As someone that cooks a lot I always get asked if I bake as well and the truth is no…I hate baking! I find the process too complex and time consuming but luckily I’ve found a recipe that’s quick, easy, minimal ingredients and tastes phenomenal. Give it a go, you won’t be disappointed.
Serves 8, Vegetarian.
– 200g Ground Almonds.
– 150g Self raising flour.
– 140g Sugar.
– 3 Eggs.
– 150g Coconut oil, melted.
– 250g Frozen raspberries.
– 3 Tablespoons of flaked almonds.
1. Mix together the almonds, flour, sugar, eggs and oil.
2. Line an oven proof dish that has high edges with baking parchment, spread half the mixture to cover the entire bottom of the dish.
3. Spread the frozen raspberries over the first layer of mixture and then top with the remaining half of the mixture, sprinkle the flaked almonds on top.
4. Bake in a preheated oven at 200C for 50 minutes.
Anyone who’s into Japanese food will know that Katsu Curry is kind of a big deal, succulent breaded chicken served with a rich and flavourful sauce, what’s not to love?
I’ve managed to come up with a no fuss recipe using easy to get hold of ingredients without compromising on flavour, also the chicken is baked rather than deep fried which makes this a healthier version.
– 2 Chicken breasts.
– 2 Slices of white bread or you can buy Panko breadcrumbs.
– 1 Teaspoon of Chinese five spice, optional.
– 1 Egg, whisked.
– Salt and Pepper to season.
– 2 Large carrots, peeled and chopped.
– 1 Large onion, diced.
– 1 Chilli, chopped.
– 2 Garlic cloves, crushed.
– ½ A pint of chicken stock.
– 2 Tablespoons of smooth peanut butter.
– 1 Tablespoon of curry powder.
– 1 Tablespoon of light soy sauce.
– Salt and pepper to taste.
1. In a blender blitz together the bread, Chinese five spice, salt and pepper.
2. Beat an egg, coat the chicken in egg followed by the breadcrumb mix, place on a baking tray lined with baking parchment and cook in a preheated oven at 200C for 25 minutes.
3. Meanwhile in a large saucepan fry together the carrots, onions, chilli and garlic until soft, once soft blend then add the peanut butter, stock, soy sauce and curry powder and blend again and that’s your sauce done, serve with the chicken once cooked and a side of rice.
Dauphinoise potatoes make for a deliciously indulgent side dish, ideal if entertaining guests and wanting to impress, also the perfect accompaniment to steak or your Sunday roast.
Guaranteed you’ll already have most of the ingredients in your kitchen so why not give this easy yet extremely satisfying recipe a go?
Serves 4, Gluten Free, Vegetarian.
– 300ml Double Cream.
– 300ml Milk.
– 3 Garlic Cloves, crushed.
– 2 or 3 Large Potatoes, thinly sliced.
– 2 Sprig of Rosemary, optional.
– 100g Cheddar Cheese, grated.
1. Tip the cream, milk, garlic and 1 rosemary sprig (optional) into a large saucepan, bring to simmer.
2. Slice potatoes as thinly as possible, add them to the pan and simmer until just cooked.
3. Remove rosemary and discard. Using a slotted spoon if you have one, separate the potatoes from the cream and lay out in a wide ovenproof dish, pour over the garlic and rosemary infused cream.
4. Scatter over the cheese and sprigs of rosemary for decoration (optional).
5. Place in a preheated oven at 190C for 30 minutes or until potatoes are soft and cheese is golden.