A healthy make-your-own chinese takeaway

Both Lau and I are huge fans of Chinese food, but sadly we can’t seem to find a decent one that will deliver in London. We keep trying new delivery places in the hopes that we’ll find the one, but so far no luck. So when I stumbled across a healthy version of a sticky ginger chicken dish in my well-loved Fay’s Family Food cookbook I knew I’d need to give it a whirl. And the result? The most simple and delicious, relatively healthy (compared to a takeaway anyway) chicken dish I’ve ever made. I loved it so much that I think it’ll become a speciality for me. So if you fancy a scrumptious Chinese meal, follow this recipe!

3tbsp of diced ginger in syrup
3 tbsp of runny honey
3 tbsp of light soy sauce
8 skinless chicken thighs
3 garlic cloves crushed
2 limes – the zest of both and the juice of one
1 head of broccoli
2-3 tbsp olive oil
1 tsp coriander seeds (we used dried coriander as that’s all we had)

All you do is pop the chicken in an over proof shallow dish and marinade in the ginger, honey, soy sauce, garlic and lime and leave for a few hours in the fridge.

Then once you’re ready to eat just pop it in the oven on 210°C for 30-40 minutes until the chicken’s cooked.

It’s best served with rice and the best broccoli I’ve ever eaten:
Pop the florets of broccoli in an oven-proof dish, drizzle with oil and sprinkle with coriander, mix it up and pop in the oven for 20 minutes at 210oC. I honestly can’t tell you how scrumptious this brocolli was!

I guarantee you’ll love this meal and want to cook it all the time rather than ordering a takeaway! If you make it let us know what you think of it!

– Fi x

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The perfect flapjack

Greetings chums and how are you this fine day? Before I launch into the actual how to of this recipe I should probably let you in on a little secret…I’ve never made flapjacks before (despite the fact I adore it and think that it’s legitimately allowed as a breakfast food – it’s the oats). ‘Why?’ I hear you cry? Well I’m ridiculously worried I’ll suck at it. The consistency of a flapjack is so vitally important that I fear I’ll never be able to achieve the perfect chewy yet soft consistency that I favour. And I’d be devastated (and not to mention severely pissed off) if I spent all that time making them only to realise as I took that first bite that they actually tasted a bit shit really. So with that concern in mind I’ve always stayed clear of them. Recently I made flapjacks for the first time ever so I thought I’d share the brilliant recipe with you!

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They were piping hot but I still nibbled at them!

At the weekend I had a massive flapjack craving and thankfully the ingredients were in the cupboard so I thought I’d give it a whirl…and they were magnificent! Just the perfect consistency, thank goodness. They were chewy and soft and golden and just delicious. There’s a chance I might have eaten five in one go…they were that good it would have been rude not to! The recipe’s below in case you fancy giving them a whirl – you won’t regret it I promise! Flapjacks rule!

IMG_3174A half eaten flapjack

The all important ingredients:

  • 350g butter
  • 1tbsp/15ml golden syrup
  • 225g golden caster sugar
  • 450g jumbo oats

And the super-simple recipe:

  • Melt the butter
  • Add the sugar and golden syrup and bring the mixture to the boil
  • Remove from the heat and add the oats. Stir together well
  • Pour into a lined baking tray and spread out evenly
  • Bake for 25 minutes on 180oC (until the top turns golden)
  • Remove from the oven and allow to cool for 1 minute before cutting into squares
  • Then leave the flapjacks in the pan for another 15 minutes before separating them and moving them to a wire rack to cool
  • Eat and eat and eat until they’re all gone – hooray!

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Ready and waiting to be eaten!

Have you ever made flapjacks and were you successful with the consistency?

– Fi x

This recipe was originally posted on The Adventures of Fi.

