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Sunday, 31 March 2013

Easter Nest Cupcakes

Happy Easter to you.  I know it is nearly all over, but we still have Easter Monday Bank Holiday ahead of us and, I'm certainly glad of that additional day to get over the clock change and recover from the over-eating.
It wouldn't be Easter without some Easter baking.  I've been away on holiday in the run up to Easter so there has been nothing to show.  But as I had family coming round today, I whipped up some basic cupcakes/fairy cakes/ buns using Jo Wheatley's recipe in 'A Passion for Baking'.  It's a rich cake mixture with 200g of butter, flour and sugar and three eggs.  The bigger cakes turned out well, but some of the mini cakes went a bit oily which was a shame.  I would probably go back to my Mary Berry - Fast Cakes recipe in future when doing the little buns. 

I used Mary's recipe for chocolate buttercream, a simple one of butter, icing sugar and cocoa powder whipped up together in my Kenwood Chef.   A bit of swirly piping with a Wilton 1M nozzle and some mini eggs for decoration.

I'm entering this for Calendar Cakes the baking challenge run by Dolly Bakes and Laura Loves Cakes
the theme for March is Easter Bakes.

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posted by Janice @ 19:29 6 Comments

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).




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posted by Janice @ 20:22 6 Comments