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Friday, October 22, 2010

Kashmiri Chicken (Slow Cooker)

I am just enjoying using my new slow cooker. I have made a few new dishes that I just prepare in the morning, pour everything into the slow cooker, lid on, switch to low and forgot about it for 6 - 8 hours. Here is a chicken dish that everyone in my family enjoys (except Matthew of course). The flavours are curry based and the chicken is so tender. I use a pestle and mortar to form the onion mixture into a paste and then fry for more flavour but I believe most dishes cooked in the slow cooker don't need this step. If time is a problem, just throw everything in, add the liquid and your done.

3 Chicken Marylands, cut into drumsticks and thighs cut in half)
2 tab plain flour
4 tablespoons Olive Oil
1 large Onion or 2 small Onions, chopped
3 cloves Garlic, grated
4cm piece Ginger, peeled and grated
1 teaspoon Fennel Seeds
½ teaspoon Chili Flakes or 1 small Red Chili, chopped
1 ½ teaspoon Coriander
½ teaspoon Turmeric
1 teaspoon Garam Masala
1 teaspoon cumin
1 cinnamon stick
2 tablespoon Tomato Paste
2 cups boiling Water mixed with 2 teas chicken stock
Basmati Rice to serve

1. Place flour in a large freezer bag, add chicken pieces and turn all around to coat with flour.
2. In a medium frypan on medium heat, add 2 tablespoons olive oil and when hot fry the chicken pieces until browned. Remove and place in the slowcooker.
3. In a pestle and mortar place onions, garlic, ginger, fennel seeds and chilli, pound lightly until a paste forms.
4. In the same medium frypan, add another 2 tablespoons olive oil, allow to heat up and add coriander, turmeric, garam masala, and cumin. Allow to fry up and mix with the oil. Then add the onion paste and cook a few minutes. Add the tomato paste and stir to combine. Add the water mixed with the chicken stock. Add the cinnamon stick. Allow to boil for 1 minute and then pour this over the chicken in the slow cooker.
5. Cook on low for 6 – 8 hours.
6. Serve on basmati rice

Sticky Date & Chocolate Pudding

You know that comfy feeling of having a dessert with warm caramel sauce, well this pudding just does that. Serve the cake at room temperature, make sure the caramel sauce is served warm over your cake and if you like, finish it off with ice-cream and more sauce on top. This cake is also lovely made into cupcakes, so moist and packs well. The addition of cocoa gives it a slight chocolate taste.

Serves: 8


250g pitted dates, chopped
1 cup water
1 tsp bicarbonate of soda
1 tsp vanilla
150g butter
1 cup caster sugar
2 eggs
1 ¼ cups self raising flour, sifted
3 tbsp baking cocoa, sifted
Caramel Sauce
225g brown sugar
180 ml cream
180g unsalted butter


Sticky Date Pudding:
1. Place dates and water into a small saucepan. Bring to the boil, uncovered over a medium heat, turn heat down and allow to simmer 10 minutes or until dates are soft and liquid has been absorbed. Cool and stir in bicarbonate of soda and vanilla.
2. Preheat oven 180oC. Grease and line 28cm x 18cm lamington tin with non stick baking paper.
3. Using an electric mixer, cream butter and caster sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Fold in date mixture and combined mixture of sifted flour and sifted caking cocoa. Spread evenly into prepared tin. Bake 30 – 35 minutes, or until cooked when tested with a skewer. Cool slightly before removing from tin.
4. Serve warm drizzled with caramel sauce, extra dates whipped cream.

Caramel Sauce:
Put all sauce ingredients in a saucepan over medium heat, stir until smooth, then boil for 3 minutes. Keep warm.

If you make the sauce in advance, keep covered in the fridge and reheat over low heat to serve.

Monday, October 11, 2010

Amira's Flourless Whole Orange Cake (Gluten Free)

Here is an orange cake with a difference, made with a whole orange, skin and all! No need to boil the orange or use the zest and juice alone, just cut it up, remove the pips and wizz in the food processor, how easy is that. And better still no butter or oil is used because the orange provides enough juice/moisture. This cake can be enjoyed by all (except those that have a nut allergy) and provide another alternative to wheat as it's made with almond meal.


1 large orange (approx 230g)
4 eggs
1 cup sugar
2 cups almond meal
1 teas baking powder
Icing sugar to serve


1. Preheat oven at 180oC (170oC fan forced). Bottom line a 22 cm springform pan with baking paper, grease the sides with cooking spray.
2. Cut the unpeeled orange into segments, remove any pips and place in a food processor. Process until finely chopped.
3. Add eggs and process again.
4. Pour the orange mixture into a large bowl, add sugar and almonds and baking powder. Stir with a rubber spatula until combined.
5. Pour mixture into pan and bake for 50 minutes.
6. Allow to cool in pan before removing. Dust with icing sugar to serve.

