Sunday 14 May 2017

Butter Chicken Recipe

Adapted from The One Pot Chef's Shortcut Butter Chicken

1 kg chicken thighs cut into small pieces
3 cloves of garlic, crushed then diced
1 large onion, diced finely
Butter or Margarine to stir fry chicken
Butter or Margarine to saute garlic and onion
1/4 cup Hoyt's Curry Powder Mild
2 x 410 grams cans of condensed tomato soup e.g. Heinz or Ardmona
300 ml Zymil Thickened Cream (add more if preferred)
Iodised Salt to taste (add while frying or sauteing)

1. Fry chicken in butter or margarine then set aside
2. Saute garlic and onion then add curry powder. Stir well.
3. Add the condensed tomato soup and mix well.
4. Boil then simmer for 25 minutes
5. Add the thickened cream (or sour cream if preferred). Simmer for 15 minutes
6. Separate the chicken and the liquid.
7. Simmer the liquid for at least 15 min, longer if you want thicker sauce

14 May 2017: 
Serve with rice or flat bread e.g. naan, roti, paratha, pita

Spaghetti Bolognese Meat Sauce Recipe

Adapted from: Julie Goodwin's Bolognese Sauce Recipe

3 teaspoons Oil, preferably Olive Oil or Peanut Oil
5 cloves garlic, or more as desired, crushed then diced
1 large brown onion, diced
1 kg Minced Meat, preferably Beef for Bolognese
2 x 810g tins crushed tomatoes - use blender to make smooth sauce
1/4 cup sugar, or more as desired (3 ladle spoons for sweet-style)
1 teaspoon salt, or more as desired
a few sprinkles of freshly ground peppercorns
optional: oregano, dried bay leaf or other herbs

1. Saute garlic and onions in olive oil or peanut oil until soft but not brown
2. Add mince and salt, mix well, then stir every now and then until brown.
3. Add the crushed/blended tomatoes and herbs then mix well
4. On the stove top, simmer uncovered over very low heat for 2 hours. Make sure you stir it frequently, otherwise the meat on the bottom of the pot will burn
5. Meat sauce can be kept in the freezer for convenient thawing when needed. Use storage containers or packets according to required serving size.

14 May 2017:
Before serving, sprinkle mozzarella cheese or cheese melts then microwave for 1 minute or so until the cheese is melted

Crepes Recipe

Adapted from King Arthur Flour Parisian Street Vendor Crepes and Pillsbury Basic Crepes

4 large eggs 
350 ml Zymil Full Cream Milk
3 1/2 tablespoons margarine or butter or oil
2 cups plain flour e.g. Lighthouse Biscuit, Pastry & Cake Plain Flour
1/2 teaspoon salt
1/8 teaspoon Queen Organic Vanilla Bean Paste
4 teaspoons raw sugar (more or less to your preference)

1. Mix the liquids then add the solids then combine well
2. Cook and fill as desired

14 May 2017: 
English Brekky Wrap: Bacon, Scrambled Egg, MasterFoods Smokey BBQ Sauce

To My Dearest Darling Araliya Lorena,

I love you forever, no matter what. 

Your Mother Lani