This recipe is for Apple & Blackberry Pasties and is to serve 4 people.
- Icing Sugar (To Dust)
- 425g Pack of Ready Rolled Shortcrust Pastry
- 2 Bramley Apples, Peeled, Cored & Chopped
- 2 tbsp Light Brown Sugar
- 150g Punnet of Blackberries
What to do
- Heat the oven to 200*C/Fan 180*C/Gas 6
- Dust worksurface with icing sugar, then unroll the pastry and cut 4 rounds using a saucer or small side plate as a template.
- Combine the apples, sugar & blackberries and put a small pile on each of the pastry circles
- Dampen the edge of the pastry, then fold over to encase the fruit and press with a fork along the edges to make sure they are sealed. Slash the tops 3 times on each pasty and put on a baking sheet.
- Bake for 20mins or until puffed and golden.
This past week we were sent this amazing package from Discovery
Well luckily enough one of our favourite meals is Fajitas so this was a winner with us. Below is the recipe we use for our meal.
- 300g Quorn Chicken Style Pieces
- Sliced Red and Yellow Pepper
- Sliced Onion
- 1 Discovery Fajita Kit
- Discovery Soured Cream
- Grated Cheese
What To Do
- Fry the Quorn pieces in a deep frying pan or wok over a medium heat in a little oil.
- When the Quorn is slightly browned add in the onion and peppers and fry for roughly 10mins
- The add the fajitas seasoning and mix together and fry until the onions and peppers are cooked.
- Quickly heat the wraps up in microwave for 50seconds then serve.
Normally I don’t have Soured Cream on mine but as they had sent some of their new Garlic & Herb Soured Cream and oh my gosh what a difference it makes, it adds a cool herby sensation to the spices of the fajitas. We will also be using this with a chilli next week.
We were sent these items for the purpose of this review and recipe but all thoughts are our own
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Cheese and Potato Pasty Recipe
- 500g Grated New Potatoes
- 200g Grated Mature Cheddar
- 100g Breadcrumbs
- 5-6 Sliced Spring Onions
- 2 Eggs
- 500g Shortcrust Pastry
- 2 tbsp Marmite
What to do
- Mix all the potato, cheese, breadcrumbs and onion along with one egg and a little salt and pepper together
- Heat oven on 140*c for fan.
- Roll out the pastry so it’s about the thickness of a £1 coin then use a small plate to cut out 6 circles.
- Warm the marmite in a pan then brush it over the circles leaving a 2cm border.
- Divide the filling into the middle of the circles and glaze each border with the remaining egg.
- Assemble the pasty by bringing two sides up to cover the filing and pinch and crimp to seal, transfer them to a baking tray and glaze with the egg.
- Bake for about an hour when they should be golden brown and crispy.
Over the Easter weekend the girls made these brilliant cheesy biscuit shapes that we’re fun to make and also tasted good.
- 100g/4oz Plain Flour
- 100g/4oz Butter
- 100g/4oz Mature Cheese (We used 1/2 mature cheddar and 1/2 red Leicester)
What to do
Pre heat the oven to 180*c
Mix all of the ingredients together to make a dough
Roll out and use pastry cutters to make the biscuits (we made about 12)
Place the biscuits onto a baking tray covered with baking paper and cook for about 10mins or until golden brown
Leave to cool on a wire rack
After trying out a few different meats in the slow cooker such as Roast Chicken and Gammon I decided to give roast beef a go as both the chicken and gammon came out perfectly.
- A joint of beef (I used brisket)
- 2 Carrots – Roughly chopped
- 1 Onion – Cut in to quarters
- 200ml Beef stock
- Salt & Pepper
To begin with put the carrots and onion in the bottom of the slow cooker. Then brown off the beef in a hot frying pan with a little olive oil.
Once you have done this place on top of the carrots and onion, then pour in the beef stock around the beef.
Then pop on the lid and cook on low and leave for 6 hours. 6 hours will cook the meat to well done so depending on how you like your beef alter accordingly.
The good thing about cooking the beef this way is that the stock and juices make a lovely base for your gravy. Remember to leave your meat to rest before serving.
If like us you have a fairly small oven this is perfect and leaves the oven free to cook the roast potatoes and any other delights.
Sorry for the poor photo, I’d almost forgot to take one
Let me first start by saying I’ve only used the slow cooker twice and the last time was the week before so bare with me.
This recipe is for Vegetarian Chilli.
- Onion – Chopped
- Button Mushrooms – Chopped
- Tin of Chopped Tomatoes
- Small Tin of Kidney Beans
- 300g of Quorn Mince (Defrosted)
- 200ml of Vegetable Stock
- 2 tbl spoons of Chilli Powder
- Salt and Pepper
Simple really pop all the ingredients straight into the cooker and put the lid on and bingo you’re down.
Cook it on a low heat for 6-8 hours and its ready.
We had ours with hot crusty bread and it tasted good. Ideally you’d use mince but my wife is a vegetarian. If using meat I would brown it first .
The quorn came out better than I thought it would and it didn’t turn to mush which is always a bonus.
The above made enough for 2 large portions and there was enough left over for a medium portion for my lunch the next day.
I am linking this up to MediocreMum‘s Slow Cooker Sunday
- One large courgette sliced then cut in to 1/4
- 200ml Vegetable Stock
- 175g of cooked and peeled king prawns
- 100g of cous cous
What to do
1. In a deep frying pan or wok heat a little oil and add the courgettes and garlic.
2. In a bowl add the prawns and mix in with the paprika.
3. In a second bowl add the cous cous and hot stock and cover.
4. Once the courgettes are soft and slightly brown mix with the cous cous and recover.
5. In the pan that was used for the courgettes tip in the prawns and heat on a low/medium heat. Add a small amount of butter.
6. Once the cous cous is ready (after 10mins) split into two dinner bowls and mix with the prawns.
Hey presto dinner for two is served.
- 10oz Stork
- 10oz Brown Sugar
- 4 tbsp Golden Syrup
- 14oz Oats
- 1 small pack of fresh raspberries (Mashed)
What to do
- Heat the oven at 160C
- Grease and line a rectangular cake tin with baking paper
- Melt the butter and golden syrup over a medium heat in a large saucepan
- Add the sugar and stir then take off the heat
- Add the oats and mix well together
- Put half the mixture into a cake tin and add a layer of the mashed raspberries on top
- Add the remaining mixture and cook from approx 30 minutes
- Leave to cool in the tin before removing and cutting up into squares
Perfect snacks or idea for lunchboxes as this will last for a good 3 days.