Freda’s April favourites

Hello everyone, I hope you’re all well x

It’s been an interesting month I’m sure you’ll all agree. There are so many challenges right now under lockdown, from uncertainties with work, the future, to protecting our own families and communities’ health. Trying to stay upbeat for the little ones (if you have them) is by far the biggest challenge. Even getting our head around what to cook right now can seem daunting, given the restrictions on our shopping life and accessing fresh produce...

For this reason I’ve included quite a few recipes in this months’ favourites that reflect the current situation as well as getting the family / children excited about.  Some of the recipes will help keep kids occupied during the daytime, as they can easily help make them with you, in between home-schooling and play.

Let’s not forget it’s Easter and there’s a beautiful cake for you to enjoy making from scratch.

Other things include making the most of pantry staples and storage solutions for food, in order to make it last longer. I’ve thrown in some extra helpful tips for meals and planning, including batch cooking and preserving tips.

Where food is concerned, the best part of lockdown is being able to make and share food daily; to create from scratch wherever possible and not let this lockdown situation beat us!. For me, I love the creativity of it all, I believe that there is a chef within us all and if anything; this time to nurture it, bring it to life; let our resourcefulness and creativity run wild. It resets our relationship with food, from how we make the most of what we have, to how we prepare it and present it.

Most importantly of all, all the recipes and tips come straight from my home and my heart to yours; we’re all in this together after all. Please stay safe, stay home and please all stay well 💛

Xoxoxo

The crunchiest chicken dippers ever!

Kids love a crunchy crumb; in fact  adults do too! The best way to get the crispiest crumb I find is to use cornflakes, yes cornflakes! So when I found pack of reduced price cornflakes in my local supermarket, (because the box was torn... who needs a box?! ) I was beyond happy. This is such an easy and fool proof recipe with a golden crumb and some added herbs in the mix. With certain take-outs closed for business (no names mentioned) it’s the best way that you can recreate this fabulous crunchy crumb chicken in your own home. I don’t think you’ll ever go back to the take out variety once you’ve tried out this recipe.

Ingredients

4 chicken breasts tenderised

2 cloves garlic crushed

Salt and pepper to season

Dried mixed herbs

50g cornflakes crushed

1/2 cup plain flour

2 eggs lightly beaten

Vegetable Oil to shallow fry

Tomato ketchup or sweet chilli sauce to serve

Method

Place the cornflakes in a zip lock bag and take a rolling pin and very gently roll over the bag a few times to break up the flakes (you  want to create smaller flakes, not dust)

Place the broken flakes into a plate

Place the flour also into a plate and season with 1 tsp dried herbs (optional) salt and pepper

Place the beaten egg in a bowl

Take a medium sized saucepan and fill it halfway with water. Add salt pepper and the crushed garlic cloves and bring it to the boil.

Add the whole chicken breasts and continue to boil for approximately 6 to 8 minutes until par cooked .

Take the chicken breasts out of the water and place on the chopping board. Allow to cool for a few minutes then slice into chicken strips , approx. 8 - 10 strips from each breast.*

*Par cooking the strips gives the chicken a nice garlicky flavour as well as a head start in the cooking process as they do fry up very quickly on the outside; it ensures that they’re fully cooked on the inside .

Heat some oil - 2-3 tbsp. in a large frying pan, ideally non-stick

Take one strip at a time a roll in the flour so it’s coated all the way around

Roll the chicken strip in the egg wash, then follow this with the cornflakes, make sure they stick to the egg wash

Gently place the strips into the hot oil (ideally using tongs ) and shallow fry for a few minutes each side until golden brown

Once cooked, place on kitchen paper to drain off any excess oil

Ideally prepare a batch of strips and place them in the frying pan together so they all cook at the same pace

Place the cooked strips in a large platter and enjoy as a snack of as your main meal with a side of veggies / salad and potatoes

Enjoy !

Rustic homemade pizza

When one of your friends is top Italian chef,  Luca Ciano and he kindly gives you the recipe for one of the best pizza bases ever. How incredible is that!

This recipe comes from the heart of a brilliant chef, already mentioned. It’s a great recipe and it’s a fun too, because once again,  you can get the kids to join in and help you with  the toppings. I find it’s a great way to use up some veggies hanging in the fridge.

