So I was perusing the shelves of a cafe/restaurant/shop in town called Zannas Flavour Cafe and there sat a tempting jar of masala spice. I couldn't resist so I bought it and few other lovely items. When I got home I began my quest for the right Pinterest recipe for my new masala spice. I settled on "5 Ingredient Chicken Tikka Masala" from Pinch of Yum.
The recipe was straight forward and delicious. You probably won't have all the ingredients on hand but they can all be found easily in your local grocery store. If you have a food processor or blender making the paste will be a breeze. Hint, double your recipe and freeze the extra for another blissful meal.
Throw all thepaste ingredients into the blender and pulse away. It will come together very easily. Don't overdue it, you are looking for the consistency of a paste not a liquid. Once you've got it looking like a paste open the lid and enjoy the aroma.
The recipe suggests marinating the chicken for 30 minutes, I say the longer the better. Once the chicken has been marinated you can begin to make your sauce. Most recipes suggest heating up the paste in some oil (I used coconut oil) in order to release the flavours. You'll know when the flavours have been released because the air will smell divine. Now your ready to add your marinating chicken and all of its goodness to the pan and cook until chicken is nearly done. Then add your tomato puree and coconut milk (I used full cream instead). The combination will result in a deep orange coloured sauced that will provide you with layers of flavour. It will taste as good as it looks and smells.
Time to plate it. Basmati rice topped with your "from scratch", masala sauce, topped with cilantro will transport you to "taste bud heaven". Serve with naan bread and chutney on the side for a perfect meal.
5 Ingredient Chicken Tikka Masala Recipe
The following recipe comes from Pinch of Yum and serves 6 -8
2 onions (I used one yellow, one purple, together totaling about 3 cups when chopped)
5 cloves garlic
a 2-inch piece of fresh ginger
3 tablespoon garam masala
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon cumin
1½ teaspoons ground cloves
2 teaspoons salt
½ teaspoon cayenne pepper (I skipped the cayenne and added a seeded serrano pepper)
a small pile of of cilantro stems
a fistful of almonds
juice of one lemon
Run everything through the food processor as-is until mostly smooth (see picture) and you're done. Make this paste once and keep it in the freezer and you've got what you need for 5 ingredient Chicken Tikka Masala FROM SCRATCH for many happy days. Makes about 1½ cups of paste.
A special occasion (aka excuse) was just what I was looking for to bring this indulgent dessert to the table. My sister found this recipe on Pinterest and messaged me with it. While she probably knew I'd try my hand at it sooner than later, and she was right, she didn't get to indulge. She lives in Canada and I live in South Africa, so she'll have to whip it up herself.
The occasion for the cake was the combination of a farewell and early birthday party for a short-term volunteer we had working with us for two months. Tristin we're super glad you entered our lives and I for one loved how you appreciated the meals we shared. It was a pleasure to bake you something special as a send off. We'll miss you.
This cake isn't difficult but it is an investment. It has a number of steps but they can be done over a period of two or even three days. It's well worth the extra effort. It's as equally pleasing to the eye as it is to the palate. When's your next special occasion? Just go for it.
Step 1: Caramel Sauce & Step 2: Cheesecake
I made the caramel sauce on Saturday, poured it into a glass jar and popped it into the fridge. The hardest part was leaving the jar closed for two days. I recommend hiding it in the back of the fridge. I made the cheesecake the same day. After it cooled down I left it in the pan but tightly covered it with saran wrap, then popped it into the fridge as well. It keeps fine in the fridge for a day or two. Apparently it freezes well so if you made it well in advance that's an option.
Step 3: Bake your Cake
I made the cake on Sunday afternoon. While the cake cooled, I made the salted caramel buttercream icing. I put the cake and cheesecake layers together, iced it and then put it in the fridge. The recipe actually recommends refrigerating it prior to pouring the caramel sauce and chocolate ganache over it.
Monday evening I zapped the remaining caramel sauce in the microwave to thin it a little, poured it over the cold iced cake, then topped with the ganache. I put it back in the fridge for about a half hour just long enough to set the ganache nicely. Then I served it up after a delicious meal.
The Final Masterpiece
Now you must pick sides...
Salted Caramel Chocolate Cheesecake Cake Recipe
This delicious recipe brought to you by Shugary Sweets
Yield: 12-15 servings
Prep Time: 4 hours
Cook Time: 1 hour
Ingredients:For the cheesecake:
This delicious recipe was found on Pinterest and brought to you by Shugary Sweets
All things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook.