One of my favourite chicken dishes is this Andalusian chicken, purely because it got everything in it- it’s sweet, spicy and rich of all the flavours, hint of saffron gives this recipe delicioussss taste 🥘👅

Scroll down and see the recipe 👇🏼👇🏼👇🏼

Ingredients for 2 servings :-

Stock cube dissolved in a half cup of water

Large pinch of saffron

Onion, sliced

1 red chilli, chopped

Large pinch of cinnamon

2 chicken breasts, cut into bite sizes

Big splash of sherry vinegar

1 tablespoon honey

Cherry tomatoes (optional)

3 tablespoons raisins

Toasted almond flakes & pine nuts

Chopped coriander

To serve rice/bread

Method :-

• Dissolve stock cube in a half cup of water and add saffron, leave it for few minutes. Heat the oil in a pan and cook the onion until it is soft. add the chicken. Cook for a few mins until the chicken is browned all over.
• Add the cinnamon and chilli, and cook for a couple of minutes. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 15 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts.

Serve with your own choice, either rice/ bread or potatoes

Enjoy 😊

Hey,

It’s been a while huh?!?

Well I’m back with some summer treats for you for those tropical sunny days 😎

Follow the recipe below for this refreshing meringue cake roll, easy and tasty 😋

Ingredients :-

• 5 egg whites
• 150g sugar
• 2 teaspoons cornflour
• 3 passion fruits
• 1 mango
• 300ml double cream

• Icing sugar

Method :-

preheat oven to 150c

Whisk the eggs whites, once starting to become foamy start adding the sugar, make sure the the stiff peaks form, once nice and finished add the corn flour

Spread on the already prepared tray with baking paper and put in the oven for around an hour, once taken out let it cool a little

Lay a sheet of greaseproof paper on the work surface and sprinkle with the icing sugar. Carefully turn out the meringue onto the paper and peel away the sheet attached to its base. Carefully flip back over.

Whip the double cream, spread over meringue, scatter the mango and passion fruit over the double cream.

Roll the meringue to make a roll, I used the short side hence it cracked so much and it’s shorter (silly)

Dust with icing sugar and put away for at least 30 minutes into a fridge before serving

Enjoy 🙂

There really is nothing quite like a freshly baked mac & cheese pie straight from the oven & knowing it’s very very easy to make 😛

Scroll down to see the recipe 👇🏼👇🏼👇🏼

Ingredients for 12 serving :- (please be aware if you read ingredients I never follow grams etc I just see if enough or not so how you feel as well)

• 400g macaroni pasta / or any pasta
• 50g butter
• 20g flour
• 100ml milk
• 1 onion
• 4 tablespoons mustard – I used polish “sarebska”
• Grated cheddar, I used half cheaper half grated mozzarella
• Salt and pepper to taste
• Vinegar I’ve been using sherry vinegar recently
• Either pre bought puff pastry or homemade one- what’s easier for you

Method :-

• Boil the pasta in the boiling salty water, according to the packaging instructions.
• Chop the onion, drain the macaroni if ready and set aside.
• Add the butter to the pot and then onion, sweat the onion until soft.
• Add the flour and mix together until incorporated together. Once it’s mixed add the mustard, vinegar ( I usually give few big splashes of vinegar and then extra just so it’s enough 😂) and then add the milk, mix together so the mixture is runny but still thick, if you think it’s too thick add more milk if it’s too runny add little flour but you can just start adding cheese if you prefer, I use as much cheese as possible so it’s like gluey when you stir it around. – add salt and pepper to Taste
• Heat up your oven to 180/200 degrees.
• Add the cooked macaroni to your sauce and mix well.
• Roll out puff pastry in the shells, and Fill the shells with your macaroni.
• Cook for 12 minutes, then take out sprinkle some more cheese and bake for another 20 minutes, checking few times in between if it’s not burning

