This delish dessert is so incredibly easy to make and is a real show stopper… not to mention super scrumptious! I have made banana spring rolls before but instead of putting the nutella inside, drizzled with a chocolate sauce… I recommend a billion times over to put the nutella inside and don’t be shy. See a few photies below of how I made them and find the step by step recipe that i borrowed here.
I haven’t explored thai cuisine at home for a while and with the freezing “beast from the east” cooling down London again, a night in with some hot food was definitely one of my better ideas :). I got this recipe a few years ago from a friend from university when me and one of my closest friends decided to hold a thai dinner party.. Both this Thai Green Curry and the thai dessert recipe to follow bring back such fantastic memories and are amazingly easy to make.
– 3 chicken breasts chopped into chunks
– soy sauce
– lots of ginger
– lemon juice
– 1 tin coconut milk
– coconut cream
– High quality green curry paste (it’s up to you how much you use but i started with one tbsp to start).
– 1 Onion
– Baby Corn
– Mange tout peas
– Bamboo shoots
– Baby spinach
– Lots of Coriander
NOTE: You can use any vegetable that you fancy but these work well as they soak up the juice; carrots, baby spinach, asparagus, cauliflower etc.
1. Marinate the chicken in grated ginger, soy sauce, crushed garlic and lemon juice for at least an hour.
2. Stir fry the chicken in small batches on high heat so that it’s still a little raw inside. Put in a bowl and leave till the end.
3. Prep your vegetables.
3. Chop the onion finely,put tablespoon of curry paste in pan on hot and fry in a little oil til it’s really fragrant.
4. Add onion and fry it on low heat with olive oil and finely chopped whole clove of garlic..Garlic must brown, you get loads of flavour from it without the garlic breath.
5. Add broccoli first, takes longest to cook, then other veg, keep stir frying til cooked but slightly crunchy.
6. Add can of coconut milk and simmer.Taste and see if it needs salt and pepper or more curry paste, or even ginger.
7. Add the chicken just before ready to eat and cook through.
8. Chop up some coriander and add to dish and serve some on the side too, it makes it really yummy
9. Serve with Basmati rice.
When a good friend of mine decided to have a spontaneous 1920’s Savoy Themed Tea party, I thought a decadent special occasion cake would have to be made 🙂 I have never tried this cake and to be honest am not the hugest fan of a whipped cream icing but it really works. The cream and maple syrup keep the cake moist while the orange and ginger balance out the sweetness to create a cake for tea which it quite different. It is not difficult to make and really stands out. If you like different textures in a cake, this recipe is for you. Enjoy! 🙂
– 225g softened butter
– 225g light muscovado sugar
– grated rind of 1 orange
– 4 large eggs
– 100ml maple syrup
– 350g self-raising flour
– 2 level teaspoons baking powder
– 1/2 level teaspoon ground ginger
– 50g chopped pecan nuts (I actually used hazelnuts and it turned out just as good)
For the filling & topping:
– 450ml double cream (I would actually recommend whipping cream here as the double cream can be a little thick)
– 2 tablespoons maple syrup
– shredded rind of 1 orange, to decorate
1. Pre-heat the oven to 160C/Fan. Grease a 20cm deep round cake tin and line the base with baking parchment.
2. Measure all the ingredients for the cake except the nuts into a large bowl and beat until evenly blended.
3. Stir in the chopped nuts.
4. Spoon the mixture into the prepared cake tin and level the surface.
5. Bake for 1-1 1/2 hours, until well risen, golden and springy to the touch. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
6. To make the filling and topping, whip the cream until it just holds its shape and then fold in the maple syrup.
7. With a long sharp knife, split the cake horizontally into three and fill and cover with the cream, smoothing it evenly over the top and sides.
