Ratatouille Pasta with stuffed breadcrumbed chicken

 Serves 2

Ingredients:

1 large chicken breast
1 small wholemeal roll
1 egg whisked in a shallow dish
1 red pepper diced
1 red onion diced
1/2 yellow pepper diced
1/2 green pepper diced
1/3 of an aubergine diced
Fry light spray
Mixed herbs
Salt and pepper to season
1 chicken stock cube
3 plum tomatoes and juice
1 garlic clove crushed
1 boursin mini


Method:

1. Preheat your oven to 160C fan. Meanwhile spray a frying pan with fry light over a medium heat and add your onion garlic and mixed herbs. Then add your other vegetables stirring occasionally until soft. Once vegetables are soft add your tomatoes which can be squeezed with your hand over your vegetables (messy but quite satisfying). Then crumble your stock cube over the vegetables stirring occassionally and adding a little water. The heat can now be turned down.

2. In a food processor whizz your wholemeal roll until quite fine. Tip contents into a shallow dish. Make a small incision in your chicken breast and place your boursin mini inside. Then coat your chicken breast in egg wash and then dip into the wholemeal breadcrumbs repeat. Place on a pre lined baking tray and cook in the oven for 35 minutes (slightly less if the chicken breast is smaller).

3. Cook your pasta according to packet instructions. Serve immediately!

Sausage Fritatta with Mustard

 Made this recipe from the sainsburys magazine was delicious I also added courgette and mushrooms too. All credits go to sainsburys magazine link is also below. Hope you enjoy!

Get ahead

Grill and slice the sausages and cook the potatoes the day before and leave in the fridge ready to assemble the frittata. Alternately this is a great recipe for using up leftover sausages and potatoes, and it’s good with cooked sliced red peppers and courgettes added, too.

You will need

• 6 good-quality pork sausages
• 500g new potatoes
• 1 tbsp olive oil
• 2 medium red onions, each sliced into 8 wedges
• 125g mature cheddar cheese, grated
• 6 large eggs, beaten
• 1-2 tbsp wholegrain mustard
• a mixed salad, to serve

Step by step

• 1.Preheat the grill to high and cook the sausages for 8 minutes on either side until golden. Slice into thick rounds.
• 2.Meanwhile chop the new potatoes into roughly 1.5cm chunks. Bring a medium pan of water to the boil; cook the potatoes for 12-15 minutes or until tender.
• 3.While the sausages and potatoes are cooking, heat the olive oil in a heavy-based ovenproof frying pan (about 22cm base diameter) and cook the red onions for 5-6 minutes until starting to soften. Drain the potatoes, add to the onions and toss; cook for a further 2-3 minutes. Season with black pepper. Tip in the sausage slices and toss everything together well.
• 4.Mix the cheese and eggs in a large jug and add mustard according to taste; season.
• 5. Pour the egg mixture over the top of the sausage and potato filling and, using a wooden spoon, swirl the mixture around until it evenly covers the filling. Cook for 3-4 minutes; put the pan under the grill and cook for a further 3-4 minutes until set. Leave to stand for a few minutes; serve with a mixed salad

 https://www.sainsburysmagazine.co.uk/recipes/mains/one-pot/item/sausage-frittata-with-mustard

Mary Berry Roasted Sausage and Potato Supper

 So tried out this recipe tonight: with a few minor tweaks to it to make it slimming world friendly. I used fry light instead of olive oil and I used 1 1/2 peppers and a little butternut cut up and diced.

I par cooked the new potatoes and butternut for about 10 minutes as I am always paranoid that I am going to end up with under baked veggies, the trick I think as Mary Berry says is to lie all the vegetables flat with no over lap. I also decided to use chicken stock instead of wine as someone suggested. I must say it was delicious so easy to make too. I liked the adding of stock/wine at the end because it stopped everything from being too dry and frazzled which admittedly some of my traybakes have been in the past. I also used Marks and Spencer skinny sausages which are worth it too as they are only half a syn per sausage. Was really happy with this: potatoes were nice and crisp but soft too. That said I will stop talking hope you enjoy her recipe!

Ingredients:

• 2 tbsp olive oil
• 2 large onions, sliced lengthways into wedges
• 2 red peppers, deseeded and cut into large dice
• 2 garlic cloves, chopped
• 1 tbsp chopped thyme leaves
• 500g (1lb 2oz) baby new potatoes, unpeeled and halved
• 12 sausages, pricked with a fork
• 200ml (7fl oz) white wine
• salt and freshly ground black pepper
 

Method:

1. Preheat the oven to 220C/200C fan/gas 7.

2. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.

