North African saffron & honey style chicken with a bit of personal mix 🥘

Tonight’s dish, is taken from one of my pencilled down recipes in my recipe book, I’ve always been writing down my favourites recipes. I like exploring dishes from all around the world 🗺

I’ve made North African chicken ages ago and I did like but thought I’d give it a twist tonight and followed the thought of doing Andalusian style chicken while ago as well. I like adding nuts and all types of dry fruits to my dishes, as well as something savoury to cut too much sweetness.

So follow this recipe for something delish 😋

North African style chicken with a twist recipe :-

Ingredients for 2 :-

2 Chicken breasts (or whatever chicken you prefer) 4 tablespoon olive oil 1 large onion 3 garlic gloves (crushed) 7 cm Fresh ginger, chopped or grated 3 cinnamon sticks 1 teaspoon ground ginger 400 g can chopped tomatoes or fresh1 tablespoon Harrisa paste 150 ml chicken stock 1 teaspoon saffron 2 tablespoons honey 1 big squeeze of lemon Small bunch of Fresh coriander, choppedHandful of different types of nuts/dried fruits – I used almonds, hazelnuts and some dried cranberry

Method :-

Cut the chicken breasts into halves, heat the olive oil in a sauté pan, add the chicken and fry until the chicken is golden brown, take the chicken out and place onto the plate, keep it warm
Add some more olive oil into a pan, add the onion and sauté for 5 mins, next add the garlic, fresh ginger and cinnamon, cook for further 2-3 minutes, add ground ginger and cook for another 1 minute, add the nuts and dried fruits ( nuts of your choice, I cut my almonds and hazelnuts in smaller pieces, and also cut my dried fruits)
Stir in tomatoes and harrisa paste, cook gently for 5 minutes on the medium heat. Stir in chicken stock, saffron and some extra seasoning if needed. Bring to boil, return the chicken to the pan, simmer for around 20 minutes until the mixture reduce in size and becomes thicker.
Add honey and squeeze lemon in, cook for another 2-3 minutes.

You can serve it with anything you want, I served mine with mash potatoes due to personal preferences but it will go nicely with either some rice, couscous or just boiled potatoes 🙂 sprinkle coriander on top.

Enjoy 😊

Xoxo

Italian almond magic custard cake!

Today’s recipe will definitely fulfil one of those cravings for something sweet but not too sweet if you know what I mean?!

Italian almond magic custard cake- it’s not too heavy, it won’t leave you thinking ‘ damn I feel like I had too much, and that’s s bit too sweet’. The rich flavour that those toasted almonds give is just mmmm… trust me it will leave you just satisfied 🙂

So keep on reading this post to find out the recipe and see some tempting photos to go and make this right this second 😉 👇🏼👇🏼👇🏼

Italian custard magic cake recipe :-

Ingredients for the Cake :-

4 eggs ( separate yolk from the whites)
1 1/4 cup sugar
3/4 cup self raising flour
Few drops of vanilla extract, or 16g pack of vanilla sugar
130 g butter, melted
2 (not full) cups of full fat lukewarm milk

Ingredients for the Honey Syrup :-

2/3 tablespoons honey (use the proper honey, not one of those sugary sticky things)
1/3 cup sugar
1/3 cup water

1/2 pack of toasted flakes almonds

Method :–

Preheat an oven to 150°C. Line the base and sides of a 20cm round cake pan

When you’re ready in a mixing bowl, beat egg whites with an electric mixer until firm peaks form and then put it on the side.

In a different bowl, beat the egg yolks, sugar, vanilla and water with an electric mixer until mixture is light and fluffy. Gradually add in the butter until mixed through.

On a low speed, add flour and mix in until just combined. Pour in the lukewarm milk slowly, making sure it’s fully mixed. At the end gently fold in beaten egg whites until it’s all mixed together

Now Pour mixture into pan and bake for 1 hour 15 minutes or until the top is golden, and the centre is slightly wobbly. When you put wooden stick in it comes out clean, Cool in the pan until completely cold.

Honey Syrup :-

In a saucepan combine together sugar, water and honey. Stir over medium heat until boiling, reduce the heat and simmer for around 30 mins. Allow to cool completely, I find out that the mixture only thickness up for me once it’s cool, so don’t worry if it didn’t thicken once simmering.

Once the cake is finished, turn up the oven to 200c, put the almonds flakes in, leave them there until they reach this nice golden colour. When ready take out and sprinkle over the top of the cake, drizzle with syrup and serve.

Enjoy 🍰

Xoxo

Did someone say Haggis??!

Hi, Hello,or should I even say Czesc?

I’m not quite sure how to really start?but lets give a go,shall I?
My name is Dagmara (Little Polish feeder to a Scottish lad huh)

Okay enough of that, maybe sometime later I will post all about my life, but hey ho lets get down to business, my first ever post is dedicated to well-known Scottish dish, I bet you are probably wondering why huh? Since I’m Polish and there is million other recipes I could prepare, well today is Rabbie Burns night a very famous night in Scotland, If you are not familiar with the story well let me tell you Rabbie Burn was a Scottish poet and lyricist. And to celebrate the poet himself and his poetry Scots eat “Haggis,Neeps & Tatties” if you want to find about more about the tradition you can easily access the famous Mr. Google and it will give you answers and some good insights of the tradition. 😉

So the recipe you’re interested in (I hope) is the Famous Haggis,Neeps & Tatties, and top of that some Wishey sauce since its Scotland right?!! ..

“Haggis, Neeps & Tatties with Wishey Sauce”

Haggis –

1 can or fresh packaging

Turnip (Neeps) –

Boil, mash with a couple spoons of butter until nice and creamy,can easily add some salt or fresh ground pepper if you like

Potatoes-

Peel, Boil in salted water, mash in couple spoons of butter,can add either some milk or double cream ( make sure, not too much so its not too watery)

Whiskey sauce –

2 Tablespoons of butter
2 shallots
4 Tablespoons of Whiskey of your choice
1/2 – cup beef stock
1 or 2 tablespoons of double cream

Method –

Remove the Haggis from Packaging,follow the packaging instructions,
if you like myself are using the cooking tin, place in the tin at the very bottom leaving the space for the rest of the ingredients, (I’ll be honest i didn’t have the special restaurant metal tin,so i used the oven casserole tin)
Boiled Neeps, mash with butter, place in the tin on top of the Haggis,make sure it’s nice and nit
Boiled potatoes,mash with of the previously mentioned ingredients, i like mashing them just with butter,does the job.Place then on top of Neeps, and you can either place it on the plate straight away or put in the 175c oven for 15 minutes
While you’re waiting prepare the Whiskey sauce, Saute finely chopped shallots with butter until translucent, add the Whiskey and stir well. Add the beef stock and stir for another minute or two just to reduce the sauce, lower the heat and add the cream,stir a bit more. Add salt and pepper if desired.
take the haggis out place on the plate,pour sauce over it

Voila! You can now enjoy it & have some Whiskey along with it.