Buttercream icing

Ingredients
1/2 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons 2% milk

In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla. Yield: about 3 cups. 
Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk. Yield: about 3 cups. 
Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel. Yield: about 3 cups. 
Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel. Yield: about 3 cups. 
Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk. Yield: about 3 cups. 
Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla. Yield: about 3 cups.

Hot dog inna a bun (or my organised disorganisation)

I'll let you into a secret - I LOVE children's films so if we are having a quiet day I like to pop on a film, today it's Tarzan and watch it with them while munching on hot dogs and popcorn. That is until I stumbled upon this recipe for sausages baked in buns  http://thetummytrain.com/2011/06/27/best-sausage-buns-period/

which produces fantastic hotdogs baked in the buns but takes ages and really needs to be prepared In advance. This requires organisation on my part (a rare and usual happening) and to find this out you have to read the recipe through to the end, which I didn't when I tried to make them last year. I missed 3 and 1/2 films while I struggled in the kitchen! Luckily the boys has opted to watch back to back herbie films so I wasn't missing much.. Unfortunately they we're absolutely de-ruddy-licious and so requested every other film evening. I caved and made them a few more times (all the time quietly cursing the preparation which I did simplify a bit but not enough to make these a viable regular recipe), but ever since I've been on the lookout for an easier alternative.

I have been using this recipe http://www.tasteofhome.com/recipes/40-minute-hamburger-buns for quick rolls for a year or so - it's really quick and easy. It can be adapted by chucking herbs in, or popping cheese on top. I also add an egg wash on top which makes no difference to the taste but improves them aesthetically. Why I never thought to to combine the two until now, I'll never know!

Hotdog in a bun

1 batch of 40 minute hamburger bun dough

1 jar of 8 hot dogs

1 egg

Flour

Salt, seeds or other toppings

1. Heat oven  to 425 or 200 (sorry don't know the gas mark equivalent)

2. Tip the can of sausages into a colander and leave them to drain and dry out a bit. If the sausages are wet it's harder to wrap them in bread.

2. Pop oil, sugar and yeast in the bowl of your food processor and leave for 5 minutes

3. Add flour salt and egg and knead for around 5 minutes until a smooth dough has formed then turn out onto a lightly floured surface. At this point the recipe says to let it rise for 10 minutes but I found that it next step takes just over 10 minutes anyway so I just crack on. 

4.Form it into a ball and divide into 8. 

5. Form each section into a sausage roughly the same length as the sausages. Then squash until roughly twice as wide and the diameter of the sausage. Place the sausage in the middle of the dough and pull the sides up and fold the ends in. Pinch the seams to seal them, then place seam down on a baking sheet. If the sausages are still quite wet, this step is made easier by lightly coating them in flour. (This may not be a problem for others but slippery sausages and slippery dough is a bit of a juggling act when done one handed!)

6. Brush with beaten egg then sprinkle with a topping of your choice. My hubby and I like a sprinkle of each salt, the boys prefer poppy seeds.

7. Bake for around 12 minutes then serve straight out of the oven with ketchup/mustard to dip.

These are just delicious  and the bonus? When I made them today, the boys had only just decided on their choice of film as I was pulling them out if the oven! Of course, there is a downside - there were so yummy they were gone within minutes of the opening credits so I was then banished the kitchen fir popcorn...

I will certainly be making these again but I can think of several variations I'd like to try - lightly fried onion in with the sausage, grated cheese sprinkled on top, condiments inside and various com biting of those. I let you know how it turns out!

Pictures to follow once my laptop is fixed

Chicken and chorizo stew

Firstly I need to stress, this IS NOT my recipe but appeared in the Neff Bake it Yourself facebook group. If you belong to facebook clicking the below picture will take you straight to the recipe. I like this recipe but have adapted it for my very lazy level of cooking and my version appears below.

285g (10oz) pearl barley
4 chicken breasts, trimmed and cut in half
1 red onion, peeled and sliced into 2.5cm (1in) chunks
1 small bulb garlic, cloves peeled
220g chorizo sausage, thickly sliced
1 red, 1 green pepper, deseeded and sliced into 2.5cm (1in) chunks
4 medium tomatoes, quartered
1 litre chicken stock, hot

3 carrots chunkily chopped

Handful of trimmed and chopped green beans

Chuck it all in your slow cooker and cook for 6 hours on high or 8 hours on low.

