Cream of Chicken Soup

Cream of Chicken Soup

1 kg chicken pieces (like legs or drumsticks, or a whole chicken)
3 large onions
10 stalks celery
2 cups corn kernels
4 cups chicken stock
1 can (300 mL) evaporated milk (or cream)
2 tablespoons flour
Salt and pepper

Chop the celery and onions into small pieces, then take a very large pot and heat a couple of tablespoons of oil or butter. Cook the onions and celery until they are soft, then add the corn kernals, chicken stock and chicken pieces.

Bring to the boil, then turn the heat down and simmer until the chicken is cooked. Turn the heat off and remove the chicken from the pot. Let it cool a little, then slice the cooked meat away from the bones, chop or shred into small pieces and return the meat to the pot.

Whisk the flour into the evaporated milk and then slowly add the mixture to the hot soup, stirring all the while. Turn the heat back on and simmer the soup for another 15 minutes, so it can thicken a little. Then season with salt and pepper and serve.

Apple Crumble

Apple Crumble

6 cooking apples
1 tablespoon sugar
1/2 teaspoon cinnamon
1 cup plain flour
1 cup rolled oats
1/2 cup soft brown sugar
1 teaspoon cinnamon
75 grams butter

First, stew the apples a little to make sure that they will be properly soft. Peel and core them, chop them up and place in a pot with the first measure of sugar and cinnamon, and a little water. Place a lid on the pot and let the water come to a boil until the apples are mushy.

Prepare the crumble by placing the flour, oats, brown sugar and cinnamon in a food processor and chopping them together until the oats are fine. Then soften the butter in the microwave until it is half melted and add this to the dry ingredients, giving it another whiz in the processor. What you should have after that is a moist, crumbly mixture that sort of holds itself together when you press it into a ball - if it seems too dry add a bit more butter.

Place the apples in a large oven dish and crumble the oat mixture over the top. If you are like me and need some chocolate, sprinkle chocolate chips over the top. Then bake at about 180 degrees celsius for 20 minutes or so, until the crumble is cooked and crunchy.

Potato and Leek Soup

Potato and Leek Soup

1 tablespoon butter
1 tablespoon cooking oil
3 leeks, sliced
700 grams chopped potatoes
2 cubes vegetable stock (or just water)
2 cups water
1 cup buttermilk
Bacon pieces (cooked) (optional)
Salt and pepper to season

In a large saucepan heat the butter and oil, then cook the leeks until they are slightly soft. Add the potatoes, vegetable stock and water. Then simmer for about 20 minutes or so, until the potato is cooked.

Pour the soup into a blender or use a stick-blender to process the soup until it is smooth and creamy. Then stir in the buttermilk, the bacon if you are using and season with salt and pepper.

Fairytale house-shaped banana birthday cake

Banana Cake

250 grams butter
1 cup sugar
3 eggs
2 mashed bananas
1 packet banana instant pudding (angel delight, etc)
2 cups flour
4 teaspoons baking powder
1/2 cup milk
Colourful sprinkles

Preheat the oven  to 180 degrees and line a large rectangle tin (30 by 40 cm) or two small tins.

In a large bowl beat together the butter and sugar, then add the eggs one at a time.

Beat in the mashed bananas and the instant pudding, then sift in the flour and baking powder. Beat the dry ingredients in slowly and then add the milk. Beat the batter some more, until it is smooth, then fold in the sprinkles if you want them.

Pour the batter into the prepared tins and bake the cake until a skewer inserted into the centre comes out clean - about 1 hour for a large rectangle, maybe less for two small rectangles. Then let it cool completely.

While it cools make some white chocolate ganache by melting 400 grams white chocolate and 1 cup cream together until the mixture is smooth, then refrigerating until entirely cold.

When the cake is cold, prepare some plain vanilla buttercream (250 grams butter, 3 to 4 cups sifted icing sugar, 1 teaspoon vanilla essence, beaten together well). Slice the cake into pieces as the diagram below shows and then stick together with the frosting. Use a sharp knife to trim the corners from the roof to make it triangle.