8. Decorate the top with the schredded orange rind and keep chilled in the fridge.
I know this post is a little late but it was meant to be my final Valentine themed recipe and as per usual, time seems to have got the better of me.. Anyway, I bought these gorgeous, miniature, heart-shaped silicon cupcake cases from Waitrose and having never baked with silicon, I thought this would be the perfect opportunity. The recipe is Hummingbird’s Red Velvet and is always a winner. I filled 24 mini cases and still had a little bit of the batter left. They really are a special treat and always go down with a big smile… All in just 2 bites! 🙂 ♥
Risotto is one of those dishes that takes ages to make but that stirring time is so worth it! I grew up with my dad making the most incredible risottos and for some reason I would always find myself either browning the onions or stirring in the water into the rice… Funnily enough, this recipe doesn’t actually take that long to make. I’m not sure if it is the moisture in the beetroot or the juicy vegetable stock but this recipe just works. It was taken from a handout at Waitrose and I would definitely recommend it this week for a warm and loving dinner with someone special..
– A knob of butter
– 1 onion, finely chopped
– 500ml vegetable stock
– 250g Ready to eat beetroot, rinsed and roughly grated
– 1 large clove of garlic
– 150g Arborio Rice
– 100ml red wine
– 1 heaped tbsp Parmesan cheese, finely grated
– 1/2 a 20g packet of dill leaves chopped
– 50g French Soft Goats Cheese
1. Heat the olive spread in a large saucepan, add the onion and cook gently for 5 minutes until softened.
2. Meanwhile, heat the stock and 100ml water in a small pan with half the grated beetroot. Cover and keep warm.
3. Add the garlic to the onion pan and cook for a further minute, then stir in the rice. Cook for a minute, stirring until the rice is coated in the butter, then pour over the wine and allow it to sizzle and reduce.
4. Gradually add the hot stock, a ladleful at a time. Stir well and allow the stock to be absorbed by the rice before adding the next ladleful. When you’ve added almost all the stock, fold through the rest of the beetroot and continue to cook until you have a soft and creamy risotto.
5. Stir through the parmesan and dill.
6. Divide between two to three plates, top with the goats cheese and a grinding f black pepper and enjoy with a delish glass of red wine… 🙂
There is something s special about homemade heart-shaped goodies… These biscuits are delish and really easy to make. I would make a few notes though; put the dough in the fridge for and hour before you roll out, when you cut your shapes make sure that the dough is about 1cm thick as they flatten in the oven and no one wants to end up with a broken heart 😉 . I also found that mine lost their shape a bit so make sure you use a good cookie cutter.
- 100g icing sugar , plus extra for dusting
- 200g plain flour , plus extra for dusting
- 50g cornflour
- 50g ground almonds
- 250g pack cold butter , cut into cubes
- 50g glacé cherries , finely chopped
- ½ tsp almond extract
- 8 tbsp Strawberry jam
1. Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.
2. Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.
3. Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.
Those of you who are close to me will know that I am possibly one of the most hopelessly romantic people out there… Every year when Valentine’s day comes around, I get a little kooshi and love sick.. and you know what, why not?! 🙂 I had a chat with my dear housemate the other day about relationships. Caring about someone is all about compromise, finding what you both love and finding a way to make it work. FYI girls, and guys, – Any guy/girl that tells you that Valentines day is all a commercial sham while knowing you love it, really hasn’t thought one second about you. So, I love to cook and anyone that realises that, with their eyes and their heart, will make me melt almost as quickly as the chocolate in this recipe. This is why, with this great holiday just around the corner and my recent lack of posts, I have decided to bake Valentines themed goodies over the coming days in celebration of a day that I love. I hope the recipes to come can bring a rosy smile to someone you love… ♥
This recipe was inspired by the fantastic Phoodie. Their recipe is actually for White Chocolate Cookies and Cream Rocky Road but I decided to alter it a wee bit to make it a bit more Valentine themed by adding pink marshmallows and substituting the Oreos for Jammy Dodgers… Truly irresistible. You can find the original recipe here and my start to end in pictures below… until the next delish production…