Chicken and frankfurter dish

This dish was inspired by one of the TV chefs a few years back. The dish the chef made was full of seafood items but since I don’t eat muscles or crab etc. I decided to alter it and make it something I would.


(The ingredients are not an exact science! If you don’t like onion, don’t add it, but try something else like celery for example. Alter it to your taste, and if you make something great, add a comment!)

500g Chicken cut in to small pieces
4 frankfurter sausages cut in to small bits
1 large onion, finely diced
1 large pepper, finely diced
3 garlic cloves, finely diced
1 to 2 vegetable stock cubes
300g rice – long grain
olive oil


Place the frankfurter pieces in a large frying pan (or electric frying pan) and add a tablespoon of olive oil.

(Pictured is actually Spanish chorizo, but we usually use Herta® frankfurters – using chorizo was an experiment, but wasn’t quite as good)

Add a good dash of paprika. Heat the frying pan and fry the frankfurters for a few minutes, then add the chicken.

Fry the chicken until all sides are coloured. Add the onion, pepper, garlic and mushrooms to the frying pan. Fry until the ingredients just added are soft.

Add another tablespoon of oil to the pan. Add the rice and stir well. Fry for a minute.

Add enough stock to cover the ingredients. Allow to boil and leave until the rice has cooked (about 9 to 10 minutes).

Check every minute while boiling as it will need stirring and might need additional water to make sure it hasn’t boiled dry.


Lemon Drizzle Cake

I got my first copy of delicious (June 2010 issue) on subscription the other day and was skimming through it when I got to page 77 which is a picture of a lemon drizzle cake and had to make it (even though I have no idea if I’ll eat it).

Please note the following have been modified slightly from what was in the magazine, as there are things I did/n’t do according to the original instructions. 🙂



250g butter, melted
2 lemons
300g self-raising flour
440g caster sugar (if you have normal sugar, just wizz it in a mill, till its super fine)
4 large eggs

Icing ingredients:
40g butter
225g icing sugar, sifted
Zest and juice of 1/2 an orange (or orange juice if you haven’t got one handy)
Zest and juice of 1/4 of a lemon



Heat the oven to 160C (fan oven temperature). Line a 2 litre load tin with baking paper, or grease the sides if you prefer.

Chop the lemons in to thin rings and take out all seeds. Put the lemons in a processor or blender and blend till smooth. Add the butter, flour, sugar and eggs and continue blending till smooth.

Pour the contents of the blender in to the loaf tin. The content should not fill the tin more than 3/4 full. If it does, stop adding. Place in the oven and bake for 50 minutes.

Reduce the temperature by 10C to 150C and cook for another 15-20 minutes. Take out of the oven and place a skewer in to the cake. If it comes out clean, it’s done, but if there is residue, place back in the oven for another 5 minutes. Keep doing that until the skewers clean. Then place the cake on a wire rack and remove all the baking paper. Allow to cool thoroughly (30 minutes).

Once cool, you can now start the icing. Melt the butter in a pan on the hob over a low heat. Add the sugar and juice of the orange and lemon. Stir until soft. Allow that to cool slightly and then drizzle or pour over the cake. Add the zest on top of the icing sugar. Place in fridge to cool.


So here is how I got on… (In pictures)

Lemon drizzle img 1

(Oops – Eggs missing in picture… I’ll get better at this hopefully. The orange juice is a substitute for the orange in the recipe)

This is what it looked like after mixing the cake ingredients together, before pouring in to the lined tin

Lemon drizzle img 2

Once in the tin

Lemon drizzle img 3

After baking for around 1 hour and 15 minutes

Lemon drizzle img 4

The icing for the top – which is yellow, not like the image which was white?!

Lemon drizzle img 5

After decoration

Lemon drizzle img 6

Well, not exactly as good as the image in the magazine, but not bad!


It’s not half bad. It isn’t quite as solid as it could be at the base, could have done with another 5 to 10 minutes cooking. So only thing I would change next time are that after cooking for 45 minutes, turn the oven down 20 degrees c and cook at that lower temp for 30 minutes before testing with a skewer.

Update 2

I took half the cake to work this week and it didn’t last long past lunch! The response – just like the magazine title, delicious (and what’s the next weeks cake!)

Mulligatawny Soup

Tonight we are having our friends round which means we need a full spec dinner.

So we are serving:


Prawn cocktail or
Mulligatawny soup (below)

Main Course

Meatballs with spaghetti and garlic bread


Neapolitan ice cream banana split with chocolate sauce or
Apple and rhubarb crumble or
Lemon drizzle cake

So here is the recipe for Mulligatawny soup:


2 medium onions – peeled and cut in to bits
1 large carrot – peeled and cut in to bits
1 medium cooking apple – peeled and cut in to bits
1 small turnip – peeled and cut in to small bits
1 tablespoon of medium curry powder – ½ if using strong curry powder
56g of plain flour
900ml of vegetable stock
1 bouquet garni
Bacon – 2 to 4 slices

(The image above is enough to make a batch and a half as we have a lot of mouths to feed)


Place all cut up ingredients in a large saucepan and add the flour.

(Flour not yet added in the pic above)

Mix well to coat all vegetables with flour. Add the boiling stock and stir thoroughly, making sure the flour is off the bottom of the pan.

(Flour and stock have been added above)

Add the curry powder and bouquet garni and stir.

Turn the heat to medium and simmer for 40 minutes.

Use a flat bladed spatula and stir, scraping the bottom of the pan frequently; otherwise the soup will burn to the base and the flavour will be altered.

After the 40 minutes of simmering, blend the soup.

The result should be a golden soup.

Now, cut the bacon in to small pieces about 1cm squared or less and fry. Serve the soup hot and add fried bacon bits to the top.