Oven baked Spanish style chicken thighs

This recipe is extremely easy. Requires very little effort and cooks itself. What more do you want?
Chicken thighs are very tasty and also inexpensive. I buy them on the bone with the skin on. I find the meat is juicy and tender and far more tasty than the breast meat.
This is a really inexpensive way of feeding a whole family, or creating a main course when you have people over.

I often cook it on a week night when I have things in the fridge to use up. The chicken thighs will crisp up in the oven and release juices. So regardless of what other ingredients you use, it will be super tasty. In the past I have used onions, mushrooms, peppers, herbs, garlic, chilli, potatoes, parsnips, ham, bacon lardons, chorizo/salami.... You can also throw in some veg for the last minute of cooking. Green beans or spinach works particularly well.
The idea is to buy the chicken, but then throw in whatever else you have in your fridge. Not buy the ingredients especially.

When I made it this week I had one red onion left, a handful of cherry tomatoes that were going a bit soft, a 1/3 of a big ring of chorizo sausage going out of date. Plus half a lemon that had seen better days. Those flavours go perfectly well with chicken. Chorizo especially is great, as the paprika, chilli and garlic in the sausage flavours come out when cooked to add colour and flavour to the dish.

This is the recipe:

To serve 2 people:

1 pack of 6 British chicken thighs (on the bone and skin on) approx 500g.
1 red onion (a white onion would be just as good)
Handful of cherry tomatoes
Fresh Parsley
Spicy Chorizo sausage - enough to cut into about 10-15 slices/chunks.
* I tend to buy these in rings. They are great as often cost £2-3 but you only need a little at a time and as they are cured meat, they stay in date for a while, so you get lots of use out of them.
A splash and olive oil
Salt and pepper

Method:

Preheat your oven to 180C (fan)

Find a decent size oven proof dish. Put a dash of olive oil in and place the chicken evenly in the dish.

Chop your onions and chorizo roughly and disperse evenly in the dish.

Cut the lemon into 1/8 pieces and place in between the chicken pieces.

Throw the cherry tomatoes in.  *You can add them for the last 10 mins of cooking if you prefer them not to burst.

Sprinkle with chopped parsley (save some to so you can sprinkle on again at the end) and season well with salt and pepper.

Place in the oven to cook for approx 35-40 mins. The chicken should be cooked through, with nice crispy skin.

*Check on the chicken 2 or 3 times turning the chorizo pieces and onion to make sure not too brown around edges.

When cooked sprinkle once more with parsley and a little more black pepper.

Serve with green veg or a salad and some potatoes if you fancy.
*They go great any variety of potatoes as there is loads of juice and flavour from the chicken. So skin on wedges, sauteed potatoes, new potatoes (boiled or roasted) or even mash works well.

Enjoy!

Nice and simple Chilli with a touch of chocolate!

At the moment it seems very 'trendy' to add chocolate to a chilli. I know it is not a new idea, but I think with the Sainsburys advert on TV at the moment, I kept thinking I should try it...

I remember when I did my ski season, the chefs there would spend hours preparing their meals. Using muslin to make a perfectly smooth gravy. Or carefully grinding spices before heating them to release flavour instead of just throwing them into a meal... All these little rituals were a complete waste of time to me, especially when it was eating into their skiing time! So, to a 'minimum effort, maximum output' girl like me; adding chocolate to take the edge off a hot Chilli fits in this bracket of unnecessary, pretentious food prep!

But seeing as I had some dark chocolate in the fridge, I was thought it was worth a try.

I was impressed with the end result. It rounded off the flavour, giving it extra depth and richness. Plus it took away the acidic tomatoey flavour that I often balance out by adding a teaspoon of sugar (naughty).

So here is my recipe, it is perfect for a family of 2 adults and 2 children.

Ingredients:

1 tbsp olive oil
400-500g of British minced beef.
1 large onion
1 clove of garlic
1 and 1/2 tins of chopped tomatoes or approx 600g.
2 tbsp tomato puree
1 x 400g red kidney beans
2 tsp hot chilli powder (or a mixture of chilli flakes and cayenne pepper) * add to taste, you may want less or more
1/2tsp cinnamon
2 large squares of dark chocolate (70-80% cocoa is good)
Salt and pepper
Fresh coriander


First, heat the olive oil in a casserole dish.
When hot, add the chopped onion and garlic and heat until soft.
Add the beef and cook until browned.
Add the remaining ingredients but make sure you add the chilli powder to taste!
Add salt and pepper and a handful of coriander (Save some for the end to serve)
Cover the dish and simmer for 20 minutes.
Remove the lid and continue to cook for a further 15 minutes to reduce down.
Usually I would recommend then a nice slow cook in the oven to release all the flavours. But this really is good to eat right away.
If you have time or preparing earlier in the day for dinner. Place in a low oven (100 C) for a couple of hours. Stirring regularly. The meat will then be meltingly tender.

Serve with a good generous sprinkling of fresh coriander
Enjoy!

