Chicken Tagine

Nothing like a taste of North Africa 

Ingredients

• 2 table spoons Olive Oil
• 4 Chicken breasts 
• 1 onion chopped 
• 1 table spoon of root ginger 
• 150 -200 ml water
• bit of turmeric / Cumin powder 
• 1 table spoon of honey 
• parsley roughly chopped 
• Lemon to serve if wanted 

Method 

• Pre heat the oven to 190c.
• Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly colored. Add the onion and ginger, then fry for a further 2 mins.
• In a move the chicken into a Tagine or a casserole dish with a lid. add the water to the dish (start with 150 ml, if more is needed then add it) and add Carrots, honey and turmeric than place in preheated oven. 
• Leave in the oven for 40-45 minutes, checking half way through, if it looks to dry then add the remainder of the water. 
• Serve 

I find this goes well with couscous, olives and extra parsley 

Cheese and Bacon Bread

Basically this recipe this is Stomboli, but instead of tomatoes and mozzarella i just use cheese and bacon. 

Ingredients

• 2 Table Spoons 
• 2 handfuls of bail leaves 
• 340g of strong white flour (extra will be needed for kneading) 
• 200ml warm water
• 1 tsp caster sugar 
• 7g fast action yeast
• pinch of salt 
• pack of bacon 
• 175g grated cheese 

Method

• Put the oil and basil leaves into a pestle and motor (masher bowl) and pound until slightly crushed. leave on the side for 20 or so minutes. 
• In the mean time, combine the the flour, yeast, salt and sugar in a mixing bowl and create a well in the center. Add the basil infused oil into the well and gradually add the warm water. Mix until you have a soft dough. Knead by hand for 10 minutes until dough is elastic, place in a oil large bowl and place in an airing cuboard or in a warm place for around an hour or until dough has doubled in size. 
• Whilst Dough is rising, cook the bacon and great the cheese. Set aside until later. 
• When dough has risen, place on floured surface and kneed. Roll into a rectangle, roughly 50*20 cm and brush with oil. The scatter the cheese and bacon all over the dough. fold the ends over and roll the dough tight like you would a Swiss roll. 
• Place the rolled dough on to an oil baking try, make sure the seem is on the bottom, cover with cling film and place in a warm loacation until the mixture has doubled in soe again (should be around an hour) 
• Preheat the oven to 220c/gas 7. 
• Remove dough from warm loaction, remove cleam film and brush oil. Bake in the over for 30 minutes, the reduce the temperature slightly and cook for a further 10 minutes. for best result place in the middle of the oven. 
• Cool, Cut and serve.

I have found this goes well with a salad or a chunk for lunch. 

Mississippi Mud Pie

For the Pastry: 
225 g / 8 oz plain flour
2 tbsp cocoa powder 
140 g / 5 oz butter
2 tbsp caser sugar
1-2 tbsp cold water

For the Filling: 
175 g / 6 oz butter
350 g / 12 oz soft dark brown sugar
4 eggs, lightly beaten
4 tbsp cocoa powder, sifted
150 g / 5 ½ oz, plain chocolate
300 ml / 10 fl oz, single cream
1 tsp, chocolate essence

To Decorate: 
425 ml / 15 fl oz, double cream, whipped
Chocolate flakes

Method:

1. To make the pastry, sift the flour and cocoa powder into a mixing bowl. Rub in the butter with fingertips until the mixture resembles fine bread crumbs. Stir in the sugar and enough cold water to mix to a soft dough. Wrap the dough and chill in the fridge for 15 minutes.

2. Preheat the oven to 190 oC/ 375 oF/ Gas Mark 5. Roll out the pastry on a lightly floured work surface and use to line a 23-cm/ 9 inch loose- bassed flan tin or ceramic flan dish. Line with baking paper and fill with baking beans. Bake in the preheated oven for 15 minutes. Remove the paper and beans from the pastry case and cook for a further 10 minutes until crisp.

3. To make the filling, beat the butter and sugar together in a bowl and gradually beat in the eggs with the cocoa powder. Melt the chocolate and beat it into the mixture with the single cream and the chocolate essence.

4. Reduce the oven temperature to 160 oC/ 325 oC/ Gas Mark 3. Pour the mixture into the pastry case and bake for 45 minutes, or until the filling has set gently.

5. Let the mud pie cool completely, then transfer the pie to a serving plate, if you like. Cover with whipped cream.

6. Decorate the pie with chocolate flakes and curles and the chill until ready to serve

make sure you leave enough time for the cake to properly set and cool down before adding the cream to the top. 

Chocolate diabetes on a plate cake

This cake is litteraly what the name calls it. Its fill of chocolate, calories and pure yummyness.

This is one of my favourite cakes to make and I am yet to meet someone who doesn't like it.

Ingredients - Cake 

• 2 tablespoons cocoa powder
• 3 table spoons of boiling water 
• 225g (8oz) softened butter 
• 225g (8oz) Caster sugar
• 2 level teaspoons of baking powder

Method

• Pre heat the oven to 180oC/ Gas Mark 4/ Fan 160oC. Grease to baking tins (20cm 8inch preferred) and line with baking paper (tin foil can be used just be careful) 
• Mix together the cocoa powder and boiling water into the mixing bowl and stir until smooth, leave to cool slightly then measure and add the remaining ingredients to the mixing bowl. Gently stir all ingredients together for a minute or so then mix until mixture is smooth.
• Evenly spread the mixture into the two tins and place in the oven. Leave to bake for 22-26 minutes (or until well risen) Leave to cool for 5-10 minutes then empty tine on to a wire rack and leave to cool. Meanwhile proceed to make the icing  

Ingredients - Icing

• 120g of butter
• 2 ½ cups of icing sugar (sifted)
• ½ cup of cocoa powder
• 1/3 cup of milk

more icing may be needed depending on how generous you are with it 

Method

• Chop the butter, place it in a bowl and cream it, this can be done by using a spoon or a mixer.
• Add the cocoa and the icing sugar a little at a time and beat into the butter.
• Add the milk and mix until smooth and light. it should be a consistent colour. 

Building of the cake 

• 16 kit-kat sticks will be needed
• A big bag of chocolate buttons (optional)
• A big bag of M&M's or something colourful for the top (mini eggs suggested for Easter time) 

Wait until the sponge has cooled and then spread the icing over one of the cakes, at this point you can add chocolate buttons to ensure that the cake is chocolate heaven but this is optional. Place the other sponge on top of the iced sponge and spread icing all over the top and side of the cake. When the cake is completely covered in icing place the Kit kats evenly around the sides, if you want the cake completely surrounded by Kit kats you will need around 32 sticks. Once the Kit Kats have been placed around the cake place your chosen topping on top. 

Enjoy :) 

Easter Cake 

M&M topping 

No Kit Kats 

Chocolate Mug Cake

This recipe is so simple to do. really good for girls nights in or something for a quick and eassy dessert at a dinner party.

serves 1 

Ingredients

• 4 tablespoons self rising flour
• 4 tablespoons sugar
• 1 egg
• 3 tablespoons cocoa powder
• 3 tablespoons of chocolate spread (Nutella works best) 
• 3 tablespoons milk
• 3 tablespoons olive or vegetable oil (melted butter can also be used) 

      This recipe can be made without Nutella. I personally prefer it with. 

Method

1. Combine all ingredients in a large coffee mug.
2. Whisk well with a fork until smooth.
3. Microwave on high for 1 1/2 – 3 minutes. 
4. Top with whipped cream, marshmallows and a little chocolate sauce.
5. Sit back and enjoy