Pizza base

To make this pizza dough, ideally prepare it way in advance as the resting time for the dough takes around 4 hours.

Ingredients

500g plain four

340g water

3g dry yeast

10g salt

5g sugar

15ml extra virgin olive oil (evoo)

Mozzarella or any cheese you prefer

Tomato sauce *

*Bottled store bought passata will do if you can’t get the fresh ingredients

2-3 fresh tomatoes , cherry tomatoes will also work, add a few extra

Crushed garlic

Olive oil

Fresh basil or dried herbs (both are good if you have them)

Salt pepper

Garnish and top with fresh sweet peppers, any extra veggies you choose (optional)

Method

Pizza base:

Mix water & yeast.

Add flour little at the time with sugar and mix for 2 min.

Add salt and kneed for 5min.

Add evoo and kneed until combined.

It forms  a very sticky dough;  do not add flour and if you have a stand up mixer use it.

Allow proofing for 3-4 hours ideally.

Divide the dough into 2 pieces or more and place into oven trays. (Grease them with plenty evoo)

Allow to proof another 1 hour

To make the sauce:

Heat some olive oil approximately 3 to 4 tablespoons in a saucepan

Add the crushed garlic and the finely chopped tomatoes or chopped cherry tomatoes into the pan

Add 1 tablespoon of tomato ketchup (optional) and let this sauce cook for approximately 3 to 4 minutes until the tomatoes have softened.

Throw in the fresh/dried herbs and allow to simmer for another one minute.

Put to one side to cool slightly

Back to the pizza base.

Add a layer of the homemade tomato sauce or shop bought passata ( no mozzarella yet)

Cook at 200C for 10-15 without mozzarella. Add mozzarella / other cheese of your choice and further vegetable toppings (optional) and cook for  only 3-4min before it is ready.

Check the bottom to see if ready , it should be firm, crunchy and golden.

Enjoy!

Carrot muffins / Carrot cake loaf

When the kids want muffins / cupcakes, why not throw in some veggies that’s what I say! Once again, a really easy to follow recipe that takes literally 20 minutes to prepare and cook from scratch. One of the best ways you can smuggle veggies into their diet if they are picky little eaters. It’s also a great way to get more veggies in your diet too. I love to eat these for breakfast.  They’re sweet but not too sweet and they’re also packed with some good nutrition. Add a lemon cream cheese topping if you like, to give it a little extra zingy sweetness. They also make a really great snack throughout the day.

Ingredients:

200g  sifted plain flour

150g sugar

2 teaspoons cinnamon

1 ½ teaspoons baking soda

¼  teaspoon salt

3 cups grated raw carrots

4 eggs

1  cup / 250 ml vegetable oil

Cream cheese topping

3 heaped tbsp. cream cheese

Juice of 1 lemon and grated zest

100g butter

100g icing sugar

Additional garnishes include sprinkles (for the kids!) or fresh rosemary sprig as shown on the loaf version

Method

Preheat oven to 160 C degrees.

Take a large mixing bowl and with a spatula and combine the dry ingredients first (flour, baking soda etc.)  then add  oil and  carrots.  

Add the eggs gradually and beat the mixture each time an egg is added.

Line a muffin / cupcake try with baking paper or cupcake holders

Carefully fill the mixed ingredients  approximately 2 heaped tablespoons into each muffin tray

Bake the muffins for approximately 20  minutes

Remove from the oven and allow to cool completely

For a cake version,  using the same batter, fill a lined rectangle loaf tin with the mix and bake for approximately 50 minutes until an inserted skewer comes out clean

Cream cheese frosting:

Beat cream cheese, butter, lemon until creamy.

Add icing sugar. Spread frosting over cooled cupcakes or large cake

Add the grated lemon zest too.

Allow the children to add a few sprinkles as shown in image if they choose to do so.

Eat warm or cold. They last up to 3 days in the refrigerator.

Enjoy!

Cornflake tart

I just have such a soft spot for this vintage dessert; (vintage because it was my favourite school pudding and I’m old!) School might be out for Easter; (hurray!) But baking this is just another reason to be excited.

Ingredients:

Pastry, feel free to use shop bought ready rolled*

* Or alternatively make your own from scratch as shown here, quick and easy recipe below

225g plain flour

100g butter diced

Pinch salt

Sift 225g plain flour into a large bowl add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

20g brown soft sugar

125g golden syrup or honey (feel free to use honey instead)

100g cornflakes

100g strawberry or raspberry jam

Ice cream or custard, to serve

Method

Heat the oven to 160C fan.

