One of the yummiest things I love to make is a meatloaf, and that's what we had for dinner tonight.
Meatloaf is so underrated as a dish, and gone are the days of the stodgy tasteless wonder. I make mine and bake it glazed and the flavour is amazing.
Glazed Baked Meatloaf
500g beef mince 2 T brown sugar
1 egg 2 T grainy mustard
1 onion chopped 1/3 c tomato sauce
1 c milk crushed garlic
1 c breadcrumbs 2 T soy sauce
salt and pepper 2 T tomato chutney
In a bowl combine beef, egg, onion, milk and crumbs. Season with salt and pepper. You can add things like grated carrot or zucchini, chopped tomatoes etc I like to add some flavours to the mince too like garlic or Italian herbs etc but the original recipe didn't state this, so just play with it to taste. In a baking dish form into a loaf.
In a smaller bowl mix brown sugar, mustard, sauce, garlic, soy sauce and chutney. It should be a thick paste. Mix well and pour over the meatloaf. Bake at 180oC for 1 hour.
Serve it with coleslaw and crispy baked potatoes in Summer, or creamy mashed potatoes, green beans, carrots and broccoli and cauli with cheese sauce in Winter, mmm - mmm!
Happy Cooking,
K
Sunday, 10 March 2013
Friday, 8 March 2013
How do you make the perfect pavlova??
I find pavs the easiest things to make, yet I see so many people struggling with them, so I thought it might be an idea to share how to make them and have them work out every time!
One of the key things is the bowl you use. Never use plastic or metal bowls (unless its copper.. apparently they are very good, I've never used one though) I use a glass bowl. It needs to be clean and dry. This is important, as the egg whites may react and then you won't get the height and stability you need from the egg whites.
When separating eggs there are many different techniques and really you need to find the one that works for you. When cracking the egg be careful not to be too aggressive, you could break the yolk, try not to create jagged edges either. I use the method where you break the egg and keep the yolk in one half, then transfer it back and forward until all the white is out. If you are not confident with this, do it over a small bowl and if you are successful then put the white into your large bowl - if the yolk breaks, you have only lost 1 egg white instead of them all..
Another tip is to keep the yolks - we'll use them in this recipe - no wastage!
SO here goes... this has been my secret recipe for so long (I got it from a book years ago...) - you really are a privileged lot lol
4 egg whites
1 c castor sugar
1/4 c sugar
1 T cornflour
1 t lemon juice
Beat egg whites until soft peaks form (when you lift the beaters up the mix should just rise too) Gradually add castor sugar in batches, beating all the time, until the sugar is dissolved (about 8 mins). Combine sugar and cornflour and fold into the egg white mixture. The meringue should be firm - you should be able to hold the bowl upside down without any mix coming out.
Place a sheet of baking paper on an oven tray, mark a circle on the paper - about the size of a bread and butter plate - or just slightly bigger - not as big as a dinner plate though. spread about 3 heaped tablespoons of the meringue over the circle. Now you can either pipe the remaining mix around the outside of the circle - or you can do what I do.. I drop spoonfuls of meringue around the edges - I like to make it quite rustic so drop it and leave peaks on top, so it eventually looks like a crown. We're going to fill this later with custard..
Bake in a slow oven - 150oC for 40 mins. Watch the pav - it will darken as it cooks - but it shouldn't go dark brown! Once cooked turn the oven off and open the door slightly BUT leave the pav in there, DO NOT remove! this is really important because it will prevent the pav from cracking and collapsing. If it can cool down in the oven it will be much more stable and hold together better. Once cold you can fill with custard, top with cream, and strawberries, passionfruit, kiwi, chocolate, whatever you fancy.
Now - I use the egg yolks we saved to make the custard to go in the middle.
4 egg yolks 1 T cornflour
1/4 c sugar 3/4 c milk
1 t vanilla 1/2 c cream
Beat egg yolks, sugar, vanilla and cornflour until smooth and creamy. Put into a saucepan, gradually add cream and milk, stir until smooth. Stir over a medium heat until the sauce thickens, bring to the boil then remove from the heat - stir it constantly so it doesnt burn on the bottom! remove from the heat and allow to become cold stirring occasionally. Chill and fill pavlova when cold.
