Another recipe from Kay’s collection over at Kayotic. I think I’ll cover most of her recipes by the end of summer, they are great:-)

Again I’ve changed this recipe a bit only because I know based on previous experience that too much flour in a brownie doesn’t work well for me so I replaced the flour with more chocolate.Another change was to use mixed berries which I had some in the freezer rather than Raspberries recommended in the original recipe.   This cake tastes as good as it looks and I will definitely make it again.

Enjoy:-)

Ingredients:

• 200 g Self raising Flour
• 400 g Caster Sugar
• 200 g unsalted Butter, softened
• 300 g Dark Chocolate
• 140 g frozen mixed Berries(Blueberry, Blackberry, Raspberry)
• 400 g soft Cheese
• 1 tsp Vanilla extract
• 5 Eggs

This is a great side dish full of wonderful spices and  flavours and works best as an addition to Asian or Middle Eastern main dishes.I found this recipe on Kay’s site Kayotic which I am a big fan of. You can see the original recipe here. I’ve changed it a tiny bit but it still tasted amazing. We had this meal with some lentil rice instead of fried Sultanas and it worked very well.

Enjoy:-)

Ingredients:

• 1 large Onion, peeled and sliced into thick rings
• 1 tsp Cumin
• 1 tsp mild Curry powder
• 1/2 tsp Cinnamon
• 1/4 tsp fresh Ginger (Ground ginger works too)
• 1 tbsp Caster Sugar
• 2 tbsp Olive Oil
• 2 tbsp Water
• Salt and Pepper

I found this recipe while browsing food blogs just before my exams. I believe it is called procrastination:-) The idea of a vegetarian pie is very appealing, even though I love meat, meat pies are often too heavy for my liking and I’ll end up feeling guilty and full after a couple of bites (Ok so maybe after a couple of pies:-). So I’ve decided to give this a go and use up all the vegetables in the fridge. You can find the original recipe in Yumblog which also has many more yummy recipes:-)

Enjoy:-)

Ingredients:

Pie Crust:

• 450 g/16 Oz White Flour
• 1 1/4 fast acting Yeast
• 1 1/2 tsp Salt
• 1 Egg, beaten
• 2 tbsp runny Honey
• 50 ml light Olive Oil
• 260 ml warm Water

I always wanted to try cooking Moussaka at home but I was worried It may not be as good as the restaurant food and I’ll end up disappointed! However once I found some wonderful and fresh aubergines in the shop, I knew I had to give it a try and it was wonderful.

There are many different recipes for Moussaka and I modified mine a bit in order to reduce the amount of fat and make it slightly light without compromising the flavour. I was very happy with the final results and it tasted very much like the ones I had before.

Enjoy:-)

Ingredients:

• 2 medium Onions, finely chopped
• 2 medium Potatoes, peeled and sliced thinly
• 4 Garlic cloves, peeled and chopped finely
• 500 g/ 17.5 Oz lean Lamb/ Beef, minced
• 2 tbsp Tomato puree
• 400 g/ 14 Oz can of chopped Tomatoes
• 1/2 tsp Cinnamon powder
• 2 tbsp chopped Oregano
• 3 large Aubergines, peeled and sliced
• 2 Eggs, beaten
• 50 g/ 1.7 Oz Butter
• 75 g/ 2.6 Oz plain Flour
• 600 ml Milk
• 4 tbsp light Olive Oil
• 50 g/ 1.7 Oz Parmesan, grated
• 1/4 tsp Nutmeg powder
• Salt and Pepper

I was watching Market Kitchen the other day and came across this recipe. It looked very easy to do and looked delicious. I also happened to have all the ingredients at the time so decided to give it a try for dinner. It turned out lovely and as expected was very easy to do. You can search for the original recipe on Market Kitchen site but this is quite similar to the original.

Enjoy:-)

Ingredients:

• 2 Chicken breasts, Skin-less, cut into strips
• 50 ml White wine (I used medium white)
• 40-60 ml Double Cream
• 1 tbsp chopped Tarragon
• 1 tsp English Mustard
• 2 tbsp light Olive Oil
• Salt and Pepper

As you probably know by now, I love love love butternut squash:-) Its tasty, versatile, readily available all year around and cheap too. My Mum makes the best butternut squash cookies ever and I will put up the recipe and photos for them some time soon. Meanwhile these tasty cupcakes adapted from VanillaGarlic recipe will do fine:-)

Enjoy:-)

Ingredients:

• 230 g Butternut squash
• 2 Eggs
• 100 g unsalted Butter, melted
• 100 g caster Sugar
• 100 g brown Sugar
• 100 self-raising Flour
• 30 g Walnuts, chopped roughly
• 1/4 tsp Nutmeg
• 1/2 tsp Cinnamon
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Ginger

Although not a big fan of oven baked fish, this mackerel recipe from Anjum Anand, definitely changed my mind about it. I grow up eating fried fish almost all year around and therefore have my reservations about fish being cooked any other way. However, frying fish is a messy business these days. Without a garden and proper out door cooker -like the one my Dad used- we would almost risk eviction from our apartment if make a habit of frying fish:-)

The picture in Anjum’s book of this stuffed mackerel with gorgeous Indian spices looked so inviting that I had to try it and I was not disappointed. I used fish fillets rather than whole fish and placed the stuffing over the fillet. Anjum uses garlic and ginger paste in most of her recipes but I used fresh garlic and ginger instead as I was out of the paste. Served with freshly cooked Saffron rice, it made a delicious week night supper and one that I would definitely try again:-)

Ingredients:

• 2 Mackerel fillets
• 1 medium Onion, sliced
• 2 cloves Garlic, minced
• 1 tsp grated Ginger
• 1 large Tomato, chopped
• 2 tsp Lemon juice
• 2 tbsp Vegetable Oil
• Salt and Pepper