Granny's Kitchen

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

Valentine Cheese Hearts February 17, 2017

Filed under: Butter,Cheese,Plain Flour — dogsmum @ 5:30 pm
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Of course you can make these into cheese straws or any other shape.




226g strong cheddar cheese, grated

56g butter, cubed, at room temperature

1 cup plain flour

3/4 tsp salt

2 – 3 Tbsp cold water




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.


Slow Cooker Homemade Stock December 31, 2016

Filed under: Uncategorized — dogsmum @ 12:11 pm
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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….


After 24 hours…and the bones are bare.


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.


Fried Bacon and Cheese Sandwich June 13, 2015

Filed under: Bacon,Cheese,Sandwich bread — dogsmum @ 5:34 pm
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Well I found a picture of this on Facebook and just had to try it.

You’ll need to make a cheese sandwich.

Bacon 1 Don’t use any butter, just cheese between two slices of your prefered bread.

Bacon 2


Put a small amount of oil into a frying pan and start to heat it while you wrap your sandwich.

Wrap the sandwich with bacon, covering the bread completely.

Bacon 3I used shortback bacon (as that’s what I had in the fridge) but I think streaky would work well too.

Place the bacon wrapped sandwich into the frying pan and fry each side for about 5 minutes, longer if you like your bacon very crispy.

Bacon 4Once the bacon is cooked, cut in half and serve, to yourself if your like me 🙂

Bacon 5I could actually only eat half of this, but boy it was good!

You could also add tomato, onion, slices of sweet pepper or anything else you can think of with the cheese.



Beetroot and Feta Flan March 13, 2015

Beetroot & Feta

Cheese is an ideal partner for sweet beetroot. Serve hot or cold. It’ll keep for 2-3 days in the fridge.


175g vacuum-packed beeroot, roughly chopped

400g shortcrust pastry

2 large eggs

200g creme fraiche

1 tsp chopped thyme

100g red leicester cheese, grated

50g feta, crumbled


Preheat oven to 200c/gas 6.

Put the beetroot in a greased roasting tin and cook for 15 minutes. Mash slightly.

On a floured surface, roll out the pastry to line a 23cm flan tin. Prick the pastry base with a fork.

Cover with a sheet of baking parchment then fill with baking beans. Bake for 10 minutes. Remove the beans and bake for another 5 minutes.

Turn the oven down to 180c/gas 4.

Beat the eggs and creme fraiche together. Season with pepper and add the thyme and 75g of the red leicester cheese. Pour into the pastry case.

Top with the beetroot, the remaining red leicester and the crumbled feta.

Bake for 25 minutes, or until just set.


Quick & Easy Pizza February 19, 2013

Filed under: Plain Flour,Salt,Sugar,Yeast — dogsmum @ 4:38 pm
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Pizza 1


This one is a quick recipe that involves no more than mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this.




375g/13 oz plain flour

1 tsp salt

1 Tbsp sugar

75g/1/4 oz dried active yeast

2 Tbsp olive oil

225ml/8 oz warm water




Pre heat oven to 190C/gas 5.

Combine flour, salt, sugar and yeast in a large bowl.

Mix in oil and warm water.

Spread out the dough on a large pan, or 2 pans and bake for 10 minutes.

Remove from oven and add your favourite toppings.

Turn oven down to 175C/gas 4 and bake for a further 20 – 25 minutes, keeping an eye on it as it might need turning halfway through baking.


Raspberry Balsamic Cupcakes July 4, 2012

The sweetness of the swiss meringue buttercream plus the tartness of the raspberry syrup, these are to die for!

Makes 12 – 18


Ingredients, for the cupcakes


225g/8oz plain flour

1 1/2 tsp baking powder

75g/2 3/4 oz dark brown sugar

175g/6oz golden syrup

125g/4 1/2 oz butter, softened

60ml/2fl oz milk

3 eggs, room temperature

1 tsp vanilla extract


For the Swiss meringue buttercream


4oz egg whites (3-4 large egg whites or about 1/2 cup)

1 cup granulated sugar

1lb butter, room temperature

2 tsp vanilla extract


For the raspberry balsamic syrup


200g/7oz frozen raspberries

275g/9 3/4oz caster sugar

1 1/2 Tbsp balsamic vinegar




Preheat the oven to 170C/gas mark 3. Line a 2 muffin tin’s with paper cases. Sift the flour and baking powder into a bowl. Add the sugar, golden syrup, butter, milk, eggs and vanilla extract. Whisk for 3-4 minutes until well combined, very smooth and pale in colour. Divide the mixture between the paper cases and smooth the tops with a teaspoon.

Bake for 20-25 minutes, turning the tin around after 15 minutes, until golden brown and a skewer inserted into the centre of a cupcake comes out clean. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.


To make the Swiss meringue buttercream


Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and, using an electric whisk, beat until double in volume on MEDIUM-HIGH speed. When you stop the whisk, the meringue should not move around in the bowl. Cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

Add half the butter into the bowl immediately and beat until the meringue has covered the butter completely. Add the rest of the butter and repeat. Slowly increase the mixer’s speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.


To make the raspberry balsamic syrup


Put the raspberries in a non-stick frying pan over a medium heat, then sprinkle over the sugar. Stir gently after 1 minute to combine any sugar that hasn’t dissolved. Drizzle over the vinegar and cook without stirring for 4-5 minutes or until it goes syrupy. There should still be some whole raspberries left. Remove the pan from the heat and set aside to cool.

To decorate, either pipe or spoon a heaped teaspoonful of swiss meringue buttercream onto the centre of each cupcake, then top with a small teaspoonful of raspberry syrup


Tasty Burgers April 24, 2012

This photo is before they are cooked. So easy to make, why buy them?

Why not make a batch of them, open freeze on the baking tray then bag them for future use? 😉

This recipe makes about 10.




2 slices of white sandwich bread, cut into 1/4 inch pieces

1/3 cup milk

2 tsp salt

1 tsp ground black pepper

3 garlic cloves, crushed

1 – 1 1/2 Tbsp worcestershire sauce

2 Tbsp tomato ketchup

3 lbs lean minced beef




In a large bowl, mash the bread and milk together with a fork to form a chunky paste.

Add the salt, pepper, garlic, worcestershire sauce and ketchup and mix well.

Add the minced beef and break up the meat with your hands. Gently mix everything together until just combined.

Do not overmix.

Divide the mixture into 10 equal portion and form loose balls. Gently flatten the balls into round patties.

When your ready to cook them, making a slight depression in the centre of them will stop them from puffing up under the grill.

Grill for 3 -4 minutes each side, depending on how thick you make them.

Always check they are cooked through properly.



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