I know this looks long - don't let it put you off - it's just cos I added tips - it really is easy and you get a fabulous pav every time!
Happy Cooking,
K
I find pavs the easiest things to make, yet I see so many people struggling with them, so I thought it might be an idea to share how to make them and have them work out every time!
One of the key things is the bowl you use. Never use plastic or metal bowls (unless its copper.. apparently they are very good, I've never used one though) I use a glass bowl. It needs to be clean and dry. This is important, as the egg whites may react and then you won't get the height and stability you need from the egg whites.
When separating eggs there are many different techniques and really you need to find the one that works for you. When cracking the egg be careful not to be too aggressive, you could break the yolk, try not to create jagged edges either. I use the method where you break the egg and keep the yolk in one half, then transfer it back and forward until all the white is out. If you are not confident with this, do it over a small bowl and if you are successful then put the white into your large bowl - if the yolk breaks, you have only lost 1 egg white instead of them all..
Another tip is to keep the yolks - we'll use them in this recipe - no wastage!
SO here goes... this has been my secret recipe for so long (I got it from a book years ago...) - you really are a privileged lot lol
4 egg whites
1 c castor sugar
1/4 c sugar
1 T cornflour
1 t lemon juice
Beat egg whites until soft peaks form (when you lift the beaters up the mix should just rise too) Gradually add castor sugar in batches, beating all the time, until the sugar is dissolved (about 8 mins). Combine sugar and cornflour and fold into the egg white mixture. The meringue should be firm - you should be able to hold the bowl upside down without any mix coming out.
Place a sheet of baking paper on an oven tray, mark a circle on the paper - about the size of a bread and butter plate - or just slightly bigger - not as big as a dinner plate though. spread about 3 heaped tablespoons of the meringue over the circle. Now you can either pipe the remaining mix around the outside of the circle - or you can do what I do.. I drop spoonfuls of meringue around the edges - I like to make it quite rustic so drop it and leave peaks on top, so it eventually looks like a crown. We're going to fill this later with custard..
Bake in a slow oven - 150oC for 40 mins. Watch the pav - it will darken as it cooks - but it shouldn't go dark brown! Once cooked turn the oven off and open the door slightly BUT leave the pav in there, DO NOT remove! this is really important because it will prevent the pav from cracking and collapsing. If it can cool down in the oven it will be much more stable and hold together better. Once cold you can fill with custard, top with cream, and strawberries, passionfruit, kiwi, chocolate, whatever you fancy.
Now - I use the egg yolks we saved to make the custard to go in the middle.
4 egg yolks 1 T cornflour
1/4 c sugar 3/4 c milk
1 t vanilla 1/2 c cream
Beat egg yolks, sugar, vanilla and cornflour until smooth and creamy. Put into a saucepan, gradually add cream and milk, stir until smooth. Stir over a medium heat until the sauce thickens, bring to the boil then remove from the heat - stir it constantly so it doesnt burn on the bottom! remove from the heat and allow to become cold stirring occasionally. Chill and fill pavlova when cold.
I know this looks long - don't let it put you off - it's just cos I added tips - it really is easy and you get a fabulous pav every time!
Happy Cooking,
K
Tuesday, 5 March 2013
Don't you love it when you stumble over something in the kitchen and it turns out FAB!!!
I'm doing this protein diet at the moment. I had to have a grilled chicken for dinner, with limited prospects as to what I could do to it to make it edible I handed the challenge over to hubby... I had made a wonderful lamb casserole with mashed potatoes and beans, carrots, broccoli and cauli for him and the kids so it only felt right he could help me with this task, I was a bit Created-Out...
Anyway.. he marinated the chicken breast in lime juice and sprinkled chicken seasoning and a little olive oil and placed it on the grill. It was amazingly yummy. The breast stayed tender and the combination of flavours was just incredible.
The lesson here is that sometimes the simplest of flavours can blow us away.
I watch all the cooking shows - MKR, Come Dine with Me, Masterchef etc, and what I always say is that they need to KISS - keep it simple stupid! Why complicate things?? The key is to think about flavours and what will complement each other, rather than fight against each other - don't be afraid to experiment.
