Chicken and Almond Curry

This tasty chicken curry is a Sammy&Bella recipe.

You can find loads of delicious recipes if you head to their site.

It all starts with some beautiful free range chicken breast cut into nice big slices.

Marinate with some garam masala.

Then prepare your paste.

Combine with almond meal.

Brown the chicken, then set aside.

In the same pan cook off the paste until it starts to caramelise.

The chicken goes back in for a minute or two until cooked.

Serve up, preferably in a beautiful curry pot ( I was lucky enough to receive this one from Oxfam as part of the #stophungerstartcooking campaign) with some natural yoghurt.

It was an easy, super tasty, healthy dinner.

Rustic Beetroot Ravioli

I spotted this recipe for beetroot ravioli in the lastest SBS Feast magazine.

Their version was not so rustic...

The filling consists of roasted grated beetroot, ricotta and panko crumbs plus salt and pepper.

I made my pasta with delicious freshly milled wholewheat flour.

It definitely makes a less soft pasta but packed with flavour.

The filling is rolled up in balls.

Top with some more pasta, (yes I know interesting technique, I was having trouble so I tried a few different ways) and attempt to create your ravioli!

They were probably the dodgiest looking ravioli I have ever made, I had to patch them up everywhere....

but a miracle occurred and not one of these little babies burst!

A beautiful burnt butter sage sauce is drizzled over the top and serve.

My daughter was in awe of the beautiful pink innards, she was so excited.

Then had a mouthful....'mum I don't like it'!

Oh well you don't have to like everything but me I loved them, they tasted wholesome, like real food, and rustic!

Caramelised Garlic Bread

I first tasted Brasserie Bread's caramelised garlic bread a while back and I was instantly in love.

Sadly I have to go out of my way to enjoy some of its deliciousness.

So I decided to make it my myself.

I made the dough using a Brasserie bread recipe I found (and absolutely love) on Crunchy Tiger who attended one of there workshops. It is an amazing technique for bread making and I do suggest you try it!

For the garlic I firstly brought some sugar water to the boil (1/3 cup sugar and 1-1/2 cup water).

I blanched the garlic so I could easily remove the skin.

The popped it back in until it was soft.

I then reduced it down to a toffee and added some balsamic vinegar (about 1 tablespoon).

Back in went the garlic to become one with the sticky goodness.

I added plenty of salt and pepper. 

The dough after it first rising process was then rolled out into three segments, covered with my caramelised garlic and then folded up.

The three pieces I then plaited together.

The loaf was then left to rise again before baking.

As you can see I tend to lose some of my toffee, I think I need to work on the shape.

But otherwise it was so delicious eaten warm out of the oven.

The soft warm bread with the sweet soft garlic. 

Yum!