Thursday, March 05, 2015

Loaded beef enchiladas...

Loaded beef enchiladas... Why "loaded"? Whenever I found a recipe for enchiladas the filling was either meat (beef, chicken...) or meat-free (beans based), but you know me - I wanted both! ;) So I though: why not have both, combined, as a nice, rich, "loaded" filling? This way I don't need any beans or rice on the side. Not thinking twice, that's exactly what I've done. Those enchiladas are very filling, they will satisfy even the biggest appetites! Initially I thought I'll eat two... well, even my tummy couldn't manage such a challenge ;) So if you're having a party, or if you'll have some starter/soup beforehand, one "loaded enchilada" by moi, will be enough for one person - especially with that rich tomato sauce mixed with melted cheese on top... Enjoy!

beef enchiladas



How to make it...

Sunday, March 01, 2015

"Lighter" carrot cake...

Never thought that I'll live to a day when I'll hear "Don't bake anything today, girls are eating too much sugar." How can I not bake anything on my day of? How is that possible...?! I didn't give up though, I thought "No way I'm NOT baking, just no way!!!". So, taking into consideration the remark about sugar, and that we eat too much cake ("too much cake"- something like that doesn't exist in MY world!) I reached for the "Hairy Dieters cookbook", the very first book by Hairy Bikers about lighter, healthier eating. I thought - no one can argue with that now ;)
One recipe caught my eyes straight away - carrot cake! Lighter version of a cake plus carrots - veges. No arguments here ;) The result - light, moist, slightly crumbly carrot cake, packed with flavour and currants. Don't have to mention that it disappeared very quickly! "Polished off" even by those, who said that they don't want any cake at all... ;)

carrot cake hairy bikers


How to make it...

Friday, February 27, 2015

Scottish stoved chicken...

This is a great value, fuss free, family dish for a busy day or to the contrary - a day which you don't want to spend in the kitchen, but just sit and relax. Once assembled, it needs minimal maintenance and can safely be left to its own devices. When I found the recipe in one of my many cookbooks, I didn't know at the beginning that this is a Scottish dish. Apparently this dish goes back to the 'Auld Alliance' of the 17th century between Scotland and France. It's based on French "etouffer", the process of cooking in a closed pot. You have to try it - the chicken becomes soft, almost melt in your mouth and it's NOT dry! ;) All flavors - bacon, onions, potatoes and meat - are so great together. I know one thing for sure - I'll be definitely making it again, and soon!

scottish stoved chicken

How to make it...

Tuesday, February 24, 2015

Coconut and raspberry cake/slice...

Baking is still my favorite past time, more than cooking I think. I love putting all the ingredients together, mixing, transferring into a baking tin etc. and then comes the "waiting time"... The anticipation, wondering - will it rise, how will it look, will it taste well, did I add all the ingredients, maybe I should/shouldn't..., did I over mix it...? There are occasions, thankfully very rare ones, that my baking isn't a success, when something doesn't work, for one reason or another... But I don't give up - I always try again (and if the second time is equally unsuccessful then I throw in the towel...).
No such problems with this beauty tho! As per the original recipe from "The Primrose Bakery Book" it should be a slice (hence the title), but because of the lack of a proper, square baking tin - it's a cake, and a very good one to that! Two different types of cake dough, cut in the middle by sharp and sweet raspberry jam! Sweet, mellow coconut on the top works so well here too. Simply... Delicious!

coconut and raspberry slice

coconut and raspberry cake

How to make it...