Cheese-Stuffed Naan

A delicious, cheesy naan made using simple ingredients, perfect for using up leftovers!

Cheese-Stuffed Naan

Ingredients

For the Filling:

• 100g cream cheese
• 50g feta cheese
• 1 cup mashed potato
• Salt and pepper, to taste
• 1/2 tsp dried parsley

For the Dough:

• 1 1/2 cups self-rising flour
• 1/2 cup yogurt
• 1/4 tsp salt
• 1 egg (for egg wash)
• Water, as needed

Instructions

1. Prepare the Filling:
   In a bowl, mix together the cream cheese, feta, mashed potato, salt, and parsley. Set aside.
2. Make the Dough:
   In a large mixing bowl, combine the self-rising flour, yogurt, and salt. Mix until a dough forms. If the mixture is too dry, add water, 1 tablespoon at a time, until you achieve a soft, pliable dough. Knead until smooth.

• Divide the dough into 6 equal portions.
• On a floured surface, roll each piece into a 6-inch circle.
• Spoon some filling into the center of each circle.
• Bring the edges together to seal, then gently roll it out again into a 4-5 inch circle.

• Preheat your oven to a high temperature.
• Place the stuffed naan on a greased and floured baking tray.
• Brush the tops with egg wash and sprinkle with sesame seeds if desired.
• Bake until golden brown and puffy.

Enjoy warm, straight from the oven!

Note: Feel free to toss in any other leftovers you have on hand—get creative and see what delicious twist you come up with!

Spiced Chicken Puff Pastry Rolls aka Bibi’s sausage rolls

Spiced Chicken Puff Pastry Rolls aka Bibi’s sausage rolls.

Ingredients

Filling

3 chicken breasts, minced  

1 onion, roughly chopped  

½ red pepper, chopped  

½ apple, chopped  

3 tbsp fresh coriander, chopped  

2-3 tbsp red or green chilies, ground  

1 slice of bread  

1 egg  

Salt to taste  

½ tsp black pepper  

1 tsp cumin  

1 tsp paprika  

1 tsp cayenne pepper  

Pastry:

2 sheet ready-rolled puff pastry  

1 egg, beaten (for sealing and brushing)  

Method

1. In a food processor, combine all ingredients except the minced chicken and egg. Blend until not too smooth.  

2. Add the minced chicken, egg and process again until well mixed.  

3. Unroll the puff pastry and cut it in half lengthwise.  

4. Lightly brush the edges with beaten egg.  

5. Spoon a generous amount of chicken mixture along one edge of each strip, about 1 cm from the edge.  

6. Roll the pastry over the filling, ensuring it overlaps and seals well.  

7. Place the rolled pastry in the freezer for 30 minutes to firm up.  

8. Slice into 3-4 cm pieces and return to the freezer until fully frozen.  

9. When ready to bake, preheat the oven to Gas Mark 6 (200°C/400°F).  

10. Place the rolls seam-side down on a lined baking tray.  

11. Brush the tops with beaten egg and bake until golden brown.  

12. Serve warm with chutney or your favorite dipping sauce.  

Ovenfried korean wings

Oven fried Korean Chicken Wings

Ingredients

• 1.kg bone-in chicken wings
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 tsp chilli powder

Sauce
• 1/4 cup gochujang sauce*
• 1/4 cup soy sauce
• 1/4 cup sugar
• 2 tbsp fish sauce
• 3-4 cloves garlic minced
• 1 tsp minced ginger
• 1tsp sesame oil
• 2 tbsp vinegar
• 2 tbsp water

Garnish
• chopped green onions
• sesame seeds

Method

Preheat oven to gas mark 6/200c/400f. Line a baking sheet with foil and place a cooling rack on top of the foil.

Stir together flour, salt, and chilli powder. Pat wings dry with paper towels. then toss in the flour mixture and arrange in a single layer (not touching) on the cooling rack.

Bake for 20 minutes until crispy. Turn over after 10 minutes.

While chicken wings are baking, prepare the sauce by combine all the ingredients for the sauce. Place on heat and bring to boil, once thickened, remove from heat.

Toss wings in the sauce and garnish with chopped green onions and sesame seeds if desired before serving.

*gochujang sauce is a Korean red chili paste that contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It’s a thick, sticky condiment that’s spicy and very concentrated.

