Tuesday, 7 October 2014

Announcing the Indian #chaiparty event and a recipe for Khari puff sticks

With the weather changing and the cold creeping in on us, its getting more and more depressing. Diwali is coming up, so that's something to look forward to, but come November and then we are in that awkward state, where you know Christmas is a few weeks away, but not close enough to start planning or shopping for. So we at Bloggers' Buzz thought we should do something to bring the colour back into gloomy London by hosting an Indian #chaiparty. Yup, a traditional afternoon tea party with an Indian touch. Its going to be held in a leafy bylane of SE10, conveniently located for everyone to get to and we've collaborated with some fabulous brands which we shall be revealing in the next couple of weeks. You can call it a supper club of sorts, cos we are going to be cooking and serving the food we serve at the event, but we are not following the traditional sit down supper club format. I don't want to reveal too much now, but i promise this is going to be a super duper fun event.

What's a chai party without some steaming hot, well chai? Tea India, with their exotic range of rich, flavourful teas have gladly agreed to be part of the #chaiparty and will be providing us the tea for the afternoon. We will be serving a tea inspired cocktail as welcome drink and there would be unlimited glasses of masala chai doing the rounds.
Talking about food, we don't want to harp on the word fusion, but we promise it would be something fabulous. It would be predominantly Indian inspired but with a touch of what the quintessential afternoon teas are all about. To give you a teaser, we're thinking gajjar ka halwa tarts, vodka spiked golgappas (I know!!), mango flavoured macarons, lamb and pistachio kofta's etc. 

If thats not enough, we also have in store some fun festive games, mehendi corner, music and dancing to get the party going. The tickets will go on sale soon, and spaces are limited, so you might want to jump in and book one off right away. I shall be back with more details but till then, leaving you with a lip smacking canapé.

Since we are on the whole fusion food topic, here is a recipe for the traditional Khari biscuits (spiced puff pastry biscuits), but with the addition of Parmigiano Reggiano cheese, it takes on the form of cheese sticks, that, needless to say, no one can stop with just one. Topping 2, with a South Indian twist, were my absolute favourite. I cant explain the aroma while these were baking. 

Makes around 20 long cheese sticks
Puff pastry- 1 pack, thawed
Parmigiano Reggiano cheese- 1 cup, finely grated
IMG_4627Topping 1
Dried fenugreek leaves- 1 tbsp, crushed
Pepper- around 1/2 to 1 tsp
Red chilli flakes- 1 tsp (optional)
Sea salt- to sprinkle

Topping 2
Oil- 1 tsp
Cumin seeds- 1/2 tsp
Curry leaves- 1 sprig, fresh ones
Shallot- 1 small, finely chopped
Salt- to taste
PicMonkey Collage
Preheat oven to 176C and line 2 baking trays with baking paper
If your puff pastry is not ready rolled, then roll it out to about 30 cms, 1/4 inch thickness.
Cut this sheet in two and sprinkle them both with Parmigiano Reggiano cheese . Generously
Sprinkle all the ingredients for topping one, one after the other on top of the cheese and using a rolling pin gently roll over the pastry sheet, just to put the ingredients all in place and to make sure they don't fall off.
Cut into long strips and carefully place them on the baking tray 1/2 inch apart.

For filling two, heat oil in a small pan and throw in the cumin seeds and curry leaves
Once they turn crisp, in about a minute if the oil is perfectly hot, add the finely chopped shallot and keep sauteing till they turn crisp.
This could take a while, but make sure you don't burn them, or else its could taste bitter.
Once the mix turn crispy, drain them on paper towels and leave to cool.
Once cool, crush them with a pestle and mortar, not to paste like consistency, but leaving a bit of bite to it.
Season with salt and sprinkle this mix on top of the puff pastry.
Cut them in strips and place on the baking paper.
IMG_4638Bake for about 15 minutes or till the pastry is golden brown in colour.
Take out of the oven, cool for a few minutes and bite into the crispy puff sticks warm.
Serve with a cup of tea and its perfect.

