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.
Split pea & Bacon soup
Whenever the temperatures drop to below 16 degrees, in my view it’s time for soup! So why not give my Split Pea and Bacon Soup a try. Healthy? Tick. Yummy? Tick? Easy? Tick tick tick!!! I can guarantee that your family will love this recipe. My method is to start the soup off in the slow cooker while I busy myself with work and then to finish it off on the stove top. I fry the bacon separately and add it right at the end. This ensures that I have nice and crispy bacon bits that add all the flavour to the soup. For this soup you have the option to blend it right at the end if you prefer a smoother consistency. Otherwise you can serve it like I do without blending. I like to chew of all the components sometimes.