Granny's Kitchen

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

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.

 

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.

 

 

Sausage, Potato and Apple Hotpot January 28, 2017

sausage-1sausage-2

 

 

 

 

 

 

 

 

 

The apples in this give it a sweet fruity flavour, a nice change from the usual sausage & mash.

Serves 4.

 

Ingredients

500g new potatoes

8 sausages, I used Cumberland but just use your favourite

3 Tbsp olive oil

4 red apples, cored & cut into wedges

3 red onions, cut into wedges

4 garlic cloves

2 tsp fennel seeds

2 tsp dried rosemary or a couple of sprigs if you have them

 

Method

Preheat oven to 190C/gas 5.

Put the sausages & potatoes into a large ovenproof dish & drizzle with 2 Tbsp of the oil, place in the oven & cook for 15 minutes.

Remove from the oven & add the onion, garlic, apples, fennel seeds & rosemary, then drizzle with the remaining olive oil.

Put the dish back in the oven & cook for a further 30- 40 minutes. Serve immediately.

 

Slow Cooker Chilli Con Carne (2) (Winter Warmers) January 20, 2017

chilli-1chilli-2

 

 

 

 

 

 

 

 

Ingredients

2 lrg onions

2 clove of garlic, crushed

2 Tbsp olive oil

1 kg stewing beef, cut into small cubes

2 tsp sweet smoked paprika

1 – 2 tsp hot chilli powder

2 tsp ground cumin

1 tsp ground cinnamon

3 Tbsp tomato puree

2 red chillies, deseeded & chopped

2 400g tins chopped tomatoes

2 red peppers, deseeded & chopped

1 x 410 tin red kidney beans, rinsed & drained

1 x 410g tin black-eyed beans, rinsed & drained

2 squares good quality dark chocolate

 

Method

In a large pan heat the oil & brown the onion & garlic on a low heat for 8-10 minutes, scoop onto a plate & return pan to the heat.

Brown the meat in 2 -3 batches, if need be.

Put the browned meat along with the onion & garlic into the slow cooker, add the spices & the tomato puree, stir all together.

Next add the chillies, tomatoes, red peppers & a generous pinch of salt. Half fill one of the tomato tins with cold water & add that too.

Heat on High for 1 hour then turn to Low & leave for 6 hours, then stir in the beans & leave on low for another hour.

Taste to check if you need more seasoning, add the chocolate & stir it through.

This can be served with rice or chips along with fresh chopped coriander leaves, soured cream, finely chopped red or green chilli & lime wedges

 

Pork Chops with a Creamy Apple Sauce January 6, 2017

pork-3

This is a lovely tasty way of doing pork. Serve with creamy mashed potato and savoy cabbage for a great meal.

Serves 2

Takes about 30-35 minutes

 

Ingredients

 

2 Tbsp olive oil

2 pork chops, or you can use pork loin chops as I did because that’s what I had in the freezer

1 sml onion, diced

300ml apple juice

1 eating apple, I used Royal Gala. No need to peel but core and cut into wedges

1 clove of garlic finely chopped

2 Tbsp creme fraiche

1 Tbsp whole grain mustard

1/2 tsp dried parsley (optional)

 

Method

 

Heat the oil in a large deep frying pan and brown the chops for about 4-5 minutes each side, then transfer to a plate and set aside.

Soften the onion and garlic in the same pan, then return the chops to the pan with any juices from the chops.

Pour in the apple juice and bring to the boil, then simmer, uncovered, for 15 minutes, turning the chops halfway through.

Transfer the chops to a plate again and add the apple wedges to the pan, stir in the creme fraiche, mustard and add a sprinkle of salt and pepper, then simmer to reduce and thicken the sauce until the apples are tender.

Return the chops to the pan and simmer for another 5-10 minutes and sprinkle on the parsley, if using.

 

 

Slow Cooker Chilli Con Carne November 19, 2015

Slow cooker chilli

Can you guess I’m new to a slow cooker?

This is a good Family meal, enough for 5 adults and cooks itself if your out for the day.

Not going to use it all at once, then freeze it in batches.

 

Ingredients

1 Tbsp oil

1 1/2 onions, chopped

600g minced beef

1 1/2 (400g tins) chopped tomatoes

1 1/2 (400g tins) red kidney beans

2 cloves garlic, chopped

3 Tbsp tomato puree

3 – 4 tsp chilli powder, depending on how you like it

1 beef stock cube, dissolved in hot water

salt and pepper

 

Method

 

Heat the oil in a large pan, add the onions and cook for a few minutes until softened. Drain off excess oil and put onions into slow cooker.

Brown the mince in the same pan, in batches if necessary. Drain any excess fat off and add the mince to the onions in the slow cooker.

Add the remaining ingredients to the slow cooker and stir well. Season to taste.

Cover and cook on high for 3 hours, then auto for 5 hours or low for 6 – 7 hours.

 

 

Slow Cooker Chocolate Lava Cake November 8, 2015

Choc Lava

This is a nice easy dessert, as long as your not using your slow cooker for dinner.

Serves 12.

 

Ingredients

 

1 box of Devils food cake mix

1 & 2/3 cups of water

3 lrg eggs

1/3 cup of oil (I used olive oil)

2 sachets chocolate angel delight (instant chocolate pudding mix, approx 4oz)

2 cups cold milk

12 oz milk chocolate chips

 

Method

 

In a large bowl, combine the cake mix, water, eggs and oil. Beat on low speed for 30 seconds, then beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker.

In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter then sprinkle on the chocolate chips. Cover and cook on high for 2 – 2 1/2 hours. Keep an eye on it after 2 hours, you’ll know when it’s cooked as the sides of the cake will start to come away from the side of the cooker. At this stage if you leave it longer it might start burning. Serve warm.

If it does go cold before it’s all eaten you can put a portion at a time in the microwave for 1 1/2 minutes…perfect.

Tip: I wouldn’t suggest you use this recipe for a smaller than 4-qt. slow cooker as it will likely boil over.

 

 

 

 

 
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