Granny's Kitchen

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

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.

 

Chocolate Caramel Brownies February 26, 2016

Choc Caramel

A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra yumminess!

 

Ingredients

 

100g ginger biscuits

1 tin Carnation Caramel

185g butter

185g dark chocolate

85g plain flour

40g cocoa powder

50g white chocolate, roughly chopped

50g milk chocolate, roughly chopped

3 eggs

275g caster sugar

1 Cadburys Crunchie bar, roughly broken

 

Method

Line a 21cm, deep sided square tin with baking parchment.

Blitz the biscuits in a food processor and put into the prepared tin.

Make the brownie mixture

Cut butter into smallish cubes and tip into a medium bowl with the dark chocolate. Place on a saucepan of hot water to melt, stirring occasionally, once melted take off the heat and let it come to room temperature.

Preheat oven to 180C/gas 4.

Sieve the flour and cocoa powder into a bowl.

Break the eggs into a large bowl and add the sugar, whisk until creamy and thick, like a milk shake.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula  until the two mixtures are one and the colour is a mottled dark brown.

Add the flour/cocoa mix to the eggy mixture and gently fold in, it will look dry and powdery for awhile but keep on folding in it will come to look fudgy.

Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Pour half the brownie batter over the biscuit crumbs that are already in your prepared tin, then pour over 3/4 of the caramel and finish off by pouring on the rest of the brownie batter.

Bake for 30 – 40 minutes. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave to cool then spread the rest of the caramel over the top, then scatter the Crunchie ontop and enjoy.

 

 
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