Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
We are having one set of the Missionary Elders for supper tonight (Friday as I write this). As you know I always love to spoil the missionaries. I know how hard they work.
They are far, far from home, and family, and always bring such a special spirit into our home. I always say to my friends, if you want your home to be filled with light for an hour or so, feed a Missionary. They are always really appreciative. Its a win/win situation really!
Its been a bit hot for cooking and so I decided to make them an easy meal of BBQ ham sandwiches, macaroni salad, coleslaw, potato chips and then this fabulous refrigerated White Chocolate Cheesecake for dessert!
I can't show you a piece of it cut out because the dinner hasn't actually happened yet and I don't want to take away from the joy of the Missionaries when I bring it to the table, but from here you can clearly see how light and fluffy it is.
The filling is super simple and super easy to make. You simply beat cream cheese and sugar together with a bit of vanilla.
Melted white chocolate gets beaten into this. I used milky bar chocolate buttons because they melt really easy, but you can use any good white chocolate, broken into bits.
I melt it in a heatproof bowl over simmering water. So long as you keep the water from touching the bottom of the bowl, this works very well.
You let the melted chocolate cool a bit. Not too much because you don't want it to be hard at all. You want it to be at the right consistency to stir it into the cream cheese, but at the same time not hot enough to melt the cream cheese.
Once the chocolate is stirred into the cream cheese mixture, you whip some cream, just until soft folds form. Any more than that and you won't be able to mix it properly into the rest of the filling. Once it is softly whipped, fold it in.
The crus is simply digestive biscuits made into fine crumbs, mixed with melted butter. That gets pressed down into a baking tin with removable sides.
A spring form pan works great. You actually do this before you make the filling and place it into the refrigerator to chill while you make the filling. Bad me, I got ahead of myself, lol.
Once you have the filling all done, take the crust out of the fridge and spoon the filling on top of the crust. I use a back of a spoon to press it down compactly, taking special precautions to press it well against the sides and then filling in the middle.
You don't want there to be any gaps or air spaces in the filling. Patience is your friend here and will reward you well when it comes time to serve.
After you have it all in the pan, you can decorate the top of the cheesecake as you wish. I used more chocolate buttons and placed them decoratively around the top of the cake. Then I sprinkled some milk chocolate flakes in between these to give the cake some definition, and provide some contrast.
You could also scatter some fresh raspberries on top, which look really nice, in which case I wouldn't do that until I was ready to serve it.
I just know they are really going to enjoy this. It is the perfect summer dessert. Easy to make. Doesn't heat up the kitchen. Delicious as well. I hope you will give it a go!
*White Chocolate Cheesecake*
Serves 8 to 10Whip the cream until it forms soft
folds. Don't over beat it. Gently fold it into the cream cheese
mixture. Spread this over the chilled crust, smooth it out. Place
back into the refrigerator to chill for at least 2 hours. Top with your
chocolate and berries (if using) and serve, cut into wedges.
I think this is a dessert you and your family and any guests would love. I hope you will try it out for yourself! Candy sprinkles would also look really nice on top! Bon Appetit!
They had beef brisket on special offer the other day I was in the shops. I couldn't resist picking up a piece, even though it's been quite hot this week.
I thought if all else failed, I could cook it in the slow cooker.
I had in mind to make these tasty slow braised brisket sandwiches which we like. The meat is a real doddle to cook.
You simply put it into a small covered roasting tin with some stock, balsamic vinegar, onions, garlic and a few herbs . . .
Roasted on high for an hour . . . to really get it going . . . and then you turn it down real low and let it cook . . . slowly . . . until the meat is fork tender . . .
This is a really delicious way to do beef brisket. It's juicy and tender and beautiful served, coarsely shredded on warmed crisp baguettes . . .
You spread the baguettes first with some delicious Garlic Horseradish Mayo, which you make yourself.
You top the meat with quick pickled onions, which you also make yourself.
Altogether these ingredients make one of the most delicious and easiest sandwiches you could ever want to eat. A real man and family pleaser!! If it's too hot to have the oven on, you can do them in the slow cooker. Just increase the times accordingly.
