Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
Super easy puff pastry mince pies
INGREDIENTS
320 g Puff Pastry Sheet See Note 1.
1 Egg
175 g Mincemeat See Note 2.
2 tbsp Caster sugar
INSTRUCTIONS
Preheat the oven to 200C.
Brush one half of each rectangle with beaten egg.
Fold the part without any egg wash onto the mincemeat dollop and seal with a fork (the egg wash seals the edges).
Brush the top with more add and sprinkle over the sugar.
Bake in the hot oven for about 10 - 15 minutes or until golden.
NOTES
Note 1 - Puff Pastry
Remove this from the fridge about half an hour before you want to use it if possible. This will make it softer and easier to handle.
Note 2 - Mincemeat
Any type of sweet mincemeat you like is fine. Be sure not to over fill these pies or it will burst out!
NUTRITION (PER SERVING)
Calories: 199kcal
Carbohydrates: 25g
Protein: 2g
Fat: 10g
Saturated Fat: 3g
Sodium: 148mg
Potassium: 16mg
Fiber: 1g
Sugar: 12g
Vitamin A: 1IU
Calcium: 3mg
Iron: 1mg
0 - 0
Chocolate Orange Fudge
INGREDIENTS
397 g Can of Condensed Milk
3 Terry's Chocolate Oranges
Sprinkles Optional
INSTRUCTIONS
Put the condensed milk and 2 and a half of the chocolate oranges [about 400g] (reserve half of one to decorate), broken into pieces into a large glass bowl.
Microwave for 30 seconds.
Beat the mixture very well.
Microwave and beat again, repeat once more until the mixture is very smooth and thick.
Pour into a small tin lined with baking paper.
Add the remaining chocolate orange pieces and sprinkles if using.
Chill over night (at least 8 hours).
Cut into small pieces and store in the fridge until it's eaten.
NUTRITION (PER SERVING)
Calories: 99kcal
Carbohydrates: 14g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 4mg
Sodium: 16mg
Potassium: 77mg
Fiber: 1g
Sugar: 12g
Vitamin A: 29IU
Vitamin C: 1mg
Calcium: 34mg
Iron: 1mg
0 - 0
Slow Cooker Prridge
INGREDIENTS
Metric
Imperial
1x
2x
3x
80 grams Jumbo Oats
950 ml Milk
1/2 tsp Salt Optional
INSTRUCTIONS
Mix all ingredients in the slow cooker. Put the lid on.
Set your timer to start cooking 3 hours before your breakfast time.
NOTES
Oats - You do need to use Jumbo Oats for this recipe. You can use rolled but they will cook much more quickly. Probably in just an hour.
Milk - I have tested dairy milks, non dairy and also water and all work well. So go with your own preference!
Salt - This is optional but it really really does finish off the porridge well and adds flavour.
NUTRITION (PER SERVING)
Calories: 320kcal
Carbohydrates: 52g
Protein: 22g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 10mg
Sodium: 790mg
Potassium: 911mg
Fiber: 4g
Sugar: 25g
Vitamin A: 1000IU
Calcium: 619mg
Iron: 2mg
0 - 0
Easiest ever chicken Casserole
INGREDIENTS
1 kg Chicken thighs Boneless and skinless
50 g Plain flour
2 Onions Large, peeled and chopped
3 Sticks Celery Trimmed and chopped into small pieces
500 g Carrots See note 1 below.
200 g Smoked bacon lardons See note 2 below.
300 ml Chicken stock
2 tbsp Wholegrain mustard
2 tsp Dried thyme See note 3 below.
Salt and freshly ground black pepper
To serve:
4 tbsp Creme fraiche
3 tbsp Chopped fresh flat leaf parsley
Salt and freshly ground black pepper
INSTRUCTIONS
Fry your bacon lardons either in a small frying pan, or in the bottom of your slow cooker pan if it can be used on the hob. Let them go crispy and golden brown.
Meanwhile, put your chicken thighs in a large bowl and coat thoroughly in the flour.
