One of the perks that I enjoy as a food blogger is getting to try out new things from time to time. I don't do it as much as I used to. These days I am quite a bit choosier about what I decided to try and to review. When I first started blogging I thought I had to accept anything. Live and learn.
This is the ION8 Leakproof Steel Vacuum Flask. This 500ml (2 cup) flask is designed to help you make a more eco conscious choice. Completely reusable, refillable, this insulated stainless steel flask from ION8, is shaped just like a water bottle.
Made
from Thermoshield double walled insulated stainless-steel, this flask is
designed specifically to fit all cup holders, bike bottle holders and
external mesh pockets on rucksacks. The ridged cap opens with just one twist, meanwhile the wide mouth provides a smooth, rapid flow.
Because of the bottle’s vacuum insulation your drink will always remains piping hot for up to 12 hours, or cold for up to 24 hours, perfect for all seasons.
Each flask is painted in a variety of colours which offer a fun, quirky alternative to the humble drinks bottle. This is the cupcake pattern. Its nice and bright and a lot of fun!
I can't wait until we are able to go on little trips here and there. This flask will be a really valuable addition to our picnics on the go. In the meantime I am using it as a water flask next to the bed, where it keeps my water fresh and cold and ready to sip on should I need it throughout the night. I love it! I will need to buy another one for Todd!
Note - I was sent a sample of this bottle free of charge, but not required to write a positive review in exchange.
The recipe I am sharing with you today proves that you can make a salad out of just about anything. I was very lucky the other day that my good friend Tina picked me up a head of iceberg lettuce and left it on my doorstep. You never know what you are going to miss until you can't get it. That is precisely when you are going to start craving it, and all last week I had a craving for lettuce and cabbage. Thankfully Tina was able to get me both!
I am quite lucky in that I have a fair amount of meat and fish in the freezer, mostly chicken of course, but I think I might have some pork chops in there somewhere, and maybe a piece of lamb. In any case I used some of the chicken to create this fabulous Almost Fried Chicken Salad!
You can use chicken tenders if that is all you have to use. I cut chicken breasts into strips, and then rolled them in some buttermilk and then a flavourful dry coating mixture, of flour, dry bread crumbs and a mis of herbs and spices.
These were baked in a hot oven on a oil sprayed baking sheet. I also sprayed them with a bit of oil. (Low fat canola oil cooking spray) I baked them until they were golden brown and crisp, turning them and spraying them again, halfway through the bake time.
The salad itself was a mix of what I had in the house . . . chopped boiled egg, chopped broccoli and cauliflower . . .
Chopped cucumber and radish. I cut my radishes in half with zig zag edges to provide visual interest . . .
I forgot to add tomatoes which I had, but feel free of course. I also added some chopped spring onion.
You can use any combination of vegetables you have that you might enjoy . . . cooked beetroot, cooked sweet potato, carrots, etc. All work very well.
I had actually made some sweet potato chips (crisps) the other day that I used as croutons on top, you could use normal croutons, or no croutons. Just what you have and what you fancy. There really is no right or wrong about this!
I added a grating of cheddar cheese to the top. You could use crumbled blue cheese or feta. Again, whatever it is that you fancy or that you have!
The dressing is a homemade kind of a Ranch/Garlic dressing. I used the rest of my sour cream in it, but you can also use plain yogurt if that is what you have, or even buttermilk if you happen to be so lucky to have it. Those three things are all tangy, rich and pretty much can be used in place of the other.
This really satisfied my craving for a wholesome and hearty salad! For Todd I added a baked potato.
He was happy, I was happy . . . it was a great meal and we made great use of just what we had that needed using. No waste here!
Almost Fried Chicken Chopped Salad
Yield: 4
Quit simply delicious. This fabuously tasty salad is designed to use what you have in the house.