You will need at least 6 to 8 hours to do the meat on medium to low. Just cook on high for the first hour to get it going really well.
I guarantee if you make these for your family they are sure to become a much requested family favourite!
I guarantee if you make these for your family they are sure to become a much requested family favourite!
*Slow Braised Brisket Sandwiches*
with quick pickled onionsFor the Horseradish and Garlic Mayo:
To serve:
Place the onions, shallots and garlic into the bottom of a small roasting tin which has a tight lid. Place the un-rolled and trimmed brisket on top. Whisk together the stock, vinegar, sugar, salt, and rosemary. Pour this into the roaster. Tuck in the broken bay leaf. Cover tightly and roast in the heated oven for 1 hour. At the end of that time, reduce the heat to 160*C/325*F/ gas mark 3. Continue to cook the brisket for an additional 3 to 4 hours until the beef is fork tender. Remove from the oven, but don't turn the oven off.
Remove
the brisket to a plate and coarsely shred it with two forks. Gently
fold this, along with any juices back into the oven gravy. Cover again
and bang it back into the oven for an additional 30 minutes.
Whisk together the ingredients for the mayo and set aside.
Whisk together the ingredients for the mayo and set aside.
Heat
the vinegar for the pickle in the microwave for about 45 seconds.
Whisk in the sugar and salt. Stir in the onions and give them a good
coating. Allow to stand for five minutes, giving them an occasional
swish with a fork.
To serve, cut the baguettes in half
lengthwise. Spread with some of the mayo and top with a generous
amount of the shredded beef and some of the pickled onions. Serve
immediately. We like to have coleslaw with this, but fill your boots
and have whatever you want with it. Todd likes his on a Baguette, but I
prefer mine on a Ciabatta. It's all a matter of taste and texture!
Morning Glory Muffins, or Golden Harvest Muffins as they are also called, are one of my absolute favorite kinds of muffins to bake and to eat.
Wholesome morning glory muffins are my filled with lots of goodness, so its no wonder they are my favorites. With plenty of fiber and loads of taste, they always go down a real treat.
Baking a batch of these can be somewhat daunting to the smaller household. Making 24 delicious muffins, the original recipe is just super large, no matter how tasty. You can find the full sized recipe here.
I decided to try to small batch them, because they are my favorite muffins. Happy to say I had great success in this endeavor which I am sharing with you today.
I have been making and baking these delicious muffins for years and years. They are like a glorified carrot muffin, but so much more than just that.
I first started to bake them when I owned my own coffee shop back in the late 1980's. These were the most popular muffin on the menu, and no small wonder that!
With two kinds of flour and plenty of add ins, they are wholesome and delicious. They are also hearty and incredibly moist, quick and easy to make and (if you are tempted to make the full batch) they freeze very well.
The use of grated fresh carrot and apple insures that these muffins are always moist and delicious. Carrots and apple are also very good for you, being filled with loads of fiber, taste, nutrients and natural sweetness.
There is nothing artificial here. Just wholesome natural ingredients. Coconut, apple, carrot . . .
Crushed Pineapple (a recent addition), plump sweet raisins, toasted walnuts . . . and a mix of whole wheat and white flours.
Canola oil, milk, sugar. Nothing out of the ordinary really. You probably have everything in your house right now to make these.
You don't need to use the pineapple, although I will tell you right now it is an excellent addition. My original recipe doesn't use pineapple, but I had pineapple leftover from making my coleslaw the other day and I thought why not!
I like pineapple and it is an ingredient which I use in my carrot cake from time to time. So, I know it goes well with carrots.
I also hate waste and so I substituted some crushed pineapple for half the amount of the apples. If you don't have pineapple or don't like pineapple, just use an additional 1/2 cup (70g) of grated apple in its place.
(that's a little dollop of butter on that warm muffin) If you are querying the difference in weight between the apple and the pineapple, its a simple fact that pineapple weighs a lot more than apple per volume.
I weighed out everything precisely on my kitchen scales as I was going along, so you can be sure the weights are exact if you bake by weight.
