Happy Valentines Day ♥ Recipes

Hey Y’all welcome back! well it’s that time of year again, it’s valentines day, it’s not my favorite holiday, in fact  I actually hate this holiday to be fair, like a majority of people.

This weeks post is a recipe themed one, that you can either make for that special someone or even if you don’t have anyone tomorrow on Valentines day, or you could even cook them on a cold blustery day and snuggle down under the blanket with your meal!

Now for some mouthwatering Main and Dessert recipes!! 😀

Home-Style Chicken Curry:

Home-style chicken curry in a deep dish with fork

Ingredients:

  • 1 Large Onion
  • 6 Cloves, roughly chopped
  • 50g Ginger, roughly chopped
  • 4 tbsp Vegetable Oil
  • 2 tsp Cumin Seeds
  • 1 tsp Fennel Seeds
  • 5 cm Cinnamon Stick
  • 1 tsp Chili Flakes
  • 1 tsp Garam Masala
  • 1 tsp Turmeric
  • 1 tsp Caster sugar
  • 400g  Can chopped tomatoes
  • 8 Chicken thighs, skinned, boneless (about 800g)
  • 250ml Hot chicken stock
  • 2 tbsp Chopped coriander

 

Method:

  • Roughly chop 1 large onion, transfer to a small food processor and add 3 tbsp of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
  • Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
  • Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
  • Combine 2 tsp cumin seeds and 1 tsp fennel seeds and 5 cm cinnamon stick and 1 tsp chili flakes and add to the pan in one go . Swirl everything for about 30 seconds until the spices release a fragrant aroma.
  • Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins.
  • Add the garlic and ginger paste and cook for another 2 minutes – stirring all the time.
  • Stir in 1 tsp garam masala, 1 turmeric, and 1 tsp caster sugar and continue cooking for about 20 seconds before tipping in a 400g can  chopped tomatoes.
  • Continue on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
  • Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a past.
  • Cook for 5 minutes to coat the chicken in masala and seal the in the juices, and then pour over 250ml hot chicken stock.
  • Simmer for 8-10 minutes without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of water if the curry needs it.
  • Sprinkle with 2 tbsp chopped coriander and serve with Indian flat-breads or fluffy basmati rice or both if you like!

 

Terry’s Chocolate Orange Cupcakes!:

 

Ingredients:

Cupcakes:

  • 150g Unsalted Butter
  • 150g Caster Sugar
  • Self-Raising Flour
  • 30g Cocoa Powder
  • 3 Medium Eggs
  • Zest of 1 Orange (or 1tsp)
  • 150g Terry’s Chocolate Orange

Buttercream:

  • 150g Unsalted Butter
  • 350g Icing Sugar
  • Range Food Coloring
  • Juice of 1 Orange (or 1tsp extract)

Decoration:

  • Terry’s chocolate Orange
  • Melted Chocolate
  • Sprinkles

Method:

Cupcakes:

  1. Preheat your oven to 180C/160C fan and line a muffin tray with cases. Chop up your chocolate orange if you haven’t done so already!
  2. Beat the butter and caster sugar together until smooth and fluffy.
  3. Add the self-raising flour, cocoa powder and eggs and beat again. Try not to over beat, or mix too quickly.
  4. Add the chocolate orange chunks and orange zest and spoon into your cases (- using an ice-cream scoop is easier as it will make each cupcake have the same amount).
  5. Bake in the oven for 17-20 minutes until cooked through! Leave to cool on a wire rack.

Buttercream:

  1. Beat the butter for 3-4 minutes until very smooth and supple, (you need it to be smooth so that the icing sugar goes in easier).
  2. Gradually add the icing sugar and beat – add the orange flavoring, and food coloring.
  3. Pipe your buttercream onto the cakes how you please and decorate.
  4. Add on some Terry’s chocolate orange segments, melted chocolate and sprinkles.
  5. Enjoy!

 

I hope you enjoy making these as I much I do! See you next week.

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