Ingredients:
For the chicken:
- 30g dry bread crumbs (1/4 cup)
- 35g plain flour (1/4 cup)
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 pound boneless, skinless chicken breasts, cut into strips
- 120ml buttermilk (1/2 cup)
- Cooking spray oil
For the salad:
- 1/2 medium head of iceberg lettuce
- 3 cups of chopped vegetables (a variety)
- 4 hard boiled eggs, chopped
- 2 spring onions, chopped
- 60g of strong cheddar cheese, grated (1/2 cup)
For the dressing:
- 110g mayonnaise (1/2 cup)
- 60g sour cream (1/2 cup)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp each dried basil and dried dill
- 1 tsp dried parsley
- 3/4 tsp salt
- 1/2 tsp pepper
- 60ml milk (1/4 cup)
Instructions:
How to cook Almost Fried Chicken Chopped Salad
- First make the dressing so that you can chill it in the refrigerator. Whisk together all of the ingredients until smooth. If you have no sour cream, you can use plain yogurt. Put in a glass jar, cover and chill until needed.
- To make the chicken, cut the chicken into 1/2 inch thick strips. Mix together the flour, bread crumbs, herbs and seasonings in a shallow bowl. Put the buttermilk in another bowl.
- Preheat the oven to 190*C/375*F/ gas mark 5.
- Line a baking sheet with aluminium foil and spray generously with oil spray.
- Coating the chicken strips, one at a time, roll first in the buttermilk and then in the flour mixture to coat. Lay on the baking sheet. When all have been coated and are on the baking sheet, spray with more spray oil.
- Bake for 8 minutes until golden brown. Carefully flip over and lightly spray again, and cook for a further 4 to 5 minutes, or until golden brown all over and the juices run clear. Remove from the oven. Let cool, then cut into chunks.
- Have ready four pasta bowls. Cut the lettuce into chunks and divide between each bowl evenly. Top each with 1 chopped boiled egg, 1/4 of the chopped spring onion, and a portion of the chopped vegetables. (I used cauliflower, broccoli (stems and all), radish, cucumber) Top each with a portion of the chicken and then drizzle with a portion of the dressing. Sprinkle with cheese and serve immediately. Pass any remaining dressing at the table.
Has your cooking become rather inventive during the lockdown? What are some of the things you have been doing? I really want to know! They say this might go on for as long as twelves months. We will all be in need of some culinary inspiration by then I reckon! I said to Todd I want to go out for a slap bang meal at a good restaurant, no matter the cost!
A long time ago, in a place far removed from where I am now, I used to be a cook in a Manor House for a family of Millionaires. It was a fabulous experience in many ways. I got work and live in a very beautiful environment, using the best ingredients and equipment.
I got to live in a very pretty English cottage set hidden in the corner of a Manor Estate and to stretch my abilities in the kitchen in amazing ways, and to experience a lifestye from the inside out that many never get to see, let alone experience.
This cookie recipe is one I have been baking for my family for many, many years, and it is one that I was directed to bake weekly when I cooked at the Manor. The Mr loved them. They had to be in the cookie tin at all times . . .
The staff loved them also. In fact I often had to double the recipe because as soon as the other staff smelled them baking, they would arrive in the kitchen for a sneaky biccie or two or three.
They were THAT popular. Yes, they were. And no small wonder . . .
Crisp edged and buttery, with a slight chew in the middle . . .
Abundantly filled with chocolate chips. Why ever be stingy with something like that? Can there ever be too many? (I like the Costco ones.)
Beautifully moreish on the first day, and the second day, third day . . . just any day.
My children loved it when I added plenty of raisins and toasted walnuts . . .
The Mr liked them plain with just the chocolate chips and perhaps some toasted pecan nuts . . .
I love them both ways, with just chocolate chips, or with chocolate chips and pecans, or which chocolate chips, raisins and walnuts. These are the perfect way to say I love you to anyone. Our next door neighbour has been extremely kind to us over these past few weeks. Half got send over for her and her son to enjoy.
Needless to say . . . she was in cookie heaven. And that is just one of many reasons I consider these the World's Best.
