Wednesday, 8 February 2017

Granny's Fruit Loaf

This is, undoubtedly, the easiest little tea loaf that you could possibly come across. Such a delight that it's so simple, too! 

1 cup sultanas/raisins
1 cup milk
1 cup sugar
1/4 cup margarine
2 cups self raising flour
1 egg

Heat the dried fruit, milk, sugar and margarine in a pan on the hob, but do not boil. Once the margarine and sugar are melted, allow the mixture to cool. 

When it is cooled, gently mix in the flour and 1 egg. 

Pour the mixture into a greased and lined 2lb loaf tin and bake in a preheated oven for 45 minutes at 180C.

Cool on a wire rack and - if you're anything like me - slice, wrap individually in cling film and freeze as soon as the loaf is cool enough. This makes an ideal lunch time treat!

Friday, 3 February 2017

Sizzling Chicken Strips

Ok, so another favourite from me tonight... allow me to introduce you to sizzling chicken strips! This has been one of my favourite dinners since my mum started making it when I was a kid.

And the best bit? It couldn't be easier - we love those types of meals! 

Serves Four

400g chicken breast or turkey, cut into bitesized strips 
3 carrots, peeled and julienned
1 onion, sliced - or 4 spring onions, cut into little coins
1 pepper, sliced
200g mushrooms, sliced
1 tsp chinese five spice
2 tbsp cornflour
2 tbsp toasted sesame oil

Mix all ingredients together in a bowl or ziplock bag. Leave to marinade for as long as possible - 2-3 hours is fine, overnight is better.

When ready to cook, heat a big frying pan and add another tbsp of toasted sesame oil. Stir fry.

Enjoy. Immensely.

Serve with basmati rice* and/or flatbreads

*I serve 60g dried weight rice per portion.

As with most meals, if you don't have an ingredient, you can swap and/or omit the offending item. A handful of cashew nuts is quite a nice addition!

Linzi x

Wednesday, 1 February 2017

Cauliflower Biryani

This is a recipe that I made and absolutely loved... until I lost it. I've been searching for it for years (I kid you not!) and have FINALLY found it again! I am so excited to finally be able to make it again and I'm putting it here... just in case.

It's SO quick to make and could scarcely be easier. It's also lovely with a few slices of leftover roast lamb (when I am able to rescue it from my daughter!) put in towards the end of cooking, to warm through. 

  1. 25g butter
  2. 1 onion , halved and thinly sliced
  3. 1 tsp ground coriander
  4. 1 tsp ground cumin
  5. 1 tsp turmeric
  6. 1 small head of cauliflower , broken into florets
  7. 75g basmati rice
  8. 150ml vegetable stock
  1. Heat the butter in a shallow pan with a lid. Cook the onion in the butter until completely softened. Stir in the spices and cook for 2 minutes. Add the cauliflower and toss and cook in the butter and spices for a minute.
  2. Stir in the rice then add the stock. Bring to a simmer, put on a lid then cook for 10-15 minutes until all the stock is absorbed and the rice is cooked (you might need to add a splash more stock or water).