Saturday, 27 November 2010

'Frosted Rosemary'

Hope you weren't expecting a recipe!!!  Just thought I show you my Rosemary plant with a dusting of snow on it.

Friday, 26 November 2010

Tandoori Chicken & my vintage Kenwood Chef


 It would be nice to say that I have a Tandoor in my kitchen where I cook chicken and Naan bread at 800F but sadly (or maybe thankfully) this is not true.  It's a case of turn up the heat in the oven and hope for the best!

This is what the chicken looked like once cooked, it was delicious and very tender.  Guess what?  It's another excuse to use some of the Total Greek Yogurt!

Tandoori Chicken

Juice of 1/2 a lemon
1 medium onion, cut into chunks
3 cloves of garlic, crushed
2.5cm piece of fresh ginger, chpped
1 tbsp turmeric
1 tsp paprika
2 red chillies, deseeded
1 tbsp garam masala
200ml Total Greek Yogurt
2 skinless, bone-in free-range chicken breasts halved
4 large skinless, bone in free-range chicken thighs
1 lemon cut into wedges

1. Blend the first eight ingredients together in an electric blender, adding a little of the yogurt if the mixture is too thick to blend.


While we are blending, I thought I would show you my vintage Kenwood Chef, with original white pyrex mixing bowl and blending jug!  It was bought new by my MIL and I have inherited it.  Don't use it as much as I probably should, but it is a mean blender!

2. Stir the rest of the yogurt in thoroughly to combine. Coat all the chicken pieces and arrange them in a roasting dish.  If possible, cover and levae in a cool place to marinate for a few hours.

3. Arrange the chicken on a solid baking tray, and roast in a preheated oven, 200C/400F/Gas 6, uncovered, for 25-30 minutes or until the chiken is cooked through and the juices run clear (the breasts may cook more quickly than the thighs, in which case remove them and keep warm). 


4. Serve the chicken with the lemon wedges.


Just in case you were under the misapprehension that I am a tidy cook, I thought I'd show you my chopping board!

I served the Tandoori Chicken with rice, naan bread, salad and a carrot raita (see below).




Sunday, 21 November 2010

Total Frozen Greek Yogurt


Now when the lovely people at Total Greek Yogurt sent me a huge consignment of lovely creamy yogurt, I was a bit alarmed that I might not get through it all before the sell by date.  It doesn't expire until early December, but there is a LOT!
So I thought I would see if I could make it last longer by creating a frozen yogurt.  My research on the internet led me to this simple recipe:


Vanilla Frozen Yogurt Recipe
First of all it is important to use good quality whole-milk yogurt.  I believe it is also very good without the vanilla flavouring, but I haven't tried it yet.

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

Mix togther the yogurt, sugar and vanilla (if using).  Stir until the sugar is completely dissolved. Refrigerate for 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

Making strained yogurt:  To make 1 cup (240g) of strained yogurt, line a mesh striner with a few layers of cheese cloth.  Then scrape 17 ounces or 2 cups (480g) of plain whole-milk yougrt into the cheesecloth.  Gather the neds an dfold them over the yogurt, then refrigerate for at least 6 hours.  So, for the above recipe start with and strain 6 cups of yogurt.

Recipe from 101 Cookbooks

Now just in case you get the impression that I am always cooking everything from scratch, let me just tell you that the lovely cherry & plum crumble I served with the Frozen Yogurt came straight from Marks & Spencer lol!

The Evidence!


Wednesday, 17 November 2010

Have I mentioned how much I love my new oven?

I've been making Christmas Cake for about 30 years (OMG, shouldn't have admitted that!) and I don't think I have ever had a cake come out with such a flat top and perfectly browned all over.  There is a little bit of cracking but that is all the better for feeding it with brandy ;)  I can only put this miracle down to my new oven, it does seem to have a really even temperature and bakes really well, which is why I love it so much.

I haven't used the same recipe for 30 years, but I have used this, throw it all in a pot, recipe for about 10 years,except for the year I made Nigella's Chocolate Christmas Cake, it is quick, easy and you get a lovely moist cake.
I used to make a big square 9" cake as well as this round 8" cake, but we may still be eating this one in February so goodness only knows when the big one would get finished!
Mmmm, can't you just smell all those Christmassy spices?  What was that you said?  Oh,  you want the recipe, you can find it here

Tuesday, 9 November 2010

Totally Brilliant!

The nice people of Total Greek Yogurt have sent me a lovely consignment of their delicious thick greek yogurt to play with. As I've been away for a few days, I haven't had a lot of time to make anything, but her is a quick little dessert I made on Saturday.



Instant Apple 'Cheesecake' 

Melt about 100g of butter in a pan.  Put half a dozen digestive biscuits (graham crackers) in a plastic bag and crush with a rolling pin.  

Add the crumbs to the butter and mix well.

I made my little cheesecakes in ramekins but you could make a larger one in a small flan dish.

Divide the butter and crumb mixture between the ramekins and press down.
Add the Greek Yogurt and top with some fruit compote.  I stewed some apples with sugar,  raisins and cinnamon, once cool it made a lovely topping for the dessert.  The combination worked well, it was not too sweet and the different textures worked well together.
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