Perfectly Roasted Chicken

Finding it difficult to come up with an alternative to the usual Turkey dinner this festive season? Look no further. I have the perfectly roasted chicken recipe for you that will put a smile on your guests faces. I served this a couple of Christmases ago and the kids loved it; it has been my go to roast for weekends or whenever we have friends or family over for a big feast. And the best part, it's a no oil, fuss free kind of recipe! Feel free to substitute the lemon for oranges to capture that more familiar festive feeling.

For a small-medium whole bird, you will need:

• 1 Whole chicken with skin and bones, halved lengthwise
• 3 Cloves of garlic, freshly minced
• 2 Whole lemons, one juiced for drizzling and one sliced for serving
• 1 Teaspoon of ground black pepper
• 1 Teaspoon of fine salt
• A pinch of sea salt flakes for serving

Final Touches: Reserve one lemon for slicing and wedging into the chicken before sprinkling with sea salt and serving.

How To:

1. Prepare a roasting tray large enough for your bird to lay flat in the oven.

2. Clean any excess fat and feathering from your bird and cut it down the middle, lengthways. Lay flat, skin side up, into your roasting tray.

3. Pierce the entire chicken to the bone with a knife.

4. Sprinkle the fine salt and black pepper all over the chicken - try to do this evenly - and then rub in the minced garlic by massaging all of the seasoning into the cuts you have made.

5. Cover gently with some foil and bake in the middle of the oven at 200 degrees Celsius for 30 minutes. Check your progress at this point, uncover and cook for a further 10-15 minutes.

6. Once cooked, removed from the oven and pour the freshly squeezed lemon juice over the chicken. Wedge your lemon slices into the creases of the chicken and lightly sprinkle with some sea salt flakes.

Serve with boiled baby new potatoes, steamed veggies and a green leafy salad. A quick and simple, wholesome family meal. Enjoy!

Wishing all a bright and joyous Yule.

- The Storms

Oven Baked Chicken Thighs Marinated in Yoghurt

I honestly don't have a name for this recipe; I can only credit this amazing dish to my long-standing friend and fellow 'mum of three' club member, who made this for me when I was pregnant with my first daughter, Eden. That was seven years ago! I loved this lightly spiced chicken so much that it was practically all I ate during my first pregnancy. Thank you, Farida!

Obviously, for best results, I'd recommend marinating the chicken in the yoghurt and spices overnight in the fridge. But it is not a necessity, in fact, I haven't done it this time and it turned out just fine. This was our dinner last Friday night.

This is a great recipe for the whole family, which is why it is lightly spiced. I am known to be a little heavy handed with the chilli but I've only used a single fresh one here (with a pinch of black pepper) and my three year old son eats it with no hassle. So, if you are heat sensitive, you can easily forgo the red chilli.

For 6-7 servings, you will need:

• 7 good quality, fresh chicken thighs, skins and bones removed
• 250g of plain/natural yoghurt (I've used low fat)
• 1 chicken stock cube by Knorr, chopped small enough to crumble
• 3 cloves of garlic, crushed to a mince in a garlic press
• 1 red chilli, seeds removed and chopped
• 1/4 teaspoon of turmeric
• 1/2 teaspoon of ground coriander
• A pinch of ground black pepper
• 1 teaspoon of Garam Masala* mix
• A handful of freshly chopped coriander, stalks included

1. Preheat your oven to 250 degrees Celsius.

2. Once you have trimmed any excess fat, place your chicken aside.

Look for good quality chicken. Most butchers will happily de-bone and skin your meat for you on site.

3. Prepare your marinade by mixing all of the ingredients (except for the fresh coriander) together in a bowl. Next, thoroughly coat each chicken thigh in the mixture.

4. Place your chicken in a flat, single layer into an oven proof dish. If you have any of the yoghurt mixture left over, you can simply spoon it evenly on top of the thigh pieces. Gently sprinkle the freshly chopped coriander on top and place it in the middle of the oven. Adjust the oven's temperature to 220 degrees Celsius. 

5. Depending on how brown you would like the end result, I'd recommend 35-45 minutes in the oven. Remember to turn at least twice to avoid actual burning. The liquids will likely cook away, so if you want a little more sauce, cook for less time, I'd say around 30 minutes should do the trick.

Serve with boiled baby potatoes and some gently steamed broccoli florets for a wholesome and healthy family dinner.

*I use a locally bought store brand of Garam Masala (92g mixture), which is simply a blend of the following: Coriander Seeds 69% | Cumin Seeds 9.9% | Ginger 5.9% | Fennel Seeds, Black Peppercorns, Caraway Seeds, Cinnamon 1.5% | Cloves 1.5% | Cardamom, Celery Seeds and Nutmeg

Flavourful Basmati Rice

As promised in my last post, here is the recipe for my perfectly aromatic basmati rice. The perfect complement  to my 'Minty Minced Lamb' dish.

