Tag: #easyrecipe

Orange drizzle and Chocolate Loaf
Alliyah Dawud
July 27, 2019

We’ve all heard of how amazing Lemon Drizzle is but have you tried Orange drizzle loaf? Like the real good home made stuff. It’s pretty amazing and today I’ll share the recipe with you.

For the ‘icing’ I’ve basically melted down good old chocolate with a bit of orange juice and drizzled it over.

Let’s get down to business shall we….

To make a standard sized loaf you will need.

Ingredients for the LOAF:
3 large eggs beaten
180 grams self raising flour (sifted)
1 TSP Baking Powder
180 grams butter (softened-I zapped it in the microwave)
180 grams castor sugar
Zest and juice of 2 large oranges

The drizzle:
Juice two more oranges (put the zest in the cake batter for a extra orange punch).
60 grams castor sugar

The chocolate drizzle:
200 grams plain chocolate (we used the cheap chocolate from Aldi and it worked).
Juice of 1 orange
1) Pre-heat the oven to 170/325/Gas Mark 3. Grease or line a standard loaf tin.
2) Place all the loaf ingredients in the bowl (I used a mixer but this can be done by hand). Beat together until you get a lovely smooth batter. I always ‘scrap’ the bottom of the bowl to ensure there’s no dry ingredients that got missed from the batter process.
3) Pour the batter into the tin. Give it a gentle ‘tap’ to let out any air bubbles. Smooth the top over with a butter knife (or a palette knife).
4) Bake for 35 minutes. Whilst the loaf is baking whisk together the castor sugar and orange juice. The sugar should dissolve into the orange juice creating a slightly thick syrup.
5) Take the loaf out of the oven and insert a tooth pick into the middle of the loaf. If it’s clear the loaf is baked. If its not clear you will need to place it back in the oven for 3-5 minutes and repeat the test.
6) Remove the loaf from the tin and allow to cool slightly. Pierce all over with a skewer. Pour over the syrup. Now allow to cool completely.
7) Once the loaf is completely cooled you can drizzle it with the chocolate. I melt the chocolate in the microwave and then add the orange juice. You can so it the old skool way over a bowl of simmering water. I however look for shortcuts. If you find the mixture is too grainy or dry add a tbsp of milk or yogurt. Stir well and drizzle over.
8) Your loaf is ready and tastes bloody amazing with a cup of Mint Tea (or standard British Tea).

Leftovers?
Wrap individual slices in greaseproof paper and then place in an airtight container or ziploc bag.
Leftover cake would be amazing in a Trifle….

Bean and Egg Burritos
Alliyah Dawud
April 26, 2019

Easy peasy spicy egg and black bean burritos (An awesome Breakfast)

Eggs are awesome. Not only do they cook fast but they are cheap, nutritious but are also versatile.

Black beans are magic. I bulk boil them and freeze them so I have a constant supply. I use them in tex mex dishes, Quesadillas, salads, rice bowls and these awesome Burritos.

If you use freshly boiled beans you can make some extra Burritos to freeze so you always have a hot Breakfast on hand in the freezer. Plus these bad boys are healthier than a lot of the ready made stuff you can pick up at certain fast food places.

This is a great recipe to use for bulk preparing Breakfasts.

To make two of these bad boys you will need:

2 large tortilla wraps

  • 4 eggs (see note below)
  • Red Chili powder (to your tasting: I find a 1/4 of a tsp is enough as I also add chili sauce)
  • 2 TBSP milk
  • Salt
  • Pepper
  • (whisk the eggs with the milk, salt and pepper)
  • 1 TBSP oil (or a small knob of butter)
  • 6 TBSP cooked black beans
  • TBSP salsa (I use a chunky one)
  • Optional: chili sauce
  • Coriander leaves

1) Whisk the eggs, milk, salt and pepper together.
2) Heat a medium pan and add the butter (or oil) on a medium heat. Now add the egg mixture and stir well. It will start to form clumps of egg. That’s what you want. Cooking the eggs should take around 4-5 minutes.
3) Lightly warm the wrap.
4) Place on a large chopping board or plate and add half the mixture. Add half the beans. Push the mixture towards the centre (I would watch a Burrito rolling video to understand the technique).
5) Add the beans and salsa. Add the coriander (if using) Sprinkle on the cheese. Add chili sauce if required.
6) Now roll that bad boy up!
7) Serve!

To freeze:
Roll up the Burritos and wrap in Cling film. Then place in a ziploc bag, label and freeze.

To heat up: take out of the freezer. Remove from the bag and remove the cling film . Take a piece of kitchen paper and dampen it. Wrap it with the paper (loosely) and zap in the Microwave for 2.5-3 minutes. Remove the kitchen paper carefully to avoid it sticking to the Burrito. Remove from the Microwave and allow to stand for 2/3 minutes. Check the Burrito is defrosted and heated completely before eating.

