Aero Mint Choc Chip Cookie Dough Dessert

This dessert is a twist on the traditional cookie dough dessert and is a mix between the cookie dough and a skillet cookie pie!  For those who do not enjoy mint chocolate, I recommend swapping it with maybe some chocolate orange instead!

6 tbsp butter (softened)

1/2 cup sugar

1/2 cup brown sugar

1 egg (beaten)

1 tsp vanilla paste

1 tsp peppermint essence

1 cup flour 

2 tbsp cocoa powder

1/2 tsp baking powder

pinch salt

green food colouring (optional)

1 cup broken mint aero 

Chopped aero to decorate

Cream together the softened butter with the sugar and brown sugar until soft and fluffy. Next beat in the egg, vanilla paste and peppermint essence. Stir in the flour, cocoa powder, baking powder, salt and a bit of green food colouring. Finally, add the broken aero mint pieces. Mix and put into a iron skillet or oven proof dish. Preheat oven at 180c then cook the cookie dough for 15-18minutes. Serve hot with vanilla ice cream, a bit more chopped aero mint chocolate and some chocolate sauce.

Enjoy 🙂

Bukhara Restaurant Manchester

Review of: Bukhara, The Old Town Hall, 107 Cheetham Hill Road, Manchester, M8 8PY

Having visited the Bukhara Restaurant in Samlesbury on many an occasion, we thought we would try out Bukhara’s latest offering in Manchester.  On first impressions the restaurant is set in a beautiful building with the decor bang on trend, being quietly luxurious yet comfy.  The booths are definitely the place to sit if you can get one – the manager manged to find us a nice little one to the side.  For a Saturday night the restaurant was busy as expected but luckily not too busy and we were seated within 5 minutes of arrival without a reservation.

The menu was very much similar to the menu at the Samlesbury branch however we thought we would try something slightly different for mains rather than a traditional curry.  For starters we ordered a Thai mango salad (a firm favourite of mine), the grilled lamb chops and a portion of Jahangiri prawns.  The Thai mango salad was brilliant and had lovely spicy hit with it, however the chops were not done justice.  Even though they were tender to eat, they lacked the fiery flavour I expected to come with them.  As for the prawns my partner was felt they were not the freshest of prawns around and was not entirely happy with them. For the mains we ordered a gourmet beef burger and a fillet steak and we were not disappointed.  The burger served with fries was juicy and tasty and was delicious with its toasted brioche bun and melted cheese.  The fillet steak was served with steak chips, veg and a pepper sauce.  The fillet was tender and soft (we’d asked for it to be cooked medium) and a delight with the pepper sauce, however I found the veg to be overcooked and lacking flavour; they virtually went untouched.  For drinks we ordered another favourite of ours in the form of the lime soda drink with jeeroo (cumin) and mint.  This was refreshing and delicious as expected.

When it comes to value for money – most of the menu was reasonably priced, however, I was a bit disappointed that the steak cost £20 – which on a normal day I would be happy to pay for a steak however I would expect the sides to be brilliant with it too and they just were not this time.


The service in the restaurant was good considering they were very busy and although initially we had to wait a bit for the starters to come, after that the food came without a long wait and the waiters were attentive and helpful.

Overall I would give the restaurant a 6 out of 10.  I would visit again though next time I might just stick to the traditional Indian food I know they do so brilliantly.



This delicious dessert is a yummy treat/snack or a satisfying chocolate-filled ending to a dinner party!

50g butter (softened)

350ml boiling water

1/2 tsp vanilla paste

250g plain flour

1tsp baking powder

pinch of salt

100g sugar

1tsp cinnamon

oil for frying

4tbsp Nutella or chocolate spread

100ml milk

100ml cream

In a jug measure the boiling water and add the butter and vanilla paste. Stir until the butter has melted,  In a bowl sift together the flour, baking powder and salt.  Make a well in the middle of the bowl and pour int the butter/water mixture.  Quickly mix together until the doughy-batter is lump free, then leave to rest for 15 minutes.  In a separate bowl mix together the sugar an cinnamon and leave to the side.  Heat the oil for frying.  Whilst it is heating make the chocolate sauce by mixing the Nutella, milk and cream.  Place on a low heat and leave to gently warm.  Once the oil for frying is hot place the batter into a piping bag with a star nozzle on.  Pipe strips into the oil cutting the end off with a knife or scissors.  Fry the strips until golden brown then remove from the oil and drain on some kitchen paper.  Whilst hot transfer them into the cinnamon sugar mixture and coat the churros thoroughly.  Continue frying the rest until all the dough is used.  Serve immediately with the dipping sauce.

