Here a simple recipe for making chicken and broccoli bake. Packed full of vitamins its a great dish for the whole family to enjoy.
- 1 tablespoon of vegetable oil
- 4 medium chicken fillets, chopped
- 1 medium onion
- 450g / 1lb of broccoli florets
- 1 tin of chicken or mushroom soup
- 1 ½ dessertspoons of curry powder
- 150ml semi-skimmed milk
- 50g Breadcrumbs
- 50g Cheddar cheese, grated
Method Of Cooking It
- First thing I do is to pre-heat the oven to 220°C /Gas Mark 7
- Then I heat the oil in the saucepan,chop the onion and fry for around 2 to 3 minutes
- Next I add the chicken pieces to the saucepan and cook for around 10 minutes.
- While the chicken is cooking I would place the broccoli in a saucepan of water and boil for around 10 minutes.
- I then would mix the milk, chicken soup and curry powder together in a jug
- When the chicken pieces are cooked I would place them with the onion and broccoli into the casserole dish.
- Next I would pour the soup mixture over the chicken,onions and broccoli then season with salt and pepper to taste.
- The last thing I do is to cover the top of the mixture with the breadcrumbs and grated cheese.I love this part and the kids and I always end up nibbling on the grated cheese before it reaches the dish.
- Finally I cook it in the oven for around 30 minutes or until the cheese starts to crisp up.
- Serve and enjoy.
Easter Chocolate Nests are really easy to make and even more fun when you let the kids join in. Its also a great way to use up some of the chocolate Easter eggs you have around. My kids always end up with lots of Easter eggs from all there grandparents, aunties ,uncles and other family members.
So here are a few simple steps I used to make these delightful treats.
What I used
- Two Easter chocolate Eggs
- One Packet of mini Eggs
- 5 large Chunks of Shredded Wheat
- 12 Bun Cases in a Bun Tray
I took two fairly large chocolate eggs (Cadburys)and broke them into smaller pieces and put them in a bowl, I then heated the bowl in the microwave to melt the chocolate. You can alternatively boil water in a pot and set the bowl in the pot but I chose to use the microwave for convenience. When I used the microwave I kept it on a medium heat and stirred it every 20-30 seconds so that it doesn’t burn to the bowl.
Next I just broke up shredded wheat in placed it in the bowl with the melted chocolate and stirred it well until it was evenly covered in chocolate.
Finally I took my bun tray which I had placed the bun cases in and started putting a spoon full of the chocolate shredded wheat in each case and placed two mini eggs in it while of course nibbling on a few eggs myself. After this I put the tray in the fridge for 30 minutes and then there ready to enjoy.
I made these boxes to fill with the nests to give to the family for Easter.
Happy Easter and Enjoy your break
Here a simple recipe for making a lovely Maltester Cheese desert, perfect for a weekend treat.
- 1 Packet of Plain Digestive Biscuits
- 100g Unsalted Butter
- 400g Cream Cheese
- 100g Icing Sugar
- Half teaspoon of Vanilla Flavouring
- 300mls Double Cream
- 1 box of maltesters
First I crushed the digestive biscuits in a large bowl using the end of a rolling pin until they were turned to crumbs.
Next I melted the butter and poured it into the bowl of crushed biscuit and stirred it until all the crumbs were coated well.
After this I then spooned the crumbs into a round tin and compacted it in using the back of the spoon.
Taking another bowl I then combined the cream cheese,vanilla flavouring and icing sugar together.
Next I poured the double cream into a separate bowl and whisked it until peaks formed then after this I spooned in the cream cheese mixture and added crushed maltesters. I crushed them using the same method as the digestive biscuits in step 1.
I then spooned the mixture evenly into the tin on top of the crushed biscuits and decorated it with maltesters around edge.
After this I then put the cheesecake into the fridge for at 2 hours to set.
It was absolutely delicious and I cant wait to make it again.
Pancake Day, also known as shove Tuesday has been celebrated for many years and also marks the last day before Lent starts. Its a great way to get the kids in the kitchen to help out as pancakes are simple and easy to make and lets not forget they taste great especially when you add your favourite topping. So here’s my simple way to make homemade pancakes this Shove Tuesday.
- 2 Large Eggs
- 300mls Milk
- 100g Pain Flour
- Butter for frying
- Pinch of salt
- In a large bowl mix together the milk,eggs and flour until it’s a smooth batter.
- Next I would set it aside for 30 minutes, this is to let the access air escape but if you don’t have time then this isn’t essential.
- After that I would melt the butter in a frying pan over a medium heat and cook the pancakes around one minute on each or until they are golden brown.
- Finally you can add your favourite topping, I like to lemon and sugar or nutella and strawberries.
