New Family Favourite Dinner


I have slowly been working my way through Jamie’s Ministry of Food Cook Book.  So much yummy goodness.   We have many family regular meals from this book.  But we had a stand out this week.  A  new family favourite .  It is finger licking good.  You really must try his Chicken Korma recipe.  I wasn’t sure if Ben would eat it…. but he loved it.

Jamie’s Chicken Korma

800g skinless and boneless chicken thighs or breasts (preferably free-range or organic)
2 medium onions
optional:1 fresh green chilli
a thumb-sized piece of fresh root ginger
a small bunch of fresh coriander
1 x 400g tin of chickpeas
groundnut or vegetable oil
a knob of butter
1/2 a 290g jar of Patak`s korma curry paste (opps I put the whole jar in and it was delicious!!)
1 x 400ml tin of coconut milk
a small handful of flaked almonds, plus extra for serving.
2 heaped tablespoons desiccated coconut
sea salt and freshly ground black pepper
500g natural yoghurt
1 lemon.

Cut chicken into 3cm pieces, peel, halve and finely slice your onions. Halve deseed and finely slice the chilli. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks. Drain the chickpeas.

Put a large casserole-type pan on a high heat and add a couple of lugs of oil.  Stir in the onions, chilli, ginger and coriander stalks with the butter. Keep stiring it enough so it doesn`t catch and burn but turns evenly golden. Cook for arund 10 minutes. Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts. Half fill the empty tin with water, pour it into the pan, and stir again. Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on . Check the curry regularly to make sure it`s not drying out, and add extra water if necessary. When the chicken is tender and cooked, taste and season with salt and pepper – please season carefully.

Serve with rice. Add a few spoonfuls of natural yoghurt  on top, and sprinkle over the rest of the flaked almonds. Finish by scattering over the coriander leaves, and serve with lemon wedges for squeezing over.

Seriously YUM!!!

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Recipe Recommendation

17120339544.jpgI love recipe recommendations. Belinda (another Belinda) who I went to school with recommended another slice out of our  high school Home Economics cookbook – Day to Day Cookery.  She recommended the Quick Mix Slice.  It is seriously the easiest thing I have ever cooked and also pretty delicious.  Ben absolutely loved it (more than the Chocolate Slice).  Here it is (Straight from the stained pages.  I was relieved to hear that others Day to Day Cookery Books had seen better days…. missing covers and pages!) –


Enjoy and thanks Belinda xo

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Linking up with Life Made Lovely Monday xo


I was out shopping with a girlfriend last week when I bought this little gem from my favorite kitchen shop – Gemutlich.  It is just something little but it makes me smile.

Picnik collage

I love homemade xo

I used Di’s fabulous gingerbread recipe to try it out.

125g butter – 1/2 cup brown sugar – 1/2 cup golden syrup – 1 egg yolk – 2 1/2 cups of plain flour – 1 tablespoon of ground ginger (I use one teaspoon) – 1 teaspoon of bi carb soda

1.  Cream butter and sugar

2.  Add golden syrup and egg yolk and beat

3.  Stir in dry ingredients

4.  Refrigerate for one hour (this is important – the dough must be cold to keep the shape of the stamp)

5.  Roll dough into golf size balls.  Press on dough and then stamp.  If dough sticks to stamp spray lightly with oil.  Refrigerate dough on trays in fridge if dough has warmed.

6.  Cook on 190 degrees for 8 minutes or until brown

7.  Decorate with icing or just eat……. either way Delicious!!

They were a big hit in our house……… they didn’t even last 24 hours!!

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Linking up with Life Made Lovely Monday and Things I am Loving xo