Monthly Archives: May 2017

Creamy Tuscan Garlic Chicken

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Ingredients
4 boneless skinless chicken breasts, thinly sliced
2 Tablespoons olive oil
200g cream cheese
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
½ cup parmesan cheese
1 cup spinach, chopped
½ cup sun dried tomatoes
Instructions

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the cream cheese, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta or mash potatoes if desired.

Baked Chocolate and Orange Doughnuts

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Ingredients

For the Doughnuts
1 and 1/2 cups plain/all-purpose flour 190g
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup cocoa powder 50g
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup orange juice 60ml
1 large egg
1/2 cup light brown sugar 100g
1/2 cup Greek style yogurt 120ml
2 tablespoons unsalted butter 30g, melted
Zest of 1 large orange
For the Glaze
1/2 cup chocolate chips 100g
2 tablespoons unsalted butter 30g
2 teaspoons light corn syrup/golden syrup
2 teaspoons orange juice
Chocolate sprinkles to garnish

Instructions

For the Doughnuts
Preheat the oven to 180C/350F/Gas 4. Grease a doughnut pan, and set aside.
Whisk together the flour, baking powder, baking soda, cocoa powder, salt, nutmeg, and zest. Set aside.
Whisk together the orange juice, egg, sugar, yogurt, and melted butter until combined.
Pour the wet ingredients into the dry ingredients, and mix until just combined. If the mixture seems too dry add some milk.  Fold in the orange zest. Do not over-mix. Spoon the batter into the prepared doughnut pan and smooth out. Bake for 5 – 7 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the Glaze
Place the chocolate chips, butter, and syrup in a heat-proof bowl, and microwave until completely melted and smooth, stirring every 10 seconds. Stir in the orange juice.
Dip each doughnut into the glaze, garnish with chocolate sprinkles, and leave to set on the wire rack.

Raspberry and coconut loaf cake

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Ingredients:
150g Butter
150g Golden Caster Sugar
1 tsp Vanilla Extract
3 Eggs
250g Plain Flour
1 tsp Baking Powder
100g Desiccated Coconut
4 tbsp Milk
6 tbspRaspberry Jam

80g Icing Sugar
2 tsp Raspberry Jam
2 tsp Water
2 tbsp Desiccated Coconut

Method:
Pre-heat the oven to 180C/fan oven 160C, and line a 1kg loaf tin with baking parchment.
In a large bowl, beat together the butter, caster sugar and vanilla extract, before adding in the eggs one at a time, beating between each addition.
Fold in the desiccated coconut, and then add the flour and milk a bit at a time.
Spoon a third of the batter into the loaf tin, before spreading the raspberry jam in a layer on top of the batter. Cover the jam with the remaining cake batter.
Bake in the oven for 35 minutes, then cover with tin foil and bake for another 20-25 minutes until cooked.
Leave the cake to cook on a wire rack, and meanwhile you can prepare the icing.
Sieve the icing sugar into a bowl and add water until it reaches the right consistency. Then add the raspberry jam until you get the desired shade of pink.
Once the cake is cool, spread the icing over the top, and then cover with some more coconut.

Chocolate cake (no eggs, milk or butter)

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Ingredients
1 1/2 Cups Plain flour
3 Tbsp. cocoa (unsweetened)
1 Cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water

Frosting                                                                                                                                   100g chocolate chips                                                                                                                 30g butter                                                                                                                               1 teaspoon flavouring eg. orange, caramel,vanilla                                                                          2 teaspoon golden syrup
Preheat oven to 180ºC/fan 160ºC. Grease an 8″ square cake tin.

Mix first 5 dry ingredients in a bowl. Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. Pour mixture into prepared tin.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool on a wire rack.

To make frosting.                                                                                                                 Put chocolate, butter and golden syrup in a microwave safe bowl. Microwave until melted and smooth stirring every 10 seconds. Stir in flavouring and spread on cooled cake.