As you can tell by now, I like quickbreads. They are a great option to have on hand for tea, kids’ snack option or even dessert.
I like using self raising flour as it’s easier to find here and as a mom when baking on the go it’s a better option for me.
This cake smells and tastes so good. It’s fluffy and soft and not too sweet.
Give it a try if lemon, coconut and vanilla flavors are up your alley. If not, still give it a try and be amazed at how the flavors blend in so beautifully.
• 2 cups self raising flour.
• 1 cup sugar.
• 1/3 cup desiccated coconut.
• 1 tbsp chia seeds (optional).
• 3 eggs
• 1 tsp vanilla flavour.
• 1 large lemon, grate some zest and also squeeze out the juice.
• 1 cup whole milk.
• 1 cup coconut oil.
• Add the lemon juice to the milk, set aside.
• Mix all the dry ingredients in a large bowl, expect the sugar.
• Add in the sugar with the wet ingredients so it dissolves completely.
• Mix the dry to the wet and add in the lemon zest.
• Bake in a greased pan at 180 °C for about 35- 45 minutes.
Ps: the temp and timing may vary due to differences in baking dish and even oven type. My temperamental gas oven bakes this at 40 minutes give or take.
I’m a big fan of various Indian delicacies. And this is how I make one of my favorite chicken curry dishes.
Let’s get started.
1. 1 whole chicken, cut into 8 large pieces.
2. 2 bunches of spinach (Swiss chard)
3. 1 bunch fresh mint. chopped.
4. 1 bunch coriander, stems and leaves separated.
5. Salt and pepper to taste.
6. 1/2 cup of unflavoured yoghurt.
7. 3 ripe tomatoes, pureed.
8. 1 large onion, chopped.
9. 1 tbsp ginger and garlic paste.
10. A small knob of grated whole turmeric.
11. 1 tbsp garam masala
12. 1 tbsp tomato paste.
13. 1 tsp mixed spice blend (see picture for what I used).
14. 1 tbsp kasuri methi.
15. Whole spices: cumin seeds, bay leaf, cinnamon stick, a few cloves and cardamom pods.
16. 2 tbsp ghee.
• Chop and clean your chicken, and pat dry.
• Mix the yoghurt with half of the ginger, garlic and turmeric paste, the chopped mint, garam masala, mixed spice blend and salt and pepper.
Marinate the chicken in this mixture overnight or for a couple of hours if pressed for time. (Reserve a bit of the mint though).
• Heat your pan, add ghee and the whole spices. Let them release aroma then add onion.
Let the onion cook till soft and a bit browned. Add the remaining ginger garlic, turmeric paste, coriander stems and mix well.
• Next go in the tomato paste and pureed tomatoes. Lower heat and let them cook till you see the oil leaving the sides of the pan, then add the marinated chicken. Cover and cook for about 15-20 minutes.
• As the chicken cooks, blanch the spinach, cool in icy cold water to preserve the bright green colour then drain and puree together with the mint and coriander leaves you had set aside.
• Add the pureed greens to the chicken and mix in well. Cover and cook for about 10-12 minutes. Or until chicken is cooked through. Remember to check on the seasoning.
The dried methi leaves go in last. Switch off heat and let sit a bit.
Serve the curry with jeera rice and some naan or chapati.
As with all curries, It tastes better once it sits a bit so keep some aside for lunch the next day. The flavours will be even better!
When a new year begins it’s the human thing to try change things up a bit right?
Clean the house, declutter, new year resolutions we will not keep to, and on and on.
This year has started on a low for many because of the pandemic, loss of incomes and natural disasters. The world seems to be on a downward decline and no country has been spared.
It is easy to get depressed as there is almost nothing to be happy or positive about. But hold up! Let us stop looking at the bigger picture for the moment, and focus on the little things that matter.
Those moments that one is able to take pause and be grateful for being alive, being healthy, being healed, being near loved ones. Being present in yourself.
There are many things around us that we may not seem to appreciate and take for granted and I want this to change for myself this year.
This year I want to begin and end each day in gratitude. I want to reconnect with God and express my sincere desire to be in His presence at all times, to thirst for divine guidance, to make amends to those I have wronged and to strive to be a better human.
I know it will not be easy, but I am going to be easy on myself. One day at a time, one prayer at a time, one step at a time, one quiet moment at a time.
I will not try to fit in others’ perceptions, categories of what I should be or how I should behave. I want to be me, as His plan for me intended. I want to explore and know myself as the person my creator intended me to be. I want to be fine and accept myself as a work in progress, and be receptive to how I will be led into my divine purpose.
What about you?
What does this new year mean to you, and what do you want to get out of it?