ONE POT MEAT

THIS IS A VERY EASY MEAT DISH

2 LB MEAT CUT INTO PIECES

1 TIN TOMATO'S

2 MED ONIONS SLICED

1 1/2 TSP SALT

2 TSP WHOLE CUMIN SEEDS

3 TSP DHUNYA POWDER

3 TSP CHILI POWDER

2 TSP CRUSHED GARLIC

2 TSP CRUSHED GINGER

2 LARGE CINNAMON STICKS

8 PEPPER CORNS

4 CLOVES

1/2 CUP OIL

THIS IS HOW EASY IT IS READY?

PUT ALL THE ABOVE INGREDIENTS INTO A LARGE POT AND COOK ON MEDIUM HEAT TOSSING OCCASIONAL.  ONCE YOU SEE THE OIL SURFACE YOU CAN ADD POTATO'S AND 1 CUP WATER AND COOK UNTIL THE POTATO'S ARE DONE. GARNISH WITH FRESH CORIANDER LEAVES AND SERVE WITH RICE OR NAN.

ENJOY!!!

PEANUT CHICKEN

1 LB BONELESS CHICKEN CUT INTO SMALL CUBES

1 EGG (EGG WHITE ONLY)

1 TBSP CORNFLOUR

1 TSP SALT

MARINATE THE ABOVE INGREDIENTS 

2 BUNCHED SPRING ONIONS

4 OZ SALTED PEANUTS CRUSHED BUT NOT POWERED

6 RED BIRDS EYE PERI PERI CHILI'S

FOR THE SAUCE:

1/4 CUP WATER

1/4 CUP VINEGAR

1/4 CUP SUGAR

1 1/4 TBSP CORNFLOUR

MIX ALL THESE TOGETHER IN A JUG

IN A NON-STICK WOK ADD A GENEROUS AMOUNT OF SESAME OIL AND ADD THE MARINATED CHICKEN, KEEP TOSSING IT AS THE EGG WHITE WILL BROWN QUICKLY, DO THIS UNTIL THE CHICKEN IS DONE.

WHILE THIS IS COOKING CHOP THE ONIONS. TAKE THE CHICKEN OUT OF THE WOK AND ADD THE ONIONS IN AND LIGHTLY TOSS IN THE REMAINING OIL, ADD THE CHILI'S AND PEANUTS AND COMBINE ALL. JUST BEFORE SERVING ADD THE SAUCE AND COOK UNTIL THE SAUCE THICKENS AND SERVE WITH EGG FRIED RICE WHICH I HAVE POSTED ON THE BLOG BEFORE.

DON'T FORGET THE PRAWN CRACKERS!!!!!

TOP PICTURE IS PASTA WITH SALSA SAUCE

BOTTOM PICTURE IS LEFT OVER RICE WHICH I TURNED INTO STIR FRY RICE

THESE BEAUTIFUL CAKES ARE MADE BY ME 

CREATIVE CUPCAKE

CHICKEN TIKKA

1 IB BONELESS CHICKEN CUT INTO LARGE CHUNKS

1 FRESH LEMON JUICE

1 TSP CHILLI POWDER

1 TSP CRUSHED GARLIC

2 TBSP VINEGAR

2 TBSP NANDO'S SAUCE ANY STRENGTH YOU LIKE

PINCH OF RED FOOD COLOUR

OIL TO COOK

METHOD:

MARINATE ALL THE ABOVE INGREDIENTS TOGETHER AND KEEP IN THE FRIDGE FOR ABOUT 1 HOUR. THEN THREAD THE CHICKEN ONTO SKEWERS WHICH HAVE BEEN SOAKED IN WATER FOR ABOUT 1/2 AN HOUR. PLACE ON A BAKING DISH, DRIZZLE OIL AND GRILL UNTIL WELL COOKED ALTERNATIVELY TURNING THE SKEWERS. ONCE COOKED SPRINKLE FRESH CUT CORIANDER LEAVES OVER IT AND SERVE WITH EITHER RICE OR NAN. FRESH CUT SALAD AND MINT SAUCE IS ALSO NICE.

ALTERNATIVELY YOU CAN BBQ IT ON A SUNNY DAY.

BEEF OR CHICKEN WITH BLACK BEAN SAUCE

CHICKEN OR BEEF CUT INTO STRIPS MARINATED IN 1 TSP CORNFLOUR, 1/2 TSP SUGAR, 1/4 SALT AND A DRIZZLE OF OIL.

IN A WOK DRIZZLE SESAME OIL AND ADD STRIPS OF GINGER, TOSS THE BEEF OR CHICKEN STRIPS IN AND COOK. IN A SEPARATE WOK STIR FRY CHUNKS OF ONIONS  RED AND GREEN PEPPERS AND TOSS IN WITH THE STRIPS, FINALLY ADD ONE PACKET OF BLACK BEAN SAUCE MIX AND SERVE WITH EGG FRIED RICE WHICH YOU CAN FIND HOW TO MAKE IN MY PREVIOUS POSTS.

PASTA WITH SALSA SAUCE

BOIL PASTA. IN A FRYING PAN WITH A TBSP OF OIL FRY SOME CHOPPED ONIONS THEN ADD STRIPS OF CHICKEN, 1/2 TSP CRUSHED GARLIC AND A DASH OF BLACK PEPPER AND COOK WELL THEN ADD SALSA SAUCE (ANY BRAND WILL DO) ONLY USE AS MUCH SAUCE AS YOU WANT THIS WILL DEPEND ON HOW SAUCY YOU LIKE YOU PASTA. SERVE HOT PLAIN PASTA IN BOWLS AND POUR THE COOKED SAUCE OVER, SPRINKLE WITH ITALIAN HERBS AND ENJOY IN THE LOUNGE WITH YOUR FEET UP.