World's Best Chocolate Chip Cookies
Yield: makes 48
I like to call these the perfect chocolate chip cookie. Of course it depends on what your definition of perfect is in a cookie. If you are looking for buttery, crisp and stogged full of chocolate chips and nuts, then you are in the right place.
Ingredients:
- 2/3 cup of butter (151g)
- 2/3 cup of vegetable shortening (145g)
- 1 cup of white sugar (191g)
- 1 cup of soft light brown sugar, packed (201g)
- 2 large free range eggs
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla
- 3 cups flour (420g) (may need more, if you think your dough is too stick, stir in up to half cup (70g) more)
- 12 ounces milk chocolate chips
- 6 ounces of semi sweet chocolate chips
- 1 cup toasted and chopped pecan nuts (120g)
- (Sometimes I like to add sultanas, 1 cup (151g) will do the trick)
- (You would add them along with everything else)
Instructions:
How to cook World's Best Chocolate Chip Cookies
- Pre-heat the oven to 190*C/375*F/gas mark 5. Lightly grease several baking sheets, or line with baking parchment. Set aside.
- Cream together the butter, shortening and both sugars until well combined and fluffy. Beat in the eggs, one at a time. Then stir in the vanilla. Sift the flour together with the baking soda, and salt. Stir this in, mixing all together well. Stir in the chocolate chips and nuts.
- Shape tablespoons of the dough into balls with your hands and place onto the baking sheets, leaving about 2 inches between each one. (The dough will be a bit sticky, but just keep washing your hands.) I like to roll mine into balls because it results in pretty uniform shaped cookies. You can just drop them onto the cookie sheets by the tablespoonful if you wish.
- Bake for 10 to 11 minutes, rotating the cookie sheet half way through the baking time. They are done when they are set and lightly browned on the bottoms and at the edges. Remove from the oven. Leave to cool for several minutes on the baking sheet, and then scoop off and finish cooling on wire racks. Repeat with remaining dough, allowing the cookie sheets to cool completely in between.
- Bet you can't eat just one!
These are so, so, so good. Almost dangerous. Nowadays I don't bake them very often because there are only the two of us and I can't keep them out of my mouth. They do freeze well however. But do beware they are incredibly moreish. You have been warned.
Note - Don't be tempted to use only butter in these. You must use both
shortening and butter. That is the only way they will be as crisp
edged. I think they would be slightly greasy with just butter.
The cinnamon rolls I grew up on were not the yeasty kind that you will find in shopping malls, and airport kiosks. They were quick and easy, from scratch and delicious. In fact I have always thought they were a bazillion times more delicious than any you can buy.
My mother used to use biscuit dough, slather it with soft butter, sprinkle on cinamon sugar and then roll it up, cutting it into slices and baking them until they were crisp and golden brown. Easy peasy and done in half an hour.
Sometimes she would add raisins. There was never any icing. We didn't mind in the least. These were a rare treat and we treated them as such!
I used to make them for my children also, as a bedtime snack every now and then. They loved them. I never iced them either. The idea of icing them never occured to me really. They loved them just as they were, and I always popped in plenty of raisins and sometimes chopped nuts. Once in a blue moon, maybe chocolate chips.
To this day I prefer these "Quick" bread, biscuit dough, cinnamon rolls more than any other kind.
We are all staying in now. We are living in perilous times. Who would have thunk it . . . this life we are living at the moment is the stuff of "disaster movies." Something which we have enjoyed being enertained by, but never with the concept that it could really happen to us. If we are waiting for Bruce Willis, Sylvester Stallone or Batman to swoop in and save the day . . . we are in for a big disappointment.
Somehow when this is actually happening in real life, to the whole world, and to you . . . that takes the fun out of it. It is no longer entertainment. Its very real and not in the least fun to watch, or experience or even think about.
We have not been out of our house in four weeks now. And I am sure there are many of you out there experiencing the same. It stopped being fun on the first day. If anyone deserves a treat WE do!
