Author Archives: Rosamond

About Rosamond

Nobody grows old merely by living a number of years. We grow old by deserting our ideals. Years may wrinkle the skin, but to give up enthusiasm wrinkles the soul. Favorite quotation It means a great deal to those who are oppressed to know that they are not alone. And never let anyone tell you that what you are doing is insignificant.

Spicy Crispy Baked Chicken

Its been a while since my last post because I have been caught up with so many other things. I have been away twice and have recently (2 days ago) returned from Turkey craving Fried Chicken but needed to cut down on my calories so here  is the low fat version 🙂 Enjoy it as much as me.

cropped-imag2.jpg cornflakefriedchicken

Crispy Baked Chicken

  • Ingredients
  • 4/6      boneless, skinless chicken breast cut into manageable pieces
  • 4         egg whites
  • 170g    lightly crushed cornflakes
  • 1 tsp    dried thyme
  • 1 tsp    dried oregano
  • 3 tbsp. yogurt
  • ½ tsp   crushed or ground ginger
  • ½ tsp   fresh ground black pepper
  • salt (to taste)
  • 1/2  tsp  chilli flakes (optional)
  • 2 tbsps   flour
  • 1 tsp    lemon juice
  • 1 tsp of brown sauce (Worcester sauce)
  • 1 tsp garlic paste/powder (optional


  • Place the chicken in a bowl and add the crushed ginger, garlic, yogurt, lemon juice, sauce and mix together. Cover with cling film and marinate for at least 3 hours minimum.
  • Preheat the oven as shown below. Line a baking sheet with foil and coat with non-stick cooking spray. In a plastic bag, combine the cornflake crumbs, thyme, oregano and pepper (chilli flakes) shake well. Dip and coat the chicken piece in egg whites then place in the bag, one piece at a time, and shake the bag to coat each piece of chicken well. Remove the chicken from the bag, and place on the prepared baking sheet.
  • At this point you can drizzle 2-3 tablespoons of melted butter over the chicken for that little extra crispiness, if you don’t mind the extra calories.
  • Bake until the chicken is cooked through and the juices run clear when the thickest part of the chicken is pierced with a fork. This is about 40 to 45 minutes but use your own judgment according to the size of your chicken pieces


Degree of Difficulty: Easy

Oven Temperature: 170fan/190 C/375F/Gas 5

Cooking Time: 40 minutes



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Filed under English/European, Sides and Snacks

Shami Kebab

Fennel seeds (Foeniculum vulgare)

Fennel seeds (Foeniculum vulgare) (Photo credit: Wikipedia)



  • 500g  mince meat
  • 1 tsp   ground or crushed garlic
  • 2 pinches  red chilli powder (optional)
  • 2 tbsps   split gram (split chickpeas soaked overnight)
  • ¼ tsp   cumin (toasted)
  • ¼ tsp   ginger paste
  • 1 tsp    garam masala
  • 1/4 tsp fennel seeds
  •  salt to taste
  •  3    eggs
  •  cooking oil for frying
  • 1  small onion
  • 4  green chillies
  •  add salt to taste
  • 1    handful of fresh coriander leaves.


  •  In a pan put in the minced meat, the split chick peas, garam masala powder, garlic, ginger, red chillies, cumin, fennel and salt and cover just enough water so that the split chickpeas or ‘dhal’ becomes soft but not mushy. By this time the mince will also become tender. 
  • Next, in a grinder put in the onion, the green chilli and 1 small egg, the coriander and lastly put into the mince mixture and grind till it is a smooth mixture.  When done remove and make small flat patties out of the mixture. Whisk one egg and keep aside. 
  • In a large frying pan heat some oil for shallow frying and then dip the patties in egg and fry in oil four at a time. When dark golden brown remove and serve immediately.


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Filed under India/Pakistan, Sides and Snacks

Spicy Salmon and Pea Fishcakes



  • 500g leftover cooked potatoes or mash from the chiller cabinet
  • 418g can pink or red salmon , drained or leftover fresh salmon
  • 140g frozen peas , defrosted
  • handful mint leaves, roughly chopped
  • 1 tbsp      sweet chili sauce or 1 tsp hot chilli sauce
  • 1 tbsp      tartar sauce
  • about 3 tbsp plain flour, for dusting
  • 3 tbsps   olive or vegetable oil
  • salt to taste
  • lemon wedges to serve, optional


  • 1   If you are using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and  bones. Add the peas, mint, tartar sauce and mashed potato, and season to taste. Mix well, then, using floured hands shape into 8 flat fishcakes. Dust with flour.  Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 minutes each side, turning carefully with a fish slice or spatula until golden and crisp. Serve with a squeeze of lemon and a green salad.

Servings: 4

 Very easy

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Orange, Almond Semolina Cake

This recipe is an adaptation of a Lebanese dessert called Sfouf
Sfouf is really very similar to a Victoria sponge but with the flavour and the syrup it becomes delicious ,moist and exotic. Variations of this cake can be found from the Middle East along the Mediterranean. I will post a video of another variation at the bottom which i also love.
Semolina Cake


  • 250g    butter
  • 200g    golden caster sugar
  • 2         oranges , finely grated zest and juice
  • 4         eggs
  • 50g      plain flour
  • 2 tsps  baking powder
  • 250g    semolina
  • 200g    ground almonds
  • 120g    Greek yoghurt


  • 2         oranges ,grated zest and juice
  • 2         cinnamon sticks or pinch of saffron (optional)
  • 275g    sugar (caster or granulated)
  • 500 ml  water


  • To make the syrup put all the syrup ingredients in a pan with 500ml water and bring slowly to a simmer, stirring until all the sugar has dissolved. Reduce the heat and simmer until syrupy, about 15 minutes.
  • Heat the oven to 160 C. Butter and base line a 20cm spring form cake tin. Cream the butter, sugar and orange zest until pale and fluffy. Beat the eggs then whisk in one at a time.
  • Sift in the flour and baking powder and fold through along with the orange zest, semolina and almonds. Add the orange juice and yoghurt and stir gently.  Place a few skinned almonds on the top for show if you want to but this is optional of course.
  • Pour into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre.
  • Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake. Leave to cool.
  • Drizzle the cake with the remaining syrup and serve with a large spoonful of crème fraîche if you like.


Servings: 6/8

Oven Temperature: 160 C/140f/Gas 3
Try this one as an alternative.

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Filed under Cakes, Desserts, English/European