Gingerbread cupcakes with a salted caramel icing – what a better way to start the New Year! These gingerbread cupcakes were made by my daughter, Emily, and were simply delicious. The nutmeg and ginger spices make a pleasant change to the usual vanilla cupcakes.
The recipe makes 12 gingerbread cupcakes.
Chicken and Mushroom Curry is a quick and easy dish to make. It is a favourite of my daughters’ and made in one pan – so less washing up! It’s delicious served with rice and/or poppadoms and mango chutney. I use brown rice because I prefer it, but it can be served with long grain rice or even pasta.
- 1 tbsp Cooking Oil
- 1 Small Chopped Onion
- 2 Cloves Garlic
- 2 tsp Tomato Puree
- 1 Chicken Oxo Cube
- 60g Raisins
- 1 dsp Jam
- 2 Raw Diced Chicken Breast
- 120g Chopped Mushrooms
- 2 tbsp Plain Flour
- 300ml Milk
- 300ml Water
- 200g Brown Rice
1 Place the oil in a pan over a moderately high temperature, & when hot, add the chopped onion, garlic, tomato puree, oxo cube, raisins & jam.
2 After 2 minutes, add the diced chicken breast & cook until the chicken shows no sign of pink flesh.
3 Add the mushrooms.
4 Stir in the plain flour.
5 Add the milk & water, stirring well.
6 Simmer over a low heat for 20 minutes, stirring occasionally.
7 In a separate saucepan boil a litre of water. Add the rice & continue to cook for 20 minutes & then drain.
This recipe for Chicken & Mushroom Curry serves two, so is simple to adapt for a single person or a family. As both my daughters are students, I often make the curry in bulk and freeze it in individual portions for them to reheat at university. Having said that, they often use this recipe (sometimes adapting it to use the ingredients they have) and make chicken curry themselves.
For an even simpler recipe for chicken curry for one, click here
Mince Pies are really simple to make and yet so delicious. Christmas would not be the same without mince pies! The recipe I’m sharing uses mincemeat straight from the jar and traditional short crust pastry that melts in the mouth. I also include variations that will make your mince pies special.
Continue reading “Mince Pies – An Easy Recipe to follow”
Camembert is a delicious soft and creamy cheese. It was first made in the late eighteenth century in Camembert, Normandy – hence its name! When camembert is fried in breadcrumbs the exterior is crispy, but when you cut into it the middle oozes out onto your plate. It is an easy dish to make as a starter that’s guaranteed to please your guests – just serve with redcurrant sauce and a small side salad. I must confess to sometimes serving pan fried camembert as a main course for my family, I simply increase the amount of salad and serve with fresh crusty bread. Here’s how I make the dish for two people.
Continue reading “Camembert – Pan Fried to set your Taste Buds Watering”