Thursday, 29 September 2016

Easy Cheesy Chicken Mushroom Bake




It's not unusual for me to find random mushrooms while out gardening
Typically, they would be around the oak tree or under the plum trees
very small and insignificant.

But a few days ago, I came across a cluster of brown mushrooms
thrusting outwards amongst the gravel on my front yard
They were meaty with fresh woody smell -  almost good enough to eat!
But I'm no expert...
I tried consulting a few people but was unable to get any answer
so off into the bin they went
It's unfortunate
I'm still pretty sure that they were edible...

So I say
the best place to get mushroom - the supermarket shelf!
I've not heard of anyone dying from eating mushrooms from supermarkets




Here's one recipe I made with loads of mushrooms
- best eaten with some homemade savoury scones



Easy Cheesy Chicken Mushroom Bake

4 boneless, skinless chicken thighs, quartered
250g chestnut mushrooms, sliced
 200g tinned chopped tomatoes 
2 cloves garlic, mince
1 tsp paprika
2 tbsp chopped pickled jalapeno
1 cup shredded mild cheddar
 1/2 cup grated Parmesan
1 tsp sugar
salt and black pepper


Preheat oven to 180C. 
Season chicken thighs with salt and pepper.

In a large skillet, heat a little oil. 
Saute the chicken until golden brown.
Place browned chicken into a heat-proof dish.
Add garlic, mushrooms and tomatoes into the skillet and cook, stirring occasionally, 
Add paprika and chopped jalapeno and season with sugar, salt and pepper. 
Pour the tomato mixture over chicken pieces.  
Sprinkle cheese over the mixture
Cover dish with foil and bake for 30 minutes. 



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