Chicken Curry and Homemade Naan Recipe

Chicken Curry

Serves 4

 

Ingredients

4 chicken fillets

4 mushrooms

1 green chilli (chopped)

1 red chilli (chopped)

2 cloves of garlic (chopped)

1 Red or white onion (chopped)

3 large tomatoes (chopped)

A handful of peas

Teaspoon of garam masala

Teaspoon of coriander

Teaspoon of cumin

Teaspoon of turmeric

Teaspoon of tandoori spice

Teaspoon of medium curry powder

Pinch of black pepper

½ teaspoon of chilli powder

½ teaspoon of chilli flakes

 

Method

Cook the chicken for 20 minutes in the oven (150°)

Cook onion in coconut oil or ghee.

Chop the chicken fillets in to chunks and mix together with all the ingredients.Place in a food bag and leave overnight to marinate.

When ready, just heat it all up in a pan and serve.

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Cauliflower and Potato Starter

Ingredients

Cauliflower, cooked  (enough for however many you're cooking for)

Potatoes, cooked (enough for however many you're cooking for)

2 eggs

Coconut oil

White onion

Red onion

Curry powder

 

Method

You’ll need two frying pans, add a little coconut oil to each.

Divide up the onions and fry in the separate pans.

Add the potatoes to one and the cauliflower to the other.

Add whisked eggs and 2 teaspoons of curry powder to each pan and fry gently. Keep turning so it does not stick.

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Naan

Ingredients

½ cup of warm water

1 table spoon of sugar

2 teaspoons of yeast

1 tespoon of salt

3 cups of plain flour. Plus some for rolling.

Method

Combine water, sugar and yeast, leave to stand for 5 minutes until foamy.

Add salt and flour. Mix.

Knead dough on a floured surface about 20 times and form into a tight ball.

Place dough in a well oiled bowl and cover with a damp towel.

Put in a warm place to rise for around 45 minutes.

The dough does not need to rise much.

Turn onto a floured surface and divide into 8 pieces.

Roll out to around 1 cm thick.

Fry for 1-2 minutes either side and serve.

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Sorbet

Ingredients

300g of mixed berries or your chosen fruit.

The juice of  ½ lemon.

45g of icing sugar.

1 egg white.

 

Method

Blend the fruit.

Add the lemon juice and sugar, mix on maximum.

With the blender running pour in the egg white and mix.

Transfer to a container big enough for the whole mix and chill for 1 hour.

When ready serve with berries and yoghurt.

Enjoy!

Check us out on YouTube.

 

 

Italian meatballs with spaghetti and focaccia…

 

Italian Meatballs

Serves 4
Pre-heat oven to 180°
Cook for 15 - 20 minutes.

200g beef
200g pork
3 garlic cloves
½ a bunch of fresh parsley
3 tbsp bread crumbs (soaked in a little milk)
2 shallots (finely chopped)
1 red onion (finely chopped)
A pinch of salt and pepper
Italian herb seasoning
2 tbsp Parmesan (grated)
1 egg to bind

Mix together and form mixture in to little balls, dust with plain flour, a little rapeseed or olive oil and cook in the oven.

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Sauce for meatballs

Serves 4
2 tbsp olive oil
2 shallots
2 garlic cloves
½ red chilli (sliced)
1 tbsp oregano
1 tbsp basil
salt and pepper (pinch of)
2 tins of tomatoes (400g tins)

Cook for 10 – 15 minutes to thicken.

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Focaccia bread

500g wheat flour
2 sachets of dried yeast
2 tbsp olive oil
360 ml warm water
Jar of olives
Optional : Dried red onions, rosemary and garlic granules

Stir mixture until soft then leave for 5 minutes.

Tip on to an oiled surface (olive oil) and kneed for 10 minutes.

Leave for another 5 minutes then spread mixture on to a grease-proof lined tray. Spread olive oil across the top and cover loosely with cling film.

Leave in  warm place for 30 minutes (airing cupboard).

