The Lazy Meatloaf Recipe

Easy Lazy Meatloaf Recipe

Do you have any breakfast corn flakes or weetabix just sitting around in your pantry?

Read on for the recipe...

To get started, preheat the oven at 400 degrees

You will need a 5x9 inch loaf pan (greased with a little oil for non-stick), if you have those silicone loaf pans that will be even better as it is a non-stick less fuss process.

Also one large mixing bowl.

Ingredients:

500g mince meat (beef, or turkey meat)

2 fresh tomatoes, diced into small cubes

2 stalks of fresh celery, diced into small cubes

2 weetabix crunched into flakes or use corn flake cereals 1 handful, crushed

1 egg

1 cup of bread crumbs, or half handful of cut up 1 day old bread

#1) 1 & half teaspoon of salt

#2) 1 teaspoon of black pepper powder

#3) 1 teaspoon of cloves powder

#4) 1 teaspoon of chili powder or cayenne chili powder

#5) 2 teaspoons of onion powder

#6) 2 teaspoons of garlic powder

#7) 1 tablespoon of dried oregano herb

#8) 1 tablespoon of dried rosemary herb

#9) 1 tablespoon of beef or chicken stock flavoring (dry powder or wet type)

Steps:

Using a large mixing bowl, put in the minced meat, one egg and mix well until evenly mixed.

Add all the teaspoons of flavourings/dried powders and herbs into the mix (9 types in total), stir until evenly mixed.

Then add the diced fresh tomatoes and celery, and 2 weetabix or corn flakes cereal into the mix, stir well until evenly mixed.

Place this mix into your loaf pan, and into the oven. Bake for 50 to 60 minutes until top is slightly brown and crusty and smells empoweringly ready to come out. 

To add a coating of sauce over the top of the baked meatloaf; 

In a bowl, add 1/4 cup or 4 tablespoons of brown sugar (or alternatively honey/or pancake syrup), add 1/4 cup or 4 tablespoon of boiled water, mix well. 

Then add half cup of tomato ketchup, half teaspoon of nutmeg powder and 1 tablespoon of yellow mustard sauce, mix well, spread to coat this evenly over the top of the meatloaf and enjoy!

Genealogy ; bridging the gap, build your family tree, trace your ancestors, easy, fast and the cheap way.

Build your family tree, trace your ancestors the easy, fastest and cheapest way. Lots of professional expert level of helpful tips and hacks.

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Genealogy; bridging the gap' by Jenny Cameron

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Contents

Introduction

Finding the right ‘MO’ (method of operation)

Structured MO

Bearings

Approach

Sourcing

Tracing

Align

About the author  

Introduction

This guidebook was written with the purpose to provide a workable methodology towards your need to ‘bridge the gap’ in genealogy research and, tracing back your ancestral family roots.

Just to introduce myself, a certified business analyst professional with an interest in the application of research, and ancestry history. So far, I have spent four years of my time navigating different websites, forums, and approaches to various platforms as my data mining processes. My main overall purpose throughout was to keep the financial costs down, my time invested over navigating around for data to a minimum possible, managing my time by bypassing any process waste time can consume, and how best to simplify the process along the way for a workable ease of obtaining knowledge ‘sourcing’. Here are my tips that I am passing along to you, I hope you will find this guidebook helpful and that it did serve the purpose to meet your needs of low cost, time saving, and adoption of a structed process with ease. Lets’ get started, but best get started after reading my guide in full here. 

Finding the right ‘MO’ (method of operation)

Adopting and using the right ‘MO’ from the start will help you trace, maintain and prioritize for the development of a solution throughout your journey and, when you must retire upon reaching a dead end.

Yes, that is right, you may reach a dead end, and I plan to help you NOT to have invested 80% of your time, to reach 20% of probability meeting your goal when instead you went down a rabbit hole, it can happen, I have been there, but not too often because I adopted the MO and stuck with it.

Perhaps you will retire from the process once the need is met.

Firstly, we need to have a shared understanding of what is a ‘need’? What are your needs throughout this journey? And always, always, refer back to this need as your ‘Bearings’ which I will explain further under the chapter Bearings.

