This might not be the original version of tikka masala, but it’s a good one – one that I make every time I make tikka masala. If carrots and chickpeas aren’t cheap when you want to make it, feel free to add other vegetables – for example peas, cabbage, bell peppers etc.
500gr chicken fillets
1 can of chickpeas
3 cloves of garlic
1 can of coconut milk
5dl cream (1 pint/2cups)
2 cubes of chicken stock
1-2 packs of Tikka Masala spice pouches
Paprika powder, salt and turmeric
Butter to fry in
½dcl tomato purée
2tbsp soy sauce
- Grate the carrot, chop the onion finely and press the garlic cloves
- Chop the chicken fillets to cubes
- Empty the can of chickpeas in a strainer and rinse them with cold water to get rid of the salt water
- Heat up a large frying pan or a cast iron skillet and fry all the vegetables, except the chickpeas until they’re brown
- Add the chicken and let it get some color too, but it doesn’t have to ready in the center
- Add the rest of the ingredients and mix it well.
- Let it simmer for at least 10 minutes. Put in salt, paprika powder and turmeric to taste.
This is my favourite recipe of meatballs and is a basic recipe that can be modified to your liking. For example, you can add 5 cloves of minced garlic, finely chopped cilantro, paprika powder etc.
1kg minced meat
3 dl milk/water
2 tsp salt
1 ½ dcl bread crumbs
3ml ground black pepper
Butter to fry in
- Preheat the oven to 200 degrees Celsius
- Mix the milk/water with the breadcrumbs in a bowl, with the salt and pepper, and leave it to swell.
- While the breadcrumbs are swelling, chop the onions finely and fry them in the butter until golden brown. Put them aside to cool.
- In a large bowl, combine the minced meat with the onions, the eggs and the breadcrumb mixture. Add more seasoning if necessary.
- Scoop up a generous amount of mix with a teaspoon and form meatballs. Put them on a baking tray, with oven paper on it.
- Bake them in the oven, in batches, until they’ve got a nice dark brown colour.
- The meatballs can be frozen for up to 6 months.
- Serve with boiled potatoes, mashed potatoes or pasta
I’ve just made gingerbread for Christmas thought I would share my recipe with you. It’s a basic recipe that tastes really good on its own, but you can definitely play around with the spice mix a bit. I eliminated the dry, grounded bitter orange peel because I have a severe allergy to citrus fruits. Remember that this recipe takes a bit of time to make since the dough need to rest for 24 hours before you actually make the cakes.
- 125gr butter
- 3 tbsp dark syrup
- 3/4 dl water
- 2dl granulated sugar
- 1 teaspoon bicarbonate
- 2tsps cinnamon
- 2tsps dry ginger powder
- 2tsps bitter orange peel
- 1 tsp clove
- 8dl flour
- Measure the water, syrup and sugar in a small pot and bring it to a boil. Boil for about 1 minute and the put it aside to cool.
- Put the butter into the pot and allow it to melt while the pot cools down.
- Measure all the dry ingredients in a cake mixer, with the bread hook or cookie hook on.
- Once the butter has melted, and the pot has cooled of a bit, whisk everything together a bit.
- Put the liquid into the cake mixer and start it. First on low and the turn it up to medium.
- Wrap the dough in cling film and let it rest in the fridge for about 24 hours.
- Before you start rolling out the dough, put the oven on 200 degrees Celsius, 390 Fahrenheit.
- Roll out the dough and use different types of shapes to make the cookies.
- Bake the cookies in the oven for 3-5 minutes at 200 degrees centigrade.
This recipe makes about 100-150, depending on how thick you roll the dough (and how much dough you eat 😉)