Double Sesame Chicken Stir- Fry

Fresh Start

This was the first dish I made in my new accommodation at the University of Surrey.  My kitchen is annoying small and I have to share with 5 other people, but luckily it somehow works out.  Especially as everyone is understanding about my cooking passion.  I want my year to be as successful as I was at Leeds University and I thought what better way to celebrate new beginnings by making a fresh fragrant dinner to symbolise a fresh start.  My stir fry is very healthy, tasty and easy to make. It is perfect for students living in shared accommodation as it does not take up too much space being a one hob dish.  This will definitely not be the case for me every week though as  plan to make the most of every day.  To wonderful new chapters!

(serves 4)

Ingredients:

4 chicken breasts (chopped and diced), 2 tbsps garlic granules, 1tbsp rapeseed oil, 2 tbsps ground nutmeg, 2 tsps light soy sauce, 2 tsps honey, 1 garlic clove (chopped), stir fry vegetable mix, toasted sesame seeds, 1 tsp sesame oil, brown rice (to serve).

Method:

1. Rub the diced chicken breasts in garlic and nutmeg and leave in the fridge for a minimum of 2 hours.
2. Start cooking the brown rice.
3. Heat the oil in a wok over a medium heat and then add the chicken.
4. When the chicken is cooked add the soy sauce, honey and garlic and cook for 6 minutes.
5. Add the vegetables and cook for a further 2 minutes.
6. Add the sesame seeds and sesame oil and fry for a minute.
7. Serve stir fry with brown rice.

Love Hate Shepherd’s Pie

Marmite

Yes, Yes I did! Say Something! Lol. I used Marmite as a stock replacement for my first Shepherd’s Pie! And you know what! I recommend this dish to anyone that wants to get rid of marmite or convert someone.  It has been proven world you can eat marmite within meals and not just on bread.  (Notes to herself to find a marmite cookbook.)

This recipe was adapted from ‘Morrisons Magazine’ (Result Customer Communications, Jan/ Feb 2012).

(serves 4)

Ingredients:

600g potatoes, 3 tbsps rice milk, 1 big spoon olive spread, nutmeg, mixed spice, dill, 500g lean turkey thigh mince, 1 small onion (chopped), 2 large carrots (chopped), 1 tbsp flour, 2 tbsps low salt low sugar  tomato ketchup, 2 big handfuls of spinach.

Method:

1. Boil potatoes in water then leave to simmer for 30 minutes.
2. When soft drain water or put potatoes into a mixing bowl and mash them.
3. Mix with milk and spread to make them thick and creamy.
4. Add 2 tsps of nutmeg, mixed spice and dill and mix into the potatoes. Set aside.
5. In a pan dry fry the turkey.
6. When the turkey has browned add the onion, carrot and a spoon of the spices and dill.
7. In the meantime dissolve 2 tbsps of marmite into 450ml of boiling water. (Trust me just do it!)
8. When the vegetables are soft put the ketchup and marmite with water into the pan.
9. Bring to the boil then let the ingredients simmer for 30 minutes.
10. When the mince is nearly ready gather the spinach and boil until the leaves have almost withered.
11. When the mince is ready put the mince into an oven proof dish.
12. Layer the spinach on top.
13. Place the mashed potatoes on top for the final layer.
14. Cook in the oven for 25 minutes at setting 130 degrees C.

Sweet Chilli Chicken with Fragrant Couscous

Give a Root

There’s nothing wrong with giving yourself a roll of the arm and a root when you cook great tasting food.  I thought this dish was just going to be something basic in technique and flavour but I was so wrong.  I was also feeling frugal.  Of course I always want good tasting food, but I just did not know how much of a pleasure this would be! Soy sauce and Sweet Chilli Sauce… a fantastic combination.  I also made a lovely couscous to go with the meal.  Everything just worked, I probably looked a little funny dancing with myself in the kitchen but hey I cook good food.

