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Smoked chicken pate Smoked chicken pate is another really simple and very impressive starter for any dinner party. It’s  great to serve individual little pots with melba toast and see everyone digging out the last little morsel. Makes 6 starter portions. What you need 350g smoked chicken breasts 125g softened butter 30ml port 30ml jersey cream (stiff) Salt and pepper to taste Pinch of ground nutmeg Melted butter to cover the tops The process Chop the chicken breasts into small pieces and place in a blender to mince. Add the soft butter, port, cream, nutmeg and season with salt and pepper and blend until everything is well combined. You may need to scrape the sides once or twice. Spoon into individual pots and press down firmly. Place them in he fridge to cool and set. Once cool, melt another 125g or so of butter and spoon over enough to cover the top with a thin layer of butter which will set. That’s it, your starter is ready. Serve with melba toast and crisp French loaf.
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Smoked chicken pate

Smoked chicken pate is another really simple and very impressive starter for any dinner party. It’s  great to serve individual little pots with melba toast and see everyone digging out the last little morsel. Makes 6 starter portions.

What you need

  • 350g smoked chicken breasts
  • 125g softened butter
  • 30ml port
  • 30ml jersey cream (stiff)
  • Salt and pepper to taste
  • Pinch of ground nutmeg
  • Melted butter to cover the tops

The process

  1. Chop the chicken breasts into small pieces and place in a blender to mince.
  2. Add the soft butter, port, cream, nutmeg and season with salt and pepper and blend until everything is well combined. You may need to scrape the sides once or twice.
  3. Spoon into individual pots and press down firmly. Place them in he fridge to cool and set.
  4. Once cool, melt another 125g or so of butter and spoon over enough to cover the top with a thin layer of butter which will set.

That’s it, your starter is ready. Serve with melba toast and crisp French loaf.

Chicken Yakitori These little skewers of succulent marinated chicken are fantastic any time any day. Make a whole lot of them, they are great to take to work for lunch and if you pop a few in your childrens lunch boxes they will be very grateful… you may even get a car wash. These are great for the stove or the braai, can be prepared ahead of time and then take just 5 minutes to cook. (2 people) What you need 500g chicken breast halved and sliced about 4cm thick 4 tablespoons teriyaki sauce 4 tablespoons honey 1 teaspoon crushed garlic 1 teasponn fresh grated ginger Oil Bamboo skewers The process You want to split the chicken breasts through the center and then cut into strips, so each breast should give you 4 x 4cm wide strips. Mix all of the marinate ingredients together in a bowl, give it a whick and add the chicken. Mix the chicken around a bit to cover each piece in the marinate. Cover with cling film and place in the fridge for a few hours, overnight if you can. Thread the chicken onto skewers and cook in a hot grill pan for about 2 minutes on each side. (soak the skewers in water if you are doing them on a braai) Serve them with chinese fried noodles or egg fried rice, or just as they are for finger food. These are very good.
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Chicken Yakitori

These little skewers of succulent marinated chicken are fantastic any time any day. Make a whole lot of them, they are great to take to work for lunch and if you pop a few in your childrens lunch boxes they will be very grateful… you may even get a car wash. These are great for the stove or the braai, can be prepared ahead of time and then take just 5 minutes to cook. (2 people)

What you need

  • 500g chicken breast halved and sliced about 4cm thick
  • 4 tablespoons teriyaki sauce
  • 4 tablespoons honey
  • 1 teaspoon crushed garlic
  • 1 teasponn fresh grated ginger
  • Oil
  • Bamboo skewers

The process

  1. You want to split the chicken breasts through the center and then cut into strips, so each breast should give you 4 x 4cm wide strips.
  2. Mix all of the marinate ingredients together in a bowl, give it a whick and add the chicken. Mix the chicken around a bit to cover each piece in the marinate. Cover with cling film and place in the fridge for a few hours, overnight if you can.
  3. Thread the chicken onto skewers and cook in a hot grill pan for about 2 minutes on each side. (soak the skewers in water if you are doing them on a braai)
  4. Serve them with chinese fried noodles or egg fried rice, or just as they are for finger food.

