Irish Stew Recipe – Happy St Patrick’s Day

Irish Stew Recipe

Irish Stew Recipe

Irish stew

My 6 step-children are Irish and Ant lived in Northern Ireland for around 20 years, so we figured we’d make a traditional Irish stew in honour of St Patrick’s Day tomorrow 🙂

I’ve never been to Northern Ireland but it’s somewhere I’ve always wanted to go. It looks so beautiful.

Irish Stew

Yield: 4-6 servings

Irish Stew

The quantities in this recipe are a guide only. You can use whatever quantities you have, as well as adding other vegetables, and still end up with a delicious stew.

Ingredients

  • 4 onions peeled and chopped
  • 6 large carrots roughly chopped
  • 1kg floury potatoes peeled and roughly chopped
  • 1kg cheap cut of mutton or lamb cut into bite sized pieces
  • Handful of parsley
  • Salt to taste

Instructions

  1. Add all the ingredients to a large lidded saucepan
  2. Cover with water and bring to the boil
  3. Reduce heat and simmer for around 3 hours
  4. Serve hot with soda farls
http://www.shelllouise.co.uk/2017/03/irish-stew-recipe-happy-st-patricks-day.html

This was popular with everyone. It was made all the better with chunks of Ant’s homemade bread dipped in! I don’t usually have Ant’s bread. I usually have wholemeal as part of my Slimming World eating plan but, I had a treat today 🙂

Everyone else had his home made soda farls and I’ll be putting a recipe up for those soon.

Happy St Patrick’s Day, for tomorrow, to all who celebrate it.

Pizza Topped Chicken – Slimming World Recipe

Pizza Topped Chicken

I love chicken and I love pizza so for me, this is a perfect combination!

Slimming World Pizza Topped Chicken

Serves 1

Syn free if using the cheese as a healthy extra. If not, add 6 syns.

Ingredients

  • Half a small onion, finely chopped
  • Finely chopped red pepper (half of a small one)
  • Small clove of garlic, crushed
  • 1 tbsp stock
  • 2 vine tomatoes, skinned and chopped
  • Tinned tomatoes – 1 tbsp
  • Tomato puree – 1 tbsp
  • Mixed Italian herbs – 1 tsp
  • Chicken breast
  • Low-calorie cooking spray
  • 30g Cheddar cheese, grated
  • Cherry tomato – halved

Method

  1. Place the onion, pepper and garlic in a small saucepan with the stock and simmer for a few minutes.
  2. Add the vine tomatoes, tinned tomatoes, tomato puree and mixed Italian herbs.
  3. Slice the chicken breast in half, making sure you don’t cut all the way through then open up like a butterfly.
  4. Spray a frying pan with low-calorie cooking spray and lightly fry the chicken on both sides to brown .
  5. Place the chicken on a non-stick baking tray and bake in the oven for 15-20 minutes 220ºC/200°C Fan/Gas 7
  6. When the chicken is cooked, place the tomato mixture on the chicken, sprinkle on the cheese and add the cherry tomato. Put back in the oven for 5 minutes.
  7. Serve with Slimming World chips and a speedy salad.

 

Pizza topped chicken Slimming World recipe

Pizza Topped Chicken Recipe From Slimming World

Pork and Fennel Pasta Recipe – Slimming World

Pork and Fennel Pasta

Slimming World Pork And Fennel Pasta

Slimming World Presto Pork & Fennel Pasta From Extra Easy Express

I’d never had fennel so I was a bit wary about trying this Pork and Fennel Pasta recipe. The kids were having it as well and I expected them not to like it because it was something new!
Turned out we all loved it and we’ll be making it often 🙂

Serves 4

Free on Extra Easy

Ingredients

  • Dried pasta shapes – 500g
  • Low-calorie cooking spray
  • 1 Large onion – finely chopped
  • 1 Large fennel bulb – finely chopped
  • 3 Garlic cloves – finely chopped
  • A large, grated courgette
  • Lean pork mince (5% fat or less) – 550g
  • Can chopped tomatoes – 400g
  • 2 tsp dried basil
  • 2 tbsp tomato puree
  • Boiling chicken stock – 200ml
  • Salt and freshly ground pepper

Method

  1. Cook the pasta according to packet instructions then drain and set aside
  2. Meanwhile, spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the onion, fennel, garlic, courgette and pork and stir-fry for 4-5 minutes
  3. Add the chopped tomatoes, basil, tomato puree and stock and bring to the boil. Cook for 7 minutes or until piping hot
  4. Season well, stir the pork mixture into the pasta and serve with a salad

Slimming World Presto Pork and Fennel Pasta

Deluxe Mac ‘N’ Cheese Slimming World Recipe

Deluxe Mac ‘N’ Cheese

Ant and I have been very busy this past week. We’re redecorating our downstairs shower room so things have been a bit hectic around here. Kaycee (11) offered to cook dinner for everyone yesterday because it was getting late and we were still busy.
She used the Slimming World Deluxe Mac ‘N’ Cheese recipe from the ‘Best Loved Extra Easy’ recipe book and served it with salad and sausages. You can get syn free sausages from Iceland but I had low-fat Tesco ones for 1 syn each.