For the rice, you will need:

• 2 cups of white basmati rice
• 5 cardamom pods, cracked to release flavour
• 5 whole cloves
• 1/2 a teaspoon of cracked black peppercorns
• 1/2 a teaspoon of salt
• Hot water, boiled

Instructions:

1.  Fill you kettle and put it on to boil.

2.  While your kettle is boiling, wash your rice (in the pot you are going to cook it in) underneath a running tap (for best results I use the hot tap, much faster) until the water runs clear. Apparently, this removes some of the excess starch in the rice. I have personally found that by rinsing rice before cooking, it gives the grains that fluffy, loose and less clumped together texture. It can also be better for digestion (or at least it does in my case).

3.  Place your pot on the hob and add your cardamom pods, whole cloves, cracked black peppercorns and salt into the pot with your rice. Stir.

4.  Turn on the hob and pour in enough hot water from the kettle to cover the rice (about an inch above rice level). Stir again and once the water comes to a boil, cover your pot with a lid and turn the heat down low and simmer until the water has been absorbed and the rice has cooked. This should take around 10 minutes.

If you missed my last post, you can find the link to the perfect accompaniment to this rice dish, here.

Minty Minced Lamb

I first cooked this dish over a decade ago and despite it being so well received by family and friends, I haven't really served this up as often as some would like me to... So sorry. But here it is for you all to try at home yourselves, whether you are entertaining or simply feeding the masses, this dish is filling and full of aromatic flavour. This recipe will generally serve a family of 4-5 and depending on portion sizes, you might be able to stretch that number to 6 people.

For the lamb, you will need:

• 500g of fresh lean minced lamb
• 2 medium sized white onions, skins peeled and diced
• 4 large cloves of garlic, minced in a garlic crusher for best results
• 5 cardamom pods, remove shells and keep the seeds
• 1 heaped teaspoon of dijon mustard
• 1 heaped teaspoon of pureed lemongrass
• 1 teaspoon of madras powder
• 1/2 teaspoon of ground cumin
• 1 teaspoon of fenugreek, a very important ingredient for your store cupboard (essential for curries).
• 1 red chilli, seeded and diced
• 1 green chilli, seeded and diced
• 2 cups of fresh carrots, cubed small
• 2 cups of frozen green peas
• 1 tablespoon of mint sauce
• Juice of half a lemon
• Juice of half a lime
• Salt and black pepper to taste

NB There is no need for any oil with this recipe. As you will see, plenty of naturals oils will be released from the lamb.

1.  In a non-stick pan, gently begin cooking your minced lamb. You will notice the colour of the meat turning pale brown. You should add in you onions, garlic, cardamom, mustard and lemongrass, now. Allow it to cook for five minutes on a medium heat.

2.  A decent amount of natural oils and juices will be released from the meat. This is fine. At this point you should add in your madras powder, ground cumin, fenugreek, mint sauce and the red and green chillies.

3.  Stir thoroughly and ones the mince has been evenly seasoned, you can add the carrots and peas. Turn the heat down low and let it simmer for 20 minutes or until the carrots are tender.

4.  Drizzle over your lemon and lime juice and season with salt and black pepper.

Serve your minty minced lamb with some flavourful boiled basmati rice. I will be sharing the recipe to my perfectly complimentary style of aromatic rice in my next post, so keep an eye out (by following my page on Instagram) and check-in soon.

M.A.C Viva Glam I Lipstick and Brick Lip Pencil

I love lipsticks by MAC Cosmetics, if not solely, for their vanilla scent. They smell seriously delicious. I recently picked up MAC's 'Viva Glam I' lipstick and on their websites recommendation, a lip pencil in the shade 'Brick'.

Viva Glam is a rich, medium-dark, old Hollywood kind of red with some subtle hues of brown, which gives it a muted cool feel. I love this shade so much that I've worn it on multiple occasions already (including the school run with the kids).

Classic Black: Sleek MAC packaging at its finest.

Little Bullet

I've wore this lipstick practically the entire day. Between running errands, coffee breaks, lunch, work and a school run, I only had to reapply once! The light matte feel was reassuring in the sense that I wasn't constantly topping up. Only negative is that, despite its staying power, it can smudge a little if you're not careful. Give me a dark lipstick that doesn't smudge and I'd be eternally happy. Currently on the market for a burgundy lip.