Sending the Cheese Sticks for the Parmigiano Reggiano #dinnertogether competition in association with London Restaurant Week. Wish me luck :)

Wednesday, 1 October 2014

Bitterballen (Dutch beef croquettes)

We were in Amsterdam last week for Ro's cousins graduation and other than doing all the wild stuff Amsterdam is known for, we also got around to sampling some of the Dutch food. Well, Ro and his cousin wanted to eat Indonesian food, while i made a big fuss and said I wanted to try Dutch food, which to be honest was nothing to brag about at the end of the day. I tried fried cheese, bitterballen, stroopwaffels (waffles filled with caramel syrup), poffertjes and i was almost talked into trying the raw herring, but that definitely didn't happen. 

The bitterballen was my favourite from the lot i tried and i had to figure out how to make them at home. I scouted around for recipes and finally put together all the info i got and came up with my version. Its basically white sauce and meat mixed together, refrigerated, made into balls and deep fried. Yeah, whats not to like about that? 

I am soooo going to serve this as an appetiser at my next party which reminds me, i haven't thrown a party in so long. Work and other commitments have got in the way, but don't get me wrong, I'm loving every bit if it. Bitterballen is served with a mustard dip, since I'm not that big a mustard fan, i made my own version with the addition of some mayo and chilli sauce.

Makes around 30 medium size croquettes
Stewing beef- 400 to 450gms, cut into cubes
Ginger garlic paste- 1 1/2 tsp
Meat masala- 1 tsp (optional)
Salt and pepper- to taste

Minced beef- 1 1/2 cups
Butter- 90 gms
Flour- 2/3rd cup
Beef stock- 2 1/4 cups
Nutmeg- a generous pinch
Salt and pepper- to taste
Parsley- 1 tsp

Egg- 1, large, beaten
Bread crumbs- 1/2 cup
Oil- enough to deep fry
Cook the beef with the ginger garlic paste, meat masala and enough salt and pepper till done. I used a pressure cooker to make this process faster, but you are more than welcome to cook them with some water on the stove top, or use a slow cooker.
Once done, shred using a fork, mince in the food processor or just finely chop.
This mix can go right into the freezer.

Make a roux by melting the butter on medium heat and slowly whisking in the flour to form a smooth paste.
Pour in the beef stock bit by bit, whisking well after each addition, and the roux absorbs all the liquid.
Season with nutmeg, salt and pepper, stir it in.
Add the beef and chopped parsley, mix thoroughly.
Take it off heat and transfer to a shallow container
Cover and refrigerate for a minimum of 1 hr for the mix to harden which would make it easier to work with. This step is highly advised. *
When ready to fry, take the mix out of the refrigerator.
Take about 1 tbsp of the mix and roll into a ball, roughly the size of a golf ball. Arrange on a baking tray lined with baking paper.
Meanwhile, pour in the oil into a frying pan, and heat on medium heat
Drop a crumb into the oil and if its floats to the top immediately, then that means the oil is hot enough.
Quickly dip the balls in the egg, roll in the bread crumbs and drop into the oil.
Once it turns golden brown, turn it over and fry the other side.
Once golden and fried all over, transfer to a kitchen towel to drain.
Serve hot with a mustard dip.
Notes:*I lined my baking tray with silver foil and spread out the mix so it would firm up faster and evenly. I also kept it over night in the fridge, covered.
I am not a fan of plain mustard, so i mixed a bit of mayo into the mustard for the dip.
I also froze the remaining balls, after dipping and rolling them in eggs and crumbs. Placed them in a ziploc bag for a rainy day.
Adding cheese to the beef mix is not something i didn't think about, but it was too late to defrost the cheese from the freezer. Feel free to add some. Cheese can only take it a notch higher.
You can try the same with any meat or even seafood. Finely chopped cooked vegetables should do the trick as well.