A need is when you have a problem or an opportunity to be addressed. There is a requirement that you trace back your ancestry to further understand your identity, to connect with other distant relatives, or to respond to a need to complete your family tree, or to obtain value that is the importance or usefulness it may provide you.

The ‘journey’ is the process you will undertake as you navigate around your ‘Structured MO’, as you continue through the development of a solution and ends when a solution has presented itself.

The ‘Structured MO’ is a cycle of steps that I advise you to use, I will explain this further in the chapter Structured MO.

Easy Creamy Lemon Tart Recipe

 Easy Creamy Lemon Tart, with a bottom layer of shortbread biscuit.

You will need to prepare in advance of having 6 to 7 fresh lemons, and 8 eggs at the ready.

Perhaps a ready made shortbread pie base or read on below the recipe to make your own shortbread base.

This recipe only needs to bake for 25 minutes in the oven, (another 20 minutes if you need to make your own shortbread biscuit base) all without much fuss and less ingredients to shop for.

 The fresh "kind citrus attack" of lemon flavours yet so smooth in texture and giving a sweet taste, this kind of intense goodness can be addictive. 

To make this more appealing in appearance you can sprinkle icing sugar/powder dusted over the top.

To make the shortbread biscuit base: 

1. Preheat your oven to 350ºF 

2. Have a big mixing bowl ready, put 2 & 1/2 cups of all-purpose flour, with 1/2 teaspoon of salt and 2/3 cup of icing sugar/powder. Mix until fairly blended. 

3. Using a microwave, microwave 1 cup of butter or margerine (approx for 45 seconds), until melted, pour the 1 cup of melted butter/margerine into the flour bowl, mix thoroughly until fine crumbs texture, quite dry yet equally moist bits of crumbs. 

4. Using a non-stick pan or with a non-stick mat placed on your baking tart-oven-pan, place and tightly pat the crumbs mix onto the base of the pan, creating a patted base, the thickness of the shortbread should be about half a centimeter to 1 cm thick, because any thicker a layer of shortbread for this lemon tart recipe will turn out to be quite tough to eat. 

If you don't have a pan, you can also use those 'Silicone' ones, for this recipe I used one large square baking silicone, and these silicone for baking is resilient under 425 degrees heat in the oven, and you don't need to pre-grease the base or use baking sheets/wax paper either, which is pretty cool, saves more time! 

5. Put this shortbread base into the oven to bake for 20 minutes. Remove from the oven after 20 minutes and let it sit on the side to cool down.  

 

 

To make the Creamy Lemon Tart:   

1.Wash down the seven lemons ready, and using a hand held zest microplane/grater for zesting, zest the skin off three fresh lemons, put that aside. 

2. Depending how well you squeeze out the juice of fresh lemons, squeeze the fresh lemon juice of 6 or 7 lemons maximum unto a bowl. I only need 6 fresh lemons because that already gives me 1 cup of juice, and you don't need anymore than 1 cup of it. Remember to remove any unwanted lemon seeds.  

3. Add 1 cup of all-purpose flour and using a hand-held mixer or blender (like a bullet blended), whisk this until equally blended together.  

    

4. Preheat your oven to 350ºF 

 

5. Using a small bowl with an electric hand mixer ready, or a food processor, or a bullet blender, place 2 and 1/2 cups of sugar, and also add the grated lemon zest that was put aside. Whisk these two together until equally blended. Set aside for now.

6. Using a Large bowl with an electric hand mixer ready, or a food processor, add eight 8 eggs, whisk less than a minute until loosened in texture, gradually add the sugar and lemon zest mixture a table spoonful at a time, momentarily keep whisking throughout this method of adding the sugar gradually until you have added the whole 2 and 1/2 cups of sugar and zest. You will see a creamy and gooey like mixture.

7. Lastly, pour in to add the 'pre-mixed lemon juice with flour' unto the mixing bowl, whisking together with the egg mixture. This will create a creamy yet soup like texture, this is ok, as long as it is not too watery. Once placed in the oven the heat reacts to all that sugar and helps to caramalize it to a thicker tart like filling, so do not worry. 

8. Pour this whisked mixture onto your shortbread biscuit base, and place into the oven to bake for 25 minutes, and do not overbake please. 

