try a new recipe every week

From a great blog I just discovered.
Delicious.

from Frankie magazine

It was deliciously spicy.

http://www.taste.com.au/recipes/11925/almond+cake+with+earl+grey+syrup

Yummy – syrup was a bit too watery though. I wish I had paid more notice to others’ comments before baking. Still yummo though.

Gave chicken biryani a second shot. This time I made it from scratch. I kind of combined these two recipes :

http://www.youtube.com/watch?v=Rua3ngkmPyM
http://www.ifood.tv/video/chicken_biryani_by_sanjeev_kapoor

The dish turned out super freaking awesome :) I could eat it all weak, but finished it in two days.

Key to a good chicken biryani is slow cooking. Slow cook the rice and slow cook the chicken – first individually and then together. If you have a wrought iron pot, that is perfect. If not use a girdle underneath the cooking vessel to control the heat.

http://www.taste.com.au/recipes/20492/butterscotch+almond+cake

Easy, yum and makes a biiig cake!

Tried the “Parampara” packaged masala for Chicken Biryani. Turned out totally pathetic :(. Looks like I will have to make it the traditional way. Something like this : http://www.youtube.com/watch?v=Rua3ngkmPyM It is long and involved, but hopefully the final result will be worth the pain.

2 1/2 cups plain flour
1 cup caster sugar
2 teaspoons ground ginger
1 teaspoon baking powder
250 g cold butter, chopped

ginger icing
150g butter
1/4 cup golden syrup
1 1/2 tablespoons ground ginger
1 1/2 cups icing sugar

Preheat oven to 180C. Place sugar, flour, ginger and baking powder in the bowl of a food processor and pulse to combine. Add butter and process until mixture resembles fine breadcrumbs. Press into a 20cm x 30cm tin lined with non stick baking paper. Bake for 40 minutes.

To make ginger icing – place the butter, golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until the butter is melted. Stir through the icing sugar and pour immediately over the slice. Refrigerate for 1 hour. Slice to serve….

(Photo courtesy of Nonna )

from this month’s Frankie mag.

Anzac Blondies – It was a Donna Hay recipe in yesterday’s newspaper. At first I was a bit dubious but they went down a treat with the whole family.

http://www.taste.com.au/recipes/18322/chocolate+caramel+brownie

Yummo!