Friday, September 30, 2011
Wednesday, September 28, 2011
Tuesday, September 27, 2011
Monday, September 26, 2011
Friday, September 23, 2011
This is one of those recipes you can add anything that takes your fancy. I have only used 7 ingredients in total to make a truly mouthwatering dish. Mr CLI even asked for seconds, and decided that I could make it again !
Preheat fan forced oven to 200c.
Thursday, September 22, 2011
Wednesday, September 21, 2011
Tuesday, September 20, 2011
Monday, September 19, 2011
Base Ice Cream Recipe
1 cup heavy + ¾ cup icing (powdered) sugar
Base Semifreddo Recipe
Friday, September 16, 2011
Thursday, September 15, 2011
As you make it in the microwave you have a much better control over the heat, therefore you shouldn't scramble your eggs.
Once made and cooled in an air tight jar store it in the fridge.
The are plenty of uses from filling little tart cases, then putting meringue on top to make mini lemon meringue tarts. Or drizzle it over whipped cream in a sponge. Or just on bread is good.
Before starting fill 2 small jars with boiling water and cover the lids as well, they can steralise while you make the curd.
In a microwave bowl or jug whisk together the sugar and eggs, add the lemon juice, rind and butter. whisk together.
Wednesday, September 14, 2011
Wednesday, September 7, 2011
Tuesday, September 6, 2011
Monday, September 5, 2011
Now for anyone who enjoys cooking, you would know that nothing beats fresh produce to make even the simplest of meals outstanding.
Friday, September 2, 2011
What are you doing this year for your Father. As mine lives 4 hours away I won't be seeing him on the day, but I did make a card and send it to him.
Thursday, September 1, 2011
2 tbsp vegetable oil ,1 tbsp cumin seeds, toasted in a hot pan and crushed, 4 chicken breasts, 100g tamarind paste 250g brown sugar, 1 tbsp coriander seeds,1 tbsp cumin seeds, 1 tbsp fennel seeds, 3 green cardamom pods, small knob of fresh ginger , peeled and roughly chopped, 1 green chilli , roughly chopped - optional, large pinch of chilli powder, pinch of ground ginger, large pinch of garam masala
First make the tamarind glaze. Put all the ingredients except the ground ginger and garam masala in a medium saucepan with 500ml water. Boil for 20 minutes, stirring frequently, until reduced by about half and slightly syrupy. Strain into a bowl to remove all the spices, stir in the ground ginger and garam masala and leave to cool.
Pour half the glaze into a large bowl and set another 4 tbsp aside to serve (The rest will keep in the fridge for up to a month for a sauce or marinade.) Whisk in the oil and cumin and add the chicken. Cover and marinate in the fridge for half an hour at least - overnight is ideal.
Preheat the oven to fan 180C. Lift the chicken breasts out of the marinade and lay on a roasting tray. Roast for 30 minutes, basting with the cooking juices and the leftover marinade every 5 minutes until the chicken is lacquered and sticky.
To serve, mix the reserved glaze with 1 tablespoon water and drizzle over the chicken breasts on 4 plates. Serve with steamed rice or rice pilaf and poppadums.