Chocolate chip Muffins

 

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 cup (200g) granulated sugar
• 1/2 cup (41g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 3/4 cups (315g) semi-sweet chocolate chips
• 2 large eggs, at room temperature
• 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature
• 1/2 cup (120ml) vegetable oil*
• 1/2 cup (120ml) whole milk, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract

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Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
2. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
3. Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky.
4. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)
5. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.

Tandoori chicken - air fryer

 

Air Fryer Tandoori Chicken

Making Air Fryer Tandoori Chicken is so quick and tastes sensational. Tender, juicy chicken with a charred crispy-smoky exterior, this is authentic Tandoori chicken that cooks in record time. Serve with salad, flatbread and pilau rice for an Indian style feast!!

Prep Time10minutes mins

Cook Time16minutes mins

Marinating time30minutes mins

Total Time56minutes mins

Course: Appetizer / Party food, Main

Cuisine: Indian

Keyword: Air Fryer Tandoori Chicken

Servings: 6

Author: Lucy Parissi | Supergolden Bakes

Equipment

• Cosori Air Fryer
• Instant Read Thermometer
• Beetroot Powder
• Garlic Crusher
• Ninja Foodi DualZone Air Fryer
• Spray Bottle

Ingredients

For the marinade

• 2 tbsp vegetable oil or ghee (or see notes)
• 2 tsp sweet paprika or
• 2 tsp salt
• 2 tsp Garam Masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp cayenne
• 1 cup (250g) plain yogurt
• 2 tbsp fresh lemon juice
• 4 garlic cloves , minced
• 1 tbsp fresh ginger , minced
• ½ tsp beet root powder or couple drops red food color (optional)

For the Chicken

• 8 chicken drumsticks , with skin or skinless as preferred
• 4 chicken thighs , boneless and skinless
• salt and freshly ground pepper , to taste
• fresh cilantro (coriander) to serve

Instructions

Make the marinade

• Heat the oil or ghee in a saucepan and add all the spices. Stir over medium heat for a couple of minutes or until the spices turn fragrant. Set aside to cool.
  2 tbsp vegetable oil or ghee, 2 tsp sweet paprika or, 2 tsp Garam Masala, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp cayenne
• Combine the yogurt, lemon juice, minced garlic and ginger in a bowl or a lidded pyrex dish. Stir in the spice mixture, salt and food coloring, if using.
  2 tsp salt, 1 cup (250g) plain yogurt, 2 tbsp fresh lemon juice, 4 garlic cloves, 1 tbsp fresh ginger, ½ tsp beet root powder or couple drops red food color

Marinate the chicken

• Make a few slashes on the thickest part of the chicken legs and thighs using a sharp knife to allow the marinade to infuse more deeply. Pat dry with kitchen paper.
  8 chicken drumsticks, 4 chicken thighs
• Add the chicken to the marinade, turning so that is covered all over. Leave for a minimum of 30 minutes or a maximum of 6 hours in the fridge.

Air fry the chicken

• Preheat the air fryer to 400°F / 200°C. Mist the basket with oil and place the chicken in it, spaced slightly apart (you will need to cook in batches unless you own a Ninja Foodi DualZone Air Fryer). Discard any leftover marinade.
• Air fry for 8 minutes, turn the chicken over and cook for a further 8 minutes or until the chicken is at least 165°F / 75°C. You can cook it for longer until the chicken is slightly charred. Rest the chicken for five minutes before serving. Season, to taste.
  salt and freshly ground pepper

Serving suggestions

• Serve your tandoori chicken with pilau rice, naan bread, a quick cucumber, onion and tomato salad, cilantro and some cooling yogurt.
  fresh cilantro

Kisir Turkish bulgur salad

 

