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Wednesday, 21 September 2016

Espresso Banana Cake



Another invite,
another cake...



We were invited for lunch
at the Robinson's in Stirling



Lovely spread of food in a warm and inviting dining room


Lamb Briyani with Dhalca and Pickled Vegetables
Chicken Tandoori with Cucumber Raita and Hot Mango Chutney

Dzia's Boiled Fruit Cake







Espresso Banana Cake

225g flour
2 tsp baking powder
salt
3 tbsp espresso powder
25g chocolate chips

250g over-ripe bananas
100ml sour cream
185g light brown sugar
2 large eggs
1 tsp vanilla extract
150g butter, melted

Walnuts, for decoration (optional)

Preheat the oven to 180C
In a large bowl beat the eggs lightly with a handheld electric mixer for 1 minute. 
Add the sugar, butter and cream and beat until just combined 
then add the banana and whisk until you have a smooth batter. 

Sift in the flour, baking powder, salt and coffee then mix until just smooth. 
Be careful not to over-mix the batter. 
Stir in the chocolate chip.
Pour into a prepared tin and bake for about 40 minutes


Tuesday, 13 September 2016

Eid Happenings



The usual customary family photos
taken before Elsa's return to Uni




MrD tried his hand at using the selfie stick!
Success!!




Pre-Eid dinner 
A simple fare
my version of Ayam Penyet
It was given the thumbs up by Elsa, being the only person in the family
who had actually eaten the real stuff back in KL 


We were invited to spend Eid
with the Watt family and
some close friends in Edinburgh







photos courtesy of the Watts

Friday, 9 September 2016

Chicken Enchiladas in White Sauce


A 3-parter tear-jearker
with a happy ending!



Chicken Enchiladas in White Sauce

For the chicken fillings:
6 boneless, skinless chicken thighs
1 cup canned corn niblets
2 tbsp chopped pickled jalapenos
1 medium onion, chopped
1 tsp minced garlic
salt
black pepper

Place the chicken in a pot and cover with water.
Add a little salt and bring it to boil.
Reduce the heat and simmer for about 15 minutes.
Remove the chicken pieces from the stock.
(Set aside the stock to make the white sauce)
 Using 2 forks, shred the chicken and set aside.

Heat a little vegetable oil in a pan
Add chopped onion and garlic.
Add in the rest of the other ingredients.
Season to taste.


To make the White Sauce:
In another pan, melt a tablespoon of butter
Add a tablespoon of flour
Whisk vigorously until the butter/flour combi turns golden brown.
Add the chicken stock
Allow to bubble for a few minutes.
Add 2 tablespoon of Greek yoghurt.
Adjust seasonings and remove from heat.


To assemble:
Place 2 tablespoons of chicken filling onto a tortilla
Roll it and place it into an oven-proof dish
Do this until the dish is stuffed with rolled-up tortillas

Pour the white sauce over the rolls
Sprinkle with shredded Monterey Jack cheese
Bake in an 180C oven for about 30 minutes
Sprinkle with chopped spring onions before serving