Apple Crumble Loaf Cake

In Bramley apple season I am lucky enough to have relatives that keep me nicely stocked up with apples from their garden. So it gives me an excuse to experiment with apple dessert recipes. Apple pie, Apple crumble, Dorset Apple cake, Apple Cobbler...

But, I think my favourite is Apple Crumble. I never got bored of it. I'm often inventive with the topping, adding oats or nuts. Sometimes using brown sugar, or wholemeal flour to change the texture and colour of the topping.  Plus you can add blackberries or raspberries. Or raisins and cinnamon.
The variations are endless but they all taste good!

This week I sadly was down to 2 Bramley Apples. Not quite enough for a crumble. But certainly enough for a crumble cake!

A crumble cake is absolutely delicious served warm from the oven. Moist light sponge, apples soft tart with a crunchy topping. Great with a cup of tea.

Ingredients:

3 medium free range eggs
6oz caster sugar
6oz self raising flour
6oz Stork margarine
2 large bramley apples - peeled and sliced.

crumble topping:
4oz plain flour
2oz butter (unsalted)
2oz caster sugar

Preheat your oven to 160 degrees C (fan)
Line (or use a liner) your loaf tin

Prepare your crumble topping first;
Weigh out the ingredients and put into a large mixing bowl.
Cut the butter into squares.
Using your finger tips (wash hands first!) rub the dry ingredients into the butter until the mixture looks like bread crumbs. Set aside.

Grab a roomy mixing bowl. Sieve the flour into the bowl and then add the other ingredients
(Apart from the apples) Give a good mix with a wooden spoon or electric hand whisk.

Add the mixture to your lined cake tin.

Peel and slice the apples. Lay on top of the sponge mixture.
Sprinkle your crumble topping over the apples nice and evenly.

Put the cake in the oven and bake for 45 mins. Cooking times may vary, but the cake needs to be nicely risen with a golden biscuit topping. 

Enjoy! 

Salmon, Spinach and Cherry Tomato Puff Pastry Bakes

This recipe is so typical of my cooking style:

I take something really healthy, fresh and delicious 'Salmon cooked with Cherry Tomatoes and Spinach'. But then fold it into an unhealthy puff pastry case.

But I think it goes just perfectly. It's flavoursome, hearty and delicious. Plus 'Minimal Effort!'
It really is a 30 minute meal.

For years I used to cycle to and from work, plus often didn't have time for a decent lunch. So by dinner time I would be ravenous. So, out of habit, most of my meals tend to be hearty.
I have been identified many a time as a 'feeder' and just can't resist unnecessary extras like 'a pastry case' or adding Yorkshire puds and mini sausages to a Sunday roast Chicken. Or serving roast potatoes with Toad in the hole.... However, since having children, I have to remind myself that I don't necessarily need carbs with every meal.
It is all slightly unnecessary...... but occasionally a treat like this on a winters day is sometimes just what you need.

Ingredients:

To feed 2 people.

2 x Salmon fillets with the skin removed (approx 300g - but slightly more or less is fine)
1 x large onion (I prefer to use a red onion as it adds sweetness, but a white onion is fine)
A generous amount of cherry Tomatoes (I am not exactly sure how many to suggest, as usually I am using up the tomatoes in my fridge - but you will need 10-20 depending on size)
I small bag of fresh spinach
1 clove of garlic.
A dash of balsamic vinegar
A squeeze of lemon
1 egg beaten
I pack of ready rolled puff pastry.

Line a baking sheet with greaseproof paper or tin foil.
Preheat your oven to 180degrees C

Heat a dash of olive oil in a casserole dish on the hob.

Meanwhile, finely chop the onions and garlic and add to the pan.
Heat gently until onions translucent and beginning to brown at the edges.

Add the Salmon. You can cut into chunks, but to save time you can add it as it is. It breaks up anyway.

Once the salmon is seared nicely add the cherry toms (no need to chop) and large handfuls or Spinach.

Add a dash of balsamic vinegar, a squeeze of lemon and season with cracked black pepper.
Cover the dish and leave to simmer.

Prepare any vegetables you would like to serve this with, as this next bit only takes about 15 mins.

Prepare your pastry. Cut the pastry either into two rectangles (so you can fold into two to become a square once the filling is inside) or into two squares so you can fold across into a cornish pasty/triangle shape.

Spoon the salmon mixture onto the pastry and fold across so that there is plenty of filling, but tightly sealed. Use a fork, to seal the edges and slice two air holes onto each pastry parcel.

Brush with the beaten egg and place in the oven for approx 15 mins.
Until pastry puffed and golden brown.

Serve with some lovely steamed green veg (to make you feel less guilty about the pastry)

Enjoy!

Nostalgic Butterfly Cakes

Butterfly Cakes 

These cakes are so nostalgic to me. Perfect for parties and celebrations. Children love them but adults enjoy them too. You can keep them simple, or be adventurous with fillings and decorations. 

This is my simple recipe for the cakes and buttercream. Adulterate as you wish! 