This recipe was adapted from ‘The Complete Low – Fat Cookbook’ (Bay Books).

(Serves 6)

Ingredients:

1kg chicken thigh meat off the bone (chopped and prepared), 2 tbsps lime juice, 1/2 cup Thai sweet chilli sauce, 3 tbsps soy sauce, 2 tsps caster sugar, couscous, 1 tsp cumin, 1 tsp dried coriander, 1 tsp paprika, 1 tsp cinnamon, salad (to serve).

Method:

1. Put the chicken in a ovenproof dish.
2. Place the lime juice, sweet chilli sauce, soy sauce and sugar into a bowl.
3. Mix the marinade together then pour this over the chicken.
4. Cover the chicken in cling film then leave in the fridge for 2 hours.
5. Pre heat the oven to 180 – 200 degrees C and cook for 30 minutes until the chicken is cooked all the way through.
6. In the meantime put the couscous in a bowl (enough to serve the desired amount of people, maybe 1 -2 cups a person).
7. Boil water in a kettle and sprinkle the herbs and spices over the couscous and mix in well.
8. Cover the couscous with the boiling water, stir gently and leave for 10 minutes.
9. Fluff up the couscous with a fork.
10. When the chicken is cooked serve couscous and chicken with a salad.

Saffy’s Top Tip:

1. Use the left over sauce as a dipping sauce for toasted pita chips.

Orange Madeira

Following in Gran Gran’s Footsteps

This is the first recipe I made from one of my Grandmother’s old cookbooks. When I was a little girl I used to love looking through her cake books wishing I could just  pluck out the elegant decorations and taste the most beautiful looking desserts.  My Gran Gran was an excellent baker and chef.  Every time I cook I try to make her and my Grandfather proud, so whenever I finish my dish they will either be smiling from heaven… or bursting out with laughter.  This is the first madeira cake I have ever made.  It tasted lovely,  I already have ideas about how I can improve the recipe and make it my own.  Perfect for tea time, gossiping and relaxing.

This recipe was adapted  from ‘The Dairy Book Of Family Cookery’ (London: Ebury House, 1983).

Ingredients:

175g English Butter, 175g caster sugar, 3 eggs, 100g plain flour, 150g self – raising flour, zest and juice from 1 orange, 25g plain white sugar.

Method:

1. Prepare a 20cm baking tin.
2. Beat butter and sugar together until creamy and smooth.
3. Gradually beat in the eggs.
4. Sift flours into the mixing bowl and fold in.
5. Add the orange juice and zest and mix in.
6. Pour the mixture into the baking tin.
7. Smooth out the top before sprinkling the sugar over it.
8. Bake at 180 degrees C for roughly 1 hour 10 minutes then leave to cool for 5 minutes.

Chilli con Quorne

Sweet and Spicy

This sweet and spicy Chilli con Quorne is very tasty especially when it has been served with all of the extra accompaniments to vamp up the flavours.  Chilli is a common meal but most people just think a chilli should be burning your tongue and eaten with a plain side.  I on the other hand think that a chilli should have an abundance of flavours, whether you are a heat seeker or have delicate taste buds you should still be able to taste all of the flavours within the chilli.  In this chilli the sweetness from ketchup brings out the sweetness in the tomatoes meaning no extra sugar has to be added.  By mashing up some of the kidney beans you also can sense an added rough texture which works well with the quorn mince.

This recipe was adapted from Morrisons Magazine (September/ October, 2012).

Ingredients:

1 tbsp vegetable oil, 1/2 onion (chopped), 1 green pepper (chopped), 2 tbsps garlic granules, 1 tbsp chilli flakes, 300g frozen quorn mince, 1 can chopped tomatoes, 2 tbsps tomato ketchup (low salt/ no added sugar), 1 can red kidney beans (drained and rinsed), 1 spoon low-fat Greek yoghurt, red Leicester cheese (grated), a few leaves of fresh parsley, avocado and a jacket potato (to serve).

