Food Cubed

Archive for January 2010

Grilled (or Fried) Chicken with Chilli, Lemon and Mint

Posted by: on: January 18, 2010

You can grill the chicken, as I do here or fry it. The choice is yours. On the grill the smell reminds me of the open-air food stalls of Marrakech that reek of mint, lemon and smoke. Fried, the chicken tends to stay a little moister but you lose out on the deep smokiness that makes the grilled food so tempting. Decisions, decisions. Either way, it is an exciting way to cook little bits of bird. Come couscous, well buttered and flecked with coriander and sultanas, makes a lovely, soothing accompaniment to the spicy chicken

Enough for 2

Hummingbird Bakery Cream Cheese Frosting

Posted by: on: January 18, 2010

This frosting makes enough to frost 12 cupcakes.  To cover a cake (top and sides), double the recipe.  Dye the  frosting any shade you like with a couple of drops of food colouring mixed in.

300g icing sugar, sifted

50g butter, at room temperature

125g cream cheese, cold

Beat the icing sugar and butter together until the mixture comes together and is well mixed.  Add the cream cheese in one go and beat until it is completely incorporated.  Continue beating until the frosting is light and fluffy, at least 5 mins.  Do not overbeat, as it can quickly become runny.
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The Hummingbird Bakery Chocolate Frosting

Posted by: on: January 18, 2010

This frosting makes enough to frost 12 cupcakes.  To cover a cake (top and sides), double the recipe.
300g icing sugar, sifted
100g unsalted butter, at room temperature
40 cocoa powder, sifted
40ml whole milk
Beat the icing sugar, butter and cocoa powder together until the mixture comes together and is well mixed.  Add the milk to the butter mixture a couple of tablespoons at a time.  Once all the milk has been incorporated, beat until the frosting is light and fluffy, at least 5 mins.  The longer the frosting is beaten, the fluffier and lighter it becomes.
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The Hummingbird Bakery Vanilla Frosting

Posted by: on: January 18, 2010

This  frosting makes enough to frost 12 cupcakes.  To cover a cake (top and sides), double the recipe.  Dye the frosting any shade you like with a couple of drops of food colouring mixed in.

250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
Beat the icing sugar and butter together until the mixture comes together and is well mixed.  Combine the milk and vanilla extract in a separate bowl and add to the butter mixture a couple of tablespoons at a time.  Once all the milk has been incorporated, beat until the frosting is light and fluffy, at least 5 mins.  The longer the frosting is beaten, the fluffier and lighter it becomes.
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Hello!

Posted by: on: January 17, 2010

Hello  – welcome to Food3, for people (well, ok, just the three of us for now but who knows…) who love their food and want to share that love around a little


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  • Karen: REQUEST FROM GABE Please can Mrs Lanchberry be contacted to add her Pepperoni Pizza recipe as was told in no uncertain terms by Gabe (and Nelson) t
  • Karen: Have said it before and will say it again....Tha Glover family get things done! This is fab....even Rich impressed.....AND I am making cupcakes!!!
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