3. Roast for 30-35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.

Very Easy Chicken Stroganoff

Serves 4 (or 2 greedy people like myself)

Ingredients:
4 skinless chicken breasts diced (or 2 large chicken breasts)
1 large onion finely diced
100g chestnut mushrooms
Fry Light Spray
150ml chicken stock
Salt and Pepper to season
Paprika
5 tbsp lighter creme fraiche
1 clove of garlic crushed
1 tsp of mixed herbs 


Method:

1. In a lightly sprayed frying pan over a medium heat, fry your onion and garlic until transluscent and cooked. Sprinkle over a tsp of mixed herbs.

2.  Add your chicken breast next cooking for about 5 to 10 minutes or until cooked. Add your mushrooms, and season. Sprinkle over some paprika which will add colour and flavour to the dish.

3. Next add the chicken stock, bring this to the boil and then turn the heat down and simmer for about 5 to 10 minutes or until reduced. Stir in your creme fraiche for 5 minutes until completely heated through. Serve with either rice or pasta. Sprinkle over more paprika or seasoning if desired. Enjoy!

Prawn and Spinach Pasta in Tomato Sauce

Slimming world friendly (Syn free)


Ingredients:
1 packet of king prawns
1 200g bag of washed spinach
1 onion finely chopped
1 clove of garlic finely chopped
250ml chicken stock
200ml passata
2 ripe vine tomatoes roughly chopped
Mixed herbs to season
Salt and Pepper
Chilli flakes (if desired)
Enough linguine pasta for two people ( I always do too much)
 Spray light

Method:

1.  In a lightly sprayed frying pan over a medium heat add the onion and garlic until soft and transluscent.Then add the tomatoes and cook for a few minutes. Add the passata and mixed herbs and season. Add the chicken stock. Bring the sauce to a boil then simmer and reduce until you get a nice thick sauce. Add chilli flakes if desired.

2. Meanwhile boil some water for the pasta and cook pasta according to instructions.

3. Once the sauce has reduced add the spinach and stir occassionally until the spinach is wilted and cooked. Then add the prawns and cook for about 5 to 6 minutes.

4. Drain the pasta reserving a little pasta water and add to the sauce. Stir occasionally until well combined.Serve immediately, and sprinkle some grated parmesan on if desired. (or in my case lots!)

Chicken wrapped in bacon with cream cheese and ratatouille pasta

Ingredients:
1 courgette thinly sliced
1 aubergine roughly diced
1 red pepper chopped and diced
1 yellow pepper chopped and diced
3 cloves of garlic finely chopped
1 red onion finely diced
Mixed herbs to season
2 chicken breasts
4 rashers of bacon
100g cream cheese
100g pasta
300g passata
1 chicken stock cube crumbled

Method:

1.  Place your chopped onion and garlic in a lightly oiled frying pan for a few minutes until soft and transluscent.

2. Add the remaining vegetables add a little water if needs be. Leave to cook over a low heat until vegetables are soft. Crumble in the stock cube and stir well. Leave for 15 minutes stirring occasionally. Then add the passata and mixed herbs.

3. Meanwhile cook pasta according to packet instructions.

4. Preheat the oven to 160 fan oven. Bash your chicken breasts with a mallet or rolling pin if you dont have one. Make a pocket and place cream cheese in it. Wrap the bacon round it and then cook for 30 to 35 minutes.

5. Drain your pasta then pour over your tomato  sauce and slice chicken breasts over pasta. Serve immediately with a little parmesan if desired enjoy!

Chicken, bacon and mushroom filo pie

Chicken, bacon and mushroom filo pie

Ingredients:
1 onion finely chopped
Frylight spray/oil

3 chicken breasts diced
6 rashers of bacons chopped roughly
250g chestnut mushrooms
Sprinkling of ina parmaan chicken spice
Sprinkling of garlic and herbs seasoning (alternatively just use 2 cloves of garlic chopped)
2 tsp of dried tarragon
1 tsp of dried thyme
5 sheets of filo pastry
3 tbsp of plain flour
500g chicken stock made from one stock cube or a stock melt
Salt and pepper to taste

Melted butter to brush on the pastry


Method

1. Preheat the oven to 170C fan oven. In a large frying pan over a medium heat spray fry light. Add the onion and a little water and cook until transluscent. Add the herbs and spices. Next add the mushrooms for about 5 minutes stirring occasionally. Add the bacon next until it has cooked. Toss the flour into the chicken cubes and add to the pan.

