Baked Chicken with Veggies

1 Kg Chicken
1 full pod of garlic
2' pc of ginger
3 green chillies
1/2 tsp black pepper powder
2 tbsp oyster sauce
2 tsp dark soya sauce
1 1/2 tsp sugar
1 1/2 tsp sesame oil
1 1/2 tsp Rosemary
Mixed vegies like 1 floret Brocolli, 2 Carrots, 2 Capsicums (choicest vegetables u prefer)- cut them into long thick strips.



Trim the excess fat from the chicken. Wash it and pat dry. Leave it aside in a strainer to strain the water.

In a chopper finely chop the ginger, garlic & green chillies.

In a big bowl add black pepper powder, oyster sauce, soya sauce, rosemary & sugar. Add to this the chopped mixture. Add the sesame oil.

Now rub this marinade to the whole chicken. Make sure to rub it below the skin as well inside. Leave it to marinate for 3-4 hours.

In a baking tray bake the chicken for 40 minutes on 200 deg C. Make sure you flip the chicken on the tray every 10 minutes. Now brown the top for 5 minutes on high flame then turn it again and brown the other side. Keep basting the chicken with the drippings whenever you turn the chicken (this will keep the chicken moist). Once chicken is baked. Remove it from the baking tray.

In the same baking tray with the marinade & drippings add the vegetables and bake it for 10 minutes till the vegetable are nicely coated with the marinade & browned.

Serve the baked chicken with vegies & some warm soup and garlic bread.

Flavours of Morocco -Couscous with Vegetables

1 couscous box
2 Onions
3 Carrots
1 Potato
2 Turnips
1 piece of pumpkin / butternut squash
½ Cup of chopped Parsley
½ Cup of chopped Coriander
2 Tbsp of minced Garlic
1 can of chickpeas
½ Tsp Cumin
½ Tsp red chilli powder
¼ Tsp turmeric
1 ½ Tsp Salt (to taste)
½ Tsp Pepper (to taste)
3 Tbsp of Oil
2 Tbsp of tomato paste
3 Vegetable stock cubes
6 Cups of Water



1- Peel and slice all the vegetables in large pieces.
2- On medium heat, add the oil and put the onions in the cooking pan, stir the onions for a couple of minutes then add the garlic, parsley and coriander.
3- Add to the onions half the amount of paprika, cumin, turmeric, salt.
4- Add the vegetable cubes, add water and close the lid of the pan.
5- When the wateris boiling, add the potato pieces.

Note: Cook the harder vegetables first then when they are half cooked add the softer vegetables

5- After 10 minutes, add the carrots.
6- After 15 minutes, add the turnips.
7- After 10 minutes, add the butternut squash.
8- Add the rest of the spices and the tomato paste.
9- After 10 minutes, add chickpeas.

Steps to make the Couscous:

3 cups of Couscous
3 cups of water (same cup as you measured the couscous)
1/4 tsp of salt.

Boil the water, add salt. Put off the flame. Now add the couscous to the boiling water & close the lid. leave it closed for 5-6 minutes. Add 1 tbsp of butter & fluff up the couscous with a fork.

Serve the couscous on a plate then top it up with some veggies and sauce & enjoy.

Carrot Cornmeal Muffins

1/4 cup orange juice
1/4 cup raisins or currants
1/2 cup grated carrot, about 1 medium carrot
1 cup granulated sugar
2/3 cup vegetable oil
2 large eggs
1 1/2 teaspoons vanilla extract
¾ cup Cornmeal
¾ cup all-purpose flour, stir before measuring
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon


Preparation:

Line 12 muffin cups with paper liners. Heat orange juice in microwave, add raisins or currants. Set aside.
In a mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Combine the dry ingredients and add to first mixture, mixing just until ingredients are moistened. Add raisins and carrot into the batter, fold it lightly.
Fill muffin cups about 2/3 full and sprinkle grated carrot ; bake in preheated 180° C oven for 18 to 2o minutes, or until the muffins bounce back when lightly touched with a finger.

Makes 12 muffins.

Carrot Cake with Cream Cheese & Maple Icing

It is my SIL’s (Angela’s) birthday today so thought of surprising her with a Carrot Cake with Cream Cheese & Maple Icing.