Easy lime and chili buttered chicken

An Original Recipe by Lorraine Elliott/Not Quite Nigella

Preparation time: 5 minutes

Cooking time: 40 minutes

• 1 size 16 or 18 chicken (1.6-1.8kg or 3.5-4lb), cut into pieces
• 50g/1.7ozs. softened butter
• Finely grated zest of 1 lime
• Juice of 1/2 lime
• 1 long red chilli, chopped
• 2-3 cloves garlic, chopped
• 2 tablespoons sweet chilli sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon finely grated ginger
• Fresh coriander to serve

Method

Preheat oven to 220C/440F and place the chicken pieces in a baking tray skin side up. Blend the butter, lime zest, lime juice, chilli, garlic, sweet chilli sauce, soy sauce and ginger in a small food processor (or just chop and mix by hand). With hands (latex gloved if you're sensitive to chilli), spread the flavoured butter over the chicken, coating it well. You can do this the night before if you want and just cover the chicken and place it in the fridge. Roast the chicken for 40 minutes, basting halfway through with the juices (take the breast pieces out as soon as they are cooked after around 30 minutes as I find that they dry out otherwise).

White chocolate and raspberry cheesecake

courtesy of http://120dollarsfoodchallenge.com/

INGREDIENTS

• 250g granita or other plain biscuits
• 125g butter
• 2 x 250g packets cream cheese
• 150g (2/3 cups) caster sugar
• 3 eggs
• ½ cup (125ml) sour cream OR thickened cream
• 200g white cooking chocolate
• 200g frozen raspberries

METHOD

Crush the biscuits in a food processor. Melt the butter in a microwave and pour in a thin stream into the biscuits (while the machine is still running) until all are coated. Line the base and sides of a 20cm springform pan with the biscuit mixture and press down firmly. Chill in the fridge for 30 minutes.

Preheat oven to 160°C.

Place the cream cheese in the bowl of a food processor and pulse briefly to break up the larger pieces. Add the sugar and blend until smooth. Add the eggs one at a time and blend well between each addition.

Break up the chocolate into small pieces and melt over a double boiler or in 1 minute bursts in the microwave. Add the melted chocolate and cream to the cheese mixture and pulse once or twice just to combine it.

Place half the frozen berries in a small bowl and use a stick blender or a fork to crush them into a thick sauce.

Pour half the cheesecake mixture into the chilled biscuit case. Spoon half the remaining berries and half the raspberry sauce over the top. Repeat with the remaining cheese mixture, berries and sauce, then use a butter knife to gently swirl the berries through the mixture – try not to scrape the biscuit base.

Place the pan on a tray and place in centre of oven.

Bake for 50 minutes to 1 hour until the surface of the cheesecake is just set. Turn the oven off and leave the door of the oven slightly ajar (it will help prevent the surface from cracking). Allow the cheesecake to cool over the next couple of hours before putting it in the fridge to set completely.

Tomato,feta, ham and rosemary muffins

Ingredients:

• 90g shaved ham, chopped
• ⅔ cup feta cheese, grated
• ¾ cup self-raising flour
• 6 cherry tomatoes, halved
• 2 tablespoon rosemary leaves
• ⅓ cup milk
• 2 tablespoons olive oil
• 1 egg, lightly beaten
• Salt and pepper
• A few sprigs of rosemary, torn into pieces

Method:

1. Preheat oven to 200°C.

2. Place self-raising flour, salt and pepper in a large bowl.

3. Place egg, shaved ham, tomatoes, feta, olive oil, milk and rosemary in a separate bowl. Mix until combined. Pour the ham and cheese mixture into the flour and fold lightly until just combined.

4. Spoon the mixture into a lightly greased 12-hole mini muffin pan. Press a sprig of rosemary in the top of each muffin. Bake for 15 to 18 minutes or until golden

Ham, Tomato and Zucchini Frittata

200g ham, chopped
2 small zucchinis, thinly sliced
200g cherry tomatoes, halved
8 eggs, lightly beaten
1/2 cup (80ml) milk
1 1/2 cups (110g) finely grated parmesan
sea salt and cracked black pepper
150g soft goat's cheese, crumbled



1. Preheat oven to 200C. Line a 20x30cm slive tin with non-stick baking paper. Add the ham, zucchini and tomato and toss to combine.
2. Place the egg, milk, parmesan, salt and pepper in a large bowl and whisk. Pour the egg mixture over the filling, sprinkle with goat's cheese and bake for 25-30 minutes or until golden and cooked through.
3. Allow to cool slightly and refrigerate until cold. Slice frittate into 6 pieces and weap.

Almond Chicken Curry

Ingredients

• 3/4 cup (90g) almond meal
• 1 cup (250ml) water
• 1 tbs ghee
• 2 tsp finely grated fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 8 (about 800g) chicken thigh fillets, halved
• 2 tsp garam marsala
• 1/2 cup (125ml) cream
• Toasted flaked almonds and coriander leaves, to serve

Method

1. Combine the almond meal and water in medium bowl. Set aside for 1 hour to soak.
2. Step 2
   Heat the ghee in a large saucepan over medium heat. Add the onion and ginger, cook, stirring for 10 minutes or until onions are golden. Add the cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or until aromatic. Add the chicken and almond meal mixture; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until chicken is cooked through and sauce thickens slightly.
3. Step 3
   Add the cream and cook for a further 15 minutes or until sauce thickens. Remove from heat. Add the garam masala and stir to combine. Season with salt and pepper.

Herb and cheese Pasta Bake

(via Taste.com.au)

Ingredients

• 375g dried penne
• 100g semi-dried tomatoes, chopped
• 700g jar tomato pasta sauce
• 1/2 cup fresh basil leaves, chopped
• 1⁄3 cup fresh flat-leaf parsley leaves, chopped
• 2 tablespoons fresh oregano leaves
• 1/2 cup grated mozzarella
• 180g tub bocconcini, torn
• Small fresh basil leaves, extra, to serve
• Mixed salad leaves, to serve

Method

Step 1  

1. Preheat oven to 200C/180C fan- forced. Lightly grease a 6cm-deep, 8-cup-capacity ovenproof dish.
2. Step 2
   Place pasta, tomato, pasta sauce, 1 cup cold water, basil, parsley and half the oregano in prepared dish. Season with salt and pepper. Stir to combine. Sprinkle with mozzarella. Cover dish with greased foil.
3. Step 3
   Bake for 40 minutes. Remove foil. Top with bocconcini. Bake, uncovered, for 15 minutes or until cheese is golden and pasta is tender. Stand for 10 minutes.
4. Step 4
   Top pasta bake with remaining oregano and extra basil leaves. Serve with salad.

Dal lentil soup

For the slow cooker:

2 tsps garlic
1/2 tsp turmeric
2 tsps curry powder or paste (I used Massaman paste)
1/2 tsp garam masala
1 tsp cumin
1 can diced tomatoes
2 cups lentils (preferably red)
4 cups stock (I used chicken)

cook several hours in slow cooker several hours.
Blend if desired,
then add

1 1/2 cups coconut milk
3 tabs lemon or lime juice
fresh chopped coriander

serve