🍗 Magic Chicken Pie
⭐ Introduction
Magic Chicken Pie is one of those comforting dishes that feels like a warm hug. With a creamy chicken filling, buttery crust, and rich flavors that balance perfectly, this recipe turns simple ingredients into an unforgettable meal. Whether you’re cooking for family, guests, or preparing a cozy weekend dinner, this pie will quickly become a favorite. It’s easy to prepare, reheats beautifully, and tastes even better the next day as the flavors meld together.
🥘 Ingredients
For the filling
2 cups cooked chicken, shredded or diced
1 onion, finely chopped
2 garlic cloves, minced
1 cup mixed vegetables (peas, carrots, corn)
2 tbsp butter
2 tbsp flour
1 ½ cups milk
½ cup chicken broth
Salt and pepper, to taste
½ tsp paprika
½ tsp turmeric
½ tsp dried thyme
For the crust
1 cup flour
½ tsp salt
80 g cold butter, cubed
3–4 tbsp cold water
👩🍳 Instructions
1. Prepare the filling
In a pan, melt the butter over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant. Sprinkle the flour on top and stir continuously for 1 minute to form a roux. Slowly add the milk and chicken broth while whisking to avoid lumps. Cook until the sauce thickens.
Add the chicken, vegetables, paprika, turmeric, thyme, salt, and pepper. Mix well and let the filling simmer for 5 minutes. Turn off the heat and let it cool slightly.
2. Make the crust
In a bowl, combine the flour and salt. Add the cold butter and rub it into the flour with your fingertips until you get a sandy texture. Add cold water gradually and mix until the dough comes together. Flatten into a disk, wrap, and chill for 20 minutes.
3. Assemble and bake
Preheat your oven to 190°C (375°F). Roll out the dough and place it over a baking dish filled with the chicken mixture. Press the edges and make a few small slits on top to let steam escape.
Bake for 30–35 minutes or until the crust is golden and crisp. Let it rest 10 minutes before serving.
💡 Tips
Add grated cheese to the filling for extra richness.
Replace chicken with turkey or leftover roast.
Use store-bought puff pastry for a quicker version.
🧁 Coconut Cloud Cupcakes
⭐ Introduction
These Coconut Cloud Cupcakes live up to their name—soft, airy, and filled with a gentle tropical sweetness that melts in your mouth. Their creamy coconut frosting makes them perfect for birthdays, parties, or afternoon tea. Despite their elegant appearance, the recipe is simple and beginner-friendly.
🥥 Ingredients
For the cupcakes
2 eggs
1 cup sugar
½ cup vegetable oil
1 cup coconut milk
1 ½ cups flour
1 tsp baking powder
½ cup shredded coconut
1 tsp vanilla extract
For the frosting
250 ml whipping cream
2 tbsp sugar
½ cup coconut cream
Shredded coconut, for decorating
👩🍳 Instructions
1. Prepare the batter
Whisk the eggs and sugar until light and fluffy. Add the oil, vanilla, and coconut milk, and mix well. In another bowl, combine the flour, baking powder, and shredded coconut. Fold the dry ingredients into the wet mixture gently until smooth.
2. Bake
Preheat the oven to 180°C (350°F). Line a cupcake tray with paper liners and fill each one 2/3 full. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
3. Make the frosting
Whip the cream with sugar until it forms soft peaks. Add coconut cream and continue whipping until firm.
4. Decorate
Pipe the frosting over the cooled cupcakes and sprinkle shredded coconut on top.
💡 Tips
Add lemon zest for extra freshness.
Use toasted coconut for a deeper flavor.
Store in the fridge if the weather is hot.
🍓 Strawberry & Mascarpone Roll
⭐ Introduction
This Strawberry & Mascarpone Roll is a light, elegant dessert inspired by classic European pastries. Soft sponge cake wraps around a creamy mascarpone filling and fresh strawberries, creating a perfect balance of sweetness and freshness. Despite how fancy it looks, the process is easy and takes less than an hour
Ingredients
For the sponge
4 eggs
½ cup sugar
½ cup flour
1 tsp vanilla
Pinch of salt
For the cream
250 g mascarpone
200 ml cold whipping cream
2 tbsp powdered sugar
1 tsp vanilla
For the filling
1 ½ cups fresh strawberries, diced
1 tbsp lemon juice
1 tbsp sugar
👩🍳 Instructions
1. Make the sponge
Beat the eggs and sugar for 7–8 minutes until thick and pale. Add vanilla. Sift in the flour and salt, folding gently without deflating the mixture. Spread the batter onto a lined baking tray.
Bake at 180°C (350°F) for 10–12 minutes. When done, invert onto a clean towel dusted with sugar and roll it while warm. Let cool completely.
2. Prepare the filling
Whip the cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Mix until smooth. Toss the diced strawberries with lemon juice and sugar.
3. Assemble the roll
Unroll the sponge gently. Spread the mascarpone cream evenly, add strawberries, then roll tightly again. Chill for 1 hour before slicing.
💡 Tips
Use raspberries or mango instead of strawberries.
Don’t overbake the sponge or it will crack.
Use a serrated knife for clean slices.
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