Unroll the pastry or roll out the home made version on a lightly floured work surface.

Place the pastry over the tin, ensure there is some overhang, then press into the corners and sides of the tray

Line the pastry with baking paper and fill with dried baking beans or uncooked rice. Bake for 15 mins blind.

Remove the paper and beans and  bake for another 5-10 mins until golden. Remove from the oven and trim any excess pastry from the edges using a serrated edged knife

Heat the butter, sugar and syrup (or honey)  in a small sauce pan. Stir frequently, until melted and smooth. Fold in the cornflakes gently to coat them in the mixture.

Carefully spoon the jam into the cooked pastry base, making sure it’s evenly coated  

Add the  cornflake mixture over the jam and gently press down gently  until all of the jam is covered with an ample  layer of the cornflake mixture. 

Return the tart back into the oven and bake for a further  10  minutes until the cornflakes are golden. Leave to cool slightly before serving with custard or cream.

Enjoy!

Frozen herbs

Whilst this isn’t a recipe as such, it’s an idea that I think is very good given the current situation in terms of getting hold of fresh herbs. I’ve given you a demonstration  in this month’s episode of “Eat yourself well” on Instagram, but I thought I’d write it down as well. I’ve been freezing herbs for as long as I can remember, not only because it’s a great way to store them,

but it makes your life so easy when you’re trying to cook from scratch. It means you always have a stash already prepared in the freezer!

 

  

Ingredients

Herbs shown:

Coriander

Parsley

Basil

You will need an cube tray (ideally silicone to allow flexibility when removing the herbs) If you don’t have a silicone one, a regular one will do too.

Method

Chop up your herbs roughly and place into the trays compartments separately and label them clearly.

Cover each herb with oil. For basil and parsley I use olive oil; for coriander, use vegetable oil

Cover the tray and place into the freezer

Once frozen, remove from the ice cube tray and place into freezer bags; once again, making sure you label the herbs clearly.

Use as part of your herb addition to food or garnish for many dishes; it makes life so easy in the kitchen

Enjoy!

Easter Cake

In amongst all the craziness, we must remember that it’s Easter time. This cake is another brilliant opportunity to get children to roll up their sleeves and help you make a fun Easter cake using some staple ingredients you probably already have in your pantry.

Decorate or garnish it with chocolate ganache / frosting. I also managed to buy some of these little mini Easter eggs from  my local convenience store and used them to add to the fun garnish ….. A real hit with the kids!

Ingredients

225 g (8 oz) softened butter

225 g (8 oz) caster sugar

4 large eggs

225 g (8 oz) self-raising flour

2 level tsp baking powder

2 x 20cm (8in) greased and lined sandwich tins

1 x 200ml double cream or  whipped cream

Mixed fruit jam or raspberry preserve / jam

 Chocolate ganache or frosting – I use Betty Crocker’s ready- made variety available from most supermarkets

Method

Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease two round sandwich tins then line the base of each tin with baking paper.

Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.

Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger.

Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

In a bowl whip the double cream until thick

When the cake is completely cool, sandwich the cakes together with the cream and strawberry jam mixture dropping  the jam  carefully onto the cream rather than trying to spread it, as it will mix together.

Once the cakes are sandwiched together, carefully spread a layer of ganache over the outer edge covering it generously as shown on the image.

Add the miniature eggs over the top

Slice and serve and enjoy!

Extra tips for this month….

1.     Try to batch cook if you can, making one dish last over two days;  vary the recipe  and make it go further by adding vegetables or pasta if it’s a sauce based meal such as mince beef or lamb.

2.     Keep fruit and nuts in jars and visible for kids to see and snack on through the day. It’s a much healthier snack than crisps or chocolate

3.     Freeze your fresh produce wherever possible even cooked food can be frozen immediately and saved. Examples include stews and curries, sauces, herbs, and  homemade passata's

4.     Cereals and ground nuts, such as almond meal or cashew meal can substitute flour in cakes if you can’t easily get hold of it at the supermarket

5.     Please visit me at my Instagram page: Fredashafi_spiceitup for more daily recipes, inspiration and ideas.

Much love to you always. Stay safe! xoxo