 

9. After 25 minutes remove from the oven, it may seem to be runny in texture, not to worry, once it has cooled down, place into the refrigerator to refrigerate overnight, yes 24 hours in the fridge makes that much difference in texture, and best served to eat then. 

Enjoy! and just so you know, I love this recipe, it is one of my most baked goods for me to enjoy just to myself ever since I realized the benefits of eating fresh lemons into my diet, it really does help with hypertension. 

Did you know facts: Lemon is one of the best remedies for hypertension. It is known to make the blood vessels soft and flexible, lowering blood pressure level. Lemon contains high amounts of Vitamin C, which acts as an anti-oxidant, removing free radicals from the body.

 

 

 Above photo shows how much this recipe can make, I used one silicone loaf pan of normal bread loaf size, and eight "mini loaf sized" silicone -size: 13.7cm x 7cm x 4.5cm. The mini loaf pans I use to freeze away once it's been refrigerated for 24hrs, they make great gifts too as they are mini in sizes, less hassle to carry and cute. 

 

 

 

 

 

 

  

 

 

 

 

 

British Scones with a side of home made Clotted Cream and Jam

 The British recipe for the best British Scones to have on your tea-time, with the essential side dish of home made 'Clotted Cream' as the companion, with some nice home made of your favorite fruit - berries kind for the jam. 

Read on for the recipe!

To make the Scones:

Freeze 1 cup of margarine or unsalted butter in the freezer, for about 30 minutes time should be good enough.

When you are ready to start making the dough, pre-heat oven to 425*degrees.

Using a large mixing bowl, mix using an electric hand mixer to whisk up the following ingredients:-

1 egg

1/3 cup of UHT milk

1/2 teaspoon of salt

2 tablespoons of sugar

1 tablespoon of baking powder

Using a food grater, grate the frozen 1 cup of margarine or unsalted butter into the mixing bowl, gently stir but DO NOT over mix.

Add 2 & 1/2 cups of all purpose flour into the bowl. Using your hands to gently mix even the mixture, but again DO NOT over mix and DO NOT Squeeze or press tightly, 'lightly pat the dough into round cup shapes' using the palms of your hands. 

The dough should look in shape but a little crackly because that is the signature style of the scones final look. 

If you would like a golden glazed look on the scones, use 1 egg whisked and using a cooking brush, brush each scones over with the egg wash.

Place the unbaked scones on to an oven tray 2 inches apart from each other, with non-stick baking paper underneath or pan is greased ready for non-stick. 

Bake in the oven at 425 degrees for 15 to 20 minutes, until the top is a little golden in colour. They tend to rise about 2cm out in size.  

To make the Clotted Cream using a slow cooker at home:-

This will take 12 hours, let's say you start from early afternoon. 

Turn the slow cooker to 'LOW temperature cook' setting and 'Never to 'HIGH' during this process, if your cream starts to boil this is not a good sign as we don't want it to reach boiling at any time. 

The cream needs to clot approx near 70 to 80 degrees celcius.

Place 4 cups of heavy cream 35% or higher fat content and not ultra-pasteurized into the slow cooker.

 Turn the slow cooker to 'Low cook' setting for 4 hours, 

-then switch to 'Keep Warm' setting which is the lowest setting for 2 hours. 

Switch back to Low cook setting for another 4 hours, 

-and then to the keep warm setting for another 2 hours. 

Let it cool down in the slow cooker before transferring the content of cream into an airtight container. 

When it has cooled down and its time to separate your clotted cream from its watery milk residue, you will see these two layers. The top yellowish slightly crusty layer is the thick 'clotted cream', the fat layer, which needs to be scooped up and transferred into an airtight container and best refrigerated overnight before enjoying them with your scones.

The runny milky residue below on the bottom layer you can use this to make the scones, pancakes or for any baking requiring milk ingredients. 

 

Enjoy! :)

 

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No Fail Chocolate Chips Cookies Super Easy Style

No fail Chocolate Chips Cookies, super easy, soft yet crunchy and crumbly. Chocolate chips melts in your mouth. It's so easy and delicious you cannot fail to impress!

