With so many cherries around at the moment, you might want to try this yummy Linzertorte. Continue reading “Cherry Linzertorte”
Every so often hubby and I have a need for a coffee scroll. Where on earth have they gone?
Years ago they were everywhere, today you rarely find them, and it seems when you do, they’ve changed. Continue reading “Scrolls – Coffee Scrolls”
The lovely Janmaree has given me permission to add her wonderful new recipe to my site. This is Janmaree’s very own recipe, the one she developed at Bake Club. We love her Lemon Sherbet Cake. Continue reading “Janmaree’s Rasberry, Lemon Sherbet and Pistachio Cake or Lemon Sherbet Cake”
Tandoori Chicken without a Tandoori Oven.
I’ve been making Tandoori spice for a long time. It’s perfect for the summer BBQ season. It’s made an appearance at my open days along with my homemade sausages samples.
With my Tandoori spice blend, this recipe couldn’t be easier. Continue reading “Tandoori Chicken (or Fish)”
I love this beef curry. The spice blend on its own has warm undertones, although I like to ramp up the heat by adding a few chillies I make all my spice blends mild, so you add as much chilli as you like.
This dish couldn’t be easier and will defiantly satisfy any cravings for Thai.
I make all my spice blends mild, although this blend is a little warmer than most. It’s called Kashmiri Curry because of the Kashmiri chillies that are used in the dish. Now Kashmiri chillies are not as hot as some, but they Continue reading “Bec’s Kashmiri Chicken”
Lamb Madras is a British recipe. If you ask for a Madras curry in India they may not know what you’re talking about, it was invented by restaurants in Britain. The origin of Madras curry is said to originate from the south of India. When the English merchants arrived there in 1640 (now Chennai). This is my Quick Lamb Madras recipe for those that make or purchase my Madras spice blend.
This is a mild spice blend but if you’d like a little more heat, just add some fresh chilli or cayenne pepper. Continue reading “Quick Lamb Madras”
Kids and Adults alike love this Southern Baked Chicken recipe. Another great quick and easy meal that everyone will eat. As was taste tested at our Open Day 2016. It can be deep fried but why would you when most people can’t tell the difference when it’s baked. Continue reading “Bec’s Southern Fried or Oven Baked Chicken (I like Southern Baked Chicken)”
Jeera is the Indian/Hindi word for Cumin. If you love this style of food, it’s such a simple way to make boring basmati taste amazing. Add this rice alongside any Indian or Indian-style dish, and you’ll have raised the bar the easy way. Continue reading “Cumin Rice (Jeera Rice)”
This recipe calls for Bec’s Laksa (dry) spice blend. Quick and easy yummy meals. The protein can be swapped out, why not try prawns, just add them in at the end of the cooking till cooked through. Will only take 2 – 3 minutes. Continue reading “Bec’s Quick Chicken Laksa Recipe”
Honey Almond Slice, another huge hit from our Bake Club meetings.
You may have seen something like this in the old fashioned bakery, these days they don’t taste the same as they use to due to adding cheaper fats and stabilisers. I’ve adapted this Bakery recipe for home; I hope you love it. Continue reading “Honey Almond Slice”
This beetroot chutney is a very popular recipe, I often get asked for the recipe so I thought I’d pop it up here for you all to find.
I’ve served this chutney along with other goodies at loads of my classes and I’ve not met anyone that doesn’t like it. Continue reading “Beetroot chutney”