My peanut butter chicken & wedges recipe

Ingredients; 2 tsp paprika, 2 tsp oregano, a large pinch of salt and pepper, 2 tbsp olive oil, 1/2 cup peanut butter, 1/2 cup water, the juice of half a lemon, 2 tsp hot sauce, 4-6 medium potatoes and 1/2 kg chicken breast or thigh.

To prepare all the seasoning and put the salt pepper oregano and paprika into a food processor and grind until smooth. In a separate bowl combine half of the peanut butter and half of the water you have to keep stirring and trust the process because it does look lumpy and disgusting before you get the smooth thick consistency you want. In a separate bowl combine half of the peanut butter and half of the water you have to keep stirring and trust the process because it does look lumpy and disgusting before you get the smooth thick consistency you want. Add Lemon juice and stir. add the remainder of the peanut butter and water in a different bowl and add your hot sauce stir until thick consistency forms. I did two different types of sauce for my chicken because my younger siblings do not like the spicy one but me and my parents love the kick of the hot-sauce that it brings out. Peel and cut the potatoes into wedges and put on lined baking tray. Add your seasoning from before as well as your oil this will give the potatoes some nice flavour and they won’t be too solid or dry with the oil. Cut the chicken into thin strips and leave on a plate. put your potato wedges in the oven while you are preparing the rest of the meal. take half of your sauce and spoon in two separate dishes so that you can dip the rest of your chicken when it’s cooked. put the cut chicken into the different sauces and coat thoroughly. put the chicken on in different batches starting with the non-spicy chicken cook chicken and then put it in the oven so that it stays warm while you’re cooking the other chicken once you’re done with each Batch check the thickest piece of chicken and if it is white in the middle you are ready to go. Plate everything and enjoy.

Delicious rocky road

For this recipe you will need 200 g of digestive biscuits, 140g of butter, 200 g of dark chocolate broken into pieces, 2 tablespoons of golden syrup and as many mini marshmallows that you want who am I to judge you. Add in any other toppings that you would like to the rocky road for example I like putting small jellies in mine or Turkish delight.

Line a deep baking tray with baking paper and set aside for later. Smash the digestive biscuits in a plastic bag with a rolling pin don’t do this for too long though because you want some chunky bits in the Rockyroad you don’t just want fine crumbs. Set the biscuits aside and we can start preparing the base. In a saucepan melt the butter golden syrup and chocolate over a low heat until there are no lumps left. put the biscuits and prepared sauce into a large mixing bowl and add mini marshmallows mix until everything is incorporated and that should be about it. transfer into your prepared pan and refrigerate for at least three hours. Enjoy!☺️

YOMG

Burgers, froyo two amazing things all at one place YOMG! The burgers are amazing and you can’t get past the froyo bar. The burgers and fries have a classic taste and smell to them but don’t get me started on the selections of frozen yoghurts and toppings. There is every flavour you would want key lime, banana soy cinnamon and more and why not flood that with a bunch of toppings? Jelly beans, oreos, fruit and way more!

Well yo my goodness is definitely a crowd pleaser in my family!!! Yum

From the autistic point of view: It can get hugely busy and noisy but other wise it’s ok there although for those who struggle with taste the frozen yoghurt mite be something that some struggle with.

Classic sponge recipe & icing

Ingredients are simple 120g butter or margarine, 120g sugar, 2 eggs, 120g SR flour and a splash of milk or two depending on how thick it is For the icing 120g butter and 330g icing sugar.

Preheat the oven to 350 degrees farenheight or 180 Celsius Add the butter and sugar in a stand mixer and mix until light and fluffy. Add in the eggs one at a time beating them in and it should be able to fall off a spoon easily but not be too runny. Measure out the flower and sift in fold it with a metal spoon until the mixture comes together, make sure to scrape from the bottom of the bowl so there’s no flour left at the bottom. Don’t do this with a spatula because I have found that it leaves little flower pockets behind that doesn’t make a very good cake. Put into the oven to bake for about 15 minutes and test with a toothpick or skewer, if anything sticks to it set it in for another 5-10 minutes until it comes out clean. Then it’s ready! Let it sit whilst you make the icing.

To make the icing whip the butter and icing sugar in the stand mixer on a high-speed starting on a low so that the icing sugar doesn’t go everywhere. When your icing is done you should be able to move about but it doesn’t run down a cake and it’s fairly stiff whatever you do do not add liquids to this at all it starts at A very dry stage and it will take some time to combine into an icing. if it is looking a bit dry you can add some milk but at an early stage it will just split the icing.

Ice the cake as you would like and enjoy! this cake recipe will also make 12 cupcakes and it’s a completely changeable recipe. You can add cocoa powder to make a chocolate cake flavouring you like to complete the perfect cake.

Bobbins

Bobbins is a great little local cafe with some classic winter foods for a cold day they have soup, toasties and baked potatoes. Now what do I like most about bobbins? The baked goods! I love going into bobbins and getting a bit of crispy cake or mint slice even a delicious slice of Victoria sponge cake.

It’s a very cosy environment and it’s nice to go out for lunch on a cold winters day to get food and a cup of tea.

