Creamy Peri-peri Chicken

Chicken with rice served with creamy peri-peri sauce is a fantastic, super flavourful dinner. Juicy chicken breasts are seared to golden perfection and bathed in a fiery peri-peri cream sauce This chicken is perfectly seasoned and juicy and that sauce? Simply addictive!

Ingredients:

• 2 tbsp oil
• 4 boneless, skinless chicken breasts
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• salt & pepper to taste
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1 cup double cream
• 5 tbsp peri-peri sauce
• 1 tsp lemon juice
• fresh parsley or coriander, chopped for garnishing

Method:

Marinate the chicken: Season the chicken breasts with smoked paprika, garlic power, onion powder, salt & pepper. Rub the seasoning into the chicken to coat it evenly.

Sear the chicken: Heat the oil in a large skillet over medium-high heat.

Sear the chicken for 4-5 minutes per side until golden brown.

Remove the chicken from the skillet and set it aside.

Sauté the aromatic: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until soft and fragrant.

Stir in the double cream, peri-peri sauce and lemon juice. Simmer for 3-4 minutes until slightly thickened.

Return the seared chicken to the skillet, coating it in the sauce.

Lower the heat and let it simmer for 10-12 minutes until fully cooked.

Plate the rice on a plate and spoon the creamy peri-peri chicken on top. Serve with your favourite vegetables. Garnish with fresh chopped parsley or coriander.

 

Crying Tiger Beef

 Juicy tender marinated steak served with a sweet, tangy, spicy Thai dipping sauce. This quick and easy crying tiger beef is ready in 30 minutes. A classic main Thai dish you will forever crave! 

Crying Tiger Beef or "Suea Rong Hai" in Thai features ribeye steak marinated oyster sauce, soy sauce, garlic, palm sugar, garlic and lime juice. This marinade gives it that unique umami-flavour!

The beef is served with a spicy, sweet, tangy sauce called "Nahm Jim Jaew". The sauce is made of tamarind paste, toasted glutinous rice (or sticky rice as known to many), palm sugar ( I use brown sugar as not easy to find palm sugar here), shallots, coriander, fish sauce, lime juice and red Thai pepper flakes.

Ingredients:

For the beef:

• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 2x200g ribeye steaks, or any cut you prefer
• vegetable oil, for brushing

For spicy dipping sauce "Nahm Jim Jaew"

• 2 tsp raw glutinous rice
• 1 tsp tamarind concentrate
• 3 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp palm sugar or brown sugar
• 1 tbsp chili flakes
• 1 small shallots, sliced into fine wedges
• 2 tsp coriander, finely chopped

Method:

For the Beef: Combine the oyster sauce, fish sauce and brown sugar. Pour the mixture over the steaks and use your fingers to massage the marinade all over the steak pieces. Allow to marinate while you prepare the remaining ingredients.

For the dipping sauce: Toast the rice in a dry frying pan over high heat until golden brown and fragrant ( it will smell like popcorn). Use a pestle and mortar or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, lime juice, sugar, chili flakes and toasted rice powder. Mix until well combined. Then stir through the shallot and coriander. Transfer to a small serving bowl and set aside until ready to serve.

Heat a large heavy-based frying pan or a gridle over a high heat. Brush with oil. When hot, add the steaks and cook 2-3 minutes, turning the steaks every so often until you get a nice charred colour. Then turn the heat to low and continue cooking (and flipping the steaks) for another 2-3 minutes (for medium rare) or until cooked to your liking. Before slicing, transfer to a cutting board and allow to rest for 3 minutes.

Serve the steak with cabbage, fresh cucumber, tomatoes and steamed rice

Norwegian Rhubarb Cake

 

A cosy slice of Nordic tradition baked to perfection!. This moist rhubarb cake delivers just the right mix of sweet and tangy, with old-fashioned vibes that win hearts on every feed. A coffee companion, a golden treat, and your next bake-worthy moment!