NO BAKE LEMON CHEESE CAKE

20 DIGESTIVE BISCUITS

1 TIN SWEET CONDENSED MILK

7 FLOZ DOUBLE CREAM ( I FIND THAT THE LONG LIFE WORKS BEST)

JUICE OF 2 LEMONS OR 2 LARGE TBSP OF BOTTLED JUICE

2 OZ BUTTER

LEMON RIND

METHOD

CRUSH THE BISCUITS EITHER USING A GRINDER OR I PREFER TO USE A ZIP LOCK FOOD BAG AND CRUSH IT WITH A MEAT HAMMER. IN A NON-STICK PAN HEAT THE BUTTER AND ADD THE BISCUIT AND COMBINE TOGETHER UNTIL YOU CAN SEE IT FORMING INTO LARGE BALLS, IF YOU NEED MORE BUTTER THEN ADD. ONCE DONE IN A FLAT GLASS PIE DISH SPREAD THE BISCUIT AND FLATTEN DOWN USING THE BACK OF A SPOON.

IN A MIXING BOWL ADD THE SWEET CONDENSED MILK, DOUBLE CREAM AND LEMON JUICE AND WHISK AT HIGH SPEED UNTIL IT THICKENS BUT MAKE SURE YOU DON'T WHISK FOR TOO LONG AS YOU DON'T WANT THE CONSISTENCY TO BE LIKE THICK LUMPY CREAM. ONCE DONE POUR THE MIXTURE OVER THE BISCUIT AND SPRINKLE THE LEMON RIND OVER THE DISH AND PLACE IN THE FRIDGE FOR A FEW HOURS. DELICIOUS. 

WHEAT FREE CUPCAKES

4 OZ OF WHEAT FREE FLOUR (I USE THE DOVE BRAND SELF RAISING)

4 OZ SOFT MARGARINE

4 OZ CASTER SUGAR

2 MED EGGS

1 TSP BAKING POWDER

2 TBSP MILK

1/2 TSP VANILLA ESS

CUPCAKE CASES

MUFFIN TRAY

  

GAS MARK 6 180 DEGREES

METHOD:

CREAM THE SUGAR AND MARG TOGETHER UNTIL FLUFFY USING AN ELECTRIC WHISK THEN ADD 1 EGG AND ABOUT HALF OF THE FLOUR AND WHISK UNTIL IT LOOKS A LITTLE COMBINED THEN ADD THE REMAINING FLOUR AND EGG PLUS THE MILK AND VANILLA AND WHISK FOR ABOUT 5 MIN UNTIL THE MIXTURE LOOKS LUMP FREE. ONCE WELL MIXED USING A ICE CREAM SCOOP, SCOOP SOME MIXTURE INTO YOU CASES. THE SCOOP SHOULD GIVE YOU AN AVERAGE GUIDE AS TO THE AMOUNT OF MIXTURE TO PUT IN EACH CASE. PLACE IN THE OVEN FOR ABOUT 20 MIN. ONCE BAKED LEAVE TO COOL BEFORE ICING

AS FOR THE ICING YOU WILL HAVE TO FOLLOW MY BLOG TO FIND OUT HOW TO MAKE IT.

ENJOY WITH A CUP OF TEA OR COFFEE.

DRIVE-IN CHICKEN

1 CHICKEN WITH SKIN CUT INTO 4'S OR 8'S OR BONELESS FILLETS

1 AND 1/2 CUP TOMATO SAUCE

2 TSP CRUSHED GARLIC

1 TSP SALT

2 TBSP OF CUMIN SEEDS

2 CUPS OIL

JUICE OF 1 LEMON

METHOD:

WASH AND MARINATE THE CHICKEN IN SALT AND LEMON JUICE FOR ABOUT HALF AN HOUR. IN A LARGE NON-STICK PAN (TRY AND USE A FLAT AND WIDE PAN SO THE CHICKEN PIECES SIT SEPARATELY) PLACE THE CHICKEN IN THE OIL AND COOK UNTIL LIGHT BROWN.

IN A SEPARATE  BOWL ADD ALL THE REST OF THE INGREDIENTS EXCEPT THE CUMIN SEEDS. IN A SMALL FRYING PAN ROAST THE CUMIN SEEDS UNTIL YOU CAN SMELL IT, TURN OFF AND GRIND IT UNTIL SEMI-POWDER ADD THIS TO THE SAUCE. ONCE THE CHICKEN IS DONE TAKE ABOUT 3 TBSP OF THE SAME OIL AND ADD TO THE SAUCE AND MIX WELL. THEN DIP EACH CHICKEN PIECE INTO THE SAUCE AND PLACE BACK INTO THE PAN, ANY REMAINING SAUCE CAN JUST BE ADDED TO THE CHICKEN, SIMMER FOR ABOUT 10 MIN SERVE WITH RICE AND CHIPS.

I MADE THIS CHICKEN YESTERDAY AND HAD SOME LEFT OVER SO I SHREDDED THE CHICKEN AND MADE WRAPS OUT OF IT WITH SOME SALAD IN SIDE IT TASTES GREAT. GO ON TRY IT!   

Left Over Rice?

Have you been in the situation when you have cooked so much rice and it wasn't eaten? invited guest over but they didn't touch the rice. Here's how to jazz up your left over rice.

In a non stick pan add a tablespoon of oil, to this add sliced onions and let it brown slightly, then add well basically whatever you wish like today i had left over rice from yesterday so I added onions, peas, sweetcorn and peppers toss all of this in oil, in the mean time heat the left over rice in the microwave so just to loosen the rice and then add your rice to the pan and heat and serve.  enjoy.