Caesar Salad.

It’s now the new year, and for me, a fresh start. Last year was an interesting one let’s say, but I have a very good feeling about this year. I’ve set some personal goals, lots of which are related to fitness and health. So I thought what a perfect opportunity to share my favourite go to salad, when I’m feeling super heavy and just ‘ugh’.

I absolutely love this salad because it’s not just delicious, but also my favourite words… quick and easy. It’s bright, light, but stills fills me up the same as a pizza would!

You can be so flexible with this meal as well, you can have it as a side dish, or as a main, which is what I do, but you can change the protein, or the greens, and even the dressing! But I thought I would share my favourite ‘Classic Caesar’ salad.

I also used a store bought dressing because to me this meal is supposed to be easily put together and no stress, but you can make your own dressing if that’s what you’d prefer.

INGREDIENTS:

  • 1 chicken breast
  • 1/2 iceberg lettuce
  • 1/2 cucumber
  • 1 yellow pepper (or whatever colour you have)
  • 1 slice of bread
  • Caesar dressing (or make your own!)
  • Parmesan cheese
  • Salt, pepper, garlic powder and chilli flakes to season

METHOD:

  1. Preheat oven to 180C
  2. Season your chicken breast with salt, pepper, garlic powder and chilli flakes and place in the oven. Unless you’re using leftover chicken!
  3. Dice your slice of bread into cubes and place in a frying pan of hot butter. Ensure every cube is evenly coated, and season if you wish.
  4. Once the cubes have a crisp coating, place them in the oven. Check on them and toss regularly, remove when golden and crisp and set aside to cool.
  5. Cut your your lettuce or greens of choice, and place in a bowl. Chop your cucumber and pepper and add to the lettuce.
  6. Mix well until combined. Add in your dressing and toss until everything is evenly coated.
  7. Once your chicken breast is cooked, dice it into small chunks and add to your dressed lettuce and combine.
  8. Add in the croutons and Parmesan cheese, mix is gently, and then serve!

Double Chocolate Cheesecake

Wow.

That’s all I can say about my latest baking venture! This cheesecake is so luxurious, so decedent, so creamy, it’s just gorgeous.

I always used to cook sweet things, I loved baking cakes, sweets, and using chocolate, but recently I’ve been loving cooking savoury. For me it just feels slightly more rewarding putting a wonderful meal on the table, but in my house we have a very strong sweet tooth! This was the first sweet dish I had made in so long, and it was so worth it.

I will say now, this dish took about 8-9 hours to be fully finished, but we did probably waste some time but just be warned it does take a long time – but it is so worth it in the end.

There’s a lot of steps in this cheesecake but it really is a lot easier than it looks!

INGREDIENTS:

FOR THE BASE:

  • 180g digestive biscuits
  • 60g butter (melted)

FOR THE CHEESECAKE

  • 200g granulated sugar
  • 55g light brown sugar
  • 4 tbsp cocoa powder
  • 4 eggs & 2 yolks
  • 170g double cream
  • 340g dark chocolate (roughly chopped)
  • 680g cream cheese

FOR THE GANACHE TOPPING

  • 230g milk chocolate
  • 60g unsalted butter
  • 340g double cream

METHOD:

FOR THE BASE

  1. Preheat the oven to 160C. Thoroughly grease a springform baking tin, and tightly wrap the outside of the tin in tin foil. This needs to be done carefully, as it needs to be watertight.
  2. Melt your butter either in a microwave or in a pan.
  3. Using your food processor or the trust rolling pin, turn your digestives into a crumb.
  4. Combine with the melted butter, and place in the foil wrapped tin.
  5. Ensure to press the base down firmly and evenly. Bake for 10 minutes and leave to completely cool.

FOR THE CHEESECAKE

  1. Place a heatproof bowl over a pan of simmering water, and add your chopped chocolate to the bowl, and stir until melted.
  2. Set aside until needed, ensure the chocolate does not start to set.
  3. With a mixer or food processor beat the cream cheese until it’s complete smooth and creamy.
  4. Add in the granulated sugar, brown sugar and cocoa powder and continue to beat until smooth.
  5. Add in the eggs, yolks, double cream and mix until throughly combined.
  6. Carefully fold in the melted chocolate, until mixed through. It should be smooth and silky.
  7. Tip the filling onto the already baked crust, and ensure you have an even layer, to your desired thickness.
  8. Place your tin into a deep enough roasting dish, that you can fill the roasted dish with enough water to reach 1/1.5 inches up the side of the springform tin.
  9. Bake the cheesecake in the water bath for 1 hour or until the top of the cheesecake is set however there is still a wobble.
  10. Once you remove from the oven, run a knife around the edge of the tin immediately to ensure it doesn’t stick. You can also remove the foil.
  11. Leave aside to completely cool, and then place in the fridge for at least 6 hours.