Preheat Oven to 350° degrees celcius whilst you prepare your tools and ingredients together.

Steps to make:

Using a large mixing bowl....

1. Add 1/2 cup of margerin or butter, put in microwave for 15 seconds to soften it so do not let it be melted runny!

2. Add 1/3 cup of pancake syrup - (alternatively:/ honey / corn syrup)

3. Add 3 tablespoons of sugar (brown or white sugar it is up to you)

4. Add 1/2 teaspoon of salt

5. Add 1 teaspoon of ginger powder

6. Mix all the ingredients above together until evenly mixed

..continued..

7. In the same mixing bowl; Add 1 teaspoon of baking soda

8. Add 1 teaspoon of baking powder

9. Add 1 cup of oats

10. Add 1 cup of flour (white or wholewheat flour it is up to you)

11. Mixed all ingredients above together until evenly mixed

12. Lastly add 1 cup of chocolate chips (chocolate dark, or white chocolate chips or both it is up to you), mix this dough until evenly mixed with the chocolate chips.

13. Put a flat heat oven proof sheet, or baking paper onto a non stick baking tray, or spray over with a thin layer of grease, roll the dough into a ball with palms of your hands, place individually unto the tray, then flatten it gently (not too flat), leaving a space about an inch apart, repeat this process until all dough is flat onto the tray in round cookie shapes. 

14. Put the cookies on the baking tray into the oven, let bake for 13 minutes. When you can smell the cookies in the air you know its baked well so; please put a timer for 13 minutes on your phone as any longer in the oven your cookies may be too baked it gets too hardened.

15. Once you take the cookies out of the oven, set aside and let cool down for 10 minutes. Enjoy!

Fried Banana Fritters Recipe, Indonesian 'Pisang Goreng'

Banana Fritter, Indonesian 'Pisang Goreng' Recipe.

For other exotic Indonesian Recipe, Click on the image to get your recipes for 45 Authentic Indonesian cooking ebook. Buy your copy of amazing Indonesian authentic recipes here from Google Play Books click here.

Easy to follow instructions in English with ingredients that you can easily find in the western stores and asian stores. Easy to learn and cook for the following authentic Indonesian, Javanese recipes: Soto Jepara, Opor Ayam, Kuluban, Kelan Antep, Oyol Oyol, Jepara Pangsit Soup, Empek-empek, Bongko Mento, Lontong Sayur, Singit, Semur Jepara, Sayur Papaya, Sayur Asem, Laksa Jepara, Bakso, Tongseng, Rempah Jepara, Sate Sapi, Pecel Ikan Laut Panggang, Soto Kudus, Gudeg Yogya, Ayam Goreng Kalasan, Bakpia, Kipo-iki-opo, Nasi Liwet, Gule Kambing, Srabi Solo, Nasi Bogana Tegal, Pecel Madiun, Ayam Penyet, Bebek Goreng, Pecel Lele, Nasi Kuning, Rujak, Ayam Goreng, Gado-gado, Nasi Goreng, Rendang, Tempe Goreng, Rawon Setan, Perkedel, Pisang Goreng, Klepon, Lapis Legit, Kuping Gajah, Biji Salak, Lupis, Dadar Gulung, Rue Mangkok, Es Teler, Kue Pandan, Avocado Smoothie. Available for ebook PDF digital download, with photos.

Intensify your dish with Beef & Shrimp Flavor Paste, easy, quick and for on the go bring along with your adventures!

Perfect for those lunch breaks you need to add to your soups and noodles, with this flavor paste added, your food won't taste bland. Take it along with you on your adventures outdoors, camping, RVing, hiking, hunting, fishing and travelling.

Add more beef and shrimp flavours with intensity to your meals, easy to use just add 1 sachet to 1/2 cup of water to your vegetable stir frying, or for marinades. Can also use 1 sachet for your noodles, chili, stews or soup dish. Great for when you're on the go, take it with you when you go on your adventures, camping, hiking, boating, fishing, touring, travelling and when time is best cut short to prepare your meals. For sure your dish won't taste bland but full of flavor. 

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Break the Silence: a support guide for male victims of domestic abuse.

