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.
Crispy Baked Chicken
- 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
I don’t know why shortcake is known by many as a cake because its not its a biscuit! In Scotland its know as shortbread but there again its not a bread. Anyway, its lovely and scrumptious and this combination is delightfull anytime but more so on a bright summery day served in the garden with afternoon tea 🙂
- 225g plain flour
- 50g icing (confectioners’) sugar
- 175g butter, softened
- 1 egg yolk
- 300ml double cream
- ½ kg strawberries, hulled
- 2 tbsp fine sugar/icing sugar
- Preheat the oven to fairly hot 190c/375f/Gas5/fan oven 170c
- Sift the flour and icing (confectioners’) sugar into a medium bowl. With a table knife, cut the butter into small pieces and add to the mixture. Stir in the egg yolk and 2 tablespoons of the cream, and blend well. Mix and knead together until the mixture forms a smooth dough. Cover the dough with waxed paper and chill in the refrigerator for 30 minutes.
- Meanwhile, thinly slice the strawberries. Beat the remaining cream until it forms stiff peaks, then lightly fold the strawberries into the cream.
- Divide the dough into two equal pieces and roll out each piece to a 23 cm (9 in) circle. Put the circles on a well-greased baking sheet. Cut 6/8 triangles ½ way through one of the circles without cutting all the way through and put the sheets into the oven. Bake the Shortcake for 12 to 15 minutes, or until the edges of the shortcakes are golden brown.
- Let it cool down completley.
- Spoon the strawberries and cream into a heap in the centre of the uncut shortcakes.
- Cut the other circle fully into six or eight equal triangles gently so as not to break them. If you have cut properly before baking this will be easy. Pile the triangles up against the strawberry mixture, sprinkle over the icing (superfine) sugar. Chill in the fridge for 30 minutes before serving.
Morocco is my second favourite place and the food is delicious. Hubby and I were lucky to meet a woman who entertained us with her tagine’s and fresh bread. We enjoyed the food so much that I regularly cook it back here in the UK
Khobz is the Moroccan and standard Arabic word for bread.
During a traditional Moroccan meal, khobz often replaces utensils such as forks or spoons as it is used to scoop up meat, vegetables, sauce, salads, dips etc.
It’s worth trying to make your own bread to complement the tagine here and here on my blog.
- 1 tsp sesame seeds
- 3 tsps dried yeast,
- 2 tsps caster sugar
- 300 ml warm water, plus 1 ½ tbsp for mixing with yeast
- 500 g fine semolina, plus extra for dusting
- 2 tsp Salt
- Dissolve the yeast and sugar in a 1½ tbsps of water and leave until it starts to bubble. Mix the semolina and the salt together on a flat work surface. Make a well in the middle and pour in the yeast mixture, along with 300ml of the warm water.
- Using your fingertips, start to work in all the semolina, starting from the outside the well and working inwards as you go. Add enough water if necessary to make a firm dough. Knead the dough on a floured work surface for about 10 minutes, or until the dough is smooth and elastic.
- Divide into 4 even sized balls. Dust each ball with sesame seeds, and cover with a dry tea towel.
- Set aside in a warm place to rise for 1 hour 30 minutes to 2 hours, or until doubled in size.
- Preheat the oven to 200 C/gas 6. Grease a large baking tray. Flatten the dough balls into discs or ovals; about 2cm thick. Prick them with a fork a few times and place on the baking tray and bake for 10-20 minutes, or until golden brown.
Just another gadget? Will i still need my combination microwave oven and grill?
It appears that the Halogen oven is going to be a godsend ” A piece of kit that enables you to cook faster without loss of quality, and which saves energy into the bargain”. It may look low-tech, and it’s a fraction of the size of your normal cooker –
but this odd-looking contraption will revolutionise the way you cook, says
Andrew James 12 LTR Premium Halogen Oven Cooker + Easily Replaceable Spare Bulb + 2 YEAR WARRANTY + 128 page Recipe Book – Complete with Extender Ring (Up to 17 Litres) Lid Holder, Baking Tray, Steamer Tray, Skewers, Low and High Racks.
Here are a few of the hundreds of reviews i read before buying:
- It cooks meat beautifully and it’s moist compared to meat cooked in the traditional oven. It’s cheap to run because you use a lower temperature and less cooking time, obviously heating up a big oven to cook a chicken breast or pork chop costs more than to use the halogen. No need to preheat either.
- I just couldn’t manage without it, I use it almost every day.
- This little oven cooks fast! I took it to work and made steak and potatoes for all my co-workers in less than 40 min. It’s easily portable, and cleaning.
- This has been one of the best purchases I have made. Use it daily, saves energy and cooks wonderfully.
- I have cooked many things in the oven and have not had a single problem.The fact that the oven heats up so quickly make things like warming mince pies (this is the season) or other types of pies and pasties very quick and you still get the crispness which you can’t get from a microwave.
- Its healthy because you don’t need to use oil and the fat drains off the meat. I Just spray some olive oil if need be.
Wow!!!! Its got everything i need,things can only get better. Have i sold you on this or have you already got one? I would love to hear from you if you have. I have heard that you can adapt most recipes very easily.
I have been waiting for 3 days for delivery and its late coming . Its like waiting for an exciting date and your hopes are dashed every hour it is late 😦 and i am becoming impatient. I have moved my Turkish teapot and my food processor off my work surface and my space is ready so i hope it comes today!!
DAY 6 of using the oven.
I love it. Its clean minimum smells, beautifully cooked food, quick and i would certainly recommend it. I am glad i have the extender because it helps the air circulate much better and you get an even browning if you are cooking something quite big.i.e a chicken.