Thursday, 25 September 2014

Brownie butter cake

IMG_4534 (2)
Brownie and a butter cake together. Need i say more? Yeah, didn't think so. Every other day Ro asks me, whats for dessert, do we have cake, whats for tea and the answer to this most of the time is, er chocolates? fruit? He gets distracted with those options most of the time, but otherwise he makes a face and pretends like I've deprived him of his basic necessities.

I made my custard cake sometime last month on a whim, (mostly to finish off the last of the custard powder and baking soda that had gone past expiry) and I wasn't sure it would work because expired baking soda fetches the most horrid cakes. To my surprise however, this one turned out so so good, much better than the first time and it stayed perfectly moist at room temperature for about 5 days- all i did was cover the cake pan with foil.
IMG_4508 (1) 
I put Ro through the torture of watching Great British Bake Off and about 2 weeks back on a Sunday evening he wanted to eat cake and trying to get me off the couch challenged me to bake a cake in 1 hr. He did the whole GBBO intro line and all, and me like an idiot fell for it. So i got around baking my mums beat and bake chocolate cake- a cake id grown up with, but never managed to get right for some strange reason. This time I was so hasty with the recipe and couldn't care if it turned out nice or not cos 1- I'm not a chocolate cake fan and 2- Ro would eat anything with chocolate, no matter how it turns out. Surprise, surprise I'd made the most perfect chocolate cake in less than an hour. I was so proud of myself, not because i did it in time, but because i managed to get the taste bang on- the taste of the cake just as i remember from my childhood. Needless to say, the husband polished it all off in no time.

Since the cake luck was prevailing right now, I decided to bake a cake again, today. When I'm in the cake baking mood, its almost always a new recipe I put to test (along with my patience). I'd bookmarked Bee's brownie butter cake ages back and had completely forgotten about it till this morning when i was scouting my bookmarked list. I checked if i had all the ingredients, and except for brown sugar, i had all the other things needed. I still decided to go ahead, substituting brown sugar for demerara sugar.

I initially thought it was going to take time, but nope, had it all done in under an hour again and its a cake that can actually make someone say wow. I am not a big fan of brownies, so i really didn't care too much for that layer, but omg the butter cake was so so good. Moist like nobody's business and so darn tasty. I must remember to make just that one of these days.

Recipe adapted from here
IMG_4517 (1) 
For the brownie base
Dark chocolate- 140 gms, chopped into small pieces
Unsalted butter- 50 gms
Demerera sugar- 50 gms
Egg- 1, at room temperature
Plain flour- 35 gms

For the butter cake
Unsalted butter- 120 gms, at room temperature
Granulated sugar- 100 gms
Vanilla extract- 1/2 tsp
Eggs- 2, at room temperature
Plain flour- 120 gms
Baking powder- 1/2 tsp
Milk- 50 ml
IMG_4525 (1)
Preheat the oven to 180C and line a 20 x 10 cm loaf pan with baking paper.
On a bain marie melt the chocolate and butter till nice and smooth.
Take it off heat, leave aside for a couple of minutes and into it add the sugar. Whisk well
Break the egg into it, and beat till well combined.
Pour into the greased and lined loaf pan and chuck into the oven.
Bake for 15 minutes

While the brownie is baking, get on with the butter cake.
Cream together the butter and sugar in a mixing bowl till light and fluffy. You can either use a hand held blender or a spatula. I wanted it to be as simple as possible, so i didn't use my free standing mixer. Feel free to do so.
In goes the vanilla extract followed by eggs one after the other, beating well after each addition. The mix may look a bit curdled, but don't worry, the flour would sort this out.
Whisk together the plain flour and baking powder in a separate bowl and add it to the batter, alternating with the milk. 
Once the brownie comes out of the oven, reduce heat to 160C and pour the cake batter on top and immediately even it out with a spatula.
Chuck it back into the oven and bake for a further 30 minutes or till a skewer inserted into the centre of the cake comes out clean.
Once done, cool the cake on a rack and let the cake settle before slicing.
IMG_4530 (1)
Notes: Like i mentioned earlier i didn't have brown sugar, so used demerara instead. Please use brown sugar if you have it.
The brownie bit was still very gooey when i cut into it around 15 minutes later. But was fine when i went back to slice it around an hour later. Yes it was torture waiting to dig in. Using a serrated knife helps.
The cake batter when poured on top of the hot brownie melts immediately. Don't panic, just don't wait but try and do the deed as quickly as possible.

