Chicken and sweetcorn soup

Super quick and easy soup recipe to make a yummy Chinese style chicken and sweetcorn soup (my eldest assures me it takes like the soup you get in a Chinese restaurant).

Ingredients

  • 500ml water
  • 4 teaspoons cornflower
  • 1 cup cooked chicken
  • 2 chicken stock cubes (I use knorr)
  • Half cup sweetcorn
  • Ground pepper
  • Chopped parsley to garnish

Method

  1. Put water into a saucepan and heat to simmering.
  2. Sprinkle in the stock cubes, chicken and sweetcorn and stir well.
  3. Simmer for 3-4 minutes stirring regularly.
  4. Mix cornflower with a bit of water until smooth before stirring it into the soup.
  5. Continue to simmer for 1-2 minutes as the soup thickens.
  6. Season with pepper, garnish with chopped parsley and serve.

Scouse

I remember the first time I made Scouse for my hubby. I was so nervous that I could never do the “National dish of Liverpool” justice and would never live up to his Mum’s standard! I’m happy to report that my Scouse is a roaring success in our house and is regularly requested by all of the family! Really easy to make and a great slow cooker recipe for working days. It also freezes and reheats well.

Ingredients

  • 400g Diced beef
  • 2 beef stock cubes (I use knorr)
  • 1 onion
  • 500g Carrots
  • half a Swede
  • 1 kg Potatoes
  • Water
  • Salt and pepper
  • Vegetable oil

Method

  1. Fry the beef in a little oil to brown before putting in the slow cooker.
  2. Finely chop the onion, peel and cut the potatoes into large chunks, dice the carrots and Swede.
  3. Add all of the vegetables to the slow cooker and sprinkle with the stock cubes.
  4. Season with salt and pepper.
  5. Add enough water to the slow cooker to just cover the mixture.
  6. Heat on auto for 7 hours.

West African jollof rice with chicken

This is easy to make, tasty and spicy (but you can alter the spice level by changing the amount of cayenne pepper and chilli added).

Ingredients

  • 250g long grain rice
  • 500ml chicken stock
  • 400g chopped tomatoes
  • 1 chilli
  • 1 onion
  • 1 tbsp vegetable oil
  • A couple of sprigs of Fresh thyme + a few extra to serve
  • 2 bay leaves
  • 2 tsp curry powder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 320g chicken breast cut into mini fillets

Method

  1. Parboil the rice with 500ml of chicken stock for 10 minutes. Remove from the heat; the rice will still be slightly hard and not all of the stock will be absorbed.
  2. Blend the onion, tomatoes and chilli to a smooth paste.
  3. Heat the oil, and add the paste along with the curry powder, cayenne pepper, paprika, leaves from the thyme sprigs and bay leaves. Cook on a medium heat for 10 minutes.
  4. Put the chicken breasts on a tray with a drizzle of oil and add a spoonful of the sauce you just made onto each piece of chicken. Bake in the oven for 20 minutes at 190 degrees.
  5. Add the parboiled rice and remaining stock to the sauce. Cover and cook for a further 15 minutes. Give it a stir after 10 minutes and add more stock if it feels sticky.
  6. Once the chicken has cooked, add to the rice to serve up with some more of the fresh thyme.

School cake

Who doesn’t love school cake? This recipe is one that I love to bake and the family love to eat. Great one for baking with the kids too. Win, win, win!

Ingredients

For the sponge cake

  • 180g dairy free butter (I use vitalite)
  • 180g caster sugar
  • 3 eggs
  • 180g Free From self raising flour (I use Asda free from)
  • 60ml dairy free milk (I use oatly semi skimmed)
  • 1tsp vanilla essence

For the icing

  • 200g icing sugar
  • 4 tbsp dairy free milk
  • sprinkles

Method

  1. Cream the butter and sugar together until smooth.
  2. Add the eggs one at a time mixing each egg into the mixture well.
  3. Add the flour a tablespoon at a time stirring well each time.
  4. Add the milk and vanilla essence and mix well.
  5. Pour mixture into a greased and lined square cake tin (I use one which is 8”).
  6. Bake for 25-30 mins at 160 degrees. The cake should turn golden brown and if you stick a skewer into the cake it should come out clean).
  7. Leave to cook in the tin for 15 mins before turning out onto a wire rack to cook fully.
  8. Measure the icing sugar into a bowl.
  9. Add the milk bit by bit stirring well each time. The icing should be a thick paste consistency which falls from the spoon.
  10. Spoon the icing over the cake and spread with a knife.
  11. Add sprinkles to the top of the cake to decorate.
  12. Leave for 10 minutes to allow the icing to set.

Salt and pepper chicken

This is a tasty Chinese dish which is quick to cook so perfect after a busy day.