Happy Cooking,
K
I'm doing this protein diet at the moment. I had to have a grilled chicken for dinner, with limited prospects as to what I could do to it to make it edible I handed the challenge over to hubby... I had made a wonderful lamb casserole with mashed potatoes and beans, carrots, broccoli and cauli for him and the kids so it only felt right he could help me with this task, I was a bit Created-Out...
Anyway.. he marinated the chicken breast in lime juice and sprinkled chicken seasoning and a little olive oil and placed it on the grill. It was amazingly yummy. The breast stayed tender and the combination of flavours was just incredible.
The lesson here is that sometimes the simplest of flavours can blow us away.
I watch all the cooking shows - MKR, Come Dine with Me, Masterchef etc, and what I always say is that they need to KISS - keep it simple stupid! Why complicate things?? The key is to think about flavours and what will complement each other, rather than fight against each other - don't be afraid to experiment.
Happy Cooking,
K
Sunday, 3 March 2013
We have new neighbours....
Now this IS NOT meant to be offensive or racist in anyway.. but they are driving me crazy!! They are Indian The smells wafting from their garage (where they are cooking) are driving my taste buds wild! After a comment made to me this week I have embarked on a Diet, so food isn't quite as exciting for me right now, but I'm finding it fine and I'm not hungry... but the smell of onions and spices in the air is testing my resolve.
So tonight I want to share with you one of my favourite Indian recipes - they're a little fiddly - but SO worth the effort - you honestly will love them. If I can convert Brittany's usually conservative foody friend to these yummy morsels, then anyone will love them.
Indian Pan Rolls:
Pan Rolls
2 c flour 2 T melted butter
3 eggs, beaten pinch of salt
1 c milk
Mince
500g mince 1 onion chopped
1 t chopped garlic 1 t chopped ginger
2 t chilli powder 2 med potatoes peeled and cubed
salt to taste 1 t garam masala or all spice
1 t ground cumin 1 t ground coriander
1 egg lightly beaten 1 c panko breadcrumbs
oil for frying
Dipping sauce
Edmonds One-egg mayonnaise
Sweet chilli sauce
Mix flour, eggs, milk, butter and salt with a little water to make a thin batter. The batter should be very thin, to make a crepe rather than a thick pancake. Drop batter on a flat pan and cook pancakes on one side only. Stack them to one side.
On a low heat cook mince, onion, garlic, ginger, potato, chilli, garam masala, cumin, coriander and salt with 1/2 c water till the potatoes are soft and the mince is cooked. Cool and keep aside.
Place each pan cake on a plate add a tablespoon of mince on one end and roll up, tucking in sides as you would a spring roll. Follow the same procedure until they are all used up. Heat oil, dip each pancake in beaten egg, then roll in breadcrumbs. Shallow fry until golden. Drain on paper towel. Serve with dipping sauce, that is made by adding the chilli sauce to the thick mayonnaise to taste.
VERY yummo!! I usually find there's more mince than pancakes, so I freeze it, then next time I only have to make the pancakes.. mmm
Happy Cooking,
K
Now this IS NOT meant to be offensive or racist in anyway.. but they are driving me crazy!! They are Indian The smells wafting from their garage (where they are cooking) are driving my taste buds wild! After a comment made to me this week I have embarked on a Diet, so food isn't quite as exciting for me right now, but I'm finding it fine and I'm not hungry... but the smell of onions and spices in the air is testing my resolve.
So tonight I want to share with you one of my favourite Indian recipes - they're a little fiddly - but SO worth the effort - you honestly will love them. If I can convert Brittany's usually conservative foody friend to these yummy morsels, then anyone will love them.
Indian Pan Rolls:
Pan Rolls
2 c flour 2 T melted butter
3 eggs, beaten pinch of salt
1 c milk
Mince
500g mince 1 onion chopped
1 t chopped garlic 1 t chopped ginger
2 t chilli powder 2 med potatoes peeled and cubed
salt to taste 1 t garam masala or all spice
1 t ground cumin 1 t ground coriander
1 egg lightly beaten 1 c panko breadcrumbs
oil for frying
Dipping sauce
Edmonds One-egg mayonnaise
Sweet chilli sauce
Mix flour, eggs, milk, butter and salt with a little water to make a thin batter. The batter should be very thin, to make a crepe rather than a thick pancake. Drop batter on a flat pan and cook pancakes on one side only. Stack them to one side.
