Lj's Creamy Bacon and Mushroom Slow Cooker Chicken

Ingredients:

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

Ingredients:

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.

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

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

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.

Ingredients:

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

Slow Oven Cooked Roast Lamb with a delicious roast rub

I'm a huge fan of cooking Lamb in my Slow Cooker, stuffing it with fresh Rosemary and Garlic, always browning the meat first to seal in the juices.....

  I decided to do something different and cook it in the oven for a change. I grabbed some fresh Rosemary & Thyme from the garden. I took the herb leaves off the stems and gave it a quick chop, along with a few bulbs of fresh garlic. Popped it into the Mortar & Pestle, added a few tablespoons of Olive Oil, cracked Sea 

Salt & Pepper, a teaspoon of  Smoked Paprika and a teaspoon of Cumin. Gave it a good pounding and then rubbed it all over the roast.

I cooked it for the first half an hour in a preheated oven at  180 - 200 degrees and then dropped the temperature to 160 - 170 for remainder of the cooking which was approx 3 hours all up. Popped the veges in about an hour before the Lamb was ready. 

The veges soaked up the juices and the rest of the pan juices made the BEST gravy!

Lj's Pea & Ham Soup

Ingredients:

1 kg Ham Hock

500g Bacon Bones

1 Large Carrot diced

1 Large Onion diced

1 Large Potato diced

500g Split Peas

2 Cups of Frozen Peas

1 Litre of Chicken Stock

1 Litre of Water

Sprigs of Fresh Thyme

What to do:

Saute the Onion and Carrot until it starts to soften. Add the Ham Hock, Bacon bones, Stock, Thyme and diced Potato and pour over the Chicken Stock and Water. Bring to the boil and simmer for approx 3 hours or until the Ham is falling off the Hock and the bones. Remove the bones and hock. Add the frozen Peas. If you like a chunky soup leave as is, if you like it smooth blend it at this stage. I like it a little of both so I do a quick blitz with the hand held mixer. Let the hock cool down enough to pull the meat off the bone without burning your fingers. Return the ham to the soup and serve with crusty bread.

Sissy's Slowcooked Blade Roast in Coke..

A sneak peak at my Sister's dinner tonight! Will load some more pics and the cooking times later today :-)

2 x 375ml Cans of Coke

French Onion Soup Mix

Freshly crushed Garlic

Rosemary

Pour the Coke into the Slowcooker and sprinkle over the French Onion Soup Mix. Rub the roast with freshly crushed Garlic and then place into the Coke. Top with fresh Rosemary.

BBQ Beer Can Chicken..

Absolutely one of the best roast chickens I have ever cooked!

I heated up the BBQ with the lid down to approx 150- 180 degrees. 

I had one burner on at each end of the BBQ.

To prepare the Chicken I used a Can of this German Pils. Drink half the can and 

then stuff some fresh Rosemary, Thyme and Garlic into it.

Stuff it into the bottom of the Chicken and stand upright in a foil tray 

(big enough to pop in your roast veges into as well) 

Baste the Chicken with some melted homemade Garlic Butter, 

pop into the BBQ and put the lid down.

Walk away and don't be tempted to lift the lid for at least an hour.

Baste the Chicken with the juices in the bottom of the foil pan and add your vegetables.

Cook for another hour keeping an eye on your vegetables and turning them once

one side is golden. Good idea to check your chicken with a meat

thermometer as well, once it gets to 180 degrees your Chicken is cooked. Wrap it in 

foil to rest while you make gravy from the pan juices.

This was the most delicious, moist Chicken and so easy!

Lj's Apricot and Almond Slice

I was cleaning out the Pantry this morning and found a few bits and pieces that needed using up, mostly some Rice Bubbles I had left over from making Christmas goodies. I came up with this slice recipe as I also wanted to use up some dried Apricots. This a very quick melt, mix and pop in the fridge recipe. 

Ingredients:

125g Butter
2 Tbs Honey
1/2 Cup Sugar
4 Cups of Rice Bubbles
1/2 Cup Coconut
60g Sliced Almonds toasted
1/2 Cup Sultanas
100g Dried Apricots diced

What to do:

Place the butter, honey and sugar into a saucepan on low heat. Mix while the butter is melted and slowly let it boil for 5 minutes until the sugar dissolves.

Put all of the dry ingredients into a mixing bowl. Add the butter mixture and stir to combine. Press into a slice tin lined with baking paper. Press down firmly and pop into the fridge to set.

