Creamy Mushroom Stuffed Chicken

This recipe is an instant hit with my family. And because it is so popular on Pinterest and other blogs, I just had to try out this recipe. Chicken and mushrooms work incredibly well together and when you top it with cheese it just takes you to another level of goodness!  The chicken once cooked is juicy and tender and definitely a meal to impress your friends, family, your date or guests. You can serve it with mashed potatoes and bread or some salad or rice

I am just going to provide the link where I adapted the recipe from and share a couple of pictures to drool. It is pretty straightforward and easy to follow. I added mozzarella instead of parmesan and it worked great as well!

Please click here for the recipe.

Tips

• You can add spinach to the sauce. 
• To add heat to the recipe you can add chilly flakes.

All the above pictures are copyrighted Tickled by Inspirations

Home Tour: Residence of Lisa Bielby

Today I have got another gorgeous home to share with you. This home is a picture of calmness that brings on the shades of monochrome and greys. I felt I could waltz around here humming to myself and soaking in the comfort of this home. You are bound to take away some inspiration from this beautiful home. The home is airy with white walls, pops of colour here and there to contrast the neutrals with elements of wood, textile and plants that give warmth to the space. Lisa Biebly, based in Liverpool, has drawn her inspiration from textures, design and textile. Have a look at her pretty home and get ready to soak in some serenity and let’s hear more from Lisa herself.

Tell us something about yourself.

 I am a primary school teaching assistant and have lived in Liverpool all my life. I live in a Victorian house in Birkdale close to the coast. My son is aged 17 and studying to be a graphic designer. Met my husband 28 years ago and we’ve lived in a variety of houses, including a city warehouse apartment, 200 year old cottage and now this house. I love period details in old houses and we’ve lived here just over 12 years now. 

Where do you draw your décor Inspiration?

I’ve always loved Scandinavian design and mid-century modern furniture. I get my inspo from magazines such as Elle Decoration, Living Etc, Pinterest and scrolling through Instagram. Love Design Sponge house tours too.

What is your favorite style and décor?

My Scandinavian roots (great grandparents were Swedish) have led me to a long love of Nordic design and lifestyle. I love crisp white interiors with pops of colour and furniture with clean lines. Favourite brands include, Hay Design, Normann Cph and Muuto. Simple, beautiful and functional. Fave Instagram accounts are @catesthill @teaandkate . 

Your favorite space or corner:

I love my L shaped grey sofa by the big bay window. It’s my favourite place to relax and read books/magazines. 

Any tips on decorating:

I adore Farrow and Ball paints as the pigment is so rich and the texture is just perfect. My home is overflowing with plants and cacti which add a lovely fresh feel to monochrome interiors.
I love up cycling old pallets for my garden which is a quick and easy way to add cheap chic. Finally, keep it light, bright and add colourful art to white walls to make them pop.

Thank you Lisa for opening up your home to me and my readers. There were so many inspiring details to take away!

For those who want to follow Lisa on Instagram, please click here.




All the pictures are copyrighted by Lisa Bielby.

Easy Fluffy Pancakes

Are you looking for that perfect recipe for pancakes that is quick to make and turns out fluffy? Well I am here with that perfect recipe. I love simple recipes, with minimum ingredients and definitely no-fail ones. This is one of them...  and it is not too sweet with enough of vanilla scent to make it delicious... And have it with loads of toppings. This is a family favorite!! And it is a perfect way to start your day!!

Servings: 8 to 10 pancakes each

Ingredients

1 1/2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

3/4 teaspoon kosher salt or table salt

1 1/4 cups milk

1 large egg

4 tablespoons butter, melted, plus more for skillet

1 teaspoon vanilla extract

Method:

1.       Make the batter by whisking flour, sugar, baking powder and the salt in a medium bowl. Warm milk in microwave or on top of stove until lukewarm, not hot. Whisk milk, egg, melted butter and the vanilla extract until combined. (warm milk avoids forming lumps).