2.  Next add the chicken stock, and you should get a nice lovely sauce. If it is too thick or thin for your liking either add more stock or a little more flour. Season with salt and pepper.

3.  Place the filling in a medium pie dish. Brush filo with butter and place on top of the pie dish. Repeat until all sheets are used. Overlap layers slightly and roll and scrunch pastry round the sides. Cook for 30 minutes or until golden brown. Serve immediately with fresh vegetables and new potatoes.

Slow Cooker Beef Curry

Slow Cooker Beef Curry

Ingredients:

800 stewing beef
1 onion finely chopped
2 garlic cloves crushed or finely chopped
2 large green chillis deseeded and finely chopped
4 tsp of ground cumin
4 tsp ground coriander
2 tsp ground tumeric
5 tsp garam masala (or tandoori masala)
1 tsp ground cinnamon
2 x 400g chopped tomatoes
Freshly chopped coriander
400ml coconut milk
Enough cornflour to make a thick curry consistency
200g  greek yoghurt mixed with chopped cucumber and finely chopped coriander to make the raita

Method:

1.Combine all the ingredients into the slow cooker except the coconut milk and garam masala and coriander. Fill one of the empty cans of tomatoes with water and add to the mixture ensuring everything is covered evenly.

2. Cook on low for 5 hours, or on high if you are short of time.  Taste throughout, adding salt and pepper if needed or more chilli. If the sauce is thin add some cornflour and cold water, enough until you achieve the right consistency. 30 minutes before you are about to serve add the coconut milk,chopped coriander and the garam masala stirring occasionally. Serve immediately

Variations: Spinach 15 minutes before the end would also work perfectly. Alternatively cubed uncooked potato could be added at step one.

Tarragon chicken with peas and rice

Tarragon chicken with peas and rice

Ingredients:

8 chicken thighs skins removed
300ml good quality chicken stock
250ml white wine
1 onion chopped and finely diced
2 cloves of garlic chopped
2 tsp of fresh tarragon/dried tarragon
Lemon juice to taste
Salt and pepper to season
1 packet of chestnut mushrooms roughly chopped
Enough rice for four people cooked according to packet instructions
1 cup of peas
 2 tbsp of plain flour
1 tbsp sunflower oil
Philadelphia cream cheese


Method:

1.  Preheat the oven to 160 (fan). Place the chicken thighs into a casserole dish and sprinkle over the mushrooms.

2. Meanwhile heat a frying pan with a little oil, over a medium heat. Add the onion and garlic and cook until transluscent. Turn down the heat,  and add the flour until it makes a sticky paste coating all the mixture. Add the wine and stock and stir frequently until the sauce thickens. Add the tarragon. Turn off the heat and place to one side.

3.  Add the sauce mixture to the chicken and mix thoroughly. Place lid on the casserole dish and cook for 1.5 hours.

4.  Cook the rice according to packet instructions and stir in the peas, salt and pepper and a dash of lemon juice. Mix well.

5. Serve immediately with a dollop of creme fraiche or philly cheese if desired.

Chicken tagine with lemon

Chicken tagine with lemon

Ingredients:

8 chicken thighs skin removed
2 tsp of ground ginger
2 tsp ground cinnamon
2 tsp tumeric
1 tsp ground cumin
2 cloves of garlic (finely chopped)
1 tbsp of olive oil
300ml of chicken stock
Sprinkling of ina parmaan lemon and pepper seasoning ( alternatively use one lemon wedged into four)
2 red onions peeled and quartered

2 tbsp of  flaked almonds
8 apricots roughly chopped
Packet of lemon and coriander cous cous ( rice could be used alternatively) ( if you do not have lemon and coriander cous cous plain cous cous could be used and coriander chopped finely into the cous cous with sprinkling of lemon)


Method:

1.  Add the spices together and the finely chopped garlic. Add the olive oil to make a paste.  Place the chicken thighs in a large bowl and rub the spice mix all over the chicken. Clingfilm and put into the fridge to marinade for at least 4-5 hours.

2. Meanwhile heat a frying pan over a medium heat with a little sunflower oil. Fry the onion wedges and separate the layers. Cook for 5 minutes stirring occasionally set to one side.