When the bacon has finished cooking, put the onions, celery, carrots and bacon pieces into your slow cooker (or leave the bacon pieces in that pan if they've been cooking in there).
Sit the flour rolled chicken pieces on top of the vegetables in the slow cooker.
Mix the stock, mustard, thyme and salt and pepper and pour into the slow cooker, around the side of the chicken.
Put the lid on and cook on HIGH for 4 hours or LOW for at least 6 hours.
When you're ready to serve, add the creme fraiche and the chopped parsley. Check for seasoning and add more salt and pepper if needed.
NOTES
Note 1 - Carrots - I used baby carrots whole, but you can just use regular carrots peeled and chopped into large chunks if you prefer.
Note 2 - Bacon lardons - You don't NEED to add these if you don't want to add the step of pre frying them HOWEVER, I think they really add a lot of flavour. They do need to be fried before adding to make them crispy.
Lardons are basically fat chunks of bacon, you can buy them in packs cut to that size, which adds lovely textured chunks. Or you can just use smoked bacon cut into chunks.
When you fry these, they won't need any oil as the fat will render out. I like to add the fat juices from the pan along with the bacon pieces as they add more flavour.
Note 3 - Thyme
I actually use 2 TABLESPOONS of dried thyme as I find slow cooker casseroles can sometimes be a little bland as they don't reduce whilst cooking so you need to make adjustments to use more flavourings than you normally would. I've reduced the amount in the recipe as I know that might not be to everyone's taste. Use more if like me your tastebuds need a lot for them to pack a punch!
NUTRITION (PER SERVING)
Calories: 596kcal
Carbohydrates: 33g
Protein: 42g
Fat: 33g
Saturated Fat: 11g
Cholesterol: 194mg
Sodium: 817mg
Potassium: 1158mg
Fiber: 6g
Sugar: 11g
Vitamin A: 21320IU
Vitamin C: 13mg
Calcium: 123mg
Iron: 4.5mg
0 - 0
Baileys Slow Cooker Hot Chocolate
INGREDIENTS
1 litre Whole Milk
300 ml Double Cream
397 g Condensed Milk
30 g Cocoa Powder
200 ml Baileys Irish cream Liqueur
150 g Dark Chocolate Chips or chopped
Whipped cream, marshmallows and chocolate sauce To serve
INSTRUCTIONS
Pour everything into your slow cooker (crock pot) and cook on low for at least one hour or until you want to serve.
Serve with whipped cream, marshmallows and chocolate sauce.
NUTRITION (PER SERVING)
Calories: 654kcal
Carbohydrates: 60g
Protein: 10g
Fat: 39g
Saturated Fat: 24g
Cholesterol: 91mg
Sodium: 109mg
Potassium: 537mg
Fiber: 4g
Sugar: 48g
Vitamin A: 920IU
Vitamin C: 2mg
Calcium: 245mg
Iron: 3.8mg
0 - 0
Slow cooker Beef Joint with Rich Gravy
INGREDIENTS
1.5 kg Beef topside joint
2 tbsp Plain flour
1 tbsp Dried or fresh thyme
1 tbsp Garlic powder
Salt and freshly ground black pepper
1 tbsp Olive oil
3 Cloves garlic Peeled and chopped/crushed.
2 Large onions Peeled and cut into chunks.
3 Large carrots Peeled and chopped into chunks.
400 g Beef consommé soup See notes.
1 Beef stock pot
3 tbsp Cornflour
INSTRUCTIONS
Sprinkle your flour, thyme, garlic powder and salt and pepper onto a chopping board. Dry off your topside well with some kitchen paper, and then roll all over in the flour mixture.
Heat your oil in a large frying pan, or if your slow cooker allows it, by putting the cooking dish onto the hob. Brown off the flour coated meat on all sides.
Remove the meat from the pan and add the garlic, onions and carrots and brown for 5 minutes until starting to soften. If you're using your slow cooker pan, add the meat back in. If you're using a frying pan, transfer everything to your slow cooker pan.
Pour in the tin of beef consommé and add a beef stock pot.