Break the Silence: a support guide for male victims of domestic abuse. Available for digital download and purchase via Amazon click on image for more information...

To download and read this ebook click on here.

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Easy Home Made Popsicles, Cherry & Coconut

Click on the link to watch the quick how to video..

Home Made Cherry Coconut Popsicles

Granola Bars with Marshmallows & Chocolate Topping, Easy Recipe

https://jennyscupboard.blogspot.com/2019/04/granola-bars-with-marshmallows.html?m=1

Watch the 2 minutes video how to make this
recipe, click here or on the image.

Easy Sausages with Seasoned Potato Wedges & Cabbages

Ingredients:

1 pack of sausages (6 or more sausages)

Half of a whole cabbage.

1 stalk of celery.

2 to 4 big whole red potatoes.

3 tablespoons of olive oil (divided).

3 tablespoons of white all-purpose flour.

10 cups of water (Divided & Boiled)

1x of BBQ Dry Rub by Croix Valley.

1x Barbecue 'N' Brat Sauce by Croix Valley.

Directions:

Watch the quick 1 minutes video below, and detailed steps to follow from reading on here.

(Music Credit to: Kiesza- Hideaway).

1. Set the oven on pre- heat at 350 degrees celcius. Also prepare;

Take 2 medium pots, put 5 cups of water in each over a high heat stove, let boil.

2. Place sausages into a pirex oven safe container, sprinkle a tablespoon of olive oil, put in oven to bake for 50 minutes.

3. Cut up the potatoes into long wedges shape.

4. Cut up the celery stalk and dice the cabbage.

5. Put the chopped potatoes into one boiling pot, let boil cook for 5 minutes, then drain excess water away using a strainer. Place potatoes into a pirex glass container.

6. Sprinkle 3 tablespoons of white flour onto the pre-boiled potatoes, mix gentle to coat over evenly. 

7. Sprinkle the Croix Valley Rub mix, to coat over evenly. 

8. Add 2 tablespoons of olive oil, mix to coat evenly, then place into the oven to bake for approx 40 minutes.

9. Boil the cabbages and celery into the other pot, for approx 8 minutes. 

10. Drain off water from cabbage/celery. Put aside in a serving bowl, then add the Croix Valley Sauce 'Barbecue 'N' Brat Sauce'

11. Turn the sausages after 25 minutes in the oven, to cook evenly, also the potato wedges so to bake till nice and crips on the outside. 

12. When all is cooked, serve onto a serving plate and enjoy. 

To buy the sauce please click here, and to buy the dry rub please click here.

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@lumberjackpellets #croixvalleysauces @croixvalley #bbq #cooking #easyrecipes #easymeals #barbecue #sausages #getinmybelly #foodporn #cooking #food #diet #recipes #easymeals #easycooking #bbqrubs #bbqrub #bbqsauce #bbqsauces #mustard #meatlovers #seekgrab #siscadoll

Easy tortilla wrap cook-up lunch, sausages, peppers, cheese & Croix Valley Sauce

Ingredients:

1 pack of 12 sausages, cut into thumb sizes.
2 red peppers, washed rinsed & chopped.
Tortilla wraps x6
Iceberg Lettuce/Romaine Lettuce, washed rinsed & diced.
1 cup of grated cheese, cheddar & mozzarella mix.
1 whole onions, diced.
2 tablespoons of olive oil.
1x Croix Valley Sweet & Smokey BBQ Sauce (use to lace over as much needed to your liking).

 ...Please watch the quick video above.

Steps:

1. Using a frying pan or a wok, heat on high for 2 minutes then reduce heat to medium.

2. Put the oil and diced onions, stir well and cook for 5 minutes, keep stirring.

3. Add the chopped sausages and chopped red peppers. Stir and let cook for 10 minutes.

4. Add the cheese, stir well and let cook for 5 to 7 minutes. Turn off heat. Let sit to cool down.

5. Prepare the tortilla wrap onto a serving plate, add the lettuce, add the cooked sausages and garnish lace over with the croix valley bbq sauce, to buy sauce online click here. For other kinds of sauces you may choose as alternative please click here.

Enjoy!

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The perfect Icing for your baking

Perfect icing for your baking, cookies and even for icing your ginger bread house (ginger bread house decorating is a fun activity you can get your kids to enjoy doing together).

