Suzi CB

  Vegetarian curry I never expected this to be so yummy. Thanks Nigella for the tip. Exploring different cultures watching travel documentaries  and learning new recipes is my thing right now.  This is so easy to make and doesn’t take long. Firstly for 4 portions, I chopped 1/2 butternut squash and 2 sweet potatoes and baked them until they were tender, it didn’t have to be completely soft. (20-30min @180c) I would say al dente because  it was going to be cooked later in sauce until softened. In the meantime I prepared the curry sauce where I put 2 garlic cloves, 1 red onion or you can also use a pink shallot, turmeric (if you don't have fresh , use powder 1 tbs), 3cm long piece of ginger, a bunch of fresh coriander, and 3 small chillis. I blended all these ingredients. Then I cooked the paste in the pan, I added 1 can of coconut milk, which gave it a very smooth texture. Also a little bit of water, salt and pepper, 2 tbs of  red chilli paste, 2 tbs of tamarind (when i don't ha

Is someone’s birthday coming up?? I did not figure out how not to spill the chocolate, but who would care about extra of the chocolaty goodness on this yumi cake?? Jaffa cake is many peoples favourite, so why not make it bigger? Base - I made from my previous blog recipe ‘day and night hat cake.’ Jelly - I prepared the night before completing this lovely cake. For the orange jelly I used 100% natural orange juice and 2 spoons of orange marmalade to enhance  the flavour. I was not sure how it will work out at first, but it was just perfect and it tasted exactly like a mini Jaffa cake. :-) As you see, I lined the bottom of the pot with a double layer of cling film, to make sure I don’t get into trouble while removing it. I would usually put a little bit of jam on the base with the icing, however on this occasion I’m using a layer of jelly with a thin spread of jam to fill the gaps. Of course I had to make sure the base was cold when I put the jelly on otherwise it would melt. Last thing