Take the cold ganache from the fridge and beat it with an electric mixture until it has a similar consistency to frosting. Then spread a thick layer over the house-cake. Use various sweets to decorate and then bask in the amazement of your party-goers.

Red Wine Cake-Cookies

Red Wine Cake-Cookies

1/2 cup red wine
100 grams butter, softened
1/2 cup white sugar
1/2 cup brown sugar
6 tablespoons cocoa powder
1 teaspoon vanilla essence
2 1/2 cups plain flour
1 teaspoon baking soda
1/4 teaspoon cinnamon

Preheat the oven to 180 degrees celsius and prepare a couple of cookie trays.

Place the soft butter in a large bowl and add the red wine. Beat the two together until the wine is incorporated, then add the sugars and beat them in until the mixture is creamy.

Add the cocoa powder and the vanilla essence and beat well. then sift in the flour, baking soda and cinnamon. Beat well again, or finish mixing with your hands. Then roll the mixture into balls and press onto the prepared trays.

Bake the cookies for about 12 minutes, then let them cool on the tray for a few minutes before removing them.

Apple Swirl Bread

Apple Swirl Bread

1 cup friendship bread starter
1/2 cup oil

1/2 cup milk
1 cup apple puree
2 eggs

1 teaspoon vanilla essence
1 cup sugar

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon (or less if you're not such a big fan)

*optional - 1 cup chopped walnuts

Optional topping:
150 grams white chocolate
200 grams cream cheese
1 egg

Once you have your starter, the rest of this recipe is really simple. First, of course, heat the oven to about 180 degrees celsius. Then prepare a loaf tin. And prepare your apple puree if you are making your own. Also prepare the topping beforehand, by melting the chocolate in the microwave, or on the stove top, and then adding the cream cheese and the egg and mixing together really well.

Now that everything is ready, simple take a large bowl and whisk in all of the ingredients, in the order specified. Pour the mixture into the loaf tin (it will rise plenty, so only fill it to between 1/2 and 3/4 full, and if there is too much mixture just spoon some into a muffin tin).

Spoon the chocolate mixture on top, then swirl around just a little with a knife.

Bake the loaf for about 45 minutes to an hour, until a skewer inserted into the centre comes out clean. Let it cool, then slice it, or wrap it up and save it for the next day, because it will be just as good later.

Butter Bean & Vege Soup

Butter Bean Soup
from this blog here

1 medium onion
4 large celery stalks
4 large carrots
1 small courgette/zuchinni
3 tablespoons flour
1 litre water
4 cubes chicken or vegetable stock
1 can butter beans
1 tablespoon dried herbs
Salt and pepper

Chop the onion, celery, carrots and courgette into small pieces. Then melt a couple of tablespoons of butter (or about 50 grams) in a large saucepan and cook the vegetables, stirring, until they are soft.

Whisk the flour into a small amount of the cold water, until it is smooth, then pour this into the vegetables and stir until the vegetables are coated. Add half of the water and stir until the flour mixture has combined smoothly, then add the remaining water and the crumbled stock cubes. Add the remaining ingredients, then let it all come to the boil.

Simmer the soup, stirring every now and then, for about 20 minutes or so, until all of the vegetables are soft and the soup has thickened. Depending on how much flour you added it may thicken too much as it simmers, in which case whisk in some more water. Season with salt and pepper as is needed, then serve with warm crusty bread.

Almond Chai Tea Cookies

Almond Chai Tea Cookies

225 grams butter
1 cup (225 grams) soft brown sugar
2 egg yolks
1 tablespoon chai tea (2 or 3 teabags), crushed
1 teaspoon vanilla essence
1 3/4 cups (225 grams) plain or wholemeal flour (I used half and half)
1 teaspoon baking powder
1 cup (110 grams) rolled oats
100 grams toasted flaked almonds
*Optional - 100 grams dark chocolate chips*

Preheat the oven to 180 degrees celsius and line a couple of cookie trays.

