I remember vividly when and how I fell in love with Butter Chicken. The month was May, the year 2011 the place a small, ramshackle restaurant in New Delhi, India. I had been in Delhi studying since early March of that year and had months to go before heading back home to Cape Town to finish off my degree. Most of the food I had been exposed to in the city until then had not been to my liking, mainly because I did not at the time have much of a palette for hot and spicy food. One day when my friend and I went out as we often did to get out of the campus, I decided to try out Butter Chicken, which I was assured was the dish with the least heat on the menu. I was immediately hooked. For me it was the creamy texture and how the spices were tempered with yoghurt and tomatoes that made this meal a winner. Fast-forward to 2021, I’ve been enjoying this meal for a decade. The recipe below is my take on this delicious meal and I hope you can use it to switch up your chicken meals once in a while.
Scones, Scones, Scones
This is my recipe for yumminess produced in under an hour. These scones are perfect for a weekend or weekday morning. All you need to do is set your alarm an hour early to make sure that you stay in your family’s good books for an entire week! My scones are light, fluffy and golden. The sugar content ensures that they are sweet enough to enjoy on their own and not too sweet that you can’t add jam and cream. I really like adding ½ a teaspoon of cinnamon for that added bit flavour. You can also add a teaspoon of nutmeg for that additional flavour pop. Go on, give this recipe a try and let me know how popular you become in your home.
Vanilla Berry Dessert Cake
There are certain ingredients I always have in the house. One of those is frozen berries, which I use in a variety of recipes such as smoothies, healthy smoothie bowls, muffins and a host of other delectables. So one Sunday when I was inspired to make a baked dessert from scratch, I found my inspiration in a pack of frozen berries that was staring back at me from the top shelf of the freezer. The idea I got was a light vanilla cake that I could add berries to just for some variation from the normal sponge. I liked the idea of the berries because they add a slight sourness to the cake that nicely balances the sweetness, which is perfect for both those with a sweet tooth and those who have a palette for the more bitter things in life. I made the cake in about an hour when you factor in prep time and we enjoyed it straight out the oven with some warm custard. You can also have this cake with vanilla ice-cream, a curd or just with cream, it all just depends on what you prefer. If you’re like my sister you’ll enjoy it with both the custard and the ice-cream, because why choose when you can have both? Hint, if there’s any leftover cake you can enjoy it with your afternoon tea the next day.