Category Archives: English/European

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

Procedure

  • 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

Spicy Salmon and Pea Fishcakes

myfishcake

Ingredients

  • 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

Procedure

  • 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

Ingredients

  • 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

ORANGE SYRUP

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

Method:

  • 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

Jo Cooks — Fat Free Pineapple Angel Food Cake

I have to share this recipe with you. Fat Free Pineapple Angel Food Cake and dont feel guilty for eating it

via Jo Cooks — Fat Free Pineapple Angel Food Cake.

You might also like this no egg no butter pineapple cake.

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Filed under Cakes, English/European