Granny's Kitchen

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

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

 

 

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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.

 

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.

 

 

 

Chocolate Silk Cake November 22, 2016

silk

This is a lovely cake, although more dense than your usual sponge cake.

 

 

Ingredients

100g butter, softened

300ml single cream

1 tsp vanilla extract

300g light brown soft sugar

100g dark chocolate, chopped

2 eggs

225g plain flour

1/2 tsp salt

1tsp bicarbonate of soda

 

For the Dark Chocolate Buttercream

100g dark chocolate, chopped

150g butter, softened

150g icing sugar, sifted

2 Tbsp cocoa powder

 

Method

Preheat the oven to 180C/gas 4. Grease and line the base of 2 x 20cm tins  with parchment paper.

Warm the cream, vanilla and 150g of the brown sugar in a pan, stirring until the sugar has melted, then heat until just steaming. Add the chocolate and stir until melted, set aside.

In a separate bowl cream the butter and reamaining brown sugar until light and fluffy. Beat in the eggs a little at a time until incorperated, then mix in the melted chocolate mixture. Sift in the flour, salt and bicarbonate of soda and beat to a smooth batter.

Divide between the 2 tins and bake for 30 minutes or until a skewer inserted comes out clean, cool in the tins for 10 minutes then turn out onto rack to cool completely.

For the buttercream, melt the chocolate in a bowl over hot water, cool for 10 minutes.

In a seperate bowl, cream the butter and icing sugar until smooth, then beat in the cocoa and a pinch of salt. Stir in the cooled, melted chocolate, if the icing is too soft, chill for 5 minutes in the fridge.

Place one of the cakes on a plate and spread half the buttercream over. Place the second cake on top and either pipe or spread the rest of the buttercream on top.

 

Little Blueberry Bites October 15, 2016

blueberry

Everybody loves pancakes, right? But how often do we make them? Here’s a sweet and simple excuse to make them more often.

 

Ingredients

 

1 cup plain flour

1 tsp baking powder

2 tsp sugar

1 whisked egg

1/2 tsp vanilla extract

1/2 cup milk

2 Tbsp melted butter

Approx 40 blueberries

 

Method

 

Before you start preparing the batter, preheat the oven to 190C/gas 5.

Mix the flour, baking powder, and sugar in a bowl.

In a separate bowl, mix the egg, vanilla, milk, and butter.

Now combine both the dry and wet ingredients in a large bowl and mix well.

Spoon your batter into a mini muffin or cake pop pan. Fill only 2/3 of the muffin mold so that the batter does not overflow.

Add two blueberries into every batter-filled mold, or however many you like! But careful not to add too many berries, otherwise your batter might be a bit mushy.

Now bake the bites for 15 minutes.

Makes approx 24 mini bites, although I had eaten a fair few before I got to take the picture. They are perfect just 5 minutes after they come out of the oven, but also good when cold.

 

 
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