On a low heat cook mince, onion, garlic, ginger, potato, chilli, garam masala, cumin, coriander and salt with 1/2 c water till the potatoes are soft and the mince is cooked. Cool and keep aside.
Place each pan cake on a plate add a tablespoon of mince on one end and roll up, tucking in sides as you would a spring roll. Follow the same procedure until they are all used up. Heat oil, dip each pancake in beaten egg, then roll in breadcrumbs. Shallow fry until golden. Drain on paper towel. Serve with dipping sauce, that is made by adding the chilli sauce to the thick mayonnaise to taste.
VERY yummo!! I usually find there's more mince than pancakes, so I freeze it, then next time I only have to make the pancakes.. mmm
Happy Cooking,
K
Tuesday, 26 February 2013
Tonight I'm going to discuss veges...
Now I'm lucky that my family all love veges - well most of them! I'm not a fan of brussel sprouts so have never subjected my children to them... but I know that many people have children (or husbands for that matter) who have vege issues. So how do you get them into them without a battle?
Well I find that a great way to do it is to disguise it. I make pasta sauce and add eggplant and zucchini to it, you could also add carrot, parsnip, pumpkin and onion. If you have real fusspots who can spot them a mile away grate them in. In the cooking process they will become less visible...
Brown the meat you have chosen - minced beef, shredded or chopped chicken, tuna etc add the veges and heat through. Add pasta sauce (bought or make your own) add to the pasta of your choice.
I like to add something like this to cooked penne pasta, place in a casserole dish and top with grated cheese.
If you are making a lasagne - try using 1/2 pork mince and 1/2 beef mince, it is truly DIVINE!!!
Soups are another excellent way to get those veges in, I grate all my veges like carrot, swede, parsnip, kumara, pumpkin and potato etc and add them to bacon bones with water and salt and pepper. I cook it slowly for several hours to get maximum flavour. When done you can have it just like that or use it as a base for other soups like leek and potato, tomato, pea and ham etc etc, vege power goodness the kids will love!
Add them to savoury pancakes - make a filling with a cheese sauce and add silverbeet, broccoli, cauli, asparagus to the cheese. Place in the middle and roll up. You can serve like that with a buttery hollandaise sauce drizzled over the top mmm OR place the pancakes in a buttered casserole dish side by side and pour a pasta sauce over the top and bake..
If you make corn fritters, add grated veges to that...
If your kids like mousetraps (toast with fillings on top, then grilled) add veges there...
The possibilities are endless :o)
Happy Cooking
K
Now I'm lucky that my family all love veges - well most of them! I'm not a fan of brussel sprouts so have never subjected my children to them... but I know that many people have children (or husbands for that matter) who have vege issues. So how do you get them into them without a battle?
Well I find that a great way to do it is to disguise it. I make pasta sauce and add eggplant and zucchini to it, you could also add carrot, parsnip, pumpkin and onion. If you have real fusspots who can spot them a mile away grate them in. In the cooking process they will become less visible...
Brown the meat you have chosen - minced beef, shredded or chopped chicken, tuna etc add the veges and heat through. Add pasta sauce (bought or make your own) add to the pasta of your choice.
I like to add something like this to cooked penne pasta, place in a casserole dish and top with grated cheese.
If you are making a lasagne - try using 1/2 pork mince and 1/2 beef mince, it is truly DIVINE!!!
Soups are another excellent way to get those veges in, I grate all my veges like carrot, swede, parsnip, kumara, pumpkin and potato etc and add them to bacon bones with water and salt and pepper. I cook it slowly for several hours to get maximum flavour. When done you can have it just like that or use it as a base for other soups like leek and potato, tomato, pea and ham etc etc, vege power goodness the kids will love!
Add them to savoury pancakes - make a filling with a cheese sauce and add silverbeet, broccoli, cauli, asparagus to the cheese. Place in the middle and roll up. You can serve like that with a buttery hollandaise sauce drizzled over the top mmm OR place the pancakes in a buttered casserole dish side by side and pour a pasta sauce over the top and bake..
If you make corn fritters, add grated veges to that...