Ingredients

  • 2 Chicken breasts or 3 boneless skinless thighs cut into strips 2cm wide
  • 3 spring onions
  • 2 garlic cloves
  • One red chilli
  • 1 tbsp Chinese 5 spice
  • 1 tbsp salt
  • 1 tbsp pepper
  • 60g cornflower
  • 250ml Vegetable oil

Method

  1. Combine the cornflower, salt, pepper and 5 spice in a bowl.
  2. Toss the chicken in the flour mix to coat well.
  3. Heat the vegetable oil in a wok or deep pan.
  4. Add the coated chicken to the oil and fry for 2-3 minutes on each side. Once cooked remove the chicken from the oil and place on kitchen roll.
  5. Finely chop the chilli, spring onion and garlic.
  6. Heat some oil in a frying pan. Add the chopped vegetables and fry for 4-5 minutes.
  7. Spoon the cooked vegetables over the top of the cooked chicken and serve.

Fiery corn couscous

We enjoy couscous as a side dish alternative to rice, pasta and potatoes. It’s so quick and easy to make so I was pleased to find corn couscous in the free from aisle at the supermarket. it has the same texture as “normal” couscous but I find it a little drier so add a little olive oil and lemon juice. This recipe is a lovely summery spicy side dish which I often serve with chicken.

Ingredients

  • Half cup of corn couscous
  • 1 red chilli
  • 1 spring onion
  • Fresh coriander
  • Lemon juice
  • Olive oil

Method

  1. Put the couscous into a cup and just cover with boiling water from the kettle. Let stand for 5 minutes.
  2. Finely chop the chilli, spring onion and coriander.
  3. transfer the couscous to a bowl and fluff up with a fork.
  4. Add the chopped chilli, onion and coriander and toss to mix.
  5. Drizzle over a little olive oil and the juice of half a lemon. Toss again to mix.

Greek rice (pilafi)

This is an easy and tasty side dish for any Greek meal.

Ingredients

  • 1 cup long grain rice
  • 2 cups water
  • 3 bay leaves
  • Olive oil
  • Salt and pepper
  • Finely chopped parsley
  • Juice of half a lemon
  • Pinch of paprika

Method

  1. Heat the oil in a large pan on a low heat and stir in the rice. Heat until the rice turns white (approx. 2 minutes).
  2. Add the water, bay leaves, and salt. Heat on a medium heat until all of the water is absorbed by the rice.
  3. Transfer the rice to a bowl discarding the bay leaves.
  4. Sprinkle the rice with the parsley, paprika, lemon juice and pepper before serving.

Greek roast potatoes

This is another tasty and easy side dish which is served with any Greek meal.

Ingredients

  • Potatoes
  • Olive oil
  • 1 teaspoon oregano
  • Half a teaspoon of thyme
  • Salt and pepper

Method

  1. Peel and chop the potatoes into large chunks, place in a roasting dish.
  2. Drizzle with olive oil ensuring that all of the potatoes are covered.
  3. Sprinkle over the oregano and thyme. Season with salt and pepper.
  4. Place into the oven at 200 degrees for 45 minutes or until the potatoes are cooked through and golden brown.

Cinnamon biscuits

Whilst in lockdown the smallest Braithwaite and myself have been busy getting our bake on. These cinnamon biscuits have gone down a storm! Really easy to make and very delicious. She particularly enjoys dusting them in cinnamon sugar at the end!

Ingredients

  • 175 g Dairy Free spread (I use vitalite)
  • 100 g Caster Sugar
  • 225 g Plain White Gluten Free Flour
  • 1.5 tsp Ground Cinnamon
  • Quarter teaspoon xanthan gum

Cinnamon Sugar for coating and topping

  • 30 g Caster Sugar
  • 1 tsp Ground Cinnamon

Makes around 16 biscuits

Method

  1. Cream the butter and the sugar together.
  2. Combine the flour and the cinnamon. Mix thoroughly into the creamed butter and sugar until you’ve got a solid mass of biscuit dough.
  3. For the Cinnamon Sugar: Mix the sugar and cinnamon together then leave in a dish to one side.
  4. Line a baking tray with greaseproof paper.
  5. Divide the dough into approximately 16 equally sized balls rolling each ball between the palms of your hands until it’s spherical, then toss to coat in cinnamon sugar.
  6. Keep the left over cinnamon sugar to dust the baked biscuits.
  7. Place the sugared balls of dough on the baking tray and press down with your fingers to flatten out.
  8. Bake the biscuits for 20 – 25 minutes, until they’re turning golden and have cooked through.
  9. Remove from the oven dust with any remaining cinnamon sugar before cooling on a wire rack.

Syrup biscuits

Another favourite of ours to bake which is really easy and a good fun activity for rainy days and lockdown days!

Ingredients

  • 125 g dairy free spread (I use Vitalite)
  • 60g caster sugar
  • 1 tbs golden syrup
  • 220g Gluten Free self-raising flour
  • Quarter teaspoon xanthan gum

Makes around 16 biscuits

Method

  1. Cream butter and sugar then add the remaining ingredients and mix to make a ball.
  2. Separate into 16 equally sized balls and place on a baking tray lined with greaseproof paper.
  3. Press each ball down to make a round biscuit shape, they will spread slightly when baking.
  4. Bake at 180 degrees for 15 minutes.
  5. Allow to cool on a wire rack.