Had it for lunch today, with my parents and great gran and it was pronounce delicious!

Yoghurt-pot cake (Nigella's breakfast chambella)

• 3 eggs separated
• 1 pot of yoghurt
• 2 pots sugar
• 1 pot of oil
• 1 pot cornflower
• 1/2 lemon 's worth of lemon zest
• 2 caps of vanilla

1. Whisk white until stiff and set aside
2. To egg whites add the yoghurt and 2 yoghurt pots full of sugar and whisk add oil and cornflower while whisking
3. Mix in lemon and vanilla. Fold in 1/3 of egg white vigorously then gently fold in the remaining 2/3
4. Pour into ring tin (fill almost to the rim)
5. 1.2 hour in moderate oven and once cooled dredge in icing sugar and serve

Bread

50g rolled oats
50g golden linseed
100ml boiling water
275ml soya milk
1 1/2 teaspoons fast action yeast
325g strong white flour
50g rye flour
1 1/2 teaspoons salt
oil for kneading

Place rolled oats and linseed in large bowl and pour over the boiling water, and leave for ten minutes to soften. Add the warm soya milk and yeast and mix. Add the flours and salt then mix to a sticky dough. Cover and leave for ten minutes then knead briefly. Leave for another ten minutes then knead briefly again. Cover and leave for another ten minutes then knead briefly again, then leave covered for 45 mins.

Line a tray with non stick baking paper. Use a little flour and pat the dough into shape. Place on tray, cover with a cloth and leave until risen by half. Slash along the top then bake in 200 fan oven for about 45 mins.

When I made this the other day, I had no linseeds, so I left them out. I only put in a tiny amount of salt. And I read the recipe wrong and didn't leave it to increase in size once I had shaped it, I baked it immediately. Despite all this, it was lovely, and was still soft enough to make sandwiches with 24 hours later!
OR

500g strong white
250g wholemeal or spelt (I've used rye)
250g plain white flour (this makes it nice and light)
2 tsp sugar
2 tsp easy-blend yeast (I use 1 pkt of fast acting)
1.5 tsp of salt (I don't put this in as it is for baby)
2 tbsp olive or rapeseed oil (just noticed this I've never put it in)
625ml warm water

Mix all above together into a rough dough, it should feel sticky and squidgy between your fingers.

Knead on a lightly floured surface for 5-10 mins. When it is smooth put in oiled bowl and cover bowl with clingfilm allow to double in size.

Knock back and split into 2 loaves (I get 4 small loaves) shape or put in loaf tin and prove until double the size again.

Instructions to cook are for 250oC for 10 mins and reduce to 200oC for 20 mins. I don't do that I do 200oC for 25 mins (or less for smaller loaves).

add herbs, olives, cubes of halloumi allways turned out nic

Mincemeat Flapjacks

Mincemeat Flapjacks

• 4oz butter
• 2 tblspn golden syrup
• 2oz demerara (or soft dark brown sugar for a treaclely taste)
• 5 heaped tblspn mincemeat
• 5oz rolled oats

1. Preheat oven 160c or 325F then grease and line 7 inch baking tin
2. melt butter sugar & syrup together then stir in mincemeat and oats
3. spread in tin (pressing down firmly)
4. bake for around 1/2 hour until golden brown
5. cool for 15 minutes then divide in slices or squares
6. Store in airtight container

Traditional flapjacks

Made these with Nate 10/1/12 to take to playgroup in order to use up the rolled oats that were bought for "magic reindeer food" but not used. Not an auspicious start - Nate fell off the stool and smacked his head on the wall on the way down but once bumps were all kissed it went well and he really enjoyed making them! They were so good we then had to make a second batch as the first lot was not going to make it to playgroup!