Baking by weight was not something I did prior to moving over to the UK. All of their recipes go by weight, so I started doing it while I lived there.
I always bake by weight now. It is a much more concise and accurate way of baking, I have to say. I only ever rarely bake any other way now.
If you are not fond of raisins, leave them out, or substitute them with some dried fruit that you do like, in the same measure. Chopped dried dates are delicious.
Dried Cranberries are also delicious, as are dried blueberries.
You can also leave the coconut out if you wish to, don't like or cannot eat coconut. Leaving it out will not make much of a difference texture wise.
If you don't like walnuts, try substituting them with a nut you do like. Pecans are excellent in every way. I dare say even macadamia nuts would go wonderfully.
Don't like cloves? Leave them out. There is not a lot of them in there anyways, only 1/8tsp. The flavor is very subtle, however so I suggest you leave them in.
Also do not leave out the cinnamon. It is integral to the taste of these muffins.
The smell of these when they are baking is amazing! It really sets your taste buds up to tingling!
I used my melon baller and serve this warm with a small ball of butter melting into them. Oh boy, some good. Yes, I am a bonafide glutton through and through.
There is really not a lot of fat in these, due to the high moisture content of the apples, carrots and pineapple, so I thought a little ball of butter would do no harm.
Shhh . . . please don't tell me otherwise. We need to have our little pleasures in life. Pick our battles, which ones we choose to fight and which ones we don't choose to fight.
In any case these are a gloriously delicious way to begin your day. Filled with goodness, texture and plenty of flavour.
I hope you will try them, and I hope that you will love them as much as I do! I predict that you will!!
Morning Glory Muffins (small batch)
Yield: 6
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
I small batched one of my favourite muffin recipes. These are moist and filled with goodness with grated carrot, apple, coconut, pineapple, toasted nuts, whole wheat and plain flours, etc.
Ingredients
- 1/2 cup (70g) plain all purpose flour (
- 1/2 cup (70g) whole wheat flour
- 1/2 cup (95g) granulated sugar
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (25g) grated raw carrot
- 1/4 cup (30g) shredded coconut
- 1/4 cup (30g) chopped toasted walnuts (or a mix of walnuts and sunflower seeds)
- 1/2 cup (70g) grated fresh apple
- 1/2 cup (225g) crushed pineapple, well drained
- 1/4 cup (35g) raisins
- 1/3 cup (80ml) vegetable oil
- 1/8 cup (30ml) milk
- 1 tsp vanilla
- 1 large free range egg yolk
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter six muffin cups really well. Set aside.
- Whisk together all of the dry ingredients in a bowl, including the sugar. Stir in the carrot, coconut, walnuts, apple, raisins and pineapple.
- Beat together the oil, milk, vanilla and egg yolk. Add to the dry ingredients and mix together just to moisten and so no dry streaks remain.
- Spoon into the prepared muffin cups, dividing the mixture equally between them.
- Bake for 20 to 25 minutes, until golden brown, risen and a toothpick inserted in the center comes out clean.
- Leave to cool in the pan for five minutes before tipping out onto a wire rack. Serve warm with or without butter.
We've been having a lot of fun with our Space Grill over these last few weeks. The Weather has been just gorgeous, warm, sunny and dry. I think this is the warmest driest summer on record in quite a long while.
Here in Chester we have had a few showers, which has been good, and in fact the other morning when I got up it was raining and there was a rainbow to greet me. In any case this has been the perfect weather for BBQ'ing and Grilling and we have been using our grill almost every single day!
The other day I decided to try foil pack grilling on it and did a variety of chicken packs. These are individual chicken dinners all put together in one foil packet, including the chicken and a side/sauce, etc.
Very easy to do and very easy to cook! I did a Sweet and Sour Chicken pack, a Hunters Chicken and Potato pack, and a Honey Mustard Chicken & Sweet Potato pack, each one being very delicious in their own right.
You simply put all of the ingredients needed onto a square of heavy duty foil and seal them in, then pop them onto the grill for an easy entree with literally no fuss, no muss and very little clean up!