Cook, Bake and Eat do Ready Steady Cook #6

So we’ve been a bit rubbish haven’t we? It’s been almost four months and we haven’t shared any Ready Steady Cook shenanigans with you – oops! Please forgive us. We can’t really say anything other than things have been busy and we’ve just been rescheduling challenge #6 again and again. We promise to do better from now on though – and do yell at us if we fail in that respect. You have our permission! Anyway we are now back with a bang and a truly scrumptious recipe, enjoy!
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The ingredients that Lau chose were: beef mince, parmesan, kidney beans in a chilli sauce (a mistake buy it has to be said), bread and sweet potatoes. Quite a good mix of ingredients if you ask me and I honestly couldn’t wait to get creating a delicious dish. After much deliberation I finally decided on a meatball bake which it turns out is delicious and easy to make. My two favourite things in a recipe!
So how do you make it I hear you ask, well here goes. First off you will need the following:
  • 450g beef mince
  • 2slices of bread
  • 2eggs
  • 1giant sweet potato
  • 1tin of kidney beans in chilli
  • half a jar of passatta (200g)
  • 20g grated parmesan cheese
  1. Pulverise two pieces of bread into breadcrumbs then combine them in a large bowl with 450g of mince and two eggs.
  2. Leave them in the fridge overnight or for a couple of hours so the mixture is easy to work with, then form them into meatballs. In terms of size you should aim for about twenty small ones – think Ikea meatball sized!
  3. Pop the meatballs in the bottom of your casserole dish and bake them in the oven for 15-20 minutes on 180 until they are almost cooked all the way through.
  4. Meanwhile peel and slice your sweet potato into slices about 2cm thick.
  5. Add them to a pan of boiling water and bring to the boil.
  6. Once the water’s boiling cook them for another ten minutes or so until a fork goes in easily.
  7. Drain the potatoes and slice each thick slice into two or three thinner slices.
  8. Next mix your tin of kidney beans with 200g of pasatta.
  9. Once your meatballs come out of the oven pour the tomato and bean mixture over the top of them so it’s spread evenly.
  10. Layer the sweet potatoes on top and then sprinkle with 20g of grated parmesan cheese
  11. Return the dish to the oven and cook for half an hour until the dish is piping hot.
  12. Eat and enjoy!

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I honestly was so pleased with how this turned out – it really was so scrumptious and it makes a change from using mince for spag bol, chilli or lasagna. Plus it’s perfect for rainy, dark and depressing days – so why not give it a try. We’d love to know how it goes down in your house!
– Fi xxx

Peanut Butter Brownies

Happy Easter everyone! I hope you’re all having a fabulous Sunday morning and that the Easter bunny was super kind to you. I’m rather happy to be tucking into an absurd amount of mini eggs this morning – whilst still in my pajamas of course. Lucky me!

As it’s Easter, and that’s a LOT to do with family and chocolate – at least if you’re not religious and me, I thought I’d share a chocolatey recipe that is one of our family’s favourites – the humble peanut butter brownie. I made these yesterday for a barbecue and surprise surprise we’ve got only a couple left – they’re that good. We’ve mentioned these in the past but never shared our slightly amended version of the Life is Peachy recipe. So we thought it was high time we did – enjoy this Easter gift!

Ingredients

  • 150g Dairy Milk chocolate
  • 100g smooth peanut butter
  • 175g margarine
  • 325 caster sugar
  • 120g self-raising flour
  • 3 eggs

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Melt the chocolate and margarine and then stir in the peanut butter until the mixture is smooth

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Add the caster sugar and combine
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Now add the self-raising flour and mix thoroughly

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Crack the eggs in and combine until smooth

ready for the oven

Pour into a greased brownie tin and bake on 160 degrees for 40 minutes. Then EAT them all at once (go on you know you want to!)

Kedgeree

A few weeks month or so ago, whilst curled up on the sofa under my favourite patchwork quilt, I spotted an illustrated recipe for kedgeree in the January issue of Jamie’s magazine. I’ve never had kedgeree, in fact I can’t even say it properly {it’s ked-j-ree not ked-e-gree – who knew!}, but it’s been something I’ve always wanted to embrace as I just knew I’d love it. I mean rice, egg and fish – what’s not to love?

Anywho after reading just how simple it was I added it to January’s food list and last week we set about making it and obviously it was a bloody triumph! Not only is it easy-peasy, but it’s also cheap as chips (thanks to discounted fish) and unbelievably tasty. Kedgeree is now on my easy to do and to impress-people-with-list, so I’m going to share the recipe we used.

We didn’t follow Jamie’s recipe religiously (as we didn’t have all the ingredients) so we just used it as a guide. Annoyingly I can’t find Jamie’s original recipe online, but the one here is very similar if you want to get it straight from the horse’s mouth!

You will need:

  • 1 cup of brown rice
  • Two eggs (hard-boiled)
  • Lemon juice
  • 160g of Smoked herring
  • 1 tsp Garam masala
  • 1 Fish stock cube
  • Onion

And then follow these super simple instructions…

  1. Make up 340ml of fish stock
  2. Fry the onions with a little garam masala and oil
  3. Add the stock, a few drops of lemon juice and the rice and simmer on a low heat for 20 minutes until the rice is cooked
  4. Remove the skin and bones from the fish and chop up and add to the cooked rice mixture
  5. Add the two eggs and mush *technical term* into the mixture
  6. Mix everything together and EAT!

One thing I would say is that it could have been improved by the addition of some veggies. We were feeling lazy and couldn’t be bothered to go and buy anything, so just used what was in our cupboards – an onion – but I would definitely add spinach, mushrooms, peppers, etc in the future. Not just for flavour but so that it’s a smidge more filling. Not essential but worth bearing in mind.

