Recipe: Harissa Chicken with Roasted Vegetables

Harissa Chicken

This was a tasty dinner that my boy and I enjoyed last week for the first time. Chicken is often the staple of our meals as it’s a meat that we both enjoy, and is also a pretty healthy way to get the protein we all require. Usually we just change up the kind of seasoning we use and the side dishes we cook alongside the main portion of our meal, so this one was a lovely new addition to our rotation. The recipe is adapted from BBC Good Food and serves 2 people.

Ingredients

  • 1 and a half tablespoons harissa paste
  • 1 and a half tablespoons low fat natural yoghurt
  • 2 skinless chicken breasts, slashed
  • 1 white onion, cut into wedges
  • 1 red pepper, cut into wedges
  1. Heat the oven to 200 degrees celcius. Mix 1 tablespoon of the harissa paste with the yoghurt. Rub all over the chicken breasts and set aside to marinate while you prepare the vegetables.
  2. Put the onion and pepper into a roasting tin and toss with the remaining harissa mixed with 1 tablespoon of oil and a little salt and pepper. Roast for 10 minutes.
  3. Remove the vegetables from the oven, add the chicken to the tin and roast for a further 20 to 25 minutes, until the chicken is thoroughly cooked.
  4. Serve with rice.

Harissa Chicken 2

Harissa Chicken 3

Harissa Chicken 4

Photo Credit: Lucy

Easter Ideas: Chocolate Truffles

Chocolate Truffles

These are the simplest little idea for an Easter snack I ever did see. And because they’re so cute and look like eggs, they also look great on an Easter table next to all the other decorations that you might have. Let’s be honest, no-one can resist eating chocolate for Easter, so there’s no point in even trying, you might as well embrace the delicious treats and think about all the exercise you’ll have to do at the back end of the month to work it off. This recipe is from Good Housekeeping Spring Cookbook.

Salty Chocolate Egg Truffles

Ingredients

  • 200g milk chocolate, finely chopped
  • 1/4 teaspoon flaked rock salt
  • 1/2 teaspoon vanilla extract
  • 100ml double cream
  • Food colouring paste in a Spring colour
  • 75g icing sugar
  1. Put the milk chocolate in a medium heatproof bowl, and add the salt and vanilla extract.
  2. Place the double cream in a small saucepan and heat until almost boiling, before pouring onto the chocolate and stirring until melted and smooth.
  3. Chill until firm (at least 4 hours).
  4. Rub a large smear of food colouring paste onto a plate and then top with icing sugar, rubbing to mix.
  5. When the chocolate mixture is firm, dust hands with icing sugar and roll teaspoons of the mixture into an egg shape. Then roll in the icing sugar and chill until ready to serve.

 

White Chocolate & Hazelnut Egg Truffles

Ingredients

  • 200g white chocolate, finely chopped
  • 25g chopped butter
  • 75ml double cream
  • 50g pre-chopped and roasted hazelnuts
  1. Put the chocolate, butter and 50ml of the double cream into a medium heatproof bowl.
  2. Place the bowl over a pan of gently simmering water and heat until just melted.
  3. Take off the heat and stir in the remaining 25ml of the double cream.
  4. Chill until firm (at least 4 hours).
  5. Put the hazelnuts into a bowl. Once the chocolate mixture is firm, scoop out teaspoons of the mixture and roll into an egg shape. Roll in the nuts and chill until ready to serve.

Chocolate Truffles 2

Chocolate Truffles 3

Chocolate Truffles 4

Photo Credit: Lucy

Easter Ideas: Spotted Egg Cookie Pops

Egg Cookie Pops

This is such a super simple recipe and it’s a colourful and fun treat for anyone to give a go, that’s there really is no excuse for not whipping up a little batch of these. You could even get kids involved, considering how easy it is.

Ingredients

  • Raw cookie dough (without the chocolate chips)
  • Sugar coated chocolate candy (such as Smarties)
  • Pop sticks
  1. Split the cookie dough into even sized pieces. Make oval shapes out of the dough, place them onto greased baking trays and flatten them lightly.
  2. Push a few sugar coated pieces of chocolate into the top of each cookie.
  3. Push a pop stick into the base of each cookie, ensuring it’s in at least 2cm.
  4. Bake as you would normally, cooling on a wire rack.

Egg Cookie Pops 2

Egg Cookie Pops 3

Egg Cookie Pops 4

Egg Cookie Pops 5

Photo Credit: Lucy

 

Recipe: Rock Cakes

Rock Cakes

I made these at the request of my boy, who has told me for a little while that he likes these cakey treats, so I thought I’d give them a go.

Ingredients

  • 300g self-raising flour
  • 1/4 teaspoon ground cinnamon
  • 75g caster sugar, plus 1 tablespoon extra
  • 90g cold butter, chopped
  • 160g sultanas
  • 1 egg, lightly beaten
  • 125ml milk
  1. Preheat oven to 200 degrees celcius. Grease oven trays.
  2. Sift flour, cinnamon and sugar into a medium sized bowl; rub in butter, Stir in sultanas, egg and milk. Don’t overmix.
  3. Drop rounded tablespoons of mixture about 5cm apart onto trays; sprinkle with extra sugar. Bake for about 15 minutes; cool cakes on trays.

Rock Cakes 2

Rock Cakes 3

Rock Cakes 4

Rock Cakes 5

Rock Cakes 6

Photo Credit: Lucy

 

Recipe: Classic Victoria Sandwich (A Birthday Cake)

Victoria Sandwich

A birthday is always the perfect excuse to eat cake (most of us don’t even need that as an excuse, but it covers up the greed just a little) and to have a bit of a celebration, so I do enjoy getting into the kitchen and baking something tasty for the family. Our mum’s birthday was yesterday, so I figured I’d whip something up that she’d enjoy, that maybe the rest of us would quite like too, and this was the product of that morning spent in the kitchen! This cake is delicious, and would always be my first choice for a birthday cake. This recipe is from BBC Good Food.

Ingredients

For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

For the filling

  • 100g butter, softened
  • 140g icing sugar, sifted
  • A couple of drops of vanilla extract (optional)
  • 340g jar good-quality strawberry jam
  • icing sugar, to decorate
  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  3. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Victoria Sandwich 2

Victoria Sandwich 3
Victoria Sandwich 4
Victoria Sandwich 5
Photo Credit: Lucy

Recipe: White Chocolate & Butterscotch Milkshake

White Chocolate & Butterscotch Milkshake

I told you that when I made these white chocolate and butterscotch brownies, that they didn’t work out anywhere near as good as they should’ve, and so I was trying to find another way to use the brownies up in a different way. Well, this is that recipe! I decided to make them into an indulgent milkshake, and it’s pretty delicious. Don’t drink the whole thing yourself, it’s a little too rich for that, but it’s lovely in one little portion.

Ingredients

  • 6 white chocolate & butterscotch brownies (from this recipe)
  • 2 oreo cookies
  • 2 scoops vanilla ice-cream
  • 500ml milk

Put the brownies and oreo cookies in a food processor and blitz until the mixture is small crumbs.

Add the ice-cream and the milk to the processor and continue to blitz until the milkshake is fully combined and in liquid form.

If the mixture is a little thick, add more milk, to your desired consistency.

White Chocolate & Butterscotch Milkshake 2

White Chocolate & Butterscotch Milkshake 3