Baking with Lydia and ALL things...

(Recipes Below--Honey Soy Chicken, Chilli con Carne, Lemon Marshmallow Slice)

 In todays video I bake cupcakes with Lydia and talk about how it relates to life and hard times. I share two of my favorite dinner recipe and I try two new recipes in order to use up what I have. I will share the recipe I liked the best. I also share some of children's favourite movies and have a talk about fear.

Honey Soy Chicken
1/4 cup honey

1/4 cup soy sauce

Chilli con Carne

1tblsp oil

1 large onion

2 cloves garlic

1/2 tsp chilli powder (or less if you don't like spice)

350-500g mince

2tsp cumin (I usually add a bit more as I love cumin!)

1 tsp each, oregano, salt, sugar

400g can kidney beans

2 tblsp tomato paste

about 1/2 cup water

Heat the oil in a large pan. Add chopped onion, garlic and chilli and cook on moderate heat for 1-2 minutes. Raise the heat and add the minced beef, breaking it up and browning it

Stir in the cumin, oregano, salt and sugar, the beans and their liquid, the tomato paste and water, and cover and simmer for about 10 minutes. Add extra liquid if mixture is too thick to spread easily, or cook uncovered if it seems very liquidy.

Lemon Marshmallow Slice

Shortcake

125g butter

3/4 cup icing sugar

1 egg, beaten

11/2 cups self-raising flour

1/2 tsp vanilla essence

Filling

1 cup white sugar

1 cup water

juice and grated rind 2 lemons

1/2 cup milk

2 tblsp custard powder

2 tblsp cornflour

Marshmallow

2tblsp gelatine

1 cup boiling water

1 cup white sugar

1 tsp lemon essence

1 cup icing sugar

Shortcake

Cream butter and sugar. Add egg, flour and vanilla essence. Mix well then press into a well-greased slice or sponge-roll tray. Bake for 15-20 minutes at 160C until pale golden coloured. Cool.

Filling

Put sugar, water and the juice and rind of the lemons in a saucepan and bring to the boil. Separately mix the milk, custard powder and cornflour to a smooth paste. Stir in the 2 mixtures together using a wire whisk, then slowly bring to the boil and boil for 3 minutes. Pour over the shortcake.

Marshmallow

In a medium-large saucepan dissolve gelatine in the water. Add the sugar and boil for 8 minutes, then cool. Add the lemon essence and icing sugar and beat until thick and creamy. Pour at once over the shortcake and filling and leave to set. Cut when cold.

Make sure it's fully set before eating. We let it set in the fridge.