Chicken Alfredo 

This is one of the quickest, simplest pasta dish I have made! I didn’t know what to make for lunch tomrrow so made this to take to work 🙂

Ingredients:

  1. Flat pasta, I used tagliatelle pasta,
  2. Chicken breast,
  3. Salt,
  4. Lemon,
  5. Pepper,
  6. Double cream,
  7. Parmesan cheese,
  8. Mixed herbs,
  9. Garlic,
  10. Green chilli,
  11. Any veg you want, I used broccoli but mushroom is the one to be used with this,
  12. Oil and
  13. Butter.

First, marinade the small chicken breast pieces with salt, pepper and lemon- for at least 25 minutes. 

Then I put the pasta in a pot and let it boil on one side.


Then, I got around 2 tablespoons of butter, let it melt in a pan. Then I added my fresh grated garlic ( I crushed 3 cloves), let it turn slightly brown then add the cream. Add as much as you want depending on how saucy you want you dish to be. Let it simmer on low heat for around 5 minutes till it turns a bit thick. 

Then I added the cheese, add as much as you like, stir this in slowly and let it melt. 

Add some mixed herbs or anything you want you don’t have to! I like my food a bit spicey so added crushed green chillies to the mixture too. 

Stir that in and let it simmer for two minutes and that’s your sauce ready!

On the other side, in a pot add some oil and add your chicken and let it cook until the water from chicken has evaporated. I added my broccoli in too so it’s ready in time. I didn’t have time to wait around! 

Once the above is done, add it the sauce. 

Add your pasta and hooray there’s your chicken alfredo ready 🙂 enjoy with garlic bread. 

Dhanak Deira Bolton

If you’re ever near Bolton and want halal Chinese with a twist of Indian flavours then this is the place to go, it’s just before the Asda on Blackburn road on your right. I thought I’d give it a go since I kept seeing Amir Khan uploading snap chats whilst he was there. Yes, the first thing that comes to your mind is ‘oh it’s going to be expensive’ it’s actually quite reasonable not overly priced at all.

Apart from the food, I love this wall decor with the Arabic calligraphy, something I’ve not seen at a restaurant before!

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I love the interiors of this place, it wasn’t  busy when we went, it was nice and quite and even it was busy, it wouldn’t be an issue because it’s quite spacious inside, so you’re not clashing with the people sat next to you. You could go here for any occasion and make it special. All the tables were nicely laid out with napkins, candles and a rose.

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The staff were nice and friendly, which is always a bonus. We were in a rush so the waiter tried to bring the food for us as soon as possible and even had a laugh with us.

For starters we ordered popadums, Fish Pakoras and Kebabs. I’m not really fond of Fish Pakoras so I don’t know how they tasted but friends did say they were nice. The popadums were really oily  but when my friends husband asked for some tissue to wipe the oil away, the waitress went and got some more. So all happy bellies!

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For the mains we ordered Chicken Manchurian with noodles and Lamb Karahi with I think it was Tandoor roti or naan. The Manchurian tasted really nice, it was spicey so if you don’t like your food spicey I suggest you ask them to change the heat for you.

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The mocktails were slightly pricey compared to other restaurants I’ve been to, even Zouk’s is a tad cheaper but they tasted nice so not moaning. You can ask them to change the ingredients to them, I know we did for the tropical daiquiri. They happily did this for us.

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I would defiantly go there again and thanks to the friendly staff for the nice time there, and not forgetting the waiter that gave me lolly in the end incase I cried because my friends daughter got one and I didn’t 😂

Half Moons

I love this savoury snack served with sauces. My aunt passed this recipe on to me from a South African cook book.

Ingredients;

Chicken breast diced,

1/2 tsp Cumin Powder,

1 tsp Salt,

1/4 cup Lemon juice,

Green chillies,

1 tsp crushed Garlic,

2 tbsp Mayonnaise,

2 tbsp butter,

sweetcorn,

Pepper,

diced potaotes

2 beaten eggs,

breadcrumbs and

cornflour.

Dough:

2 cups water,

2 tbsp butter,

1/4 tsp salt and

2 cups plain flour or more.

Method:

Combine chicken, cumin, salt, lemon juice, pepper garlic, mayonnaise, butter, corn and pepper in a pot. Let it cook over medium heat until dry ( when there is no water left from chicken).

Mix the cornflour and milk together in a pot. It will feel hard but this is fine as long as there a no lumps.

Add this to the chicken and stir over medium heat until thick and saucy. Allow to cool.

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Place the water, butter and salt in a pot over heat and bring to boil. I kept this lukewarm as you need to knead the dough.

