Easy Butter Chicken

Easy Butter Chicken
from Hezzi D's

2 tablespoons cooking oil
1 onion, diced
2 cloves garlic, crushed
1 teaspoon crushed ginger
4 tablespoons tomato paste
1/4 cup ground almonds
1 tablespoon brown sugar
1 tablespoon garam masala
1 tablespoon cumin
1 teaspoon red chilli flakes
500 grams chicken breasts, chopped into cubes
1/2 cup plain yoghurt or 1 can coconut milk

Heat the oil in a large pan, then cook the onion, garlic and ginger on medium heat until the onion is soft and translucent. Then add the tomato paste, almonds, sugar and spices. Cook for another couple of minutes, until you can smell the spices.

Add the chicken and cook until the outside of the chicken has browned a little. Then add the yoghurt of coconut milk, whichever you are using, and stir it in until it is well combined. Turn the heat down and let it all simmer until the liquid has reduced somewhat and the chicken is cooked all the way through.

Serve on rice, or cous-cous, with naan bread if you have it, and enjoy.

Fruit and Almond Muffins

Fruit and Almond Muffins

1/2 cup ground almonds
1 1/2 cup plain flour
4 teaspoons baking powder
1 cup sugar
1/2 teaspoon cinnamon
1 cup flaked almonds
2 cups frozen mixed berries
1 egg
1/4 cup oil
1 cup milk
1 teaspoon vanilla extract

Preheat the oven to 200 degrees celsius and line a muffin tray with paper liners.

In a large bowl, combine the dry ingredients, then stir the frozen berries in so that they become coated with flour (I read once that it helps them to keep their shape and not leak colour everywhere).

In a small bowl whisk together the egg, oil, mik and vanilla extract.

Pour the wet mixture into the dry and gently fold the dry ingredients over, until the mixture is just combined. It is OK if there are still pockets of flour left.

Spoon the mixture into the prepared muffin tin as evenly as possible, then tap the tray on the bench to help the mixture sink into any air-bubbles.

Bake the muffins for 20 minutes, then let them cool for a few minutes before you remove them from the tray.

Mushroom Soup

Mushroom Soup

100 grams butter
2 large onion, chopped
600 grams mixed mushrooms, chopped
6 large cloves garlic, crushed
2 teaspoons mixed dried herbs
1 L vegetable stock
Salt and pepper
Plain yoghurt

As I begin to write this recipe I realise that it has all of two steps and is a really simple meal to make. That's the great thing about soups. The first step is to melt the butter in a large saucepan, then add the onions and mushrooms and cook on a medium heat until the onions are soft.

Next, add the garlic, herbs and vegetable stock and simmer for about a half hour. Then puree the soup in a blender, season really well with salt and pepper, and serve with a dollop of yoghurt (or cream, or sour cream).

Vegetable Alfredo Pasta

Vegetable Alfredo Pasta

2 tablespoon olive oil
2 cloves garlic
1 onion
50 grams chopped walnuts
1/2 head broccoli
1 jar roasted red peppers (400 grams drained weight)
2 handfuls baby spinach
Tagliatelli pasta for 4
2 tablespoon butter
1/4 cup grated parmesan
1/2 cup creme fraiche
Salt and Pepper

Begin by bringing a large pot of water to the boil with some salt in it, for the pasta. When it boils, add the pasta and cook according to the packet directions, until al-dente.

While the water boils and the pasta cooks, chop the vegetables to whatever sizes you like. Crush the garlic. Place a large frying pan on the stove and heat the 2 tablespoons of olive oil.

Cook the onions and garlic in the oil until they are soft, then add the walnuts and the broccoli. Cook until the brocolli has become a darker green, then add the peppers and spinach. Keep cooking and stirring until the vegetables are done to your liking and then remove from the heat.

At this stage the pasta should be ready, so drain it and return it to the pot. Add the butter, parmesan and creme fraiche and stir to coat the pasta, until the butter and cheese have melted.

Finally, add the vegetables, toss them through, and serve.

Kahlua Chocolate Cupcakes with Swiss Meringue Buttercream

Kahlua Chocolate Cupcakes

125 grams butter (room temperature)
1/2 cup caster sugar
1 teaspoon vanilla
3 eggs
6 tablespoons cocoa powder
1 cup flour
2 teaspoon baking powder
1/2 cup chocolate chips (100 grams)
1/4 cup kahlua

The cupcakes are easy and you make them just like any other cupcakes. Begin by turning the oven on to 180 degrees celsius and lining a 12 hole muffin tin with paper liners.

Place the butter in a large bowl, add the sugar and beat until creamy. Add the vanilla and the eggs, one at a time, beating after each addition.

Sift in the cocoa, flour and cocoa powder. Add the kahlua (or milk or coffee for non-alcoholic cupcakes) and beat until smooth. Lastly, stir in the chocolate chips.

Spoon the batter into the prepared muffin tray and bake for 20 minutes, then allow the cupcakes to cool completely before frosting.

Mudslide Swiss Meringue Buttercream
From Baker Becky
For a really good tutorial with pictures see Sweetapolita 

3 large egg whites
3/4 cup caster sugar
250 grams butter, room temperature
3 tablespoon baileys
2 tablespoons cocoa powder
100 grams melted bittersweet chocolate
3 tablespoons kahlua

Place a medium sized saucepan on the stove and fill halfway with water. Bring it to the boil and then let it simmer. Place a large bowl over the saucepan, making sure it doesn't touch the water.

Add the egg whites and sugar to the bowl and whisk until the mixture is warm; check using a candy thermometer, it should be about 70 degrees celsius. Then remove the bowl from the heat.

Pour the egg whites into the bowl of your cake mixer (you don't want to do this with a hand mixer, believe me). Beat for about 10 minutes with the whisk attachment, until the mixture is thick and shiny - like meringue.

Cut the butter into small cubes and begin to add them a few at a time, beating well after each. After it has all be included continue beating for another 5 or 10 minutes, until it is smooth and glossy (which didn't happen for me this time around).

Bring your saucepan of water back to a simmer and place a small bowl over it. Break the chocolate into it and stir it until it is all melted and smooth.

To keep it simple, add the choclate, cocoa powder, baileys and kahlua and beat well, then pipe onto the cupcakes. But if you want to be technical, check out the blog that I got this from to see her awesome two-tone frosting.

Sorry about the lack of photos, one day I will remedy that.