Roast Kimchi

This is a surprisingly  easy cake to make and very delicious , please try. Ingredients 175 Grams of Light Muscovado Sugar 175 ml of Oil 3 Eggs beaten 2 large carrots grated Grated zest of 1 Orange 100 grams of Raisins 175 grams of self-raising Flour 1 tsp of bicarbonate of Soda 1 tsp of ground Cinamon 1/2 tsp of ground nutmeg Method 1) Grease a square cake tin 2) In Bowl add the Sugar , Oil ,  Eggs , Raisins , Carrots and Orange zest and stir mixing 3) In another bowl sieve the Flour and the spices 4) Lightly mix all the ingredients together 5) Then pour into the greased cake tin and cook for 45 minutes at 180 oC, then leave to cool and enjoy. The Carrot Cake I Cut into Squares Then Serve with Ice Cream or Cream

This is a great dish from the the Vibrant Island of St Lucia to  wake up your chicken dishes. Ingredients Serves 4 4 Chicken Breasts 2 Spring Onions 1/2 Red Onion 2 Garlic Cloves, crushed 1 Fresh Red chilli 3 Chives, snipped Few sprigs of Thyme Chopped Few Sprigs of Parsley Chopped allspice berries , Crushes Juice of 1 Lime 2 Tablespoons of  Olive Oil Method 1) Make up the seasoning mixture in a bowl 2)Slash the  Chicken Breasts rub with salt and pepper and rub the seasoning in, Cover and refrigerate for 2-3 hrs 3) Cook in an oven at 200 oC for about 25 minutes 4) Enjoy

Beef Goulash is a Hungarian Classic and with the cold weather we are currently experiencing in the Uk , it is much welcome. Ingredients serves 4 2 Tbsp of Olive oil 500 grams of good quality beef cut into chunks 1 Onion roughly Chopped 3 cloves of garlic finely chopped 2 Tbsp of Plain Flour 2 Tbsps of Paprika 2 Red peppers Seeded and Chopped ( I used 1 red and 1 Green) 1 Can of chopped tomatoes 200ml of beef stock 1 Bay leaf 2 Tbsp of Parsley Method 1) Fry the beef until has browned on all sides and set aside 2) Cook the Onions for 5 minutes until golden brown then add the Garlic 3)Stir in the Flour and Paprika and stir well 4) Add the Red peppers , Tomato Puree, chopped tomatoes  , beef stock , bay leaf, Parsley and Black pepper. 5)Then transfer to a Casserole dish and bake in the oven at 140 oC for 2.5 hrs until the meat is tender.

Chicken Valdostana is a great Italian dish , it originates from the Val D' Aosta region of Northern Italy. Ingredients for 4 1-2 Tablespoons of Plain Flour 4 Skinless Chicken Breasts Fillets, pounded thin 30 grams of Butter 8 Chestnuts Mushrooms sliced 1 small bottle of  white wine approx 150 ml of Chicken stock 2 Tablespoons of chopped fresh parsley 4 slices of prosciutto 4 slices of  cheese such as  Edam some pepper for seasoning Method 1) Lightly flour the chicken breasts shake off any excess and fry the breasts in the melted butter over a low heat , approx 5 minutes either side but depends on the thickness , keep warm and set aside. 2)  Increase the heat to medium and add the mushroom and Fry for  5 minutes, Add the wine and simmer for about 5 minutes. 3) Add the Stock and Parsley and simmer for 10 minutes. 4) Add a slice of  Prosciutto and Cheese to each Chicken breast 5) Turn the heat in the pan to low add the chicken back until t...

This is a great English stew for cold winter days , and I must this dish introduced me to the wonderful herb  of Tarragon. Ingredients serves 4 100 grams of bacon 25 grams of butter 3 tbsp of Olive oil 1 Tbsp of Flour 3 onions roughly chopped 1 Leek cut into 1/2 cm slices 2 Garlic cloves , finely chopped 8 chicken thighs 500 ml of English Cider 250ml Chicken stock 2 Tbsp of Dijon Mustard 2 Carrots peeled and cut into 2 cm chunks 2 Bay leaves A bunch of tarragon left whole 12 small asparagus spears 1 Tbsp Chopped Tarragon 3 Tbsp Creme Fraiche Method 1)  Fry the bacon in 1 tbsp of olive oil and cook until they have turned  golden brown 2) Add the butter and cook the onions , leeks, and garlic. Cook gently for about 10 minutes 3) Meanwhile, In another pan  brown the chicken thighs with the remaining oil 4) Once the onions are cooked add the flour  and cook for a few minutes then add the Cider, stock , mustard , carrots, and seasoning. ...

Scotch Eggs is a common Lunch or snack food in England , Do try to make them as  they are so much better than store bought Scotch Eggs. Hope you Enjoy Ingredients to make 4 4 Eggs 225 Grams of Sausage meat 1 Level tsp of chopped Thyme 3 Level Tsp of chopped Thyme 1 Level Tbsp of Chopped Parsley 2 Spring Onions, Finely Chopped salt and black pepper Season plain flour for coating and dusting 1 egg beaten 85 grams of breadcrumbs oil for deep frying Method 1) Place 4 eggs into a saucepan of cold water then bring to the boil and simmer for 9 minutes. 2) Remove from heat and cool under running cold water and remove the shells 3) Mix the sausage meat with the herbs and spring onion and season well 4)Divide the Sausage Mixture into 4 on a floured surface, then flatten each one into a shape roughly 13 cm x 8 cm. 5) Coat the boiled eggs with flour then wrap the meat mixture around the egg ensuring its completely covered. 6) Then smooth the surface around the eggs , dip...

Most people make Victoria Sponge with Strawberry so I thought it would be different and interesting to try another Fruit. Ingredients 250 grams of Golden Caster Sugar 250 Grams of Butter 4 Eggs 250 Grams of self-raising Flour Finely grated zest of 1 lemon 1 tsp of Vanilla Extract 170 ml of Double Cream 4-5 Tbsp of Blueberry Jam Icing sugar to decorate Method 1)  Grease and line two 20 cm Sandwich tins 2)  Place the Sugar and butter in a make mixing and beat until pale and creamy 3) Add the eggs one at a time and continue to beat 4) The Fold in the flour , Lemon zest , and Vanilla and bake for 25 minutes at  180 oC 5)  Leave to cool on a wire rack 6) Then Whip up the Double cream and cover the bottom sponge ,  and spread the blueberry jam on the other Sponge and sandwich together 7)  Decorate with Icing Sugar and Enjoy