Serve with a big dollop of Ketchup or my favourite Chili and Garlic Ketchup (sold at most Asian food stores).

Pineapple Upside Down Cake
Alliyah Dawud
February 1, 2019

This impressive cake is actually really simple to knock up.

It makes a nice impressive teatime treat. If you are serving this cake in Autumn or Winter don’t forget lashings of custard drools.

I’ve seen many recipes call for coconut but in all honesty I love this version so much I didn’t notice the lack of it….

Ingredients:
1 tbsp butter (for the caramelised pineapple)
1/2 pineapple peeled and sliced (or cubed)
50 grams soft dark brown sugar
2 tbsp double cream

For the sponge:
125 grams butter
200 grams castor sugar
3 eggs beaten
90 grams self raising flour
75 grams plain flour
60 ml milk (OR 4 tablespoons)

1) Preheat the oven to 160c. Line a 20 cm round cake tin
2) Take a large pan and place it on medium heat. Add the 1 tbsp butter and allow to melt. All the pineapple and cook for 2 minutes or until the pineapple becomes a light brown colour.
3) Add the dark brown sugar. Stir and allow to dissolve (keep stirring). Add the double cream and stir in. Bring to a light boil then turn it off.
4) Carefully pour the pineapple mix into the cake tin. Be very careful as hot sugar can burn. I speak from experience.
5) Now we need to make sponge. Beat the sugar and 125 grams butter together. Add the egg mixture in three lots beating in every time. Don’t worry if it looks a bit curdled this will change when the flour goes in.
6) Add the flours and stir in. Add the milk and stir to combine.
7) Pour the smoothe batter mix over the pineapple mixture.
8) Bake the cake on the central shelf for 45 minutes. Insert a skewer/cake tester at the centre of the cake. If the cake is done the skewer will be clear. You need to poke the sponge not the pineapple.
9) Leave the cake to cool for 15 minutes before turning onto a wire rack to cool further. Or alternatively allow to cool for 15 minutes and then transfer to serving plate.
10) Serve with lashings of cream, a scoop of ice-cream, or custard. Or just as is. A great classic.

Cajun Spiced Chicken Mince & Pasta
Alliyah Dawud
November 2, 2018

Cajun spiced chicken mince Skillet pasta

My youngest is somewhat of a fussy eater and planning family meal planning can sometimes turn into a war zone (e.g. no I don’t like pasta anymore, no I don’t like meat it’s not healthy…etc etc). However as a parent I am always trying to ‘reinvent the wheel’ of healthy food options my children will go for.

I like chicken mince. It’s cheap, quicker to cook and healthier than a few other meats…did I mention it cooks quick?!

Most Asians love a good slice of spicy action and cajun spices are up there with blends I keep around to make everything taste delicious.

This recipe makes 4 large children’s portion plus 1 adult portion. I just thought I’d point that out.

Feel free to double the sauce recipe and freeze half for a busier night.

Ingredients:
300 grams chicken mince
2 tbsp rapeseed oil
4 tbsp fried onions
1 tbsp salt (more/less depending on dietary requirements)
1 tbsp garlic granules
1 tbsp dried mexican oregano (or ‘standard’ dried oregano)
1 & 1/2 heap tbsp cajun spice mix (Recipe blend here)
3 tbsp single cream
200 ml passata
300 ml water
OPTIONAL: 1 bell pepper or 1 turkish chili (for a bit of heat) sliced thinly
250 grams cooked pasta (I used rigatoni as the shape allows the sauce to cling effectively. Yes, I am a geek).
50 grams cheddar cheese grated (for spice lovers you can get a few varied of hard cheeses infused with chilies. Those would be awesome with the recipe too).

1) Heat the oil in a large skillet pan on a medium heat.
2) Add the onion and pepper (if using) and fry for 1 minute. Add the chicken mince. Fry for one minute stirring regularly to stop the chicken sticking to the pan.
3) Add the salt, garlic granules, cajun spice and fry for 1-2 minutes to cook the garlic granules out. If you find the chicken is sticking too much add a tbsp of water (or chicken stock).
4) Add the passata and cream-stir well.
5) Add the water and stir. Turn the heat off.
6) Add the pasta and stir. Sprinkle over the cheese and place in the oven at 170 for 5 minutes until the cheese melts. SERVE.
Alternatively if you do not have an oven mix the pasta in and keep on a low heat and stir for 1-2 minutes to heat the pasta through. Sprinkle on cheese and serve.

Leftovers make a great midnight snack (or lunch the day after).

