Feeding Lilith

I really wanted a cinnamon bun where it had strong caramelised nutty undertones. Almost with a side of cinnamon.  These bad boys are exactly that! Paired with a cream cheese frosting, they are sweet and so moreish!  Buns 200g milk (whole works best) 115 g unsalted butter 300g strong white flour 250g plain flour 140g caster sugar 7g instant yeast, sually 1 sachet 2 medium eggs Filling 100g butter 100g dark brown sugar 1-2 tbsp cinnamon  Icing 60g full fat cream cheese  12.5g unsalted butter 250g icing sugar  2tbsp milk 1/2 tsp vanilla extract  How to do On a medium heat, we want to heat the butter in a saucepan and just kinda leave it. Stirring occasionally, once it turns a beautiful dark yellow with brown specs, this is when it's done!  Take off the heat, pour in the milk and leave to cool. We want this mixture to be warm but not hot! This will kill the yeast!  In a separate bowl, combine the flours, caster sugar and yeast. Whisk the d...

This pulled chicken was simple yet absolutely delicious!  I've been having a lot of rice recently so I opted for jacket potatoes. I did these in the air fryer and I'm never going back! Talk about crisp!  Anyway, back to the actual recipie! I used a kg pack of chicken thighs in this recipe to allow lots left over for lunch/ dinner tomorrow. You can easily use chicken drumsticks and shred the chicken off to save some pennies! Just reduce the stock by half. This fed 3 adults, one with seconds and a little lady with about 2 portions left over. Feel free to half this recipe!  Ingredients  1kg pack of chicken thighs  2 onions 3 garlic cloves 2 tsp cumin 2 tsp ground coriander  4 tsp smoked paprika  3 tbsp tomato puree 1 carton of passata  2 tbsp low salt soy sauce  2 tbsp maple syrup   200ml low salt chicken stock Bag of spinach  How to do  Heat a little oil in a deep saucepan on a medium heat and fry off the chicken...

This autumnal butternut squash risotto is warming and filling. This was enjoyed by the whole family and fed 2 adults and 1 little perfectly with none leftover.  This can technically be made with long grain rice, if you continue to cook until bloomed, it gives a faux risotto texture. If this is something you'd be interested in me making let me know!  Ingredients  1 butternut squash  700ml low salt veg stock 2 tbsp unsalted butter 1 onion 1 stalk of celery  2 garlic cloves  1 bay leaf 1 tsp dried thyme 140g risotto rice 50g parmesan  How to do Start by peeling the butternut squash. Cut into cubes and divide by half. Pop half into an oven proof dish with a dash of oil on 180⁰c. I tend to pop it in and forget about it!  The other half - pop into a saucepan with the stock and bring to the boil.  I blitzed the celery, onion and garlic in the food processor. However, diced/ minced is fine!  Heat a large saucepan on a low to medium h...

My food shop isnt due until tomorrow and atlas, I needed to cook dinner tonight.  So, I present thee with the easiest curry you will ever make. I used a food processor in this recipe; however, if you do not own one that's no worries! Opt to dice or grate the ingredients.  I really bulked this out with veg to get it to stretch. It comfortably serves 2 adults and 2 littles.  This is a vegan recipe, if you want to add meat I recommend grabbing some chicken drumsticks and shredding into the curry. Ingredients  2 carrots  2 onions 3 garlic cloves  Small chunk of ginger 1 tbsp mild curry powder  1 tin of lentils 1 tin of coconut milk Dash of water, around 100ml 1 low salt Chicken or veg stock cube How to do Blitz your carrots, onions, garlic and ginger in a food processor. Pop into a deep saucepan with a little oil and sweat for around 5-10 mins until fragrant and soft. I recommend a medium heat. Add your mild curry powder and cook for an additio...