Baked Chicken with Honey and Mustard

''I got this idea from some recipes I read by made it my own by throwing in different marination ingredients. It was very delicious''

Ingredients:

1 kg of large chicken pieces (skinless or with skin)

1 full tbsp of real honey

1 tsp mustard paste

3/4 black pepper powder

12 cloves of garlic with the skin on

1-2 large onions sliced

1 1/2 tsp vinegor

1/2 tsp paprika

1 tsp of oregano

salt to taste.

1-2tsp soya sauce

1/2 knorr chicken bullion cube

olive oil 1-2 tbsp

Method:

Wash and drain water from the chicken.

Pre heat the oven to 220C.

Grease the baking tray with olive oil. Then spread the sliced onions and garlic on the tray.

In a bowl, add in the chicken and marination ingredients. Mix well with the hands, ensuring that chicken get well coated with the marination.

Keep aside for 20 minutes.

Bake for about 20 minutes. Turn the chicken pieces around and bake for another 15 minutes. 

(Make that the juices came from the chicken does not dry out in the tray, otherwise the chicken will get burnt.

I removed the onions and garlic after about 30 minutes but if u prefer it can be left to get browned and caramelized)

Wholemeal Sponge Cake

Ingredients:

Sponge Cake:

175g butter

175g light brown sugar

3 eggs

125g wholemeal flour

50g plain white flour

2 1/4tsp baking powder

1/4 cup full cream milk

Filling/ Icing:

175g icing sugar

75g butter

1 orange

Method:

Set oven at 180C.

Grease and base line a two 7'' tins.( I used a square tin to make a one layered cake)

Place margarine and sugar in a bowl and cream together until light and smooth.

Beat the eggs and add to the mixture gradually. beating well between each addition.

Fold in the flour until mixed evenly. Dissolve the baking powder in the milk and fold in to the cake mixture evenly. 

Divide the mixture between the two tins and bake in the oven for 30min or until firm to touch. Remove and cool on wire rack.

To make icing:

sift the icing sugar into a bowl and add the butter. Beat until smooth. Grate the rind of the orange and squeeze the juice. Add to the butter icing and mix well. Spread over the cake and put the remaining cake on top.

( I added the icing on top of my square shaped cake)

Spiced Coconut Cookies

These cookies are so easy to make and ideal for tea time.

This recipe is adapted from a Cookbook from Christine Frame.

Ingredients: To make 28

100g butter

100g sugar

1egg

100g self raising flour

(or 100g plain flour and 3/4tsp baking powder)

Pinch of salt

1/4tsp ground cinnamon

1/4tsp ground mixed spice

75g desiccated coconut

Method:

Set the oven at 180C.

Cream the butter and sugar together, and add the egg. Mix well.

Sift the flour, salt, spices together. Fold into the creamed mixture with the coconut.

Put teaspoons of the mixture well apart on greased baking trays and bake for 15-20minutes until golden. Cool on wire rack.

Chocolate Brownies

There are chewy chocolate squares and absolutely irresistible. Can eat cold or warmed and topped with ice cream.

This recipe is adapted from a Cookbook from Christine Frame.

Ingredients: Make 12

100g butter

40g cocoa powder

2 eggs

225g sugar

50g self raising flour

( or 50g plain flour and 1/4tsp baking powder)

50g cashew nut pieces

5ml vanilla essence

Method:

Set the oven at 180C.

Grease and base line an 8inch shallow square cake tin.

Melt butter over a low heat and stir in the cocoa.

Using an electric mixture, beat the eggs and sugar until pale and fluffy.

Sieve the flour and roughly chop the nuts.

Mix the cocoa mixture with vanilla essence and mix into the egg mixture. Fold in the flour and nuts.

Spoon in to the tin and bake for 30-35minutes or until risen and slightly cracked on top and a tooth pick inserted comes out clean.

Cool in the tin for few minutes and then cut into equal sized squares. Cool on wire rack.

Store in an air tight container.