Savoury Muffins

Savoury Muffins

Ingredients

200g self raising flour
150ml milk
1 egg
45ml oil
100g cheese grated
½ tsp chilli flakes
½ tsp salt
3 tbsp sweetcorn
1/2pepper chopped
½ onion chopped
Cooked chicken cubed (optional)
Jalapenos (optional)

Method

Makes 12 small or 8 large muffins

1. Heat oven 180C/gm 4
2. In a jug whisk the oil,eggs and milk.
3. Place the flour in a large mixing bowl add the wet ingredients and mix well.
4. Then add the rest of the ingredients mix the ingredients in well.
5. Grease and flour a 12 muffin tray or use muffin cases.
6. Scoop the mixture equally into the muffin tray.
7. Place muffin tray in oven, bake for 10-12 mins.
8. Test muffins are done by inserting a toothpick or knife in middle, if it comes  out clean muffins are done. If it has mixture stuck to it bake for a further 2-3 mins
   Enjoy

Carrot cake scones

INGREDIENTS FOR CARROT CAKE SCONES

• 4 cups plain flour

• 1/2 cup sugar

• 5 tsp baking powder

• 2 tsp ground cinnamon

• 3/4 tsp salt

• 3/4 cup cold butter, grated

• 1 cup grated carrots

• 1/3 cup dessicated coconut

• 1/2 cup raisins

• 1 tsp orange extract

• 1 cup buttermilk* or yogurt

Ingredients Orange Buttercream

• 50gms butter
•100gms icing sugar
• 1/2tsp orange extract

Method

1. Preheat oven to 180 degrees celsius (350 F). Gas mark 4

2. In a large mixing bowl add the flour, sugar, baking powder, cinnamon and salt. Add in the grated butter. Rub the butter into the flour to form fine breadcrumbs. Add in the grated carrot, coconut, and raisins. Stir to incorporate.

3. In a jug mix in the buttermilk/ yogurt and orange extract. Stir the mixture into the dry ingredients until a soft dough is formed. Turn out the dough onto a floured board and roll into a disc about 2 centimetres thick. Use a scone cutter or glass (dipped in flour) to cut out the scones. Push together dough scraps and continue cutting until no dough remains.

4. Place the scones onto an oven tray lined with baking paper and brush with a little milk.  Place into a pre heated oven. Bake the carrot cake scones for 12-15 minutes until they’re golden brown.

5. Transfer the scones to a cooling rack.

6. Serve the scones with orange buttercream or butter.

Buttercream method

For the icing whisk all the ingredients together till light and creamy.

Spread over cooked scones

Basbousa/Semolina cake

Basbousa is a middle eastern semolina cake drenched in sugar syrup, flavored with lemon and rose.

Ingredients

• 2 cups semolina
• 1 cup coconut
• 125gm  butter melted
• 1 ⁄3 cup sugar
• 1 tsp baking soda
• 1 cup plain yogurt
• 1 ⁄3 cup whole Roasted,blanched almonds, pistachios or cashews
• The syrup
• 2 cups sugar
• 1 1/2 cup water
• 1 tbsp rosewater not rose extract, OPTIONAL
• 1 tbsp lemon juice

Method:

• Pre-heat oven to 400 degrees F. Grease an 9×9  square tin and set aside. 
• Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl. Use your hands to incorporate the butter with the other ingredients until mixed well. Add the yogurt and continue mixing with your hands until fully combined.The mixture should be fairly thick and easy to press with hands (not thin like cake or brownie batter)
• press the mix down onto square baking dish or round pie pan.The cake mix should be about 1 inch thick.Cut a diamond or square design in the cake with a butter knife. Place an almond or any other type of nut you have on hand onto each pre-cut square. (i added the dried rose buds and pistachios after i poured the syrup on the cake)
• Bake at 400 degrees for 30 min to 40 mins until it’s a bronze brown color. If no color forms on the top placeunder the grill for 1-2 minutes until the top is golden/bronze. Cut the Cake again along the pre-cut lines and pour cold syrup on top while its hot so it can absorb all through. 

• FOR THE SYRUP:
• While the cake is baking, Mix all the ingredients for the syrup and place in saucepan on high until it boils. Boil for 10 minutes or until the syrup coats the back of a spoon.

Enjoy x

Shortbread

 

Shortbread

Ingredients

250g butter
75g castor sugar
300g plain flour
100g rice flour

Method

Cream butter and sugar, till cream.
Add flours mix into soft dough.
Rest at least 30 min then roll between 2 sheets of greaseproof paper. Cut into shape
Bake gm4/180 for 20-25 mins till beginning to get golden on the edges.

