Tuesday, 23 October 2012

I Love Boscanova!

Blueberry Pancakes with Banana and Maple Syrup

BEST Banana Cake!

Rachel and I baked this cake for our housemates birthday and it was divine. This is a very trusted recipe which my mum has had for years. Check out my earlier post for the details...enjoy!

Sunday, 14 October 2012

Crunchie Yoghurt Ice Cream

This is an extremely simple way to make yoghurt ice cream. Just add 2 tsp of honey and a roughly chopped crunchie bar to 200g of yoghurt. Then place it in the freezer overnight and eat it whenever.

Roasted Sweet Potato Salad

 Roasted sweet potato goes with anything!

All you need to do is chop up a couple of sweet potatoes with their skins on and put them in the oven for 20 minutes (or until soft) at 200c.

For the yummy dressing:

1 crushed garlic clove
2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp sugar
1/2 honey, optional
1/2 tsp worcester sauce
1/2 tsp dijon mustard
salt and pepper

Serve the sweet potato with anything you want!

Most amazing curry I've ever made

I was so impressed with myself when I made this curry, as I just whacked a load of ingredients together and it worked perfectly. It actually tastes like a proper India take-away!

For the sauce you will need:

2 spring onions, chopped
1 tsp groundnut oil
1/2 tsp sesame oil
2 tsp vegetable oil
2 tsp mango chutney
1 tsp curry paste (I use Patak's Korma paste)
3 garlic cloves
1 thumb sized piece of ginger, grated
2 tsp lemon juice
2 tbsp peanut butter
1 tbsp tomato puree
1 tsp cinnamon
1 tsp curry powder

chilli flakes to taste
1 tsp ground ginger
4 whole coriander seeds
seeds of 2 cardamon pods
1 tsp coriander powder
1 tsp turmeric
1 handful of fresh coriander, stalks included
200g runny yoghurt

2 chicken breasts, cut into pieces
1 onion, sliced

Place all the ingredients for the sauce, except the yoghurt in a mixing bowl and grind up with a hand blender or food processor. Once it resembles a smooth paste, mix in the yoghurt to form a light yellow sauce. You can either marinade the chicken in the sauce in the fridge for a while, or cook it straight away with the onions. Fry the onions brielfy in a little oil before placing the chicken and sauce in a large frying pan. Cook for about 20 minutes, adding some water to make it more saucy.