Archive for May, 2022

May 28

Chocolate brownies

MAKES: 12-15Even if I say it myself, these are the best brownies you’ll ever taste. Chunks of milk and dark chocolate are folded through the mix for extra richness, while the cocoa nibs scattered on top provide nuttiness and a little crunch. Perfect with a cup of tea, they’re equally delicious still slightly warm from the oven with a scoop of ice cream.Ingredients225g plain chocolate (35-45 per cent cocoa solids), broken into small pieces225g unsalted butter, in pieces3 large eggs225g caster sugar75g self-raising flour½ tsp fine salt100g dark chocolate chunks100g milk chocolate chunks1 tsp vanilla extract1 tbsp cocoa nibsMethod1. Heat your oven to 160C (180C non-fan). Line a 29 x 22cm brownie tin with baking paper.2. Melt the chocolate with the butter in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Stir until smooth and set aside to cool.3. In a large bowl, beat the eggs and sugar together, using a hand-held electric whisk, until pale and thickened. Add the melted chocolate and butter mix and fold in until thoroughly combined. Fold in the flour, salt, chocolate chunks and vanilla extract.4. Pour the mixture into the prepared tin and sprinkle over the cocoa nibs. Bake for 25-30 minutes until the top is cracked and crusty. To check that it is ready, insert a skewer into the centre; as you remove it, a little mixture should still stick to the skewer.5. Leave the brownie to cool completely in the tin, then cut into individual pieces. Store in an airtight tin.

 

https://apple.news/AnflHjPYFTuux-eNNn32sqw

0
comments

Posted in Bakery, Dessert, Snack

May 28

Millionaire’s Shortbread

pieces of millionaire's shortbread stacked

SERVES: 16

PREP TIME: 10 mins

COOK TIME: 10 mins

 

Ingredients
For the shortbread layer
2 ½ cups shortbread biscuits, crushed
¼ cup butter, melted

For the caramel layer
¾ cup dark brown sugar
⅔ cups butter
1 (14-ounce) can condensed milk
1 teaspoon cinnamon
¼ teaspoon vanilla extract

For the chocolate layer
1 cup dark chocolate
¼ cup white chocolate

 

Directions
With a rolling pin, crush the shortbread cookies in a freezer bag. Put the crushed cookies into a bowl with the melted butter. Mix them together, then using a spoon, press the mixture into the base of a lined, square cake pan. Chill in the fridge for 10 minutes.
Gently heat the sugar and ⅔ cup of butter in a non-stick pan, stirring until melted.
Add the condensed milk, cinnamon, and vanilla, and bring to a boil, stirring continuously until the mixture has thickened slightly — on a high heat for about 5 minutes.
Pour the caramel over the base, then allow it to cool for at least 20 minutes. Once cooled, chill in the fridge or freeze until set — around 1 hour.
Melt the dark chocolate and white in separate bowls. Put them in the microwave for 30-second bursts on high and keep stirring until melted.
Pour the dark chocolate over the caramel, then add spoonfuls of the melted white chocolate on top.
Using a spoon, swirl them together until you get a marbled effect. Put the pan back in the fridge to set for another 30 minutes.
When set, slice into squares and serve.

Read More: https://www.tastingtable.com/853741/millionaires-shortbread-recipe/?utm_campaign=clip

0
comments

Posted in Bakery, Snack, Vegetarian

May 23

Chicken in breadcrumbs (kids cooking)

Serves 4

IngredientsFlour3 eggs, beatenPanko breadcrumbs4 x 160-180g chicken breast fillets, beaten to 4-5mm thickness100ml vegetable oil100g butterSea salt and 2 lemons, halved, to serve

Method1 Heat the oven to 180C/Gas 4. Place the flour, eggs and breadcrumbs in three separate containers. Dust each chicken fillet with flour, knocking off any excess, then dip in the egg. Finally, press into the breadcrumbs until well covered.

2 In a large frying pan heat the oil and butter until they start to foam. Add the chicken and cook for 1-2 min until the underneath is golden brown. Flip over and repeat.

