Morgan Hipworth

Baking never tasted so good with my Cookie Butter Blondies #fyp #recipes #cooking - 340g unsalted butter, softened 130g caster sugar 200g brown sugar 2tsp vanilla essence 3 eggs 390g plain flour (ideally cake flour) 1tsp sea salt 1/2 tsp ground cinnamon 1/2 tsp baking powder 80g milk 115g white chocolate buttons 115g dark chocolate buttons 375g lotus cookies 300g biscoff spread Preheat your oven to 180°C (350°F). Line a baking tray with baking paper. In a large mixing bowl, cream together the softened unsalted butter, caster sugar, and brown sugar until pale and smooth using a hand mixer or a stand mixer. Add the eggs one at a time, mixing well after each addition. Then add the vanilla essence and beat until fluffy. In a separate bowl, sift together the cake flour, sea salt, ground cinnamon, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until well combined. Pour in the milk and mix until incorporated. Fold in the white chocolate buttons, dark chocolate buttons, and lotus cookies. Mix until the cookies are just crushed and evenly distributed throughout the batter. Transfer the batter into the lined baking tray and spread it out evenly to create a smooth layer. Warm the cookie butter spread slightly in the microwave or on the stovetop until it's pourable. Drizzle the warmed cookie butter over the batter in the baking tray. Top the batter with additional lotus cookies, pressing them gently into the batter. Bake in the preheated oven for about 30-40 minutes or until the blondies are golden brown and JUST wobbly in the middle. Allow the blondies to cool completely in the tray before cutting them into portions. Once cooled, cut the blondies into squares or rectangles and serve. Enjoy your delicious homemade cookie butter blondies!

Dinner sorted with my Homemade Butter Chicken 😍 #fyp #yum - For the chicken: 800 grams chicken thigh, cut into bite size pieces 2 teaspoons chilli powder 2 teaspoons cumin 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon salt 1 * 3cm piece of ginger peeled and grated 2 cloves garlic, minced 3/4 cup plain yoghurt 2 tablespoons olive oil For the sauce: 2 tablespoons olive oil 1 onion, sliced 1 * 3cm piece of ginger peeled and grated 2 cloves garlic, minced 400 grams crushed tomatoes 1 teaspoon red chilli powder Salt, to taste 1 teaspoon cumin 1 teaspoon garam masala 1/2 teaspoon kasoori methi 1 tablespoon palm sugar 1 teaspoon ground coriander 1 cup cream 1 tablespoon tomato paste 2 tablespoons ghee To serve: Steamed rice Coriander leaves To make the chicken: Add all the ingredients besides the oil into a bowl and allow to marinade for at least 30 minutes or up to overnight. Once marinaded preheat a large heavy based fry pan over medium-high heat add the oil and fry the chicken in batches until browned on all sides. Set aside whilst you make the sauce. To make the sauce: Add the olive oil and onion to a large heavy based fry pan and cook until the onions are soft. Add the garlic, ginger, chilli powder, salt and crushed tomatoes. Cook stirring until the liquid reduces by half. Transfer to a blender and blitz until smooth. Return the sauce to the fry pan add the cream, tomato paste and remaining spices. Add the chicken bring to a simmer then add the ghee and stir until shiny and smooth. Serve up with steamed rice, naan and garnish with coriander.