Cinnamon Scrolls - TaDa!

IMAGE : THE MOTHER LOAD | Cinnamon Scrolls - TaDa!

I've been doing a lot of cooking lately and I can't NOT share some of the gems here. No kidding, these cinnamon scrolls with a cup of tea will deadset solve world peace I reckon. I think the UN could seriously do with a batch.

When it comes to baking, there's nothing better than making your own dough  - nothing tastes better and if you've never done it before rest assured it's really nothing to be scared about. I found this recipe on Best Recipes a few years ago and although I've only made them a couple of times, I can guarantee these cinnamon scrolls are to die for. And while they're super easy (that can be our little secret) you will seriously impress even the toughest audience with your superior culinary skills. Have a go!

Julie Goodwin's Chicken And Lemon Tagine

How good is pearl couscous?! It's awesome, right?! Sorry what? You've NEVER had it? Good Lord - it's time you did! Why not start with the lovely Julie Goodwin's Chicken and Lemon Tagine? It's super easy and outrageously yum.

Here's the lowdown:

Julie Goodwin's Chicken and Lemon Tagine


INGREDIENTS
1/3 cup olive oil
800g skinless chicken thigh fillets
4 garlic cloves
1 large onion
2 TBS sea salt
1 TBS ground turmeric
1 TBS ground cumin
1 lemon
1 cup chicken stock
1 cup water
1 cup pearl couscous (this is the kicker!)
12 large green olives (although I leave these out as it's more than my youngest child can bear)
1/4 bunch flat-leaf parsley

EASY PEASY PREP STUFF

Cut the onion into quarters, and place the pieces into a food processor (or Thermie) along with garlic, salt, turmeric, cumin and 3 TBS of oil. Zest and juice the lemon into the processor and whizz it all up until if forms a smooth paste. (Have a sneaky sniff! How good does it smell?)

Cut chicken thighs into thirds, pop into a large bowl and coat with the yummy paste. (Doesn't need to be marinated for any length of time - just well coated). Add oil to a chef pan with a lid, wait until oil is hot then add the coated chicken pieces. Fry without turning for about three minutes or until golden brown on one side. Turn chicken pieces over and slowly add chicken stock and water. Bring to the boil then reduce heat to low. Using a spoon, sprinkle in the pearl couscous spreading throughout the pan evenly, ensuring its submerged in the liquid. Pop on the lid and allow it to simmer away for about 15 minutes (without stirring) until the couscous is cooked and liquid is almost all absorbed. Sprinkle the parsley over the top, gently stir it through and voila! Serve it up. Yes - it's that easy! (And no, I haven't left any steps out as is my usual form in the kitchen).

* Can be served with your choice of green vegies too, if you want to boost the kids' intake.

If you want more excellent yumminess like this, you should check out Julie Goodwin's 20/20 Meals Book - it's a total winner for weeknight dinners for under $20.00 and it's completely devoid of any eyeroll-inducing recipes. I didn't even get a fake gag when I cooked this one. Winner.

Enjoy! (Not a sponsored post, just sharing some Julie Goodwin love).

Best Chewy Choc Chip Cookies EVER

IMAGE : THE MOTHER LOAD | Best Chewy Choc Chip Cookie EVER

                            

You know that feeling when you excitedly reach for a perfect-looking choc chip cookie and upon first bite it feels as though you've just bitten down on a piece of granite? Yeah - I know. The very definition of a first world problem.

Allow me to introduce you to the easiest, chewiest choc chip cookie you'll ever eat. It's fine. You can thank me later when we're both at the gym working these little beauties the hell off our expanding rear ends cos they're filled with gooey, fatty evilness. Nonetheless, rest assured that every bite is worth it. (And yeah, we call them cookies thanks largely to the generational influence of Sesame Street).