Ingredients 

4 cups of powdered sugar

1/2 teaspoon of cream of tartar

3 large egg whites

Directions

Beat all the ingredients using an electric hand mixer, or mixer, until stiff peaks form.

Optional: add few drops of colouring to add option of a colored icing.

Easy Vegetable Vermicelli Glass Noodle Dish

Easy Vegetable Vermicelli Glass Noodle Dish

Ingredients 

2 handfuls of dried vermicelli / glass like noodles

1 handful of egg noodle

8 cups of water

4 whole carrots, shredded

Half handful of shredded green cabbage 

4 tablespoons of chicken stock/seasoning

4 tablespoons of sesame oil

Half handful of fresh coriander leaves

Half handful of whole shallots, diced

1 tablespoon of garlic, minced

1 teaspoon of salt

Dried fried bacon bits

Directions

1. Using a big pot, pour in 8 cups of water, let it reach to boiling point.

2. Cut up the shallots onion diced thinly, then using a small frying pan, add vegetable oil for frying, let it heat up then add the shallots to shallow fry. Once done set aside to cool down. 

3. Add the shredded carrots, cabbage, garlic, chicken stock/seasoning, salt and bacon bits (optinal), into the boiling pot of water, let boil for 2 minutes.

4. Add the noodles, stir into the pot and let boil for a further 2 minutes, especially the glass noodles do not take long to cook, make sure to not overcook them.

5. Take off the pot with the noodles off the heat, drain any excess water out using a big strainer, set aside to cool down.

6. Using a big serving dish, add the sesame oil, the fresh coriander and the fried shallots, mix well, then add the noodles that was set aside. Mix well and it is ready to serve. 

Lemon Chicken Easy Recipe Lemon Sauce

Lemon Chicken Recipe, Fried Chicken with Easy Lemon Sauce

Ingredients 

4 chicken fillets (uncooked)

Vegetable Oil for frying (to shallow fry use approx 1 or 2 cups of oil for a small frying pan)

2 eggs (beaten in a small bowl)

1 & 1/2 cups of white flour in a separate bowl

*a) For the Saute Marinade Sauce:-

Mix the ingredients together into a small bowl.

2 tablespoons of sesame oil

1/2 teaspoon of salt

1/2 teaspoon of black pepper 

1 teaspoon of lemon pepper seasoning powder (optional)

1 teaspoon of garlic minced 

*b) For the Lemon Sauce Glaze:-

2 tablespoons margerine

1 teaspoon of garlic mince

1/2 teaspoon of salt

1/2 teaspoon of black pepper

1 teaspoon of lemon/pepper seasoning (optional)

1 teaspoon of sesame oil

1 teaspoon of ginger powder

2 tablespoons of white flour

2 tablespoons of honey

4 tablespoons of lemon juice

2 teaspoons of vinegar 

1 & 1/2 cup of water

Steps to make & start cooking;

1. Mix together the ingredients, 'ingredients listed in *a)' for the marinade into a bowl.

2. Cut up the chicken fillets into thumb sizes.

3. Rub the cut up chicken fillets coated all over evenly with the marinade sauce *a) mixed in a bowl.

4. Let the marinated chicken to sit in a refrigerator for 20 minutes, to soak in the flavours.

5. Meanwhile you can prepare to make the 'fried chicken' :- 

*beat the two eggs in a small bowl, 

*and in a "separate bowl" put the white flour.

*take the marinated chicken from the refrigerator, and coat each chicken pieces unto the bowl of flour and coat evenly, then move to get coated into the beaten eggs, then lastly coat it into the flour again, set aside to sit unto a large plate (sitting waiting to get cooked in frying).

*repeat the steps above, until all chicken pieces are coated with the flour, the egg coating and the flour coating again, until you have no more uncooked chicken pieces uncoated. 

6. Prepare the vegetable oil for shallow frying in a small frying pan or if using an electric home deep-fryer. Put oil into frying pan, unto a stove at medium heat to heat up, never leave the stove, frying pan or deep-fryer unattended. Then add the coated chicken fillets to fry in the oil, as much as it fits into the pan or deep-fryer. Once chicken is fried, let it sit to cool down in a separate bowl.

