If you’ve seen a lot of my posts you’ll know that I feature prawns quite often and I am always looking to improve on the sauce that goes with it. In today’s recipe I’ve used a little coconut cream which has quite a distinctive flavour but adds a beautiful creamy texture to the sauce. Also, recently I have been making meals for one which makes this a really quick dish to create even if you are short for time.
As you can see from the image I ate these prawns with fried dumpling and sweetcorn, which is a little inspiration however, I can imagine that rice and other vegetables would be just as good.
Recipe: Curry Prawns (serves 1)
Handful of prawns
Sprinkle of salt, paprika and chilli powder
1 garlic clove – crushed
1/2 tsp curry powder
Pinch of oregano
5g creamed coconut
1 tsp tomato ketchup
1 inch spring onion – sliced
Pinch of sugar
Season the prawns with a little salt, paprika and chilli and set aside.
Heat the oil in a pan and gently fry the garlic for a few minutes.
Next add the curry powder and oregano.
Stir in the water, creamed coconut and tomato ketchup and leave to simmer gently until the coconut has melted and the liquid has reduced slightly.
Then add the sugar, spring onion and prawns for 3 minutes until the prawns are piping hot.
Fried dumplings are a great accompaniment to many dishes and go well with a variety of ingredients. These fried dumplings have a deep golden outer layer but are super soft. Although this is a popular Jamaican side dish I have added a few ingredients that give it that little extra flavour. Usually the dumplings are fried in a dutch pot which enables the oil to be heated to a high enough temperature for cooking the dumplings (or other food items) like an alternative to a deep fryer.
Recipe: Jamaican Fried Dumpling (makes 6)
160g self raising flour
Sprinkle of salt and basil
Oil for frying
Heat some oil in a dutch pot.
Add the flour, oats, salt, and basil to a bowl and slowly pour in the water mixing to form a smooth dough. Add more flour if needed.
Shape the dough into 6 flat circles.
Once the oil is hot add 3 at a time frying for 5 minutes before turning over to fry for a further 2 minutes.
Once cooked, take out and place on a kitchen towel to drain off the excess oil.
Today’s recipe is pancakes, I’ve made the chocolate and peanut butter pancakes recently but I thought it was time for something a little healthier that can still be indulgent depending on the toppings. As I am writing this I can still remember the fluffy, light taste of the pancake that was so delicious. You could eat these Scotch Pancakes for breakfast or dessert with a variety of toppings like fruit, maple syrup, jam or even peanut butter.
*A little trick i learned a while back when frying pancakes is to oil the frying pan with kitchen paper, after frying each pancake you can use the paper to keep oiling the pan each time.
Recipe: Mini Scotch Pancakes (makes 12)
110g self raising flour
Pinch of salt
25g caster sugar
1 tsp oil
Sift the flour, salt and sugar into a large bowl.
In a cup or jug, whisk the egg and milk together and slowly whisk the liquid into the flour mix.
Keep whisking the batter until it is a runny, smooth mixture and pour in the oil.
Leave the mixture to rest for 5-10 minutes and in the meantime heat a little oil in a pan.
When the pan is hot, use a tablespoon to add the batter to the pan. I made them small so I had 3 in the pan at once.
Flip the pancakes over after about 3 minutes and continue cooking on the other side for a couple of minutes.
Enjoy the pancakes warm alone or with any toppings of your choice.
Hi everyone, I hope your day has been well. Apparently, it’s National Homemade Bread Day 🙂
Today’s recipe is for one of those days when you’ve ran out of bread and you’re craving some carbs. During this pandemic, it’s great to have a fool proof bread recipe in case the stores are out. This recipe is nice because its one small loaf, perfect for 1 person and it’ll last a couple of days in an air tight container. Also, for a healthier version you could use wholemeal flour which is slightly more nutritious.
Recipe: Mini Bread Loaf (makes 1 loaf)
165g bread flour
1 tsp salt
1/2 tsp sugar
100ml warm water
Firstly add the dry ingredients to a bowl and mix, slowly add the water and knead for 10 minutes to form a smooth, sticky dough. Leave for 2 hours to double in size in an oiled bowl.
Knock the dough about for 3 minutes and place inside an oiled loaf tin.
Slash the top of the dough and leave to rise again for a further hour.
Set the oven to gas mark 6 and bake in the oven for 30-40 minutes fully cooked. Leave to cool down fully before slicing.
Hello everyone, I hope your day has been well. Today’s recipe is Rock Cakes. Traditionally from Ireland, UK with ingredients such as dried fruit and spices which gives it the common taste. I love keeping them in the oven for an extra 5 minutes to get a crunchy outer layer but it is still soft and very cake like in the middle. These are great to make because they have a rustic vibe and can be eaten any time of the day, not so indulgent but still tastes great. Before adding the egg it might look like there is not enough liquid but just give it a good mix until everything combines together.
Recipe: Rock Cakes (makes 14)
200g self-raisng flour
1 tsp baking powder
1 tsp mixed spices
40g granulated sugar
45g demerara sugar
50g mixed dried fruit
2 tbsp milk (I used a milk substitute)
Preheat the oven to gas mark 5 and line 2 trays with parchment paper.
Put the flour, baking powder, mixed spice and butter into a bowl and use your fingers to rub in the mixture until it resembles breadcrumbs.
Then add the sugars and dried fruit giving it a mix.
Next add the egg and milk, nixing until the mixture is smooth and well combined.
Spoon the mixture onto the trays and bake in the oven for 25 minutes until golden brown.