Ingredients:

• 115g butter, softened
• 200g sugar
• 2 large eggs
• 120ml milk
• 1 tsp vanilla extract
• 190g plain flour
• 1½ tsp baking powder
• ¼ tsp salt
• 150g chopped fresh rhubarb, about ½ inch
• 2 tbsp sugar, for topping
• pinch of cardamom or cinnamon powder

Method:

Preheat the oven to 175ºC/165ºC for fan assist oven. Grease and line a 9 inch springform or a round cake tin with baking paper.

In a large mixing bowl, cream 115g butter and 200g sugar until light and fluffy using a hand mixer.

Beat in the eggs one at a time, mixing thoroughly after each addition.

Stir in the milk and vanilla extract until fully incorporated.

In a separate bowl, whisk together 190g flour, 1½ tsp baking powder and ¼ tsp salt. Fold the dry ingredients into the wet ingredients gradually. Stir just until combined-do not overmix.

Pour the batter into the prepares tin, smoothing the top with a spatula.

Scatter the 2 tbsp sugar and the pinch of cinnamon or cardamom over the top for extra warmth.

Bake for 40-45 minutes until golden on top and a skewer inserted in the centre comes out clean.

Cool in the pan for 10 minutes before removing. Enjoy warm or chilled, with whipped cream or a scoop of ice cream for extra joy!

Tiramisu Cake Roll

A show-stopping take on the classic tiramisu, this recipe rolls coffee soaked sponge fingers with a thick mascarpone filling to form an impressive roulade.

This delectable treat features layers of delicate ladyfingers biscuits soaked in coffee, enveloped in a creamy mascarpone filling and fresh raspberries for a touch of tanginess and finished with dusting of cocoa powder and chocolate curls. The best part? It is quick and easy to prepare, making it a perfect choice for those moments when you crave a touch of indulgence without spending hours in the kitchen.

With its absence of eggs, this Tiramisu Cake Roll offers a lighter twist on the traditional recipe, while still delivering the same rich and tantalizing flavours. The combination of the velvety mascarpone cheese, and the fresh raspberries for a touch of tanginess, and the aromatic coffee-infused biscuits, and the subtle hint of cocoa creates a harmonious medley that will delight your taste buds. Whether you are hosting a gathering, celebrating a special occasion, or simply treating yourself, tis Tiramisu Cake Roll is sure to impress with its elegant presentation and irresistible taste.

                                    

Ingredients:

• 27 pieces lady finger biscuits
• 500g mascarpone cheese, room temperature
• 6 tbsp icing sugar
• 400g double cream
• 1½ tbsp coffee granules
• 1 punnet of raspberries
• 2 tbsp cocoa powder, for dusting
• chocolate curls for decoration

Method:

In a mixing bowl, place the mascarpone cheese and beat it with a hand mixer until it becomes creamy.

Add the icing sugar and double cream to the bowl and beat again until the mixture forms medium-stiff peaks. Set it aside.

in a separate bowl, combine coffee granules and hot water, stirring until the coffee dissolves. Set it aside.

Place a 40cm x40cm baking paper on a flat surface. Take one ladyfinger biscuit at a time  and lightly dip it in the coffee syrup. Arrange the biscuits in three columns, with the long side of the biscuits facing you.

Spread 1¼ cup of the mascarpone cream evenly on top of the biscuits. Dust the top of the cream with 1 tbsp of the cocoa powder, ensuring most of the surface is coated. Keep the remaining mascarpone cream in the fridge to prevent melting.

Line a row of fresh raspberries on the long edge of the cake roll.

Gently roll the cake starting from the long side. Avoid applying too much pressure to prevent the biscuits from breaking. Fold the sides to secure the cake and place it in the freezer for 1-2 hours to set.

Remove the cake from the freezer and carefully unwrap the baking paper. Transfer the cake onto a cake serving plate.

Frost the surface of the roll with the remaining mascarpone cream and dust with cocoa powder. Now add the swirl piping on top of the roll. Add more fresh raspberries and chocolates curls for the finishing touches.

Bon appetite!