I liked the liner, although I don't know if I'd use it with every application as I think the lipstick lasts well enough on its own. But Brick does compliment Viva Glam I perfectly and they blend well together, so if you were conflicted over what lip liner to choose then, I'd say, Brick is definitely the one.

Viva Glam I is the right shade of 'sultry vamp' meets 'red carpet glamour'. I like the fact that this lipstick gives my look a darker edge than, say, a strikingly bright red. I can wear it during the day with neutral eyes or at night with a more smoky look. It's flexible and allows for you to dress it up or down. Viva Glam I gets a definite recommendation.

My complexion is fair with a slight undertone of yellow and this lipstick suits me just fine. Combined with my long dark hair and some minimal eye make-up, you really can't go wrong.

Old Hollywood Glamour

M.A.C's Viva Glam I Lipstick

The Storm Chronicles Verdict:

Glamorous | Old Hollywood | Vamp | Statement Lips | Day-to-Night Look

A Stormy Halloween!

We had a relatively low-key Halloween this year despite the holiday falling on a weekend AND during our half-term break - so, while we didn't get all vamped up, we did manage to hang a few decorations and bake a few cupcakes (more on those in another post) for the kids. I threw together a few party snacks and just sat back with a nice cup of tea and let our little minions have at the table.

Last year was way more productive; we went all out with the Snazaroo face paints. I wanted to create a more serious and authentic looking skull rather than the cuter sugar skull counterparts. That meant using the classic black and white paints, which were great to use on the kids' delicate skin. The husband opted for a more timely and applicable black metal look, which he pulls off smoulderingly effortlessly.

The Storms' Halloween Portraits

The Axe King

Obviously, I couldn't resist sharing some of our 'Family Halloween Portraits' from last year (2014). I really enjoyed painting everyone's faces, my own included. It was the first time I tried my hand at this, so I was pleasantly surprised.

The Storm Matriarch

The Divergent Duo

The Berserker

~ Happy Halloween ~

My Broad Bean Tomato Salad

Try making this broad bean salad and you won't regret it, I promise. It is so simple and easy to make. As a last resort, I've used frozen broad beans in this recipe. But feel free to use fresh produce whenever possible. I really enjoy the chewy texture of the beans - so much in fact that I could eat them as they are - but they seriously give this salad such an incredibly substantive quality, a leafy green salad alone seems boring.

For the broad beans by themselves, you will need:

• 750g of frozen broad beans
• 1 cup of hot water, from the kettle
• 0.5 teaspoon of salt
• 0.5 teaspoon of ground black pepper
• 1 tablespoon of extra virgin olive oil
• 3 cloves of garlic, freshly crushed and then finely chopped

How to:

In a large non-stick wok/pan, add the broad beans and a cup of hot water and cook (for about 10-15 minutes) on a medium heat until the water has reduced and the beans have cooked though.

Lower the heat. You might need to add a little more water at various intervals to ensure they soften.

Season with salt and black pepper and stir until the water has evaporated. Turn the heat down and drizzle with olive oil and add the crushed garlic. Cook for another 5 minutes.

For the salad mix, you will need:

• 3 large vine ripened tomatoes, stems and cores removed and chopped into cubes
• a handful of coriander leaves, chopped (be sure to include those flavourful stems)
• a pinch of sea salt for flavour

How To:

With your freshly cooked broad beans happily set aside, combine your chopped tomatoes with the coriander leaves and fold together, gently season with some sea salt and some extra black pepper if you want that extra kick.

Combine your broad beans and tomatoes well, serve and garnish with a little more coriander.

***

Suggestion

If you're like us and you have guests over for dinner, you can serve your broad bean salad with some freshly pan-fried salmon, it will certainly take your dish that little bit further.

Not to mention, you'll get points for serving up a pretty plate. Enjoy!

Camden Town

Whenever we frequent Camden Town -- and let's face it; with three kids in tow, we don't get down there very often -- it is usually during the school breaks and holidays. But when we do, we usually spend the best part of the day exploring and perusing Camden Market and the surrounding lock, finishing up at Camden Road. All that's in between is simply more than one can absorb during one simple visit.

Camden Lock. Also known as my favourite place to visit and while it has become more of a tourist attraction site in recent years, this place remains a high point of nostalgia for me. Back when the husband and I were dating, we would spend hours walking around The Stables Market and surrounding areas. I hope to get some more recent shots and publish a more detailed post on the actual market soon. But for now just look at some of the incredible street art Camden has to offer.

A wall mural of sorts in tribute to the late Amy Winehouse, by Otto Schade can be found by turning down on Hawley Street, just off Chalk Farm Road.

