Worth it tho. The sons joined together and stuffed the chicken with rice they fried for a while in the pan then added pineapple juice and dried apricots and cranberries. Oh and sweet chilli sauce of course my GF one. I use the Jellicoe brand that I get from Binn Inn.
I had talked to a work colleague yesterday at lunch and we discovered a recipe for zucchini masala. As we have a few of them I had decided we would have that for tea. The recipe is included on the blog. It was spicy and quite hot but we loved it .
I had been making my valentine treats for tomorrow . I made the rich truffles (recipe on blog already) for sons and then gingerbread hearts for workmates and hubbie. 12 wrapped for my hubbie and 3 in a bag for work mates. Few for my neighbours, she helped me out in my SOS call as I couldn't find sellophane at the supermarket . She had the perfect bags.
Recipe for the hearts is dairy free as well. Although its hard doing food gifts from my oven as its so earthquake damaged it doesn't heat nor shut properly so I just do my best.
As a true Christchurch person does........ I try to keep being fun and doing the little things I can .
Happy valentines day for tomorrow .xx
I used dairy free margarine for gingerbread it worked well.
Zucchini Masala
Learn how to cook Zucchini Indian style with various spices and Red peppers. This Masala sabji goes great with roti, naan or as a side dish with rice. It's very flavorful and easy to make.
Servings: 3 Preparation time:
Ingredients:
1 Zucchini (large, washed pilled and cut into small pieces)
2tbsp oil
1tsp cumin seeds
1 onion (chopped)
2 cloves of garlic (chopped)
1 green chili (chopped)
Salt as per taste
1tsp turmeric powder
1/2tsp red chili powder
½ cup red pepper (chopped)
2 tomatoes (small chopped)
1tsp garam masala
Instructions (Preparation Steps):
- Pour 2-3tbsp oil in the pan and let it hot enough
- Now put the cumin seeds
- When the cumin seeds are flattering put the chopped onions, chopped garlic and chopped green chili
- Now add salt, turmeric and red chili powder
- Stir the mixture for 3-4 minutes
- When the color of onion become to change add the red pepper
- Now add the zucchini which are cut into small pieces
- Mix them well
- Now cover the pan and cook it for 4-5 minutes to tender the zucchini
- Open the lid and the zucchini is 80% done
- Now add the chopped tomatoes
- Cook them for another 3-4 minutes to tender the tomatoes and the zucchini done completely
- Zucchini masala is done
- Sprinkle the garam masala over the curry and mix it well
- Now try the curry with rice or naan
Ingredients
- 2 cups flour
- 1/2 tsp baking soda
- 1 Tbsp Gregg's Ground Ginger
- 1 cup (220g) firmly packed Chelsea Soft Brown Sugaror Chelsea Dark Cane Sugar
- 150g butter
- 1 egg, beaten
- 1/2 cup Chelsea Icing Sugar
- food colouring & lollies to decorate
Method
1. Preheat oven to 180°C. Line 2 baking trays with baking paper.2. Sift flour, baking soda and ground ginger together and place in a bowl or food processor. Add Chelsea Soft Brown Sugar or Dark Cane Sugar.
3. Add butter and rub in with fingertips or pulse in food processor until resembles fine breadcrumbs. Add egg and stir or pulse to mix. If the dough is too sticky, add a little more flour to the mix and wrap in cling wrap. Refrigerate for 30 minutes.
4. Roll out on lightly floured surface or between 2 sheets of baking paper until 5mm thick. Using cookie cutters, cut shapes and place on tray. Form leftover dough into a ball and re-roll and repeat cutting out until all the dough is used up.
5. Bake gingerbread men for 8-10 minutes or until cooked and golden. Remove from oven and cool on baking rack.
6. Make icing by adding a few drops of food colouring and 11⁄2 tsp water to the icing sugar. Drop a small amount under each spot where you wish to place a lolly.
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