7. Using a separate wok or big cooking pan, place onto a stove at medium heat, then add 2 tablespoons of margerine. 

8. Add also the garlic mince, the 1/2 teaspoon of salt, black pepper, lemon/pepper seasoning, 1 teaspoon of sesame oil, 1 teaspoon of ginger powder, 2 tablespoons of honey, 4 tablespoons of lemon juice, and 2 teaspoons of vinegar. Stir in well, until sauce looks evenly mixed. 

9. Then add all the Fried Chicken, stir well into the sauce, and let cook with the sauce for 5 minutes. 

10. Add the 2 tablespoons of white flour and stir well for about 1 minute as you can see the fried chicken in the pan and sauce looks like it is drying up.

11. Lastly, add 1 & 1/2 cups of water, stir in well with the chicken, until you see the sauce thickens, let cook for a further 5 to 7 minutes. Enjoy! Best served on a bed of salad, steamed cabbage or steamed jasmine rice.

Lazy style asian curry - non spicy

Lazy style asian curry - non spicy

Serves 6 to 8 people.
Prep time 5 to 10 minutes.
Cooking time 45 minutes.

Ingredients 

4 pieces of uncooked chicken breasts or fillets, chopped thumb size

3 whole carrots, chopped

1 handful of baby potatoes cut into halves, or 3 big potatoes chopped

1 whole red onion, diced 

3 tablespoons of vegetable oil

4 cups water

1 can of coconut milk 400ml/14 fl oz

1 chicken stock cube / flavouring-seasoning

2 1/2 teaspoons of salt

2 teaspoons of black pepper powder

2 teaspoons of garlic minced 

1 tablespoon of white flour

1 tablespoon of ginger powder

1 tablespoon of coriander powder

1/2 tablespoon of turmeric powder

1/2 tablespoon of cumin powder

1/2 tablespoon of dried basil herb

Steps

1. Using a large pot, on low to medium heat, add the vegetable oil, add the red onions, chopped potatoes, salt and black pepper. Mix well and allow to stir fry for about 10 minutes.

2. Add the carrots, white flour and chicken stock cubes, mix well and let stir fry for a further 3 minutes.

3. Add the water, the garlic, and the spices: ginger powder, basil herb, cumin, coriander, and turmeric, stir well and let cook for further 2 minutes.

4. Add the uncooked chicken and the coconut milk. Stir well and let cook on low to medium heat for a further 30 minutes. 

5. Enjoy, best served with steamed basmati or jamine rice.

Lemon-garlic-sesame infused chicken with creamy cheese gravy

Lemon-garlic-sesame infused chicken with creamy cheese gravy

Ingredients 

Uncooked chicken 6x thighs, breast or fillets

3 tablespoons of vegetable oil or olive oil 

1 tablespoon of sesame oil

1 tablespoon of maple syrup or honey

1 teaspoon of salt

1 teaspoon of yellow mustard sauce

1 side of fresh lemon skins peeled/grated

3 tablespoons of fresh lemon juice

1 teaspoon of black pepper

1 teaspoon of garlic mince

3 tablespoons of white flour

Steps

1. Rinse the chicken and let air dry

2. Sprinkle and cover the chicken with white flour, place into an oven ready glass pirex dish.

3. In a small mixing bowl, mix the rest of the ingredients together.

4. Pour the mixture all over the chicken to coat evenly.

5. Let refrigerate for one hour to infuse and lock in the flavours.

6. Preheat the oven to 350 degrees, 20 minutes prior to roasting in the chicken.

7. Place the chicken dish into the oven and bake roast for 1 hour and 10 minutes.

To make the gravy

1. Take some oil from the roasting chicken about 5 tablespoons and put into a pot.

2. On medium heat, add also into the pot 3 tablespoons of white flour, half teaspoon of salt, half teaspoon of black pepper and mix well until it forms a paste.

3. Add 3 cups of water, mix well.

4. Add half cup of grated cheese or 1 slice of cheese you use in a sandwich. 

Add more cheese optional if you're into very cheesy stuff!

5. Enjoy!