Tuesday, 26 August 2014

Mushroom cobbler

Clearly summer is over, like seriously over! Its been raining non-stop since yesterday and I've thoroughly enjoyed staying indoors, snuggling up on the sofa watching brainless sitcoms back to back. We are off to Devon day after and i have so much to do, so I'm not quite enjoying the wet and windy day today. 

Chilly days like these call for warm bakes and crusty bread. So i got around to making this tasty mushroom cobbler by Marcus Wareing, a first for me actually. I have never tried making a cobbler before- a fruit one especially- and was pleasantly surprised at how nice this tasted. The scone was so flavourful and the perfect topping for the creamy mushroom mix. It does take a bit of time, but hey nothing tasty comes easy right? I had the privilege of meeting Marcus Wareing in person and visiting his signature brasserie Gilbert Scott last year. The place is fab and I'm glad i picked this recipe which is straight off his menu at Gilbert Scott.

Great British Chefs has this amazing array of summer recipes, contributed by the experts in the field and i had a tough time choosing one. My first choice was the hokey pokey ice cream, but the husband definitely thought it wasn't ice cream weather. Second choice was the cobbler, closely followed by the new potato salad with bacon and broad beans (which I'm sooo making soon). I'm entering this post for the GBC Summertime Bloggers challenge and even though summer may be over, there is no harm in embracing the summer bounty that's still in abundance. Crossing my fingers. Wish me luck.

Recipe halved (serves 2)
Scone topping
Plain flour- 87 gms
Baking powder 1 1/2 tsp
Cheddar cheese- 15 gms, grated
Dill- 1/2 tsp, finely chopped
Salt & pepper- to taste
Butter- 50gms, at room temperature
Ice cold water- approx. 1 tbsp
Egg white- for egg wash

Cheese sauce
Milk- 300ml
Bay leaf- 1
Cloves- 2
Thyme leaves- a small sprig
Shallot- 1 small, finely chopped
Butter- 20gms
Flour- 20 gms
Cheddar cheese- 25 gms, grated
Ground nutmeg- a pinch
Salt & pepper- to taste

Mushroom filling
Oil- 1 tbsp
Chestnut mushrooms- 250 gms, quartered
Flat mushrooms- 250 gms, chopped into chunks (same size as that of the chopped chestnut mushrooms)
Paprika- 1/2 tsp (optional)
Baby spinach- 100 gms
Garlic- 5 pods, crushed
Bacon bits- 5 rashers (optional)
Salt & pepper- to taste
First get the scones ready.
Mix together the flour, baking powder, cheese, dill, salt and pepper in a mixing bowl.
Grate in the butter (i thought this was a really cool idea, to grate in the butter, especially if you have forgotten to take it out to bring to room temperature) and mix gently with your hands to resemble coarse breadcrumbs.
Pour in the water, a bit at a time, if you are doubtful, and bring the whole mix together to form a dough.
Don't over work this mix, or else the scone becomes tough.
Keep covered in the refrigerator for at least 2 hours.

While the dough is resting get the cheese sauce going.
Mix together the milk, bay leaf, cloves, thyme leaves and shallot shallot in a saucepan, infuse over medium heat and bring to a simmer.
At this point remove from heat and leave aside to infuse for about 20 to 30 minutes (or however long you'd take to prepare the mushroom filling)

Fry the bacon in a saucepan till crisp.
Drain on paper towels and chop into small pieces.
Heat oil in a large frying pan and throw in all the mushrooms.
Season with paprika (if using), salt and pepper and stir fry on medium heat till it changes colour.
Throw in the spinach followed by garlic and continue frying till the spinach has wilted, the mushroom is cooked and all the water is absorbed.
Transfer to a baking dish.
Also stir in the bacon bits into the mushroom-spinach mix.