2.       Heat a large skillet over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

3.       Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork or spatula to stir until you no longer see lumps of flour. It is okay if the batter has small lumps, in fact you want that – please do not over-mix the batter. Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a small circle.

4.       When edges look dry and bubbles start to appear, turn over the pancake. This takes about 2 minutes. Cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter and/or berries or sliced bananas. 

Above pictures are copyrighted Tickled by Inspirations

Lettuce wraps

I wanted to recreate PF Changs lettuce wraps but I ended up making my version which tasted even better!! Lettuce wraps is a family favorite and it is a meal by itself. It’s easy to make, addictive and flavorful. And I love the combination of spicy with mild sweetness and the crunch. Get ready to wrap the lettuce around the meat like a burrito and enjoy!

Serves 4 to 6

Ingredients:

·         1 tablespoon olive oil or sesame seed oil

·         1 pound ground chicken or turkey

·         2 cloves garlic, minced

·         1 onion, finely chopped

·         2 tablespoons soy sauce

·         1 tablespoon rice wine vinegar

·         1 tablespoon freshly grated ginger

·         1 tablespoon Sriracha, (I used sweet Thai Chillie sauce)

·         2 green onions, finely chopped

·         1 carrot, finely grated

·         Salt and freshly ground black pepper, to taste

·         Chille flakes to taste

·         1 head butter lettuce 

Method:

1.       Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

2.       Add garlic, onion, ginger, soy sauce, rice wine vinegar, ginger, chillie flakes and sweet Thai Chillie sauce until onions have become translucent, about 1-2 minutes.

3.       Stir in green spring onions and fry about 1-2 minutes; season with salt and pepper, to taste.

4.       To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. And garnish with spring onions and grated carrot. 

Tips:

·         You can add vegetables like mushroom and bell-peppers to the minced chicken.

·         For more crunchiness you can chestnuts

Above pictures are copyright Tickled by Inspirations

Baked Lamb Chops

Lambs cook easily depending on the size and thickness. And if you are baking it is totally fuss free. This can be served as a starter or as a main meal along with some salad or roasted veggies, bread, mashed potatoes with some gravy to drizzle on. Simple marinade and swoon worthy recipe because it is so tender!!!! I hope you get to try it!

Serves 4 

Ingredients

·         4 lamb chops ( I didn’t trim the fat because I love the flavor it gives to the meat, but feel free to trim)

·         2 cloves of garlic

·         1 inch ginger

·         ½ tbsp fresh rosemary

·         1 tsp fresh thyme

·         2 tsp salt/ Sea salt

·         ⅛ tsp white pepper

·         A couple of peppercorns

·         2 tbsp olive oil 

Instructions

1.       Crush garlic, rosemary & thyme, salt, ginger, pepper corns and white pepper until you get a rough paste, using a mortar and pestle.

2.       Add olive oil to the paste and stir in well to create a marinade.

3.       Dry the lamb chops with a paper towel and rub in the garlic and herbs paste. Let marinade for an hour or more.

4.       Preheat oven to 400 degrees Fahrenheit.

5.       Cover a baking sheet with parchment paper and bake for 20 minutes for well done. You can bake it for 10 minutes for medium-rare.

6.       While the lamb is in the oven, prepare a nonstick skillet on the stovetop. Heat it up to sear the lamb chops.

7.       Take the baking sheet out of the oven and transfer the chops to the skillet.

8.       Sear lamb chops for two minutes on both sides till it gives a nice brown colour.  

9.       Let it rest for 10-15 minutes before serving and garnish with herbs of your choice

All pictures are copyrighted Tickled by Inspirations

Mango Cheesecake

I am bringing the mango series to an end with Mango no bake Cheesecake before I take a short break but my love affair with mangoes will continue… as I get my freezer stocked up with mango puree!! Yaay!! I am so glad I got to experiment and celebrate summer with mangoes. So here is another no fuss, no bake, easy recipe for you to try … the result is an exotic tropical cheesecake.. its creamy, tangy and smooth. 