Enjoy 🙂

Very Berry Mojito

This refreshing drink is an absolute delight to accompany any meal!  This recipe makes a jug full and serves approx 4.

1 lemon (sliced), 

1 lime (sliced), 

juice of 2 lemons and 2 limes, 

1 handful blueberries (chopped), 

4 tbsp sugar (or more – to taste), 

2 tbsp raspberry syrup. 

Mix the above ingredients and leave to the side. Just before serving add ice and top up with 7up/sprite/lemonade or tonic water.

Peri Peri Chicken

This recipe is a delicious alternative to the traditional Sunday roast!

1 whole chicken with skin on,

1 tbsp oil,

1 tsp salt,

1 tsp black pepper,

1 1/2 tsp ginger and garlic paste,

1/2tsp turmeric,

2tsp peri peri seasoning (flakes),

2 tsp cumin and coriander powder,

1tsp lemon and herb rub/seasoning,

3tbsp Nandos peri peri sauce,

a squeeze of lemon juice.

Marinate the chicken in the above ingredients for at least 4 hours (or over night). Roast in a preheated oven at 180c (covered with foil) for 45 minutes then remove the foil, baste and turn up heat to 200c and cook for a further 15 minutes or until the chicken is cooked and skin is crispy. Serve hot with sides of your choice. (Tip: if skin is not crispy, crisp up under a hot grill but be careful not to burn it)

Enjoy  🙂

Sticky Toffee Pudding

This is a winter favourite of mine.  It is the perfect comfort dessert with its richness and soft gooeyness; a definite winner.

90g butter (softened)

150g light muscovado sugar

2 eggs (beaten)

175g self raising flour

1 tsp baking powder

265g dates (stones removed and chopped)

175ml hot water

Tip – I have not added nuts to my pudding as little miss has a nut allergy, however, if you wish to add nuts add only 175g dates (instead of 265g) and 90g walnuts.

Toffee sauce:

125g butter

175g light muscovado sugar

6tbsp double cream

(walnuts to decorate – optional)

Grease a square cake tin (18-19cm) and line the base with baking parchment.  In a large bowl place the butter, sugar, eggs, flour and baking powder.  Beat together until smooth and thoroughly mixed.  Stir in the dates (and nuts if adding) and then add the hot water.  Mix and pour the mixture into the greased tin.  Bake in a preheated oven at 180c for 45-50 minutes.  The pudding should have risen, browned slightly and be springy to touch.  Whilst the pudding is in the oven cooking prepare the toffee sauce.  Place the butter in a pan along with the sugar.  Heat gently stirring continuously until the butter has melted and sugar has dissolved.  Finally stir in the cream and warm through gently (be careful not to boil or overheat as the cream can split.  Once the pudding is cooked remove from the oven and cut into squares.  Spoon over the toffee sauce (top with walnuts if using) and serve hot.  Some people also serve this pudding alongside a bit of custard or even a bit of ice cream.

Tip: this toffee sauce is also delicious served with other dessert.

Enjoy 🙂

Sticky toffee pudding

Kobeda Kebab Roll

This kebab is fabulously moist and delicious too! It will beat any takeaway kebab/kobeda you may have had before!

2lb lamb mince (ground a few times so it is tiny and soft)

1 large (2 medium) onions (blended then squeezed out)

1tsp salt

1 tsp black pepper

juice of 1 lemon

juice of 1 lime

1 1/2 tsp garlic paste

1 egg (beaten)

small bunch fresh coriander

small hand full fresh mint

3 tsp green chilli (to taste)

4 tsp cumin and coriander powder

1/2 tsp turmeric

Melted butter/ghee for glazing

The secret to a great kobeda or kebab is to ensure that there is no excess moisture in your mince mix.  This means no washing the mince and making sure you squeeze out as much liquid as you can from the mince and the onions.  Once the mince and onions are ready simply mix all the ingredients together and place into a food processor.  Blend until the mixture is smooth and will hold together.  It should be dry not wet and liquidy, if it is wet; add some fresh breadcrumbs to the mix to help dry it out.  Leave this mixture to marinate a little while or even over night then mould the mixture around metal skewers into long kebabs.  The kobedas can now be cooked either over a BBQ, under the grill or on a griddle.  When cooking keep turning the skewers otherwise the uncooked meat will fall off and you will be left with broken kobedas.  On a BBQ it will take only a matter of a few minutes to cook the kobedas.  On a griddle or under the grill it will take 4/5 minutes on each side. Please ensure your meat is fully cooked to your liking as these are only my guidelines.  Once cooked baste the kobedas with some melted butter and serve hot with home made naan, salad and sauces!