These Cinnamon Roll Waffles are a treat that many of us can enjoy, even the cook! They are simple, quick, easy and delicious.
They are a tasty "riff" on my mother's cinnamon rolls of old. Baked in an electric waffle iron, until the edges are all moreishly crisp . . . and riddled with the flavour of plenty cinnamon butter
With crisp little dimples, just perfect for hugging that sweet vanilla glaze . . .
You could of course double the recipe, making an even dozen, but I can promise you that the six are plenty satisfying . . . as satisfying a treat that ever was and it won't use up too much of your flour.
Mom used shortening in her dough. I use butter which makes them incredibly flaky and just rich enough to wake you up in the middle of the night, still thinking about them . . .
These are the perfect treat for young and old alike. As comfortable with ice cold glasses of milk as they are with hot cuppas . . .
The recipe uses only 1 cup of your precious flour. (I don't know about you, but my flour has become precious now.) Not a lot of sugar . . . and yes butter both in the dough and the filling . . .
But this is meant to be a treat. Something to help divert our attention away from what's happening all around us at the moment. I have stopped listening to the news, except for a brief cursory listen in the morning. Its wise to stay informed, but not wise to drown in it.
We will get through this to the other end. I have no doubt. It might take some time, but along the way we can enjoy things like this, which will help to make our days a little bit sweeter.
My waffle baker makes heart shaped waffles. These waffles were perfect broke into four at their natural creases . . . which made them the perfect size for dunking.
Yield: 6
Easy Cinnamon Roll Waffles
Golden brown and crusty outside, meltingly tender inside, riddled with cinnamon and sweetly glazed. What's not to like! You will need an electric waffle iron for these.
Ingredients:
- 140g plain flour (1 cup)
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 TBS sugar
- 2 ounces cold butter cut into bits (1/4 cup)
- 80ml whole milk (1/3 cup)
For the cinnamon filling:
- 2 ounces butter softened (1/4 cup)
- 3 TBS sugar
- 1 TBS ground cinnamon (can use less, it all depends on your love of cinnamon)
For the glaze:
- 65g icing sugar (1/2 cup)
- few drops vanilla
- milk to thin
Instructions:
How to cook Easy Cinnamon Roll Waffles
- Whisk the flour, salt, baking powder and sugar together in a bowl. Drop in the shortening and cut it into the flour mixture with two knives or a pastry blender until the mixture resembles coarse crumbs. Add the milk all at once and stur just until the dough forms a ball around the fork. Turn out onto a lightly floured board and knead about 14 times. Roll out to a rectangle about 6 inches wide and 9 inches long, and about 1/3 of an inch thick.
- Cream together the butter, sugar and ground cinnamon. Spread this thickly over the rolled out dough to cover. Roll the dough up tightly from one long edge to the other. Using a sharp knife cut into 6 (1 1/2-inch thick) slices crosswise.
- Heat your waffle iron. Working with one slice at a time, place the slices into the waffle iron and press down. Leave to bake for 4 to 5 minutes at which time they should be golden brown, crisp on the edges and cooked through. Remove and keep warm while you bake the remainig ones.
- To make the glaze, whisk together the icing sugar, vanilla and enough milk to give you a thickish drizzle icing. Drizzle this over the warm waffles. These are fantastic served warm or cold.
Please stay safe. Stay home if you can, as much as possible. Don't take any chances when you are out and about. My prayers are with the world. I might not be able to do much in the scheme of things, but if I can stay home, help to keep this horrible virus from spreading unecessarily, and introduce you to yum yums to help to pass the time, stretch your food cupboard and bring a bit of joy in the process, then that's my goal.
NOTE: An easy way to clean your waffle iron is to take two fairly wet pieces of paper towel and place them into the waffle while it is still fairly hot. Let it sit while you are enjoying your waffles and then when you are done, it will have steamed anything that might be stuck away from the iron and you can simply wipe them clean.
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