It was delicious :o)

Here’s the recipe for anyone who wants to give it a go.

Serves 4
3 syns per serving

Ingredients

Dried macaroni – 400g
Low-calorie cooking spray
Leeks sliced – 2 small or 1 large
Courgettes sliced – 2
Mushrooms sliced – 125g

For the sauce

Cornflour – 2 level tbsp
Skimmed milk – 250ml
Fat-free natural fromage frais – 150g
Mustard powder – 1 tsp
Pinch of grated nutmeg
Salt and freshly ground black pepper
40g reduced fat Cheddar-style cheese*

Method

  1. Preheat oven to 180°C / 160°C Fan / Gas 4
  2. Cook pasta according to packet instructions. When cooked, set aside until needed.
  3. Spray a large non-stick pan with low-calorie cooking spray and cook the leeks, courgettes and mushrooms over a low heat for 8-10 minutes or until softened.
  4. To make the sauce, blend the cornflour with a little of the milk and set aside. Bring the rest of the milk to the boil then stir in the cornflour mixture, stirring continuously. Cook for 1-2 minutes or until thickened, stirring occasionally.
  5. Mix the mustard powder and pinch of nutmeg into the fromage frais then add this mixture to the sauce, beating with a wooden spoon. Stir in most of the cheese.
  6. Drain the pasta and tip it into an oven proof dish. Add the vegetables and sauce** and mix well. Sprinkle the rest of the cheese on the top and bake for 20-30 minutes or until crisp and golden.

Slimming World Mac 'n' Cheese with salad

*We used more cheese because there’s only me actually following Slimming World in our family. I counted the cheese on my portion as my healthy extra and everyone else got a cheesier dish :o)
**The original recipe says to pour the sauce over the top and sprinkle the cheese on then bake. We decided to mix it through the pasta and vegetables. We prefer it this way.

Slimming World Deluxe Mac N Cheese

Deluxe Mac ‘n’ Cheese from Slimming World Best Love Extra Easy Recipe Book

BBQ Gammon – Slow Cooker Slimming World Recipe

Slow Cooked BBQ Gammon

We’re all fans of gammon and BBQ sauce in this house. Everyone was quite excited when we said we were going to make a slow cooked BBQ gammon for dinner.
This is very similar to the BBQ pulled pork recipe I posted last week. We love using the slow cooker at this time of year.

It’s syn free on Extra Easy.

Ingredients:

  • 1.2kg boneless gammon joint, all fat removed
  • 2 onions, thinly sliced
  • 3 peppers (green, yellow and red), diced
  • 1 carton of passata
  • tomato puree – 4 tbsp
  • ground cinnamon – 1 tsp
  • ground ginger – 1 tsp
  • mustard powder – tsp
  • smoked paprika – 2 tsp
  • Worcestershire sauce – 6 tbsp
  • balsamic vinegar – 6 tbsp
  • soy sauce – 2 tbsp
  • granulated sweetener – 2 tbsp

Method

  1. Place the gammon in a large saucepan and cover with water. Bring to the boil and boil for 12 minutes.
  2. Tip the water away then repeat twice more with fresh water. This removes the salt from the gammon.
  3. Place the chopped onions and peppers in the bottom of the slow cooker then put the gammon on top of the vegetables.
  4. In a jug, mix together all the other ingredients then pour them over the gammon.
  5. Cook on medium for 5-6 hours.
  6. Serve with your favourite speed vegetables.

Slimming World Slow Cooked BBQ Gammon

BBQ Pulled Pork – Slimming World

BBQ Pulled Pork

I love pulled pork, it’s one of my favourites. I was really happy that Slimming World has a syn free version 🙂

Serves 4
Syn free on Extra Easy

Ingredients

  • 1.5-2kg pork shoulder, all fat removed
  • 5 tbsp Worcestershire sauce
  • 1 tsp mustard powder
  • 500g passata
  • 3 tbsp balsamic vinegar
  • 2 cloves of garlic, crushed
  • 3 tbsp sweetener
  • Salt and freshly ground black pepper

Method

  1. Mix the passata, Worcestershire sauce, balsamic vinegar, mustard powder, sweetener, garlic and seasoning in a saucepan. Heat and simmer for around 15 minutes or until the mixture thickens.
  2. Sear all sides of the meat in a hot frying pan then transfer to the slow cooker. Pour over the sauce and cook on low for 8-12 hours.
  3. Remove the pork from the slow cooker and allow to rest on a chopping board for at least 15 minutes. Shred the meat using 2 forks and serve, drizzled with the sauce, with a selection of your favourite speed vegetables.

Slimming World BBQ Pulled Pork

Meringue crown fit for a queen! #GBBOBloggers2016

Meringue crown

Kaycee (11) was adamant that she wanted to do the final bake after winning star baker with her apple and cinnamon filo pastry tarts 🙂
She wanted to do everything from the GBBO final! I thought about it but after careful consideration, I had to break it to her that we just wouldn’t have the time.
We settled on making just the 3 layered meringue crown with a banoffee filling.