Whne risen make dimples in the bread and add the olives, sea salt, fresh rosemary and red onion if required.

Drizzle with olive oil and cook for 15 – 20 minutes at 210° (fan) until crispy.

Once cooked drizzle more oil and serve warm. No need to slice, just tear and share, rip n dip…

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Italian Sponge Cake – Pandi Spagna

 

This sponge is traditionally used in cassata and tiramisu.

*Please note, once baked, the sponge needs to be kept in the fridge over night before serving.

 

5 large eggs
Pinch of salt
120g self raising flour
120g light brown caster sugar

Beat eggs until light and fluffy.

Sift flour on top of egg mix and fold in gently with a wooden spoon.

Pour batter in to a cake tin which has been previously dusted with flour. Do not smooth batter out.

Bake for 40 minutes or until skewer comes out clean. (Do no open oven for the first 30 minutes).

Turn over off and leave the cake inside with the door slightly open for 5 – 10 minutes to let the cake cool slowly.

Remove the cake and allow it to cool for a further 10 minutes.

Loosen the edges and flip upside down.

Cover with cling film and keep fridge until the next day.

The sponge can be soaked in rum, dusted with icing sugar or served with fruit and fresh cream.

buon appetito!

Check us out on YouTube 😉

Corned Beef Casserole and Apple and Bramble Crumble

 

 

This month we bring you a traditional family favourite.

Corned beef casserole followed by Apple and bramble crumble.

This is something I remember my Mum making when I was little, my Nana Lil and Nana Cora used to make it and it’s definitely a favourite in my house. It’s so simple, cheap, quick and tastes amazing. It can be easily adapted to individual preference too.

Enjoy!

 

Corned Beef Casserole.

Prep time: 20 minutes
Cooking time: 20 minutes approximately
Serves: 4

Ingredients
2 x large baking potatoes
10 x Charlotte potatoes
2 x large carrots
Tin of corned beef
Tin of beans
1 x red onion
Oil
Tomato sauce (optional)
Demerara sugar (optional)
Beef stock pot (optional)
Cheese of your choosing.

Method

Preheat oven to 170° (fan oven)
Peel and chop carrots and potatoes and cook together until soft.
Mix corned beef, carrots and baked beans together in a casserole dish.
Chop and fry onion.
Crisp the potatoes in the frying pan with the onion.
Add the optional tomato sauce, demerara sugar and stock pot to the casserole
dish.
Add the potatoes on the top and stick it in the oven for 20 minutes, after
10 minutes top with grated cheese and leave until melted.

Serve with veggies of your choice and maybe some homemade bread.

 

 

Apple and Bramble Crumble

 

The mixture of apples, brambles and spice mix should be cooked until the
apples are soft.

Leave overnight to marinate.

18 oz of brambles.
4 apples.
1 tsp of cinnamon.
1 tsp of nutmeg.
1 tsp of ginger.

Crumble mix.
4 oz of margarine.
4 oz of light brown caster sugar.
6 oz of self raising flour.
2 oz of porridge oats.
Add same amount of spices as above.

Method
Rub marge and flour together until the mixture resembles breadcrumbs.
Add the sugar and mix together.
Cover the apple and bramble mixture with crumble mix and bake in a preheated
oven for 30 minutes at 190° (fan oven).

Serve with cream, creme fraiche, custard or ice cream. Or with peanut butter,
whatever you like! 😉

Have fun and enjoy x

Christmas Cake – Making and Decorating

 

It’s just not Christmas without an evil Santa cake…

 

Every year my Mum makes a delicious Christmas Cake which she creatively decorates, usually with some kind of avalanche and an evil Santa… we’ve put together a little video of the cake making process and the decorating.

Here’s the outcome….

 

 

And a more traditional decoration…

Also check out our video!

 

If you fancy having a go yourself here’s the recipe.

