Heart at Home

I am becoming food obsessed lately, I think. I am not persuaded that this is a bad thing. Pictured above are the remains of a Strawberry Sour Cream Streusel Cake, the recipe came from the September delicious magazine, and is a Nigella Lawson recipe. It was so easy to make, even with three children crowding our miniscule kitchen to watch. Hubby said it was the best cake he'd ever eaten, even better than the cheesecake from our local cheesecake shop. This is very high praise indeed! The cake is rich and buttery, and the layer of strawberry puree is sticky sweet. The perfect Friday night dessert after a very long week.

The butterrmilk roast chicken also turned out perfectly today. It was also from the Nigella section of the magazine. This is my modified version of the recipe:

Ingredients:

2 cups of buttermilk
2 cloves of garlic, smashed
teaspoon of dried rosemary
2 tablespoons of honey
medium sized chicken, spatchcocked (as in cut the spine out and flatten the chicken)
salt and pepper.

Prepare the marinade by combining the buttermilk, garlic, rosemary, and honey and pour over the chicken. Cover the chicken and refrigerate for at least 8 hours (longer would be better, but I only had 8 hours). To cook the chook, preheat oven to 200C, and place the chicken on a rack over the sink for a couple of minutes to allow marinade to drip off. Line a baking dish with foil, put the chicken on skin side up and roast for 45 minutes. Reduce heat to 170C and cook until juices run clear when the thigh is pierced. Allow the chicken to rest before serving.

This recipe would also be great on a barbeque!