150g Marg or butter (I prefer salted butter personally)
75g Sugar
75g Golden Syrup
250g Oats

1. Put the 150 g of margarine, 75 g of sugar & 75 g of golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
2. Line the baking tin with greaseproof paper.
3. Mix in oats.
4. Put the mixture into the baking tin and press down.
5. Bake at 175 °C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical.
6. Slice into chunks (around 16 ish depending on how large you like your flapjacks) before it sets with a plastic knife but leave in place in tin.
7. Leave to cool and set.

Variations:

Fruit Flapjack

As above but thrown in some raisins and/or sultanas and/or cherries before baking.

Chocolate Flapjack

a. As above but throw in choc chips before baking
b. As above but before slicing, make up chocolate ganache and pour on top. Slice once set
c. As above but dip slices in either melted chocolate or chocolate ganache

Jam Flapjack

Replace the golden syrup in the recipe with 100 g of low sugar jam and reduce the additional sugar from 75 g to 40 g. The result has a mild fruity flavour instead of a mild golden syrup flavour (and is slightly less sugary).

Honey Flapjack

Replace golden syrup with honey - gives a more suble flavour

Slow Cooker Garlic Chicken and Veggies

PLEASE NOTE: this recipe is NOT mine to see the original go to the 365 days of slow cooking blog (I reproduce it here as I would hate to loose this recipe - it's delicious!)

 Makes 4 servings

4 bone-in chicken thighs, skin removed and trimmed (or boneless, skinless chicken thighs)- i used breast meat as I prefer leaner meat

4 large red potatoes, cut into small wedges (about 8 per potato)

1 large carrot, thinly sliced

2 Tbsp olive oil

2 Tbsp fresh lemon juice

1 Tbsp minced garlic 

2 tsp dried oregano

Salt and pepper

1.  Place potatoes and carrots in bottom of slow cooker.  Salt and pepper.

2.  Place chicken on top of potatoes.  Salt and pepper.

3.  In a small bowl combine the olive oil, lemon juice, garlic and oregano.  Spoon over the top of the chicken.

4.  Cover and cook on LOW for 4-6 hours, until potatoes are soft. (I cooked on LOW for 4 hours and then HIGH for the last hour to get the potatoes soft)

5.  Serve with extra lemon juice, if needed.

Wispa flapjacks

100g honey, 
100g demerera sugar &
100g unsalted butter
200g oats 
2-3 diced wispas
* Heat honey, sugar and butter in a pan until dissolved.
 Stir in oats & Wispas
* Bake at 160°C for 20 minutes
* Leave to cool, then cut into squares

Double Chocolate Orange Loaf

Possibly my favorite chocolate cake recipe from Lurpack- it is like a brownie in cakey form!. I have successfully used yoghurt instead of sour cream, just because I tend to have yoghurt around more often and I don't really bother with the syrup due to extensive laziness on my part...

Ingredients

• For the cake:
• 275g caster sugar
• 175g Slightly Salted Lurpak butter at room temperature
• 2 eggs
• 200g self-raising flour
• 50g cocoa
• 280ml sour cream
• 100g dark chocolate chips (or chopped up bar)
• For the syrup:
• 100g caster sugar
• 125g water
• 1 orange

1. Butter the tin (990 ml loaf tin) and line with greaseproof paper. Heat the oven to 160°C/140°C Fan/Gas 3.
2. In a large bowl, cream together the butter and sugar with an electric whisk until light and fluffy. Add the eggs and continue to whisk until well combined.
3. Gently fold in the flour and cocoa then the sour cream and chocolate chips. Spoon the ingredients into the loaf tin and bake for 1hour 15minutes until the loaf is risen and springs back when you gently press the top.
4. While the cake is cooking make the syrup and candied peel. Using a vegetable peeler remove the outer skin from the orange, leaving the white pith behind, and cut it into thin slivers. Set aside the orange for later.
5. In a saucepan heat the water and sugar together until boiling, add the orange peel and simmer for 5-6 minutes until the liquid is reduced and syrupy.
6. When the cake is cooked make several skewer holes in the top. Remove the orange peel from the syrup, add the juice of half the orange and drizzle over the cake. When the cake has cooled remove from the tin and scatter over the candied peel.

