Showing posts from May, 2017

Ethiopian Chicken (wot)

When my husband and I started our country and alphabet cooking challenge, we became a little obsessed with this chicken Ethiopian dish. The spice of the chicken and freshness of the yoghurt sauce makes a well-balanced and refreshing dish that adds some excitement to a typical lacklustre chicken weekday dinner. Ingredients: 1kg chicken breast 1 tablespoons barbered spice 1 tablespoon olive oil 1/2 onion sliced thinly 1 garlic clove 1 tsp grated ginger Salt and pepper Coriander Tomato chopped into small cubes ½ Lebanese cucumber chopped into small cubes 1 tablespoon sweet balsamic   1 tablespoon lemon 4 tablespoon yoghurt Ethiopian  flatbread Method: Chop the chicken into cubes (approximately 2cm x 2cm) Put the berbere onto the chicken and put aside to marinade for 30minutes in the fridge Heat the pan and add olive oil Add the garlic and ginger and cook on medium heat until fragrant  Add the chicken and cook covered until fully cooked through - dependin

Greek yoghurt jam biscuits

As winter approaches, the days get shorter and the wind colder sharing afternoon tea with family and friends is a common weekend occurrence.  I love any excuse to make petite sweets that people can share and chat over and afternoon tea is the perfect excuse.  These light jam cookies are the perfect tea accompaniment.  Ingredients: Cookie: 3 cups flour 3.4 teaspoon baking powder pinch salt ½ cup butter 1 cup sugar 1 egg ½ cup yoghurt dash vanilla essence Filling: 150g jam of your choice – I used strawberry 1 cup icing sugar, sifted 1 heaped teaspoon of yoghurt Extra icing sugar to dust   Method: Cream the butter and sugar Add the egg, yoghurt, salt and vanilla   Sift in the flour and mix until a dough forms Wrap up dough and place in the fridge for one hour Pre-heat oven to 220 C fan-forced Roll out the dough to approximately 1/2 cm and use a cookie cutter – the dough is sticky so roll it out between greased baking paper to avoid it sti