Sunday, February 24, 2013

Cheese Scones


Preparation method

  1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
  2. Mix together the flour and salt and rub in the butter.
  3. Stir in the cheese and then the milk to get a soft dough.
  4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.

Simple Slow Cooked Chicken Curry

4 chicken breast diced or thighs.
1 large onion roughly chopped
2 cloves of garlic, roughly chopped...
2 fresh green chilies, chopped
1 x 400g tin/jar of passata
1 teaspoon ground coriander
1 teaspoon ground cumin
1 or 2 red or green peppers roughly chopped
1/2 teaspoon chilli powder
 2 whole fresh red chillies (optional)
 2 teaspoons garam masala
 2 1/2 teaspoons curry powder


Sunday, February 17, 2013

Tesco's Millionaire Shortbread with Malteasers

  • For the base
  • 180g plain flour
  • 125g salted butter
  • 50g caster sugar
  • For the filling
  • 150g unsalted butter
  • 150g dark soft brown sugar
  • 397g condensed milk
  • For the topping
  • 200g milk chocolate
  • 135g Maltesers

Preheat your oven to 160ºC/140ºC fan/Gas 3. Line a 20cm shallow square cake tin with non-stick baking paper.
Pop your flour, butter and sugar into a food processor and blend. When the mix comes together, remove and press into your tin.
Bake in your oven for 30 mins. Remove and allow to cool, and resist having a bite!
For the upper layers
Put the butter and sugar into a non-stick pan and heat, stirring until melted. Add in the condensed milk and stir continuously until the filling has thickened slightly. Immediately pour over the baked shortbread base.
Pop that in the fridge and while it sets, carefully melt the chocolate in the microwave, let it cool a little, then pour over the set caramel.
Top with loads of Maltesers®. Leave to set on the side, cut into squares and enjoy!

Saturday, February 16, 2013

Slimming World Pancakes

1 vanilla muller light
40g quaker oats
3 eggs

 The night before you want the pancakes, mix the muller light into the quaker oaks, then leave in the fridge overnight.

 In the morning, crack the 3 eggs into something and whisk them up until the yolks and whites are well mixed, then mix that in with the muller light and quaker oat mix until it looks like a thick batter.

 To cook, place a fairly large (10-15cm diameter) biscuit cutter into a fairly hot frying pan, then pour in some batter until it's roughly 4-5mm thick (the pancakes will come out a bit like scotch pancakes) remove the biscuit cutter when you think it's cooked enough on the bottom, then flip when ready to cook the other side, remove from frying pan and serve.