VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
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••••HAPPY DONUT DAY 2019🍩!!
••••ENJOY THE VIDEO!!
••••ENJOY THE VIDEO!!
••••CELEBRATE DONUTS 🍩 WITH WINE 🍷
Vegan GF Baked Raspberry Vanilla Donuts
Makes 6 large or 12 small donuts.
1 cup of GF flour
1/2 cup of almond meal (or extra flour to make it nut-free)
1/2cup + 2 tbsp of nut milk (or rice milk to make it nut-free)
1 tsp of baking powder
1/2 cup of coconut sugar
1 1/2 tsp of vanilla essence
Handful of frozen raspberries .
Preheat your oven to 180 degrees and spray a donut tray with coconut oil or grease with oil.
In a mixing bowl mix all the ingredients together apart from the raspberries.
Spoon the batter in the donut moulds -about halfway, press some raspberries in them and place the tray in the oven.
Cook for 15-20 minutes at 180degrees Celsius.
Top with melted dark chocolate or your favourite icing.
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2 tomatoes, roughly chopped
450g chicken, skinned and boned, breasts of thighs (cut into cubes)
2 cloves garlic, peeled and finely diced
2 large curry leaves
150mls chicken or vegetable stock
1 whole loaf of white bread (cut in half and the into quarters, with the middle hollowed out to make a)
GARNISH
fresh coriander to garnish
NOTE
My take on the traditional South African street food dish, "Bunny Chow"; although this was originally made with beans and vegetables, and it more often than not made with lamb or mutton nowadays,
I have made this recipe with chicken. This recipe is fun to serve and is extremely filling and tasty. I created this recipe as part of my contribution as a "Spice Ambassador" for Schwartz UK
and The Flavour Forecast with McCormicks' Flavour of Together campaign, as part of their 125th anniversary celebrations.
My Flavour Story can be seen here: Karen Burns-Booth Flavour Story
DIRECTIONS
Step 1 Put the oil, whole spices, onion and potatoes into a large pan with a lid and fry over a gentle heat until the onion is soft and translucent.
Step 2 Mix the dry Durban Masala ingredients together.
Step 3 Add the chopped tomatoes, chicken pieces, garlic, curry leaves and the Durban masala mix to the whole spices, onion and potato mixture and mix well. Heat over a low heat for 1 minute before adding the stock (water can be used too). Cover and simmer for 35 to 40 minutes, or until the potatoes are soft and the chicken is cooked.
Step 4 When you are ready to serve the Bunny Chow, place the prepared bread on a plate or a large napkin and ladle the curry into the cavity of the bread "bowls". Garnish with coriander leaves and serve with sambals on the side.
Step 5 The bread: the best loaf for the bread bowls is a unsliced, rectangular white loaf (called Government Sandwich Loaf in South Africa).
Cut the top off the loaf, and keep to one side and then cut the main loaf into quarters or halves, depending on the size. Serve with the top of the bread (cut
into handy pieces) which is used as a "dipping" utensil.
Bread rolls can also be used. Cut into the
bread with a knife to make a border and then scoop the inside bread crumbs out - keep them for other recipes. I made my own small white loaf for this recipe.
••••KAREN’S NEW COOKBOOK••••
Born from her eponymous award winning blog this book contains 160 unique recipes, all beautifully photographed by the author. They showcase the breadth and depth of her travel. Karen has lived and travelled all over the world and has brought some of her favourite recipes, experiences, and memories to share here with her readers. Available from Amazon
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(Source: delish.com recipe and photos and video and Mackenzie Gore and Parker Feirbach and google photo and I stock photo and Thales photo and Blog xcaret photo and TheFrugalChef.com video and tasty video)
••••EASY CHICKEN FAJITAS (MEXICO)🇲🇽!!
YIELDS: 6 SERVINGS PREP TIME: 0 HOURS 30 MINS TOTAL TIME: 0 HOURS 50 MINS
••••ENJOY THE VIDEO!!
••••AMERICA ❤️ LOVES FAJITAS!!••••
INGREDIENTS FOR THE MARINADE
1/2 c. plus 1 tbsp. extra-virgin olive oil 1/4 c. lime juice, from about 3 limes 2 tsp. cumin
1/2 tsp. crushed red pepper flakes 1 lb. boneless skinless chicken breasts Kosher salt
Freshly ground black pepper 3 bell peppers, thinly sliced 1 large onion, thinly sliced Tortillas, for serving
••••I LOVE ❤️ FAJITAS!!
••••KATHY’S TOUR OF FOOD CONTINUES ••••IN MEXICO🇲🇽!! COME JOIN ME!!
••••ENJOY THE VIDEO!!
DIRECTIONS
In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.
When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat.
Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.
