Who doesn't love chicken tikka right? And there are so many different marinades to try out! Though nothing tastes as good as chicken tikka made in a tandoor (a traditional clay oven commonly used in India), a garden BBQ grill comes close, and an electric home oven isn't too bad. Since this is a quick (if you exclude the marination time) and easy (but delicious) chicken tikka recipe, we'll use our kitchen oven.
Viewing entries in
We've finally got sunshine on our shoulders and it is making me happy! Summer is all about long walks, picnics, camping, and cooking outdoors. It's also about a houseful of grass and mud from the garden, thanks to an overzealous and very demonstrative dog! But we're not going to get distracted by that right now.
Back to camping. We discovered a great love for it about three years ago when I set off on my maiden camping break with Dad, up in the Himalayas. Quite different to camping in the UK! When I returned to London, over the moon about that wonderful feeling of freedom and the stars and the great wide open and the glorious sunrises and sunsets, it didn't take Arunn too long to get his gear sorted, and very soon we were off camping in Wales. Then there was Northern Ireland. And then Norfolk, Cheddar, the South Downs, and Lincolnshire! We're hoping to make it to Cornwall next month, and then maybe round off the summer with a break in September.
One of the most fun things about camping has been the outdoor cooking experience. There is something very comforting about watching campfires dotting a field, as the sun starts to go down, while you're huddled over your own (blowing and coughing and sputtering, and fanning frantically. I just ruined the mood there didn't I? Sorry!). Over the last few years we've made our fair share of meals over a campfire and on our handy portable hob (purchased after much research. About as much as went into buying the cute camp cooking set and toaster!).
If you're a camping newbie, here are 5 really easy and tasty camping recipes.
Summer is officially here. Who cares if it's been raining non-stop for the last 24 hours. We've bought (and finished) our first watermelon of the season. So large, I had to stand on tippy toes to get a picture of it!
My husband likes working with big things and tools, so out came a giant knife and a huge bag of ice, and some rummaging in the fridge, clanging and whirring later (times like this I pretend I can't see or hear anything - best not to get involved for fear of giving myself a heart attack at the sight of the colossal mess that is my kitchen when Arunn is in it!), I'm presented with the most delicious glass of watermelon punch.
Here's his recipe that he was delighted to share.
When I plan an Indian menu, I try and do a mix of curry or dal, a side with a thickish sauce, and a dry side. That way, there's something you can eat with rice and chapatti both, without it becoming too wet a meal or too dry. Essentially aiming for a balance of textures on the plate! My uncle was visiting us for lunch today and I knew I wanted to make a khatti meethi dal and palak paneer, but wasn't feeling very inspired about the dry side dish. I had cauliflower stuck in my head, but didn't want to make a boring old gobhi aloo or gobhi mattar. I thought I'd begin by frying some florets and see where that would take me. Turned out to be a really good place :D Here's my spicy fried vegetables recipe. I hope you enjoy it!
You must know by now that I really love a toast with toppings. I've shared my all-in-one grilled toast recipe a few months ago, and also my avocado toast recipe and sesame prawn toast recipe. This cheese corn toast is another favourite. And like the ones before, it's quick, simple, and tasty.
Prep Time - 10 min
Cook Time - 15 min
Total Time - 25 min
- Multi seed bread - 4 slices
- Sweet corn kernels - 200 g
- Medium/mature cheddar - 150 g
- Coriander - a handful
- Green chillies - 1
- Preheat the oven to 200 degrees celcius
- Drain the corn kernels and empty into a mixing bowl
- Grate the cheddar into the bowl
- Finely chop the coriander and add to the bowl
- Finely chop the green chilli and add to the bowl
- Sprinkle salt and pepper to taste
- Mix through with a large spoon
- Arrange the bread slices on a baking tray
- Spoon the mixture onto the bread slices
- Place in the middle of your pre-heated oven for 15 minutes, until cheese has melted, is bubbling and starting to turn brown
- Remove from the oven carefully, eat hot!
- If you fancy a little more chopping, add half a finely chopped red onion to the mix too. And a few cloves of garlic, chopped fine, always taste divine