FOR THE GANACHE TOPPING

  1. Roughly chop the milk chocolate and place in a bowl.
  2. Cut the butter into very small chunks and leave in a warm place.
  3. Add the cream to a saucepan and heat until simmering. Pour 3/4 of the hot cream on top of the chopped chocolate. Leave for 2 minutes.
  4. Mix the cream and chocolate until combined and then slowly add the rest of the cream. Once mixed you should have a smooth, silky, mixture.
  5. Add the butter chunks and mix until completely melted and glossy.
  6. Leave aside to cool.
  7. Once cool, pour over the cooled cheesecake, making sure it’s an even layer.
  8. Place in the fridge to set for at least 2 hours before eating.

YOU ARE DONE!

Enjoy this wonderful double chocolate cheesecake!

Chloe x

Beer Batter Fish and Chips

New Years Day! Obviously this New Years celebrations were very different for everyone, no big gatherings but we still managed to enjoy it together. Food is a huge focus for us when it’s an occasion, and we do love our roast dinners… but this year we went for a new favourite that we’ve recently perfected. We both adore fish, so doing our own Beer Battered fish was a game changer.

This is such a simple recipe, with items you almost definitely have in your pantry. So quick, so easy, and most important so much fun to make. We also made our own skin on chips and they were honestly the best fries I’ve had! Being in the kitchen together is so great and it really builds a connection between people, it’s very special.

In order for the timings to fit in with each other, it works best if you get started on the batter first, so it can rest in the fridge whilst you make the chips.

FOR THE BATTER

INGREDIENTS :

  • 9 tbsp plain flour (you can also use self raising flour)
  • 2 tbsp olive oil
  • A bottle of beer

METHOD:

  1. Put the flour into a medium bowl and whisk lightly to ensure there are no lumps.
  2. Add in the oil and light incorporate.
  3. Begin adding the beer, little by little, and mix as you go. The end batter should be fairly runny but still have some texture.
  4. Once all combined and you have a silky batter, place in the fridge until ready to use.

FOR THE CHIPS.

INGREDIENTS:

  • 6 large potatoes – we use Maris piper.
  • Salt and pepper to season
  • 1 tsp garlic granules
  • Oil to cook in
  • 20g butter, cut into small chunks

METHOD:

  1. Preheat the oven to 180C
  2. Cut your potatoes into your desired chip shape and place into a saucepan, washing off the starch is optional.
  3. Add just enough hot water to the saucepan with a little salt and bring to the boil, and simmer for 2-3 minutes. Ensure they DO NOT break apart easily.
  4. Place a good amount of oil into your baking tray and place in the oven to get hot.
  5. Once the oil is hot remove from the oven and carefully put your potato chips into the tray. Try to evenly coat each chip in the hot oil.
  6. Season to your tasting with the salt, pepper and garlic powder.
  7. Place the butter cubes onto the potatoes, evenly spaced out, and put the tray into the oven.
  8. Bake in the oven for 30-45 minutes, until cooked to how you like it. Make sure to keep tossing them at intervals so they cook Eve you.

COOKING THE FISH

Your batter should have rested in the fridge for at least half an hour if possible so is now ready to use.

You will need a lot of oil. Like. A lot.

We full our wok (as we don’t have a fryer) 3/4 full with either sunflower oil or frying oil, and heat it to a temperature of roughly 350F.

Take the fish you are using, we use haddock, and either cut into little pieces or keep whole, whatever you decide. Take the fish and place it in the batter and make sure it has a good even coating.

Carefully place the battered fish into the hot oil, and this is the waiting part, you simply wait until the batter is crispy and golden brown. When cooked, using a utensil that has gaps – so the oil can drain, place on a wire rack so the excess oil can continue to drain off.

To finish off we, also made tartar sauce.

TARTAR SAUCE

INGREDIENTS:

  • 2 tbsp gherkins
  • 2 tbsp capers
  • 1 shallot
  • 1/4 lemon
  • 180ml mayonnaise (I do this just by eye!)
  • Salt and pepper to season

METHOD:

  1. Very simple, simple finely chop all the ingredients and place in a dish.
  2. Add in the juice of the lemon, and season to taste.
  3. Add in the mayonnaise, mix and serve!

And there you have such a wonderful dish, that’s so fun to make and doesn’t take up a lot of time.

Chloe x

Yorkshire Pudding Recipe!

Roast dinners are one of my favourite meals to eat! I look forward to them all week, and as stressful as they are to cook, I love it!

However, a Christmas dinner is very different… it feels like twice the work even when it’s only a couple of extra things to cook! This year, we spent Christmas Day at my parents house, so we had our own little Christmas Dinner on Christmas Eve, which was wonderful! There was so much food, but it’s not Christmas unless you can’t move after a meal, is it?!?

This year, I had a chicken roast, and I cooked duck for Joey, both were amazing, and the potatoes were just incredible, so crispy, yet so beautifully fluffy inside! I think I’ve finally nailed a roast dinner! This was the first time I’d ever made Yorkshire puddings and I was so impressed! Normally we just buy the supermarket frozen ones but these were amazing and so so easy to make! What makes it even better and my favourite part, is I didn’t plan on making them, they were a spur of the moment decision, and all the ingredients were staples I already in my cupboard!