– Fi xxx

Super-Simple Turkey Enchiladas

Greetings lovely friends, how are you today? I hope this Thursday is treating you well? Today I thought I’d share one of our staple meals, which *shock horror* we’ve never shared with you lovely lot – our turkey enchiladas. How remiss of us, how can you ever forgive us? I really hope that one day soon you can!

Anywho we made this a few days ago and it really is the yummiest recipe around and, as it’s this blog, it’s also simple indeed! It’s one of those recipes that you can make without having to visit a supermarket, or at least we can as we ALWAYS have all the ingredients to hand. And I promise you that it’s the most brilliant recipe to warm you from the inside out on any dreary January day! Read on to find out how you make it and what you’ll need. Oh and if you fancy making a veggie version check out our bean enchilada recipe here.

  • tortilla wraps
  • cheese
  • spices – 1 tsp paprika, 1 tsp chilli pepper
  • two turkey breasts
  • A jar of passata
  • A couple of tins of kidney beans/lentils/chickpeas
  • soy sauce
  • A selection of veg – we always do mushrooms and peppers
  1. Start off by frying your turkey (cut into thin strips) and chosen veg in a smidge of soy sauce
  2. Meanwhile heat up the passata, tinned beans/lentils, etc and spices
  3. Grate your cheese
  4. Once the turkey is cooked and the veg softened add to the sauce which should have reduced and be smelling AMAZING!
  5. Spoon some of the sauce into your serving dish (a lasagna bowl works a treat)
  6. Then take your first wrap and spoon in two spoons of the turkey/veg/sauce mixture and sprinkle a touch of cheese over. Then roll up and pop into the serving dish
  7. Fill the rest of the wraps in the same way until you have a full dish. We usually manage four wraps with the above ingredients, but it really depends on how full you fill them!
  8. Spoon the remaining sauce over the top of the rolled up wraps and finish with any left over grated cheese
  9. Pop into a preheated oven (180 degrees) and cook for 20 minutes until the edges of the wraps are crispy and the sauce is bubbling.
  10. Best served with a side of salad plus some guacamole or Nando’s Perinaise.

See I told you it was super easy, didn’t I! Let us know if you give it a whirl! So what are your go-to/fail-safe recipes? Does anyone else have enchiladas as one of theirs?

– Fi xxx

Fabulous Fudge

So let’s talk about fudge, lovely creamy, crumbly, delicious fudge. I’m a big fan of this stuff, and like to ignore that fact that I’m essentially eating a vat of butter with each mouthful as it’s just so darn delicious. The taste alone is reminiscent of childhood day trips when you’d be rewarded with the crinkling sound of the paper bag as it was unfurled and your Mum proffered you the bag to choose your very own piece. What dreams are made of I’d say.

As much as I love fudge (all flavours, I’m not picky) I’d never considered making it myself. I assumed it was so super-duper hard and complicated that it would involve some form of life endangering sugar boiling. Apparently that’s not the case, who knew?! Certainly not me, but thankfully the Domestic Sluts sorted me out, and when I finally got round to making fudge just before Christmas it was a revelation. Honestly one of the simplest things to make, and not only is it delicious but people also think you’re some sort of domestic marvel – when in reality all you’ve done is melted and stirred some ingredients. Bonus!

I made two types of fudge for Christmas, a plain fudge (recipe below) and this mince-pie fudge and both were marvellous, although possibly sweet enough to send you into a sugar coma after a couple of crumbs – so you’ve been warned. One thing I would say is that you should stir the fudge until you get a really golden colour as I stopped a little too soon on the plain fudge recipe and it didn’t quite set properly.

You can check out the plain fudge recipe I used below or read the original recipe that Domestic Sluttery posted here.

  • 230g slightly salted butter
  • 453g caster sugar
  • A tin of condensed milk
  • Melt the butter
  • Add the sugar and mix together.
  • Add the condensed milk and stir continuously for 10 minutes whilst bringing to the boil. Once its bubbling, turn the heat down and stir for another 10 minutes
  • Pour into a greased brownie tin and leave to cool.
  • Cut into squares and EAT!

See easy peasy – right! I bet you can’t wait to give it a whirl. I enjoyed making eating the fudge so much that I’m now trying to decide on what flavours to make next. Currently I’m torn between this layered mint chocolate fudge or this Peanut Butter Fudge one. I also saw someone tweet about a Malteaser fudge recently, which sounds intriguing I just can’t remember who it was! What do you think, any thoughts on what flavour I should try next?

– Fi xx

p.s. I’m a bad food blogger and failed to take ANY pictures of said fudge. What a fool I am!