Enjoy 🙂

Thai coconut chicken soup (thom kha gai)

This delicious creamy coconut chicken soup is tasty and brilliantly warming in cold weather!

1 chicken breast (chopped)
1 tsp ginger
1 tsp garlic
1 tsp salt
1/2 tsp black pepper
1 tsp chilli flakes
2 kaffir lime leaves (torn)
3 spring onions (chopped)
1 tbsp oil
1 lemon grass stalk (chopped) OR 1 tsp dried lemongrass
1 onion (chopped)
1 can coconut milk
2 cup chicken stock
1/2 pepper (chopped)
handful mushrooms
handful sweetcorn
juice of 1 lime
fresh coriander (chopped)
rice noodles

In a pan warm the oil and saute the onion. Once the onion is soft add the ginger and garlic along with; salt, pepper, chilli flakes, kaffir lime leaves and lemongrass. Cook for 30 seconds before adding the chopped chicken breast. Stir and cook on a medium/low heat until the chicken breast is almost cooked. If the chicken is starting to stick to the pan a bit of boiled water to help loosen it up. Once the chicken is browned add the spring onions, mushrooms, pepper and sweetcorn. Cook for a couple of minutes, then add the coconut milk, Chicken stock and juice of the lime. Bring to the boil then lower heat to simmer for approx. 10 minutes or until the chicken is cooked and the soup has thickened slightly. Add the rice noodles to soup and cook like the packet asks you to (normally only a few minutes). Finally top with fresh coriander and some more chopped spring onion. Serve hot with buns or crusty bread!

Enjoy 🙂
Note: If the soup doesn’t thicken to your liking try adding some cornflour mixed with water and adding this slurry to the soup whilst mixing (to avoid lumps) then bring the soup to boil and simmer until thickened to your liking.



3 ingredient Japanese cheesecake

Also known as a soufflé cheesecake or Japanese Cotton Cheesecake; this recipe hit the headlines a while ago with the recipe catching on like wildfire on social media!  The relatively simple and few ingredients needed to create this soft and light sponge have made this a hit with me, and I have now made this cake on a few occasions with great success.

9oz white chocolate

8oz cream cheese (room temp)

6 eggs (separated to whites and yolks – room temp)

Preheat the oven at 180c and grease and line a cake tin (8″ for a round tin or small square/rectangle tin).  Break the white chocolate into pieces and place in a glass or microwaveable bowl.  Melt the chocolate either in a Ban Marie (over simmering boiling water) or by melting in the microwave in 30 second intervals (stirring each time).  Once fully melted, stir in the soft cream cheese and beat until fully combined.  If the mixture is cool you may now add the egg yolks in and again mix until fully incorporated.  In a separate large bowl, whip the egg whites until they form stiff white peaks.  Now in batches add the egg whites to the chocolate mixture using a spatula and folding gently so not to take the air out of the eggs.  Fold in the egg whites until just combined and then pour the mixture into the prepared cake tin.  Place the cake tin in another larger dish and fill this dish half way with warm water (water bath).  Place in the oven and bake for 40-45 minutes until the cake is set.  (if you find the cake browning too much then place a loose bit of foil over it to prevent it from burning).  Switch the oven off and leave the cake in the oven for a further 15 minutes before removing.  Leave to cool completely before removing from the pan.  Chill and dust with icing before serving.  Top with fruit or cream of your choice.

Enjoy  🙂

Mutabbaq – Spicy mince filled parcels

This delicious snack has a yummy mince filling and although this can be very unhealthy (it is sometimes deep fried), I’ve made it healthier!

2 large onions (chopped)

2 tbsp butter

1 1/2 tsp cumin seeds

1 1/2 tsp ginger

1 1/2 tsp garlic

1k chicken mince

2 tsp salt (or to taste)

1 1/2 tsp black pepper

3 tbsp green chutney (or to taste)

juice of 1 lemon

1 bunch fresh coriander (chopped)

1 bunch spring onions (chopped)

4 eggs (beaten)

1 packet large Square samoosa pur (spring roll wrappers)

1 packet smaller square samoosa pur

Lai (flour and water paste)

oil or butter to cook

Cook off the onion in a bit of butter and they are sauteed till they are soft. Then add the cumin, ginger and garlic and cook for a minute before adding the chicken mince (1kilo) with salt, pepper, and green chutney. Squeeze in the juice of a lemon and add the fresh coriander and spring onions. Cook on low heat until the mince is dry. Keep stirring or the mince will clump up. Let the mince cool once cooked before adding 3 or 4 beaten eggs. Ensure the eggs are mixed in well.  Get the larger samoosa pur then in the middle place one smaller pur. So you have 2 square pieces overlapped.  Now place the mince in the middle and start folding the pur over to make a square/rectangle. Use the Lai (flour and water mixture) to help seal the sides.  These are now freezer suitable; but if you are cooking them fresh then I griddle the squares on a slightly greased pan (I don’t use much oil but you can also deep or shallow fry it, or if your feeling luxurious use a bit of butter!).  Griddle on both sides till golden and crispy! Serve hot with lemon, chutney and sauces!

