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.

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Choc/Mallow Eggy Bread anyone? September 4, 2017

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

 

Cheats’s Plum Tarte Tatin February 5, 2017

plum

This is easier than the classic tarte tatin but just as tasty for a quick dessert.

Ingredients

25g butter

75g soft dark brown sugar

6-7 plums, or you could use nectarines

250g ready to roll puff pastry

Method

Preheat oven to 170C/gas 5.

Line a 20 – 22cm cake tin with parchment paper, so that it comes up the sides & grease it with the butter.

Sprinkle the sugar over the butter & press down lightly.

Halve & stone the fruit, then arrange them on top of the sugar (cut side facing down) packing them in tightly.

Roll out the pastry & cut a 24 – 26cm circle. Lay the pastry on top of the fruit & tuck it in around the fruit. Make 3 small holes in the pastry to let the steam out while the tarte is cooking.

Bake for 40 minutes or until golden.

Place a plate on top of the tin, then turn over, expect some juice to escape. Remove the tin & parchment paper & serve while still warm. Mmmmmmmm

 

Easy Mince Pies (Mince Pie Turn-Overs) January 3, 2017

Filed under: Mincemeat,Ready made pastry,Uncategorized — dogsmum @ 4:39 pm
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Ok these will be the easiest mince pies you’ll get to make yourself.

First off grease a 12 hole patty tin.

Unroll a sheet of ready to use pastry and place it over the patty tin, I had to roll mine out a bit to make it wider, but that’s fine if you have to do that. Then using a knife cut through the pastry, as below.

mince-pie-1

Press gently on each piece to make a dip in the pastry and put in a teaspoon full of mincemeat.

mince-pie-2

Using some egg-wash to hold them together, turn up each corner of the pastry. Then use the egg-wash to brush the tops before placing in the oven 200C/gas 6 for 20 minutes.

mince-pie-3

I made 2 batches of these, one with short crust pastry the other with puff pastry & both were really good.

mince-pie-4

If liked you could sprinkle some icing sugar over them before serving.

 

Slow Cooker Homemade Stock December 31, 2016

Filed under: Uncategorized — dogsmum @ 12:11 pm
Tags: , , , ,

If you own a Slow Cooker (crock pot) use it!

You’re able to make some lovely stock with the Turkey, Chicken well, any left-over meat bones really.

Just chuck all those bones into your slow cooker along with some veggies, onion, carrots any veg that you might have that’s about to turn and needs using up. Also add a bay leaf or two and some mixed herbs.

Then fill the slow cooker up with cold water, to about 8cm/3ins from the top of the slow cooker.

stock-1Turn the slow cooker on to LOW and leave it for 24 hours….YES 24 hours! You’ll get all the flavour and taste from those bones, left over meat and veggies.

This is what you’ll get after 12 hours….

stock-2

After 24 hours…and the bones are bare.

stock-3

Oh and I forgot to say how nice your house will smell too! 🙂

After 24 hours you need to get a big pan and a colander and strain everything from the slow cooker. Once you’ve strained it all through the colander you’ll then need to strain it again, twice prefferably, through a sieve…you definately don’t want any bits of bone left in there!!

You’ll be left with a tasty pot of homemade stock, ready to make your own gravy or to add to other recipes as you can freeze the stock for later use. Freeze in glass jars as long as you leave space at the top, in soup bags or even ice cube trays.

 

Upside-Down Pear Cake November 12, 2016

pear

 

This is nice as cake or you could eat it warm with custard for a pudding.

 

Ingredients

100g stork or whatever margarine you use

125g soft brown sugar

1 x 411g tin Pear halves in juice, drained

50g peanut butter

2 eggs

115g self raising flour

75g natural yoghurt

 

Method

Pre heat oven to 180C/gas 4

Line the base of a 20cm shallow cake tin.

Mix together 25g of the margarine with 25g of the sugar then spread it over the base of the lined tin.

Arrange the pears, rounded side up, in the tin.

Beat together the rest of the margarine and sugar with the peanut butter until creamy.

Beat the eggs into the mixture one at a time, adding a spoonful of flour with the second one.

Gently beat in the rest of the flour and yoghurt, until just combined.

Pour over the pears and bake for 35 minutes or until a skewer inserted comes out clean.

Leave in the tin fo 5 minutes, then turn out onto a plate to serve.

 

 

 
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