Cream the butter with the brown sugar, then add the egg yolks one at a time and beat well.

For the chai tea, I took mine out of the tea bags and crushed them up a bit further with a mortar and pestle, but if it seems fine enough already or you don't mind larger flakes, you could skip that bit. Whether you crush them up extra or not, add the chai tea and the vanilla to the butter mixture and beat well.

Add the flour, baking powder, rolled oats, almonds and the chocolate chips, if you are using them. You can begin to mix the dough with a large spoon but you will probably end up having to use your hands to combine everything properly. The mixture will be a little sticky but easy enough to roll into balls.

Roll small balls of the dough and press onto the prepared cookie trays, leaving plenty of room for spreading. Bake for 12 to 15 minutes, depending on how crispy you like your cookies. Let them cool a little on the tray, then carefully move them to a wire rack to finish cooling.

Cauliflower Soup

Cauliflower & Carrot Soup
from 3 Gentlemen & a Lady

1 small brown onion
1 large head of cauliflower
6 large carrots
2 medium potatoes
1 litre water
2 cloves garlic
1/2 teaspoon ginger
Salt and pepper to taste

Dice the vegetables into small pieces and place into a large pot. Cover with water and bring to the boil. Crush the garlic and add the garlic and ginger to the pot. Bring the soup to a boil and then let it simmer until the carrot and potato is soft. Blend well with a hand blender and season with salt and pepper.

Sour Cream Chicken

Sour Cream Chicken Pasta

2 chicken breasts, sliced into small strips
Cracked black pepper
2 servings fettucine
1/3 cup (or more) grated parmesan cheese
1 egg
1 large tablespoon sour cream

Bring a saucepan of water to the boil and cook the pasta according to the packet directions. While the pasta is cooking, season the chicken with cracked black pepper and heat oil in a large saucepan. Cook the chicken until is is done all the way through and set it aside.

Whisk the eggs and grated parmesan together in a small bowl. When the pasta is cooked, turn the element off, drain it and return it to the pan. Quickly add the egg and cheese mixture to the hot pasta and return to the stove (leave the element turned off). Keep stirring the mixture because you want the egg to coat the pasta and cook a little, but not to cook too much and scramble in the bottom of the pan.

Finally, add the dollop of sour cream and stir it into the pasta. Toss the cooked chicken through and then serve immediately.

Red Velvet Cupcakes

Red Velvet Cupcakes

1/2 cup cooking oil
1/2 cup caster sugar
1 tablespoon vanilla essence
3 eggs
1 tablespoon cocoa powder
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon custard powder
1/3 cup buttermilk
Red food colouring

Frosting:
100 grams butter, softened
250 grams full-fat cream cheese
3-4 cups icing sugar
1 teaspoon vanilla essence

For the cupcakes, preheat the oven to 180 degrees celsius and line a 12 hole muffin tray with paper liners.

In a large bowl beat together the oil, sugar and vanilla essence. Beat in the eggs one at a time, until everything is well combined.

Sift the dry ingredients into the bowl and beat well, then add the buttermilk and beat that in too. Then add the food colouring slowly, until you have a colour you like.

Spoon the mixture into the lined muffin tray, trying to only fill each hole up halfway, as these cupcakes rise quite a lot. Then bake the cupcakes for 20-25 minutes, until a skewer inserted into the middle comes out clean.

While the cupcakes cook prepare the frosting. Beat the butter until it is creamy, then add the cream cheese and beat further. It is possible to make cream cheese frosting without butter, if you have good cream cheese, but on the chance that your cream cheese is a bit watery the butter will help the frosting to be thick and pipe-able.

Add the vanilla essence to the butter mixture, then begin to sift in the icing sugar a half cup at a time, beating after each addition until the frosting is thick enough to pipe. Then pipe a swirl of frosting onto each of the cold cupcakes and decorate with some sort of sprinkles.