3.  In a large casserole dish with a well fitted lid, place the layered red onion followed by the chicken thighs and apricot pieces. Pour the chicken stock over. (Add the lemon wedges at this point if using)

4.  Place into a preheated oven at 160C for 1.5 hours.

5. To make the cous cous follow the packet instructions and add the flaked almonds. Serve immediately and enjoy.

Homemade crunchy Muesli

Homemade crunchy Muesli

Ingredients:

3 1/2 cups of rolled oats
1/2 cup of sesame seeds
1/2 cup of pumpkin seeds
1/2 cup of flaked almonds
Dried fruit such as raisins, or currants ( I used apricots cut into pieces as little or as much as you want)
1/2 cup of wheatgerm ( found in wholesale food stores)

 1/3 cup of honey
1/3 cup sunflower oil
1/3 cup soft brown sugar


Method:

1.  Preheat the oven to 150C (fan oven) In a large deep roasting tray combine all the dry ingredients and mix until well combined. Make sure that the oat mixture is a thin even layer over the tray.
2.  Over a medium heat, add the honey sunflower oil and soft brown sugar. Stirring until dissolved and well combined.

3. Pour the liquid over the dry oat mixture and stir to ensure all the oats are covered.

4. Place in the oven for an hour checking every 15 minutes to stir and ensure that the honey mixture is not burning. The mixture will be done when the oats are nice and brown. Leave to cool completely and transfer to a air tight container.

Note: Other nuts could also be used, such as hazelnuts.

Spanakopita Pie

Spanakopita Pie

Ingredients:
1 packet of feta cheese crumbled (200g)
1 bag of baby spinach (washed and drained)
1 packet of filo pastry (6 sheets)
1 large onion finely chopped
2 tsp of dried dill ( or the same equivalent of fresh)
Handful of parsley chopped finely
Bunch of spring onions chopped roughly
2 large eggs beaten
Salt and pepper to season to taste
50g butter melted for the filo pastry
50g butter to cook the onion
Sprinkling of sesame seeds


Method:

1.  Preheat the oven to 180 (fan oven).  Meanwhile place the drained spinach into a dry saucepan over a medium heat until well wilted. Removing any excess water. Add the spring onions parsley and dill. Stir occasionally and take off the heat.

2. Heat another frying pan over a medium heat and melt 50g butter ensuring that the whole pan is covered. Add the onion until transluscent and golden and the salt and pepper. Add the spinach mixture to the onion stirring occasionally to combine.

3. Crumble the feta into the beaten egg and add to the spinach and onion mixture stirring to combine.

4. Grease a deep rectangular pyrex dish (about 4cm) and place the first layer of filo pastry on. Brush with the melted butter, and repeat twice. ( This ensures the pastry doesn't dry out) Ensure a slight overlap over the sides to ensure all areas are covered. Tuck edges in slightly to neaten up. Place the spinach mix into the base of the dish. Layer with the remaining filo, ensuring to do a layer of filo, then brush with butter and repeat. Again tuck in any edges which are overlapping too much. Sprinkle with sesame seeds and cook for 35-40 minutes. Enjoy!

Chicken asparagus and mushroom pie

Chicken asparagus and mushroom pie

Ingredients:

3 chicken breasts diced and cut into pieces
Bunch of asparagus cut into rough pieces (ensure woody stalks are taken off by snapping them)
5 chestnut mushrooms chopped roughly
1pt of chicken stock made up with one knorr stock cube
3 teaspoons of cornflour made up with a little cold water
1 teaspoon of dried thyme
2 tbsp of double cream
Salt and pepper to season
1 tbsp of milk ( to glaze the pastry)
1 easy roll puff pastry sheet
Sunflower oil
3 tbsp of plain flour
Some water to stick the pastry

Method:


1.  Preheat the oven to 200C (fan)Toss the chicken cubes in enough flour to coat. Heat a little oil in a saucepan over a medium heat. Add the chicken stirring occassionally until cooked. Add the asparagus and mushrooms and thyme stirring occasionally. Add the chicken stock, and place on a high heat until it bubbles. Then bring down the heat and simmer for about 10-15 minutes. Season with salt and pepper to taste.

2. Add the cornflour ( a little at a time) until the sauce thickens. Stir occasionally until heated through and the sauce has thickened and reduced slightly. Stir in the cream. Pour mixture into a pie dish.

3. Meanwhile, roll out your sheet of pastry, and cut a line across the top and one across the bottom. Coat the rim of the pie dish with water and cover it with the stripsof pastry until you have covered the entire dish.
Rub more water over the pastry rim, and place the pastry sheet over the top sticking it in place.

