So I did originally just want to put up a recipe for chicken samosas because that was what I was making in this picture, but the more I thought about it, the harder it became to describe how exactly to fold the pastry to make the triangle shape because honestly mates, it’s all a bit touch and go here, ya girl can just about make these samosas edible, let alone look pretty. What I’ll do instead is just give you guys my foolproof shredded chicken filling recipe that I always use and you can then figure the rest of it out using the pictures at the back of pastry packets like me.
- Chicken breasts (as much as you need for the number of samosas)*
- 1 tbsp oil
- 2 onions, thinly sliced
- 3/4 tbsp salt
- 1/2 tsp turmeric
- 1/4 tsp curry powder
- Boil the chicken breasts in a saucepan of water and simmer until it is no longer pinkish in colour.
- Drain, allow to cool, and then shred using two forks – almost like picking the chicken apart using the forks.
- In a large saucepan, heat the oil and saute the onions. When soft, add the salt and spices, mixing well – add any vegetables at this stage if you wish.
- Add the shredded chicken, mix well, and leave to cook for a few more minutes. Garnish with coriander, and leave to cool for an hour or so before making your samosas.
The shredded chicken filling is probably one of the easiest samosa fillings I know and to be honest, the homelier the food, the better (most of the time anyway). Let me know if any of you get round to making any samosas and if you do, what helped you understand the folding instructions??
*I haven’t specified a number here because I cannot for the life of me remember how many I needed to make my 120 samosas at the time.
Who doesn’t love a good pie?? Especially when it’s absolutely adorable with cute hearts all over it and a hearty chicken and mushroom filling!
- 1 packet of shortcrust pastry
- 2 chicken fillets, cut into chunks
- 1 onion, chopped
- 500g sliced mushrooms
- 1 vegetable stock cube dissolved in 1 cup of water
- 1/2 cup milk
- 30g plain flour
- 15g butter and a little oil (vegetable or olive)
- Saute onion and mushrooms in the butter and oil. When soft, add the chicken and let cook through.
- When chicken is cooked through, add flour.
- Add stock, stirring continuously then add the milk so that the sauce is rich and creamy and coats the chicken well. If the sauce is a little thick, add more liquid.
- Line the pie dish with the rolled out short crust pastry before putting in the filling.
- Add the filling, cover with pastry, and make a vent in the pie top. (Add any extra embellishments and decorations at this stage using leftover pastry) Brush with milk.
- Bake in oven at 200ºC for around 25mins or until golden.
As the pie was already quite heavy, we didn’t want to have a meal that was too moreish and so we went pretty easy on the sides by whipping up a quick Creamy Coriander Mash and my Staple Salad. We also had a small amount of gravy because ya know, who doesn’t love gravy?! Having been a very successful first attempt at a savoury pie, I think it’s pretty safe to say that it is only the beginning of so many more to come!
Who doesn’t love a bit of bread and butter?? Better yet, who doesn’t love these combined in a rich dessert??? Basically, the story behind bread and butter pudding is always the same in our house – too many loaves of bread with a short expiration date! It’s a quick and easy dessert that is loved by all with ingredients that can be easily substituted.
- 25g butter, and a little extra for greasing
- 8 slices of bread, with the crusts cut off
- 50g sultanas
- 2 tsp cinnamon powder
- 350ml milk
- 50ml double cream
- 2 eggs
- 25g sugar
Grease a pie dish with butter.
Spread each slice of bread on one side with butter, then cut into triangles.
Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
Pour the custard over the prepared bread layers (optional: and sprinkle with nutmeg) and the remaining sugar and leave to stand for 30 minutes.
Preheat the oven to 180C/355F/Gas 4.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
I hope you all enjoy this recipe as much as I do, it’s one of those family favourites we never get bored of!
p.s. I’m so sorry for how long I’ve been away, life has been busy as usual and instead of prioritising time, I misused it! But, I’m back now, and hopefully with regular posts!
We’re nearly at the end of Ramadan and while I have been trying to step outside my comfort zone in terms of cooking, the reality is that I’ve just been far too tired to do anything that requires any kind of effort. But, date night with the best friend is always the exception. On the menu for the night was: creamy coriander mash, potato wedges, chicken steak, salad, and creamy peppercorn sauce.
Creamy Coriander Mash
- 55g instant mashed potato
- 250ml boiling water
- Handful of coriander, roughly chopped
- 1 tsp butter
- Combine all the ingredients until the mashed potato is of a creamy consistency – add a bit of milk or cream if you want a richer flavour.
- 3 potatoes, washed and cut into 8 wedges each
- 1 tbsp oil
- In a deep pan of boiling water, add salt and potato wedges and boil for five minutes.
- Preheat the oven to 180ºC.
- Drain in a colander and place on a baking tray – I add some greaseproof paper to the bottom of my tray to avoid any sticking!
- Coat with oil, salt, and pepper (and any other spices if you want flavoured wedges) and cook in the oven for 20-30 minutes or until golden and crispy.
