houseofseasons

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215 Runs of 2015 #13

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215 Runs of 2015 #12 from a few weeks ago

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215 Runs of 2015 #11

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215 Runs of 2015 #10

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215 Runs of 2015 #9

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215 Runs of 2015 #8 Run from yesterday

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215 Runs of 2015 #7 Run from yesterday

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215 Runs of 2015 #6

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215 Runs of 2015 #5

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Tandoori Chicken Recipe

I'm on a health kick at the minute and apparently spicy food is good for you. 😄 happy days! I tried this recipe and I really liked it! I was able to get all of the spices in Tesco 🍴🍛 INGREDIENTS Juice of 1 Lemon 4 tsp Paprika 1 Red Onion, Finely Chopped 4 Chicken Breasts FOR THE MARINADE 300ml Greek Yogurt Large Piece Ginger, Grated 4 Garlic Cloves, Crushed ¾ tsp Garam Masala ¾ tsp Ground Cumin ½ tsp Chilli Powder ¼ tsp Turmeric METHOD 1. Mix the lemon juice with the paprika and red onions in a large shallow dish. 2. Cut up the chicken breasts, then turn them in the juice and set aside for 10 mins. 3. Mix all of the marinade ingredients together and pour over the chicken. 4. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance. 5. Heat the grill. Lift the chicken onto a rack over a baking tray. Brush over a little oil and grill for 8 mins. Then turn the chicken until lightly charred and completely cooked through.

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215 Runs of 2015 #4

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215 Runs of 2015 #3

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215 Runs of 2015 #2

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215 Runs of 2015 #1

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I made this cake a few weeks ago, for my Dads birthday. It was delicious! The icing was just right, not too coffee-y. I really need to invest in a cake stand. 🍰 Coffee and Walnut Layer Cake Recipe INGREDIENTS For the Sponge: 50 grams walnut pieces 225 grams caster sugar 225 grams soft unsalted butter 200 grams plain flour 4 teaspoons instant espresso powder 2 ½ teaspoons baking powder ½ teaspoon bicarbonate of soda 4 large eggs 1 - 2 tablespoons milk For the Buttercream Frosting: 350 grams icing sugar 175 grams soft unsalted butter 2 ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water) approx. 10 walnut halves (to decorate) METHOD 1. Preheat the oven to 180°C/gas mark 4/350°F. 2. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment. 3. Dissolve the instant espresso powder in 1 tablespoon boiling water for the Buttercream Frosting. 4. Bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk. 5. (Divide the mixture between the 2 lined tins) Spoon the mixture into the lined tin and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch. 6. Cool the cake in the tin on a wire rack for about 10 minutes, before turning it out onto the rack and peeling off the baking parchment. 7. Repeat to make a second sponge. When the sponges are cool, you can make the buttercream: 1. Sieve the icing sugar and beat it into the butter with a wooden spoon. 2. Then beat in the hot coffee liquid. 3. Place 1 sponge upside down on your cake stand or serving plate. 4. Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern. 5. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.

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Me..

So, I set up this blog to write about my at home DIY. I was hoping to give other people ideas for quick, cheap home improvements. But, my ideas are quite basic, as is my house, so to keep things interesting i'll write about other hobbies too...like baking, gardening, photography etc. Much more stimulating I know!! 😋