Cook on HIGH for 5 hours or LOW for 7 hours.
When cooked, remove the meat to a pan, along with the whole cooked carrots and onions (as many as you can fish out!)
To make the gravy:
Remove a small amount of the liquid from the pan and stir in the cornflour until it dissolves. Add a small amount at first and stir in, keep adding until you get a thick paste.
Add this 'slurry' back into the pan and stir. You can leave this in your slow cooker on HIGH for about 30 minutes, or if your pan is able to go on the hob, pop onto the hob to bubble for 10 minutes until thick.
NOTES
Consommé: If you don’t have any, beef stock or red wine work deliciously well too. BUT if you can get the consommé, it’s a great shortcut to a super beefy sauce.
NUTRITION (PER SERVING)
Calories: 761kcal
Carbohydrates: 12g
Protein: 48g
Fat: 57g
Saturated Fat: 23g
Cholesterol: 175mg
Sodium: 398mg
Potassium: 1006mg
Fiber: 2g
Sugar: 4g
Vitamin A: 6014IU
Vitamin C: 6mg
Calcium: 48mg
Iron: 6mg
0 - 0
Slow cooker Mulled Cider
INGREDIENTS
1 litre Cider
1 Orange
5 Star anise
3 Cinnamon sticks
3 Lemon and Ginger tea bags
200 ml Brandy (Optional)
To serve - per glass
1 Cinnamon stick
2 Star anise
1 slice Orange
INSTRUCTIONS
Set your slow cooker on to it its "low" setting.
Pour all of the cider into the slow cooker pot.
Add the orange cut in half, star anise, cinnamon sticks, tea bags and stir.
Place the lid onto the the slow cooker and leave for three hours, stirring occasionally.
Strain the cider through a sieve to remove any unwanted bits (or scoop them out).
Stir in the brandy or rum. (See Note 1.)
Ladle into heat proof glasses or mugs (or leave to stay warm in the slow cooker).
Add one cinnamon stick, a large slice of orange, and two star anise to each glass.
Enjoy!
NOTES
Note 1 - Brandy
You can either add this in with the cider and allow it to cook, for a less strong alcoholic drink. If you prefer the alcohol 'kick' add it at the end, just before serving!
NUTRITION (PER SERVING)
Calories: 147kcal
Carbohydrates: 8g
Protein: 1g
Fat: 1g
Saturated Fat: 1g
Sodium: 1mg
Potassium: 107mg
Fiber: 3g
Sugar: 3g
Vitamin A: 97IU
Vitamin C: 20mg
Calcium: 61mg
Iron: 1mg
0 - 0
Slow cooker chicken Roast
INGREDIENTS
1.5 kg Free range whole chicken
1 Onion Peeled and cut into large chunks
2 Whole lemons
For the herb butter
3 tbsp Butter See note 1.
1 tbsp Fresh thyme Leaves only, stalks removed
1 tbsp Fresh sage Finely chopped
1 tbsp Garlic powder
Salt and freshly ground black pepper
INSTRUCTIONS
Mix the herb butter ingredients together.
Pop the onion chunks into the bottom of the slow cooker and set the chicken on top. (I like to cut off and remove and string holding the bird. I think this makes it cook more evenly.)
Spread the herb butter over the top and sides of the chicken.
Slice one of the lemons in half and push in around the edges of the bird. Add 100ml of boiling water. Pop the lid on and cook for about 5 hours on LOW.
The chicken is cooked when if you wiggle a leg bone, it feels very loose. You can now serve (I tend to remove the skin and portion up if serving like this as the skin doesn't look/taste very good.) OR if you'd prefer to serve as a regular whole bird roast:
To brown the chicken
Pop the whole chicken under a very hot grill for about 15 minutes until the skin is crunchy and crisp. Add more lemon slices and fresh herbs to serve if you'd like to.
NOTES
Note 1 - I use salted butter, if you only had unsalted, you could add extra salt. The butter should be soft, but not melted. If it's hard, just pop into the microwave for a few seconds.