Method:

1. Heat oil in a pan.
2. Add the onion and the green pepper and cook for 5 minutes.
3. Stir in the garlic and the chilli.
4. Crumble in the frozen quorn and cook until it has browned.
5. Stir in the chopped tomatoes.
6. Add the ketchup and 3/4 of the beans.
7. Mash the rest of the beans and add with the quorn.
8. Mix the chilli then simmer and leave uncovered for 20 minutes.
9. Start arranging your dinner plate and serve chilli with cheese, parsley, a jacket potato, avocado and a dollop of yoghurt.

Banana Nutella Pastry

A big mouthful

This snack was based on a luxurious treat I had at the Christmas German Market in Leeds 2011.  My boyfriend and I spent an afternoon trying out a variety of interesting German dishes and exploring  different stalls adorned with unique crafts and attractive confectionary.  The crepe stall was one of our favourites.  We saw so many lovely combinations, but unfortunately only had enough room in our tummies for a few.  The Nutella banana coconut crepe which this snack is based on just wonderful.  My version uses ground almonds and I replaced the crepe for light flaky short crust pastry.

Nutella Banana and Coconut Crepe

Here is my version 🙂

Ingredients:

Light short crust pastry (rolled rectangle according to desired size), egg wash, sliced banana (enough to fill the rectangle), lemon juice, ground almonds.

Method:

1. Put the pastry on a baking sheet on a baking tray.
2. With the short crust rectangle fold around the edges and brush the pastry with egg wash.
3. Bake at 180 degrees C for 15 minutes until the pastry has puffed up in the centre and browned a little.
4. Cut an opening in the centre and lift up the flap.  The filling will go into the flap.
5. Spread Nutella onto the filling.
6. Put the banana slices in a bowl and drizzle a few drops of lemon juice. Mix the bananas gently.
7. Mix in gently a few tsps ground almonds.
8. Scoop in the banana filling on top of the Nutella.
9. Bake for 10 – 15 minutes at 180 degrees C.

Pea Bruschetta

Pretty in Green

They say you eat with your eyes, therefore if you really enjoy food you should be incorporating vibrant colours into your meals.  This is done simply by using fruit and vegetables. The real stuff, not artificial assortments with ingredients that  boggle your mind.  I love it when my food looks beautiful, and my take on bruschetta to me looks marvellous.  They say every colour has a different meaning and the meanings of green definitely coincide with the benefits of sweet  fresh peas.  So here’s to good health, growth and nurturing!

This recipe was inspired by ‘Asda Magazine’ (Publicis Blueprint Ltd, July 2012).

(serves 1)

Ingredients:

2 slices white multiseeded bread, olive oil, 1 garlic clove (peeled), 2 tbsps fresh frozen garden peas, 2 spring onions (chopped), 2 tsps parsley (chopped), black pepper.

Method:

1. Boil  a small pan of water.
2. Lightly toast 2 slices of bread.
3. When water is ready add the peas and cook for 3 minutes then drain.
4. Drizzle a little olive oil over each slice of toast and rub a garlic clove on top.
5. Crush the peas a little and place on top of the bread.
6. Sprinkle the spring onions, parsley and a little black pepper on top.

Apple Tarte Tatin

Love Learning

For me learning new cooking techniques is like learn new dances.  Making mistakes is a good thing because it allows you to grow and become better at your craft.  The first proper caramel I made was slightly burnt and stuck to the pan and accidentally stirring the sugar made it clog into these balls of teeth breaking gold nuggets.  I was thrilled at this failure.  Never again will I take my eye off the pan when making a caramel and stir my sugar with nothing else in it.  My second attempt was better and my first tarte tatin turned out just fine.  I did not make my own pastry as I just wanted to focus on the caramel technique.  Next time I will be even better.  This recipe is great for beginners who want to learn this French Classic.  It also gives you lee way to make things a little healthier by cutting the calories in the butter and pastry.

