Granny's Kitchen

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

Very Berry White Chocolate Rocky Road September 30, 2017

Ingredients

 

300g white chocolate, broken into chunks

100g malted milk biscuits, btoken into small pieces

100g chopped nuts OR 75g rice krispies

200g pink & white mini marshmallows

18g freeze-dried strawberries OR 70g ruby berries & cherries (I used Whitworths berries & cherries)

 

Method

 

Line a 29cm square tin with parchment paper.

Melt the chocolate in a dish over hot water until smooth.

Put the biscuits, nuts OR krispies & most of the marshmallows into a large bowl and pour the melted chocolate over stirring well to coat everything.

Tip the mixture into the prepared tin, spreading out to fill the corners and pressing down. Scatter the remaining marshmallows and the dried strawberries OR the ruby berries & cherries on top & press down gently with the back of a spoon.

Put in the fridge for at least 3 hours then cut into squares to serve.

Advertisements
 

Chicken & Bacon Stew… September 23, 2017

Comfort food at it’s best. Takes a bit of prepping but well worth it. You can halve the ingredients if you need but I’ve made a big pan full as this recipe is freezable once cold. I served with garlic bread but any crusty bread would be good, you’ll need it to mop up all that creamy sauce.

Serves 6-8

 

Ingredients

3 Tbsp olive oil

6  Chicken breasts, cut into bite sized pieces

140g Smokey Bacon, chopped

4 Carrots, sliced

2 Onions, diced

2 Tbsp Plain flour

1 Tbsp Tomato Puree

75ml white wine

1 1/2 pints Chicken stock

3 Bay leaves

4 Tbsp Crème fraîche

600g small New potatoes, washed & halved

200g Button mushrooms

Dried herbs, such as Parsley, tarragon

 

Method

 

Heat the oil in a large frying pan. Fry the chicken pieces in batches for 5 mins on each side until lightly browned, then transfer to a plate. Sizzle the bacon in the same pan for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 10 mins until starting to soften. Stir in the flour and tomato purée and cook for 2 min more. Pour in the wine and stir well.

Put the chicken & other ingredients from the frying pan into a large saucepan. Pour in the stock, add the bay leaves, crème fraîche and seasoning. Add the potatoes & stir everything over a few times so that the potatoes are immersed in the sauce. Cover with a lid bring to the boil then simmer. After 30 minutes, add the mushrooms & herbs & stir in. Cover again and simmer for another 15 minutes until the chicken is cooked through and tender. You can now turn off the heat, and chill and freeze some or all of it.

Tip:

Defrosting

 

 

 

Mini Pizzas…Top That! September 7, 2017

 

Perfect for freezing, so why not make a few dozen at a time. Perfect snack for when the kiddies come home from school or for us as a quick lunch. Also the kiddies might like to add their own toppings. These are so simple & only need a few ingredients.

 

Ingredients

 

English Muffins

Pizza sauce or Tomato Puree or BBQ sauce

Grated Mozzarella

Assortment of cooked meats (I used cooked ham but you could also use cooked sausage or pepperoni)

Assortment of vegetables (I used mixed red/green/yellow peppers & diced onion but feel free to add any veggies you & your kiddies like)

Chilli flakes (optional)

 

Method

 

Line a few baking sheets with parchment paper. Slice open the muffins and line them up on the baking sheets with cut sides facing up.

Spread about 1 Tbsp pizza sauce over the surface of each muffin, then add about 1 Tbsp grated mozzarella.

Chop the vegetables & meats into very small pieces, then divide them evenly among the pizzas then add another Tbsp mozzarella.  Press down lightly on top of each pizza to help compact the toppings and keep them in place as they freeze. Freeze for about 8 hours, or until the pizzas are solid.

Once the pizzas are frozen solid, carefully transfer them to freezer bags for long-term storage. For the best results, the pizzas should be cooked and eaten within 3 months (not a problem in my house 🙂 )

To bake the pizzas, take out the number you wish to bake, place them on a baking sheet, and let them partially thaw as you preheat the oven to 200C/gas 6 (about 7 minutes). Once the oven is fully preheated, bake the pizzas for about 15- 17 minutes, or until the edges are golden brown and the cheese is melted. Baking time will vary depending on your oven and the amount of toppings on the pizzas.

 

 

 

 

 

Choc/Mallow Eggy Bread anyone? September 4, 2017

Filed under: Butter,Eggs,Mini Marshmallows,Nutella,Uncategorized — dogsmum @ 10:53 pm
Tags: , ,

Hi & hello to all new follower’s of my blog, it’s lovely to have you along 🙂

Ok so I came home after walking for 2 hours in the rain with Bertie my dog, we were both soaked through & I needed something special, this was it!

Ingredients

2 slices bread

Nutella or your favourite chocolate spread

A handful of mini marshmallows

2 eggs, beaten

Butter

Method

Pour the beaten eggs into a shallow dish

Spread one slice of bread with chocolate spread then put the marshmallows ontop of the chocolate spread. Place the second slice of bread ontop of the marshmallows & press down gently.

Put the sandwich into the beaten egg for a minute then carefully turn it over to get that sandwich covered in egg.

While the sandwich is soaking up the egg, heat the butter in a frying pan, once it’s hot add the sandwich, let cook for 2-3 minutes until a lovely brown then turn over & again give it 2-3 minutes to go brown.