3 Place the fillet on a baking tray and finish in the oven for 4-5 min. Serve with a squeeze of lemon juice.

0
comments

Posted in Chicken, Kid friendly, Main

May 23

Nisha Katona’s Quick ‘Angry Tandoori’ (kids cooking)

 

Serves 4

Ingredients100ml vegetable oil300g plain yoghurt3 cloves garlic, crushed2 cubes frozen crushed ginger, defrosted, or 2 thumb-size pieces fresh ginger, peeled and grated1 tsp ground turmeric1 tsp chilli powder1 tbsp ground cumin2 tbsp garam masala3 tbsp sweet paprika2 tsp saltJuice of ½ a lemon1kg skin-on, boneless chicken thighs, lightly slashed

Method1 Preheat the oven to 220C/gas 7 and line a baking sheet with foil.

2 Put all the ingredients except the chicken in a large bowl and stir to combine. Add the chicken to the bowl and use your hands to massage the marinade into the chicken flesh, ensuring it is really well coated.

3 Transfer the chicken to the baking sheet in a single layer and bake in the oven for 20 to 25 min, until the chicken is tender, golden and beginning to char slightly at the edges. Serve hot.

0
comments

Posted in Chicken, Indian, Kid friendly, Main

May 23

Tomato pasta sauce (kids cooking)

Serves 4

IngredientsOlive oil1 medium onion, finely chopped2 cloves garlic, crushed2 x 400g tins chopped tomatoes1 pinch sugar1 small bunch basil, leaves and stems separated

Method1 Heat a splash of olive oil in a heavy-based pan over medium heat. Add the chopped onion and a pinch of salt, and cook for about 8 min, stirring often, until softened but not browned. Add the garlic and cook for a further 2 min.

2 Tip the tomatoes into the pan with the sugar and basil stems. Leave to simmer uncovered for 30-40 min, stirring occasionally, until you have a nice thick sauce.

3 Remove from the heat and stir in the basil leaves just before serving with pasta of your choice.

0
comments

Posted in Italian, Kid friendly, Vegetarian

May 23

Spaghetti bolognese (kids cooking)

Serves 4

Ingredients1-2 tbsp olive oil500g minced beef1 large onion, chopped2 garlic cloves, crushed1 carrot, grated1 bay leaf1 glass red wine1 x 400g tin chopped tomatoes1 tbsp tomato puree1 tbsp Worcestershire sauce500g spaghetti1 handful basil, choppedFreshly grated parmesan

Method1 Heat 1 tbsp of olive oil in a large frying pan over a high heat. Add the mince, in batches if necessary, and cook until well browned all over. Remove from the pan with a slotted spoon.

2 Add another splash of olive oil, lower the heat and add the onion, garlic, carrot and bay leaf. Season well and cook for 10 min until soft but not coloured.

3 Add the wine and cook until nearly evaporated. Turn down the heat and add the cooked mince, tomatoes, puree and Worcestershire sauce. Simmer, uncovered, for an hour until rich and thick.

4 Meanwhile, cook the spaghetti in boiling salted water. Drain and serve with the bolognese sauce, with basil and parmesan scattered over.

0
comments

Posted in Italian, Kid friendly, Main

May 23

Plain macaroni cheese (kids cooking)

Serves 4

Ingredients50g butter50g flour600ml milk3 handfuls grated cheddar2 tsp mustard400g cooked pasta2 tomatoes, sliced2 handfuls breadcrumbs

 

Method1 Melt butter in pan, add flour and cook for 2 min, stirring. Gradually add milk, whisking to avoid lumps. Simmer for 10 min. Add 2 handfuls cheese and the mustard. Season.

2 Combine with cooked pasta in baking dish. Top with tomatoes, breadcrumbs and remaining cheese. Bake at 180C/gas 4 for 20 min.

0
comments

Posted in Kid friendly, Main

May 23

Plain Omelette (kids cooking)

Serves 4

Ingredients2 eggs per personMilkButter

Method1 Heat a non-stick 23cm frying pan over a high heat. Lightly beat eggs in bowl with splash of milk. Season. Heat small knob of butter in frying pan and, when foaming, pour in eggs. With plastic spatula, pull edges of omelette to centre and shake pan to distribute uncooked egg. After 30 seconds remove from heat.

2 Add filling if you wish (eg ham, grated cheese, cooked mushrooms, smoked salmon). Fold both edges to overlap at centre. Serve.

0
comments

Posted in Breakfast, Brunch, Kid friendly, Main, Vegetarian

Newer Entries »