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Posts Tagged ‘recipe’

Veggie pasta Bake, originally uploaded by Annaelizc.

This is yummy! I made this as a lunch for myself, Boo and Moo, to use up some vegetables.

The vegetables are Brocolli, Carrots and Cabbage (although I guess you could use any combo of veg really)

I made a cheese sauce (for extra yummyness I added a big spoonful of dairylea with the butter and flour) and the stired in cooked pasta and the veggies, put in an ovenproof dish and sprinkeld cheese on the top. Baked in oven until cheese was golden and bubbling.

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Pumpkin Cake, originally uploaded by Annaelizc.

 THIS  is the recipe to make the yummiest gorgeous Pumpkin cake!

 I needed something to use up my pumpkin puree which has been in my freezer since Halloween week and found the recipe when googling pumpkin puree!

However I did ruin it by filling it with orange butter cream before it has totally cooled. Oops.

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I always cook my Chickens in the slow cooker and then, when I have taken the chicken out and carved the meat, I put all the bones back in to the slow cooker and top up with water, a couple of carrots, an onion and some herbs out of the garden. I leave it on low all night and in the morning I have a huge pot of Chicken stock, usually for making home made soup, but is also really nice for Risottos etc

This week I have made Sweet Potato and Lentil Soup.

Ingredients

 Approx 1.5ltrs Chicken Stock, 3  Sweet Potatoes (Peeled & Cut into chunked), 2 Small onions (Peeled & Diced), 1 Clove of Garlic (Peeled and Crushed), A hand full of lentils of your choice (Soaked/washed/cooked according to pack guidelines)

I drained the stock through a muslin cloth and left it to stand so the fat would seperate. After removing the fat I returned the stock to the slow cooker and switched onto High.

In a pan  par boil  the lentils for 10 mins (obviously depends on what kind of lentil you are using)

Then I put some olive oil in another pan along with 2 small onions, 3 Sweet Potatoes and a clove of garlic, put the lid on and left them to sweat until the onion was transparent (Make sure they do not stick/burn!)

Then I added the all of these ingredients to the stock in the slow cooker and left to cook for 3hrs.

Then Puree’d with a hand blender and served with Cheese and Herb Loaf!

Sorry for the awful photos! Forgot to take pictures once it was actually served!

Sweet Potato & Lentil Soup by you.

Make 10 different types of Bread in the Breadmaker [05/10] - Cheese & Herb Loaf by you.

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My Lemon Drizzle Cake by you.

This cake is gorgeous! When I made Vonnie’s jaffa cake recipe a few weeks ago I wondered what it would be like if i substituted the Orange for Lemon and the Chocolate for Icing so I gave it a go and the result was far better than I could have hoped for!

Here is the Recipe:

For the cake:

140g Softened butter

200g Self Raising Flour

1 1/2tsp baking powder

150g caster sugar

3 eggs

6tbsp milk

finely grated zest of 2 small lemons (or one large)

juice of half a small lemon

For the topping:

juice of one and a half small lemons

70g caster sugar

150g icing sugar

a few drops of warm water

Preheat the oven to 180 degrees C/Gas mark 4. Grease a loaf tin (2 pint). Put all ingredients (For the Cake only!!!!) into a large mixing bowl and mix with a hand mixer (or whatever kind of mixer you have I suppose!)for about 5 mins or until totally mixed and nice and fluffy. Spoon mixture in tin and bake for about 40 mins (may need longer depending on your oven, but I would check it after 30 mins!)

Put lemon juice and sugar in a saucepan and stir over a gentle heat until sugar has dissolved and it starts to thicken (Careful not to burn it or let the sugar go brown!).

Remove cake from oven and whilst still in tin use a knitting needle to make holes all over top of cake.

Spoon over lemon mixture and leave to cool (still in tin) for 15 mins.

Remove from tin and then place on wire rack until completely cool.

Put icing sugar in a dish and add a few drops of  warm water, you need a consistency which will spread but not too runny or it will just run of the sides of the cake. Spread over top of cake and leave to set.

Slice and enjoy!

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Ingredients:

1/2 an apple

2tsp Wholegrain Mustard

2 slices of bread

50g butter

4 pork chops

How to make:

*Preheat oven to temp required to cook your pork chops (obviously different sizes/with bone/without bone/frozen etc all take different times so I will leave this part up to you!

*Put Pork chops in oven for half their cooking time

*Put one slice of bread into blender to make bread crumbs (place on one side until later)

*While chops are cooking put apple, mustard and 1 slice of bread in a blender

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*Blend together until mixture becomes a smooth paste

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*Melt Butter in a pan and then stir in bread crumbs until they are all coated with the butter

*Once Pork chops are half way through cooking time, remove from oven and spread a little of the mustard/apple mixture over each one

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*Then Sprinkle the butter coated bread crumbs over the top and return to oven for the remaining cooking time for the pork chops.

Here is a picture of the finished chops minus the breadcrumbs on top as I did not have enough bread last time I cooked it!!

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I love Jaffa cakes! I was recently looking through my LJ Flickr groups photo a day pics and found one of a Jaffa-Cake-Loaf, I knew i’d have to try it out!

As my Mum was visiting at the weekend I thought it was the ideal time. I got the recipe from here and it was so quick and easy to make, I actually did it at 5am on sunday morning as  baby son was refusing to sleep and I didn’t want him waking up toddler son so I had to get up early. I used Green & Blacks for the topping which I thought would be too bitter but it turned out really nice, the only thing I would do different is perhaps use more than the suggested 50g of chocolate for the topping as it was a bit thinner than I would have liked. Otherwise perfect!

Jaffa Cake by you.

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