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.
Orange & Lemon Cake
These days I’m up at the crack of dawn despite the freezing weather in the mornings. Must be some kind of penance for my sins! So to avoid sitting around doing nothing, I spend my weekend mornings in the kitchen baking away.
This particular recipe is my take on a citrus cake. It’s a loaf cake flavoured with freshly squeezed orange and lemon juice.
Trust me, the fresh fruit juice makes a huge difference so try not to use the ready-made option. I also find that the slight bitterness of the lemon adds such an amazing flavour to the cake. It balances out what would otherwise be a rather sweet cake.
It’s up to you whether you want to drizzle a wee bit of sugar glaze on the top of the cake once its slightly cooled.
I love the glaze because it absorbs nicely into the cake and creates a bit of moisture while adding character. This cake is perfect for your mid-morning tea or just as an afternoon snack. You can also add custard to turn this cake into a perfect Sunday dessert.
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