Recipes to tickle your taste buds

A nice easy pizza dough recipe, without yeast, which you can freeze and use when needed for a quick meal. Here I whipped up a pizza using left over toppings and all I needed to do was make the base. This is ideal for in the week when you busy and need a quick meal 👌 Chicken and veg pizza Ingredients Pizza Dough ½ cup milk 1 ½ cup self raising flour 3 tblsp olive oil  1 tblsp sugar Toppings Mixed veggies Boneless chicken pieces or shredded roast chicken Method 1. Mix the wet ingredients into the dry ingredients 2. Knead of 10 mins until soft and smooth 3. Leave to rest in fridge for 10 mins 4. Roll out until is about 6 millimetres thick 5. Bake without toppings for about 15 mins at 200 degrees Celsius.  6. Take out and add toppings, and bake for another 10 mins.

A really lovely healthy side dish to get in those greens and is both tasty and nutritious 😃 Stir fried Spinach Ingredients 100 g Spinach ½ onion chopped finely 50 gr frozen stir fry mix 1 tsp cumin 1 tsp curry ½ tsp salt (to taste) ½ tsp pepper 15-20 ml olive oil Method 1. Add olive oil to a medium sized pan on medium heat. 2. Add the onions until is translucent and then add the cumin and curry powder, salt and pepper and stir. 3. Add the spinach and allow to wilt.  4. Add the stir fry mix and cook for another 10 mins.  Serve with other veggies, a meat dish, use in a wrap or as a pizza topping.

A friend of mine asked me for a easy roast chicken recipe, so here it is, my easy spicy chicken dish served with stir fried spinach. 👌 Spicy Roast Chicken Ingredients 4 pieces of chicken (room temperature) 25 ml olive oil/ cooking oil 1 tsp cumin powder 1 tsp chili powder ½ tsp curry powder 1 tsp dried mixed herbs 1 tsp salt 1 tsp black pepper 10 ml soya sauce (optional) 1 tsp fresh thyme (optional) Method 1. Combine the cumin, chili and curry powder along with the mixed herbs, salt and black pepper into a bowl. 2. Add the oil and soya sauce and mix to form a paste  3. Add the chicken to a oven proof baking dish, and put in paste onto the chicken and spread over the chicken evenly to coat it. 4. Sprinkle the fresh thyme over the chicken. 5. Bake at 200 degrees for 40-45 mins or until chicken is cooked through.  Serve with a starch or veg dish 😊

 Hi there, This is my take on a slow braised lamb shank, I have made it twice now and its absolutely lovely served on a bed of potato mash, it complements the lamb really well.....I hope you will enjoy too 😃💛💛💛 Slow Braised Lamb Shank Ingredients 1 lamb shank 2 carrots cut into 1 cm cubes 2 celery sticks cut into cubes (optional) ½ onion chopped fine 2 tomatoes grated 350 ml red wine 2 sprigs rosemary 1 tsp cumin powder 1 tsp coriander powder 1 tsp chili powder 400 ml chicken/ veg stock 20 ml olive oil Method 1. In a pot on medium heat, add the lamb shank to seal in the juices, 2-3 mins each side. 2. Remove the shank and allow to rest. 3. To the pot add the oil and onions, allow to cook until translucent 4. Add the cumin, coriander and chili powder and allow to cook. 5. Add the carrots and celery and stir to coat the veggies. 6. Add the grated tomatoes and allow to cook. 7. Add half the stock and rosemary sprigs to the pot and stir until boiling and then add the red wine, allow...

 This is one of my all time favorites, and is a great accompaniment to roasts and grills. 💛💛💛 Ingredients 2 gem squash (cut in half and cleaned) 100 ml sweetcorn (can use cream style or normal corn) 100 ml grated cheddar cheese 20 ml butter/margarine (optional) 2 tsp salt 1 tsp pepper ½ tsp cayenne pepper ½ tsp mixed herbs Method 1. Add the cut gems to a pot of boiling water and add a teaspoon of salt while it boils for about 10-15 mins. 2. Once the gems are soft inside, remove and put into a oven proof dish. 3. Sprinkle some salt and pepper inside each and add a small ½ tsp of butter in each (butter is optional). 4. Add some sweetcorn into each gem squash, sprinkle little salt and pepper on top. 5. Add cheese on top, sprinkle with cayenne pepper and mixed herbs. 6. Bake at 200 degrees celsius until cheese melts, and then about 2 mins on grill to brown the cheese slightly. Serve alone or with roasted chicken, lamb or grills, either way I am sure you will enjoy this one 😃😋 ...

Some easy cookies to enjoy at home with friends and family. Nice for teatime, snack time and just great for sharing 😋 Choc Dip Vanilla Cookies Ingredients 250 g softened butter 140 g castor sugar 2  tsp vanilla essence 300 g flour Method  1. Cream butter and sugar in a mixing bowl. 2. Add vanilla essence 3.Gradually add the flour to form a cookie dough 4. Roll out dough into 1 cm and use a cookie cutter to cut out shapes and place on a greased baking tray. 5. You can use candy sprinkles, or choc sprinkles at this point to decorate before baking. 6. Bake at 180 degrees celsius for 12-15 minutes. 7. Remove from oven and allow to cool on a baking rack. Topping (Optional) Ingredients 20 g choc chips 10 ml milk or fresh cream Method 1. Melt choc chips in a double boiler and add milk and stir till silky smooth. 2. Use a spatula to drizzle the chocolate on the cooled cookies and allow to dry and set.

I created my own take on a butternut soup during this lock down and being in winter, its ideal to warm you up and really gives the wonderful feeling of being cosy at home. Its a lovely nutritious meal that you can enjoy anytime 😃 Spiced Butternut Soup Ingredients 1 medium butternut chopped into 2 cm cubes 1 medium carrot chopped into cubes (optional) ½ onion chopped finely 1 green chili 1 tsp chopped garlic 1 sprig of fresh thyme or 1 tsp dry thyme 3 cinnamon sticks 4-5 curry leaves 1 tsp cumin powder 1 tsp coriander powder 2 tsp curry powder 1 tsp salt (you can add to taste) 1 tsp black pepper 15 ml olive oil 30 ml fresh cream (optional) 30 ml butter (optional) Method 1. Add oil to a medium sized pot or sauce pan, add your curry leaves and cinnamon sticks and leave for about 2 mins you will start to here it sizzle. 2. Add the green chili and let is cook in the oil for about 2-3 mins 3. Now carefully remove the cinnamon sticks, chili and curry leaves, add to a mug and top the mug with...