300ml sour cream or 50/50 sour cream and greek yoghurt
1 tbsp ground paprika
1 tbsp onion granules
1 grated garlic clove
a pinch of salt, to taste
a pinch of freshly ground black pepper, to taste
1/4 tsp cayenne
1 tsp sugar (optional)
Mix all ingredients and refrigerate for 1 hour before serving, with crudités or crisps.
4 chicken breasts
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
1 can cream of chicken soup
2 T sour cream
2 T butter
Crush crackers. Cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 C for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the chicken soup, sour cream and butter with a whisk. Stir until the sauce is nice and hot. Serve over the chicken.
Brown 4 chicken fillets cut into strips in 1 ts hot curry spice, salt and pepper. Pour over 1 can coconut milk. Let cook for a while with 1 chicken stock cube, then add a couple of heaped tbsp Greek yogurt, a dash of white wine or a splash of lemon juice and a handful lime leaves, plus1 ts sugar. Serve with rice.
Melt chocolate and mix in: broken pretzels, salted peanuts, mixed dried luxury fruits, cranberries, granola, corn flakes and desiccated coconut.
You can pretty much use whatever you've got of dry ingredients that taste good. Mix soft and crunchy, sweet and salty. You can even break them up and scatter over ice cream!
Place in the fridge until solid.
Cut or break into bit size pieces before serving.
Prep time: 3 mins. Fridge time: 20 mins.
250 g dessicated coconut
400 g coconut milk (1 can)
100 g icing sugar
300 g chocolate (I use 200 g milk chocolate and 100 g dark chocolate)
50 g coconut oil (you may be able to skip this, or replace with butter)
- Mix the dessicated coconut and icing sugar in a bowl.
- Stir the coconut milk before adding to the coconut mixture.
- Push the mixture firmly into silicone moulds (or push down at the base of an aluminium foil tray), cover with plastic and place in the freezer for an hour.
- Melt the chocolate and the fat. Pop the coconut mass out of the silicone moulds or slice in suitable pieces and dip in the melted chocolate, using a fork.
- Place on a rack with baking parchment underneath and sprinkle with a pinch of dessicated coconut before the chocolate firms up.
- Keep the chocolates in a plastic container in the fridge for up to a week. Can also be frozen.
I am not a fan of kneading and with this recipe, you don't have to. Also, the formula is so simple, I keep it in my head now, which means I don't need to look it up (which is just as good as I now make this every other day!)
Just do as follows:
1 tsp dry yeast
1 tsp sugar
1 tsp salt
(at this stage, I mix in herbs too. I like to add oregano, cumin seeds and/or marjoram)
1 cup luke warm water (when you can't feel the water when you hold your finger in it)
2 cups flour (alt. 1/2 cup cornmeal + 1 1/2 cups flour)
mix with a fork so there are no dry bits at the bottom of the bowl.
Oil the base of an 8x8 inch baking dish with olive oil. I let it just about cover the bottom.
Tip in the dough and, with a spatula or with your hands, spread it out towards the edges.
Cover with clingfilm and leave for 2 hours. The olive oil will be oozing up the sides of the dough now, so I dip the spatula in the oil and "brush" the top of the dough with it.
Turn your oven to 230C (fan)
Press loads of olives into the dough and sprinkle with fresh rosemary and Maldon salt. Grated parmesan is also veeery nice.
Cook for 10-12 minutes (depend on oven). When you take it out, the dough will soak up the oil. Put the bread on a cooling rack (on top of a baking tray as the oil might drip) and the base will go crisp and delicious.
Next, I will mix in tapenade or green pesto and buffalo mozzarella. I will let you know how it goes :)
Cut a watermelon into triangles/wedges (halve, then quarter lengthwise, then slice)
Place in a large container (with a fitted lid)
Pour tequila over
Squeeze over fresh lime
Let soak/infuse over night (give it a shake every so often if you have time). You can leave the squeezed lime wedges in with the watermelon.
Before serving, arrange on a platter and sprinkle with Maldon salt.
The original recipe is from Martha Stewart and calls for Triple Sec, but true to my nature, I forgot to check the recipe and just went with what I remembered. And it was marvellous. What an amazingly delicious, refreshing solid cocktail on a warm day (erm...or any other day...)
I have a new morning staple now and I love it!
First of all, I am completely addicted to Vietnamese coffee, after being served this in Majorca (!).
It is also amazing as an Iced coffee, just pour over a glass full of ice cubes (yes, liquid can be boiling hot. There will still be ice cubes and the drink will get cold).
I prefer to make my coffee with instant espresso powder for richness. Put 2 tsp powder in a mug, fill with boiling water and add 2 tsp sweetened, condensed milk. Be warned, this is a sweet coffee but oh so delicious!
2.5 l water
3 kg sugar
2 thumbsize chunks fresh ginger
100 ml whiskey
Scrub oranges and lemons, then place them in a big pot and cover with cold water.
Bring to a boil and simmer for 2 hrs under a lid.
Remove with a slotted spoon and let the fruit cool.
When cooled, halve the fruit and remove any pips.
Peel the ginger (always do this using a teaspoon), cut into chunks and put in the food processor. Run until cut fine, then add the fruits; skin, pith and all. Run food processor until you have achieved the desired consistency.
Pour the sugar into a large pot, then add the mixture from the food processor. Add water, mix well and bring to the boil. Simmer for 2 hrs until liquid has reduced, stirring occasionally. At the end, turn up the heat and boil liquid until you reach the desired consistency.
Let liquid cool 15 mins before adding whiskey. Stir well and add to clean jars, using a jug to pour.
The liquid is so hot, it'll sterilize your jars and even create a vacuum. Simply pour in the liquid, leaving a little room for expansion, screw lid on tight, then turn the jars upside down to sterilize the lid also.
Once cooled, store in a dark, cool place.
Take extreme caution when working with this as jam can cause severe burns.