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In in a big dish I added the flour, we used 3.5 cups of plain flour. Add the above water mixture and knead. That’s the cup I used for all measurements.

 

Roll the dough out thinly on a floured surface. Cut in to circle shapes or make them in shapes of small puris.

 

 

 

 

 

Place a spoonful of the filling on to one half of the circle or in the middle depends how you prefer to do this. Life up and press edges together to seal, forming a half moon shape.  My mum did this part as I am useless.

 

Dip the pies in the beaten egg and then breadcrumbs.

 

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You may now freeze them. Or fry them until golden brown.

Potato Vada

I love eating these once in a while such a Indian street food snack. It’s so quick and simple to make. Sorry couldn’t take decent pictures of the outcome it was for guests and we were in a rush.

Ingredients;

Potatoes

Green chilli as much as you like

Coriander

Oil

Gram flour

Ginger and Garlic paste

Bicarbonate of Soda

Salt

Tumeric powder

Black Mustard Seeds

Lemon

Peel skin of potatoes and cut them into four pieces. Alternatively you can boil your potatoes like you to make mash.

 

 

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Once they are boiled, drain the water and put them in a plate. Add salt, Tumeric powder, green chilli as much as you like, ginger garlic paste, squeeze some lemon juice for a nice tangy taste and mix all this well with your hands. (I’ve not specified the amounts of spices as this differs to each person, how chilly/salty, how yellow you want it etc)

 

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In a separate pan, Asians will defiantly have this little dish we use to ‘wager’ the mustard seeds. I don’t know what it means in English but all you have to is put some oil in a pan let it heat up for around two minutes then add your seeds. Make sure it is on low heat before you add the seeds because it will splatter everywhere, hence I couldn’t take a picture of the seeds in oil.once you have done that pour it onto the potato mixture.

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Mash the potatoes and other ingredients properly so everything is nicely mixed. Chop the coriander into small pieces and add that to the mash too and mix well. Roll them into small balls.

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In a bowl get some gram flour, add some salt, red chilli powder just a pinch and bicarbonate of soda. Add lukewarm water to the dry ingridents and make it into a nice thick mixture.

 

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Dip one mash ball individually into the flour mixture and then put into a medium pan with hot oil and let it cook till the flour is golden brown.

Serve with chilli sauce . Enjoy

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Herb Chicken Wings

I was excited to make bbq chicken wings and got this powder from an Asian shop as my aunt told me to and clearly it wasn’t Bbq and it tasted like herbs!

But still tasted nice and I am on the hunt for the perfect bbq recipe.

Ingredients;

  • 12 chicken wings, you can have them with skin on if you want to,
  • Bbq Mexican powder,
  • olive oil,
  • yoghurt,
  • green chilli paste and
  • lemon juice.

You will find this powder or a similar powder at any Asian food shop.

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METHOD;

Add 2.5 tablespoons of the powder in a dish, juice of half a lemon and half a pot of original yoghurt. I used what was in the fridge, the Pakeeza original. I added too much of the powder, do NOT make this mistake because it tasted ever so salty when I tasted the paste. I was too scared to tell my mum because she would say I added salt to the paste, so I added around 2 teaspoons of sugar, which didn’t make a difference. 😥

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Mix the above till you have a nice paste and add 2 tbsp olive oil. Mix it all well and add 2tbsp green chilli paste. Mums idea to get rid of the salty taste. But it actually made it taste better and it wasn’t even that chilly in the end.

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One by one take a wing and cover it well with the paste and add into another dish that you can put in the fridge for minimum two hours.

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Pour remaining mixture onto the wings and put into fridge for minimum two hours.

Once you take it out of the fridge put onto a ovenproof dish and put in the oven for around 30 mins at 180c.

By the time I could take a pic my mum had taken few wings out for her friend. 👿

They tasted nice and not even salty like it did at the beginning because whilst in the oven the yoghurt and the water that chicken releases washed all the extra powder.

Did not taste like bbq hence I named this recipe herb chicken. Tasted perfect with ketchup, family used nandos peri peri sauce because they like their food spicer than me. 😥

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Shepherds Pie

I got this recipe from my friend Asma and Rizwana. one gave me the recipe for lasagne and the other for shepherds pie, so I combined them both and voila shepherds pie recipe. I’ve had good feedback for this, from other people who have made it themselves. (I may have grammar mistakes below because this was sent to my friend via an email in text form and I’m too tired right now to double check it all) 😴 Also I was being adventurous with my pie so added a handful of pasta to my mince mixture, of course you don’t need to do this.😂

  • 1 Medium Onion
  • One tomato
  • Green chilli, fresh or paste doesn’t matter,
  • 1/2 tsp Ginger/garlic
  • 1/2 tsp Cumin powder/seed
  • Salt
  • 1/3 tsp Coriander powder
  • Keema (mince meat)
  • Lloyd grossman chilli and tomato
  •  8 medium Potatoes
  •  Cheese
  • Butter
  • Milk
  • Veg-pepper carrot and sweet corn, mushrooms optional
  • Yorkshire pudding, this is optional but it gives the pie a ‘little kick’ with some gravy on side.

