Dessert Challenge

Already we are 3/4 way through January, and Christmas and New Year celebrations seem like a distant memory.
All my New Year resolutions have been broken already surprise surprise so my focus at present is solely on my job.
A previous employer once said to me my best work always came from being set a challenge outside of my comfort zone. This month sees the arrival of one such challenge as it has become necessary for me to produce some cakes for display at The Nook.

My boss was keen to stick with an old favourite Millionaire Shortbread. That was fine by me but I have a style of cooking that always wants to take traditional and give it a twist!
I did my usual search on pinterest and suddenly got very excited when I spotted a photo of Raspberry, Caramel Millionaire.
Following the link I found an easy recipe to follow and straight away made it.
Selling well already so 1st challenge completed successfully!
If you fancy a go at this yourself you can find the recipe thru this link .
Try it it's scrumptious!

 

It's so easy to get carried away making chocolate desserts I think,as everyone loves chocolate, so I searched for something lighter with a lemon flavour and came across this recipe at ScrummyLane blog. What a fantastic name for a blog!!
Lovely, easy recipe with a beautiful pastry base.
Second challenge complete and proud of myself for the achievement!

I had only intended making 2 desserts but the Lemon Bakewell pastry used egg yolks which left me with 3 egg whites!
Think of egg whites and I immediately think Meringue!
So easy to quickly whisk up, slowly add 150g of sugar and bake in a low oven for a couple of hours. Where's the hassle in that??

When cooked I whisked together melted chocolate, cream and icing sugar and topped with some fresh fruit. Absolutely love the cherry on the top!!
Challenge 3 completed and soooo pleased with the results.
That lady was right, my best work comes from a challenge! If only dieting worked the same way!

 





 

 

Linking up this week  at

Foodie Fridays and Everything Else



Caribbean Brown Chicken Stew

  It seems very rare that I cook at home these days. My boys have grown, and fend for themselves, and, after a long day of cooking for the general public each day at work, I really can never be bothered when I get home.

The past 10 days I have been on sick leave from work. For a workaholic this is not good news, especially as the first few days found me bed bound and unable to walk. I'm now at the stage where I feel well in mind but my body is still slightly lagging behind and I'm bored!

Hopefully my return to work is imminent so my days now turn towards thoughts of new meals for the menu when I return.  

 

 

This week on the internet I came across this rather lovely dish called Caribbean Brown Chicken Stew made from lovely fresh chicken, vegetables and herbs, exactly the type of meal that would fit the café menu.
Not quite sure what makes it 'Caribbean' to be honest but I made it for my family and what a lovely, tasty meal. My son thought the chicken would also work well in a tortilla wrap.   

Lots of photos today. Cooking at home allows me more time.

Ingredient list - to serve 2-3 people

5 or 6 chicken thighs, skinned
Zest & juice of 1 Lime
4 Spring Onions, finely chopped plus 1 extra to garnish
2 Cloves Garlic, finely chopped
1 Red Chilli (or Scotch Bonnet if you like the heat) de-seeded & finely sliced
1 Tbsp Soy Sauce
1 Onion, finely chopped
1 Red Pepper, finely chopped
4 Sprigs Thyme
2 Inch Piece Ginger, peeled & grated
3 Tbsp Light Brown Sugar
25g Butter
Tin chopped Tomatoes

 

 

This isn't a speedy dish. Allow time to marinate the chicken, at least an hour, overnight if possible to taste the full flavour.

To marinate, place the chicken pieces in a bowl and add all the ingredients except for the sugar and tomatoes. Cover with cling film and keep chilled in the fridge.

 

 

 

 

 

When the chicken is ready to cook, remove from the marinade and pat dry with kitchen towel. Keep the marinade to one side as this adds to the stew later.

Heat the butter in a deep frying pan ( I used my wok) and add the sugar. As it begins to caramelise add the chicken pieces and fry until you have nice caramelised bits on both sides.

Remove from the pan and set to one side.

 

 

 

 

 

 

Using the same pan, add the marinade and fry for a few minutes to soften. 

 

 

 

 

 

 

Add the chicken pieces and the tinned tomatoes and just enough water to cover the chicken. Season and simmer for about 20 minutes until the chicken is cooked and the sauce has thickened.

 

 

 When ready serve with rice and garnish with chopped spring onion.

 

  

 

Definitely on the menu next week!!  

 

 

 

Linking up this week with:
Tasty Tuesdays
Foodie Friday and Everything Else
Sweet and Simple Fridays

BLOG NAME CHANGE - NO MORE CHEF AT SKYLARK FARMHOUS CAFE

So I have a new job but where does that leave my Chef at Skylark Farmhouse Cafe blog?
 It had been a record of my journey at the farm so ideally I should close that chapter. But not wanting to keep starting new blogs I made the decision to remain with the blog and change the name.
All seemed so easy at the time but didnt realise that by changing my name would affect all my other posts on google that link back to Chef At Skylark Farmhouse Cafe.
So I guess it really is a new start with everything.
So WELCOME one and all to my new look blog
"Styles Of Cooking" and, this time, long may it go on!!