Amazing Curry! Inspired by Donal Skehan, but a healthier version. This was absolutely delicious, so fragrant and spicy. Yum!
2 x chicken breasts – cut into chunks
50g butter, melted
1 tbsp olive oil
For the marinade:-
150ml semi-skimmed milk (or yoghurt)
1 thumb size piece of ginger – grated
3 garlic cloves – grated
1 tbsp gram masala
1 tsp cumin
2 tsp coriander
For the sauce:-
1 onion – chopped finely
4 cardamom pods
3 garlic cloves – finely chopped
1 thumb size ginger – grated
1 green chilli – finely chopped
1 tbsp gram masala
1 tsp cumin
2 tsp ground coriander
1 tbsp smoked chilli powder
4 tbsp tomato puree
100ml Chicken Stock & remaining milk mixture from marinade. (if you used yoghurt, use 200ml chicken stock)
Sea salt & pepper to taste
Rice of your choice and Naan bread to serve
- Place all the marinade ingredients in a bowl and add chicken, cover and marinade in a fridge for approx 2 hours or overnight.
- Heat a large pan over a high heat and cook chicken until browned, baste with melted butter while cooking chicken. Remove and set aside.
- For the sauce add the butter, once melted add in the onions and cardamom pods, cook until onions are browned and softened. Then add in the garlic, ginger and chilli, cook for further 2 mins.
- Stir in the gram masala, cumin, coriander, chilli powder and tomato puree.
- Lower the heat and gradually add in the stock and milk marinade mixture. Add in the chicken and season with salt & pepper. Cook at a simmer level for approx 20 mins or until sauce has thickened.
- Serve over a bed of rice and some naan bread.
A wee afternoon treat to myself, I love Amaretto and I love coffee, no better way than to combine them. I had some Amaretto flavoured coffee left over so decided to try that instead of the liqueur in the biscuits (as I had none) and it so worked.
Makes 12 biscuits
200g all purpose flour
1 tsp baking powder
3 tbsp amaretto coffee, my fav from the Edinburgh Tea & coffee Company
1 tbsp orange flavouring
50g cocoa powder
- Firstly make the amaretto coffee in a cafetiere.
- Mix the flour, sugar, cocoa powder ,baking powder and butter together. Then add in the coffee and orange flavouring, mix together until you get a dough like consistency.
- Wrap the dough in clingfilm and refrigerate for about an hour just enough so you can roll out.
- Remove from fridge and roll out to approx 1cm thick, place some greaseproof paper or parchmont paper on a baking tray.
- Using a cutter, cut out the biscuits and place onto baking sheet. Bake for approx 15 mins at 200 deg.
- Remove and place on a wire rack to cool and crisp up. Sprinkle some icing sugar over and serve.
I love to dunk mine into fresh coffee……oh so yummy!
O.M.G, these were amazing! I bought some Smoked Halibut from my Glasgow Food Assembly https://thefoodassembly.com/en courtesy of Campsie Glen Smoke House http://www.campsieglen.co.uk/, wondering how I could creat something different, looking in my fridge I needed to use up cream cheese and hollandaise, so here is my wee creation with tasty results!
1 tbsp cream cheese
1 tbsp hollandaise sauce
1 packet smoked halibut
1 tsp dill
squeeze of lime juice
small handful of rocket leaves
rainbow peppercorns and salt to season
- Mix everything together (except halibut)
- Spread lightly over halibut and top with some rocket (or any garnish you like)
- Gently roll up, one all rolled wrap in cling film and chill for 2-3 hours.
- Remove and eat…..Yummy! I served with some salad and a nice chilled glass of Chardonnay!
My amazing talented friend made this for me, I wanted a shopper bag with my blog details on and my logo and she has done a super job. She also done one for my mum with her favourite wee cats on and she loved it! Go check out her Facebook site for details:- https://www.facebook.com/Traceys-Wee-bags-1501201056867921/?fref=ts
This recipe was inspired by fellow blogger Fae’s Twist & Tango, I have changed it slightly to suit what I had in my cupboard’s but all the same it was absolutely delicious, you can see the original recipe here from http://fae-magazine.com/2016/06/16/lentil-salad/.
50g Yellow Split peas
50g Green Lentils
2 tbsp Olive Oil (a good one)
1 lemon – juice off
1 tsp ginger
1 tsp honey
1/2 tsp salt
1/2 tsp ground rainbow peppercorns
1 medium apple, diced with skin – I used Golden Delicious
Handful of chopped Lovage (this is an erect, herbaceous, perennial plant growing to 1.8–2.5 m, the stems and leaves are shiny green to yellow-green and smell somewhat similar to celery when crushed.)
15g Almonds – chopped
- Firstly cook the lentils, bring about 500ml water to boil and boil for 10 mins then reduce to a simmer for about 20 mins.
- While lentils are cooking, prepare the dressing:- Olive oil, lemon juice, honey, ginger, salt, pepper mix together in a bowl.
- Once lentils are ready pour in dressing a mix through.
- Empty in with the apple, almonds and lovage and mix through.
- Serve in a dish and enjoy!
Oh yum! Looking for something fresh and different for breakfast, I came up with this little Parfait, that was absolutely delicious! Once you take a spoonful you taste the strawberry yoghurt then you get the hit of the chocolate mint with the crunch of the oats, coconut and pistachio’s…….oh yummy!
4 tbsp Strawberry Yoghurt
4 tbsp Vanilla Yoghurt
4 Strawberries – sliced
1 small banana – sliced
2 tbsp toasted oats
2 tbsp toasted coconut
3 Chocolate mint leaves – chopped
1 tbsp of pistachio’s chopped
- Place 2 tbsp of strawberry yoghurt in a glass, then top with 2 tbsp of vanilla yoghurt.
- Place a layer of strawberries and bananas on top and sprinkle 1 tbsp oats and coconut on.
- Sprinkle on the chocolate mint leaves
- Then do above over again for a second layer.
- Top with any remaining banana or strawberries and pistachio’s and serve! YUMMY!
Oh WOW! that is all I can say about this delightful wee salad, especially the smoked fish! I purchased the smoked fish again at my local Food Assembly this week https://thefoodassembly.com/en/assemblies/7907 in Glasgow from a new Company called The Campsie Glen Smokehouse http://www.campsieglen.co.uk/ , The Seafood Charcutier!
They are a small family run business producing artisanal seafood products. Based in Kirkintilloch, Scotland. Charcuterie is defined as the art of curing, drying and smoking.
They have begun their range with 3 cures. After they rest the salmon, trout, and halibut in their Island, Highland, and Lowland Cures for 7 days, they dry out up to 25% of their moisture whilst smoking with their unique blend of selected kiln dried wood chips. The whole process is completed by hand carving the products into the packs you see below.
I made a small salad again with using fresh produce from Rhone Cottage http://www.rhonecottage.co.uk/ , here is my list.
Fresh Salad leaves – I used rocket
2 radishes – sliced
1/4 Avocado – sliced
4 small cherry tomatoes – halved
1 tbsp olive oil – for dressing
1 tbsp balsamic vinegar – for dressing
Few slices of Smoked Salmon and Smoked Halibut
Oh so Yummy! I have already ordered more!
Smoked Halibut Salad Smoked Salmon Salad