- 2 chicken fillets, pounded lightly to flatten
- 1 tbsp oil
- 1 tbsp soy sauce
- 1/4 tsp turmeric powder
- 1/4 tsp tandoori masala
- 1/2 tsp red chilli powder
- 3 tbsp lemon juice
- Marinate the steaks and leave for a minimum of 2 hours.
- Heat a griddle pan on a high flame and when sizzling hot, place the steaks on the pan for 5-10 minutes on each side and serve hot.
Creamy Peppercorn Sauce
- 75ml Worcestershire sauce
- 3 tsp crushed peppercorns
- 100ml single cream
- Heat the Worcestershire sauce over a medium to high heat and slowly add in the cream.
- Stir continuously and add the crushed peppercorns – leave for a few minutes to thicken before serving.
The recipe for my staple salad can be found here.
Wining and dining aside, I have realised the hard way that the time I spend with the loves of my life is far more important than anything else. No matter how many things I’m feeling or going through, they keep me grounded and remind me daily that family is not at all exclusive to blood relations. I hope that you all have people in your life who love you (and your cooking!) unconditionally.
Okay so Ramadan is really putting a dampener on my cooking spirit, but I am definitely trying to power on with trying new things and/or reinventing the old. We don’t really eat outside foods during the month (idk why tbh, I’d love to not have to cook for at least one day of the week), so we try and make them ourselves to satisfy those junk cravings – earlier this week, it was lamb burgers!
- 1 small onion, quartered
- 4cm/1½ in piece fresh ginger
- 4 large garlic cloves
- 20g/¾oz fresh coriander, stalks and leaves
- 2-3 green chillies, chopped or ½-1 tsp red chilli powder
- 450g/1lb lamb mince
- ¾ tsp ground cumin
- 1½ tsp garam masala
- 1 tsp salt, or to taste
- 1 large free-range egg
- 2 slices thick-cut white bread, processed to crumbs in a food processor
- 2 tbsp oil, for greasing
- For the burgers, using a hand blender, roughly chop the onion, ginger, garlic, coriander and green chillies by pulsing, or chop them all by hand. Place into a bowl with the lamb mince, add the cumin, garam masala, salt, egg and breadcrumbs and mix well.
- Shape into six burgers and chill in the fridge for 20 minutes, or until you are ready to cook them. Take them out of the fridge 30 minutes before you start cooking.
- On the George Foreman grill: oil and preheat the grill and cook the burgers well on both sides.
- While the burgers are cooking, heat the buns in the oven for the last 3-4 minutes of the cooking time.
- To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce and top with items of your choice – we went for cheese slices, tomato slices, sauces, and coleslaw.
Let me know how you get on with making them yourself!
I think this is one of those things I made during veganuary and just forgot to update my blog with the recipe for it. Either way, this was one of the nicest things to make because the recipe has so much scope for substitutions in terms of core ingredients and that’s always nice because let’s be honest, not everyone eats the exact same thing all the time.
- 1 Tbsp olive oil
- 1 shallot, minced
- 4 cloves garlic, minced
- 2-3 carrots, finely shredded
- Pinch sea salt, plus more to taste
- 1/2 jar of tomato sauce
- Pinch red pepper flake
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 Tbsp coconut sugar for sweetness, plus more to taste
- 1/2 cup water
- 3/4 cup red lentils, rinsed and drained
- Heat a large rimmed skillet over medium heat. Once hot, add oil, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
- Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add tomato sauce and stir to coat.
- Add red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low and continue cooking until lentils are tender – stirring occasionally – about 17-20 minutes. Add a bit more water if mixture gets too thick.
- Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, coconut sugar for sweetness, red pepper flake for heat, or herbs for flavour balance.
- Serve the bolognese over noodles of choice (I opted for plain old spaghetti).
- Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.
This is honestly a great alternative to the heavier meats we often use in bolognese and it means that we don’t have to keep making vegan meals an afterthought. As always, let me know how you get on with making this, I would love to see what kind of modifications you make to it and bring your own kinds of flavours to it!
Recipe adjusted from Minimalist Baker.
As mush as I love the rich buttercream and cream cheese frostings, sometimes you just gotta take a break and take it right back to the good old days of basic vanilla cupcakes with a simple fruit toping and a sprinkle of icing sugar. These are super simple, super quick, and frankly, adorable.
- 120g butter, softened
- 120g caster sugar
- 120g self-raising flour
- 2 medium eggs
- 1tsp vanilla extract
- Chopped fruits of your choosing
- 1tsp icing sugar
- 2 tbsp milk (if necessary)
- Preheat the oven to 180ºC and line a 12-hole muffin tin with paper cases – or grease well if baking without a case.
- Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix in along with the vanilla extract.
- Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are 1/4 full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
- Top with chopped fruits of your choosing and sprinkle with a little icing sugar for added sweetness.
Like I mentioned yesterday, I’m super into easy desserts and things that look fab even though little to no effort has gone into them and these cupcakes most definitely fall into that category! Though I hope to get back into the icing game soon, I’m not terribly fussed and could probably live with fruity cupcakes for a while.
As usual guys, let me know when you make these so I can see you all making your food look WAY better than mine because I have noticed all you cute af food photographers out there!