If your kids like mousetraps (toast with fillings on top, then grilled) add veges there...
The possibilities are endless :o)
Happy Cooking
K
Saturday, 23 February 2013
So tonight we're looking at some cake recipes that are fab for baking when you have a cake to decorate.
When I am baking for a birthday or a special occasion I like a cake that's quite dense, because it needs to be able to be iced without being crumbly.
I have to admit - for the first time publicly that I have often bought a packet vanilla cake mix and added the juice and rind of an orange to give it flavour. There is something about packet cakes that lend themselves well to being iced. Essential is using the baking paper to line the tin because it gives nice clean lines to the cake. If I needed a large cake I baked it in a roasting dish, which usually required 3 packets - 3x cake batter.
For those who want a more traditional recipe here's an nummy orange cake recipe:
180g butter
150g castor sugar
170g self-raising flour
pinch of salt
1/4 t baking powder
3 eggs
3T orange juice
grated zest of 2 oranges
will make a 20 cm cake tin (approx) If wanting bigger double or triple the recipe.
Preheat oven to 180oC
Beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with orange juice, starting and ending with flour. Finally add in grated orange rind and combine well.
Pour batter into a prepared cake tin - lined with baking paper. Bake for 35 - 40 mins till a skewer inserted comes out clean (cooking times will vary if you increase the batter, use a bigger tin so the mix is more shallow etc)
Leave cake to cool completely before decorating.
This cake is moist and very orange-y and YUM!
Well I have hunted the house down and can't find my recipe - have had it for YEARS in the same place and nobody has touched it, but go to get it now and it's gone, typical! I have done a bit of research though and I think this cake may just fit the bill - give it a whirl...
Mile-high chocolate cake
This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender and moist, and the frosting is a glossy triumph. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.
Ingredients
For cake:
150g fine-quality unsweetened chocolate, chopped
225g unsalted butter, softened
2 and 3/4 cups sifted flour (not self-rising; sift before measuring)
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature for at least 30 minutes
1 cup sugar
1 cup brown sugar
2 cups sour cream
For frosting:
1 cup sugar
6 tablespoons flour
6 tablespoons unsweetened cocoa powder (not Dutch-process)
1 1/2 cups whole milk
100g fine-quality unsweetened chocolate, finely chopped
750g unsalted butter, at room temperature
Preparation
Make cake:
Preheat oven to 180°C with rack in middle. Butter cake pans, then line bottom of each with a round of baking paper.
Melt chocolate with butter, then cool.
Sift together flour, cocoa powder, baking soda, baking powder, and salt.
Beat eggs and sugars in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.
Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard paper, then cool completely, about 1 hour.
Make frosting and assemble cake:
Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate until smooth. Transfer to a bowl to cool to room temperature, covering surface with baking paper to prevent a skin from forming.
Once cool, beat in butter in small amounts at a time with an electric mix till whipped and creamy frosting.
Happy Cooking,
K
When I am baking for a birthday or a special occasion I like a cake that's quite dense, because it needs to be able to be iced without being crumbly.
I have to admit - for the first time publicly that I have often bought a packet vanilla cake mix and added the juice and rind of an orange to give it flavour. There is something about packet cakes that lend themselves well to being iced. Essential is using the baking paper to line the tin because it gives nice clean lines to the cake. If I needed a large cake I baked it in a roasting dish, which usually required 3 packets - 3x cake batter.
For those who want a more traditional recipe here's an nummy orange cake recipe:
180g butter
150g castor sugar
170g self-raising flour
pinch of salt
1/4 t baking powder
3 eggs
3T orange juice
grated zest of 2 oranges
will make a 20 cm cake tin (approx) If wanting bigger double or triple the recipe.
Preheat oven to 180oC
Beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with orange juice, starting and ending with flour. Finally add in grated orange rind and combine well.
Pour batter into a prepared cake tin - lined with baking paper. Bake for 35 - 40 mins till a skewer inserted comes out clean (cooking times will vary if you increase the batter, use a bigger tin so the mix is more shallow etc)
Leave cake to cool completely before decorating.
This cake is moist and very orange-y and YUM!