Cut into slices and serve when set.

Greek Walnut Syrup Cake

We had a themed day of Greek Flavours at work today.

I decided to make this Greek Walnut Syrup Cake. First time today I have tried 

this recipe and it was .. yum yum.. Very different!
Here is a link to the original recipe :-)
http://greek.food.com/recipe/karithopasta-greek-walnut-syrup-cake-266580

Ingredients:

250g Butter

1 Cup Sugar

5 Eggs

1/3 Cup Orange Liqueur ( I squeezed one orange instead)

3/4 teas Cinnamon

1/4 Tes Ground Cloves

2 1/2 teas baking powder

2 Cups of Bread Crumbs

1 Cup finely ground Walnuts

For the Syrup:

2 Cups of water

1 Cup Sugar

1 Tbs Lemon Juice

Lemon Peel 

(I used Lemon Peel, Orange Peel and a teas of Vanilla Extract)

Fits approx 22cm round tin..

What to do:

Preheat the oven to 180 - 200 c.  Grease a 22cm Round pie dish or cake tin with butter.

(I use the butter wrapper once I have put the butter into the mixing bowl.)

Beat the butter until soft, add the sugar and beat until fluffy. Add the Eggs beating after each addition. Add the Orange juice or Liqueur.  In another bowl ad the breadcrumbs, baking powder, cinnamon and ground cloves and combine. Add the dry ingredients to the butter mixture and beat until combined.

Pour into your tin and bake for 30 - 35 minutes. Test with a Skewer.

While the cake is cooling make the Syrup by adding all of the ingredients into a saucepan. Bring to the boil and stir while the sugar dissolves. Boil for 5 minutes.

Pour the hot syrup slowly over the cake and allow it to soak for a few hours or overnight if possible.

I have served with fresh pouring cream and icecream.

Lj's Lamb Hot Pot Pie

Ingredients for the Pie Filling:

6 Lamb Forquarter Chops

6 Slices of Shortcut Bacon diced

3 large Potatoes peeled and diced

3 Carrots peeled and diced

1 Large Onion diced

6 Button Mushrooms sliced

2 Cloves of Garlic finely diced

2 Fresh Tomatoes (you can substitute with tinned)

2 Cups of Beef Stock

2 Tbs Tomato Paste

Fresh Sprigs of Oregano & Thyme 

(You could used dried if that's all you have )

2 tbs Cornflour mixed with 1 Cup of Water

Salt and Pepper

1 Sheet of Puff Pastry and an egg to glaze

Ingredients for the Pastry:

1 1/2 Cups of Plain Flour

90g Cold Butter Chopped

Approx 1/3 cup Cold Water

2 Sprigs of fresh Thyme

What to do:

Turn the oven on low (100). Take the leaves off the sprigs of the herbs by running your fingers down the center of the sprigs and place on a baking tray. Pop in the oven for approx 10 mins until they are dry and will crumble a little in your fingers.

In the base of your slow cooker (if its stove top proof) or a fry pan sauté the Onions, Garlic, Bacon and Mushrooms. Remove any  excess fat from the chops and season well with cracked salt and pepper. Brown them in the same pan as the onions etc.

Peel the skin from the tomatoes by emerging them in boiling water for a few minutes and then into cool water. The skin will peel off easily. Chop the tomatoes and add to the pan. You could use tin tomatoes if you wish but fresh is best.

Throw in your chopped carrots and potatoes. Sprinkle the herbs over the top and pour in the Beef Stock. Mix together the Cornflour and water with the Tomato paste and pour in. Give all of the ingredients a good stir. Pop into your slow cooker and cook on low for 6 hours.

 By this stage the meat will be falling off the bone. Take out the meat and remove the bones and any cooked fat. The meat will easily fall apart as you do this. Return the meat to the pan and combine. Remove from the slow cooker into a dish and set aside to cool while you make your pastry.

To make the pastry I use a food processor although you could make it by hand. Add the flour, butter and thyme leaves to the food processor. Pulse for around 30 seconds until it looks like fine bread crumbs. With the motor running add the water, combine until the dough begins to form. Remove from the processor and shape into a ball. Glad wrap and rest in the fridge for half an hour.

Roll out your pastry and place into your pie dish. Prick with a fork and  top with baking paper 

using Rice or pie beads Blind Bake for approx 20 minutes at 180 degrees.

