Chicken Casserole

This casserole is easy to make and is lovely to eat on a cold autumn night. Brrr!

Ingredients:

Vegetable oil for frying

1 x Onion, chopped

5 chicken breasts, sliced into strips
100g streaky bacon, sliced into strips
1 x bag of ready prepared vegetables
1 clove of garlic 

1 tablespoons mixed herbs, dried
450ml chicken stock
2 tbsp plain flour
Salt and pepper to taste

Method:

1.    In a pot, heat the oil.

2.    Add the onion and fry until golden brown.

3.    Add the garlic and herbs and fry for a further minute.

4.    Add the chicken and cook for about 8 mins.

5.    Add the bacon and cook for a further 5 mins.

6.    Remove from the heat and transfer to a casserole dish.

7.    Using the pot you cooked the chicken in add the flour and then the stock.

8.    Bring to the boil and stir well so no lumps form.

9.    Add the stock mixture to the casserole dish.

10. Put into a preheated oven and cook for about 30 mins.

11. Add the vegetables.

12. Cook for a further 30 mins.

13. Serve with rice.

Smoothies

Strawberry Smoothie

I love smoothies.  They are quick and easy to make and they taste great. 

Strawberry Smoothie

Ingredients:

1 x handful of fresh strawberries

250ml skimmed milk

1 x tablespoon *Linwood mix

2 x tablespoons of Natural Greek Yoghurt

Method:

Put all the ingredients into a jug and blitz.

Enjoy!

* Linwood mix can be bought from Holland and Barrett.  It contains flax, sunflower. Pumpkin, sesame seeds and goji berries.   A serving of 30g of Linwoods Super 5 Mix will help your nervous system and boost your energy level. By adding just a spoonful of this wonder mix to your meals, you will benefit from the vitamins, anti-oxidants and amino acids that are essential.

Tips:

·         For a naughty smoothie add vanilla ice cream

·         Use different yoghurt (even flavoured) if you don’t like natural yoghurt.

·         Substitute the strawberries for banana, mango or any other fruit for a different flavour.

Homemade Cookies

Nothing beats homemade cookies hot out of the oven.  For a bit of fun, we decorated some of the cookies using icing sugar and icing.

Ingredients:

3 x cups of flour, plain

2 x teaspoons baking powder

1 ½ cups sugar

2 x eggs

½ cup butter

2 x teaspoons vanilla essence

Method:

Preheat the oven.

In a bowl, mix the flour and baking powder together.

In another bowl, cream the butter and sugar until light and fluffy.

Beat the eggs and vanilla and add to the butter and sugar.

Slowly add the flour mixture.

When it forms a stiff dough divide into 4 parts.

Roll each part out using a rolling pin.

Cut out shapes using a cookie cutter.

Place on lightly greased baking trays.

Bake for 10 mins.

Tips:

·         Add different things (coco, coconut, cinnamon etc..) for different flavoured cookies!



Roast Pork

A pork joint coated in crunchy crackling is always welcome at our family table.

Ingredients:

2.25kg/5lb loin of pork

1 small, onion peeled

1 tbsp plain flour

275ml/10fl oz dry cider

275ml/10fl oz vegetable stock

sea salt and freshly milled black pepper

Pre-heat the oven to 240C/475F/Gas 9.

Method:

·         While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.

·         Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tbsp of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.

·         Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/375F/Gas 5, and calculate the total cooking time allowing 35 minutes to the pound. In this case it would be a further 2½ hours.

·         There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.

·         When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juices. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.

·         Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices.

Marinara Meatballs

Marinara sauce (Italian for mariner's sauce) is an Italian red sauce usually made with tomatoes, onions, garlic, herbs and spices. 


Being half Italian, my children and I love pasta.  In this recipe, I have added meatballs to my Marinara Sauce and combined it with pasta. 

Marinara Sauce


 Ingredients: 

1 Tablespoon olive oil

1 large onion, diced

5 garlic cloves, minced

2 teaspoons Italian seasoning

2 (28 oz) box passata

2 tbsp. chopped fresh parsley or basil (or both)

Method:

1.     Sauté the onions in olive oil until soft, about 7 minutes.

2.     Add the garlic and sauté for another 1-2 minutes.

3.     Add the Italian seasoning and cook for another minute.

4.     Add the passata, the parsley and/or basil. Let simmer for about 45 mins.

5.     When finished simmering, puree until smooth - if desired.

Meatballs

Ingredients:

1 x pack mince meat

1 x onion, finely chopped

1 x teaspoon garlic, crushed

1 x tablespoon mixed herbs, dried

3 x tablespoons breadcrumbs

2 x eggs, beaten

Flour

Oil

Method:

In a bowl mix the mince meat, onion, garlic, herbs and bread crumbs.

Add the eggs

Form the mixture into round balls.

Dust with flour

Fry the meatballs in hot oil until brown.

Tips:

·         For the Marinara Meatball recipe, I didn’t fry them.  I simply popped them in the tomato sauce and let them cook for 20 mins.

·         You can add different things to the meatballs – i.e.: chilli

·         Ensure the meatballs are formed into tight balls or they will fall apart

·         Ensure you use hot oil when frying or they will fall apart