These are very good.

Delicious Honey cake  Sometimes you want a cake that is a simple yet delicious and easy to make cake that anyone, no matter who they are will love. This is an extremely versatile cake which can be an anytime cake or a hot dessert ideal for winter or when you need something hot with whipped cream… you know what I mean. (20cm pie dish or spring form cake tin) I like to use a pie dish because it is usually served hot straight from the oven as a dessert, a bit like a honey version of the all time favourite Malva pudding. What You Need The Cake 1 cup of cake flour Half a cup of sugar 1 egg 4 tablespoons of butter (melted) 125 ml milk 4 teaspoons of baking powder 2 ml of salt The Syrup 50 ml melted butter 20 ml honey The Process The Cake Preheat oven t o 180⁰C. Grease a 20cm pie dish with a little butter and leave it to one side. Sift all of  the dry ingredients together in a large mixing bowl and make a well in the center. Heat the milk with the butter until the butter has melted, this should leave the milk warm but not boiling, remove from the stove. Beat the egg in a separate bowl, and then add the warm milk mixture. Add the milk mixture to the dry ingredients and mix very well. Bake in the oven for 15 minutes. So many people tell me baking is difficult, come on what could be easier than that. The Syrup When your cake is about to come out of the oven, melt the honey with the butter until very liquid but not boiling. Pour the syrup over the cake as soon as it comes out of the oven and serve warm with cream or ice cream or let it cool and serve when you are ready to make someone verrrry happy. There is a chocolate cake that also uses hot milk in the recipe that is truly decadent, try it you won’t regret it.
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Camera
SONY DSC-P100
ISO
400 		Aperture
f/5.2
Exposure
1/160th 		Focal Length
23mm

Delicious Honey cake 

Sometimes you want a cake that is a simple yet delicious and easy to make cake that anyone, no matter who they are will love. This is an extremely versatile cake which can be an anytime cake or a hot dessert ideal for winter or when you need something hot with whipped cream… you know what I mean. (20cm pie dish or spring form cake tin) I like to use a pie dish because it is usually served hot straight from the oven as a dessert, a bit like a honey version of the all time favourite Malva pudding.

What You Need

The Cake

  • 1 cup of cake flour
  • Half a cup of sugar
  • 1 egg
  • 4 tablespoons of butter (melted)
  • 125 ml milk
  • 4 teaspoons of baking powder
  • 2 ml of salt

The Syrup

  • 50 ml melted butter
  • 20 ml honey

The Process

The Cake

  1. Preheat oven t o 180⁰C.
  2. Grease a 20cm pie dish with a little butter and leave it to one side.
  3. Sift all of  the dry ingredients together in a large mixing bowl and make a well in the center.
  4. Heat the milk with the butter until the butter has melted, this should leave the milk warm but not boiling, remove from the stove.
  5. Beat the egg in a separate bowl, and then add the warm milk mixture.
  6. Add the milk mixture to the dry ingredients and mix very well.
  7. Bake in the oven for 15 minutes.
  8. So many people tell me baking is difficult, come on what could be easier than that.

The Syrup

  1. When your cake is about to come out of the oven, melt the honey with the butter until very liquid but not boiling.
  2. Pour the syrup over the cake as soon as it comes out of the oven and serve warm with cream or ice cream or let it cool and serve when you are ready to make someone verrrry happy.

There is a chocolate cake that also uses hot milk in the recipe that is truly decadent, try it you won’t regret it.