NOTES:
Cajun spice blends can be found online cheaper than at Supermarkets (those glass spice bottles are expensive!).
Dried Mexican oregano can be purchased online (even on Ebay). It’s great in Tex-Mex recipes and well on everything (including Pizza but please don’t tell the Italians).

Breakfast from the freezer…Breakfast Burritos
Alliyah Dawud
October 19, 2018

Best Breakfast Ever.

Breakfast Burritos

Hands up if the morning rush has you feeling running around like you are running the country.
When you have lots of responsibilities towards family and loved ones you often neglect yourself. One of my own SELF LOVE things I do is have breakfast. Even if it’s a bowl of yogurt and a banana. But I do it. I also ensure my girls have a breakfast too. It’s the most important meal of the day.

What I like is a bit of variety. Let’s face it breakfast can get boring when it’s the same old cereal.

As we try to get the most out of our Saturdays I limit our Breakfast time to an hour. Its more than enough for us but also helps build our family tradition of having a leisurely breakfast together.

I’m aware of various fast food chains doing breakfasts which is awesome for those days when you need breakfast but may not have the time to cook them (we usually have a fast food breakfast when we visit our friends in Cambridge as it adds to the excitement on the weekend). So what’s the answer to me wanting a warm, instant breakfast that’s not too calorific in comparison to the fast food chains but doesn’t take years to prepare? Freezer Burritos!

Now before you scoff at the monitor/phone screen) here me out. Burritos are an awesome wrap that can be made the way you like them in bulk, frozen and then zapped in the microwave for less than 3 minutes and boom! Hot breakfast.

I love wraps. I also Mexican inspired food which is one of the reasons this is one of my favourite Breakfasts ever.

I churn out 24 breakfasts in 90 minutes which makes this a nice activity to do at the weekends. That’s approximately 4 minutes per breakfast. I think that’s awesome going really.

Slight caution: try not to overload your Burritos or else you won’t be able to roll them up.

So here’s my breakdown of what I put in my Burritos:

Scrambled eggs ( 2 eggs per Burrito)

Spinach (I wilt it down with lemon and a pinch of salt. I usually use frozen spinach and use one block per wrap)

Salsa (store bought. 1 tablespoon per Burrito)

Hash browns (I buy a bag of prepared hash browns for less than a pound in Aldi. I use one hash per wrap. I usually cut it in half. I cook the hash browns in the oven to save time)

Black (turtle) beans (a great way to add protein to the burritos. I use 1 tablespoon per Burrito.

Cheese-grated (I use mature cheddar as I get more flavour her gram. I use one tablespoon per Burrito. YOLO!).

Sausages ( I use lamb sausages and I grill or bake them at the same time as cooking my hash browns)

Sausage patties (If you are a vegetarian Quorn do awesome ones!)

Turkey bacon (as a non pork eater I use Turkey bacon. I also grill them with the sausages. Keep an eye on them and don’t over crisp them).

Crispy potatoes (for children you could even add waffles etc. Cook them in bulk in the oven and voila! Done!).

Sliced fried mushrooms (I fry a load off and use about two tablespoons per Burrito. If you want an extra flavour punch fry in garlic or chili oil)

Baked beans (minus the sauce so I drain them) I use 1 tablespoon per Burrito)

My favourite combinations:

The GREAT British combo: eggs, hash brown, sausage, bacon, beans, mushroom

Cheese, mushrooms, beans & bacon

Hash browns, bacon and cheese

Eggs, black beans, salsa & cheese

Mushroom, bacon, cheese

Beans, cheese & bacon

Just let your imagination run wild.

To make sure your Burritos keep their texture I drain off excess liquids (including fat off the sausages).

Okay what else will you need?

Large Torillas (doh!)
Greaseproof paper
Cling film
Ziploc bags
Marker pen to label your Burritos

And this is what I do:

I use large Tortillas

I create a conveyer belt and place all the cooked things in a line. Yes I do love a bit of organising that gets me going.

I then place the ingredients on the wrap and fold (click here to view an awesome video from…..on how to fold a Burrito!).

I then place the Burrito on greaseproof paper, label them, wrap them in cling film and place them in a ziploc bag.

Why have I not included amounts or recipes?
In all honesty I feel this is a DIY foodie hack you can play around with and personalise. I have included how much of each ingredient I put in my Burritos as an estimation guide for you guys.

To actually enjoy the Burritos. Take them out of the freezer. Remove the cling film and greaseproof paper and wrap in a damp kitchen towel. Blitz in the microwave on high for 3 minutes. Check the Burrito to see if it’s defrosted. If it’s still frozen ensure the kitchen towel is still damp and blitz for a further 2 minutes.

To eat: be careful to not burn yourself with the steam. Serve with a dollop of HP sauce or whichever sauce takes your fancy!

So guys what is your favourite combo? Comment below.

 

Love,

 

Alliyah