Now the kids are getting a little bigger (almost 3 and 5) I'm trying to get them more involved with not just baking sweet treats but also main meals too so over the weekend I had them helping in the preparation of these chicken strips. They loved it, they always love helping out in the kitchen and as always the food they help prepare and cook themselves they enjoy eating a whole lot more than food that's just put in front of them at dinner time, they even had seconds. Also my husband has had many chicken strips over the years but he said these were the best chicken strips he has ever had.
Another reason for getting the kids involved is to teach them more about the food they eat and that chicken nuggets and food in general does not just come out of a bag from the freezer or handed to you at a fast food joint, that homemade is a lot healthier and tastes so much better, does not have to take too much time to prepare and most importantly is fun to make.
There are several ways of preparing and cooking chicken strips, this is my favourite. It is simple and easy and good for getting kids more involved in the kitchen. For those gluten intolerant out there just replace the bread and flour with gluten free versions, it is that simple.
RECIPE serves 2 2 skinless chicken breasts 2-3 slices of bread 1 egg all purpose flour salt Extra seasoning ideas pepper, spices, herbs, Parmesan cheese, crackers instead of breadcrumbs etc.
METHOD 1. Preheat oven to 200oC 350oF 2. Tear bread into pieces and blitz in a food processor to make fine crumbs. 3. Cut chicken breasts into evenly sized 1 inch strips (around 4-5 strips per breast) and leave to one side on a plate. 4. Take 3 more plates and place in a line next to the plate of chicken. The first plate cover with flour. The next plate or shallow bowl add 1 lightly beaten egg. On the final plate add the bread crumbs seasoned with a pinch of salt and any extra seasoning. 5. Next to your final plate of bread crumbs have your baking tray ready coated with olive or any other cooking oil you use. 6. Take a few chicken strips, coat completely in flour, roll in the egg, then coat with bread crumbs before finally placing on the baking tray. Repeat until all your strips have been prepared. 7. Bake in the oven for 20-25 minutes, turning half way. Add a little extra oil if your strips look a little dry. 8. To test the chicken is thoroughly cooked, cut one of your strips, preferably the largest in half to make sure the meat is white and the juices run clear, if not bake for a further 5 minutes and repeat the process again. 9.Serve with your favourite sauce, bake chips, rice etc, etc.
Chunky banana slices wrapped in pancake on skewers served with a chocolate ganache dip. I also had a maple syrup dip and some lemons so the family had a choice of toppings for breakfast on this day, Pancake Day here in the UK.
I was wondering all yesterday what pancakes to make today but then I remembered the crepes I made and how much the family loved those so thought I would go for a similar flavour combo but served in more of a fun and interesting way.
That's it from me this week, no more baking, or food photography as my eldest has chickenpox. Also tomorrow is my Birthday and I don't fancy baking, not even a cake for myself, funny as I am always making other people birthday cakes, I just don;t have the same enthusiasm for baking for myself.
Jam on toast is just so, well boring sometimes, especially for my kids so today for breakfast I decided to liven it up a little by turning it into something a bit different. It's a mix between toast and bread pudding, there's not lots of liquid like with a bread pudding so it's half pudding, half toast really.
you can use fresh bread but dry bread works a little better. you can use leftover cake or croissants instead of bread instead of jam you can use marmalade or nutella.
i made this pasta salad today, i served it as a cold pasta dish (because it is so hot today in San Francisco Bay Area).
All you need to make this -
prepare your pasta as you would normally, cook until pasta is al dente, rinse pasta under cold water. Divide pasta into even portions, then place them into small bowls. I used Wilton Gel Food Coloring (red, blue, orange, yellow, green and purple). Before adding food coloring, make sure the pasta has been drained thoroughly. Add food coloring then rinse pasta in cold water. Drain again. *Add your seasonings. Now you have a really eye-catching pasta dish, literally you can eat this pasta with your eyes.
Feel free to ask me any questions you might have.
For the "dressing", toss together in a bowl with the followings: extra virgin olive oil, a smidgen chopped garlic, diced red bell pepper, diced fresh basil, a splash of freshly squeezed lemon juice, fresh mozzarella cheese then diced into small cubes, grated parmesan reggiano cheese, salt and pepper.
Footnote - Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels and pastes. Food coloring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food coloring is also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects and medical devices.
Food coloring does not have any taste to them. Therefore it does not influence/alter the end result of the food you are preparing.
