Strawberry mousse and jelly recipe 

I’d be lying if I said I did this all by myself.  I saw this recipe made by the lovely Ayesha also known as mybigfathalalblog on instagram. It looked so refreshing specially as it’s Ramadan and the weather in London at the moment is incredibly hot. I had to straight away pop to the shops and buy all the ingredients that I needed for this recipe but I added a twist to mine. I thought it would be nice to add some jelly at the buttom but I’ll be honest it was mainly so that I could get a pretty picture but I must say it really did compliment the mousse well. I hope you enjoy this yummy recipe, as it is perfect for the summer.  

Recipe is straight from mybigfathalalblogs post: 

Serves: 6/8

Ingredients:

1 box of halal jelly mixture 

1 tin condensed milk (400g)

1/4 cup lemon juice

2 tbsp icing sugar 

300g strawberries

250g cream cheese

500ml whipping cream

1 tsp vanilla extract 


Method:

  1. Mix the jelly into boiling water until dissolved (follow instructions on box) and pour into dessert glasses and leave at a angle in the fridge to set.
  2. Blend the condensed milk, lemon juice, icing sugar, strawberries and  cream cheese together.
  3. Add 1tsp of vanilla extract into the cream and whip until medium to stiff peaks form.
  4. Fold about 2/3 of the cream into the strawberry mixture.
  5. Divide the mixture in the dessert glasses where the jelly has set. 
  6. Pipe the remaining 1/3 of whipped cream on top and decorate with strawberries.


Enjoy x

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Goat cheese and red onion tart

I fell in love with this tart when I tried it out in the restaurant. The combination of the salty goats cheese and the sweetness of the caramelised onions are irresistible. The flavours ain’t only the great thing about this dish but also the simplicity of making it. Just a few ingredients is needed and little time to make. You can even make the prep of the onions beforehand or a night before.  I definitely know I’ll be making these savoury tarts again for a quick snack or a meal. 

Servings: 6

Ingredients: 

  • 200g Ready made puff pastry   
  • 3 tbsp cooking oil        
  • 3 red onions 
  • 3 tsp of sugar   
  • 120g goats cheese
  • 50ml of balsamic dressing 

Method:

1. Finely chop the red onions and fry in the oil on a medium heat for 5-10 mins until they have softened.

2. Once the onions have softened add 3 tsp of sugar until the onions start caramelising.

3. Add the balsamic dressing, reduce the heat and cook for a further 10 mins until the balsamic has reduced and cooked. The onions should now look soft and shiny.


4. Take off the heat and set this mixture aside.

5. Pre heat the oven to gas mark 6 and grease a baking tray.

6. Roll out the pastry and cut into 6 equal squares approximately 4mm. Next score a border about 1 cm from the edge without cutting the pastry.


7. Spread the onions evenly in the middle of the pastry and then crumble on the goats cheese. 


8. Pop the tray in the oven and cook for 15mins or until pastry has puffed up and become golden. 

Tuna Samosa Mixture

One of the great things about samosas, is that they are so versatile. You can use any filling you want and it will always taste great. From minced meat, chicken, mashed potato, vegetable, cheese and even chocolate! In this recipe I have used tuna and potatoes as main ingredient to make the filling. These are personally my favourite type of samosas. Just eating one never satisfies me I always seem to be going in for more.

I made a big batch which I was able to make 50 medium sized samosas. If you want to make a smaller batch remember to chnage the quantity of the amount of ingredients you use.

Ingredients:

  • 4 medium onions, chopped
  • Salt to taste
  • 1 large potato, cubed 
  • 2 tbsp of tumeric powder
  • 1 tbsp of chilli powder
  • 1 tbsp of coriander powder
  • 1 large tomato, chopped
  • 1 tsp black seed
  • Chilli, finely chopped
  • Coriander, finely chopped
  • 4 cans of tuna
  • Oil, for cooking and frying
  • Packet of spring roll sheets

Method:

  1. In a pan heat oil on a medium heat, add the chopped onions and salt until it becomes soft. Then add in the potatos and wait until it has soften. About 5-10 mins.
  2. Mix in the turmeric, chilli and coriander powder, black seeds and combine it well with the onions.
  3. Add the chopped tomatos until it has become soft 
  4.  Then add the cans of drained tuna. After the tuna has combined well with all the flavours add in the chilli and coriander for garnish. Cook for about 10 mins until tuna smells has cooked off
  5. Take off heat and let it cool down.
  6. The mixture of ready to be spooned into the somasa pastry.

Chinese Battered Chicken

I first tried this recipe in my kitchen as I had cubed chicken left to use and wanted a quick snack. It was a basic chicken covered with a flour batter. It turned out really good but I love my flavour so decided to test the recipe out again. After testing different ways I found the perfect way, and there was no going back. This recipe is not only quick but it also produces the most succulent, juicy and crispy chicken. Mouth watering. 