Let it cool and fill with your pie filling. Top with your puff pastry and egg wash using a pastry brush.

Cook until golden :-)

Lj's Cottage Cheese Omelette

Healthy and delicious! You can add whatever cooked Vegetables you like... add some Bacon or Chicken or whatever you have left over.

2 Free Range Eggs

3 Tbs Low Fat Cottage Cheese

Splash of Skim Milk

Cracked Pepper and Salt

Whisk together and set aside..

In a hot fry pan add some chopped Red Tuscan Onion, Grated Zucchini and Sliced Button Mushrooms.

Saute until soft. Whisk together the Cottage Cheese and Eggs and pour over the top.  When it looks 3/4 cooked through pop it under a hot grill for a few minutes until cooked through. Flip over one side and serve with freshly chopped chives. I love to splash on a bit of homemade Worstershire Sauce :-)

Lj's Quick & Easy Curried Pumpkin and Carrot Soup

 Quick and easy, very economical and most of all really healthy!

Ingredients

3 Cups of Butternut Pumpkin diced

2 Carrots diced

1 Small Onion finely diced

2 Cloves of Garlic Chopped

1 Cup of Chicken Stock

1 Teas Ground Cumin

2 Teas Curry Powder

What to do:

Put everything into a saucepan and bring to the boil. 

Reduce the heat and simmer until soft. Blend using a stick mixer.

Nom

Nom

Nom

Orange & Raisin Apple Pie

My Healthy Living Lifestyle clients asked to for a home made apple pie this week. To make it a little special I've added Raisins and Orange Zest.

Ingredients:

For the pastry:

250g Plain Flour 

50g Icing Sugar

Pinch of Sea Salt

Zest from half and Orange

125g Cold Butter cut into small cubes

1 Large Free range Egg

Splash of Milk  

What to do:

Sift the flour into a bowl and add the icing sugar and pinch of salt. Add the Butter and rub into the Flour with your fingertips. You could use a food processor at this step if you wish. Rub the butter in until it looks like fine bread crumbs.  Make a well in the center and add the Egg and the Milk along with the Orange zest. Now this may sound crazy but I have seen Anna Olsen do it to make all of her doughs.. and she is the Queen of Baking!.... Spread your fingers and hold them stiffly like a claw. In a gentle circular motion mix the egg and milk in to bring the dough together. Don't over mix or your dough will be tough. Wrap in glad wrap and pop into the fridge for 20 minutes to rest.

For the filling:

5 Large Granny Smith Apples

3 Tbs of Raw Sugar

1/2 Teas of Ground Ginger and Cinnamon

A good Handful of Raisins

Juice from 1/2 an Orange

What to do:

Peel, slice and core your apples. In a non stick pan add the apples, raisins, sugar, spices and orange juice. Stir to combine and cook on a low heat until the apples are tender. Let it cool completely. Divide your pastry into 2. Roll out the base and pop it into your pie dish. If it breaks or tears just patch it up. Pop in the filling and top with the rest of the pastry. I like to push the top bit of pastry right in and roll the bottom piece over the top to seal it and of course gives it that lovely homemade look! I've put a few slits in the top of the pastry to let out the steam, beaten an egg and used a pastry brush to coat. This will make your pie a lovely golden colour. Sprinkle a little Cinnamon sugar on top and bake in a 180 degree oven until the pastry is golden. Approx 40 minutes

Chicken Curry (Dukan Friendly)

I have been researching many Dukan Recipes and also creating my own, this one is a mix of both.

• Ingredients:
• 
  
• 350 Grams of Chicken Breast diced
• 1/2 Onion finely diced
• 200 Grams of No Fat Yoghurt
• Curry Spices
• Sliced Zucchini & Carrot

Curry Spices...

• 1 tablespoons cumin seeds (or ground)
• 1 tablespoons coriander seeds (or ground)
• 1 teaspoons ground turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon ground ginger

Grind in a pestle and mortar or a small food processor until very fine

You could alternatively use store bought Curry Powder, a lot less effort

but in my opinion the Spice mix makes dish when cooking Curry.

What to do:

 Heat a frypan and add some cooking spray. Saute the onion with the spice mix, mix well to coat. Add the chicken breast and coat in the onion and spices. Let the chicken brown a little on the outside and then add the Yoghurt. Reduce the heat the cook until the chicken is cooked. It will be so moist and tender from the yoghurt!

I steamed the Carrot and Zucchini and added to the dish right at the end before serving.