Take out and enjoy 🙂

Ingredients for 1 :-

Method :-

• Sauté the shallots in butter with the garlic, rosemary, and peppercorns until the shallots have softened but haven’t begun to caramelize, few minutes.
• Add the red wine and reduce until the liquid has almost entirely evaporated. Add the stock then reduce until thick and saucy, about 20 minutes.( do not add the chocolate just yet)
• Let the steaks rest on the counter until they’ve reached room temperature.
• season steaks with salt and paper , if desired. Heat medium skillet to high-medium temperature. Once warm, rub the steaks with some olive oil, and add the steaks to the pan, cook to rare, medium-rare (depending on the thickness, could be 1-2 minutes per side or 3-4 minutes).
• After flipping the steak, add the butter. Spoon melted butter onto the steaks to baste them. Turn off the heat. And leave the steaks on the pan with butter for around 10 minutes. It’ll brown along with the steak, helping lock in moisture and adding a nice nutty flavor.
• Transfer the steaks to a plate to let rest a minute or two before cutting.
• Meanwhile, whisk the chocolate into the still warm sauce, making sure to avoid boiling. Strain the sauce before serving it alongside or on top of the steaks. 

Easy recipe if you feel a little bit more fancy but still want it to be done relatively quick.

Ingredients for 1 serving :-

• 1 duck breast
• 3 tablespoons five spice powder
• Tablespoon butter
• 3 tablespoons orange juice
• 1 tablespoon sugar
• Chinese’s egg noodles
• Some fresh coriander

Method :-

• Cook the noodles following the instructions, let it set for a bit
• Rub the duck breast with five-spice, preheat the frying pan to high-heat and put some butter on it, cook the duck breast skin down for 7 minutes depending the on the thickness on your breast, make sure the skin is crispy but it too burned. Pour out the duck fat and oils from the pan and put the breast on other side and fry for 6 minutes, take out of the pan and let rest for at least 10 minutes on warm plate, cut and assign.
• Use the left duck fat and oil add orange juice and sugar and simmer on the pan for few minutes, add the noddles and toss around for another few minutes, take off the heat and add some fresh coriander
• Serve.

Who doesn’t like a some Thai curry huh? Specially with this falling apart beef chunks.

I guarantee to you that this recipe will definitely get your taste buds going with it’s fragrant, savoury and authentic flavours. It is very rich beef dish with all the exotic flavours of Thailand.

Remember if you do not like it with beef it can be swapped for any kind of meat – chicken, lamb or even seafood

Follow the recipe below to see the method

Ingredients (serves 2) :-

• Rump steak, cut into bite- sized chunks
• 5 cloves
• 10 cardamom pods
• 200ml can coconut milk
• 2 teaspoons Thai fish sauce
• 175 ml beef stock
• Handful peanuts
• 2 medium size potatoes
• Small piece of fresh ginger
• 2 teaspoons tamarind paste

For the curry pate ( you’ll need a blender) :-

• 1 red chilli
• 5 cloves
• 1 stalk of lemongrass
• 1 cinnamon stick
• 10 cardamom pods
• 4 garlic gloves
• 2 shallots
• Handful of coriander
• Olive oil (splash)

Method :-

• To make a curry paste, put all the ingredients into a blender and blend until nice and smooth, doesn’t need to be very paste looking like just so it all mix together

• For the meat, heat up cloves and cardamom in the pan until it realise the flavours, take off and put aside.
• In the same pan put the olive oil, and fry the curry paste, add the beef chunks and fry until the beef brown, around 5 minutes.
• Add the rest of the ingredients and shimmer for 40 minutes, stirring occasionally so it doesn’t burn.
• Serve with jasmine rice, topped with extra peanuts and coriander

Who doesn’t like traditional Italian pasta, with lots of cheese and pancetta?! .. exactly thought so🍝🧀 🥓 follow this recipe to see the right technique and make it perfect every time.

What I like about this dish, is that let’s be honest it’s easy, and the ingredients required are I believe everyone’s essentials in the kitchen, pasta? Check, bacon? Check, cheese? Check.. so just make it if you don’t have an idea what to have for dinner 🍝🧀 🥓🧀🥓🧀🥓🍝

Ingredients for 1 serving :-

• Handful of pasta- any you like spaghetti, linguine or tagliatelle- I personally used tagliatelle.
• 4 strips of pancetta or unsmoked bacon, I used both
• 2 garlic gloves , crushed
• Olive oil, salt and pepper to taste
• 3 eggs
• 20g Parmesan cheese grated, and some extra for serving
• 20 g pecorino cheese, grated and some extra for serving
• 1 spring of fresh thyme,optional

Method :-

Bring saucepan of salted water to the boil. Add the pasta, and cook for 10 minutes or until cooked, or following the instructions on the packaging

Heat the oil in a frying pan over medium heat. Add the pancetta( chopped) and garlic, fry, stirring for 6-7 minutes, or until all crispy.