Chicken liver pate This is a really quick and easy recipe that is always good to have around for a quick snack. (PS sorry for the picture LOL) What you need 500g chicken livers 1 large onion chopped 250g butter half teaspoon mixed herbs 1 teaspoon apricot jam 1 teaspoon brandy The Process Sauté the onions in a little butter. Add the livers and herbs. Cook until just done (never overcook livers, they must be pink) Take off the heat, add the apricot jam, the brandy and the rest of the softened butter and combine well. Leave to cool, then blend the mixture and put into containers. Depending on your taste, either blend to smooth or leave a few little chunks. Serve with your favorite crackers, melba toast or thin crunchy french bread toasted. This freezes really well and is always a good thing to have around for when unexpected guests arrive.
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Chicken liver pate

This is a really quick and easy recipe that is always good to have around for a quick snack.

(PS sorry for the picture LOL)

What you need

  • 500g chicken livers
  • 1 large onion chopped
  • 250g butter
  • half teaspoon mixed herbs
  • 1 teaspoon apricot jam
  • 1 teaspoon brandy

The Process

  1. Sauté the onions in a little butter. Add the livers and herbs.
  2. Cook until just done (never overcook livers, they must be pink)
  3. Take off the heat, add the apricot jam, the brandy and the rest of the softened butter and combine well.
  4. Leave to cool, then blend the mixture and put into containers. Depending on your taste, either blend to smooth or leave a few little chunks.
  5. Serve with your favorite crackers, melba toast or thin crunchy french bread toasted.

This freezes really well and is always a good thing to have around for when unexpected guests arrive.

About the Soufflé: Layered Fudge Brownie, Chocolate & Peanut Butter Mousse Cake

aboutsouffle:

In my post of zucchini & tomato galettes I gave a hint that I was preparing myself a birthday cake which, when successful, would be THE cake of the decade. Well now the birthday party is over, and I can proudly tell you, that it was THE SH*T. It must have been the best cake I have ever…

Perfect roast potatoes  If you get your roast potatoes right your family and friends will love you forever. You may be spending a whole lot more time in the kitchen, but the satisfied sounds that come out of their mouths will make it all worth while. this is fromNigella Lawson, my all time favorite woman chef. You need Roasting potatoes  potatoes will say “for roasting” on the bag and in the supermarkets generally the medium size potatoes. Oil, not olive oil, it smokes at a lower temperature. The process Preheat the oven to 220 Celsius and place a rosting tray with the oil in the oven to preheat. (It’s vital to have the oil hot before you put the potatoes in) Peel the potatoes and cut into equal size pieces. Boil potatoes for about 10 minutes or until the edges are soft and fluffy. Drain them in a colander and then give the colander a good shake to break up the edges of the potatoes, this is what gives them those crispy edges while being soft and fluffy inside. Place the potatoes into the hot oil with a long spoon to avoid hot splatter and turn each one to get it coated with the oil. Place on a high shelf in the oven and do not disturb them for about 40 minutes or until golden brown. Serve with a good pinch of salt immediately. Try theperfect roast chickenrecipe. MAKE PLENTY.
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Perfect roast potatoes 

If you get your roast potatoes right your family and friends will love you forever. You may be spending a whole lot more time in the kitchen, but the satisfied sounds that come out of their mouths will make it all worth while. this is fromNigella Lawson, my all time favorite woman chef.

You need

  • Roasting potatoes
  •  potatoes will say “for roasting” on the bag and in the supermarkets generally the medium size potatoes.
  • Oil, not olive oil, it smokes at a lower temperature.

The process

Preheat the oven to 220 Celsius and place a rosting tray with the oil in the oven to preheat. (It’s vital to have the oil hot before you put the potatoes in)

Peel the potatoes and cut into equal size pieces.

Boil potatoes for about 10 minutes or until the edges are soft and fluffy.

Drain them in a colander and then give the colander a good shake to break up the edges of the potatoes, this is what gives them those crispy edges while being soft and fluffy inside.

Place the potatoes into the hot oil with a long spoon to avoid hot splatter and turn each one to get it coated with the oil. Place on a high shelf in the oven and do not disturb them for about 40 minutes or until golden brown.

Serve with a good pinch of salt immediately. Try theperfect roast chickenrecipe.

MAKE PLENTY.

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