Pot Chimes

Fish and chips, a much-loved takeaway meal of the working class in England, originally served wrapped in old newspapers, was indeed a nostalgic memory for those who have tasted it. During the time, when the working-class diet was bleak and unvaried, fish and chips came as a tasty break from the norm and a payday treat.  Over the years, it has won the hearts of the rich and poor alike and is now one of the most sorted dishes in upmarket restaurant chains too. My several attempts to produce something reasonably closer to what the pubs in England serve turned out to be a mouthwatering success! I used sparkling water instead of beer to produce a beautiful bubbly batter for fish, keeping in mind that it must be kids friendly too. For best results, b egin by selecting the freshest fish, perhaps cod or haddock, ensuring its delicate flavor shines through.   Also, make sure you store sparkling water in the fridge until needed as chilled water helps to bring out the best bubbly batter. Make sur

Meet everyone’s dream cake! This spongy chocolate cake with generously smeared creamy chocolate butter icing on the top is simply divine! Once tasted this, you will say a firm no to ready-made chocolate cakes available on supermarket shelves. Even if offered a piece from those cakes you will spot the difference immediately. I suggest you pick a good quality spread or margarine to make this cake and the buttercream icing.  Some prefer to use butter but in my opinion, butter gets too lumpy in cold weather and too weak and runny in hot weather. Either way, it is not very appealing. So, as approved by the celebratory British baker Marry Berry, the good old margarine spread is the best for any cake and for frosting too. Even for an absolute novice, making this cake, metaphorically speaking, is a "piece of cake". I suggest measuring the ingredients using a digital scale which is more accurate and easier. So, let’s start making this delicious treat Ingredients                Amounts

                                                                 What is hard chicken? Hard chicken is actually from an old granny bird, lucky enough to save herself from the butcher for a long time and who enjoyed a full life after laying eggs provides hard chicken meat. Hard chicken meat is available only at ethnic butches not on supermarket shelves. So, remember to ask them to remove the skin and cut the bird into medium size pieces which makes the cooking process much easier. I particularly love the deep flavours in the chewy meat on the bone and it is very satisfying to know that there are hardly any fats in it. A piece of good news for those who are obsessed with counting calories! Nutrition Facts Just one full chicken meat has 370 calories, hardly any fat but a significant amount of Potassium: 640mg.  Good news indeed for health watchers! It is interesting to know that there are numerous names for hard chicken, depending on the country and region. I have listed some of them belo