1) Sauté onions, till brown- whilst you do this you may as well get potatoes and put it in a pot and let it boil, I’d peel the skin of first cut in pieces then boil it for the mash

2) add cumin powder/seeds just add about 1/3 Tsp to the onions

3) add green chilli- fresh or whatever your mum has in fridge add like bit more than usual because you will add veg tomato paste etc

4) Once the onions are golden brown add the chopped tomatoe and add garlic 1/2 tsp (can use ginger and garlic paste too)
5) Add bit of red chilli and corriander powder, cook for like a minute for all that masala to mix in well
6) Once the above has been cooked at the mince to the mixture and salt according to taste.
7) Then allow the keema to simmer
8) When the water has more or less gone, add the  loyds grosman tomato and chilli sauce.

This is the time to add the vegetables too, you can add mushrooms, sweetcorn, pepper, peas and carrots.
9)  Let the above cook for good ten minutes so it all marinates with all the flavours properly. (Marinates is probably not the word but oh well😂). You can now add your mixture into an ovenproof dish, make sure it’s not too saucy.
10) Mash the potatoes , add two tablespoons of milk, salt to taste and add butter to make it fluffier and tastier and layer it on top of the mince mixture.
11) Then add cheese and grill for a while or you can leave in oven till the top it’s golden

If you’re treating your bellies with the puddings put them in the oven too!!
12) If you’re making the puddings, make some gravy too and serve with the above once baked. 🙂

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Chicken pasta bake

Ingredients for chicken:

1 medium onion, I used red this time has more flavour

2 fresh tomatoes

Cubed Chicken 250g (I used less)

Green chillies (2tsp or how much you want)

1/4 tsp cumin powder

1/4 tsp paprika powder (optional)

1/4 tsp mixed herbs

Salt to taste

1.5 tsp ginger paste or fresh ginger

1.5 tsp garlic paste or fresh

1 Lloyd grossman tomatoe and chilli paste

Mixed veg.

I used the ready mixed ones found in local supermarkets this time. Usually I would use fresh pepper,carrot, tinned sweetcorn, beans and whatever else I find in the fridge.

For white sauce:

Butter

Plain flour

Milk

Crushed black pepper

And lastly pasta and lots of cheese!
Before you start with the mixtures it’s always a good idea to cook your pasta in a pot on the side.

Place a large pan of water on to boil, add a pinch of salt followed by pasta. Drain once done. Don’t worry if you’re in a rush you can always half cook it because it will always continue cooking in the oven. 🙂
First in a little bit of oil add your chopped onions and braise till golden brown.

Then add the tomatoes once the onions are done.  Once you’ve added your tomatoes add the green chillies, cumin powder,mixed herbs,salt,garlic and ginger. Let this cook for five minutes until  the tomatoes are soft.

Once the tomatoes are done add the chicken and vegetables.


Then add this paste into the mixture. You can use all of it or half and freeze the rest. I usually use half and freeze the rest. 
Now moving on to the white sauce. It can be tricky at first but once you get the hand of it, I promise it will be fun and you’ll never get the ready made white sauce which actually smells weird!

I used a tablespoon and scooped out some spreadable butter and put this into a pot to melt on low heat.  
Once melted I added around 3-4 tablespoons of plain flour. I didn’t measure this just put in as much as I wanted.   
Mix this well until you form a soft dough and let this cook on low heat till its golden brown, should take three minutes.


Once this is done add some milk to the dough. Lumps will form but this is fine, as you stir the lumps will disappear. The more sauce you want, the more milk you will add.  
If you find it hard to get rid off the lumps, use a whisker. This will make it easier for you to form a smooth paste. (Mums tip it actually works than continuously stirring!)

Once the sauce is down add some crushed pepper and mix.  
Once the pasta is ready, place it in a oven proof dish. Add the white sauce to the pasta and mix well.


Add the chicken mixture the above and mix everything evenly.  
Then add the cheese.


Place in the oven for 15-20 minutes until the cheese is golden or bubbling.

Leave to the side or serve with garlic bread.

You can always buy the garlic bread from the shops or make it yourself at home.

The outcome 🙂

My dad was too hungry so gave up with cheese going golden brown 😂 but still yummy 😍