Balsamic Chicken

4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 T olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Pour the olive oil on bottom of crock pot
place in chicken breasts, salt and pepper each breast
put sliced onion on top of chicken
then put in all the dried herbs and garlic cloves
pour in vinegar and top with tomatoes

Cook on high 4 hours, serve over angel hair pasta

Nigella's fully loaded potato skins

Makes 20 stuffed potato skins

INGREDIENTS

• 10 baking potatoes
• 225g strong cheddar or red leicester
• 250ml sour cream
• 4 spring onions
• 1 teaspoon Maldon salt or
  ½ teaspoon table salt or to taste 

• good grinding of black pepper

• 1 x 15ml tablespoon worcestershire sauce
• 10 rashers American-style or thin-cut streaky bacon
• oil for frying

1. The day (or up to 2 days) before you load them, preheat your oven to 200C/180C fan/400F/gas 6 and bake the potatoes (pricking them first) for about 1½ hours, or until the skins are crisp and the insides fluffy. As soon as you can bear to tackle the hot potatoes, cut them in half lengthways and scoop the insides into a bowl.
2. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
3. When you are ready to fill the potatoes, preheat your oven to 200C/180C fan/400F/gas 6. Grate the cheese, and add 200g of it to the cold potato along with the sour cream. Chop the spring onions and add to the potato, with the salt, pepper and worcestershire sauce.
4. Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle over the remaining cheese, giving each potato skin a light covering, and cook for 20-30 minutes until golden.
5. Fry (or grill) the bacon rashers in oil until crispy, then crumble them and sprinkle half a rasher’s worth over each potato skin to make them fully loaded.

MAKE AHEAD TIP Fill the potato skins, as directed, and sprinkle with the cheese and crispy bacon (or add the crispy bacon after cooking if preferred). Cover loosely and keep in the fridge for up to 2 days. Cook as directed.

FREEZE AHEAD TIP Fill the potato skins as above, wrap in clingfilm and freeze for up to 1 week. To cook, lay the frozen potato skins on a baking sheet and cover loosely with foil. Cook in the oven for 35-40 minutes, removing the foil after the first 15 minutes.

Daddys vegetable patties

• A cube of frozen spinach
• 1 small turnip
• 2 small potatoes skin on
• 1 grated carrot
• half grated fennel
• some olive oil
• 2 tblsp plain flour (or more until right consistency)
  

Boil everything together in as little water as possible, until the vegetables are soft.
Drain and mash the vegetables.
Add a bit of olive oil, and enough flour to make sticky dough. Mix with a fork.
Leave to stand and cool.
Make into burger size patties
Place on greased baking tray
Cook in a preheated oven at 200C for 10-15 minutes

Recipe was called Daddys when I found it online so I thought it was amusing to leave the name as my hubby hates anything vegetably. First time I made them with parsnip instead of turnip and no fennel and should have added more flour as it was a bit soggy but delicious nevertheless...

Chocy chip biccies

• 1 cup (225g, 8oz) sugar
• 2 cups (300g, 10oz) plain flour (sifted)
• 1 cup of butter (200g, 7oz) melted
• 1tsp vanilla extract
• 1tsp of baking powder
• A pinch of salt
• 1 egg
• Smashed Chocolate bar or chocolate chips
  

Method

1. Add the sugar and melted butter in a bowl and mix together - a wooden spoon is fine, no need for a whisk.
2. Sift the flour, baking powder, vanilla and salt together and add to the sugar and butter mixture. Add the chocolate chips at this stage if you're making chocolate chip cookies.
3. Mix together using your hand. Once you get a dough texture, add the egg and knead using your hand again.
4. Spread some butter onto a baking tray. Take some of the dough, roll into ball then flatten a little. Nate likes to help with this bit -he takes a handfull, rolls it into a ballish then pops it in his mouth... Keep them on the small side as they spread out during baking. Also, don't keep biscuits close to each other otherwise they will get stuck together.
5. Place in the oven and bake on a low heat 180ish. They're ready when the edges are a bit golden 10 minutes ish.