For half term last week, we were in a caravan at Mablethorpe and watched the GBBO there. We had a cooker but as you can imagine, a caravan kitchen is not the best place to attempt a lot of cooking. It would have been impossible to make everything they made on the bake off!

She didn’t get the chance to start the meringue until last night and she put it all together as soon as she got in from school tonight. On Sunday she had committed to helping her friends with their horses. Monday was back to school and she’d arranged to go with friends Trick or Treating Monday night.

We’re having it for dessert tonight and I can’t wait!

meringue crown

Recipe

To make 1 meringue

4 egg whites
250g caster sugar

For the topping

2 large bananas
200ml double creamed, whipped
Toffee sauce ( we were planning on making own but time just got away from us)

Heat the oven to 130° Fan/150°/Gas 2

Method

Beat the egg whites on medium speed until stiff peaks are formed.

Turn up the speed and add the sugar 1 tbsp at a time, leaving a few seconds between spoons.

When the mixture looks glossy, turn off the mixer.

Draw round a dinner plate onto a piece of baking parchment and place it on a baking tray. Spread the meringue onto the circle. You can pipe a design around the edge at this stage if you like.

Bake in the oven for 1 hour.

After 1 hour, turn off the oven and leave the meringue inside to cool completely.

Place the meringue on a plate.

Whisk the cream until soft peaks form, or whisk for longer if you want to pipe the cream on.

Spread/pipe the cream over the meringue disc and top with sliced banana and drizzle over the toffee sauce.

meringue crown

meringue crown

meringue crown

She got a bit stressed here, thinking her piping wasn’t good enough. I think she did brilliantly :oD

meringue crown

meringue crown

meringue crown

We, that is, Kaycee, Ant and myself would like to thank Jenny for running this wonderful linky. I’m pleased we’ve managed to join in and link up every week. It’s been great fun and both Kaycee and Ant were delighted to be chosen as star bakers :oD

Kaycee started a baking blog a couple of years ago but didn’t keep up with it. Taking part with #GBBOBloggers2016 has really inspired her and made her want to bake and blog more. She’s even started making her own YouTube recipe videos but she’s still learning how to edit so they’re not uploaded yet.
You never know, you may have inspired the next big YouTube baker, Jenny!

Mummy Mishaps

Banoffee Meringue Crown made by Kaycee (9) Inspired by The GBBO

Tudor Jumbles – #GBBOBloggers2016

Tudor Jumbles

Tudor Jumbles I’m running very late with my bake off post this week. We’ve been busy doing home improvements and our plan to make Tudor pies went out of the window! We did spend most of Saturday morning looking for … Continue reading

Lemon and Strawberry Roulade #GBBOBloggers2016

lemon and strawberry roulade

Lemon and strawberry roulade

Ant has spent most of the day in the kitchen making Salasi’s lemon and strawberry roulade. It was totally worth all the hard work because it is delicious!

The BBC Food website has recipes from the show so I’m not going to put the recipe on this post. Here is Selasi’s roulade recipe.

Ant got himself organised. When I was calorie counting, he saved all the black trays from the microwave meals I used to have. He loves them because they have so many uses.

ingredients for lemon and strawberry roulade

He made the sponge in the morning as soon as Asda had delivered our groceries then left it to cool while we had lunch.

This afternoon he made the best lemon curd I’ve ever tasted! We have some leftover, Aiden especially will be very pleased, he loves lemon curd!

lemon curd for the roulade

Just a note about pistachios, I forgot to take into account that they have to be shelled. Ant weighed them and he said it was about 50/50 shells and nuts. We had enough in the end but next time I’ll make sure I remember about the shells!

pistachios for the roulade

lemon and strawberry roulade

lemon and strawberry roulade

lemon and strawberry roulade

I have to admit, it didn’t all go swimmingly! The crack that appeared after it was rolled was very nicely covered by cream and the pistachios!

Mummy Mishaps

Fougasse with cheese and onion #GBBOBloggers2016

Cheese, onion and rosemary fougasse

For last week’s Great British Bake Off challenge, Ant made fougasse. Kaycee wanted to make a meringue pie but we didn’t have much time over the weekend.

red onion, gruyere and rosemary fougasse

Ours was flavoured with gruyere cheese, onion, and rosemary. I tell you what, I’m having great difficulty in stopping myself from devouring it every time I go in the kitchen!

The recipe he used is from the BBC Good Food website and seeing as he didn’t make any changes (apart from using a regular onion because I forgot to buy a red onion!) I’m just linking to the recipe.

Red onion, gruyere and rosemary fougasse

red onion, gruyere and rosemary fougasse

red onion, gruyere and rosemary fougasse

red onion, gruyere and rosemary fougasse

red onion, gruyere and rosemary fougasse

red onion, gruyere and rosemary fougasse

This bread would be the perfect accompaniment to Ant’s french onion soup. I’ll be getting him to make this again when I’m having a day off Slimming World!

 

Mummy Mishaps