You just gotta love cooking like this! Delicious and perfect for a lazy day of relaxing in the summer sunshine!
The Honey Mustard and Sweet Potato Chicken one is delicious. A mix of cubed sweet potato and red bell peppers is placed on the foil first. You top this with a chicken breast (I like free range) and then a mix of honey, mustard and a special homemade Montreal Chicken Seasoning is poured over top.
Seal it up and pop it onto the grill. 20 to 25 minutes later, dinner is served! Peel back the foil, sprinkle on some spring onion and you are set to go! I would just prepare a side salad to go with this and have some crusty bread. Easy peasy!
*Honey Mustard Chicken Foil Packs*
Makes 4 servings
Quite simple to make and delicious. No fuss, no muss, a meal in each packet.
4 TBS butter, melted
2 TBS liquid honey
2 TBS Dijon mustard
1 TBS Montreal Chicken Seasoning (see below)
4 boneless, skinless chicken breasts, trimmed
2 large sweet potatoes, peeled and cut into 3/4 inch cubes
1/2 large sweet red bell pepper, trimmed and cut into 1 inch pieces
2 spring onions, trimmed and sliced
Cut 4 large pieces of heavy duty aluminium foil. Put the sweet
potatoes into a microwavable bowl and then cook on high for 5 to 7
minutes, stirring every 2 minutes, until they tender tender when you
pierce them with a fork. Carefully divide the potatoes between the four
pieces of foil.
Top with the bell pepper chunks and the chicken
breasts. Whisk together the butter, honey, mustard and chicken
seasoning. Spoon an equal portion over each piece of chicken. Bring up
two opposite sides of the foil to meet and cover the chicken and
vegetables. Pleat tightly, allowing room for expansion. Seal the ends.
Place
on a grill you have heated to medium. Cover with a metal lid. (make
sure it has a heat resistant handle) Grill for 18 to 20 minutes,
rotating the chicken every ten minutes by half a turn. It will be done
when the juices run clear. Peel back the foil and top each with some of
the spring onions and serve.
Note - this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.
Toss cubed potato together with some Italian herb/garlic seasoning a bit of oil and scatter it around the chicken. Top the chicken with some cooked bacon and seal as before.
Cook for about 20 to 25 minutes, tear open the foil, top with BBQ sauce, grated cheese and some spring onion before serving to your drooling family! Again, easy peasy lemon squeasy! Some coleslaw and crusty bread would be fab with this!
Mix all of the ingredients well together and store in a glass jar away from the heat and light. Store or up to 6 months.
*Hunter's Chicken Foil Packs*
Serves 4
Once again, simple, easy and delicious with little or no clean up involved.
500g baking potatoes, peeled and cut into 3/4 inch cubes (1 1/4 pounds)
1 TBS Italian herb and garlic seasoning
salt and black pepper to taste
2 tsp oil
4 boneless, skinless, chicken breasts, trimmed
1 1/2 tsp BBQ seasoning (see below)
4 slices streaky bacon, cooked and halved
120g cheddar cheese, grated (1 cup)
60g BBQ sauce (1/4 cup)
2 spring onions, chopped
Tear off 4 large pieces of heavy duty aluminium foil.
Toss
the potatoes together in a bowl with the oil, Italian herb and garlic
seasoning, and salt and black pepper to taste. Season the chicken with
the BBQ seasoning and place 1 piece in the centre of each piece of
foil.
Divide the potatoes evenly, placing them around the chicken on
the foil. Lay bacon slices over top of the chicken. Bring up two side
of the foil to meet together over the chicken. Seal edges making a 1/2
inch pleat to allow for expansion. Fold in the other edges to seal.
Place
onto a grill over medium heat. Cover with a metal lid. Cook for 18 to
20 minutes, rotating the packages 1/2 turn every 10 minutes. The
juices will run clear when the chicken is done.
Tear open on the tops.
Sprinkle a portion of the cheese over the potatoes of each packet.
Spread 1/4 of the BBQ sauce over each piece of chicken, garnish with the
spring onions and serve.