Recipe:

Fairy cakes (makes approx 24) 

3 medium free range eggs

6 oz self raising flour

6oz margarine (I use stork)

6oz Caster sugar

1 tsp vanilla essence

1tsp baking powder

24 cupcake cases

Method:

Firstly place your cake cases in your cupcake tins. 

Pre heat your oven to 160 C fan 

Weigh the ingredients and add to a large roomy mixing bowl. Make sure you sieve the flour into the bowl.

Mix well by hand or use an electric hand whisk. 

Using a dessert spoon to scoop and a tea spoon to scrape: Divide the mixture evenly into the cake cases. They should be just over half full. 

Place your cakes into the oven and set timer for 16 mins. My oven is particularly quick, so if you regularly make fairy cakes you will know exactly how long your oven takes to cook them. 

If not. Check them after 16 mins. They should look well risen, brown and springy to the touch if they are ready.

Place cakes to cool on a wire cooling rack.

Meanwhile make your buttercream:

Ingredients:

6oz icing sugar

3oz margarine (or soft unsalted butter) 

1/2 tsp vanilla essence

* You may want to add flavouring. Examples are Cocoa Powder/Lemon juice or Coffee.

Or colouring. Pink food colouring looks great for a girl's birthday party (not meaning to gender stereotype!)

Weigh the ingredients and place in a bowl. By hand or with an electric hand whisk, mix until smooth and free of lumps. Make sure you try it for flavour and texture. If your butter was a little soft you might want to add more icing sugar to stiffen up. 

Place in the fridge until needed.

Now your cakes will be cool. 

Using a tea spoon, scoop out the tops of your fairy cakes. Cut the top into two pieces to resemble wings and set aside. 

Then, if your motto is not minimum effort maximum output you may want to pipe your buttercream onto the cakes in a swirl fashion. But scooping a generous blob of butter icing onto the top of the cake is absolutely fine! :-) Then place the 'Butterfly wings' on top. 

Dust with icing sugar or cocoa powder. Or sprinkles/sugar stars. Whatever you like! You can even buy edible glitter. 

* I have occasionally added jam before/after the butter cream. This works well, especially if serving to adults. 'Victoria Sponge Butterfly Cakes'

The above 3 photos I have just uploaded from the internet, to show you different ideas for decoration. 

Banana, Chocolate and Fudge Cupcakes

I absolutely love banana cake. I even buy too many bananas on purpose, secretly hoping one or two will start going black in the fruit bowl, which makes them perfect for cake baking.

However, I think after making banana loaf cake every week for a long time, I started to try variations.
You may have seen my banana and chocolate cake recipe filled with nutella. That worked well, but in my opinion, these are better. Plus cup cakes are great to make with children.

I enjoy making cup cakes or fairy cakes as I prefer to call them. There are endless ways of decorating them, but one particularly delicious way is to drench them in melted chocolate.
Firstly it is very easy, secondly, it fills the house with delicious chocolatey smells.
Did I also mention you can lick the spoon?!!

What more could you want? Banana sponge cup cakes with melted chocolate topped with fudge. Luscious!

This recipe makes approx 12 cupcakes.

Ingredients:

2 free range eggs
4oz caster sugar
4oz self raising flour
4oz stork baking margarine
1 x over ripe banana

To decorate:

1 x 100g dairy milk chocolate bar (or your preferred brand)
I had a bag of fudge to use up - which I cut into small pieces to decorate.

Variations:
A chopped up bar of Cadburys Fudge works well.
A flake bar crumbled on top
Crunchie bar crushed up
Toffee pieces
Or whatever you fancy?

Method:

Pre heat oven to 160 degrees C fan

Place your cake cases in your 12 muffin/cupcake tin

In a large roomy mixing bowl weigh out all the ingredients and mix together.

Then either chop up the banana and add to the bowl and give a good mix.
Or mash it with a fork and add to the mix. 

Using two spoons, evenly distribute the mix into the cake cases. The cases should be just over half full. 2/3 full is ok. You don't want your cakes to be too shallow, or equally spilling out of the sides.

*If you like - place a piece of chocolate in the middle of the cake case and cover it with mixture. It will melt in the oven to provide a gooey chocolate centre when you eat them!

Place tray in oven for 16-18 mins - until cakes nicely risen, rounded and golden brown on top.

Place on a wire cooling rack.

I start to melt the chocolate whilst the cakes are in the oven. But you can also do it whilst the cakes are cooling. It only takes 5 mins.

To melt the chocolate:

Firstly, find a small glass bowl and a small saucepan. (The bowl needs to sit on top of the saucepan.)
Fill the small saucepan with water. Just the right amount that it stays below the bowl once you place on top.
Turn the hob on and bring the water to the boil.
Break the chocolate pieces into the bowl and let the water simmer. Stir until the chocolate is melted and glossy.
Spoon onto the cakes and then top the cakes with your decorations of choice!

A great thing about this recipe, is you can decorate them whilst the cakes are warm and eat them warm too!