Moustache Cake

Is it just me, or are we all guilty of those before bed Tastemade  binges? The very addictive videos pop up on our facebook feeds and the next 5 to 10 minutes are spent drooling over scrumptious looking meals and the easy ways to make them. It’s a torturous night time debauchery.

I’m always saving links to interesting recipes and meals with the best of intentions. But find myself forgetting to ever go back, because there is always something newer or more enticing. This time however, I went back & was pretty chuffed I did.

My brother was hosting an event in association with Movember and so my midnight indulgences could be called upon. I had recently seen a spectacular video by In The Kitchen With Katie and thought, this was the perfect opportunity to try it out, yes you guessed it, a Moustache Cake !!!!!

*If you have the resources, you can still donate to a good cause. Team Roders is the official fundraising link to my brothers’ Movember team. 

 

Continue reading Moustache Cake

Indulgent Walnut & Banana Bread

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Sometimes, you’ll find a large bowl of overripe fruit glaring at you from the kitchen counter. With that guilt inducing look that gets you feeling that, ‘if you don’t eat them ALL right now, you’ll have to bin em, and can you imagine all those hungry children, because of you??’ Oh the shame is too much. So, what do you do? Panic? Gouge yourself on five very overripe, pungent Bananas? No… (well you could, but…mmm..NO)! Make something. It’s fun, rewarding and makes your belly happy 🙂

I’ve never actually used any of Donal Skehan’s recipes but found this one for Banana Bread, and thought ‘mmm, I like me some easy baking’. So here it is…

For the full recipe, follow the link below:

http://www.donalskehan.com/2010/04/auntie-anns-banana-bread/

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Overripe bananas are the Best for baking. Once they start developing the black spots on the skin they get sweeter and more flavorsome and also very mushy.
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I have a problem – I can’t stick to recipe. So I’ve added chopped walnuts, a few slices of Banana and a drizzle of honey to the top. Make sure to cover with tin foil halfway through cooking as it will burn.  
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The dulcet tones of sweet banana, whipped through a creamy vanilla infused batter with little jewels of chopped walnuts… So indulgent, but so tasty…
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I’ve used a handful of nuts. Once chopped up, half went into the batter and the other half, sprinkled on top before baking.
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The burnt edges are from the honey I drizzled on top. Oh well, still tastes pretty good.

I made the mistake of overfilling my loaf tin so had to increase my baking time. It definitely took me longer than 50 min. I think it was more like 1 hr 20 min in total. But I had to keep checking it.

Other than that, it worked out so yummy that there was a big slice missing this morning, in which case it was either the cats had learnt to use a knife OR my husband had a little munch after his gig… (Yeah, I’m going with the cats, it’s more likely)!!!

Happiness is Comfort food on a rainy day. Thank you, Donal Skehan.

♥ENJOY ♥

Chicken Tikka Masala with creamy Butter Beans

I’m no expert curry-maker or anything but after I instagram’d our dinner a few nights ago I’ve gotten quite a few requests for a recipe, so here goes…
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INGREDIENTS:

  • 4 Chicken breast fillets
  • 2-3 cloves of Garlic (crushed)
  • Thumb sized piece of fresh ginger or 1tsp dried
  • 400g tin chopped tomatoes
  • 400g tin Broad beans
  • 4tbs natural yogurt or coconut milk
  • 1 Onion finely chopped
  • 1 red chili or chili flakes
  • Vegetable Oil
  • small bunch of fresh coriander – chopped (few sprigs to garnish)
  • Sea salt

SPICES:

  • 1 tsp cayenne pepper (add more depending on preference)
  • 1 tbs smoked/sweet paprika
  • 2 tsp Garam Masala
  • 1 tsp cumin seeds/ ground
  • 1 tsp coriander seeds/ground
  • 1 bay leaf
  • 1 stick cinnamon (optional)
  • 1/2 tsp tumeric

Cut the chicken fillets into cubes. Peel garlic and ginger (Crush garlic and finely grate ginger). Peel and finely chop onion. Heat oil in a heavy based pan, add onion and fry, stiring constantly, on medium heat until translucent. Add garlic, ginger, spices and chili/ chili flakes (you may need another glug of oil, spices can burn very easily) keep stirring for a minute. Add chopped tomatoes + fill the tin with water and slosh that into the pan, cook on medium heat for 5min, don’t let it burn. Add butter beans and cook for a further 5min until some of the water evaporates. Add yogurt/coconut milk. Add the chicken, cover and cook for 15min on a gentle heat (the chicken will cook quickly). Add chopped coriander and serve.

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I’ve taken the easy option here and used tinned Broad beans but you can use dried. Just be warned you’ll have to soak them overnight.

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I served my curry with a Tumeric and Saffron infused long grain rice.

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*I’ve adapted my own way of making curry to accommodate my poor husbands taste buds (he’s not entirely used to the heat). So you can make it as spicy as you like. Also, things like butter beans and chicken are interchangeable so use what you have or change things up as you go.

Most importantly –  Have Fun with it!

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