Ali's Peanut butter cookies

Four large (tablespoons) sugar. Brown gives a richer flavour.
Four large (tablespoons) fat. Butter, again, will give a richer flavour. Add to sugar and cream them together.
Add small(dessert spoon) peanut butter
Add seven large (tablespoons) self raising flour. Mix to dough. If too sticky add flour if too dry add water (or orange juice) if feeling luxurious add chop chips at this stage
Place walnut sized balls on greasproof paper or silicone sheets and flatten into rounds
Dip hands in flour to stop it sticking too much
Bake for 10-14 minutes at 180

if stuck together seperate with a knife then leave on tray for 5 mins then transfer to rack to cool

EAT!

To see Nate and I making these go here

2010-09-28 - making peanut butter cookies

2010-09-28 - making peanut butter cookies

Vanilla Whoopie

Tasty sweet cake buns with a marshmallow buttercream filling and iced topping.

Preparation time: 30 Minutes Cooking time: 30 Minutes

Nutrition per serving: 227 cals, 11g fat, of which 6g saturated fat, 22g added sugar,

* 200g of unsalted butter
* 1 large egg
* 150g caster sugar
* 125g soured cream
* 75ml milk
* 1 teaspoon vanilla extract
* ¾ teaspoon bicarbonate of soda
* 275g plain flour
* 200g icing sugar
* Sugar balls, or sprinkles, to decorate
* 100g mini or regular white marshmallows

Method

1. Line a large baking tray with nonstick baking paper and preheat the oven to 180°C, fan 160°C, gas 4.
2. Melt 75g of the butter and set aside. Using an electric hand mixer, whisk the egg until light and fluffy. Beat in the sugar, a third at a time, until thick and glossy.
3. Beat in the melted butter, soured cream, 25ml of milk and the vanilla. Sift the bicarbonate of soda and flour into the bowl and beat until smooth. Using a wide piping nozzle or spoon, pipe or spoon the mixture on to the tray in small walnut-sized balls, 3-4cm apart. You'll need to bake in batches.
4. Bake for 13-14 minutes until almost evenly golden on top. Leave to cool for a few minutes, then transfer to a cooling rack and bake the remaining mixture.
5. For the cream, heat the marshmallows and milk in a saucepan over a low heat, stirring until smooth, then cool. Beat 125g of butter until creamy and soft then gradually beat into the marshmallow until smooth.
6. Sandwich two whoopie cakes together with the marshmallow cream.
7. For the icing, mix the icing sugar with 2-3 tablespoons of cold water. Spread a little on each whoopie. Decorate with mimosa balls and leave to set.

Note: can be made up to 2 days ahead or can be frozen (unfilled). Once filled and iced the buns will keep for up to 6 hours.

Recipe by Dan Lepard

Honey and Hazelnut Cake

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

225g/8oz honey
6 eggs, separated
110g/4oz plain flour, sifted
110g/4oz ground hazelnuts
100ml/3½ fl oz milk
Method

1. Grease a cake tin and preheat the oven to 180C/350F/Gas 4.
2. Leaving the honey in the jar, place in a pan of hot water so it stays runny.
3. Place the egg yolks into a large bowl. Pour over the honey and beat.
4. Gradually add the sifted flour and ground hazelnuts.
5. Bind the mixture with the milk.
6. Beat the egg whites until stiff and fold into the mixture. Pour into the buttered tin. Bake for 40 minutes.
7. When cold turn out.

Bobotie

This mildly spicy meat dish with an egg custard topping, was declared the national dish of South Africa in 1954. It’s sure to become a family favourite.

Preparation time : 10 minutes
Cooking time : 40 minutes to 50 minutes
Total time : 50 minutes to 1 hour

Serves: 6
Ingredients

500g pack Waitrose Aberdeen Angus Extra Lean Ground Beef
1 large onion, finely chopped
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp mango chutney
50g Waitrose Orange River Sultanas
350ml semi-skimmed milk
2 slices wholemeal bread, crusts removed
3 large eggs
Method