From an autistic point of view bobbins is pretty good and doesn’t get to noisy. Only thing is you don’t get to talk to your gran because she sees half the village in there and starts to talk to them instead!😂😒☺️

Gran be like:

Amaretto Italian Kitchen and Bar

Amaretto kitchen and bar, bridge of weir. Our rating 4/5 stars

Welcome to a new segment on this website, where I recommend restaurants for you to enjoy!

Amaretto is a lovely place cosy, family friendly and a wonderful environment to be in. The staff at Amaretto are very friendly and hard working.

As for the food the start is very good I would personally recommend the mozzarella sticks with tomato paste and rocket, the calamari is good as well and you can get focaccia to share. The only thing that I’ve decided against is the Antipasto Misto which some may like but many don’t.

The mains are very good, they have every Italian fave and more. Pizza is delicious and you honestly can’t go wrong, pasta mm… my fave is the lasagna which I personally love anyway so I’d probably eat it anyway because I love it so I had to get some input from my family. The burgers are really good as well but have room for improvement.

You can get multiple sides including a nice fresh salad or some chips.

One of the best things about eating out is the desert and they certainly make it the most exciting it can be they have classic selections of things like chocolate fudge cake and ice cream but don’t eat the mint chip it has a disgusting texture and it not just me that thinks that. There is lemon cheesecake with a pistachio base and lemon and saffron cream topped with blueberry compote. Why not a tiramisu or pannacotta?

Whatever you choose you will love it and there are kids menus and everything check them out at https://www.myamaretto.com/menus.html

From an autistic point of view it isn’t too noisy upstairs. On the weekends downstairs gets pretty intense with all the big families and small children. The only textural thing is is the mint ice cream.🤢

Breakfast granola bowl with berry compote

You will love this delicious recipie for a good start to the day!

you will need: 3/4 cup of oats, 1/4 cup of coconuts, 1/2 tsp ground nutmeg, a selection of chopped nuts, 1/2 cup frozen berries, 1 tsp honey, 1/4 cup water, greek yoghurt.

Toast your oats slightly in a pan, this will take a few minutes. Add the berries to a a small saucepan with the honey and stir on low heat until juices form. Put the water into the berries and keep it on the low heat, in the mean time add the nuts, nutmeg and coconut to the oats and stir until everything is toasted. Take everything off the stove! Put the yoghurt in a bowl and top with prepared items.

PIZZA DOUGHBALLS……. Mmm, YUM!

Makes 12
Ingredients:

4-6 tbsp water

1/2 tsp instant dried yeast

2 pinches salt

1 cup SR flour

your choice of pizza toppings

Method: Preheat you oven to 180 Deggrees celcieus or 365 Degrees farenheight. Combine 4 tbsp of water with the yeast and stir so it becomes cloudy, set aside. In seperate bowl combine the flour and salt and create a well in the centre to pour the water mix in. Stir the mix in until in has come together and put it on a non stick mat or marble surface. knead the dough so that in is soft, airy and smooth. If your dough is crumbly and doesn’t stay together in your hands then add the remaining 2 tbsp’s of water. Cut your choice of pizza toppings to put inside. Tear off small balls of dough and roll out into little circles. In the middle add a small amount of pizza toppings and seal at the top. repeat with the other dough balls and put them in the Oven for 10-15 minutes. Bon appetite!

Best breakfast ever!

I love avocado on toast as much as anyone but this is next level! It’s the perfect breakfast for anyone and it’s healthy too!

First off, Bread you can choose any type you prefer, I like seeded bread. I would recommend toasting your bread because it is much easier to spread the avocado on and it over all adds to the taste. Next the avocados, try to get nicely ripened avocado, it should be a nice vibrant shade of green without any brown. Smashing the avocados is the way to go. Mixing in some lemon juice is optional but I would advise you to do it. Eggs have them any way you want, poached, scrambled, fried. To poach, like me follow these instructions. Boil a full kettle of water and pour into a large pot with about an index fingers depth. Put said pot on the stove and bring up to a boil. Crack an egg into a bowl or mug and retrieve any extra shell, or if you are confident enough skip this step and crack it straight in. Add in half a teaspoon of salt and and two tablespoons of vinegar. Use a plastic or metal spoon to quickly stir the liquid to create a pull of a whirlpool. Drop the egg into the centre of the whirlpool, the white should close up around the yolk leave it in the boiling water for a couple of minutes and with a spoon gently guide the escaping white around the yolk. Take it out of the water and blot it on paper towel and assemble with other ingredients. ENJOY!

Too good to be true!

Easy Coconut + Chocolate Ice-cream (dairy free)

Ingredients:
800g coconut milk
100g caster sugar
1/4 tsp salt
1 vanilla pod (or vanilla extract, 1 tsp)
1  150g bar of dark chocolate

1. Before proceeding to step two, put your ice-cream machine in the freezer for at least seven hours but preferably over-night.
2. Add the coconut milk, sugar, salt and vanilla to a food processor a mix on high for 30 seconds or more if it isn't smooth.
3. Break the chocolate into bits with your hands and then smash into smallish chunks.
4. Pour the mix into the prepared ice-cream machine and let it start churning for a couple of minutes.
5. Once you see ice crystals starting to form add the crushed chocolate and finish churning.
6. Pour into container and freeze.
7. ENJOY!