This is a perfect snack and after you master how it’s made, you’ll definitely be making it more than once. Alright let’s get straight into it. 
Ingredients:

For the batter

100g plain flour

1 tbsp of baking powder

A pinch of salt

1 teaspoon mustard oil ( any cooking oil)

125ml water, more if needed

 

oil, for frying

For the chicken

4 chicken breasts, cut into cubes

1 tbsp of Szechuan sauce

1 tbsp of light soy sauce

5 tablespoons cornflour

1 large pinch pepper

Method:

For the batter:

    1. Mix together plain flour, baking powder and salt. Drizzle in mustard oil and gradually add water, whisking constantly until you get a smooth batter. The consistency should be similar to cream. Cover with cling film and let sit for at least 30 minutes.
    2. Fill a deep pan or wok with oil and slowly heat to 190 C.

For the chicken:

  1. In a large dish, add the cubed chicken and mix in the szechuan and soy sauce until chcike is covered. Next mix together cornflour and white pepper and dust this on the Chicken evenly.
  2. Then dip the chicken into the batter evenly coating each piece. Transfer to the hot oil and fry until golden and the chicken is no longer pink in the centre, about 4 to 5 minutes.
  3. Scoop out with a slotted spoon, drain on kitchen towels and enjoy.

 

 

Meaty Shepards Pie

Shepherd’s pie is a classic British dish which pretty much is loved by everyone. Every person I’ve ever met has their own way of making it. This is my way which I’ve kept really simple and I reckon you can’t go wrong with it. Make sure you buy the best quality mince you can afford, as it really makes the dish.

This classic Shepherd’s pie recipe is so easy to follow and will make a delicious traditional pie topped with mashed potato. The whole family will love it. This Shepherd’s pie recipe serves 6 people and will take around 1hr to prepare and cook. It’s well worth the wait! This comforting dish certainly has become a family favourite over time.  The entire family will love this Shepherd’s pie recipe, but leftovers can be stored in an airtight container in the fridge for up to 2 days – reheat thoroughly before serving again.

Ingredients: 

 

Oil

2 Medium Onions, peeled and chopped

Minced lamb (roughly 500g)

1 packet of Colmans Shepard Pie Mix

Pinch of salt

Pinch of ground black pepper

1 chopped Tomato

Fresh Coriander Chopped 

 

For the Toppping:

 

6 large potatoes peeled and mashed

1 cup butter

1/2 cup of milk

Pinch of salt

Grated Cheddar Cheese (according to taste)

Method:

  1. Set the oven to moderate Gas Mark 4.
  2. Heat the oil in a large pan, add the onion and cook over a medium heat for 5 minutes and add a pinch of salt.
  3. After the onions have softened, add the meat and cook until browned underneath then turn it in the pan and cook another minute or two. Sprinkle in the Colman’s mix, stir well to coat the meat, then add the coriander and pepper for extra taste. Bring to the boil, then reduce the heat and simmer for 10-15 minutes.
  4. In a large bowl, add the mashed potatoes, which have been boiled and skinned. Add a cup of butter, ¼ cup milk, pinch of salt and mash together until creamy and fluffy.
  5. Spoon the lamb mixture into a pie dish smooth the surface then carefully put spoonfuls of mash round the edge and then the middle. Smooth it over and fork the top for texture.
  6. Sprinkle the top with grated cheddar cheese. (optional)
  7. Bake the shepherd’s pie for 30–40 minutes or until the top is browned.

Serve with roasted Veg, gravy and Yorkshire 

 

Succulent Chicken Roast

Whether its chicken or lamb this recipe will guarantee a succulent chicken roast. In order to get the best results you need great flavour. It’s always best to leave it overnight to allow the marinate to find its way through the chicken. The sweet and spicy combination really goes down a treat. Everybody knows you need to have a chicken roast with traditional British sides. The roasted vegetables, Yorkshire puddings and gravy, delicious.Just whack it all together and roast it in a hot oven. The fall off the  bone chicken will be a definite winner and is perfect for the whole family.

Ingrediants:

1 whole chicken

3 tbsp peri peri flakes

2 tbsp chilli flakes (optional)

2 tbsp honey

1 tbsp ground black pepper

2  tbsp garlic powder

1 tbsp ginger power

1 tbsp coriander powered

1 tbsp garam masala

4 tbsp oil

Pinch salt according to taste

Finely chopped coriander
Method:

1. Wash and prep the chicken

2. Score the chicken with a knife

3. Add all the ingredient; oil, peri peri flakes, ground black pepper, garlic power, ginger powder, coriander power, honey, finely chopped coriander and mix in a large bowl.

4. Add the chicken to the larger bowl and massage the chicken well ensuring all the marinate covers the whole chicken.

5. Marinate the chicken overnight for best results.

6. Preheat the oven to gas mark 7

7. Spray the bottom of a baking tray with oil or butter and place the chicken.

8. Cover the chicken with tin foil.

9. Cook the chicken for about 30mins with the foil and then remove  the foil and cook for another 30 mins or until the chicken has browned and cooked.

