RECIPE: Millionaires Shortbread

RECIPE: Millionaires Shortbread

Today is day 84 of my Day Zero Project.  I really have made a start on my 101 things in 1001 days.  At the end of this post is a new recipe I have tried for Millionaires Shortbread.

I have completed:

Personal

#78 – Write my 101 in 1001 list. 

Image By Aurore D [CC BY 2.0], via Wikimedia Commons

The goals I’ve made a start on are:

Home

#1 – Cook 52 new recipes.  (1/52)

Blog

#19 – Monetise my blog.

#27 – Narrow down blog categories and tags.

#28 – Delete old and irrelevant content from the site.

#29 – Check for broken links once a month (3)

Financial

#32 – Pay of 75% of our debt.  (5%)

#35 – Put away £10 for each goal completed (£10)

#40 – Improve credit score (42 points up in 3 months)

Personal

#64 – Lose 3st (6lb off)

#66 – Read 52 books (11/52)

#67 – Watch 52 movies I haven’t seen before (4/52)

Family

#83 – Play a board game at least once a month for the duration.

#90 – Sing songs with Enfys and Anwen every night.

#92 – Surprise the kids once a month. 

Miscellaneous

#97 – Complete 52 random acts of kindness (1/52)

Millionaires Shortbread
Yields 24
A deliciously moreish sweet treat for caramel and shortbread lovers!
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For the shortbread
  1. 250g plain flour
  2. 75g caster sugar
  3. 175g butter, softened
For the caramel
  1. 100g butter or margarine
  2. 100g light muscavado sugar
  3. 2 x 397g cans condensed milk
For the topping
  1. 200g plain or milk chocolate, broken into pieces
Instructions
  1. Pre-heat the oven to 180'C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.
To make the shortbread
  1. Mix the flour and caster sugar in a bowl.
  2. Rub in the butter until the mixture resembles fine breadcrumbs.
  3. Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
  4. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned.
  5. Cool in the tin.
To make the caramel
  1. Measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved.
  2. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly.
  3. Pour over the shortbread and leave to cool.
For the topping
  1. Melt the chocolate slowly in a bowl over a pan of hot water.
  2. Pour over the cold caramel and leave to set.
  3. Cut into squares or bars.
Adapted from fetchgirl
Adapted from fetchgirl
Beth in a Box https://www.bethinabox.com/

 

#Blogtober17 – (Mostly Homemade Lasagne)

#Blogtober17 – (Mostly Homemade Lasagne)

For the 11th day of #Blogtober17 I’m taking you into the kitchen with me.  I love to cook and I love to play around with recipes. 

Italian inspired dishes are one of my favourite meals to cook.  I love the colours, the texture, the taste.  They are generally a hit with all the family.  (Particularly the younger ones.)

This recipe is for my (mostly) homemade lasagne.  I used to make my own cheesy white sauce but in recent years (particularly with 3 under 4) I have resorted to cheating and buying a yummy Dolmio white lasagne sauce. It works and saves me quite a bit of time. 

I hope you enjoy.

(Mostly) Homemade Lasagne
Serves 6
A delicious (mostly) homemade lasagne that will be a hit with all the family.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 700g Lean Mince Beef
  2. 1 Medium Onion
  3. 1 Handful of Mushrooms
  4. 1 Large Jar of Cheesy Dolmio Lasagne Sauce
  5. 2 Cartons of Garlic & Herb Passata
  6. Dried Lasagne Sheets
  7. 100g Mature Cheddar Cheese
To Prepare
  1. Preheat the oven to 180*.
  2. Fry off the onions and mushrooms in a pan.
  3. Add the beef mince and cook for a few minutes until brown.
  4. Pour in the passata and simmer for 15 minutes.
To Construct the Lasagne
  1. Ladle a layer of the bolognese into a large oven tray.
  2. Add a layer of pasta sheets and cover with the cheesy lasagne sauce.
  3. Repeat the above steps until all bolognese is gone.
  4. Top off the lasagne with the cheese and bake in the oven until cooked.
Notes
  1. Serve with a side salad and enjoy.
Beth in a Box https://www.bethinabox.com/
Tasty Treats – Turkey, Bacon & Egg Meatloaf

Tasty Treats – Turkey, Bacon & Egg Meatloaf

I love tasty savoury food.  I’m a sucker for a sausage roll or pasty.  Unfortunately, these are not very diet friendly.  My friend started slimming world a few weeks ago and she’s been making this amazing Turkey, Bacon and Egg Meatloaf.  It’s SYN free.

I’ve adapted the recipe myself and it’s a hit with all the family.  It works for lunch boxes, midday snacks and I’m sure, if you make a big enough one, it could be a dinner meal. 

I managed to get 14 tasty slices out of mine, which works out at around 105 calories per slice.  It’s certainly a tastier 105 calories than chocolate would be. 

Once it’s cooked, cooled and sliced I simply store in air tight containers in the fridge.  It’s good for a few days too, not that it lasts that long. 

Without further ado, here is the recipe for a gorgeous snack that can be adapted to suit your needs.

