I love camping! The fresh air, the sunshine (hopefully!) and the ability to do all your cooking outdoors make it one of my most favourite things. I love trying to cook more adventurous things when I am outdoors such as Fish in a Bag! and lots of wonderful dishes when Jo’s Kitchen became Jo’s Field Kitchen!
At the moment I am really enjoying Asian flavours and one of my most loved and healthiest dishes is chicken noodle soup. It is very easy to prepare all in one saucepan, whether you are after an easy after work supper or want to cook something easy but different from the norm when camping.
Chicken Noodle Soup
Ingredients (serves 4)
- Leftover chicken or 400g boneless and skinless chicken thighs, chopped into chunks
- 4-6 spring onions, chopped
- 1/2 inch piece of ginger, peeled and chopped finely
- 2 garlic cloves, peeled and chopped finely
- 1 de-seeded chilli, chopped finely
- 2 balls of dried egg noodles
- 1/2 teaspoon Chinese Five Spice
- 1 tablespoon of Soy Sauce
- 1 tablespoon of vegetable oil
- Small bunch of coriander, chopped
- Put the oil in a saucepan and heat up. Add the spring onions, garlic, ginger and chilli and fry until softened.
- If using uncooked chicken, add it in now and fry until it is white all over and starting to go golden brown.
- Add in the stock and allow the chicken to cook for a few minutes, then add in the noodles and cook according to the package instructions.
- Finally, add in the cooked chicken (if using) and finish with fresh coriander. Serve and enjoy!
Please let me know if you try this recipe. I really hope it will become one of your family favourites like it has for us.
This post is in association with Thomson Alfresco
Disclosure: I received payment in kind of products from Lakeland in exchange for doing this post.
As it is the new year and everyone has lots of resolutions to drink less, eat healthier and get fitter, I decided to do the complete opposite of that and share with you, the best and the laziest brownies in the world recipe. These brownies are so good and so easy to make, I am sure they will counter any back to work/school January blues!!!
I originally discovered this recipe through Twitter/Instagram where a couple of blogging friends were discussing something called 'Slutty Brownies'. Even the name seemed intriguing to me and I knew I had to find out more. I was pointed to the apparent source for the original recipe on The Londoner blog. The recipe only contains three ingredients; chocolate cookie dough mix, chocolate brownie mix and Oreo cookies. Anyone can make them as they are so easy. They are called slutty as they are made with ready mixes/packages but I am sure you could make your own brownie and cookie dough mix if you like. My version of the recipe is below. For other versions, please see my fellow blogging friends:
The Boy And Me
- 1 packet of chocolate brownie mix
- 1 packet of cookie dough mix
- 1 pack of Oreos
- Eggs or water to make up packet mixes as described on the packet
- A greased foil tray, a normal tray lined with tin foil or a greased silicone tray (The Boy And Me used a loaf tin which I think I will do next time)
- Make up the cookie dough mix and chocolate brownie mix as per the package instructions
- Put the cookie dough as a thick layer at the bottom of the tin
- Top with as many Oreo biscuits as your tin allows
- Pour the chocolate brownie mix over the top and bake in a preheated oven at 200 degrees C for 20-30 minutes
- Eat and enjoy!!
I really urge everyone to give this recipe a go. It is so easy and delicious. It really feels like a treat which is perfect to sort out any case of the January blues!!
For absolutely ages now, I have been wanting to join in the Slow Cooker Sunday linky hosted by Mediocre Mum. I have finally been given the opportunity this weekend as it is Thomas’ 1st Birthday tomorrow and we hosted a large family party for him yesterday.
As the weather has turned noticeably colder over the last week, I wanted a dish that would warm people up and that was very easy to make. I decided to make chilli to go along with the roast pork and roast glazed ham sandwiches I was doing as well. Here is my recipe. As I was making it for so many people I didn’t want to make it to hot.
Ingredients (feeds a crowd!)
- 1.7kg of steak mince
- 4 onions, peeled and chopped
- 5 cloves of garlic, peeled and chopped
- 2 medium chillies, deseeded and finely chopped
- 4 packets Schwartz Chilli Con Carne seasoning mix
- 1 tablespoon Worcester Sauce
- 1 tablespoon Soy Sauce
- 3 tins of chopped tomatoes
- 500ml beef stock
- Salt and pepper to taste
1) Put all the ingredients into the slow cooker, give them a stir and leave on low for at least 12 hours
2) Remove the fat off the top. I used a ladle and a sieve to get onions back and put them back once I had removed the fat.
