Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Coconut Chicken Curry March 19, 2017

I do love a nice hot spicy curry but now and then I just like a mild curry, if mild but still tasty is what you’re looking for, this is it.

 

Serves 4

 

Ingredients

 

4 chicken breasts, cut into mouth-sizes pieces

2 1/2 tsp mild curry powder

1 tsp salt

1/2 tsp black pepper

2 Tbsp coconut oil

1 medium onion, chopped

1 (14oz) tin coconut milk

2 1/2” piece fresh ginger, peeled

4 cloves garlic

1 tsp cumin

1 tsp turmeric

1 1/2 tsp coarse grain mustard

5oz spinach (I used the frozen type)

 

Method

 

Toss the chicken with curry powder, cumin, turmeric, salt, and pepper in a medium bowl.

Heat the oil in a large frying pan. Add onion and cook, stirring, until softened, about 2 minutes.

Purée coconut milk, ginger, and garlic in a blender until very smooth.

Add chicken including any excess powder from the bowl and coconut milk mixture to pan along with the mustard and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, approx 10-15 minutes.

Fold spinach into chicken mixture and cook until wilted.

Serve on a bed of rice along with naan bread.

 

 

 

Chicken and Mushrooms with Dumplings March 5, 2017

chicken-1chicken-2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the stew

 

6oz bacon, cut into 1/4” pieces

1/4 cup plain flour

2lbs chicken, I used a mix of thighs, legs & drumsticks

salt & pepper

1 1/2 lb mixed mushrooms

1 onion chopped

6 garlic cloves, chopped

1/4 cup dry white wine

3 tsp thyme

2 bay leaves

3pints chicken broth

 

For the dumplings

 

1/4tsp salt & black pepper

1 cup plain flour

2 tsp baking powder

2 eggs

1/4 cup milk

 

Method

 

Start by crisping the bacon in a pan, then transfer to paper towel.

Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pan used for the bacon over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate.

Working in 2 batches, cook mushrooms in same pan, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pan, cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes.

Add wine to pot, simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth, season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, until chicken is falling off the bone, 2–2 1/2 hours. Add mushrooms and simmer, 10–15 minutes; season with salt and pepper.

Make the dumplings

Whisk flour, baking powder, pepper & salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy), if it’s too runny add a little more flour. Put spoonfuls of batter into the stew & cook for a further 10 – 15 minutes.

Serve with mashed potato

 

Cinnamon Swirl Doughnut Loaf February 27, 2017

cake

A sweet cakey loaf with a delicious cinnamon swirl, baked and then dipped in lots of butter and coated with cinnamon sugar.

 

Ingredients

 

1/4 cup olive oil

1/4 cup softened butter

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups plain flour

1 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk

1 tsp cinnamon

1 tsp treacle

For the coating

1/2 cup butter

1/4 cup granulated sugar

1/4 cup dark brown sugar

1 tsp cinnamon

 

Method

 

Preheat oven to  175C/gas 4. Line a loaf tin with parchment paper.

In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present. Remove 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and treacle.

Pour half of the prepared batter into the bottom of the loaf tin. Spoon half of the cinnamon batter in small dollops over the top the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a knife, swirl the two batters together. Bake 50-55 minutes or until toothpick comes out with just a few moist crumbs.

Once baked leave for 10 minutes before removing from the tin.

While the loaf is cooling prepare the coating by melting the butter in a large enough dish to take the loaf.

In a separate, large enough dish, mix the two sugars and the cinnamon.

While the loaf is still warm, dip the sides and top into the melted butter and then into the sugar/cinnamon mix, until fully coated.

This loaf is at it’s best served while still warm.

 

Valentine Cheese Hearts February 17, 2017

Filed under: Butter,Cheese,Plain Flour — dogsmum @ 5:30 pm
Tags: , , ,

cheese

Of course you can make these into cheese straws or any other shape.

 

Ingredients

 

226g strong cheddar cheese, grated

56g butter, cubed, at room temperature

1 cup plain flour

3/4 tsp salt

2 – 3 Tbsp cold water

 

Method

 

Pulse everything except water together in the food processor until the dough resembles coarse sand.

Pulse in water, 1 Tbsp at a time. Remove dough from the processor, wrap in plastic, and leave at room temperature for 20 minutes. DO NOT put in the fridge or you’ll end up with a solid block, I know, I tried it 😦

Preheat oven to 175C/gas 4.

Roll out dough and cut into desired shapes.  Please on a parchment paper lined cookie sheet & bake for about 15 – 20 minutes, or until golden brown & crispy.

 

Valentine Chocolate Hearts February 16, 2017

Filed under: Red food colouring,White Chocolate — dogsmum @ 12:31 pm
Tags: , , ,

choc-hearts

These are so easy to make & you get to eat the left-overs yourself!

 

I used 340g of white chocolate & red food colouring.

Melt the chocolate in a heat-proof dish over boiling water, while it’s melting line a 31cm x 22cm baking sheet (with sides). The baking sheet doesn’t have to be exactly the same size, but remember if you a smaller one you’ll have less but thicker hearts.

Once the chocolate has melted pour it into the prepared tin, tap the tin on the work surface to get rid of any bubbles in the chocolate. Then immediately put a few drops of food colouring onto the chocolate & drag a fork through, to make patterns.

Place in the fridge for about 15-20 minutes, after that time take out & cut the heart shapes while the chocolate is still slightly soft. Leave in the fridge for an hour then you can use the same cutter & cut through completely.

 

 

Corned Beef Hash February 15, 2017

cornedbeef

A satisifyingly savoury winter warmer – just the job for chilly Febuary evenings.

Serves 4.

 

Ingredients

 

1 Tbsp olive oil

2 onions, diced

1 Tbsp parsley

4 large potatos

1 beef stock cube

340g corned beef, diced

1 Tbsp Worcestershire sauce

1 Tbsp coarse grain mustard

1 clove of garlic, crushed

Poached egg to serve

 

Method

 

Heat the oil in a large frying pan, fry the onions & parsley for 5 minutes over a medium heat.

Add the diced potato, garlic & crumble in the stock cube.

Add 350ml boiling water & simmer for 15 – 20 minutes, until the potato is tender & most of the liquid boiled off.

Stir in the corned beef, Worcestershire sauce & mustard & leave to heat through while you poach an egg for 4 minutes to top it off with.

 

 

Brownies February 6, 2017

brownies

A cold & frosty start to the day, followed by fog & then with rain for the rest of the day definitely calls for BROWNIES!

A bowl, a whisk & some ingredients are all you need

 

Ingredients

 

1 cup butter, melted

2 1/2 cups sugar

1 Tbsp vanilla extract

4 eggs

1 1/2 cups plain flour

1 cup cocoa

1/2 tsp salt

chocolate chips for mixing in or to sprinkle on top (optional)

 

Method

 

Preheat oven to 175C/gas 4.

Line a 9” x 13” pan with baking parchment.

In a large bowl, combine the butter, sugar and vanilla with a whisk until smooth.

Whisk in the eggs, one at a time, beating well after each addition.

Stir in the flour, cocoa and salt until combined, also add the chocolate chips now, unless you intend sprinkling them on top.

Spread the batter in the prepared pan. Bake for 30-40 minutes or until a toothpick comes out clean.

 

 

 

 
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