Enjoy and Happy Pancake Day
Here is my take on a homemade Creamy Tomato Soup, which is perfect and comforting in the colder seasons.
Ingredients I Used :-
- 2 Garlic Cloves
- 2 Red Onions
- 1Kg Fresh Tomatoes
- 1 Teaspoon Caster Sugar
- Balsamic Vinegar
- 125mls Double Cream
- 1 Litre Vegetable/Chicken Stock
- Salt and Pepper
Method Of Cooking It
- I Started of by pre heating the oven to 180°C then I Chopped the onions and garlic together and placed them on a tray. I then poured some olive oil over them and placed them in the oven for around 4-5 Minutes to roast slightly.
- While waiting for the onion and Garlic to roast, I cut the tops of the tomatoes and cut also cut them in half.
- Next I placed the tomatoes face down in the tray with the onions and garlic and poured a splash of balsamic vinegar over them and some salt and pepper to season. Now I would put the tray back in the oven at the same temperature for around 20-25 Minutes. Roasting them helps to intensify the flavour.
- When the tomatoes,onions and garlic are ready I placed them into a large pot with the Vegetable stock and a spoon full of caster sugar. Then I bring the pot to boil for for around 5 minutes before turning it down to simmer.
- I next added in the double cream,let it simmer again for 5-10 minutes then I blended everything together using a hand blender until its a creamy texture.
- Now its time to serve and enjoy.
I love cooking up this little dish as its easy, fast and is also my daughters all time favorite food. I hope to travel to Italy someday to try out the different Italian dishes and learn the ways they are cooked but until then this how I would make my Spaghetti Bolognese at home for the family.
Ingredients I Used :-
- 500g Mince
- 6 Slices of Back Bacon
- 2 Garlic Cloves
- 1 Onion
- 400g Chopped Tomatoes
- Tomato Puree Tube
- Grated Hard Cheese Powered for the topping
- Dried Spaghetti
Method Of Cooking It
- The First Thing I would do is to chop up my bacon slices then add a little oil to my pot and then I fry off the mince and bacon together.
- While the mince and bacon is cooking I then chop up the onion, mushrooms and garlic.
- Next I Take another pot and half fill it with water and then I put it on to heat ready for the dried spaghetti.
- Once the mince and bacon is well cooked I then add in the onions, mushroom and garlic together.
- The next thing I would to is to place my dried spaghetti upright inside the pot of hot water and bring it to the boil, as I do that the spaghetti will start to soften and fall into the pot.
- When the onions, mushrooms and garlic have been frying for a few minutes I would then add in my chopped tomatoes and tomato puree. I used half of my tube but you can choose how much you need to use based on how thick you want your sauce to be.
- Let the sauce simmer for about 10 minutes and keep stirring it. At this point you can also add in things like chilli flakes or a dash of red wine but as this is being served to kids I’m keeping it fairly plain.
- Once the spaghetti is completely soft I then drain the water out of it. I would normally leave in the strainer about 5 minutes to make sure there is no excess water that will end up on your plate.
- After the spaghetti is drained of the water I would then place it on the plates and when I am happy with my sauce which will be well cooked by now I then added the sauce in the middle of the spaghetti.
- The last thing I would do is to shake a little powered Hard Cheese on top for extra flavour.
I also served this with warm fresh garlic bread and there was clean plates all round am glad to say.
Potato and leek soup is reasonably easy to cook and is perfect for the family especially in the winter months. It’s also great when your feeling under the weather and its an easy soup to freeze to have at a later stage although personally I prefer it when its fresh but that’s just me. There is probably many ways of making but here’s how I did it.
A list of what you will need :-
- 1 Large Leek
- Small Bag of Potato’s
- 6 Slices Of Streaky Bacon
- 2 Onions
- 2 litres of vegetable Stock although this depends on your pot size and how thick you want it.
- 25g Butter
- 1 Fresh Garlic clove or 1 teaspoon of Garlic Paste
Method of Cooking it :-
- I Started by chopping up my onions,bacon and leeks.I then Peeled and chopped my potato’s.
- Next I Melt the butter in a large pan, then I fry off the bacon and onion’s together until they are golden brown.
- I then make up my Vegetable stock and pour it in to the pot then add the chopped potatoes and leeks.
- Next I Add in my garlic and stir it well until the soup is up to the boiling point for about 15-20 minutes then I turn the heat down and allowed it to simmer for an hour and I kept checking and stirring it so that nothing will stick to the pot.
- Once everything is well cooked I then use a hand blender and blend the soup while still in the pot but do be careful doing this incase it splashes on you.
- Once I am happy with the thickness then it is time to serve.
This is how mine turned out and its safe to say the whole family really enjoyed it. I also served it with warm crusty bread and butter which went down a treat.