3) Eat in a big bowl with garlic bread and rice
Unless you have lived under a rock for the last month, you cannot have failed to notice that the second series of Baking Mad with Eric Lanlard is currently in Channel 4 on weekday lunchtimes. Before the series started, I was lucky enough to be given a sneak preview of some of the recipes from this series and have the opportunity to make one myself. I chose the toffee and apple sauce muffins as I do not usually make muffins and these sounded super yummy!
The series is sponsored by BakingMad.com, an online community of over 100,000 members sharing a wealth of information, recipes, hints, tips and advice on baking. They very kindly provided me with some of the ingredients to make the muffins. I only altered from the recipe once as I saved the caramel that the apples were cooked in and poured it over the warm muffins to serve. The ladies at my work loved them when I visited with Thomas a couple of weeks ago!🙂
Toffee and Apple Sauce Muffins
Ingredients (makes 12)
- 275g plain flour
- 100g golden caster sugar
- 1 tbsp baking powder
- 75g unsalted butter, softened
- 2 large eggs
- 125ml whole milk
- 100g fudge pieces
- Approx. 2 tbsp cinnamon sugar (2 tbsp light muscovado sugar mixed with 1 tsp ground cinnamon)
For the apple sauce
- 300g Bramley apples (approximately 2 medium apples)
- 150g light muscovado sugar
- 1 tsp ground cinnamon
- 2 tsp calvados
- Preheat the oven to 200°C/fan 180°C/ gas mark 6. Line a 12 cup muffin tin with muffin papers.
- To make the apple sauce, peel and core the apples and cut into small cubes. Place the diced apple in a saucepan with the sugar, cinnamon, calvados and 1 teaspoon of water. Cook over a low heat until the apples are tender and of a compote consistency. Drain the apples and leave to cool.
- Sieve the flour, sugar and baking powder into a large mixing bowl. In a separate bowl beat the butter and eggs together then add the milk. Stir the flour mixture into the egg mixture until just incorporated and smooth. Put on a high speed and beat for 2-3 minutes until light. Finally, add the fudge pieces and mix.
- Spoon half the mixture into the muffin cases then spoon over the apple sauce. Ensure that the sauce is the same consistency as the batter so that it doesn’t sink into the cakes. Cover with the remaining muffin batter and sprinkle with lots of cinnamon sugar.
- Bake in the preheated oven for 20-25 minutes then cool on a wire rack and serve.
Hello everyone. I am back. Did you miss me? I missed you all. Thomas is doing fantastically and I am loving motherhood. You can follow my progress as a new mum on my sister blog Jo’s Nursery. I have a backlog of posts to get through so I will do my best to post regularly from now on, however please bear with me if I do not. A 4 week old can be quite demanding!
Today I would like to tell you about an amazing new coffee I have discovered. It is called Kenco Millicano and is the best tasting instant coffee that I have ever found. The reason it is the best tasting instant coffee is because it contains 15% finely milled roast and ground coffee, making it taste like freshly brewed coffee. With a newborn in the house and a distinct lack of sleep happening, a good cup of coffee to get me going in a morning is a must. Since finding Kenco Millicano, I have not looked back and I highly recommend it.
Kenco Millicano have spoken to over a thousand women across the UK to find out what the hottest trends for 2011 were. One of the most interesting trends for foodies is the ‘retro recession’ with people trying to be more cost conscious and frugal with their food purchases.
The report features the biggest upcoming trends for food such as:
- Scandi-Style: There’s a new interest in the clean, fresh tastes of Nordic cuisine, with herring, lingonberry jam and Västerbottensost cheese enjoying a surge in popularity
- Olde worlde recipes will continue to inspire nostalgic cuisine. Heston Blumenthal’s new venture, Dinner, interprets dishes from as far back as the 14th century, likewise at Marcus Wareing’s Gilbert Scott the menu features old school offerings like Mrs Beeton’s snow eggs with Everton toffee. 17th century grog cocktail anyone?
