg yolks and salt in a liquidiser or food processor - then, with the motor still switched on, gradually add the hot lemon juice and vinegar.
When the butter reaches the boil, start to pour this in very slowly in a thin trickle (with the motor running all the time) till all the butter is added and the sauce is thickened. To keep it warm, place it in a basin over some hot water till ready to serve.
6oz butter (175g)
1 tablespoon wine vinegar
2 tablespoons lemon juice
3 large egg yolks
a pinch of salt
Put the butter into a small saucepan and allow it to melt slowly. Place the wine vinegar and lemon juice in another saucepan and bring to the boil. Meanwhile blend the egg yolks and salt in a liquidiser or food processor - then, with the motor still switched on, gradually add the hot lemon juice and vinegar.
When the butter reaches the boil, start to pour this in very slowly in a thin trickle (with the motor running all the time) till all the butter is added and the sauce is thickened. To keep it warm, place it in a basin over some hot water till ready to serve.
Saturday, October 9, 2010
Creamy tomato and coriander omelette
This is just divine for Sunday Brunch..!!!!
Ingredients: (Serves 4)
1 small onion - finely chopped
3 oz (75g) unsalted butter
1 lb (450g) tomatoes, skinned, seeded and chopped
1 level tbsp of chopped fresh coriander (or flat leaf parsley)
Salt & freshly ground pepper
8 oz (225g) full-fat, soft cream cheese
12 eggs
3 tbsp water
GARNISH - sprigs of fresh coriander
Gently fry the chopped onion in 1oz (25g) of the butter for 3 minutes. Add the chopped tomatoes, chopped coriander or parsley, and salt and pepper to taste. Simmer steadily for 10-12 minutes, until the mixture is thick and pulpy. Keep warm over a very low heat.
Divide the cheese into small cubes or knobs. Beat the eggs in a measuring jug with the water, and add salt and papper to taste.
To make each omelette, heat a quarter of the remaining butter in an omelette pan, or a medium non-stick pan. Once the butter is bubbling, add a quarter of the beaten egg mixture. Cook over a moderate heat, shaking the mixture backwards and forwards as the omelette starts to set on the underside. The omelette needs to be just set on the base, but still creamy and slightly liquid on the top.
Remove the pan from the heat and top the omelette with a quarter of the tomato filling and 2oz (50g) of the cream cheese. Tilt the omelette pan carefully over a warm plate, and roll the omelette neatly onto the plate, folding it with a spatula.
Garnish with sprigs of coriander or parsley and serve immediately. Make the remaining three omelettes in the same way.
(This was from the Reader's Digest Guide to Creative Cooking & Entertaining)
Ingredients: (Serves 4)
1 small onion - finely chopped
3 oz (75g) unsalted butter
1 lb (450g) tomatoes, skinned, seeded and chopped
1 level tbsp of chopped fresh coriander (or flat leaf parsley)
Salt & freshly ground pepper
8 oz (225g) full-fat, soft cream cheese
12 eggs
3 tbsp water
GARNISH - sprigs of fresh coriander
Gently fry the chopped onion in 1oz (25g) of the butter for 3 minutes. Add the chopped tomatoes, chopped coriander or parsley, and salt and pepper to taste. Simmer steadily for 10-12 minutes, until the mixture is thick and pulpy. Keep warm over a very low heat.
Divide the cheese into small cubes or knobs. Beat the eggs in a measuring jug with the water, and add salt and papper to taste.
To make each omelette, heat a quarter of the remaining butter in an omelette pan, or a medium non-stick pan. Once the butter is bubbling, add a quarter of the beaten egg mixture. Cook over a moderate heat, shaking the mixture backwards and forwards as the omelette starts to set on the underside. The omelette needs to be just set on the base, but still creamy and slightly liquid on the top.
Remove the pan from the heat and top the omelette with a quarter of the tomato filling and 2oz (50g) of the cream cheese. Tilt the omelette pan carefully over a warm plate, and roll the omelette neatly onto the plate, folding it with a spatula.
Garnish with sprigs of coriander or parsley and serve immediately. Make the remaining three omelettes in the same way.
(This was from the Reader's Digest Guide to Creative Cooking & Entertaining)
Friday, September 24, 2010
Mussels with Spiked Coconut Milk
This is yum..., especially with Green Lipped Mussels.. (taken from Kate Fraser's book "Cooking with Zest")
Ingredients:
2 wine glasses of dry cider
1 dried lime leaf or 3 fresh lime leaves
2kg mussels
1 Tbsp light, flavourless (grapeseed or rice bran) cooking oil
1-2 cloves garlic, peeled and shredded
1 mild chilli, deseeded and diced
1 small knob ginger, grated
1 cup coconut milk
1 lime - juice and zest
1 Tbsp chopped coriander
Clean the mussel shells if they need it.
Bring the cider and lime leaves to a fast simmer and tip in the mussels. Cover and cook on fast heat until mussels open wide. Shake the pan occasionally.
Remove each mussel as it opens and drain in a colander over a bowl - saving the liquid.
Strain the cooking liquor back into the pan, remove the lime leaves, add the drained mussel juices, and cook quickly until the liquid is reduced by about half.
Heat the oil in a small pan, add the garlic, the diced chilli and giner. Cook gently until soft, put aside for a minute or two.
Add the coconut milk to the reduced cooking liquid, stir in the garlic, chilli and ginger mix.
Remove the mussels from the shells and add to the spicy coconut milk mix.
Take the zest off the lime and squeeze the juice. Add to the mussels.
Top with chopped coriander and lime zest. Serve in deep bowls over noodles, or with bread to mop up the spiky lime cream.
Enjoy....
Ingredients:
2 wine glasses of dry cider
1 dried lime leaf or 3 fresh lime leaves
2kg mussels
1 Tbsp light, flavourless (grapeseed or rice bran) cooking oil
1-2 cloves garlic, peeled and shredded
1 mild chilli, deseeded and diced
1 small knob ginger, grated
1 cup coconut milk
1 lime - juice and zest
1 Tbsp chopped coriander
Clean the mussel shells if they need it.
Bring the cider and lime leaves to a fast simmer and tip in the mussels. Cover and cook on fast heat until mussels open wide. Shake the pan occasionally.
Remove each mussel as it opens and drain in a colander over a bowl - saving the liquid.
Strain the cooking liquor back into the pan, remove the lime leaves, add the drained mussel juices, and cook quickly until the liquid is reduced by about half.
Heat the oil in a small pan, add the garlic, the diced chilli and giner. Cook gently until soft, put aside for a minute or two.
Add the coconut milk to the reduced cooking liquid, stir in the garlic, chilli and ginger mix.
Remove the mussels from the shells and add to the spicy coconut milk mix.
Take the zest off the lime and squeeze the juice. Add to the mussels.
Top with chopped coriander and lime zest. Serve in deep bowls over noodles, or with bread to mop up the spiky lime cream.
Enjoy....
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