Happy cooking, my loves!
If there’s anything I like more than cooking savoury foods, it’s cheat dessert recipes. I mean, don’t get me wrong, I absolutely LOVE making things from scratch, but desserts can sometimes make me throw in the towel. The intricacy and level of detail that goes into getting that perfect pastry or the runny consistency of syrup or the richness of buttercream, it’s all waaaay beyond me. I like solid things that are quick, easy, and are at an amateur level of cooking but look like they’ve had a lot of thought put into it, if ya know what I mean.
Anyway, one of those things that really test me are caramel tarts. I love eating it and have done since those primary school lunches on a Friday, but it’s not until now that I’ve learnt to master them without wanting to break down into tears – the back story you’re missing here: the first ever time I made caramel tarts, my brother tried to ‘help’ and ended up over-mixing my caramel mixture and cracking my pastry, but I’m not bitter about it or anything…
The recipe I have for you guys today makes about 18 mini tarts, BUT I am pretty sure the last time I made this, my ingredients yielded double the number of tarts so I guess it depends on how many you want to make at that given time. Also, you can absolutely trade in the mini size for a larger pastry case and make it a sharing dessert!
Call this recipe a life hack, a cheat’s recipe, an amateur’s guide to success… whichever shoe fits to be honest. Either way, you’ll enjoy it and so will whoever else you choose to (or not to) share them with.
- Sweet pastry cases (I get the Sainsbury’s version with 18 mini cases in a pack)
- Carnation Caramel (198g/18 mini tarts)
- Chocolate vermicelli
- Open the tin of caramel and stir well with a spoon until there is a thick but runny consistency.
- Using a teaspoon, spoon in the caramel into each pastry case.
- Top with a few strands of chocolate vermicelli and leave in the fridge to set for 20-30 minutes. (these can keep for up to 5 days)
I told you, super quick and super easy! No fuss desserts will forever have a place in my heart and I hope I can keep finding new ones to try out for you guys!
If you’ve followed me long enough, you’ll know I love a bit of drama – even if it is just through reinventing apparent complex desserts in the simplest possible way. And believe me when I say this, these rose apples bring the right level of drama to parties, events, or even when treating yourself.
- 3 apples, thinly sliced
- 2 sheets of puffed pastries, thawed and cut each sheet into 6 equal slices
- 6 tbsp Bramley apple sauce
- 4 tbsp water
- 2 tbsp lemon juice
- 1 tbsp cinnamon
- 3 tbsp sugar
- Powdered sugar
- Preheat oven to 180°C
- Fill a medium sized bowl half full of water and squeeze the lemon juice into the water. Place the sliced apples in the water and microwave for 5 minutes until slightly tender.
- Drain the apples into a colander.
- Mix the apple sauce and water together in a bowl.
- One at a time, spoon the sauce mixture onto a slice of pastry.
- Place 7-9 apple slices along one half of the pastry slice with the peel side facing out.
- Fold the pastry in half to cover the apples.
- Starting on one end, roll the pastry and apples to the other end of the pastry.
- Place in a greased muffin tin and continue with the other pieces of pastries until you have 12 apple roses.
- Sprinkle with cinnamon and sugar combination if desired.
- Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn and bake for 30-40 minutes or until golden brown.
- Top with a little powered sugar before serving.
These rose apples always go down a treat and I’m sure you’ll love them as much as we all do! Let me know how you get on!
Folks, I just want to know why nobody has told me about this amazing concept of currifying mushrooms before?? It’s the most amazing thing I’ve accidentally stumbled across! I’m not gonna lie to you guys, I’ve never tried it before because we have to use mushrooms very sparingly in this house since there are only 2 out of the 8 of us who actually like it. BUT, this is definitely the start of something new (hoping there are some HSM fans up in here who sang that line in their heads like I just did).
Just a point to make here, this recipe is a staple in our house and the mushrooms are replaced with literally any vegetable we can get our hands on and it always goes down a treat because a) veggies are amazing for our bodies and b) we still get to retain that curry flavour because the small spice selection packs a huge punch. So, without further adieu, ladies and gentlefolk, I present to you all my 15 minute recipe of mushroom bhaji!
- 1 punnet of mushrooms (approx. 400g), washed and thinly sliced
- 2 tbsp oil
- 1 onion, thinly sliced
- 3 chillies, split lengthways
- 1 tsp curry powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/3 tsp turmeric
- Salt to taste
- Handful of chopped coriander
- In a wide pan, add 2 tbsp of oil over medium to low heat. Add the onions, chillies and salt – add some water if the onions get too dry.
- Add the spices and cook until onions are soft.
- Add the sliced mushrooms and cook until tender.
- Garnish with coriander and serve hot.
It’s as easy as that! Depending on your speed of chopping, this recipe takes about 15-20 minutes and honestly, it’s the easiest thing to make when you want to salvage some dying vegetables or even have some of those curry flavours without all the fuss of waiting around.
Like always, let me know if you try out this recipe either with mushrooms or other vegetables! Happy cooking, folks!
Recipe inspired by Salma’s Recipes.