Lamingtons

Lamingtons

• 170g butter, softened
• 170g caster sugar
• 1/2 tsp vanilla extract
• 3 eggs
• 170g self-raising flour, sifted

200g desiccated coconut

Icing
• 3 ½ cups icing sugar
• 1/3 cup cocoa powder
• 1 tbsp butter, softened
• 1/2 cup hot milk

Method:

• Preheat at 180 °C/ gm4 Grease and line 20cm x 30cm cake tin.
• In a bowl beat sugar, vanilla, and butter with a mixer until pale and creamy, then start adding one egg at a time, beating after each addition.
• Next, sift in the flour over the butter mixture and stir in well.
• Pour the batter into the cake tin and smooth out the top. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the centre comes out without any crumbs.
• Once baked, leave in the pan for 10 minutes, then turn over onto a wire rack to cool. Cover with a cloth and leave overnight.
•The following day, make the icing first sift icing sugar together with cocoa into a bowl, then add butter and hot milk, and stir until smooth.
• Cut the cake into 15 or 30 ( depends on how big you like your lamingtons ) equal pieces, place half the shredded coconut in a dish and pour half the icing in a different dish. This will stop the coconut and icing from getting too messy.
• Set a wire rack over the baking tray.
• With a fork, dip one cake square into the icing, shake off the excess, and roll in coconut. Place each finished square on the prepared wire rack. If icing is a little thick add a table spoon of hot water till you achieve the correct runniness.
• Once all are done, leave them to set for the next two hours before serving.

Enjoy x

Mincemeat shortbread

Ingredients

250g pack butter

100g caster sugar

1 tsp vanilla essence

300g plain flour

100g rice flour

350g mincemeat

2 tbsp granulated sugar

Method

Heat oven to 180C/160C fan/gas 4

Line the base and sides of a 20cm 8inch.

Square tin with baking parchment.

Cream the butter, sugar and vanilla together with an electric whisk until pale and fluffy.

Stir in the flour and rice flour with a spoon, then knead together using your hands to form a smooth dough.

Halve the dough and press one half evenly into the base of the tin.

Spread the mincemeat over the top, leaving a 1cm border around the edge.

Roll out the remaining dough between 2 sheets of grease proof paper to a 20cm square, then slide onto the mincemeat.

Seal around the edge with your fingers gently press all over then prick all over the top with a fork.

Bake for 25-30 mins until lightly golden. Sprinkle the granulated sugar over the top. Cool in the tin before cutting into squares.

Mincemeat fruit cake

This is a great way to use up leftovers mincemeat after Christmas. The cake is soft and moist and it can be eaten straight away.

Ingredients

150g softened butter or margarine

150g soft brown sugar*

2 eggs

410g jar of mincemeat

80g sultanas or raisins

225g Plain flour

2 tsp baking powder

1 tsp vanilla

Handful of flaked or sliced almonds

Method

* you can use caster sugar if you don’t have brown sugar.

Heat the oven to 160ºC or Gm 3 Grease, and line the 8″ round cake tin.

Cream the butter or margarine and sugar. Best in the egg one at a time.

Add the mincemeat and vanilla into the mixing bowl and mix well.

Add the sultanas and mix in.

Sieve in the flour and baking powder, then fold it in.

Tip the mixture into the cake tin and level gently. Sprinkle the almonds over the top.

Bake for around 11/2 hours, until the cake is golden brown and firm to the touch.

Insert a skewer into the centre, it should come out clean.

Allow to cool in the tin before serving.

Enjoy x

Oven dried Cherry tomatoes

I use cherry tomatoes , large tomatoes can be used just remember to extend the cooking time.

Ingredients
1lb tomatoes
1/4t salt
1/4t pepper
1t dried herbs (optional)
Olive oil

Instructions
Preheat oven. 300°F, 150°C, gm 3,
1. Halve tomatoes lengthwise.
2. Line a baking tray with greaseproof paper
3. Arrange the halved tomatoes over a baking tray,cut sides up.
4. Sprinkle with salt,pepper and the dried herbs if using.
5. Bake for 2 hours until semi-dried. turn off the oven and let the tomatoes sit in the oven to dry in the residual heat for another half hour once cold place in a jar and pour oil in the jar till tomatoes are covered Store in the fridge