Enjoy 🙂


Magic Cake 

This delightful cake is made from one batter but remarkably the batter transforms into a 3 layer cake! This delicious cake has a fudgey base, a smooth custard middle and a soft and spongy top layer! Delicious!
4 eggs (separated whites and yolks)

3/4 cup plain flour

3/4 cup sugar

1 tsp vanilla extract

125g unsalted butter (melted)

2 cups milk (room temp)

icing sugar for dusting

fresh fruit for serving

whipped cream for serving (optional)
Preheat the oven at 160c and grease a 20×20 cake tin. Next beat the egg whites with a mixer until they have increased in volume and are forming stiff peaks. Set the egg whites aside an in another bowl place the egg yolks and sugar. Beat the egg yolks and sugar until they are pale yellow, then add the vanilla extract and the melted butter. mix until well incorporated then slowly add the flour and beat until just combined. Now pour in the milk slowly whilst still mixing. Finally fold in the egg whites a bit at a time taking care not to beat the air out of the batter. Don’t worry if there are a few small lumps of egg whites in the batter but on the whole the batter should be thinner than normal cake batter. pour the batter into the prepared cake tin and place in oven. Bake for 40-50 minutes until the cake is golden and doesn’t ‘jiggle’. If the cake jiggles and the top has browned, cover the cake tin with foil and cook for a further 10 minutes. Once cooked, cool in the tin for 10 minutes before turning out. Finally cut into squares and dust with icing. Serve with fresh fruit and whipped cream!  
Enjoy 🙂 

Khowsey – khowse – khowsuey

This Burmese dish has become a staple in most Indian households!  It is a delicious coconut based soup served with spaghetti/noodles and sides of onions, coriander, chillies, lemon/limes and crispy pur!

1 chicken breast (cubed)

2 tsp ginger and garlic

1 tsp cumin seeds

1 tsp cinnamon stick (broken)

2 tbsp oil

1 onion (chopped)

3 tsp green chutney (or more, according to taste)

1/4 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

1 tsp salt

1/2 tsp black pepper

1 tbsp gram flour


1 block coconut cream

2 tsp dessicated coconut

For serving:

Spaghetti (boiled)

Onion (chopped)

fried pur (broken in small pieces)

green chillies (chopped)

Fresh coriander (chopped)

Lemon/lime (chopped)

In a pan warm the oil and add the cinnamon, cumin seeds and chopped onions and sauté until soft.  Add the ginger and garlic and cook for a minute before adding the chicken, green chutney, turmeric, cumin powder, coriander powder, salt and pepper.  Give the pot a good mix so all the chicken is covered in the spices and cook on a low heat.  When the chicken is almost cooked add the dessicated coconut and mix.  Next, mix the gram flour with about 1/4 cup water and add this to the pot.  Stir and cook for a minute or so then add in the coconut cream (broken in pieces) and boiling water (enough for the amount of soup you want).  Stir to ensure the soup doesn’t become lumpy and simmer on a low heat for approx 10-15 minutes until the sauce has thickened.  Give one finally stir and serve hot. Khowse can be served two ways; 1) serve the soup in a bowl in the middle with the spaghetti, onion, pur, chillies, coriander and lemon in smaller bowls around it OR 2) mix the spaghetti and soup together and provide the other toppings so people can choose what they like.

Enjoy 🙂

Spicy garlic, lemon butter prawns with sauteed onions and peppers

A delicious quick and easy prawn dish made rich by the use of butter!

1k prawns

4 tbsp butter

1 tbsp oil

1 tsp salt

1 tsp garlic purée

1 tsp garlic powder

1/2 tsp pepper

1 tsp paprika

1 tsp chilli powder

juice of 1 lemon

3 tbsp tomato passata

2 onions sliced

2 peppers sliced (strips)

Marinate the prawns in the oil, salt, garlic purée, garlic powder, pepper, paprika, chilli powder and lemon juice.  Leave the prawns to the side.  Meanwhile melt the butter in a wok and add the onions and pepper and sauté on a medium heat until soft.  Next add in the marinated prawns and cook until just about done.  Finally add the passata and cook for a further few minutes until prawns are fully cooked.  Taste and add more seasoning if needed.  Serve hot on noodles or pasta or even with chapatis or rice with some extra lemon to squeeze on top!