Preheat the oven to 180C at this point and get back to the cheese sauce.
Strain the infused milk into a cup and use the same saucepan to complete the sauce.
Melt the butter and add the flour.
Stir with a wooden ladle and cook the roux for about 5 minutes on low heat.
Add the infused milk, bit by bit, into the roux and whisk well to avoid lumps.
Increase the heat to medium-high and simmer for about 10 minutes, to cook the roux.
Add the cheese, season with salt and pepper and nutmeg. Stir it all in.
Pour over the spinach mix. Keep warm.

Take the scone dough out of the fridge and give a nice knead.
Lightly flour your work surface and roll out the dough to 1 cm thickness.
Cut into 7 disks using a 3cm diameter ring and place on top of the mushroom mix .
Brush the scones with egg wash and bake the cobbler in the middle shelf of the oven for about 25 minutes or till the scones turn golden brown and the mixture bubbles.
serve with some crusty bread.
Notes: You can roll out and cut the scones a day or so ahead and freeze them till ready to use.
Original recipe called for oyster mushrooms, i didn't have any, but certainly use them if you can.
I had to desperately use up some bacon and hence added that. Of course you can add chicken, beef or pancetta to the mix to make it a more heavy meal.
If you are using self raising flour for the scones, then reduce the baking powder to 1/2 tsp.
I did add/ omit some ingredients from the original recipe, just to suit our taste.

Wednesday, 20 August 2014

Basic vanilla sponge cake- the best so far

Its been ages since I've posted a cake recipe here. Truth is, i haven't baked a cake in ages. In spite of tempting Ro every now and then saying, I'll bake a cake, I never get around to doing it. I did bake once or twice in between, but fetched not so nice results- that and the lack of motivation to take pictures left me hanging.

This cake was baked way back in June. My sister in law and family were throwing a BBQ party at theirs and I was in charge of dessert. I decided to make Ria's Tropical Mango Pudding Cake, and after harassing her with numerous questions, I was confident enough to go ahead with the recipe. It was probably one of the best desserts I've made so far. Got really good reviews from all the guests and even though it was a bit time consuming, I'm so totally going to make it again, and blog it. Managed to take some pictures with the phone, just so you get an idea of what it looked like. 

Coming to the genoise cake. I suck at it. Like I've never ever got a sponge that is so so soft and spongy, but always managed to over bake it, over fold it, under fold it, under bake it and whatever can go wrong with it, it always used to happen to my sponge cakes. I love eating sponge cakes, and every time i try a new recipe, its a disaster, hence absolute deprivation of sponge cakes.
PicMonkey Collage
I was petrified about Ria's sponge cake recipe and since i was baking for a party, I couldn't afford to screw up. So i searched and searched and searched for a less intimidating one and the search led me to Jo Pastry website which i must say is a treasure trove of information on pastries. His recipe and description and comments on tackling the genoise put me at ease and i decided to go ahead with it. I was so so nervous while the cake was in the oven, but the moment i took it out, i knew id nailed it. It was soft, spongy, evenly/perfectly cooked and all what a sponge cake was supposed to be. There was a bit of left over batter that i used for 2 cupcakes and they were immediately consumed without any regret. 

I had to record this recipe for posterity and its certainly one I'm going to be fall back on for all my sponge cake bases. For those intimidated by the whole genoise cake making process, this is for you. Try it and I'm sure you wont need to look elsewhere.

PS. I baked 2 cakes with the above measurement. Didn't want to take a chance and double it.