Christmas Cake recipe:

Fortified wheat flour 350g (12oz)
3 large eggs
Butter (softened) 150g
Sultanas, raisins, glacier cherries, orange and lemon peel 450g (15oz)
Muscovado sugar 225g (9oz)
Mixed spice (tsp)
Cinnamon (tsp)
Ginger (tsp)
Nutmeg (tsp)

 

We hope you have a wonderful Christmas and a Happy New Year. We shall be back in the new year with some more delicious recipes, some bread making, indulgent cakes and whatever else I can make my Mum cook!

Thanks guys x

Riverford Organic Farmers: Vegetarian Recipe Box

 

 

We feel incredibly honoured to have Riverford as the first guests to be featured on our blog and YouTube channel.

I didn’t quite know what to expect when Riverford said they would happily send us a recipe box to review, I certainly did not expect the awesome-ness that we recieved…

To say we were impressed is an understatement!

We opted for the vegeterian selection as my Mum is a veggie (of sorts) and I didn’t think it would be fair to make her cook all of these meals and not be able to eat them.

We were sent three ‘Quick vegetarian meals for two’,

 

Recipe One

Squash and Blue Cheese Orecchiette with Mushroom and Rosemary Crumbs.

 

Recipe Two

White bean and Courgette Chilli with Sweet Pepper Salsa and Rice.

 

Recipe Three

Quick Beet Borscht with Ricotta Dumplings.

The recipes are given to you in a specific order so you use the most perishable items first. Our box arrived on a Wednesday and we couldn’t get cooking until the Saturday but the fruit and veg were still looking as fresh as the moment they were picked.

Although I am familiar with most of the ingredients that we used today, I don’t think I would have thought about cooking something along these lines. That’s what these recipe boxes are great for, broadening your mind by way of food. Trying new things that you wouldn’t necessarily buy in your weekly shop and they’re great for getting the whole family involved in the cooking process.

We had loads of fun with each recipe, the instructions, for the most part, were easy to follow and we even ended up with dishes that looked somewhat similar to the pictures and that almost never happens!

You don’t have to faff about with measuring and wondering if you’ve got enough of this, that and the other in your cupboard, with a recipe box it’s all included and already measured. You can’t possibly go wrong…

 

 

 

Riverford Organic Farmers

Riverford don’t just do recipe boxes and it’s not just all about the veg neither, although your greens are very important, they do meat boxes, meat and veg boxes, fruit and salad. They’ve even got a fabulous Christmas selection too, a box complete with all the trimmings. Your Christmas dinner all wrapped up in a box or a Boxing Day buffet feast.

There is so much more I could tell you about Riverford, where their 4 farms are situated across the country for instance, their love for the environment, events at their farms and so much more… but their website is jam-packed with everything you need to know, so go check them out for yourselves at Riverford.co.uk.

 

Thanks Riverford!

And thank you to you, the person reading this…go find us on YouTube where you can watch us cooking up a storm with these amazing recipe boxes 🙂

Much love to you all,

Foxy Lady and Co.

 

Hello and welcome!

 

Hello, we are Foxy Lady Food or just Foxy Lady, depending on where and how you know us 😉

This is a new and exciting adventure for my Mum and I. We are starting up a YouTube channel together, focusing mainly on cooking. My Mum is the cook and I’m the camera lady… or at least I hold my phone up and press record and eat bits of what she is making.

This is purely for our own enjoyment, my Mum loves cooking and I like to stick things on the internet.

At times there may be recipes, meals and bakes that have come from recipe boxes, whether that be ones we have purchased ourselves or have been gifted to us to use from various companies.

Most of the time it will be family favourites, every day meals and sometimes I’ll throw something in to stress my Mum out, like a Baked Alaska… She can pretty much turn her hand to anything though so it’s bound to turn out fine.

Basically we’re going to cook stuff, tell you about it and then eat it later 🙂

All the recipes that we use from our own personal stash will be featured on here to coincide with the videos and details of any recipe boxes we use can also be found on here or on the video description.

We hope you enjoy this little venture of ours. Feel free to let us know what you think and to also put forward any recipes you’d like us to try out 🙂

Bon appetit!

 

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