butter chicken
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.
Beef Stew with Oven-Baked Dumplings
If you’re like me then you’re into easy one-pot wonders that make your life in the kitchen a breeze. Thing is, we’re all busy doing this life thing. Between work and everything else you really have to find ways of feeding the family that are relatively low energy. What better way than a one-pot dinner? This recipe is a variation on the stew and dumplings that many of us grew up on. In our home, my mom used to make dumplings together with the meat while it cooked on the stove. It worked just fine and the result was always a nice, hearty dinner. But one day I started thinking about what would happen if I flipped it a bit and did everything in the oven? That way the dish cooks slowly and I don’t have to constantly check on it while doing other stuff. Also, I found that the dumplings don’t get soggy from the steam as they would on the stove. I’m happy to report that it worked superbly. Here’s my recipe for this one-pot yumminess.
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