4. Cut away any excess pastry and use a fork to seal the edges of the pie dish and using a pastry brush, brush milk over the top of the pastry or alternatively an egg wash. With remaining pastry make four leaves with a knife if desired. Bake in the preheated oven for between 25-45 minutes or until golden brown. Enjoy! Serve with seasonal vegetables and new potatoes.

Pan fried sea bass with pea and spinach risotto

Pan fried sea bass with pea and spinach risotto

Ingredients:

400g aborio risotto rice
1500 ml chicken stock
1 cup of frozen peas
150g spinach
2 tablespoons of cream cheese
25g parmesan grated
2 sea bass fillets seasoned with salt and pepper and a dash of lemon
1 onion finely chopped
2 cloves of garlic finely chopped
2 tablespoons of oil
Salt and pepper to season


Method:

1. Heat a deep frying pan or saucepan with a little oil over a medium heat. Add the onion and garlic and cook until soft and transluscent. Add the risotto rice stirring frequently until all the rice is coated. Add a ladleful of stock at a time, adding more when the liquid absorbs. Continue to do this until the rice is soft, you will have to taste to find out. Also you may need more stock than is stated here, just add as much as you think the rice needs until it is soft and no longer chewy.

2. Once the risotto is soft add the spinach stirring occasionally until it is wilted. Stir in the frozen peas,cream cheese and parmesan until well combined and melted. Add salt and pepper to taste, put as little or as much as desired.Turn off the heat.

3. Meanwhile heat another frying pan with a little oil on a high heat. Once the pan is hot add the fillets, skin side down first to make sure the skin is nice and crispy. Cook for no more than 2-3 minutes on each side. Serve immediately and enjoy.


Notes: alternatively you could stir in some king prawns if you do not wish to use the sea bass fillets. 150ml white wine could also be used whilst you cook the rice.

Luxury Bread and Butter Pudding

Luxury Bread and Butter Pudding

This is perfect for a relaxing celebration dinner. I love this dessert, especially when using pannetonne, I think that it just makes such a difference a much richer dessert instead of using ordinary bread and butter.

Ingredients:
200g pannetonne
65ml of single cream
3 egg yolks
275ml full fat milk
25g caster sugar
Butter to spread over the pannetonne

Method:

1.  Preheat the oven to 180C. Slice the pannetonne thinly and butter on one side. Cut into triangles and layer into a pyrex dish making sure that you cover all sides.

2. Meanwhile whisk the egg yolks and sugar and vanilla essence until creamy and put to one side.

3. Over a medium heat pour the cream and milk into a saucepan over a medium high heat until it just comes up to boiling. Once it has reached this point pour into the egg yolk mixture whisking all the time until you get a pale yellow colour, it should be light and frothy. Pour back into the saucepan stirring all the time until it has thickened slightly.

4. Pour the mixture over the pannetonne in the pyrex dish. Cook for 30-40 minutes until lightly golden brown. Serve immediately with cream if desired.

Bearnaise sauce- the perfect accompaniment to a steak

Bearnaise Sauce

I discovered this sauce a few years ago and fell in love with it. It is rich and creamy, the tarragon has such a distinct taste and flavour it really makes it. I love it on steak, with sauteed mushrooms and garlics and herbs. It does take a little time to make but it is well worth the effort.


Ingredients:

4 tbsp of white vinegar
Sprinkling of dried tarragon ( simply because I had no fresh tarragon available)
4 tbsp of water
4 egg yolks
300g melted butter
Salt and pepper to season


Method:


1. In a medium saucepan heat the vinegar water and dried tarragon until it has reduced, and there is only a couple of tbsp of water left. Put to one side to cool completely.

2. Meanwhile whisk the egg yolks together in a bowl and put to one side. In another sauce pan pour in some water and bring to a simmer. Put the egg yolk bowl over the top of the saucepan ensuring the water does not touch the mixture. Gradually whisk in the cooled vinegar until frothy and thick.

3. Take off the heat and gradually whisk in the melted butter and season with salt and pepper. If desired you could also sautee some diced mushrooms in a little butter and garlic salt and herbs to make a bearnaise mushroom sauce perfect with steak.

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Perfect for winter days, when you just want pure comfort in front of the television, feet up, best after a long day at work when you need indulgence and warmth.

