Hello Summer!!!

SUMMER LUNCH!

One of my favorite summer desserts also happens to be one of the easiest!  To me, there’s nothing simpler and more delicious- Mexican Pineapples

1 Pineapple Cubed 

Salt to taste 

Chillie powder 

1 cup Water 

2-4 tblspn Sugar

In a small pot, place the water and sugar to boil in medium heat- make a sugar syrup. Let cool. 

Meanwhile, spice the pineapples with the salt and chillie powder and leave aside. 

Once the syrup is cooled pour over the pineapples and serve.. 

Enjoy 

Summer Roast Chicken: MAKE IT AHEAD! 

This week's Lunch for The Family is Roast Chicken, I hope you'll love this twist on a classic! 

Roast Chicken

Chillie powder 

Salt

Pinch of Turmeric 

Lemon pepper 

Peri-Peri oil 

Garlic Crushed 

Green masala 

Thyme 

Lemon juice 

Marinate Chicken ahead- place in a roast tray and leave aside cut pieces of butter over and roast in a pre heated oven. 

Once chicken is done, add more butter and lemon over and serve with chips/wedges or Savory Rice. 

Birthday Cupcakes... 

This time of year always reminds me of the wonderful homemade  treats everyone would bring to school to share with the class on their birthdays. My favorite combo was (and still is!) Chocate Cupcakes with Peanut Butter Icing – topped with chopped Reese’s peanut butter cups.  You can tell yourself you’re making these for the kids, but we know the truth!!

Chocolate Cupcakes 

12 tablespoons (1 ½ sticks) unsalted butter, at room temperature 
2/3 cup granulated sugar 
2/3 cup light brown sugar, packed 
2 extra-large eggs at room temperature 
2 teaspoons pure vanilla extract 
1 cup buttermilk, shaken, at room temperature 
½ cup sour cream, at room temperature 
2 tablespoons brewed coffee 
1 ¾ cups all-purpose flour 
1 cup good cocoa powder 
1 ½ teaspoons baking soda 
½ teaspoon kosher salt 
Miniature Reese's Peanut Butter Cups, to decorate (optional) 

Preheat the oven to 350 degrees. Line cupcake pans with paper liners. 

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended. 

Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. 

Frost each cupcake with peanut butter icing and sprinkle with diced Miniature Reese's Peanut Butter Cups, if desired. 

Faai's Peanut Butter Icing 

1 cup confectioners’ sugar 
1 cup creamy peanut butter 
5 tablespoons unsalted butter, at room temperature 
¾ teaspoon pure vanilla extract 
¼ teaspoon kosher salt 
1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.