Enjoy 🙂

TIP: if you want to keep veg and prawns separate like in the picture below; remove the veg from the pan before using the same pan to cook the prawns.  Before serving pour some of the sauce over the veg too!  However for optimal flavour I recommend cooking both together as this enhances the flavour!

Quick and easy Tava (frying pan) Garlic Naan/Rotlas

These delicious Naans or Rotlas are easy and quick to make as there is no yeast, so no need to wait for the dough to rise!  A really nice alternative to normal chapati’s and a definite way to impress guests! Approx. 8-10 rotlas.

3 cups plain flour

2 tbsp butter

1 tsp kalonji (Nigella) seeds

pinch salt

1tsp baking powder

3 tbsp plain yoghurt

boiling water

plain flour (extra for dusting when rolling or if the dough is too soft)

For garlic butter:

4 or 5 tbsp butter

1 tsp garlic paste

1 tbsp chopped fresh coriander

1 tsp garlic Italian herbs

Mix all the above first set of ingredients together minus the boiling water and mix.  Add the boiling water a bit at a time, the dough should be soft enough to knead and roll but not too soft (approx. 1 cup of water).  Knead the dough well and split the dough into little balls about the size of your palm. Simply roll out these balls in thin circles and cook like chapati’s on a tawa/dry frying pan. Meanwhile, for the garlic butter; melt the butter in a pan and add some garlic paste, garlic Italian herbs and fresh coriander. Cook for a minute or two then simply brush this butter on the Naans/Rotlas once they are cooked. Serve hot with any curry dish (these normally go brilliantly with lamb dishes).

Enjoy 🙂

Chocolate brownie pudding

This dessert is a chocolate lovers heaven!  A deliciously gooey, chocolaty, rich warm pudding made even more inviting with a cooling dollop of yummy vanilla ice cream!

227g butter

4 eggs (room temp)

2 cups sugar

3/4 cup cocoa

1/2 cup plain flour

pinch salt (optional)

1 tsp vanilla paste/extract

Melt the the butter and leave to the side to cool slightly.  Next in a mixer cream together the eggs and the sugar until it is very pale and smooth (about 5 minutes).  Now slowly mix in the vanilla until its just about incorporated.  In another bowl mix together the flour, cocoa and salt if using.  Now slowly add the flour/cocoa to the egg and sugar .  Finally when the flour is just about mixed in slowly pour in the butter a bit at a time, again until it is just about fully incorporated (try not to over mix).  Place this mixture into greased dishes.  When you are ready to cook them, preheat an oven at 180c and place the dishes into a water bath (a tray filled with water reaching half way up the dish).  Cook for an hour, do not over cook as the top should be crisp but when you crack the top there should be a gooey chocolate pudding underneath.  Serve hot with a nice dollop of ice cream or cream!

Enjoy 🙂

Queen Anne potatoes

This is a delicious potato side dish which normally includes bacon, but I have omitted the bacon, nonetheless this is still a yummy potatoes dish!

4 large potatoes (sliced thinly),

juice of 1 lemon

salt (to taste – approx 1 tsp)

black pepper (to taste – approx. 1 tsp)

1 onion (thinly sliced)

100g grated cheese (more if you want it cheesy – normally this dish is quite heavy on cheese but I’ve tried to make it a bit lighter and healthier)

1 1/2 cup chicken stock

1 tsp Garlic Italian herbs

1 tsp ginger and garlic

1 tsp chilli flakes


1 tbsp oil

Cut the potatoes and onions in thin slices and place in a bowl.  To the bowl add the oil, lemon juice, salt, pepper, garlic Italian herbs, ginger and garlic and chilli flakes.  Using your hands give the bowl a good mix so everything is coated.  Place the contents of the bowl in nice layers into an oven proof dish.  Finally top with the cheese and pour the stock over it.  Preheat the oven at 180c and cover the dish with foil.  Place the dish in oven and cook for 45 minutes, remove the foil and cook further until golden brown! I’ve let mine cook out till it has dried out too but normally this is quite moist along with cheesy.  Serve hot as a side to roasts etc.

Enjoy 🙂

Chicken and cheese stuffed bread roses

A yummy, spicy and cheesy chicken bread roll which are perfect for tea parties, lunch boxes or picnics!