The most important trick I found to making sure they puff and rise is to have the heat high, and try (if you can) not the open the oven door! Although I had to open it to keep checking on the rest of the food! I also made these about half an hour in advance so I could time everything else, so I cooked them most of the way, and then just put them back in for roughly 5 minutes to crisp up again just before serving!

I also bought a Yorkshire puddings tin but you can also use a cupcake tin, they will just be a little smaller!

INGREDIENTS:

  • 70g Plain flour
  • 2 medium eggs
  • 100ml milk
  • Sunflower oil, using when cooking

METHOD:

  1. Heat the oven to 220C/gas 8
  2. Pour about 3-4mm of the sunflower oil into each hole of your tray and place in the oven to heat up.
  3. Add the eggs and flour into a mixing bowl and beat until smooth and all combined.
  4. Slowly add the milk and continue to beat until the mixture is all combined and you have a smooth silky batter. This is when I like to season with a little salt and pepper but that’s totally optional!
  5. Remove the hot tray from the oven and carefully pour the batter evenly into each hole – I find it best to transfer the batter the a jug to help with pouring! Place in the oven.
  6. Bake for around 20 minutes, or until they are golden and have puffed up.

Enjoy!

Chloe xx

Christmas Cookies!

Here we go! Christmas is such a funny time for everyone but especially this year! I only got back from my parents a couple of days ago as my fiancé had work near to them and I was so excited to get home and get on with all the Christmassy things I wanted to do! We managed get a 7ft non drop tree for £5 in the clearance as we were so late buying one!!

Christmas cookies/biscuits are something I feel like I’ve never done properly and really wanted to do some this year and they were so much fun to do! Such a quick easy fun Christmas activity, but the decorating is the best part, you can keep it traditional and festive or get creative and change it up! This cookie recipe you can use all year round for different occasions!

The best thing about this recipe is that it only uses ingredients that you probably always have in your cupboard/fridge! They’re all staple ingredients so you can quickly make a batch whenever!

Ingredients:

  • 220g salted butter
  • 220g caster sugar
  • 1 egg (large)
  • 445g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt (only if using unsalted butter!)
  • 2 tsp vanilla extract

Method:

  1. Preheat your oven to 150C/340F
  2. Cream the butter and sugar together until soft. For best results, use an electric mixer.
  3. Beat in the egg and vanilla extract and continue to mix until everything is completely combined.
  4. Start adding the flour in thirds slowly, along with the baking powder and salt. Mix until everything is thoroughly combined. It will look very clumpy and will not be a solid ball of dough!
  5. Dust a work top with some flour and tip out half of the mixture. Using your hands, combine the mixture into a smooth ball of dough.
  6. Roll the dough to the thickness you desire, I tend to go for about half a cm thick but its totally up to you, just ensure to adjust cooking times if you make them thinner!
  7. Using your festive cookie cutters, cut out your shapes and place on a tray lined with greaseproof paper.

  1. Repeat this process with the rest of the dough!
  2. Bake for 8 minutes, until they are slightly golden, and place on a rack to cool.
  3. When completely cool, you can ice however you wish!

Welcome to my kitchen!

Hello, welcome to In Chloe’s Kitchen!

A few months ago I made the decision to delete all social media from my phone, it was so draining and was making me into a person I had lost control of. Especially in these uncertain times, I think everyone was struggling with so many things and I feel that if anyone feels the same way I did, just delete it, all of it and get rid of it all!

It actually made me realise how much time I now had, and how much I had wasted just sitting scrolling, it gave me the time to fall back in love with something I used to have such a huge passion for, cooking. At a very young age, it would be one of my teddies birthdays every weekend which meant a big fancy birthday cake every week. Some years ago I would spend hours flicking through recipe books and creating dishes to cook for my family, but since I became so engrossed in the social media world I completely lost all the passion I had and didn’t cook anything for a good few years. For me, cooking and baking was such a release and allowed me to be really creative and rediscovering that passion makes me so happy, so losing that really had a huge negative impact on the person I became.

I moved into my first flat with my fiancé last year and the thing I fell in love with were the kitchen, and the location. We’re on the waters edge and had the most incredible beaches on the doorstep. Living by the coast is so beautiful, and the fresh produce we have access to, only re ignited the passion for cooking even more, its amazing. My fiancé absolutely loves to fish and somehow managed to get me into by buying me a pink rod, but I won’t lie, I do love it… The fact that I have access to the most beautiful fresh ingredients makes me wish I could spend all day in the kitchen.

DIY beer battered fish, mini potatoes and homemade tartare sauce.

I also spent 3 months in travelling around Thailand a couple of years ago with my fiancé, and it was the food that really made me fall in love with the country so much, the flavours and colours were just amazing, and I’m still yet to successfully recreate my favourite dish from my travels…

So this is going to be my place to share with you my favourite recipes from in my kitchen but also around the world, with hopes of my first cookbook coming out mid next year!

Thank you, and I hope you find something new to try here!