Spicy Fried Chicken Strips

Moist, tender and comforting. Fried chicken is a classic soul-food dish, it originated in the southern part of the United States. Homemade chicken strips contain so much more flavour as well as possessing a more crunchy texture, in addition they are more cost effective. I like to eat them with a simple salad.

Ingredients:

125 grams/1 cup of plain/all purpose flour
Half a teaspoon of salt
1 teaspoon of black pepper
1 tablespoon of cayenne pepper
Half a cup/125mls of buttermilk or milk.
500 grams of chicken breast, cut into 1 inch strips

1 liter of oil for frying.

Method:

Marinade your chicken strips in half your milk/buttermilk for 1 hour.

Heat your oil in a large wok on a high heat for 5 minutes. Mix together the flour, salt, pepper and cayenne and separate the flour mixture into two swallow bowls. In one bowl mix a quarter cup of milk until your get a thick yet slightly running paste.

Dip the chicken strip into the wet mixture and then into the dry mixture. Now fry the strips in the oil for 5 to 6 minutes, turning frequently.

Line a plate with kitchen roll and place the fried chicken onto the plate, this is so the tissues can soak the excess oil.

Love Mademoiselle De Baker.

P.S you can adjust the flavour of the pepper and cayenne to your taste.

Millenna's Peanut Butter Smoothie

Nutella "Melt In The Middle" Pancakes

American pancakes are a daunting dish that many people are to apprehensive to try. Admittedly they are more difficult to make compared to their french cousin the crepe. However, what you need to be aware of is that pancakes are cakes that are cooked in a pan, and as baking is a science you to precise with your ingredients otherwise you will not have the desired outcome. Follow my recipe and you will get the perfect pancakes.

Ingredients:

300 grams of self-raising flour
1 tablespoon of baking powder
250 mls of buttermilk (see recipe)
100 grams of sugar
2 eggs
70 grams of melted butter, plus extra for frying
Pinch of salt
Nutella, to taste (tablespoon or teaspoon depends on the desired size)

Method: 

In a large bowl mix together the flour, baking powder, sugar and salt until they are well combined. In a separate bowl mix together the buttermilk, melted butter and eggs. Make a well in the flour mixture and gradually add the wet mixture whisk well.

Place a small frying pan on a medium heat and place a tablespoon of butter and spread into a circle. Heat the butter until it sizzles. Using a ladle or large spoon create a circle and cook until you can see the edges cook. Now place a spoonful of nutella in the middle and spread. Pour enough batter over the nutella to cover it and cook until you see bubbles appear around the edges. Now flip and cook for 2-3 minutes, it should be golden brown once cooked.

If you want you can cook these pancakes without the nutella. If you do cook the pancakes until you see bubbles form on the top and the flip and cook for 1-2 minutes.

Love Mademoiselle De Baker x

P.S serve fresh if you want the middle to melt.

How To Make Your Own Buttermilk

So many recipes for chocolate cake require buttermilk as vital ingredient. Buttermilk when combine with cocoa provides a smooth texture and moisture rich cake, hence making it an essential component. I can tell you from experience without buttermilk the cake taste very dry. But what do you when you have a sudden need to make a chocolate baked good on a Sunday evening when all the shops have closed? Make you own of course.

In order to make your own you will need one tablespoon of vinegar or lemon juice for every 250ml of semi skimmed milk. Stir the two together and let it stand for 10 minutes.

Love Mademoiselle De Baker x

Mint And Berry Infused Water

It is surprising how it easy it is to flavour water naturally, moreover without the use of preserves and artificial flavours you are provided with a beautifully flavoured water that is healthy as well as tasty, cost effective and easy. For every half a litre of water you will need one strawberry/five blueberries and one sprig of fresh mint. I'm sure you agree it looks rather beautiful.

Love Mademoiselle De Baker x

Mac And Cheese With Green Vegetables

Being a chilli and spice enthusiast I often forget that children do not appreciate complex flavours. On occasions like this I need a recipe that not only pleases the children but also excites the adult, transporting them into the state of "I wanting what the children are having." Saucy, creamy and soft mac and cheese is the ultimate comfort food, satisfying the deepest of cravings and sending you off into a carbohydrate induced coma. The addition of broccoli and green peas not only adds fresh flavour but a much needed texture to cut through the dish.

Ingredients:

200 grams of just under cooked pasta
120 grams of butter
40 grams of plain/all purpose flour
200mls of milk
120 grams of cream cheese
250 grams of mature cheddar
A good pinch of salt and pepper
100 grams of peas
A whole head of broccoli, cut into bite size pieces

Method:

Preheat your oven to 200°c.

In a sauce pan melt the butter on a medium heat and sprinkle in the flour slow, this is to prevent lumps forming, and cook for 2 minutes continuously stirring. Now slowly add your milk a bit at a time, make sure that each addition is well combined, now whisk until the sauce until it becomes thick, this should take 1-2 minutes. Now add the cream cheese, salt, pepper and the cheddar and melt into the sauce.

Add the pasta, peas and broccoli into the sauce and mix until the pasta and vegetables are well coated. Pour into a medium-sized oven dish, sprinkle over some cheddar cheese and bake for 25 minutes.

In my recipe I have used frozen peas that have been thawed and fresh broccoli as I like a bit of bite, however you can use boiled broccoli, add sweetcorn or leave the vegetables out all together.

Love Mademoiselle De Baker x

Jaffa Cakes

Jaffa cakes are a much loved treat that invokes nostalgic memories. What can beat that comforting feeling that transports you back to when life was full of fun and play, homemade of course. I think I have never met anyone who doesn't love jaffa cakes, as well as someone who thinks you cannot beat homemade. My recipe for jaffa cakes are packed full of freshness and flavour, as the recipe is simple I recommend that you use the best quality of ingredients that you can afford, this is

because when a recipe is simple it allows the flavours to shine.

Ingredients:

120 grams of butter (room temperature)

180 grams (3/4 cups) of sugar

190 grams (1 1/2 cups) of self-raising flour

125 ml (1/2 cups) milk

2 eggs

Good quality marmalade

100 grams of chocolate

Method:

Preheat your oven to 180°c and line a baking tray with cupcake cases.

In a food processor mix together butter, sugar, self-raising flour, milk and eggs until smooth. Fill the case mixture a 1/4 of the way up and bake for 12 minutes or until you can insert a skewer into the cake it comes out clean. Allow to cool for half and hour.

While the cakes cool you can melt the chocolate. I do this by placing the chocolate in a bowl and heating it in the microwave oven for 30 seconds, if there are many large pieces that have not melted just continue to mix the chocolate and pieces will melt themselves in.

Once the cakes are cool cut a shallow hole at the top of the cakes using a spoon and fill it with the marmalade. Pour the chocolate over the top of the cake and allow to set for another 30 minutes.

Love Mademoiselle De Baker.

P.S try strawberry jam instead of marmalade for a twist.