2 tbsp butter

1 onion (diced)

1 chicken breast (cut in small cubes)

4 potatoes (cubed)

200g grated cheese (more if you like it cheesy)

1/2 cup sweet corn

1 green pepper (cut in small pieces)

1 tsp ginger and garlic

1 tsp salt

1 tsp black pepper

1 tsp cumin seeds

1 tsp cumin and coriander powder

2 tsp green chutney (more if you like it really spicy)

Squeeze of lemon juice

1 tbsp cornflour

2 tbsp water

Bread dough:

650g flour

1 1/2 tbsp dry active yeast

1 tsp sugar

Pinch salt

1/4 pint warm water

1/4 cup yoghurt

1-2 tbsp soft butter

Warm water

Egg (for egg wash)

Sesame seeds

Start by making the bread dough.  Take the sugar and dissolve in the 1/4 pint water.  Once dissolved add the yeast and whisk.  Leave this to the side and let the water froth up (10-15 minutes).  Meanwhile take the flour and add the soft butter, salt and yoghurt.  Once the yeast is ready add the yeast water and mix the flour bowl.  Slowly add some water (approx a cup) then mix again. Keep adding a bit of water and mixing until the dough starts to come together (I used approximately 1 1/2 cups water).  Once it has come together knead the dough (use a bit more flour if needed) and place in a bowl covered with a damp tea towel.  Place in warm place and leave to rise for at least an hour.

In the meantime prepare the stuffing by melting the butter and sautéing the onions.  Add the cumin seeds and ginger and garlic and cook for until the ginger and garlic has sautéed.  Next add the cubed potatoes, chicken, green peppers, sweet corn, salt, pepper, cumin and coriander, green chutney and lemon.  Mix the pan and cook on a low heat.  Add a bit of boiling water if needed to help the potatoes cook.  Once the chicken and potatoes are cooked, mix together the cornflour and water until it is smooth and mix this into the chicken mixture.  Remove from the heat and let it cool then add the grated cheese and leave to the side until the dough is ready.

Once the dough is ready roll the dough out and cut out dough in circles.  Once you’ve got the circle make 4 slits on the circle but not all the way to the middle.  You need enough space in the middle for adding the stuffing.  Next lift one side up and lift the opposite side up to. Finally lift up the remaining two sides and press lightly together so that it resembles a rose.  Repeat until all the stuffing and bread dough is used.  Finally cover with the egg wash and sprinkle with the sesame seeds.  Cook in a preheated oven at 200 for approx 20 minutes or until they are cooked and golden.  Serve warm or cold.

Enjoy 🙂

Paprika chicken curry

A yummy curry with a smoky paprika flavour!

1 chicken breast (cubed)

1 tbsp oil

1 onion (chopped)

1/2 pepper (cubed)

1 tsp ginger and garlic

1 tsp salt

1/2 tsp black pepper

1/2 tsp cumin seeds

1 heaped tsp paprika

1/4 tsp turmeric

1/2 tsp red chilli (more if you like it spicy)

1 tsp cumin and coriander powder

1 tsp green chutney (green chilli and fresh coriander paste)

small handful chopped fresh coriander (for serving)

1/2 cup tomatoes (blended) OR pessata

squeeze of lemon juice

In a pan warm the oil and add the chopped onion, pepper and cumin seeds.  Let this sauté then add the ginger and garlic.  Cook this for 30 seconds before adding the chicken pieces, salt and pepper.  Give the pan a mix and let the chicken brown slightly before lowering the heat and adding paprika, turmeric, red chilli, cumin and coriander, and green chutney.  Again mix the pan and let this cook for a little while on a slow heat until the chicken breast is nearly cooked (if the pan dries out add a splash of hot water).  Once the chicken is nearly cooked, add the tomatoes and lemon juice.  Mix and let this stew slowly until the chicken is fully cooked.  Taste and check the seasoning.  Finally; top with the fresh coriander and serve hot with chapatis or naan bread!

Enjoy 🙂

Tandoori chicken breast stuffed with shallots, garlic mushrooms and spinach cream cheese.

A delicious and spicy stuffed chicken breast recipe.


2 chicken breast

1 tsp tandoori powder

1 tbsp oil

Juice of 1/2 lemon

1 tsp salt

1/2 tsp pepper

1 tsp ginger and garlic paste

1 tsp red chilli powder

1 tsp paprika

1 tsp peri peri flakes

I tbsp tomato purée

Squirt of ketchup


Drizzle oil

2 shallots (sliced)

Handful chopped mushrooms

1 tsp salt

Pinch pepper

1 tsp ginger and garlic

1/2 tsp garlic powder

Couple handfuls of chopped spinach

Pinch chilli flakes

2 tbsp low fat cream cheese.

