Sharing a few days in my life. I make the easiest kebab dinner, bake a delicious carrot cake and prepare a batch of cream of mushroom with chicken soup. We also visited Poundland and B&M.
I hope you enjoy watching :D
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Carrot Cake recipe
Ingredients
230ml Sunflower Oil
100g Yoghurt
4 Medium Eggs
1 teaspoon Orange Zest
265g Self-Raising Flour
200g Dark Brown Soft Sugar
130g Light Brown Soft Sugar
2.5 teaspoon Ground Cinnamon
0.5 teaspoon Nutmeg
3 Medium Carrots, grated
100g Raisins/Sultanas
100g Walnuts, chopped (& extra for topping)
For the frosting
300g Icing Sugar
100g Butter
100g Soft Cheese
Method:
Add the eggs, yoghurt, oil and orange zest to a large mixing bowl and whisk until smooth.
Add the flour, sugars, carrots, raisins, walnuts, ground cinnamon and nutmeg. Stir until well combined.
Divide the cake batter between two cake tins. Bake at 180c/160c Fan assisted for 15-20 mins, or until a skewer inserted in the centre comes out clean.
For the frosting, add the icing sugar, butter and soft cheese to a mixing bowl and whisk until smooth.
Place one cake on a large plate, spread 1/3 of the frosting evenly on the cake. Add the second cake and spread the remaining frosting on the cake. - Top with chopped walnuts.
Kebab recipe
Ingredients
500g Lamb Mince
1 Medium Onion
1 Tomato
1 Finger Chilli
1 tablespoon Garlic & Ginger Paste
1 teaspoon Salt
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1 tablespoon Lemon Juice
1/2 cup Gram Flour (Besan)
1 Egg
Method
Blitz the onion, tomato and finger chilli.
Add the blitzed mixture to a large mixing bowl, along with the rest of the ingredients. Mix until well combined.
Place half the mixture on a sheet of baking paper. Add another layer of baking paper, and using a rolling pin, roll out the kebab mixture until it is flattened and even. Remove the top layer of baking paper and place the paper with the kebab onto an oven rack. Repeat the process for the remaining kebab mixture.
Place oven racks in the oven and bake at 200c/180c Fan assisted for 12-15 minutes or until kebab meat is cooked.
Using a pizza cutter, slice the kebab into long strips. Serve with pitta bread or naan.
Cream of mushroom soup with chicken
Ingredients
1.1kg Mushrooms (I used white)
200g Chicken Thighs (in pieces)
1 Red Onion (thinly sliced)
200g Shallots (chopped)
4 tablespoons Extra Virgin Olive Oil
30g Butter
1.5 teaspoon Salt
1.5 tablespoon Garlic & Ginger Paste
1 teaspoon Paprika
0.5 teaspoon Ground White Pepper
1 teaspoon Coarse Black Pepper
1 teaspoon Nutmeg
1 litre Vegetable Stock
150ml Double Cream
Method
Add 1 tablespoon of olive oil to a large pan on medium heat. Add the chicken pieces and cook until white. Chop 200g Mushrooms and add to the pan. Cook until the chicken and mushrooms have released most of their water. Add the salt, spices and garlic & ginger paste, mixing until well combined. Stir in the onion slices and cook for 7 minutes or until the onions are soft and most of the liquid has dried. Transfer the mixture to a bowl and set aside for later. Slice the remaining mushrooms.
To the same pan, add 3 tablespoons olive oil and butter. Add the sliced mushrooms, and cook on a medium heat for 7 minutes or until the mushrooms have released most of their water.
Stir in the shallots and garlic & ginger paste. Cook for a few minutes until shallots are soft.
Add the salt, spices and vegetable stock, stirring everything together.
Using a handheld blender, blend pan contents until smooth. Alternatively, transfer mixture to a standing blender and return to pan once smooth.
Stir in the cream. Add the chicken, mushroom and onion mixture we set aside earlier. Mix into the soup. Bring to the boil, and then remove from heat. Serve with a delicious bread roll.
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14 окт 2024