- Inexpensive but tasty food: Jay Rayner’s latest discovery BBQ Shack smokes brisket and pork shoulder over hardwood pits for 18 hours, transforming the taste and texture. While stocks of salmon and cod dwindle, so too does our appetite for them, but coley and pouting will surge in popularity.
As part of the inexpensive but tasty food trend, Kenco sent me a frugal fruit cake recipe to try. I was really impressed with the recipe. It is delicious and you can hardly tell it is frugal at all. It smelled so delicious I would of eaten the cake mix uncooked if I had not of been pregnant when I made it.
Frugal Fruit Cake
- 150 ml (¼ pt water)
- 100 g (4 oz) sultanas
- 125 g (5 oz) caster sugar
- 113 g (¼ lb) butter
- 1 tsp bicarbonate of soda
- 150 g (6 oz) plain flour
- 1 egg
- 1 tsp baking powder
- Preheat oven to 180C/350F/Gas 4
- First grease and line a 1 lb loaf tin, then grease the paper.
- Take a large, thick based saucepan and put in the water, sugar, sultanas, butter and bicarbonate of soda. Place pan on a medium heat, stir ingredients together and bring to the boil, then boil for 10 minutes exactly, but don’t go away – if the temperature isn’t controlled it may boil over.
- When the 10 minutes is up remove pan from the heat and allow mixture to cool. Then add the beaten egg, and the flour and baking powder, sifted together. Mix well then place in prepared tin and bake on the middle shelf for approx 1½ hours.
- This dark and sticky cake is a family favourite and gets even better if kept for a few days.
Many thanks to Joanna for sending me the coffee to review and the fruit cake recipe. It is much appreciated🙂
Claire from Things We Make read my mind this month with the Fresh From The Oven challenge. I was watching Man Vs Food and saw these absolutely massive cinnamon rolls covered in lots of thick icing. They looked amazing and I thought, I could make them (in a smaller scale of course!) So I was so pleased when I checked what the challenge was for this month and saw it was cinnamon rolls. Woo hoo!
Due to being pregnant and having a lot on generally, I have been very poor over the recent months in doing the FFTO challenges, I hope everyone will forgive me. I am hoping to get better in the new year once the baby has arrived and we have settled into our new roles as parents a bit.
I really enjoyed making the cinnamon rolls. The recipe was simple and easy to follow and I will definitely make them again! The ladies at my coffee morning loved them.
Many thanks to Claire for hosting this month’s challenge🙂
- 400g Strong White Bread Flour
- 2 Sachets of instant yeast (14/15g)
- 200g Plain Flour
- 2 Egg Yolks
- 250ml Lukewarm Milk
- 50g Melted Butter
- 1Tbsp Sugar
- 1/2 tsp Salt
- 150g Very Soft Butter
- 50g Brown Sugar – muscovado or demerara
- 1Tsp Cinnamon
- A Handful of Sultanas (optional)
- 2 Cups of Icing Sugar
- 1 Tblsp Melted Butter
- 1/4 Tsp Cinnamon
- 1/2 Tsp Vanilla Extract
- Water to Mix
- In a jug mix the yeast, warm milk and tablespoon of sugar.
- Leave to froth for 10 minutes if you have time then add the melted butter and egg yolks.
- Mix this into the flours, with the salt.
- Knead for 5-10 minutes on a floured surface or in your food mixer with a dough hook for 5 minutes.
- Put in a large bowl with a plate on top and leave in a warm place until doubled in size (1-2 hours)
- Knock down and flatten out until it’s about the size of a large baking tray.
- Slather with the very soft 100g of butter.
- Sprinkle with the mix of brown sugar and cinnamon, and the sultanas.
- Roll up so you have a long Swiss roll type thing.
- Slice into 2″ slices and place in a deep cake tin
- I used a 26cm Kaiser tin, with a bit of butter rubbed into it.
- Allow to rise for another 1/2 hour. Tuck in any sultanas so they don’t burn.
- Bake at 200c for 10 minutes
- Cover loosely with foil and bake for another 15 minutes or so.
- At this point I brush it with a little melted butter and put it back in if not quite cooked through but it’s probably not necessary. I am a born fiddler.
- Tip out straight away – using a plate to tip it onto then back onto a 2nd plate.
- Top with the warm buttery icing and leave to cool….as long as you can bear it.
- They are still good on day two (and even better when warmed for 20 seconds in the microwave)