Recipes

Mango Curry

Date night. It used to mean theatres, jazz clubs, bars and walking through town together. Now that we have two wee people and no obligated babysitters it now means a take-away in front of the TV after the kids are in bed. On the rare occasion that we do actually get to leave the house we often spend the time talking about or worrying about the kids anyway so our stay-in date nights feel more secure and cosy in many ways.

We started using a few different take-away places before we settled on our favourites. Our favourite Chinese place does something amazing with deep fried beef and our favourite Indian place does an incredible mango curry that quickly became a firm favourite. That is until the incident.

We’d gotten used to a delivery time of 45-60 minutes but on this night when we were both really really hungry that hour came and went and at 10 minutes past I got a text message to say that there would be a delay of 20 minutes. We were annoyed, but at least we had our own supply of poppadoms and mango chutney so we broke those open expecting to finish our starter and have the main on the table. We waited, and waited. At the 2 hour mark finally our food arrived. By this stage we were hungry enough that we could eat an entire zoo, let alone a horse. The curry tasted great but there was a horrid aftertaste of feeling ripped off. I got online and fired off a message to the company expecting at the very least an apology. Nothing.

And so it was that I decided it was about time that I learnt how to make my own mango curry. A little bit of experimentation has gotten me the following recipe and to be honest, we like it better than the take-away. And even better, if I use the slow cooker I can do the hard work in the morning and we can sit down to eat as soon as the kids are asleep – no more waiting!

Anyway, I do hope you like it. Let me know in the comments if you give this a try.

Serves 4

Ingredients
4-5 chicken breast fillets diced (you can use thigh fillets, or even another meat if you prefer)
2 onions
3 Tb korma paste (milk allergy? Try the Sainsbury’s version which at time of writing is totally dairy free)
2 cans mango
1 can coconut milk
1 sachet of coconut cream
handful of toasted flaked almonds

Directions
Chop one onion into thin wedges. Set aside.
Quarter the other onion and place that into a food processor (or blender).
Brown the chicken in a little oil in a frying pan. Put that into your slow cooker and add the onion wedges to the pan. Cook until the onion softens. Add to the slow cooker with the chicken.
Put the korma paste mango, coconut milk and coconut cream into the food processor with the quartered onion. Whizz it up until it forms a sauce – taste test for the heat levels. Add more korma paste if you prefer a hotter curry.
Put the sauce into the slow cooker and stir.
Cook for 4 hours on high or 8 hours on low.
Serve with rice and sprinkled with the almonds.

Note – if you find the curry too hot, stir a tablespoon of lemon juice into the curry to neutralise the heat a little.

Another note – I’ve not been able to have this dish stick around in a bowl long enough to get a nice picture, but it looks remarkably like the picture I’ve used here!

Recipes

Raspberry and White Chocolate Muffins

2015-05-12 12.08.16These Raspberry and White Chocolate muffins are very quick and easy to make. I tend to make small cakes rather than large muffins and in this case I’ll get 24 out of this recipe. If you go for traditional sized muffins you’ll get 12.

Ingredients
2 cups (264g) self-raising flour
2/3 cup (147g) white sugar
2/3 cup (100g) finely chopped white chocolate or white chocolate chips
1 egg (medium)
125g butter, melted
150g plain or vanilla yoghurt
4 tbsp water
1 tsp vanilla essence
1 cup (125g) frozen raspberries

Method
1. Preheat oven to 200’C (400’F) and prepare a 12-pan muffin tray. I just line mine with cup cake liners.

2. Combine flour, sugar and chocolate in a large bowl.

3. Add the melted butter, egg, yoghurt, vanilla essence and the water. Mix.

4. Add the raspberries and stir through. They should break up and distribute evenly.

5. Spoon mixture into prepared pan and bake for 20 minutes.

Recipes

Raspberry Chocolate Cheesecake Brownies

Screen Shot 2015-02-05 at 21.06.22

These incredibly rich and decadent brownies have kind of become a bit of a signature for me lately. What’s not to love? Deep and silky dark chocolate combined with creamy cheesecake and tart raspberries and so easy to make.

Ingredients – Brownies
200g good-quality dark chocolate, I use minimum of 70% cocoa solid
200g unsalted butter, softened
400g caster sugar
3 eggs
110g plain flour, sifted

Ingredients – Cheesecake
400g cream cheese
2 egg yolks
1 tsp vanilla extract
120g fresh raspberries

Method
1. Preheat the oven to 170°C. Grease and line a 20 x 30cm lamington or shallow pan.

2. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.

3. Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread into the lined pan.

4. In a separate bowl, beat the cream cheese, remaining sugar and egg yolks and the vanilla extract until smooth, then spread over the chocolate base.

5. Scatter the raspberries over the top, I tend to break them in half and spread them out flattened, and bake in the oven for 40-45 minutes.

6. Set aside to cool, then cut into squares and serve.

* You can also freeze raspberries in advance and crumble over the top before baking.

Recipes

ANZAC Biscuits

ANZACThese iconic biscuits from Australia and New Zealand were made by army wives to send to their troops during the second world war as they travelled well and the ingredients did not spoil so easily. As such they are named ANZAC Biscuits (Australian and New Zealand Army Corps). They are associated Downunder with ANZAC Day and are often used as fundraisers.

Incidentally, the name is protected and as such you cannot call another recipe or another biscuit ANZAC (which means you cannot add things like chocolate chips and still call them ANZACs). You also cannot refer to these as “cookies”.

Ingredients
1 cup rolled oats
1 cup plain flour
1 cup Demerara sugar
3/4 cup shredded or desiccated coconut
140g butter
2 Tb golden syrup
1/2 tsp bicarbonate of soda
1 tsp boiling water

Method

  • Combine oats, flour, sugar and coconut in a large bowl.
  • Combine butter and golden syrup in a small saucepan. Stir over gentle heat until melted.
  • Mix the bicarb with boiling water, add to the butter mixture. Stir into dry ingredients.
  • Place tablespoonfuls of mixture onto lightly greased oven tray – allow room for spreading.
  • Bake at 180C for 10 minutes.
  • Loosen while warm, then cool on racks.

As always I’d love to hear if you make these and what you think.

Happy baking!