Thai Chicken Risotto

Delicious Magazine has provided another winner, and it's super easy because you start it off in a heavy casserole dish on top of the stove, then plonk it in the oven for about half an hour to finish it off.

Quantities are for 6, so you can adapt it for however many people you're cooking for

You need:

Peanut oil
500 gr chicken thigh fillets, cut into 2cm pieces
1 onion finely chopped
1 red chilli, chopped and de-seeded
2 cloves of garlic, crushed
4 kaffir lime leaves finely shredded
1 1/2 cups arborio rice
1/4 cup Thai red curry paste
2 cups chicken stock  (I used water)
1 cup coconut cream
2 tbsp fish sauce
200 gr green beans, trimmed and chopped
Coriander, fried Asian shallots and lime wedges (to serve)

Preheat oven to 180 c
Heat oil in flame proof casserole dish and then add the chicken in batches and fry until browned. Remove the chicken and add the onion, chilli, garlic and half the kaffir lime leaves and fry for a couple of minutes, stirring constantly. Add the rice and curry paste and stir to coat the grains
Return the chicken to the dish with the stock and half a cup of water. Let it simmer then cover with the lid and cook in the oven for about 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans then cover and let stand for 10 minutes.


Top the risotto with the chopped coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime wedges.

Dinner is served

Plum tray bake - Delicious!

Another fabulous recipe from Valli Little in Delicious Magazine

I made this at the weekend and I have to say it was well worth the effort. In fact it wasn't difficult or involved at all.

You need
250gr cream cheese at room temperature
1tsp vanilla extract
1/4 cup (55gr) caster sugar
4 eggs
175gr softened unsalted butter
175gr brown sugar
200gr self-raising flour-sifted
400gr plums, sliced with stones removes
Icing sugar to dust

Preheat oven to 180 c and grease and line a 24x24 cake pan or 28x18 lamington tray.

In a mixing bowl add cream cheese, caster sugar, vanilla and 1 eggs and beat 2 to 3 minutes until smooth

Place butter, brown sugar, flour and the other 3 eggs in a clean bowl and beat until creamy.
Spread half the flour mixture in the bottom of the cake pan, then half the cream cheese mix and swirl it around a little so they meld together, then top with half the plums.

Repeat that process with the flour mix, cream cheese mix and plums and bake in the oven for 45 minutes or until golden and cooked in the middle. 

This is not only a great cake for afternoon tea but also a great dessert cake/slice. Valli included a white chocolate custard with this, but that doesn't do it for me to be honest, a little too sweet, so I went with cream and a scoop of vanilla ice-cream.

When baking this I put it in for 40 minutes then tested it with a skewer...it needed the 45 minutes.

Fig and Berry Slice

This is a recipe from a Weight Watchers book and it's not bad at all.

In fact it's quite nice with a cuppa of an afternoon, or as something sweet for breakfast

You'll need

8 dried figs (chopped)
1 tablespoon of honey
1/4 cup water
60 grams butter (or margarine)
1/4 cup sugar
1 1/4 cups plain flour

Topping
200 gr frozen raspberries (I used mixed berries)
1/2 cup raspberry jam

Preheat the oven to 180 degrees and grease and line a 20x30 lamington tray. (I used a 20x20 cake pan)

Combine the figs, honey and water in a saucepan and bring to the boil, then simmer for 5 minutes and let cool

Beat the butter and sugar together until pale and fluffy then stir in the flour and cooled fig mixture. Place it in the baking tray and press down with a fork then bake for 20 minutes.

Combine the raspberries and jam in a saucepan and bring to the boil then let cool for a minute
Spoon it over the cooked slice and allow to cool before slicing and serving

Delicious

Slow roasted tomatoes

These are easy....especially if you've got a couple of bushes going crazy in the garden

I picked these when I got home from the beach...and I didn't want to just throw them in a salad or a spaghetti sauce....even though both are very nice ways to use them

So I decided to slow roast them

Preheat the oven to about 100 degrees

Cut the tomatoes in half and place them on a lined baking tray.

Season with freshly ground salt and pepper, then drizzle some olive oil over them

Put them in the oven and let them roast for about 2 and a half hours

That's it

They go from this.....

To this...

EAT

You can speed up the process a little...preheat oven to 150 and check on them after an hour...it really all depends on you and how juicy you like your roasted tomatoes.

It's a great way to use up all those tomatoes that spring up in the garden

Apricot Walnut Shortcake Slice

Time to bake again...This time a nice slice.

It's good as a dessert with some cream or ice-cream...or with an afternoon cuppa, or even for breakfast.

You'll need
------------
1 x 410gr can bakers apricot halves (no added sugar)
125gr softened butter
1/2 cup caster sugar
slurp of vanilla
2 eggs
1 1/2 cups self raising flour
1 cup walnuts
extra 2 tablespoons sugar


Pre-heat your oven to 180 deg fan forced.
Grease and line a 20cm square cake pan

Cream the butter and sugar and vanilla till light and fluffy. Add the eggs, one at a time, then the flour, half a cup at a time. The mix will be quite dry. Spoon it into the cake tin and smooth the top. Spoon the apricots on top and then sprinkle with the extra sugar and the walnuts. Unfortunately, I didn't have a full cup of walnuts. Pity because they make it extra delicious....but if you don't like nuts you don't have to use them

Bake for 30 minutes, then cover with foil and bake for another 25 minutes.

Let it cool and eat....even for breakfast, which I did this morning with a cup of coffee.

I let mine sit in the tin for about 15 minutes before lifting it out

Told you it was easy...it's even printed on the back of the can

Enjoy

A new look for a new year

I thought it was time for a bit of a change, so let me know what you think.

Hopefully, the text will be easier to read and I'll be able to have larger photographs...the old template wouldn't allow me to modify that function

Anyway, a change is as good as a holiday right?

Chocolate Mousse cake

This is a cake recipe that, by the looks of it, shouldn't work. But it does.

It's my chocolate mouse cake and it is rich and luscious and totally addictive...and best of all, it can be prepared in advance and frozen!

It's simple. So simple that if you can turn on your oven, work the microwave and open the door to the freezer then you can make this rich dessert.

These are the things you need

20cm round cake tin
450 grams dark chocolate
4 eggs
145 grams unsalted butter 
1 tablespoon caster sugar
1 tablespoon plain flour

First off, line the cake tin with baking paper or silver foil, (do not grease it) with enough hanging over so it can cover it later. Just note, this will not work out as well if you use a larger cake tin. A smaller one will be OK, but using a larger one means you'll end up with a rather flat and solid cake.

Preheat the oven to 180 degrees.

Melt the butter and chocolate together in a bowl in the microwave then let cool to room temperature. 
Using an electric mixer, beat together the eggs and sugar until pale and creamy and fluffy
Fold in the sifted flour, then the room temperature chocolate mixture
Pour into the lined cake tin and put in a 180 degree oven for 20 minutes until the top cracks and it's still a bit wobbly. Do not leave this in the oven thinking it's undercooked because it's wobbly. It's not.

Let it cool in the tin then cover it with the foil and put it in the freezer overnight

To serve the next day, take it out of the freezer at least an hour before serving, then invert it onto a plate, cover the top with berries and serve with cream or ice-cream. Or both!

Told you this was easy!