Eat & enjoy!

 

 

Peach & Cherry Galette July 16, 2017

Filed under: Uncategorized — dogsmum @ 1:47 pm

With a few simple steps and in a relatively short time this perfect summer pastry is baked. Preferably eat it warm but not right after you take it out of the oven. If you like, enjoy some vanilla ice cream with it.

 

200g plain flour

5 Tbsp sugar

pinch of salt

120g butter

60ml iced water

2 peaches

100g cherries

 

Method

 

Put the flour, 3 tablespoons sugar and the pinch of salt in a mixing bowl and mix together. Cut the butter into cubes and add them to the mixture. Mix with the food processor until it is crumbly. Then add the ice-cold water and stir with a fork, so that the flour is completely bound. Lightly knead the dough with your hands and then form into a ball, flatten slightly, wrap in cling film and let it rest for one hour in the refrigerator.

Meanwhile, cut the peaches in half and remove the stone. Cut each half in about 8 thinner slices. Cut also the cherries into halves and remove stone. Put the fruits in a bowl and sprinkle with 2 tablespoons sugar. Let it stand until you take the dough out of the fridge.

Preheat the oven to 200C/gas 6. Take the dough from the refrigerator and roll it out on a floured work surface. Make it as round in shape as possible. Now distribute the fruits on the dough, using a slatted spoon as you don’t want all that juice on the pastry or you’ll have a soggy bottom. Spare around 4cm from the edge. Fold the edge slightly over the filling. The fruits should not to be covered.

Bake the galette approximately 25 minutes on the middle rack until the dough has a nice golden brown colour. Let cool slightly before serving.

 

Cherry Bakewell Cake June 13, 2017

If you know someone who likes Bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam. I made this for a neighbour who recently helped me out.

 

Ingredients

 

200g butter, softened

200g sugar

100g ground almond

100g self raising flour

1 tsp baking powder

1/2 tsp almond extract

4 lrg eggs

 

For the filling & topping

 

1/2 a 340g jar of cherry conserve

175g icing sugar

2-3 Tbsp lemon juice or water

2 Tbsp ready toasted flaked almonds

 

Method

 

Heat oven to 180C/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.

Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.

When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack.

When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

 

 

Easter (egg) Cake April 16, 2017

Happy Easter everyone!

Before the recipe I’d like to welcome all my new followers & thank everyone for all the likes 🙂

 

Ingredients for the cake, which is a basic Victoria Sandwich

 

175g butter, room temperature

175g caster sugar

3 eggs, beaten

175g self raising flour

pinch of salt

 

Method

 

Preheat oven to 180C/gas 4

Line 2 20cm sponge tins with parchment paper

Cream the butter and sugar together until its pale, light and fluffy

Add the egg a little at a time, beating well after each addition

Sift the flour and salt and add to the mixture, folding in carefully

Divide the mixture into the tins and bake for 20 – 25 mins, until well risen and the sides of the cake are just coming away from the tins

Remove from the oven and leave for 5 mins before turning out onto a cooling rack, leaving the parchment paper attached to the cake until they are completely cold

 

Vanilla Buttercream

 

110g butter, room temperature

60ml milk, room temperature

1 tsp vanilla extract

500g icing sugar, sieved

A few drops yellow food colour

 

Beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the rest of the icing sugar, beating until buttercream is smooth and creamy.

Add food colouring, carefully, only 1 drop at a time and beating well after each addition, until you get the colour you want.

 

Remove the parchment paper from one of the cakes and spread with strawberry jam. Remove the parchment paper from the other cake and spread on some of the buttercream then sandwich the two together.

Spread a little buttercream on a cake board and place the cake onto it (this will stop the cake moving).

I’ve used Kit Kat Bites around the side but you can use whatever you prefer. Spread a little buttercream on each and stick them to around the side of the cake, leaving a small gap for the chocolate eggs to fall down.

Spread buttercream all over the top of the cake. I then left it for 1 day to harden slightly before adding a mixture of Cadbury’s Mini Eggs and Galaxy Golden Eggs. I then put a small dab of buttercream on a few eggs and placed them onto the cake to give the look of the eggs overflowing.

Tip: Don’t add the eggs more than 12 hours ahead of putting the cake out as the shells on the eggs will go soft in the buttercream. Still edible, but softer 😉

 

 
Year 2: Kingfishers & Swifts 2017-18

Visit our class blogs regularly to engage with the journey of your child in Year 2.

mummy mishaps

clumsily raising my boys and baking cakes

Owls & Larks' Y1 Blog - 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Hatchlings' Class Blog 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Cakes, bakes & cookies

Having fun baking and decorating cakes

andcute

Design and Food Tasty and Cute

Blue Sky Daze

An Irish Lifestyle Blog

My Favourite Pastime

Food, Travel and Eating Out

Omnomicon

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

A Lot On Your Plate

A budget friendly blog (now an official website) that gives creative & practical tips, recipes, and more, to help inspire, organize, & simplify your life!

365 Days of Bacon

Every day. Bacon-fied.

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

midihideaways

the inside view on life and holidays in Languedoc, southern France

industrial home decor ideas

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

Bunn & Bird

Vegi Food on a Student Budget

calculatedmess

The place where I share all the crazy, amazing, interesting and informative facts I find online and offline.