Herbs - You can use dried herbs if you prefer and/or it's all you have, BUT in this case I do feel like fresh herbs do work best as they have a more aromatic, softer quality.
NUTRITION (PER SERVING)
Calories: 598kcal
Carbohydrates: 2g
Protein: 47g
Fat: 43g
Saturated Fat: 14g
Cholesterol: 203mg
Sodium: 226mg
Potassium: 506mg
Fiber: 1g
Sugar: 1g
Vitamin A: 580IU
Vitamin C: 7mg
Calcium: 45mg
Iron: 3mg
0 - 0
Slow Cooker Curried Chicken Noodles
INGREDIENTS
600 g Chicken thighs Skinless and boneless
1 Onion Peeled and chopped
3 Cloves of garlic Peeled and crushed
2 tsp Fresh ginger Peeled and crushed (or paste)
3 tbsp Mild curry powder
400 ml Reduced fat coconut milk
1/2 tsp Chilli flakes Optional
1/2 tsp Salt
100 g Mango chutney
To serve:
250 g Dry egg noodles
300 g Green beans Trimmed and cut in half
200 ml Chicken stock
INSTRUCTIONS
Put all of the slow cook ingredients into the slow cooker and cook on HIGH for 2.5 hours or LOW for 5.5 hours.
Add in the noodles, green beans and chicken stock. Give everything a good stir and cook on HIGH for 30 minutes.
NOTES
Too spicy? Make sure you use MILD curry powder and omit the chilli to your taste.
Sauce too runny? Wait until the chicken is shredded and noodles are added and allow them to absorb the sauce before making a judgement call. If it's still too gloopy, thicken the sauce by adding 1 tbsp of cornflour mixed with 2 tbsp water and stir through the cooked dish.
NUTRITION (PER SERVING)
Calories: 592kcal
Carbohydrates: 73g
Protein: 28g
Fat: 21g
Saturated Fat: 12g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 6g
Trans Fat: 0.01g
Cholesterol: 87mg
Sodium: 1807mg
Potassium: 691mg
Fiber: 6g
Sugar: 18g
Vitamin A: 667IU
Vitamin C: 15mg
Calcium: 94mg
Iron: 6mg
0 - 0
Slow cooker chicken fajitas
INGREDIENTS
650 g Chicken breast
1 Red pepper (capsicum) Deseeded and cut into wedges
1 Yellow pepper (capsicum) Deseeded and cut into wedges
1 Green pepper (capsicum) Deseeded and cut into wedges
2 Large Onions Peeled and cut into wedges
2 tsp Oil
For the fajitas seasoning {or use 4 tbsp of ready-made fajita seasoning):
1 tsp Chilli powder
1 tsp Ground cumin
2 tsp Paprika
1/4 tsp Cayenne pepper
1/2 tsp Garlic powder
1 tsp Sea salt
1 tsp Ground black pepper
INSTRUCTIONS
Put everything in to the slow cooker and cook on HIGH for 3 hours or LOW for 5-6 hours.
Check the chicken is cooked through before serving. Slice and add back to the peppers.
NOTE: You may want to drain off some of the liquid as it can have quite a strong taste from the seasoning and make the chicken too wet.
OPTION: If you DO NOT want very soft peppers, and prefer them with a little texture, add them 30 minutes before the end of the cooking time, rather than at the start of cooking.
NOTE: Chicken breasts vary in size and shape which will impact the cooking time. As always, check that they are cooked through before serving.
NUTRITION (PER SERVING)
Calories: 250kcal
Carbohydrates: 14g
Protein: 37g
Fat: 5g
Saturated Fat: 1g
Trans Fat: 1g
Cholesterol: 104mg
Sodium: 810mg
Potassium: 973mg
Fiber: 4g
Sugar: 5g
Vitamin A: 2298IU
Vitamin C: 124mg
Calcium: 50mg
Iron: 2mg
0 - 0
Taming Twins - Fuss free family food
Subscribe Like And Share.
I help busy people answer..
✨What's for dinner?✨
Twin Mum
Enjoy!