Hollandaise Sauce Dukan Style

This in incredibly delicious and one of the best home made Hollandaise recipes I have ever made. I found the recipe here... http://mydukandiary.com/dukan_diet_free_recipes.html

Unfortunately this page is no longer being updated and unable to send in a recipe or email. 

 Ingredients:

 1 Free Range Egg Yolk

1 Teas Organic Dijon Mustard

2 Tbs Fresh Lemon Juice

50ml of warmed Skim Milk

What to do:

Combine the Egg, Mustard and Lemon Juice in a non stick saucepan on very low heat, stir well to make a smooth paste. Heat the milk in  the microwave for 30 seconds. Once the sauce starts to thicken, slowly add the milk and  keep stirring until the sauce is the desired thickness. This takes approx 10 minutes and you need to keep an eye on it.. SO worth it though.

Great on Fish, Chicken, Eggs for breakfast.. YUM!

My Low Fat Dukan Friendly Turkey, Vege & Herb Meatloaf

I haven't made a Meatloaf in ages! It's not that popular in my house but I love them!

Keeping within Dukan guidelines I made this healthy low fat Turkey Meatloaf for dinner. 

Ingredients:

 500 G Turkey Mince

1 Medium White Onion finely diced

1 Clove Garlic finely diced

1 Medium Carrot grated

1 Medium Zucchini Grated

1 Free Range Egg

Fresh or dried herbs

What to do:

Quick and Simple!! Preheat the oven to 180 Degrees.

Throw all of the ingredients into a bowl and mix well with your hands.

I used a Tupperware Loaf Form to cook mine, placing it into the form and

then placing a form into a waterbath (basically into a baking dish with a few inches of water in it)

Bake for approx 1 hour. If you are unsure it is cooked use a meat Thermometer to check.

This Meatloaf is delicious and juicy. Can be eaten hot or cold and served with Salad or Veges.

Lj's Slow Cooked Y Bone Steak with Homegrown Cherry Tomatoes & Mushrooms

I picked up a cheap piece of Y Bone today and decided it would be lovely slow cooked.

I have cooked in a Dutch Oven on the stove top but you could easily use your slow cooker after browning the meat in a fry pan if you don't have one.

Ingredients:

300g Y Bone Steak

1 Medium Onion Sliced

2 Cloves of Garlic Sliced

6 Button Mushrooms Sliced

Punnet size of home grown Cherry Tomatoes Diced

1 Campbells Beef Stock paste sachet (Equals one stock cube)

1/2 Tablespoon of Cornflour with 1/4 Cup of Water

What to do:

Heat your pan to Medium to High and spray a small amount of Cooking Spray. When the pan is hot enough

brown and seal the meat. Add the Onions, Garlic, Mushroom and Cherry Tomatoes.

Saute until semi soft and then turn down the heat to Medium Low. Add a small amount of water, approx 1/2 cup and pop on the lid. Let it simmer away for an hour or so, by this stage the meat should be almost falling off the bone. You can remove the bone at this stage and chop the eat into bite sized pieces. I used tongs and pair of kitchen scissors.. easy and no mess as you can do that without taking it out of the pan.

Add the Beef Stock and the Cornflour and Water. If the dish need to be a little wetter to stay moist while cooking just mix in a little more water. Give it a really good stir to combine. Pop the lid back on and turn the heat to the lowest setting on your stove. I let it slow cook for another 2 1/2 hours or when the meat melts in your mouth. Check and stir every half an hour or so. Add a little more water if needed. 

Serve with your favourite mash. I have served with Kent Pumpkin. It was so sweet and delicious I just drained and mashed and only add a small amount of cracked himilayan salt.

A very few basic ingredients turned into a really delicious dish!

Lj's Ham & Mushroom Scrambled Eggs

Yum! This is going to give me a great start to the day and energy to burn until Lunch time!

Quick & Easy... and remember Breakfast is the most important meal of the day!

Beat with a fork, 2 Free Range Eggs with 2 Tablespoons of Low fat Cottage Cheese

 into a mug and Season with Himilayan Rock Salt and Cracked Pepper.

Heat a Non Stick Frypan and add 3 sliced Button Mushrooms and 3 Slices of 

diced Low Fat Ham (Approx 35g). Saute until the mushrooms are soft.

 Add the Egg mix and some fresh chopped Parsley. Cook and stir until the egg is cook. 

Dig in and get about your busy day :-)