This recipe was adapted from ‘Morrisons Magazine’ (September/ October, 2012).

Ingredients:

375g light puff pastry (rolled to cover 23inch cake tin), 165g castor sugar, 50g unsalted butter, 6 green golden apples (peeled and cut into wedges), 2 tsps ground cinnamon, 1tsp golden granulated sugar.

Method:

1. Heat castor sugar on a medium heat in a pan. (Do not stir).
2. Let the sugar melt until it turns into a liquid, swirl and tip the pan.
3. As soon as sugar comes to a boil remove from heat and mix in butter until well combined.
4. Add the apples and cinnamon and let them soak in the caramel.
5. Arrange apples and pour syrup into 23cm round baking tin.
6. Sprinkle a tsp of sugar over the top.
7. Place the pastry on top of the apples and cut 3 slits into the centre.
8. Bake for 40 minutes and let it rest for 5 minutes at 180 degrees C.
9. Place large plate over the pan after it has rested and turn out the tart so the apples are facing upwards.

Yoghurt Scones

Scones Galore

Okay, so I’ve been making quite a few scones lately, but they are so delicious and my mother really wanted some more.  We also had quite a bit of yoghurt to use up, so my mother gave me the idea of feeding two birds with the same bread.  I used wholemeal  flour as well as plain just as an experiment.  Using just wholemeal flour would have made the scones too dense so I used half wholemeal and half plain.  The experiment was a success, the scones tasted great, but definitely need to be filled with something or heated and eaten with some butter if cinnamon has been added.

This recipe has been adapted from ‘The Dairy of Family Cookery’ ( London:  Ebury Press, 1983).

Ingredients:

1 tsp baking powder, 1/4 tsp bicarbonate of soda, 225g plain flour, 225g wholemeal flour, 2 level tsps salt, 1 tbsp sugar, 3 tsps cinnamon, 300g low-fat greek yoghurt, 150ml water.

Method:

1. Sift flours into a large mixing bowl.
2. Add the baking powder, sugar, cinnamon, salt and  bicarbonate of soda.
3. Mix everything together well.
4. Stir in the yoghurt and 150ml water.
5. Mix well and form into a dough.
6.  On a counter knead into a manageable dough, add a dollop of yoghurt if the dough is too dry.
7. Butter a baking sheet and place on a baking tray.
8. Preheat oven to 150 degrees C.
9. Make scone shapes out of the dough (using all the dough).
10. Bake for 30 – 40 minutes.  The scones will be done when tapped and the outside is hollow and browned on the outside.

Fruit Scones

Positivity

I believe that no matter how hard you work or how good a person you are something or someone will always try to dampen your mood or spirit. The best thing you can do is stay positive and realise that each day is a blessing.  I celebrate my blessings by working harder, smiling, doing the things I love and making others happy.  I wanted to put my mother in an extra cheery mood so I made her fruit scones.  My big bountiful scone puffs tasted magnificent with warm butter.  You wouldn’t believe how amazing you can feel for under a fiver.

This recipe was  adapted  from ‘Asda Magazine’ (Publicis Blueprint Ltd, July 2012).

Ingredients:

225g self – raising flour, 55g unsalted butter (chilled and cubed), 50g castor sugar, 150ml skimmed milk, 40g dried fruit.

Method:

1. Sift flour and a pinch of salt into the bowl.
2. Add the butter and rub in the mixture using your fingers until it represents fine breadcrumbs.
3. Stir in the sugar.
4. Make a well in the flour and then pour in the milk reserve a tbsp of milk for brushing the tops of the scones.
5. Mix well.
6. On a floured surface need the dough and make into scone shapes until everything has been used up.
7. Pre heat the oven at 220 degrees C.
8. Bake the scones for 11 minutes.

Saffy’s Top Tip

Try adding a dash of cinnamon and swap the castor sugar for soft brown sugar for extra flavour.