Welcome back to my beautiful and tasty Kitchen Corner 🙂
Today I will share with you one of my favourite recipes for an easy, quick and delicious dessert!
1 1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup buttermilk
1/3 cup unsalted butter
1 cup milk
1/2 cup cocoa powder
3 cups powdered sugar
You will need about 2 cups of shredded coconut to cover the squares.
Preheat oven to 180 C.
Grease and line the bottom of a square pan with parchment paper.
In a large bowl, sift flour, baking powder, baking soda and salt. Mix everything really well.
Using a bowl of an electric mixer or a hand mixer, combine well the sugar and eggs. Gradually add oil and vanilla and mix until just smooth.
Slowly add half the flour mixture while the mixer is on; mix until just blended, then add the buttermilk. Slowly add remaining flour mixture, until everything is blended.
I’ve used one square baking pan, but if you have two small ones, just divide the batter between the two.
Bake for 15 to 20 minutes. Once done, let the cake cool completely. Cut the cake in small squares.
To prepare the chocolate icing, melt the butter and mix it with milk. Whisk in cocoa powder until completely dissolved. Add the powdered sugar, 1 cup at a time, and whisk slowly until thickened. Let it cool for about 5 minutes.
To assemble, put the coconut in a bowl and set aside.
Use forks to dip and turn a cake square into the chocolate icing to coat all sides. Allow excess icing to drip off. Then place the square in coconut. Sprinkle coconut on the top, then start turning in coconut to coat other sides. Place the square on a wire rack and allow to sit for at least 15 minutes to set.
Repeat the same process with all of the remaining squares.
As I’ve baked the lamingtons, I was thinking that next time I could add some dried cranberries into the batter and make it a bit more interesting:)
It was a sunny weekend so we’ve decided to make a delicious orange and mango smoothie next to the beautiful lamingtons!
If you never made lamingtons before, this is your time…or maybe you would like to give it a twist…a sweet cranberry twist 🙂
Welcome back to my beautiful and tasty Kitchen Corner 🙂
I am happy to have you back…taking the healthy cruise with me 🙂
Today I am sharing with you an old classic…the beautiful omelette with a twist, in the real sense of the word!
Ingredients: Butter,3 eggs, 200 g asparagus, half red pepper, finely chopped, a few slices of pepperoni cut in small pieces, salt, black pepper, a pinch of dried coriander/ basil/ oregano, 50 g feta cheese, fresh parsley to serve.
Salad: baby tomatoes, fresh radish, lemon juice.
Method: Wash the asparagus and red pepper, finely chop them both.
Melt a small piece of butter in a pan, add the red pepper, asparagus, pieces of pepperoni, pinch of salt and black pepper and sauté everything for about 5 minutes. Mix the 3 eggs in a bowl, add the dried coriander/ basil/ oregano mixture.
Pour the egg mixture over the sautéed ingredients and cover the pan with a lid for about 4 minutes.
Before starting to fold the omelette, top it up with pieces of feta cheese and you’re ready to fold.
First, fold one side half way then the other side, leave for a few seconds in the pan until the feta cheese melts a bit.
Serve with fresh parsley and a beautiful fresh summer salad.
For the sauce: 1 onion, 1 carrot, rosemary, thyme, 100 ml chicken stock (I’ve used chicken stock cube), 100 ml red wine, pinch of salt and pepper.
Italian salad: Fresh tomato, cucumber, radish, salt, lemon juice and olive oil.
Method: Heat up olive oil in a non-stick pan and add rosemary and thyme. Season the chicken breast with salt and black pepper, turn the heat to medium and cook the chicken 2 minutes on each side until it turns a bit golden.
Turn the heat down to low, cover the pan and cook for about 10 minutes. Once done, turn the heat off and leave the chicken to rest for another 10 minutes with the lid on.
Wash and cut the fennel in half, season with salt, black pepper and chilli flakes.
Heat the pan over medium heat, add the olive oil and roast the fennel, five minutes on each side.