How to make this super easy and simple super low-fat dessert:
You will need:
~ 1 pkg (4oz) Raspberry Flavor Jello Gelatin (or Raspberry Jelly Gelatin) ~ 2/3 cup of boiling water ~ 1 cup (1/2 pint) Raspberry ice cream ~ 2 cups thawed COOL WHIP whipped topping ~ 1 cup fresh raspberries ~ 1 Graham cracker crumb crust, cooled (or you can buy a store bought one)
Completely dissolve Jello gelatin in boiling water. Add ice cream by spoonfuls, stirring until melted and smooth. Blend in whipped topping and raspberries. Spoon into crust. Chill about 3 hours. Lastly garnish with additional whipped topping or fresh raspberries.
Yes, coffee is not just for drinking anymore. This delicious coffee dessert allows you to eat your coffee.
How to make this:
1. Coffee - prepare it as you would for your daily coffee drink (cream/sugar/half and half). 2. Chill coffee in the refrigerator for 1/2 hour (or until it's cold to the touch) 3. Empty one package of plain gelatin, add to chilled coffee (for the ratio, please read the instructions on gelatin package), stir until smooth 4. Pour into a container. Place container back in refrigerator for at least 2 hours or until it is set. 5. Cut into bite sizes, add whipped topping.
That's it. How easy is that!
** Pack some coffee cubes in a small container, take it to work, it is super refreshing for your 3:00pm snack (bonus, wakes you right up too).
** for your dinner party, instead of serving hot coffee at the end of your meal, why not serve this dessert instead!
** i often take these when i am out to museum and such. they generally do not allow drinks while in their establishments, but...they can't prevent me from "eating" my coffee.
This mudcake is seriously one of the most amazing cakes I have ever tasted (and this comes from someone who is pretty much sick of cakes). It really doesn't even need anything. Just bake it and take it out of the oven and sit right there on your kitchen floor eating it out of the cake tin with a spoon because it's all you ever need in life.
We seriously loved this cake. If I hadn't needed to use it for the candles and truffles (you'll get those on Day 9), we probably would have been consuming the whole thing hot as well.
I love cinnamon and love making cinnamon buns. But I hate repeating my bakes, so I try to change it up a little each time. So I played around with the dough this arvo and came up with what I'm gonna call knots (because I'm not inventive with names).
The result was an intricate-looking bun with minimal effort. The outside is crunchy, while the inside is soft and fluffy and swirled with cinnamon.
This is the cake I made for my boyfriend's 30th birthday.
Naturally I wanted to make him something spectacular, but he just wanted a cheesecake!
The filling is a honey cheesecake inside a biscuit and praline crust. It's topped with cinnamon, then decorated with vanilla wafers and French macarons. The macarons are chocolate with a caramel filling.
Recipe for the cheesecake is over at my blog: [link]
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I had no idea what lemon curd was before I tried making it for the first time. It's not part of the culture so I had literally never tasted it. OMG. So unbelievably tasty and easy to make, it's hard to believe anyone bothers to buy it premade.
I've used it inside cupcakes to great acclaim, but the dessert I received several requests to make again was a fruit tart: Prepare lemon curd and tart crust the previous day, then on the day you want it fresh, bake the crust fully, allow to cool, spread the lemon curd all over it and cover in fresh fruit (my latest combination was strawberry and kiwi.) Such a fresh, light dessert!
Bread necessarily takes longer than the rest of the recipes in this series, but I really feel a cookbook is not complete without a few simple bread recipes. Especially with what I've been reading about industrially made bread – so much salt and sugar in that, no wonder this staple of human food has come to be viewed as unhealthy! This being leavened bread won't respond very well to flour substitutions, though you can make it half all-purpose, half wholewheat flour. I will try to find and test good wheat-free bread recipes to include as well (I tried this one with gram flour but don't recommend it!!)
This was a favorite breakfast of mine, I'd pick one up from a sidewalk "oven" on my way to work – but it's also, in its smaller version, probably Lebanon's favorite finger food, and no party or reception is without its fatayer platter. (Singular: fteereh)
The second lemon and the sumac are mostly for people who like me cannot get enough lemon in their food. This, I suspect, is the secret to the taste of real Lebanese cuisine and the reason why it's usually disappointing away from home: lots and lots of lemon. As shown here, the spinach can be substituted with chicory or chard or the like, and I must try it with fresh oregano if I find the adequate kind...
The basic pizza dough recipe I posted earlier works very well, but needs to be spread thinly so there isn't more dough than filling – and it can be made with half bread flour, half all-purpose flour, as I did this morning.
A couple of "rules": 1. Please don't request specific recipes. Unless you want to commission me, try google. 2. Refrain from posting provincial comments. There's nothing wrong, outlandish or unorthodox about any of the foods presented – it's YOU.
I'm proud to have been asked to create a cake for Singapore's first Diner En Blanc event held at the Marina Bay waterfront.
In support of local flavors, I designed this 3 tiered cake/cupcake display, featuring cake made with organic soy flour. The cupcakes are further filled with a soy milk mousse center and topped with soy buttercream.