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Thursday, 21 May 2015

Chicken and Mushroom Korma

Many families like to enjoy a curry together, either at home or at their local curry house, and our family is no exception. The kids love a korma, whilst myself and the husband usually like something with a bit more of a kick. Therefore, when I'm cooking a curry at home, I usually make a korma and then add extra spice to ours.

This recipe is really easy to make, and shows that a homemade curry from scratch doesn't have to take as long as you may think. You can also save time when making your next curry by doubling up on the paste and storing it in a jar in the fridge. I like to use coconut milk as it adds a nice flavour, but you can substitute with cream if you like it richer. I also absolutely love mushrooms, and adding them towards the end with the chicken ensures that they stay plump and don't become overcooked. The chicken can be substituted for extra mushrooms or additional vegetables to make a vegetarian version.

Chicken and Mushroom Korma

Chicken and Mushroom Korma - serves 4

1 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp caster sugar
1/2 tsp salt
1 tbsp crushed garlic
2 tbsp vegetable oil

2 tbsp vegetable oil
2 onions, finely sliced
2 tbsp water
400g can coconut milk
500g chicken breast, cut into 2-3cm pieces
500g chestnut mushrooms, quartered
fresh coriander
  • mix all the paste ingredients together and set aside
  • heat the oil in a large pan and add the onions
  • fry over a moderate heat until softened
  • stir in the paste and water and continue to fry over a moderate heat until the oil begins to separate from the spices
  • stir in the coconut milk and bring slowly to a boil
  • stir in the chicken and mushrooms and turn down to a gentle simmer
  • cook for an additional 20 minutes, until the chicken is cooked throug
  • serve with fresh coriander and boiled basmati rice

Chicken and Mushroom Korma Chicken and Mushroom Korma Chicken and Mushroom Korma Chicken and Mushroom Korma

This recipe was commissioned by the Just Add Mushrooms campaign

Wednesday, 20 May 2015

Simple Summer Salsa

Sometimes at the weekend, when we have hungry house guests passing through, and I've not even thought about what we're having for dinner, I bring the tortilla chips out. As you can't eat tortilla chips without something to dip them in, I like to rustle up a fresh tomato salsa and an avocado salsa.

 photo red salsa_zpsvzsbg4jz.jpg

Tomato Salsa

6 ripe red vine tomatoes, chopped
2tsp caster sugar
1/2 red onion, chopped
tbsp chopped red chilli
tbsp chopped coriander
  • Mix everything together
 photo green salsa_zpsiemqq9o3.jpg

Avocado & Mango Salsa

1 avocado, chopped
1 mango, chopped
1/2 red onion, chopped
juice of 1 lemon
tsp caster sugar
tsp chopped red chilli
tsp chopped coriander
  • Mix everything together
 photo red salsa 2_zpsa4xsasi7.jpg  photo green salsa 2_zpsr90kzdgu.jpg

This particular time I also put together some individual bowls of cheesy nachos with mixed grated cheese with sliced jalapenos on the top.

 photo nachos_zps42vkhgxv.jpg

The making of the salsa's was made much easier with the use of Daregal chopped and frozen herbs. The herbs are grown and harvested in France and Spain, and then washed, chopped and frozen for consumer convenience. They are perfect for using in Salsa as I've done here, as well dressings, marinades, soups and sauces.

 photo frozen herbs_zpsepqrw7xn.jpg  photo frozen chilli_zps0do8qpum.jpg  photo frozen coriander_zpsfcfbxwqj.jpg

I was provided with samples free of charge

Tuesday, 19 May 2015

Win a £250 gift voucher with Lindeman’s #CaptureTheSunshine

Summer is coming, although I wish it would hurry up as I've just put the heating back on! Until the warmer weather does arrive though, I'm going to capture the sunshine with Lindeman's Bin range.

 photo Lindemans_zps7sblffmb.jpg

If you fancy doing the same, and be in with a chance of winning a £250 gift voucher and 3 cases of wine, all you need to do is create a menu using Lindeman's wine. 

You could create dishes similar to these two that I've previously featured on my blog.

 photo risotto_zpsmbxaqjkt.jpg

 photo chicken fennel_zpsbkwdmjez.jpg

To find out more details, and check out the other entries, visit the Foodies 100 site.

This post has been commissioned by Lindeman's

Monday, 18 May 2015

Berry Chocolate Cheesecake

My kids love fruit and we get through loads each week. They particularly like fruit salads and smoothies (as it avoids them doing any peeling as I've done it for them!), which I like to add some fruit juice to. Cherry juice is not only a great looking (and great tasting) juice but it also contains antioxidant properties, and some research has shown that a daily glass of cherry juice can help reduce symptoms of inflammatory disorders such as gout and arthritis. 

Berry Chocolate Cheesecake

Cherry Good juice is made from Montmorency cherries, grown in the 'cherry belt' around the shores of Lake Michigan, which are picked in the summertime and squeezed in a specially designed cherry press to produce a vibrant red juice.

Cherry Good Juice

There are many ways to use cherry juice in sweet or savoury dishes (recipes can be found on the Cherry Good website here), and I've used some to make a delicious topping for a rich chocolate cheesecake.

Berry Chocolate Cheesecake

Berry Chocolate Cheesecake

berry filling/sauce
200ml Cherry Good cherry juice
75g caster sugar
1 tbsp cornflour
150g frozen Morello cherries (or mix of cherries & raspberries)

18 Oreos (approx 1.5 packs), crushed
50g butter, melted
600ml double cream 
200g good quality dark chocolate, broken into small pieces
400g full fat cream cheese

to decorate
whipped cream
  • Make the berry filling/sauce first by adding the Cherry Good, sugar and cornflour to a pan
  • Bring to the boil and add the cherries (if using raspberries add these later)
  • Simmer for approx 10 minutes to thicken (if using raspberries add them at this stage & then bring back to the boil)
  • Remove from heat & allow to cool
  • Make the cheesecake base by mixing the crushed Oreos and melted butter together
  • Press into the base of a loose bottomed 20cm cake tin
  • Place in the fridge whilst the filling is made
  • Heat the cream until it just reaches boiling point
  • Add the chocolate to a large bowl and pour over the hot cream
  • Leave for 10 minutes before whisking until smooth
  • Whisk in the cream cheese, until smooth
  • Continue whisking until it's thick enough to coat the back of a spoon
  • Pour into the cake tin & place in the fridge for a few hours or overnight before removing from the tin
  • Finish off by piping whipped cream around the edge of the cheesecake & spooning the sauce into the middle

Berry Chocolate Cheesecake Berry Chocolate Cheesecake Berry Chocolate Cheesecake

for a 50p off coupon please click on the image below

 50p off Cherry Good

This recipe has been commissioned by Cherry Good


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