Category Archives: Recipe

2 Ingredient Dinner – Houmous Chicken

Yep, that’s right, you can have a delicious dinner on the table in 20 minutes using only 2 ingredients.
I don’t know about you but I always seem to have a pot of half-eaten houmous in the fridge that needs using. I can’t remember where I first saw this idea. Whether it was Pinterest or a foodie magazine it doesn’t really matter, it tastes amazing.
I first made it for Mum’s birthday in July, and I was going to post the recipe {if you can call it that, it’s so easy}, immediately afterwards, but life gets in the way.
Speaking of life, I hope yours is brining you everything you could ever dream of. I feel like I need a major catch up with some of you; I am getting round blogs again, slowly but surely.
Since Dad left finances have been pretty tight. Mum only works part time, and both M and I are unemployed {fingers crossed for the interview tomorrow!} Not only is this recipe simple, easy, and healthy. It is also cheap and uses up any left overs you have in the fridge.
I used plain houmous for this, because it is what I had, but any will do. Try it with garlic, red pepper, onion, see which flavour you like the best.
You want around 1 tablespoon of houmous per chicken breast. Cover the breast, wrap loosely in aluminium foil, and cook for 20 minutes on Gas Mark 6. I served mine with just a simple garden salad, but you could try a pasta salad, potato salad, or even bake off your own potato wedges.
     

Strawberry Shortcake Cupcakes

I love strawberries, don’t you? The only person I know who doesn’t like them is my old Uni housemate – weird!
This recipe came about thanks to an abundance of fresh strawberries, and my lack of shortcake making ability. Hey, cupcakes are WAY easier!
Whilst you enjoy making these later I am going to be sweating it out teaching children, and then sat in an interview room #sonervous #somethingsgottagive #thisgirlisbroke
Strawberry Shortcake Cupcakes
Makes – 12
Ingredients:
200g fresh strawberries, diced
2 tsp sweetener
1 tbsp lemon juice
100g plain flour
100g caster sugar
100g butter
1 tsp baking powder
2 eggs
250g butter (for frosting)
375g icing sugar
1 tsp vanilla extract
Method:
Pre-heat the oven to gas mark 6 and line a 12 hole muffin pan.
Put the strawberries in a bowl and add the sweetener and lemon juice, mix. Leave to macerate for at least 2 hours. You can even leave this overnight.
Cream together the butter and caster sugar. Once light and fluffy, around 5 minutes, add the eggs. Sift in the flour and baking powder and stir until well combined.
Spoon the mixture into cases and bake for 15-20 minutes. When lightly browned, take out of the oven and leave to cool on a wire rack.
Strain the strawberries. Macerating them draws a lot of the juice out. You want to get rid of this, because no-one likes soggy cupcakes.
When the cakes are cool cut a hole in the top, but don’t throw away the lid! Spoon a teaspoon of the strawberries into each cake and replace the lids.
Mix together the butter, icing sugar and vanilla extract until light and fluffy. Pipe onto the cupcakes and top with a piece of strawberry.
Enjoy!
As an extra special treat, yes on top of cupcakes, I have the pleasure of introducing you to this little Lady today. Say hello to Tess.
You have to check out her bump! Seriously she has the cutest baby bump EVER. Plus she and her hubby have the sweetest love story. I even think she may be sweeter than the afore mentioned cupcakes.
post signature