Wednesday, October 6, 2010

Cholee (Pakistani Chick pea curry)

So many friends have asked for this recipe. If you like a good vegetarian curry this is a great recipe. Not too hot and served with Basmati rice completes the meal. You might like to serve it on top of fish, chicken or beef or as a side dish accompanying your mail meal. Either way it good for you and tastes great too. ENJOY!

2 tins chick peas
2 onions finally chopped
1 inch fresh ginger, grated (or 1 Tbsp paste)
2 cloves garlic crushed (or 1 Tbsp paste)
½ tsp chili flakes or 1 green or red chili, sliced
425g tin tomatoes
3 Tbsp oil
1 tsp cumin powder (or seeds)
1 tsp mustard seed
1 1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp chili powder
1 tsp chat masala (optional)
handful fresh coriander
1 tsp garam masala
pinch aesofida (optional)

Fry onion. ginger, garlic, & chili in oil, add spices & fry several seconds. Add tomatoes & drained chickpeas. Simmer till tomatoes are pulpy. Garnish with coriander.

Chocolate Strawberry Tart (Gluten Free)

Here is another sweet I made for Christina's 21st. It was so so yummy and the strawberries completed this dessert in taste and looks. I have amended the orginal recipe to suit my taste (as detailed below) and I'm sure you and your guests will be impressed as were many at the party.

** Recipe inspired by AWW “Gluten-Free & Allergy-Free Eating” cookbook


Hazelnut Crust
1 ½ cups (150g) Hazelnut Meal
1/3 cup (75g) Caster Sugar
¼ cup (35g) Cornflour
125g cold Unsalted Butter, chopped
1 egg yolk

1/3 cup (110g) Strawberry Jam
½ cup (160ml) Cream
25g unsalted butter
150g Dark Chocolate
150g Milk Chocolate
8 Strawberries


1. Make Hazelnut Crust: Place hazelnut meal, caster sugar, cornflour and unsalted butter into food processor and process until crumbly; add egg yolk and pulse the mixture until it comes together. Remove from food processor and form into a small disc. Wrap in plastic wrap and place in fridge for 1 hour.
2. Grease 23cm round loose-based flan tin. With your fingers ease hazelnut dough into tin evenly covering the base and sides. Place in the freezer for ½ hour or until frozen.
3. Preheat oven at 180oC (170oC fan forced). Remove pastry from freezer and place in oven for 25 minutes or until brown. Spread with strawberry jam and return to oven for 2 minutes. Cool completely.
4. Make Filling: Place cream in glass jug and place in microwave for 30 seconds until very hot; stir in butter and chocolate and whisk until melted and smooth. Pour chocolate mixture into crust. Refrigerate for 2 hours. Just before serving top tart with strawberries.

Storage: Tart can be stored in an airtight container in the fridge for up to 2 days.

Meringue Cup Cakes (Gluten Free)

On Sunday we celebrated Christina's 21st Yeah Yeah !! She asked me to make these cupcakes which are gluten free and I was so excited to give them a go. At the start they seemed like a challenge BUT I was so impressed with them in the end, the picture shows why. If you would like to make them they are best made on the day they are served. The lime curd can be replaced with lemon curd and if you don't have mint leaves in the garden just leave them out and dust lightly with icing sugar.

** Recipe inspired by AWW “Gluten-Free & Allergy-Free Eating” cookbook

Makes approximately 27 small cupcakes


2 egg whites
Pinch of Cream of Tartar
½ cup (110g) Caster Sugar
2 teaspoons Pure Icing Sugar
Fresh Mint Leaves
Icing Sugar for dusting

Lime Curd:
2 Eggs, beaten lightly
½ cup (110g) Caster Sugar
90g dairy-free spread
1/3 cup (80ml) Lime Juice
2 teaspoons finely grated Lime Rind
Green Food Colouring

1. Make cupcakes: Preheat oven at 180oC (170oC fan forced). Line very small cupcake tins with paper cupcakes cases
2. Beat egg whites until foamy, gradually add the sugars a tablespoon at a time, beating until sugar dissolves after each addition.
3. Place mixture into piping bag and pipe into the paper cupcake cases. Using the back of a small spoon, make a small indentation to create a small hollow.
4. Place cupcakes in oven, reduce oven temperature to 120oC and bake for 1 hour. Cool in oven with door ajar.
5. Make lime curd: Beat eggs in small saucepan, stir in sugar, spread and juice; stir over medium heat until mixture thickens. Remove from heat. Strain mixture through a sieve into a bowl, allow to cool slightly and place in the fridge to cool completely, stirring every 10 minutes or so. Stir in rind and green food colouring. Cover, refrigerate 1 hour or until thick.
6. Once cupcakes are cooled, top with lime curd, a small mint leave and dust with icing sugar.