Ingredients:

500g lean stewing beef diced
1 onion diced finely
2 potatoes peeled and chopped into fairly small pieces
2 carrots chopped
4 maggi beef stock cubes ( if not using maggi use one beef oxo cube and one stock melt) to make 600ml stock
1 small tin of baked beans
1 tin of vegetable soup ( if you do not have heinz vegetable soup use an instant packet of soup such as asparagus or cauliflower)
Sprinkling of worcestershire sauce
2 dessertspoons of plain flour


Method:

1.  Combine everything into the slow cooker, except for the plain flour. Ensure you mix well to combine everything together. The worcestershire sauce will give the stew a nice brown colour.

2.  Place the slow cooker on high for 4-5 hours or until all the vegetables are cooked and the meat is tender. Alternatively if you have more time cook on low all day for about 6-8 hours.

3. Once you are nearly ready to serve sprinkle flour over the stew and mix well quickly to thicken the stew. Alternatively cornflour could also be used if you don't have any flour.

4. Serve immediately in large bowls. Serves about 5 people depending on how hungry you are. Goes well with some thick slices of french bread with lashings of butter. Enjoy!

Breadcrumbed chicken with roasted vegetables

Breadcrumbed chicken with roasted vegetables

Ingredients:

3 large chicken breasts cut into medium strips
2 eggs lightly beaten
Breadcrumbs
Parmesan to add to the breadcrumbs
Half a butternut cut into cubes
2 potatoes cut into cubes
4 mushrooms thinly sliced
1 onion finely chopped
Garlic and herb seasoning
Salt and pepper
Olive oil
1 courgette thinly cubed
2 peppers (preferably of differing colours) and dice


Method:

1. Preheat the oven to 180C fan oven. In a lined baking tray drizzle olive in the tray. Add all the uncooked diced vegetables and add garlic and seasoning using a spoon make sure olive oil covers all of the vegetables evenly. Sprinkle salt and pepper and mixed herbs again mixing to combine all the vegetable mixture.

2.  Place into the preheated oven for just over an hour or until cooked, stirring occasionally.

3. Meanwhile to make the chicken , place the beaten egg and breadcrumbs into two shallow dishes.  Dip the chicken first into the egg and cover completely in breadcrumbs, then place onto a plate. Repeat with the remaining chicken strips. To cook, place frying pan on a medium heat, drizzling a little olive oil. Place chicken strips into pan turning occasionally until golden brown. Ensure to cook the chicken in batches, to cook them properly and evenly. Then put onto a plate and put to one side.

3. When cooked place onto a plate and put to one side. Once the vegetables are nearly ready re heat the chicken in the frying pan and serve immediately.

 

Really easy cheesecake

Really Easy Cheesecake

This dish is perfect when you want a really simple dessert, that takes no time to make. Leave to set in fridge for at least 2 hours or ideally overnight depends how long you can wait. Enjoy! You could also add fruit on top such as summer berries if desired.

Ingredients:

397g condensed milk
Juice of two lemons
1 and a half tubs of philadelphia cheese
100g butter melted
125g of digestive biscuits


Method:

1. Melt the butter in the microwave at 10 second intervals. Meanwhile blitz the digestive biscuits, into a food processor until it represents fine crumbs like gold dust. Pour into a bowl and add the melted butter until well combined. Transfer into a non stick cake pan pressing gently all round the pan making it even around all sides. Put into the fridge to set hard for about an hour.

2. Meanwhile to make the filling pour the condensed milk into a bowl. Whisk in the philly cheese and the lemon juice until well combined. Once base is hard add the filling and put into the fridge, ideally over night so that the filling is nice and firm. Serve immediately and enjoy!

Really easy slow cooker chicken casserole

Really easy slow cooker chicken style

Serves 4

Ingredients:
8 chicken thighs skins removed or 4 large chicken breasts diced roughly
1 onion finely chopped
Garlic and herb seasoning
500ml chicken stock using either 3 maggi chicken stock cubes as they are not as strong or 1 chicken stock melt and 1 chicken oxo cube
A cupful of frozen peas
2 carrots chopped roughly
Chicken spice (ina parmaan)
2 desert spoons of flour to thicken the sauce
Rice cooked according to packet instructions
4 rashers of veal bacon (or bacon)



Method:

1.Add all the ingredients to the slow cooker except the flour which you will use to thicken the sauce later. Cook on low, for 5-6 hours stirring occasionally, or if you are short of time cook on high for 3-4 hours, until the chicken is soft and tender and all the vegetables are cooking nicely.

2. At the end of cooking making sure heat is high add the flour to thicken, add a little more or less depending on how thick you want to make the sauce.

3. Serve immediately with rice and enjoy.