Take your chicken breasts and at the top/ thicker end take a knife and carefully make a slit and hole which makes a pocket in the chicken breast. Be careful not to cut all the way through, just make a hole which goes through the middle which is big enough to place some stuffing in. Next mix your marinade ingredients together and smother this over your chicken breasts and inside the holes. Leave to marinade for at least a couple of hours. Next make the stuffing by sautéing the shallots in the oil then adding the ginger and garlic.  Let this cook for a little while, ensuring it doesn’t burn; then add the mushrooms, salt, pepper, chilli flakes and garlic powder.  When the mushrooms are nearly cooked add the spinach and mix.  Let the spinach wilt down before finally adding the cream cheese and letting this melt into the mixture. Give the pan a good mix and leave to cool slightly.  Preheat your oven at 180 and take an oven proof pan/dish.  Place the two chicken breasts in the dish and stuff with the spinach, mushroom stuffing.  Pour over any extra marinade on the chicken then cover the dish with foil.  Cook at 180 for 25-30 minutes with the foil on. Remove the foil and cook for a further 5-10 minutes, ensuring the chicken has a bit of colour on it and is cooked all the way throughout.  Remove from the pan and serve hot with salad or sides of your choice.

TIP: There may be some sauce left in the oven dish, drizzle this over the breast when serving.

Enjoy 🙂

#Aero grasshopper pie

A dessert for mint chocolate Aero lovers!!

2 packets Oreos

100 gm butter

1 jar fluff (marshmallow fluff)

1 tub double cream

1/2 cup double milk

Few drops Green food colouring

Few drops Peppermint or mint flavouring

3x 120g Aero bars

1 packet Aero bubbles

Melt the butter in a pan. Crush the Oreos ins food processor (or by hand) until they are a fine crumb.  Mix the butter and Oreos and layer and flatten in 2 medium sharing dessert dishes or approx. 12 individual dessert bowls/glasses. Next mix together the fluff, cream and milk until it is smooth, then stir in the mint flavouring and the food colouring (add a bit at a time so you can see the colour that you wish to reach).  Layer this on top of the Oreo base and leave to set for a bit.  Once it has set, melt the 3 Aero bars (in a bain-marie) and drizzle/spread this on the green cream fluff. Finally crush the Aero balls and sprinkle over the top.  Leave to cool in the fridge.  Serve chilled.

Enjoy 🙂

Chicken and broccoli pie filling

A yummy, delicious and healthy pie filling that’s a hit with everyone!

1 chicken breast (cubed)

1 cup broccoli florets

1/2 cup sweetcorn

2 onions (sliced)

1 pepper (chopped)

2 potatoes (cubed)

1 tsp ginger and garlic

1 tsp salt

1 tsp black pepper

1 pod/cube vegetable stock

boiling water

1 tbsp oil or butter

In a pan heat the oil and add the onions.  Cook the onions until they are slightly golden, then add the ginger and garlic.  Next add the chicken, potatoes, salt and pepper.  Once the chicken is almost cooked, add the stock pod/cube and boiling water (depending on how runny/dry you want the pie).  Mix this and leave to boil until the potatoes are cooked and the sauce has started to thicken slightly.  Finally, add all the veg and cook until the are the broccoli is done.  Top this pie filling with either: shortcrust pastry, puff pastry, mashed potato, thinly sliced potatoes or for a healthy twist; sweet potato mash.  Cook in the oven according to the pie topping you have chosen.  Serve hot!

Enjoy 🙂

Pink passion mocktail

This non alcoholic mocktail is certain to be a hit with the guests.  The recipe yields approximately 10 cups (2 jugs).

8 limes

6 lemons

1 1/2 – 2 cups sugar (or more – to taste)

6 passion fruits

1 punnet strawberries

1 punnet raspberries

1 small punnet blueberries

1/2 cup raspberry syrup

water/soda water/7up/Sprite to top up

lemon slices to serve

Ice to serve

Juice the lemons and limes and mix in a jug with the sugar.  Add the passion fruit and raspberry syrup and mix.  Place the strawberries, raspberries and blueberries in a juicer (or blender) and juice. Mix this berry juice/puree with the lemon and lime mixture, stir and leave to the side (chilled) for at least an hour.  Just before serving half the mixture into two jugs, mix, add ice and top up with one of the following; water, soda water, 7up or sprite.  Taste to check if it needs more sugar and adjust accordingly to taste.  If the mocktail is too sweet for your taste dilute the mixture down further. Serve chilled.

