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Breakfast

Chicken and sweetcorn pizza

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A Simple List of Ingredients:

1. Vegetable Oil
2. Cumin Seeds
3. Onion
4. Green Chillies
5. Tinned Tomatoes
6. Red Chilli Powder
7. Salt
8. Ground Coriander
9. Crushed Ginger
10. Crushed Garlic
11. Minced Chicken
12. Tomato Passata
13. Cheese
14. Sweetcorn
15. Jalapeno Chillies

Bismillah, let’s begin!

First, make the chicken topping. Take 1 large Onion and 3 Green Chillies.
Finely slice them both.
Heat a few tablespoons of Vegetable Oil in a pan.
Heat the oil up on a medium heat, and sprinkle in 2 teaspoons of Cumin Seeds. Fry for 1 minute or until you’re able to smell their wonderful scent.
Add in the chopped onion.
And, the chopped chillies.
Stir together and soften the onions. A good trick to soften them is to cover and leave on a low heat for a few minutes.
Once softened, uncover and brown on a medium heat. If the pan looks a little dry, don’t be afraid to add a splash of oil.
Next, pour in 1/2 tin (200g) of Plum Tomatoes blended with a splash of water.
Mix together and let it bubble for a minute or two.
Next, the spices:
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1 teaspoon Ground Coriander
1/2 teaspoon Crushed Garlic
1/2 teaspoon Crushed Ginger
Add in the spices.
Mix well.
Stir fry on a medium heat for a few minutes to wake the spices up. Again, don’t be afraid to add a splash of oil if the spices begin to burn or stick.
Next, add in 1 pound of Chicken Mince.
Stir fry on a medium heat until the chicken loses its pink colour.
Cover and leave to cook on a low heat for 20 minutes or until completely cooked through.
Once cooked, uncover and on a high heat, dry out any excess water by stir frying. Remove from the heat and allow to come to room temperature – spread out onto a tray to speed up the process!
Preheat the oven to Gas Mark 7 or 220 degrees. Place your prepared pizza base on to a baking tray or pizza tray.
Spread on a few tablespoons of Tomato Passata or Pizza Sauce.
Spoon on the chicken mixture to cover the base.
Now is the time for you to customize your own pizza with whatever toppings you like – I added a little Sweetcorn.
Along with a few sliced Jalapeno Chillies.
Finally, cover with either grated Mozzarella or Cheddar cheese.
Bake in the hot oven for 10-15 minutes or until the golden brown and bubbling.
Slice up and serve straight away with salad ..
.. or maybe a few slices of Cheesy Garlic Bread?

Perfect for a rainy, grey Saturday!

Source: thismuslimgirlbakes.blogspot.sn

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Breakfast

Lemon Blueberry Pancakes

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  • 1½ cups plus 1 tbsp flour
  • 3 tbsps sugar
  • 1 heaping tablespoon baking powder
  • ¼ tsp salt
  • 1½ cups evaporated milk (more if needed)
  • 1 lemon, zested and juiced (more juice if lemon isn’t very juicy)
  • 2 tbsps butter, melted, plus more softened for serving
  • 1½ tsps vanilla extract
  • 1 large egg
  • 1 cup blueberries
  • Maple or pancake syrup, warmed, for serving
Heat a heavy skillet or grill over medium-low heat.In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.

Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

Serve with more softened butter and warm syrup.

Per Serving: Calories: 450; Total Fat: 13.5 grams; Saturated Fat: 9 grams; Protein: 12 grams; Total carbohydrates: 68 grams; Sugar: 23 grams; Fiber: 2 grams; Cholesterol: 98 milligrams; Sodium: 621 milligrams

Source : www.foodnetwork.co.uk

 

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Breakfast

Potato and Courgette Frittata

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  • 1 small russet potato, peeled and cut into 1/2-inch cubes
  • 4 large eggs
  • 2 egg whites
  • 2 tablespoons coarsely chopped fresh coriander leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 small courgette, grated and squeezed dry in clean kitchen towel
  • 90g queso fresco or feta cheese
  • 2 strips cooked crumbled turkey bacon, optional

Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.

Whisk together the eggs, egg whites, coriander, salt, and hot sauce in a large bowl.

Preheat the grill to medium-high.

Heat the oil in a medium (10-inch) ovenproof nonstick pan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add courgette and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the pan.

Source :

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Breakfast

Proper Scotch eggs

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Ingredients

  • 10 large free-range eggs
  • 8 higher-welfare sausages
  • ½ a bunch of fresh chives
  • ½ a bunch of fresh flat-leaf parsley
  • 1 whole nutmeg , for grating
  • 1 tablespoon English mustard
  • plain flour , for dusting
  • 150 g fresh white breadcrumbs
  • 2 litres vegetable oil

Method

  1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
  2. Squeeze the sausages out of their skins and into a bowl.
  3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
  4. Have 3 plates ready – one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
  5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
  6. Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
  7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
  8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
  9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
  10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

Tips

It’s not always easy to tell if an egg is past its best. A quick way to test an egg’s freshness is to place it in a glass of cold water: if it sinks, it’s fresh; if it rises, it’s stale. And, the flatter the egg lies on the bottom of the glass, the fresher it is. Genius!

Source : www.jamieoliver.com

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