- 250gm Lactose free Milk
- 100gm Chibani Greek Yoghurt
- 100gm Frozen Berries
- 1/2 Banana
- 25gm Rolled Oats
- 6 Almonds
- 1/2 teas Tumerix (optional)
METHOD
Combine all together in blender.
-
Jim’s Breakfast Smoothie
-
Chicken Wings
- 2kg chicken wings
- 100gm grated parmesan cheese
- 2 tab dried parsley
- 1 tab dried oregano
- 2 teas paprika
- 1 teas salt
- 1/2 teas pepper
- 112gm butter
- Prepare wings by cutting off the pointy end (save these for chicken soup)
- Preheat oven to 180C
- Place parmesan, parsley, oregano, paprika, salt and pepper in bowl and mix well
- Line baking tray with alfoil (wings will stick)
- Melt butter in microwave
- Dip each wing in butter then roll in the parmesan mixture
- Place wings on tray in single layer if possible
- Bake in pre-warmed oven for 1 hour, then enjoy.
-
Jenny’s Bacon & Feta Rissoles
- 500gm low fat mince
- 2 chopped bacon rashers
- 1 cup grated tasty cheese
- 50gm cubed feta
- 1 beaten egg
- 1 cup breadcrumbs
- 2 tabs tomato paste
- pepper
- oil for frying
Combine ALL ingredients and shape into patties
Fry in a little oil
-
Tuna and Rice a Jake & Terri Special
75gm Butter
2 cups Rice
Water
Large can Tuna
Can crushed Tomatoes
Can Peas. (whatever size you like)
Parmesan Cheese to serve
- Place approx 75gm butter in saucepan and melt
- Add 2 cups uncooked rice
- Mix , then gradually add 2 cups water
- continue adding water 1 cup at a time, allowing to soak up before each addition.
- Do this until rice is cooked
- Add 1 large can Drained Tuna
- Add 1 can crushed Tomatoes
- Add 1 can drained Peas
- Serve with crumbled / shaved / grated Parmesan Cheese
NOTE;
Can also add some cooked onion,or even some drained Pineapple for a different taste.
I like to keep the mixture a little on the moist side.
-
Marshmallows
3 tab Gelatine
200ml Cold Water
2 1/2 cups Sugar
280ml HOT Water
Colouring (if using)
Flavouring (Vanilla or whatever you are using)
Toasted Coconut
How To:
- Place COLD water in mix master bowl – Sprinkle Gelatine over top
- Butter a tray in preparation
- In saucepan place Sugar and HOT water – bring to boil
- Pour over the gelatine mixture – stir until geletin is dissolved
- Beat until thick and white
- Meanwhile toast enough coconut to roll all
- Add colouring and flavouring. I used Vanilla
- Pour into buttered tray
- Stand at room temperature until set
- Cut into squares and roll in toasted coconut.
-
Chicken in a Batter
So tonight I had 2 half breasts of chicken thawed…..what to do with it ?
- Sliced the chicken, Placed in medium size bowl.
- Added some Paprika, Garlic Salt, Salt and Pepper, Cayene Pepper, Oregano. (Can add whatever herbs you wish)
- Added 4 Eggs
- 1/2 cup Milk
- 1/2 cup Cream
- Then added enough Plain flour to make a thick batter.
- Placed in fridge for an hour
- Heated frypan with Vegetable Oil
- Fried and placed onto paper to drain.
- Serve with home made sweet chilli sauce, Delicious !
-
Kaz’s Apple Cake
250gm Softened Butter
1 1/3 cups Caster Sugar
4 Lge Eggs
Vanilla
2/3 cup Milk
3 cups SR Flour
4 tab Pie Apples
2 / 3 Red Apples
Lemon Juice
2 teas Baking Powder
Cinnamon / Sultanas
Icing Mixture
HOW TO:
- Line baking tins with baking paper
- Beat Butter and Sugar to a cream. I added the Pie Apple here
- Add the Eggs one at a time, make sure you beat well after each addition
- Add SR Flour and 2 teas Baking Powder, alternating with Milk additions
- Pour into tins or papers
- Core and slice the Red Apples and arrange on top of the cakes.
- Sprinkle some Cinnamon and Sulatana on top (Optional)
- Sprinkle with Icing Mixture to Serve.
-
Malaysian Chicken Laksa in Slow Cooker
- 1 tab Vegetable Oil
- 3 teas crushed Garlic
- 12 tab finely chopped Ginger
- 1/4 cup Laksa Paste
- 1 lt Chicken Stock
- 400ml Coconut Milk
- 2 lge Chicken Breasts sliced thinly
- 1 tab Fish Sauce
- 1 tab Lime Juice
- 3 tab Brown Sugar
- 2 x Hokkien Noodles
- Beansprouts Coriander Sprigs and Lime Wedges to serve
- 1 pkt Fried Tofu Puffs sliced. (Optional)
In FRYPAN : Heat Oil, Add Garlic and Ginger – Cook 2 mins. Add Laksa Paste – Cook 2 mins. Add Stock and Milk – Mix well
In SLOWCOOKER : Place sliced Chicken – Pour over Garlic Sauce. Cook 4 hours on SLOW
AFTER 4 HOURS : Add Fish Sauce, Lime Juice, Sugar – Mix well. This is the time to add a packet of Tofu Puffs if wanted. Add Noodles and cook on slow until noodles are as required.
SERVE : Serve with Beansprouts / Coriander / Lime Wedge / Red Chilli.
-
The Easiest Slow Cooker Fudge
I have not made fudge for years, so decided to give it a go in the slow cooker.
1 can condensed milk 397ml
600gm chocolate
1 tablespoon vanilla essence
- Break up chocolate (or use chocolate bits or chips)
- Place chocolate, condensed milk and Vanilla into slow cooker
- Turn slow cooker to HIGH for total of 40 minutes. Stirring EVERY 10 minutes
- Once thick and combined, pour into a paper lined dish.
- This is the time to add toppings.
- Place in fridge, preferably for 24 hours.
- Slice and enjoy. Can be frozen.
- I used white, caramel chocolate and place crushed clinkers on top and bottom of one and dark chocolate with crushed clinkers on second one.
-
It is a sad day ! But nothing lasts forever.
Flo’s slow cooker has finally given up. It certainly has been a beauty and has really been money well spent.
I cannot imagine how many meals have been cooked in it.
I have some larger ones, but thought I would give this cheapie anko one a go. So I did the boil up some water to give it an initial run and today am making chilli con carne. Will see how it performs.
Well, we had the most beautiful chilli con carne, made using the anko slow cooker. The only difference to the recipe is that I used last seasons home grown tomatoes from the freezer. Delicious !
MyMumSaid
At MyMumSaid we are passionate about craft and cooking with tried and proven recipes
