When life gives you limes, what better to do than make a lime drizzle cake!
My lemon drizzle cake is a firm favourite but as my local supermarket had limes on offer I thought I would give it a makeover! I used my Lemon Drizzle Cake Recipe and just exchanged the lemon zest and juice for lime zest and juice.
I took it into work to get feedback and it was all good. Just as nice as the lemon drizzle but with a little less tang!
One of my favourite fast food chains has to be KFC, unfortunately, there aren’t that many of them nearby, probably a good thing for my pocket! The hubby often fancies Fried chicken (followed by a cheeky rendition of the end of the Queen song ‘gimme gimme gimme fried chicken!’) so we order from the take away, again, costing a small fortune. I decided to remedy that and make my own. I based this on the Jamie Oliver recipe and oven cook the chicken rather than deep fry. I also used his book to teach me how to joint a chicken. The end result was amazing! I even froze some for the hubby which can be reheated from frozen for his ‘Queen’ moments. I also made some coleslaw to go with it.
Ingredients:
1 whole chicken (jointed)
1 tablespoon cornflour
1 tablespoon of Cajun seasoning
2 cloves of garlic
130g breadcrumbs
2 tablespoons of flour
Method:
Heat the oven to 190c. Joint the chicken separating the leg into thigh and drumstick. Place it on a baking tray add the cornflour, Cajun, 1 of the garlic cloves (crushed) and a lug of oil. massage this into the chicken and put in the oven for 20 minutes.
Mix the flour with 4 tablespoons of water to make a paste. Cover the chicken with the paste then in turn the breadcrumbs so they are evenly coated. return the chick to the oven and cook for a further 40 minutes.
Saturday Kitchen is a guilty pleasure of mine, I’m not sure for how much longer as it’s not quite the same without James Martin. Chef Michael Caines is brilliant and his chopping skills with one hand are simply amazing, I struggle with two! He made beef fillet with a fricassee of mushrooms and garlic puree. We have an abundance of wild garlic at the moment so are trying out new recipes using it. This one was fabulous and will become a regular on our dinner table. I’m going to try and freeze the puree so we can have it all year round, I’ll keep you updated as to how that works!
Find the recipe Here
Beef fillet with wild garlic purée and a fricasse of wild mushrooms
Wild garlic is plentiful at the moment; we are lucky enough to live near a huge supply. I’ve tried a few recipes using it, wild garlic puree and garlic mash, I decided to try it in something different. I love Cheese scones and usually put mixed herbs in them but I substituted the herbs for chopped wild garlic. After the shock of how green the dough looked, I cooked them anyway, once cooked the colour calmed slightly and they tasted amazing!
I think the next batch I make will put on top of a beef casserole as beef cobbler.
Ingredients:
175 g Be-Ro Self Raising Flour
20g wild garlic, chopped
25 g margarine
75 g cheese, grated
1 egg
2 tablespoons milk
Method:
Heat oven to 220ºC and grease a baking tray.
Rub together flour and margarine. Stir in cheese and wild garlic.
Mix to a soft dough with the egg and milk, save a little for glazing.
Roll out and cut out the scones. Place on the baking tray and brush with egg and milk and sprinkle with cheese.
Cook for about 10-15 minutes.
Hungry Hyde Household 