Enjoy 🙂

spicy whole roasted chicken

A delicious spicy Indian twist on a traditional chicken roast.

1 whole chicken (place cuts in the breast)

1 tsp salt

1/2 tsp black pepper

1 tsp ginger and garlic

1 tsp red chilli powder

2 tsp cumin and coriander powder

1/2 tsp turmeric powder

3 tbsp natural yoghurt

juice of 1 lemon

1 tbsp oil

(optional – some fried onions)

Fresh coriander (garnish)

Marinate the chicken in the above spices/ingredients overnight.  Remove from the fridge half an hour before cooking.  Preheat the oven at 180 and once the chicken is back to room temperature, place the chicken into an oven proof tray and cover the tray with foil.  Roast the chicken in the oven for an hour, then remove the foil and cook for a further 15 minutes or until the chicken is slightly golden in colour.  Check the chicken is thoroughly cooked and garnish with fresh coriander.

Tip: If at any point the chicken begins to stick to the tray then add a bit of boiling water to the bottom of the tray.

Serve hot with sides such as chapatis, salad, chutneys OR chips/mash and veg.

Enjoy 🙂

Veggie Rice

A delicious accompaniment to Indo-Chinese curry’s.  This recipe will cater for a party of approximately, 6-7 people.

3 cups rice (washed and soaked)

2 tbsp oil

2-3 tsp salt

2 tbsp soy sauce

1 tsp pepper

1-2 tsp chilli flakes

2 tbsp rice vinegar

1 tsp ginger and garlic

1 tsp Chinese five spice or garam masala

1 tsp dried coriander

1-2 kaffir lime leaves

2 medium onions (sliced)

1/3 each of green, red, yellow peppers (chopped)

handful spring onions (chopped)

1 cup sweetcorn

other veg e.g peas, green beans etc. (optional)

41/2 – 5 cups boiled water

In an oven proof pan saute the onion, spring onion and peppers.  Next add the ginger and garlic and fry off fr 30 seconds before adding the salt, pepper, soy sauce, chilli flakes, rice vinegar, dried coriander, kaffir lime leaves and Chinese 5 spice/garam masala.  Mix the pan and add any other veg you would like to add e.g sweetcorn.  Wash and drain the soaked rice and add to the pan.  Coat all the rice in the spices and add the boiling water.  Give the pan a light stir and cook on a high heat until the the pan is boiling then reduce the pan to a simmer and cover.  Check the pan after 5 minutes and stir the pan lightly.  Again leave the pan for a few more minutes then check; once most of the water has evaporated cover the pot with foil and the lid and place the pot of rice into a preheated oven at 180 to steam for a further 20 minutes to steam.  When the rice is taken out and uncovered (be careful) steam should come out of the pan and the rice should be soft and fluffy.  Serve hot with a curry or chicken.

Enjoy 🙂

Spicy fried chicken with spicy mayo

This is a spicy home made version of KFC served with a warming spicy mayo!

1 chicken in pieces

1/3 cup milk

juice of 1 lemon

1 tsp ginger and garlic

1 tsp red chilli

1 tsp salt

1/2 tsp pepper

1/2 cup self raising flour

1 cup plain flour

1/2 cup white breadcrumbs

1 cup golden breadcrumbs

1 tsp chilli powder

1 tsp chilli flakes

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

1 tsp Italian herbs

1 tsp paprika

1 tsp cumin powder

1 tsp coriander powder

Shop bought mayonnaise

chilli sauce of your choice (I used Nandos peri peri)

oil for deep frying

whisked egg (optional)

Marinate the chicken in the milk, lemon, ginger, garlic, chilli, salt and pepper for a couple of hours.  Now mix together the second set of ingredients thoroughly.  Next coat the chicken pieces in this breadcrumb mixture (it should stick because of the milk but some people may like to first coat the chicken in whisked eggs and then coat it in the breadcrumb mixture).  (TIP: there may be a lot of the breadcrumb mixture so use it a bit at a time to coat, so if there is some left over you can use it next time).  Once all the chicken is coated heat the oil for deep frying.  Once hot enough deep fry the chicken in small batches and cook on a medium heat for approx. 10 minutes (depending on the size of your chicken pieces).  Once cooked (check the chicken is cooked to the bone), then drain off on kitchen paper.  In the meantime mix together the mayonnaise and chilli sauce (to taste).  Serve the chicken hot, with salad, veg, spicy mayo, ketchup and chips.

Enjoy 🙂