Serves 6

Ingredients

Base:

Digestive Biscuits crushed 150gm
Unsalted Butter 75gm

Sugar 3tblsp

Filling:

Philadelphia Cream Cheese 250 gm
Mango pulp half cup
Castor Sugar – ½ cup (add more if needed)
Whipped cream – ½ cup (already whipped)
Gelatin – mix 2 tsp powder mixed with 1 tblsp warm water and set it aside (If you are a vegetarian, please use China grass or Agar Agar powder as its a plant based thickner, and check my notes below)
Mango Puree – ½ cup to ¾ cup

Loose bottomed cake tin

Method:

1.     In a food processor blitz the biscuits and then add the butter till all the crumbs are coated with butter. Spoon the crumbs in to the spring pan cake tin and press down and refrigerate it while you make the filling.

2.     In a large bowl beat the cream cheese till creamy. Then add sugar and whipped cream and beat again until its combined well.

3.     Add mango pulp and beat again just for a few seconds. Do not mix too much else the cream mixture will split. If needed add more sugar depending on your sweet tooth! Then add gelatin and mix to combine. Please make sure the gelatin is cool before combining.

 Pour this cream mixture into the refrigerated biscuit base and chill in the fridge for at least 2 hours to set before serving.

     Garnish with whipped cream or chopped mangoes and sprigs of fresh mint or basil.

Notes & Tips:

If you are a vegetarian or don’t want to use gelatin, you can use agar agar powder or China grass powder. It’s a plant-based thickener that works the same way as gelatin. You can find it in Asian stores and most supermarkets in India sell these in powder form or in strips. If you are using strips, dissolve 5gm in 2-3 tbsp hot water until completely dissolved and use in the above recipe. 

·         Cream cheese must always be in room temperature

·         This is a dessert you can bake way ahead.

·         You can substitute sugar and whipped cream with condensed milk.

All images are copyright Tickled by Inspirations

Mango Pavlova - a summer showstopper dessert

Pavlova is my favorite dessert to make during summer. It just needs a few basic ingredients and you can prepare it in advance. Its light, sweet, topped with a cloud of whipped cream and seasonal fruits of your choice, satisfying in terms of texture and definitely a show stopper. I made this as a birthday cake for an amazing dancing girl who is a Pavlova lover and who loves mangoes. So if you are mango fanatic like me, here is the recipe for Mango Pavlova, or rather pillowy clouds of heaven!! If you make this recipe, please share it on instagram with the hashtags #tickledbyinspirations, #mangoseries … I would love to see how it turns out. 

Serves 10 to 12

Recipe is adapted from Food Network. Click here for the original recipe.

Ingredients

·                     4 large egg whites (room temperature)

·                     Pinch of salt

·                     1 cup sugar

·                     2 teaspoons corn flour

·                     1 teaspoon white vinegar

·                     1/2 teaspoon pure vanilla extract

·                     Mango - 2 nos. (chopped)

·                     Kiwi - 2 nos. (chopped)

·                     Mango Puree

·                     1 cup cold whipped cream (already prepared)

·                     1 teaspoon pure vanilla extract

Method:

Preheat the oven to 150 degrees F.

Place a sheet of baking paper on a baking pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, and then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl and beat it on high speed until firm, about 1 minute. Then slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, add the corn flour onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the baking paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. I baked two smaller ones to sandwich both with whipped cream. So my meringue turned out thinner.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Then spread the mango puree gently on top. Be generous with it! Then sprinkle chopped mangoes and kiwi on top, leaving a border of cream and meringue. Serve immediately as it will not last long and can get soggy.

Tips

·         To save time make the mango puree the previous day.

·         You can even bake the meringue the previous day and store it in a airtight container.

·         Use fruits of your choice to combine with mangoes… sliced bananas or passion fruit.

Above images are copyrighted by Tickled by Inspirations