10. Served with roasted vegetables.

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Classic Mac’n’Cheese 

Who doesn’t love a creamy baked macaroni and cheese. It’s such a flexible dish that’s perfect for experimenting with.  In this blog I’ll be giving you the recipe to the simplest way of making mac and cheese, the original version which is classic baked mac and cheese. The appeal of baked mac and cheese is of course the golden crunchy topping. One of the great things about mac and cheese is how fast and easy it is to make. The classic combination of pasta and thick, cheesy white sauce is straightforward, but full of potential. However, before we start experimenting with new flavours lets first accomplish the basic recipe.

Servings: 6

Ingredients:

250g macaroni pasta                                                                                                                                      40g butter                                                                                                                                                       40g plain flour                                                                                                                                        600ml Milk                                                                                                                                                   250g grated cheese

Methods:

  1. Cook the macaroni, depending on the instruction on the packet.
  2. Melt the butter over a medium heat in a saucepan, and pour the flour and whisk to form a roux, cooking for a few minutes.
  3. Gradually pour in the milk, a little at a time, whisking continuous. Cook for approximately10-15 minutes or until a thickened and smooth sauce.
  4. Meanwhile, preheat the grill to gas mark 6.
  5. Into the roux, add 175g of the cheese and stir until the cheese is well combined and melted.
  6. After draining the macaroni, add it to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
  7. Sprinkle over the remaining cheese and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

 

 

Rich ‘n’ Velvety Chicken and Broccoli Pie 

This comforting, creamy chicken pie is a perfect mid-week meal. It’s fast and easy to make and a pleasure to eat. Once you learn this recipe you’ll never stop making it.


I always enjoy making a chicken pie, but I especially love eating them. Whether its with broccoli, mushroom or plain, it always tastes great. The top crust has a lovely texture and taste oh so buttery. Then you have the warm, creamy filling, with a generous amount of chicken and broccoli. It honestly is just a perfect combination. Served with Yorkshire puddings which are ready in the oven in 4 minutes and hot bubbling gravy, poured all over. They really do make the dish become perfection.


I usually make the pie with ready made puffed pastry but as I didn’t have it stocked up I thought I’d make my own basic shortbread pastry, with flour, butter, a little salt and water. It is a easy alternative and still tastes great.

A recipe that is simple to make, and tastes a absolute treat.

 

Ingredients

2 tbsp oil
3 Chicken breasts, cut into cubes
1 head broccoli,(200g) broken into small pieces
1 small onion, chopped
50g/2oz butter
2 tbsp plain flour
25g grated cheese, according to taste
300ml milk
pinch ground black pepper
pinch salt
small handful of fresh coriander, chopped
500g/1lb 2oz ready-made puff pastry
1 egg, beaten

Method
1.     Preheat the oven to Gas Mark 6.

2.     Heat the oil in a frying pan, add the onion and fry for 2-3mins or until softened.

3.     Add the chicken and fry until the chicken begins to turn white, then add the broccolis and continue to fry until the water is absorbed and chicken is golden-brown.

4.     Remove the chicken and broccoli from the heat and set aside

5.     Melt the butter in a saucepan, whisk in the flour and cook for about two minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).

6.     Gradually start pouring in the milk into the flour mixture, whisking it until smooth.

7.     As the roux simmers over a gentle heat, add the cheese, salt and pepper, to taste, until the sauce has thickened

8.     Stir in the chopped coriander and pour the sauce over the chicken and broccoli mixture. Mix well, then spoon into a pie dish and leave until completely cool.

9.     Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin or big enough to cover your pie dish, lay the pastry on top, press down the edges and trim.

10.   Brush the top of the pie with beaten egg

11.  Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.


Basic Shortcrust Pastry:

220g Plain Flour                                                                                                                                          100g Butter                                                                                                                                                Pinch Salt                                                                                                                                                2-3tbsp Water

1. In a large bowl, add the flour and butter and rub between your fingers until it looks like a breadcrumb consistency.

2. Then mix in the salt and water and mix until a firm dough. Knead the dough and use when ready. Best to chill aside for a bit before use.

 

 

My Journey Starts Here

Hi All, welcome to my blog. To start it all off I would like to introduce myself to you as I believe it is very important to build a connection with the reader (that’s you). My name is Fahmida and I am an 18 year old girl studying at university. I have a passion for baking and cooking which is why I have chosen to create this site. I am starting this as a hobby to give myself some downtime. As a student, I have a lot of work, so cooking for me is a way of getting away from the world of work. The idea of adapting a vast range of ingredients to create a mouth watering dish in order to fill our stomachs gives me a thrill. Continue reading “My Journey Starts Here”