Prepare the sauce: Heat the olive oil and sauté the chopped onion and carrot for about 5 minutes, add thyme and rosemary and mix with a wooden spoon. Pour over the chicken stock and red wine, pinch of salt and black pepper, cover the pan with a lid and leave it to simmer until it’s reduced and thickened like a sauce (about 10-15 minutes).
Turn the heat off and strain the sauce through a sieve and it’s ready to serve 🙂
Italian salad: Slice the tomato, radish and cucumber, season with salt and lemon juice. Mix everything and dress it with olive oil. Place the salad in the fridge and serve cold.
Cut the cooked chicken breast in medium pieces, serve next to the roast fennel and red wine sauce.
Decorate with parsley or coriander.
Serve with the beautiful fresh salad…absolutely amazing!
This is the first time I’ve cooked fennel and I am in love with it…
I would love to hear from you if you cooked with fennel before and maybe share your own recipe 🙂
This week is the start of my healthy cruise, so hop on and lets see what we have for dinner!
Beautiful chicken and spinach salad
Ingredients: Chunks of oven cooked chicken (served cold), fresh radish, baby tomatoes, handful of spinach, 1 ball of mozzarella, cubes of salad cheese, lemon juice for dressing and salt for taste.
Method: Cook the chicken for 45 minutes in the oven (sprinkle with sea salt and olive oil). I use chicken breast as well as chicken drumsticks. Once ready remove from oven and let it cool down completely. Cut the meat in small chunks, use what you need then and there and refrigerate the rest for next day.
To serve, wash the spinach, strain the excess water and place it in a larger bowl. Add the radish slices, baby tomatoes, cubes of salad cheese and the mozzarella cut in small pieces. Sprinkle with a pinch of salt and dress with juice of half of lemon. Mix everything with a wooden spoon then add the chicken segments.
Add a few leaves of fresh coriander!
You are ready to serve…:)
I’ve always tried to eat healthy…believe me…its not easy! Mostly because you realise really quickly that cooking healthy sometimes will take more time, more effort and more thought.
Eating healthy doesn’t always mean loads of greens and less fast-food!
Personally I believe it’s all to do with the way we think about food…how much time we are prepared to spend in the kitchen and really reflect on what we are cooking and are we actually doing it right?
This week’s recipe shouldn’t be something new…or maybe it is!
A salad is the most simple dish that you can put together fast and with almost no effort, but behind this very easy recipe there are some basic and essential rules:
The chicken should always be cooked in the oven or boiled, never fried
Use only lemon juice for dressing
Use spinach instead of baby leaves salad because it contains more vitamins
Use as little salt as possible, especially because the salad cheese it’s already salty
I usually make this salad for dinner because it’s light and quite full filing …but that doesn’t mean I can’t enjoy it for lunch as well 🙂
I hope you’ve enjoyed this week’s choice for a healthier living!
Step into my Secret Kitchen Corner, grab a spoon and tell me what you think!
This week I am bringing you my all time favourite and best creation…Tomato, basil and red pepper soup.
This recipe serves 3 portions.
Ingredients: 1 red pepper, butter, black pepper, dried chilli flakes, clove of garlic, 1 onion, few leaves of basil or a 1/2 tsp of dried basil, salt for taste, 270 ml vegetable stock ( 270 ml hot water, 1 cub of vegetable stock ), 800 g plum tomatoes already in their juice ( I usually buy these ready-made from the supermarket ). Do not use fresh plum tomatoes, the taste will not be the same.
Method: Use a sauce pan to sauté all the ingredients.
Melt the butter, add the chopped onion and garlic, slice the red pepper and add it to the pan. Sweat these ingredients over low heat for a couple of minutes than add the basil leaves, salt, pepper and chilli flakes and mix everything with a wooden spoon.
Add the plum tomatoes and vegetable stock, cover the pan with a lid, bring it to boil once then leave it to simmer over medium heat for about 20-25 minutes.
Once it’s ready, transfer everything into a blender and blend it until you have a thick creamy texture.
If you are familiar with creamy soups you will know that most of the recipes advise you to add cream to the mixture…I never do…I believe it is healthier without and with a spoon of fresh greek yogurt at the end, it’s just right 🙂
Serve with beautiful thick yogurt and fresh warm baguette!