Well I have hunted the house down and can't find my recipe - have had it for YEARS in the same place and nobody has touched it, but go to get it now and it's gone, typical! I have done a bit of research though and I think this cake may just fit the bill - give it a whirl...
Mile-high chocolate cake
This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender and moist, and the frosting is a glossy triumph. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.
Ingredients
For cake:
150g fine-quality unsweetened chocolate, chopped
225g unsalted butter, softened
2 and 3/4 cups sifted flour (not self-rising; sift before measuring)
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature for at least 30 minutes
1 cup sugar
1 cup brown sugar
2 cups sour cream
For frosting:
1 cup sugar
6 tablespoons flour
6 tablespoons unsweetened cocoa powder (not Dutch-process)
1 1/2 cups whole milk
100g fine-quality unsweetened chocolate, finely chopped
750g unsalted butter, at room temperature
Equipment: 2, 22cm
round cake pans
Preparation
Make cake:
Preheat oven to 180°C with rack in middle. Butter cake pans, then line bottom of each with a round of baking paper.
Melt chocolate with butter, then cool.
Sift together flour, cocoa powder, baking soda, baking powder, and salt.
Beat eggs and sugars in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.
Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard paper, then cool completely, about 1 hour.
Make frosting and assemble cake:
Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate until smooth. Transfer to a bowl to cool to room temperature, covering surface with baking paper to prevent a skin from forming.
Once cool, beat in butter in small amounts at a time with an electric mix till whipped and creamy frosting.
Happy Cooking,
K
Thursday, 21 February 2013
I LOVE one pot dishes! Not just for the convenience of cooking them all together, but because they just taste SO good. Even better the next day too, so if you know you've got a busy week you can prepare them beforehand and then just heat and eat.
Tonight I'm making a Chicken Hotpot, a recipe I got from my friend Louisa a few years ago.
Leftover chicken (about 400g, shredded) or cook up a couple of chicken breasts and shred them.
50g butter
2T flour
1 c milk
2 chicken stock cubes
1t mixed herbs (I used Italian herbs because I prefer them)
1 T extra flour
hot water
Veges such as peas, carrot, beans, corn etc
Potatoes
Cheese
Melt butter on high for 30 secs. Stir in flour and gradually add milk while you stir. Cook on high 2 mins. Stir.
Put crumbled stock cubes into a cup with the extra flour and herbs. Add a little hot water and mix to a paste. Fill the cup with water and stir. Pour into the white sauce and cook on high 2 mins. Stir.
Place the chicken in a casserole dish, add sauce and veges. Slice potatoes about 2 mm thick and layer over the chicken mixture, sprinkle with grated cheese. Bake in the oven at 180oC till browned (and potatoes cooked through)
This is truly yummy and well worth it.
How's everyone doing with the blog? Bored yet?? lol Has anyone tried anything, how did it go? Are there things you'd like me to cover for you? Utilise the comments section guys, it'll make the blog more interesting for people, and others may be wondering the same thing!!
Happy Cooking,
K
Tonight I'm making a Chicken Hotpot, a recipe I got from my friend Louisa a few years ago.
Leftover chicken (about 400g, shredded) or cook up a couple of chicken breasts and shred them.
50g butter
2T flour
1 c milk
2 chicken stock cubes
1t mixed herbs (I used Italian herbs because I prefer them)
1 T extra flour
hot water
Veges such as peas, carrot, beans, corn etc
Potatoes
Cheese
Melt butter on high for 30 secs. Stir in flour and gradually add milk while you stir. Cook on high 2 mins. Stir.
Put crumbled stock cubes into a cup with the extra flour and herbs. Add a little hot water and mix to a paste. Fill the cup with water and stir. Pour into the white sauce and cook on high 2 mins. Stir.
Place the chicken in a casserole dish, add sauce and veges. Slice potatoes about 2 mm thick and layer over the chicken mixture, sprinkle with grated cheese. Bake in the oven at 180oC till browned (and potatoes cooked through)
This is truly yummy and well worth it.
How's everyone doing with the blog? Bored yet?? lol Has anyone tried anything, how did it go? Are there things you'd like me to cover for you? Utilise the comments section guys, it'll make the blog more interesting for people, and others may be wondering the same thing!!
Happy Cooking,
K
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