Note - this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.
BBQ Seasoning Mix
Makes 1/2 cup
1/2 TBS dried thyme
1 TBS garlic powder
1 TBS dried parsley flakes
1/2 tsp celery salt
2 tsp mild chili powder
1/2 TBS garlic salt
1/2 TBS black pepper
60g fine sea salt (1/4 cup)
1/2 TBS ground cumin
1 TBS onion powder (not salt)
2 TBS dried mustard powder
1 tsp cayenne pepper (or to taste)
75g soft light brown sugar (1/3 cup, packed)
Finally we have Sweet & Sour Chicken. This is soooooooooooooo delicious and so simple! Take a sheet of heavy duty foil for each. Pop a chicken breast in the centre.
Season it with some all purpose seasoning salt, and then top with a mix of sliced peppers and pineapple chunks. Finally spoon the sweet and sour sauce mix over top, which is a special mix of fine shred marmalade, sweet chili sauce and rice wine vinegar.
Seal and grill, again for 20 to 25 minutes. Sprinkle with spring onions and serve. I like to have steamed rice with this and if you wanted to you could steam some snow peas to go along as well. Yummy Scrummy!!!
*Sweet & Sour Chicken Foil Packs*
Serves 4
Sweet, sour with a bit of heat. These are lovely. Serve with steamed rice.
4 boneless, skinless chicken breasts, trimmed of any fat
seasoning salt
8 TBS fine shred orange marmalade
3 TBS sweet chili sauce
3 TBS rice wine vinegar
1 each, small red and green bell pepper, cut into strips
1 (425g) tin pineapple chunks, drained (1 8-oz tin)
heavy duty aluminium foil
Cut four large rectangular pieces of foil. Whisk together the
marmalade, sweet chili sauce and rice wine vinegar. Set aside. Prepare
your vegetables.Season the chicken all over with seasoning salt and
place one piece in the centre of each square of foil.
Top each with 1
TBS of the marmalade mixture and 1/4 of the pineapple and pepper
slices. Divide the remainder of the sauce between them all.
Fold
the foil over the chicken and vegetables so that the edges meet in the
centre. Seal tightly, making a 1/2 inch fold. Seal the ends, leaving
room for expansion.
Heat the BBQ grill. Place
the packets onto the grill, over medium heat. Cover with a metal lid.
(Make sure you have a heat resistant knob on it.) Cook for 20 to 30
minutes, rotating the packages every 10 minutes or so. When done the
chicken juices will run clear. Cut an X across the top of each packet
and serve with some steamed rice.
Note - this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.
Montreal Chicken Seasoning
Makes 1/2 cup
I can not find this over here so I just make my own. It comes in handy or all sorts and is also good on fish.
4 TBS fine sea salt
1 TBS black pepper
1 TBS onion powder (not salt)
1/2 TBS garlic powder (not salt)
1/2 TBS crushed red chili flakes (or to taste)
1/2 TBS dried thyme
1/2 TBS dried rosemary
1/2 TBS coriander seed, bruised
We just love this fabulous Space Grill BBQ. This revolutionary, Australian designed, Chef Grade Stainless Steel grill folds out in about 10 seconds.
There
is no need for super human strength. Even I have found it quite easy. A
simple pivot system changes space into a grill. It is really that
easy!
Its sleek
and attractive, folds away conveniently after use and comes with a
fabulous cover to keep it safe from the elements. I can also attest to
the fact that it cleans up like a dream!
The parts come off very easily
for wiping clean, and that patented drip tray also removes very easily
for wiping out and cleaning. No fuss, no muss! (And you know how much I
like that concept!) We are ever so pleased with it! If you would like
to know more about it, or perhaps even to purchase one for your own use,
do check out the Space Grill Site.
Easy to use, space saving, easy to clean and you can also purchase a separate stand that you can bolt it to which means you can move it around rather than having it bolted to your home or garden wall. We have a stand for ours because we don't own our own home. If we ever have to move, this beautiful baby is coming with us! Bon Appetit!!
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