1. Preheat the oven to 180°C, gas mark 4. Heat a large non-stick frying pan and fry the beef over a medium heat for 2-3 minutes, stirring all the time. Add the onion and cook for a further 4-5 minutes, stirring occasionally, until the onion starts to soften and the beef is lightly browned.
2. Add the garlic and curry powder and fry for 1-2 minutes to allow the spices to cook. Remove the pan from the heat and stir in the mango chutney and sultanas.
3. Pour about 200ml of the milk into a small bowl. Tear the bread into small pieces and add to the milk. Leave to soften for a minute then stir into the beef mixture.
4. Tip the mixture into either 6 individual shallow ovenproof dishes, or a 2-litre shallow, ovenproof dish. Press down well with the back of a spoon.
5. Mix the remaining milk with the eggs and a little seasoning, and beat lightly. Pour over the beef and place in the oven for 30-40 minutes until the mixture is piping hot and the top golden brown. Serve with a light salad of chopped cucumber, cherry tomatoes and sweetcorn.

Cook's tips

There are many variations of this dish. For example you could add chopped dried apricots or apricot jam instead of chutney. If making in advance, follow steps 1 and 2, then add the soaked bread, and egg and milk mixture just before cooking.

Smoky Sausage Kebabs with Fresh Pineapple

These kebabs are so quick and easy to assemble, and make a tasty meal for children. Serve with a salad and chargrilled chunks of corn on the cob.

Preparation time : 15 mins, plus at least 15 minutes marinating
Cooking time : 15 minutes to 20 minutes
Total time : 45 minutes to 50 minutes

Makes: 10 kebabs
Ingredients

2 tbsp malt vinegar
1 tbsp light brown muscovado sugar
2 tbsp tomato ketchup
1 tsp smoked paprika
1 tsp Bart Fines Herbes
420g pack Waitrose British Pork 30 Cocktail Sausages
425g pack fresh prepared pineapple
Method

1. Blend the vinegar, sugar, ketchup, paprika and herbs in a shallow dish and add the sausages, turning to coat well. Cover with clingfilm and place in the fridge to marinate (leave for at least 15 minutes or up to 1 hour).
2. Preheat the barbecue or grill to its highest setting. If using wooden skewers, soak 10 in cold water for 30 minutes, to prevent them from burning.
3. Thread 3 sausages onto each skewer, alternating with the pineapple pieces. Cook for 15-20 minutes, turning regularly and basting with any remaining marinade.
4. Serve the kebabs with a mixed salad and chargrilled corn on the cob chunks.

Cook's tips

Add some chunks of yellow and red pepper to the sausages, to make larger kebabs for adults. Use the same marinade recipe, but substitute the sausages with some chicken breast pieces.

Chicken Enchiladas with Smoky Tomato Sauce

The smoky tomato sauce has a hint of cocoa for a deeper, richer flavour. But don’t worry, it’s not too spicy, so it’s cool for kids.

Preparation time : 10 minutes
Cooking time : 30 minutes
Total time : 40 minutes

Serves: 8
Ingredients

For the filling:
200g pack Waitrose Roast Chicken Sweet Chilli Mini Fillets, shredded
195g can Waitrose Sweetcorn Crisp and Naturally Sweet in Water, drained
200g grated mature Cheddar cheese

For the enchilada sauce:
300g pack 8 corn tortillas
2 tsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, crushed
¼ tsp smoked paprika
680g jar Waitrose Organic Passata
1 tbsp cocoa powder
Method

1. Preheat the oven to 200°C, gas mark 6. Wrap the tortillas in foil and place in the oven for 15 minutes to warm through (according to pack instructions), while you make the sauce.
2. Heat the oil in a medium sized saucepan and gently fry the onion for 4-5 minutes until softened. Add the garlic, paprika, passata and cocoa and simmer gently for about 10 minutes. Tip half the sauce into the base of a large, shallow, oblong ovenproof dish.
3. Assemble the 8 enchiladas by putting a little bit of chicken in a line down the centre of each tortilla, together with some sweetcorn and a sprinkling of cheese (reserve a little to use as topping). Roll up each tortilla, tucking in both ends when rolling, and place in the dish seam-side down. Pour over the remaining enchilada sauce and scatter with the reserved cheese.
4. Place in the oven for 10-15 minutes until the cheese has melted and the sauce is bubbling. Serve with soured cream, salad leaves and cucumber slices.