Beat the eggs and cheeses together, add some pepper and salt to taste if required, and thyme if using. Drain the pasta and return to the pan. Add the eggs, pancetta, and the remaking oil, and stir all until well coated. Serve hot, sprinkled with some cheese and thyme

Enjoy 🙂

Ever wondered how to do this very basic chocolate fondant without failing??!

Follow the recipe to find out!

Ingredients for 4 :-

• cocoa powder or icing powder for dusting

• Serve with ice cream or any sauce

Method :-

• Preheat oven to 200 degrees c,/fan grease the inside of the ramekin dishes, sprinkle flour inside each dish, turning it around until the butter is covered with. A thin layer of it. Tip out any excess flour. Line the base of ramekins with a small discs of baking parchment.
• Gently melt together the chocolate and butter in a bowl over a simmering water, stirring occasionally. Make sure the bowl does not touch the water. Allow to cool little.

• In a different bowl wish together eggs and sugar, once the chocolate mixture cooled slightly add it to the eggs and sugar mixture, and combine well together, fold in tablespoon flour into a mixture.
• Divide the mixture between the ramekins, making sure it doesn’t fill the whole ramekin, 3/4 of it.
• Bake the fondants on a baking tray in the middle of the oven for 12 minutes. The middle of the fondant should look liquidy/runny, and the outside bit harder.

Run a sharp knife around the edges of the ramekins, place a serving plate over each one, and invent the fondant onto the plate. gently remove the ramekin, peel of the parchment paper. And dust with icing powder.

Serve immediately with anything you fancy!

Try and see if you like it..

Ingredients for 1 serving :-

1 chicken breast

3 thin slices of Brie cheese

2 strings fresh rosemary

Grapes (15/20 grapes)

3 potatoes

2 parsnips

1 large pear

1 shallot

1/2 cup white wine

Olive oil

Pinch of sugar

• Salt and pepper (for tasting, optional)
• Tablespoon Double cream
• 1 tablespoon butter

Method :-

• Prepare sauce by chilling the shallots and frying the for 1/2 minutes, adding two rosemary strings, stirring for further minute, cut the grapes into half, add the grapes to shallots and rosemary, keep on stirring for few minutes. Add the white wine and let it sit it there on low heat for few minutes, stirring occasionally. Add sugar if needed

• For the potato purée, put potatoes and parsnip in water and boil until soft. Peel the pear and chop it. Add parsnip, potatoes and pear to food processor and blend until smooth, add butter and double cream, salt if required.
• For the chicken, slice a little pocket, stuff with pieces of Brie cheese and put in the oven for 30/40 minutes

Serve hot.

Still don’t have an idea what to make Thursday afternoon dinner?! 💡

Well why not try this very quick and amazing full of flavour –

Garlic butter chicken and potatoes skillet 🍽✨

You know what’s good about it? It’s doesn’t require a lot of clean up afterwards 🤪

Ingredients for 1 :-

• 1 chicken breast , cut into stripes

• 2 tablespoons soy sauce

• 2 tablespoons olive oil

• 1 tablespoon hot sauce sriracha

• Fresh pepper

• 5 big potatoes cut into chunks

• 5 tablespoons butter

• 5 garlic gloves

• 5 springs of fresh thyme

• 2 tablespoons fresh rosemary

• 2 teaspoons oregano

• Salt and pepper

• Potato seasoning

Method :-

• In a bowl, combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.

• boil the potatoes in boiling salted water for 8 minutes.

• In large skillet put mix 3 tablespoons butter. When butter is melted, add drained potatoes. Cook for about 4 minutes, stir in the potato seasoning as much as you like and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside.

• Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, and fresh herbs. Lay the chicken strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your chicken .

• Right before chicken is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.

Enjoy 😉