Turkey, Bacon & Egg Meatloaf
Yields 14
A moreish savoury snack.
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
  1. 3 Eggs
  2. 1 Small Onion
  3. 3 Mushrooms
  4. 500g Turkey Mince
  5. 10 Rashers of Back Bacon
  6. A sprinkle of garlic powder
  7. 1 tsp Mixed Herbs
  8. A sprinkle of pepper
  9. 1 Loaf Tin
Instructions
  1. Boil the eggs to hard boiled and fry off the onions until soft. Then leave both to cool.
  2. Line the loaf tin with the bacon until covered.
  3. Mix the garlic powder, mixed herbs and pepper into the turkey mince until evenly spaced.
  4. Mix in the mushrooms and cooled fried onions.
  5. Using half of the mince mix, line the bottom of the loaf tin.
  6. Place the cooled hard boiled eggs on top of the layer of turkey mix.
  7. Cover the eggs with the remaining turkey mix.
  8. Wrap the edges of the bacon around the top and cover with any unused rashers.
  9. Cook in the oven on 180 for around 90 minutes. Ensure that the loaf tin is placed inside another pan in case of any spillages.
  10. It can be eaten warm or cold. I prefer it cooled, sliced and refrigerated to snack on when the fancy takes me.
Notes
  1. Play around with it and don't be afraid to add other tastes and flavours.
Beth in a Box https://www.bethinabox.com/

Slow Cooker Sausage & Bean One Pot

 
We all love warming, hearty meals when it’s blowing a gale outside. This week has been particularly wet and miserable and I’ve tried out a new recipe (and adapted it to suit our tastes).

It’s a particularly lovely meal… easy to prepare and easy to eat. I also think it would work well with a little pasta or cous cous.

Boyo isn’t a lover of tomatoes though (despite eating ketchup by the bucket load) and only had sausages and mash. Princess Pants complained that the beans were “too big”. Comma and Hubby thoroughly enjoyed every mouthful.

Next time I try it, I’m going to substitute the Cannellini Beans with Baked Beans and reduce the amount of chopped tomatoes to see if it makes a difference.

So without further ado here is that recipe:

Slow Cooker Sausage & Bean One Pot
Serves 6
A warm & hearty slow cooker meal for all the family.
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Prep Time
30 min
Cook Time
8 hr
Prep Time
30 min
Cook Time
8 hr
Ingredients
  1. 12 Pork Sausages
  2. 3 Leeks (Roughly chopped)
  3. 2 Carrots (Roughly chopped)
  4. 2 Cloves of Garlic
  5. 2 400g Tins of Chopped Tomatoes
  6. 3 400g Tins of Cannellini Beans (Drained and Rinsed)
  7. 300ml Beef Stock
Instructions
  1. Brown Sausages in a frying pan.
  2. Put all ingredients in the slow cooker.
  3. Cook on Low for 6-8 hours.
Notes
  1. Can easily be halved or doubled!
Adapted from BBC Good Food Slow Cooker Favourites
Adapted from BBC Good Food Slow Cooker Favourites
Beth in a Box https://www.bethinabox.com/
Slow Cooked Sunday – Potato & Sausage Casserole

Slow Cooked Sunday – Potato & Sausage Casserole

This is a deliciously warm and hearty casserole perfect for cold winter days!

Slow Cooker Potato & Sausage Casserole

potato & sausage casserolePreparation time: 30 minutes
Cooking Time: Minimum of 4 hours
Serves 4 healthy appetites
WeightWatchers ProPoints per serving: 11

What you need:

  • 2 tsp vegetable oil
  • 8 half fat pork sausages
  • 4 smoked streaky bacon rashers (cut into small pieces)
  • 1 large onion (chopped)
  • 2 garlic cloves (crushed)
  • 400g potatoes (thinly sliced)
  • ¼ teaspoon sage
  • ½ pint chicken stock
  • Salt & ground black pepper

How you make it:

  1. Heat the oil in a frying pan & brown the sausages.  Set the sausages aside.
  2. Add the bacon to the pan and fry for a few minutes until cooked.
  3. Add the onion and fry until golden.  Then add the garlic for around 1 minute before taking off the heat.
  4. Arrange half of the potato in the base of the slow cooker.
  5. Spoon the bacon and onion mixture on top.  Season well with salt and pepper.  Sprinkle with the sage.
  6. Cover with the remaining potatoes.
  7. Pour the stock over the potatoes and top with the sausages.
  8. Cover and cook on high for around 4 hours.
  9. Serve with a generous helping of green beans and enjoy.

The original recipe is taken from Slow Cooking by Catherine Atkinson published by Greene&Golden.

Slow Cooked Sunday – Cheesy Bacon and Chicken Stacks

Slow Cooked Sunday – Cheesy Bacon and Chicken Stacks

I LOVE my slow cooker. I use it for most meals. It’s easy, convenient and I don’t have to worry about cooking once the children are home from school. It is just a case of dishing up at dinner time.

One of my favourites in the slow cooker at the moment is Cheesy Bacon and Chicken Stacks. They are a firm favourite with the whole family. Even Comma loves them.

The best news for the Cook is that they are also exceptionally easy!

chicken

What you need:

  • Chicken breasts
  • Bacon
  • Cheese

What you need to do:

  1. Take 1 chicken breast per person, 2 slices of bacon per chicken breast and 2 slices of cheese per chicken breast. Tear enough sheets of tin foil for each chicken breast.
  2. Stack the ingredients on a sheet of foil: 1 slice of bacon, 1 slice of cheese, chicken breast, 1 slice of cheese and 1 slice of bacon.
  3. Wrap the foil around and place into the slow cooker.
  4. Cook on low for 8 hours or high for 6 hours.
  5. Serve with vegetables, chips or even in a soft bread roll.

They are so easy, yet so tasty. They take all of 10 minutes to prepare and your slow cooker does the rest.

They are completely family friendly. The only thing that worries me with Comma eating them is the salt content; however his portion size is much smaller than everyone else’s.