Took Ryan for a walk today, and all we could see was the fallen yellow leaves from trees. Autumn is truly here!
More New Family Member
This is Ryan – a sweet 2 year old border collie. We were lucky to find him in Dogs Trust Kenilworth. He joined our family on the 18th of October 2012. 😀
Two weeks on, everyone in the family is adjusting to the new living pattern. So far so good I think.
The New Girls.
Collected these two beautiful girls from RSPCA Leicester today. For some unknown reasons I just can’t stop singing “big girls you are beautiful” in my head ever since I saw them. It’s all Mika’s fault. :’)
New Chandelier
Have this chandelier put in our dining room today. Took a while to dress the light up, fiddly but worth the effort in the end. The result is fabulous. Didn’t realise that a black chandelier can look so stunning until now. 🙂
Alstroemeria
Amaryllidaceae Peruvian Lily – We have this beautiful flower growing in our garden for more than 15 years, but I never really knew what it’s called until now – thanks to those seed catalogues. 😀
Nikon D3100
After years of using idiot point and shoot / mobile phone camera, I kind of missing what the real camera can do, so bought myself a new SLR digital camera to re-experience the joy of photography like I used to do in my college days.
Took some photos in the past few days, still getting used to the machine but I would like to think that I am getting better at it. 🙂
BBQ Tandoori Chicken with Onion Bhajis
Saw these being cooked on Food Network channel the other day and keen to try them out myself.
Ingredients:
- 1 large free range chicken
- Handful of salt
For the tandoori paste:
- 4 tbsp tandoori spice mix
- 2 tsp garam masala powder
- 2 garlic cloves, crushed
- 500ml natural yoghurt
- Juice of 1 lemon
- 1 tablespoon tomato puree
For the Raita:
- 480ml natural yoghurt
- Cucumber, de-seeded and grated or finely chopped
- Large handful mint leaves, chopped
- Large pinch salt
- 1 green chilli, de-seeded and finely chopped
For the Onion Bhajis:
- 4 large onions
- 4 large Bombay onions
- 1 teaspoon salt
- 10 cardamom pods
- 6 teaspoons ground cumin
- 5 teaspoons coriander ground
- 2 teaspoons chilli powder
- 1 teaspoons turmeric
- Bunch of coriander, roughly chopped
- 180-200g gram flour (chickpea flour)
- 1 iceberg lettuce thinly sliced
- 2 lemons for garnish
Method:
How to make BBQ Tandoori Chicken with Onion Bhajis
For the chicken, spatchcock the chicken and peel off the skin as best you can. With a sharp knife cut incisions into the chicken so the marinade can really absorb. Season chicken with salt.
In a bowl, mix all the tandoori mix together and then massage into the chicken. Leave for at least 24 hours.
Heat the grill to its highest setting. Preheat a griddled tray lined with foil and place the chicken under the grill or barbeque and cook for 45-50 minutes until cooked through. If flesh begins to burn turn heat down a little.
Leave to rest for 30 minutes.
For the onion bhaji, heat the fryer to 165°C.
Slice onions, then salt lightly and leave for 5 minutes until the onions begin to bleed. In a pestle and mortar place the cardamom pods and grind, then add the remaining spices. Add the spices, gram flour and chopped coriander to the onions, mix well until you have a dropping consistency. Shape into handful size flat discs or to whatever size you prefer then deep fry for around 7-8 minutes (shorter time if smaller) until golden crispy brown. Repeat until mix is used up.
For the raita, mix together all the ingredients and serve chilled.
On a large serving dish lay the iceberg to create a bed. Place the chicken on top then arrange bhajis around chicken. Garnish lemon wedges and coriander. Serve raita in bowl and naan if required.
Basic Buttercream
Enough to fill 1 medium size sponge or 12 fairy cakes.
Ingredients
- 140g/5oz butter, softened
- 280g/10oz icing sugar
- 1-2 tbsp milk
- few drops food colouring
Preparation method
- Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
- Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
- Stir in the food colouring until well combined.
Easy Victoria Sponge
Simplest sponge cake recipe 🙂
Ingredients
- 225g/8oz butter or margarine, softened at room temperature
- 225g/8oz caster sugar
- 4 medium eggs
- 2 tsp vanilla extract
- 225g/8oz self raising flour
- milk, to loosen
Preparation method
- Preheat the oven to 180C/350F/Gas 4.
- Grease and line 2 x 18cm/7in cake tins with baking paper.
- Cream the butter and the sugar together in a bowl until pale and fluffy.
- Beat in the eggs, a little at a time, and stir in the vanilla extract
- Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
- Divide the mixture between the cake tins and gently spread out with a spatula.
- Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
- Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
- Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
Spices girl
I know I have a lot of spices in my kitchen but never realised exactly how many until now they are tidily put together. The result…I am amazed.