Recipe adapted from here (Makes 1, 9x12" sheet cake) 
Milk- 1/4 cup
Butter- 3 tbsp
Vanilla extract- 1 tsp
Eggs- 3, at room temperature
Egg yolks- 3, at room temperature
Sugar- 6 oz (1 cup minus 2 tbsp)
Plain flour- 3/4th cup
Preheat oven to 205C and grease a 9x12 inch jelly roll pan and line with baking paper.
Mix together the milk, butter and vanilla extract in a saucepan and bring to a simmer. 
Take off heat and keep aside.
Into the bowl of your free standing mixer, add the eggs, egg yolks and sugar and beat on high using your paddle attachment for about 8 minutes or till the mixture is really thick and when the paddle is lifted the batter falls down in ribbons and hold its shape for about 5 seconds before dissolving. This step is very very important, don't skip.
Slowly trickle the warm milk mix through the side of the bowl.
Sift in the flour in 3 additions, folding well after each. I did this using the slowest speed on my mixer, just until incorporated. But if you are not comfortable doing this in your mixer, do it by hand using a spatula.
Make sure you scrape the bottom of the bowl while folding, but not too harsh that you deflate the mix.
Pour into the prepared pan and using an offset spatula spread the batter around, making it into corners etc. Even the top so there is consistency in the baking
Bake in the middle shelf of your preheated oven for about 12 minutes till golden and springs back to your touch
Take it out of the oven and when still hot, loosen the sides using a blunt knife.
Turn it out into a wire rack carefully, cool completely and use as required.

Sunday, 17 August 2014

Minced beef kebabs- Summer BBQ with Waitrose

Summer has been fab, like really fab. I also say it 'has' been because, its gone back to sunless, chilly days and cardi's and jeans. I've also been so busy the past 2 months, this is the first weekend off after ages and i wanted to just vegetate on the sofa. Of course after about 2 hours catching up on Pretty Little Liars and Orange is the New Black, i started getting withdrawals. I realised that I actually like being busy, but not so busy it messes up with my mind.

This year BBQ parties have been scarce, with me working on weekends and with our favourite BBQ couple off on holiday. We still managed a few, and we also did our first BBQ at home as well, thanks to Waitrose. The deal was to get some food recipe inspiration from celebrity chef Heston Blumenthal, do a twist on it and serve it at your BBQ. I scouted around Heston's Ultimate BBQ page and wanted to make almost everything there. My first option was the Asian style ribs, closely followed by the steak and parsley sauce. But after some brainstorming (read arguing) with the husband, we finally decided on Hestons beef kebab. A quick shopping spree on Waitrose online, and we had kick started our BBQ weekend.
PicMonkey Collage
I did my own (no fuss) version of it, slightly Indian seekh kebab in nature, and served it with a side of pickled onions, cucumber and tomato salad, asparagus wrapped in parma ham, cous cous, pita bread, a yoghurt sauce and some Indian style corn on the cob. I also made a pitcher of raspberry vodka spritzer and for dessert, a meringue roulade with strawberry coulis. I invited some friends over and held the BBQ party in our common park next door. It was a laid back evening with great company, good food and fab weather.

Summer is still not over, so if you are looking for inspiration to whip up a BBQ feast, then you know where to look.

Serves 4
Beef mince- 400 gms
Onion- 1 small, finely chopped
Garlic paste- 1/2 tbsp
Green chilli-  2, finely chopped (adjust according to preference)
Almond powder- 20 gms
Coriander leaves- a handful, finely chopped
Chilli powder- 1/2 tsp
Cumin powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/2 tsp
Ground cinnamon- a generous pinch
Egg- 1 small, lightly whisked
Salt and pepper- to taste
Oil- 3 tbsp

Wooden skewers- 1o to 12, soaked in water for abut 2 to 3 hours
In a large mixing bowl, mix together all the ingredients until well combined.
make sure you break down the beef mince and nicely incorporate all the masalas and ingredients into the meat, mixing with your hands if possible.
If you think the mix appears to be a bit loose, add some more almond powder.
take small portions of the meat in your hand and press on to the skewers, binding well.
make sure you don't use too much meat on the skewer, or else the weight would make it fall off.
Fire up your bbq and place them on the hot grill, rotating them every couple of minutes.
They should be done in about 10 minutes. Do a check by slicing off a bit and if you don't see any pink meat, you're good to go.
Remove from heat and serve warm.
I wrapped my kebabs in a pita bread along with cous cous and salad and doused some yoghurt sauce on top whereas the husband kept dunking his kebab in the sauce, which he said brought out the flavours much better.