More impressive street art by Otto Schade. The sheer scale of these masterpieces were more than enough of an incentive for me to whip out the camera and start snapping away. I especially loved this one called, 'Rhino-Zero'.

Camden is fast becoming the place to be for street art. You will find that, in the areas surrounding the market and the main roads leading outwards, artists have turned this bustling and busy area into a life of its very own; it is a living and breathing art gallery.

You will find this bronzed lion statue sitting guard on Haven Street and on your way beneath the arches to the 'World Famous Souvenir Centre,' where all the sheds are decorated by various street artists.

When the market sheds are closed for business you will find that they area adorned with artistic precision - this one was designed by an artist called Kef. The next time you are in town, don't forget to look around you with open eyes and you will see a lifestyle worth your appreciation.

Coffee Date!

It's been a while since the husband and I had some quality 'us' time, so when our friend offered to babysit our three kiddos, we decided to take her up on the very generous offer. Being somewhat casual and unplanned, it was nice to make fun of the kids behind their backs rather than - the usual - to their faces (parenting 101, teach children how to take a joke). But of course, none of this would have been possible if it were not for our dear and wonderful friend, Sofia - thank you, once again.

I have very long, naturally straight hair, so wearing it down and straight is usually my best bet to spruce up a look, especially considering that I keep it in a messy bun most days while running errands and chasing after the kids. We decided to go for a nice and casual coffee, while auntie Sofi had dinner at home with the kids.

Couldn't resist getting a shot with Mr. Storm, who isn't caught on camera very often. Photos are straight from the iPhone and not the best quality but definitely one for the album, I think. Until next time.

Red Check Shirt | by River Island, sold out - find similar looks here | and here.

Double Layered Black Spaghetti Top | by Mango, sold out - find similar looks here | here | and here.

Black Coated Biker Pants | by River Island, sold out - find similar looks here | here | and here.

Black High Heeled Ankle Boots | 'Storm' by KG Kurt Geiger, currently here | and here.

Necklace | by Miss Selfridge, sold out - find similar here | and here.

Red Lips | Colorstay Ultimate Liquid Lipstick by Revlon in 'Top Tomato'.

My Child-Friendly Chicken Saag (Saagwala)

Traditionally a South Asian recipe eaten in the Pakistani and Indian regions of Punjab, saag (or saagwala) is a green leafy based dish, usually made from spinach (the preferred option in this recipe), collard greens, mustard leaves, etcetera. It can be eaten on its own or made with various meats (gosht) of choice, potatoes (aloo), or cheese (paneer). I have used chicken in this recipe and to make it that little bit more filling we are eating our chicken saag in accompaniment with a choice of plain boiled basmati rice or boiled baby potatoes.

For the chicken saag, you will need:

• 3 filleted chicken breasts (without skin), diced into small child-friendly pieces
• 4 cloves of garlic, thinly sliced
• 4 cardamom pods, cracked to release flavour
• 4 whole cloves
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of ground fenugreek
• 1/2 teaspoon of ground cumin
• 1.5 teaspoons of garam masala
• a thumb sized piece of freshly grated ginger
• 1/2 a cup of plain yoghurt
• 700g of fresh spinach leaves, chopped (or 1kg of frozen spinach can also work just fine)
• 330g of baby plum tomatoes, halved as in this recipe or 2 large ripe tomatoes, quartered lengthwise and core removed
• 2 medium sized white onions, roughly chopped into large chunks
• sea salt (to taste), for seasoning
• pinch of black pepper for seasoning
• coriander and sliced lemon for garnishing

*Remember, You will want to pick out the four cloves and cardamom pods at the end. There is nothing pleasant in biting into one of those, trust me.

This recipe is not made the 'traditional' way as I do not use oil for frying/browning the meat. The fun in cooking and creating your own takes on various cuisines is that you get to experiment and discover your own takes on different dishes. Often, you will find that you've created something far superior to the 'traditional' original. I prefer my variation as it feels lighter whilst filling and not greasy.

Here's how to make my chicken saag:

Once you have your ingredients and portions prepared to one side, begin by placing you diced chicken into a non-stick wok along with the yoghurt, garlic, cloves, cardamom, turmeric, fenugreek,cumin, ginger and garam masala. Mix these together well with a wooden spoon, making sure to coat the chicken well.

Turn on the heat and cook the chicken until the the yoghurt starts to cook off; it will leave behind enough liquid to help wilt the spinach, which you should add to the pan at this point. Mix well on a generous heat for 2 minutes, then add the tomatoes and onions. Stir, lower the heat and cover. Simmer for about 20 minutes, checking halfway through cooking.

Your chicken saag should be ready to serve with basmati rice, potatoes, roti or even eaten on its own. Either way, it won't last long.