CasualCook

        MINI CHICKEN POT PIES Mini Chicken Pot Pies are the homiest and most comforting food. Puff pastry shells are filled with a creamy chicken, vegetables and gravy mixture. I'm going shop-bought on the puff pastry and home made on the filling to keep things quick and simple.  HOW TO MAKE MINI CHICKEN POT PIES - Beasure to let the puff pastry thaw on the counter for 20 - 30 minutes. When thawed, the puff pastry should pliable enough to cut or unfold without cracking  but not so soft that it feels floppy in your hands. If it starts to crack, let it thaw at room temperature a few more minutes. If it feels too soft, chill it in the fridge for 30 minutes. - The filling of the pies start with a roux. Made from butter, flour and milk which helps to thicken the cooking liquid to make a sauce. Milk can be substitute with cream. - You can use left over chicken if you have it on hand. Cook the vegetables without the meat then stir the cooked chicken into the ...

       BASQUE BURNT CHEESECAKE  It is a no crust cheesecake with a rustic appearance. A soft gooey centre and not overly sweet with a hint of burnt caremal from the burnished top. This cheesecake is truly something to love.  TIPS TO BAKE BASQUE BURNT CHEESE CAKE : Make sure all ingredients are in room temperature. It ensures a smooth mixture. : Time and temperature are the most important parts of this recipe. I'm using a 6-inch cake pan. In my convection oven, I bake it at 200c for 40 minutes. (But time may vary depending on your oven). You should not bake the cake longer then indicated, even if it looks a bit wobbly in the centre. If you leave in the oven too long it will result a curdle cheesecake texture. Even though you want the cake to look dark, you don't want it to burn. If it gets too dark fast while baking, cover with aluminum foil. Should you find that your cake is almost close to baking but hasn't taken on the colour you like. What you can do is ...

                  LEMON LOAF I always been a fan of lemon flavours. This easy lemon loaf is perfectly tangy and bursting with fresh lemon flavour.  This better is made with freshly grated lemon zest and fresh lemon juice and then top with a crunchy sugar glaze that crystallizes on top, giving a constrasting texture to the soft crumbs underneath. I actually prefer this loaf after it has set for a day. It gets more flavorful. Anybody fond of lemon will love this cake. TIPS TO MAKE LEMON LOAF - It is really just a basic cake mix. Butter, sugar, eggs, milk  - with lemon added in. Because it's just a basic cake mix, you need to make sure the quantities are correct.  - Don't leave the lemon zest, that is what gives it the wonderful lemony flavor. Make sure you only grate the yellow part as the white part is extremely bitter. - I rub the lemon zest into the sugar before adding the butter. This releases the citrus oil and gives th...

             EGGLESS OAT COOKIES You'll love these super crunchy, rich buttery oat cookies. They're just one of those classic cookies everyone will love. This recipe is egg free and made with simple ingredients. Made in one bowl by hand, don't require any chilling and can be baked right away. Use this perfect oatmeal cookie recipe as a base for add-ins such as chocolate chips, raisins, dried cranberries, nuts and for an extra special twist, add cinnamon powder for that lovely hint of warmth and spice.  Let's get baking! INGREDIENTS - 300g all purpose flour - 300g salted butter - 150g castor sugar ( increase or reduce the amount to your preference) -  200g rolled oats  - 2 tbsp fresh milk - 2 tbsp golden syrup (optinal) - 1 tsp baking soda METHOD - Pre heat oven to 170c  - In a medium bowl combine the flour and baking soda. Set aside - In another bowl, cream together the butter and sugar. Add flour mixture into the butter and sugar m...

             CORIANDER CHICKEN A quick and easy chicken recipe where chicken pieces are marinated using yogart and chili powder which is then flavoured with Indian spices. The freshness of mint and the flavour of corriander enhances the taste of the gravy. It's very different from  the common Indian curries that you might be used to eating. Dry or gravy version. This chicken dish can be enjoyed with steamed rice or rotis . Hope you give this recipe a try and make it a staple dish in your home. Let's get cooking! INGREDIENTS - 750g. bone-in, skinned chicken pieces  - 2 tbsp chili powder - 1 cup plain yoghurt - 1  1/2  tsp tumeric powder - 10 shallots ( cut into thin slices) - 2 tbsp ginger paste - 1 tbsp garlic paste - 5 green chillies  finally chopped (adjust as desired) - 2 tbsp dry chili paste ( more or less according to your heat preference) ( Please check my previous post how to make home made chili paste) - 2 tbsp corriand...

  ORANGE CHOCOLATE CHIPS                        MUFFINS These homemade muffins are quick to make and are not very sweet. They truly make the perfect snack or great for breakfast. Kids will love them! Fresh orange juice and zest in the better gives these orange muffins a sweet and aromatic orange zing and by adding chocolate chips make everything better! When fresh, these muffins have a subtle taste, the orange flavour will be stronger after a day.  HOW TO MAKE ORANGE CHOCOLATE CHIPS MUFFINS - For assertive orange flavour that shines      beautifully into the muffins. I'm using both  the zest and juice of the fresh orange and  adding a tiny bit of lemon zest. Orange zest  alone yields sort of flat citric note, while lemon brightness the flavours up without making the muffin taste lemony. When zesting your fruit avoid white layer which taste very bitter. If you want a stronger orange flavo...

         STUFFED CHICKEN BREAST                    WITH MARINARA SAUCE       This delicious stuffed chicken breast recipe is really easy to make. Tender and juicy on the inside with an amazing cheesy, broccoli and mushroom filling, covered with marinara sauce and topped with a generous amount of melted cheese for a complete and satisfying meal.  How to make Stuffed Chicken Breast with Marinara Sauce  - The chicken breasts are rubbed with     seasoning and pan seared on both sides.   You don't need to fully cook the chicken   since it will finish cooking in the sauce. - Lightly secure openings of chicken breast      with toothpick so the filling stays secure.        Don't forget  to remove the toothpicks once    seared, it'll be more difficult to remove  them once the sauce is added.    - You can use ...