Recipe for the Meringue Roulade can be found here

With thanks to Waitrose for the bbq grill and the voucher for the food and ingredients. 

Sunday, 27 July 2014

Grilled chicken and Comte cheese wraps

Work has been crazy hectic for me with late nights and early morning runs to the kitchen, churning out hundreds of macarons and delivering to Selfridges where we have a stand at the moment as part of the 'Meet the Makers' campaign that runs till the end of August. If you do want to pick up some printed macarons, do drop by :)

Anyways, coming to the recipe. I have trouble sorting out the lunch scene in between all the chaotic baking. I almost always never eat lunch on time and its around 4 or so in the evening that i manage to grab a bite and by then I'm famished. On days i wake up early enough, i manage to make something for lunch, and by make i mean pack the leftovers from last night or make a sandwich. This wrap happened on one of those days I was sick of eating rubbish sandwiches from the nearby supermarket. I had grilled the chicken a day before and so it was really easy to put together. I chucked it into the microwave for a couple of minutes and it tasted so so so much better than the store bought ones.
Comte cheese has turned out to be a favourite of ours and i keep adding them to almost all of our pasta and sandwich dishes. I was sent a 24 month aged Comte and I've been very stingy with it. I used it in this sandwich and its been nicely wrapped and put in the freezer for future use. The nutty flavour of Comte is perfect in this wrap and i love it even more a bit melted. This recipe was passed on from Comte as part of the Bastille Day Celebrations and its a fabulous one to take to picnics and such as Comte is a hard cheese and doesn't melt that quickly in this hot weather, which btw has gotten to me so much, i actually want the cold to come back. Its so muggy and stuffy during the night, and the days are even worse. I know, I know, i complain when it cold, i complain when its hot as well :)

Serves 4
Tortilla wraps- 4
Boneless chicken thighs- 2, around 250 gms
Paprika- 1 tsp (optional)
Salt and pepper- to taste
Oil- 1 tbsp

Yoghurt- 3 tbsp
Mayonnaise- 1 tbsp
Lemon juice- a splash
Carrots- 150 gms, grated
Red pepper- 1, small
Lettuce- 1 small head
Comte cheese- 100 gms, grated
Wash, pat dry the chicken and cut into bite size cubes.
Season with enough salt and pepper and the paprika. Keep aside for half an hour.
When ready to cook, preheat oven grill and line a baking tray with aluminium foil.
Arrange the chicken pieces on the tray and grill in the oven for about 15 to 20 minutes, flipping each of them after about 10 to 12 minutes.
Once cooked, keep it wrapped in the foil itself.

Make the sauce by whisking together the yoghurt, mayonnaise and lemon juice. Season with salt and pepper.
Grate the carrots, dice the red pepper into long strips and tear the lettuce into big slices. 

Lightly heat a tortilla, either in the microwave or in a frying pan. Place on a serving plate.
Generously spread the yoghurt sauce on to the tortilla leaving about an inch from the edges.
Place the lettuce, peppers, carrots and chicken slices on the wrap and top with freshly grated Comte cheese.
Roll the wrap tightly and gently heat in the microwave for a couple of minutes, just to get the cheese melting. Of course, this step is purely optional, but i like it this way.
Cut the wrap diagonally and serve warm.
Do the same with all other remaining tortillas.
Notes: Feel free to use chicken breasts instead and you can even pan fry it in about 2 tbsp of oil.
Original recipe called for corn as well, but i didn't have any at home so omitted it

With thanks to Comte cheese for the samples.