Wednesday 23 May 2012

Foods for a sore mouth!

I've just had a tooth out.......rather a nasty one if truth were told.  The dentist had to loosen it first and then chipped a piece of the next door tooth before she managed to pull out the cracked tooth............so it's very careful, soft eating for a week till the other tooth can be fixed.

 Easy Corned Beef Hash

Chop up the contents of a tin of corned beef...... keep the pieces fairly big or they'll disintegrate completely in the pan.

Add them to a pan with a tin of baked beans.

Add chopped, cooked potato or a tin of new potatoes and gently stir it all.

Heat through gently, stirring carefully.  Don't let it stick to the bottom of the pan or it will burn.

Serve topped with a fried egg.

Quick, tasty and easy to eat with a sore mouth.

Ham/bacon and cheese omelette

Beat 3 eggs with a little black pepper.

Melt a knob of butter or a splash of olive oil in your pan over a moderate heat.

Fry bacon cubes or  ham cubes till just about brown.

Pour the egg mix in and swirl round to fill the pan.  It doesn't matter if the ham/bacon lands up all on one side.

Use a spatula to lift the egg mix as it sets so it doesn't stick.  Move the pan to keep the liquid egg moving till it's more or less set.

Add grated cheese.

Flip over one half of the omelette to make a semicircle (mine always break at this point!)

Cut in half and serve with salad (if you haven't got a sore mouth) or peas.

Brown sauce/ketchup is allowed!

Variations

Omit ham and/or cheese.  Add fine herbs or finely chopped parsley.  You'll need to add a little salt to the eggs if you're not using bacon.

Super scrambled eggs

If you have had a nasty time in the dentist's chair you need some pampering and a touch of luxury.

Beat 3 eggs with a little salt and black pepper.

Melt a knob of butter in a small pan; add the eggs and stir with a wooden spoon.

Keep stirring the mix over a lowish heat till it starts to set.  Make sure you don't let the eggs stick and burn.

Once it starts to set turn off the heat (you can always turn it on again if you need to) add smoked salmon pieces and stir in gently.

Eat and enjoy.  If your mouth isn't sore serve it on hot buttered toast.

NB If you let the egg mix get too dry you'll get a watery liquid which spoils the texture.







Saturday 19 May 2012

Easy Biscuits



Easy Biscuits
Ingredients
8oz flour, self raising is best (gluten free if necessary)
+ pinch of salt (it brings out the flavours)
5oz butter or margarine (soya margarine if it's for vegans)
beaten egg or milk to mix (soya milk, rice milk if for vegans)
4oz sugar, castor or granulated

Sifted icing sugar and halved glace cherries to decorate or glace icing and chocolate sprinkles or hundreds and thousands.

Method
Rub the butter or margarine into the dry ingredients.

Mix to a stiff dough with the milk/egg.

Wrap in cling film and leave in the fridge for 1/2 an hour or so. (this is not essential but it helps!)

Knead on a floured board and roll out to about 1/2 inch thickness and cut circles with a pastry cutter. Place on a buttered baking tray and prick with a fork.

Bake gas 4/ 350F/ 180C for 12 minutes or so until they are pale golden and leave for 10 minutes as the biscuits are fragile when very hot.

Put onto a baking tray and sift icing sugar on the biscuits whilst they are still warm. Pop on a half glace cherry whilst still warm.
or
use glace icing to decorate, with or without sprinkles on top.


This is a nice easy recipe to use with children.

A great site for really delicious recipes and good ideas visit:

http://www.bakerella.com/mix-things-up/

Friday 18 May 2012

Hasselback Potatoes

Scalloped Hasselback Potatoes

by on June 7, 2011 in Potatoes, Sides

Recipe Description

Cheesy, creamy, potato-ey!



Preparation Instructions

Preheat oven to 400ºF. Scrub potatoes.
You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.
Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!

Ingredients

  • 2 whole Golden Potatoes
  • 2 Tablespoons Butter
  • 1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
  • ⅛ teaspoons Garlic Powder
  • ¼ teaspoons Kosher Salt
  • 2 teaspoons Olive Oil
  • ¼ cups Heavy Cream
  • ¼ cups Cheddar Cheese Blend

Tuesday 8 May 2012

Utterly irresistible (and fattening!$) recipes


Chocolate Chip Lava Cookies



1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)
1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.
2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.
3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.
These are good as mini muffins, too! Try baking at 350 for 9 mins. Enjoy!

The picture is a muffin with ice cream and chocolate sauce!

I shall try this at Messy Church.


 This is one to impress the French neighbours with!

Baby Cinnamon Buns



1 can Pillsbury Crescent Rolls
1/2 cup (1 stick) softened butter, divided
1/4 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
Preheat oven to 350 degrees F. Melt 4 tablespoons of butter in the bottom of a pie plate. Add the brown sugar to the butter and stir to combine. Unroll crescent dough and pinch seams together to create one big sheet. Spread with remaining softened butter. Combine white sugar and cinnamon and sprinkle over the buttered dough. Roll the dough back up into a log, and cut into 8 cinnamon rolls. Place rolls in prepared pie plate. Sprinkle with any remaining cinnamon sugar. Bake at 350 for 20 minutes. Top with vanilla glaze (recipe follows) and serve warm. Store leftover cinnamon buns (who am I kidding??) at room temperature.
Vanilla Glaze
1 cup powdered sugar
4 tablespoons heavy cream (or 2 tablespoons milk + 1 tablespoon butter)
1 teaspoon vanilla
With a fork, stir together sugar, cream, and vanilla until smooth and pourable. Add one tablespoon of milk if needed to thin. If using milk and butter instead of cream, heat the milk and butter in the microwave to melt the butter, then add to the sugar and stir in vanilla.

http://www.stumbleupon.com/su/2AA97Z/:1NnNEyfS3:Q!wzKjLG/www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-lava-cookies.html/

Thursday 3 May 2012

Macaroni and Cheese Cupcakes

Macaroni and Cheese Cupcakes

http://www.framedcooks.com/2010/08/macaroni-and-cheese-cupcakes.ht.

  • Ingredients
  • categorized
  • original
  • This recipe is vegetarian
  • Cooking & Baking
  • Salt and pepper (1)
  • Pasta & Grains
  • Elbow macaroni (8 ounces)
  • Dairy
  • Cheddar cheese (2 cups)
  • Milk (1 cup)
  • Refrigerated
  • Eggs (2)