Ingredients

• ▢ 2 cups Bulgur Wheat dry (I used Turkish Bulgur) - not coarse/extra coarse
• ▢ 3 cups boiling water
• ▢ 1/4 cup tomato paste
• ▢ 2 tablespoons roasted red pepper paste
• ▢ 1 tsp. Salt or more to taste
• ▢ 1/4 cup olive oil I used Turkish Olive Oil
• ▢ 1 cup cucumber diced
• ▢ 1 red bell pepper diced
• ▢ 3/4 cup green onion chopped
• ▢ 1/3 cup fresh parsley chopped
• ▢ 3/4 tsp. Cumin powder or 7 spice
• ▢ 1 lemon juiced
• ▢ 2 tbps. pomegranate molasses
• ▢ 1/3 cup purple onion optional
• ▢ 2 tablespoons Jalapeño Pepper optional if you like spicy

Instructions

• In a bowl, soak the bulgur with the boiling water for 20-30 minutes, mixing occasionally until they are soft and tender. Bulgur should not be chewy.
• Meanwhile dice and chop all your ingredients.
• In a frying pan bring the olive oil, salt, tomato and pepper paste to simmer and keep cooking on low for about 5-7 minutes, stirring occasionally to form a creamy tomato paste base. Turn off the heat.
• Add in the bulgur and mix to coat well with the tomato paste. Allow the bulgur to cool down for about 10 minutes.
• In a bowl, add in all the salad ingredients with the bulgur, pomegranate molasses, lemon juice and cumin. Taste to see if you prefer to add more salt.
• Serve right away or cool in the fridge to serve cold.

Yogurt cake

 

French “Gâteau au yaourt” (A No-Measure Cake)

• 4.8 from 13 reviews

• Author:Delphine Fortin
• Prep Time:10 mins
• Cook Time:35 mins
• Total Time:45 minutes
• Yield:8 servings 1x

Discover French children’s favorite dessert! The school-famous “gâteau au yaourt” (yogurt cake) is a super simple no-measure cake to prepare for any occasio

Ingredients

SCALE

• 1 container plain yogurt
• 2 containers sugar
• 3 containers all-purpose flour
• 1 Tablespoon baking powder
• 1 container vegetable oil, neutral in taste
• 3 large eggs
• 1 teaspoon vanilla extract or lemon zest (optional)

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) spring form.
2. In a large mixing bowl, pour the plain yogurt.
3. Add the eggs, sugar, vanilla extract and oil. Whisk until combined.
4. Wash the yogurt container and dry it.
5. Add all-purpose flour, baking powder, and mix well.*
6. Pour into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving. The cake will keep in an airtight container for up to 5 days.

Mediterranean eggplant chickpea salad

 

Ingredients

For the salad

• 1 medium eggplant, cut into 1- inch rounds 
• 3 Tablespoons olive oil 
• 1 - 15 ounce can of chickpeas, drained and rinsed 
• 4 roma tomatoes, diced
• 1/2 of an english cucumber, diced
• 5 green onions, chopped {about 1 cup of chopped green onion}
• 2 cups freshly chopped parsley

Dressing 

• 1/4 cup extra virgin olive oil 
• 1 Tablespoon red wine vinegar 
• 1 lemon, juiced
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pe
• 1 to 2 teaspoons of your favorite spice {I like sumac or za'atar in this salad}

Instructions

Chop the eggplant into 1-inch rounds. Sprinkle each eggplant slices with salt on both sides and let sit for 30 minutes {this helps to remove bitterness}. Rinse and pat dry with a paper towel. 

Pre-heat grill to medium heat.

Drizzle eggplant with the 3 Tablespoons olive oil and grill until tender and browned, about 5 minutes per side. Let cool completely and then dice up the eggplant. (Cubed and airfried for 18 mins 400F , shake) 

In a large bowl combing the eggplant, chickpeas, tomatoes, cucumber, green onions and parsley and mix. 

In a small mixing bowl or mason jar combine the olive oil, red wine vinegar, lemon juice, garlic, salt, pepper and spice of your choice. Mix well.

Drizzle the dressing on the salad and gently toss. Taste and adjust seasoning.

Serve as a side dish or add a scoop to grilled chicken or fish or to a pita sandwich.