Thursday, 20 June 2013

Lj's Creamy Bacon and Mushroom Slow Cooker Chicken


4 Free Range Chicken Breasts
4 Rashers of Shortcut Bacon diced
300ml Extra Light Cream
250ml White Wine
1 Tablespoon of Vegeta Chicken Stock Powder
10 Button Mushrooms
1 Large Shallot
Cornflour dissolved in skim milk to thicken
Cracked Pepper and Sea Salt to season

What to do:

Saute the Bacon, Mushrooms and Shallots and then brown the chicken on both sides. Add the Cream and Wine. Sprinkle the Chicken Stock over the top. I cooked it for 4 hours on low, then added the cornflour and cooked on high for half an hour to thicken the sauce. Check with a Meat Thermometer to ensure you don't overcook the Chicken Breast or it will be dry.

Served the steamed Veges and A Cheesy Cauliflour & Kipler Potato Bake.

Healthy Pumpkin, Cheese and Chive Scones


950g Kent Pumpkin steamed, mashed and cooled
3 Cups of SR Flour
1Teaspoon Nutmeg
1/4 Cup Parmesan ( Extra to sprinkle on top)
1/4 Cup Reduced Fat Grated Tasty Cheese
10g of Chopped Chives
1Tablespoon Natvia or Caster Sugar
50 Grams of Butter cubed
1/4 Cup Skim Milk

What to do:

Preheat the oven to 200 degrees. Place the Butter and Nutmeg into a large mixing bowl. Rub the Butter into the Flour. Add the Cheeses, Chives and Natvia. Make a well in the center and add the Pumpkin. Begin to fold through the Pumpkin and add the Milk a little at a time to form a dough. Turn out onto a floured bench and cut the scones with a scone cutter or for a more rustic look just use a knife.

Place together so they are just touching on a baking tray lined with baking paper. Use a pastry brush to baste the tops with Milk and then sprinkle with some more Parmesan. 
Bake for approx 20 minutes until golden.

Tuesday, 18 June 2013

French Onion Slow Cooker Pork Chops

Slow cooked Pork Chops in a hurry.. Quick and Easy dinner for those with a busy lifestyle!
I was in a mad rush yesterday afternoon after work with so much to do in between finishing work and picking up my lovelies.. Popped home and threw on these luscious pork chops.

Remove the fat from your Pork Chops. Brown the chops with some sliced Onions and Mushrooms.
Sprinkle with French Onion Soup Mix over the top (See Below for a homemade version)
Add enough Skim Milk to cover the chops half way up and give it a good stir to mix the milk and the soup mix. Slow cook for 2 hours on low and then 2 hours on high. Add a little extra milk towards to end to make more sauce. The Soup Mix and Milk thicken the juices from the meat and make a delicious gravy.

I've tried a few different versions of Homemade French Onion Soup Mix.
 I've mixed up a few recipes to come up with this one which is
 approx equal to one store bought packet.

8 Teaspoons of dried Onion Flakes
4 Teaspoons of  Beef Stock Powder
1 Teaspoon of Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon of Tumeric
1/4 Teaspoon of Cracked Black Pepper/Sea Salt
3 Teaspoons of Dried Parsley

Thursday, 6 June 2013

Ham, Cheese and Homemade Tomato Chutney Pullapart

Start by making a bread dough, I use a bread dough mix and make the dough in my Kenwood Mixer with the dough attachment. You could also mix the dough in a bread maker or by hand. Roll it out into a square. Top with chutney of your choice. I've used a homemade Tomato Chutney. Sprinkle with tasty Cheese, Sliced Ham and Parmesan. Roll it up firmly and slice (see below)

Arrange on a baking tray lined with baking paper. Let it rise a little and then baste with egg wash.
Bake in a 180 degree oven until Golden, approx 20 - 25 mins. You can also use your slowcooker to bake if you have the time. Preheat your slowcooker on high. Place baking paper into the slowcooker bowl so that it reaches up the sides and arrange the pull a part in the bottom. Bake for 1.5 - 2 hours

Wednesday, 5 June 2013

Homemade Lemon Curd

I have come across and made many versions of Lemon Curd over the years. When I first started taking cooking seriously I never had the patience for it.. having to stand there and stir and keep a close on eye on it was not my idea of fun and I would always pinch a Jar whenever Mum made it.  Now I LOVE making it!
Here is how I like to make it.


1 Cup Fresh Lemon Juice (Approx 4 Medium Lemons)
Rind from one Lemon
1 1/2 Cups of Sugar
4 Free Range Eggs
125g Butter diced

What to do:

In a large saucepan add the eggs and the sugar. Mix together well using a whisk. Add the lemon juice and rind and then the diced butter. Cook on very low heat stirring while the butter melts. Continue to stir and keep a close eye on it so that is remains smooth. Remove from the heat when it thickens.

Great in Lemon Curd Tarts, Butterfly Cupcakes in the place of Jam, A dollop on top of the cream on your Pavlova.. endless ideas and so easy to make. Much nice than the crap you buy in jars at the Supermarket and a great way to use up fresh Lemons

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