During schooling from home (thank goodness that is over!!) I tried to get the kids into the kitchen and help make their own snacks and help make tea. We managed to get a few things made together.
I taught myself how to make focaccia. This is the best recipe I have tried. So good.
TRTLMT Banana Choc Chip biscuits from the kids cook a long were a huge hit and semi healthy. They also made an oat apple slice and ANZAC biscuits that day.
The 2 ingredient homemade naan bread from Healthy Mummy are super easy and really yummy. We had ours the same night we made this delicious green chicken curry. So good and definitely making it into the recipe book.
What about you? What have you been cooking?
Today is Shrove Tuesday or Pancake Day so I’m sharing a couple of my favourite pancake recipes with you.
When I’m in the mood for a snack pancake (or out at a show or market) I’ll have Dutch Pancakes or poffertjes. They are so delicious with lemon, icing sugar and a side or whipped butter or cream.
My favourite recipe is made in the Thermomix and can be found here. If you don’t have a thermo try this recipe.
Word of warning though, don’t pour the batter into a small container – you will end up with a batter fountain as the yeast does it’s thing, especially when it’s warm.
I’m a thin pancake girl, much prefer them to the thicker pancakes. Much easier to roll up with yummy fillings like nutella, or strawberries, or chunks of chocolate……
anyways here’s my recipe I’ve been using for years. I can’t remember where it came from originally, no doubt one of mum’s cookbooks.
- 250g plain flour
- 1/4 teaspoon salt
- 2 eggs
- 500ml milk
- butter, for frying
- Chuck the flour and salt into a mixing bowl
- Break the eggs into a bowl and then add to flour
- Add half of milk and whisk
- Add the rest of the milk. Whisk until smooth
- Heat a fry pan over a low heat.
- Add butter, allow to melt and start to bubble.
- Using a soup ladle spoon some batter into the pan and swirl the pan to cover the bottom.
- Cook til loose and golden on the bottom then flip (about 30 seconds)
- Cook on the other side for about 30 seconds.
Serving suggestions – lemon and sugar, chocolate chunks, chocolate sauce, cream, nutella, strawberries
It’s been awhile since I blogged a recipe and one of the things on my list this year is to share more recipes with you all. Today’s recipe was found at What’s In The Pan and modified to suit our family and what ingredients I had on hand in the pantry.
This recipes serves 2 adults and one 7yo (The 3yo is too fussy for her own good and just ate the salad and potatoes)
Take your pork from the fridge at least 20 minutes before you season them and make sure they are fully defrosted if they have been frozen. Warm (room temperature) meat cooks more evenly than cold.
- 2 tablespoons butter
- boneless pork chops (we used 2 pork medallions and a larger pork steak
- 1/4 cup plain flour
- 1 teaspoon GIG Tuscan Capsicum dip (or mixed herbs or Italian seasoning)
- Salt and freshly ground pepper to taste
Creamy Garlic Sauce:
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 tablespoon flour (or use leftover flour from pork chops dredging) – I used about 1 1/2 tablespoons for a slightly thicker sauce
- 1/2 cup white wine
- juice of 1 lemon
- 1/2 cup chicken stock
- 1/2 cup cream
- 1 teaspoon GIG Tuscan Capsicum dip (or mixed herbs or Italian seasoning) – I left this out as I used the seasoned flour
Mix the flour and seasoning in a large bowl or zip lock bag. Chuck your chops in the floor and coat well.
Heat your butter in a large heavy based pan over a medium high heat. I like to add a dash of olive oil so the butter doesn’t brown as quickly.
Add your pork chops and sear for about 4-5 minutes each side. Remove pork from the heat and transfer to a plate. Cover to keep warm
Creamy Garlic Sauce
- Return your pan to the heat, add butter and garlic and cook for about 2 minutes over a medium heat. Add flour to the butter mixture and stir well.
- Slowly add the wine, stirring as you add and scrap any brown bits from the bottom of the pan. Lots of flavour there!
- Add your lemon juice, stock and cream. Stir.
- Add seasoning. Allow to simmer for 2-3 minutes. Taste your sauce and add more if needed.
- Reduce your heat and return your pork (& any accumulated juices) back to the pan.
- Reheat on low for 2-3 minutes, depending on the thickness of your pork – thicker pieces will take a bit longer.
We served this with salad (mostly fresh from our garden) and homemade potato wedges.
This week we decided to have a stir fry but weren’t sure what meat we wanted so off to the butcher’s to get our meat for the fortnight and pick out something to be the star of our stir fry.
I ended up picking a super yummy pork fillet (it’s my favourite cut of pork and I use it in so many recipes) and made this super delicious pork stir fry.
A favourite recipe from my Grandmother
A family favourite and often requested at Christmas time.
Onto week 2…..
KFC Style chicken (also known as popcorn chicken) & potato mashies. Love our KFC style chicken and the mashies are so delicious. A new way to use up any leftover mashed potato.
We actually skipped a day because my inlaws took us out for tea so that was why there was no insta pic on Thursday night.
Friday was Beef and Bacon Pasta bake. Another family favourite. Heaps of leftovers. Really easy to make. Only thing I do different from the recipe is to pre cook my pasta and then stir it into the meat mixture.
Saturday night was Teriyaki Pork Meatballs, Steamed Rice and Vegetables*. Seriously yummy. We hadn’t made this before but definitely will again. The meatballs were really nice and the sauce wasn’t overpowering.
This one is a favourite of mine. Makes heaps. Freezes well. Great for entertaining too. Creamy chicken vol-au-vents
Nearly done. Tonight we had potato topped meatloaf. Must be good, I had 2 helpings. Seriously it is good. And I’m not a huge fan of meatloaf.
Second last night and I swapped out another mince meal for Orange & Ginger Pork. Yummy and something quick and easy.
Wednesday was our wedding anniversary so I wasn’t cooking.
And bringing the first of my 14 day challenges to a close we had beef strog from the EDC. Another family favourite.
I’ll be back in a couple of weeks with the next challenge for myself. I hope you enjoy these recipes I’ve shared.
* this recipe is part of the 2015 ThermoFunkies Club. It’s well worth the $37
I’m really looking forward to this. For the next 14 days I’m cooking Thermomix main meals. What meals you ask? Well wait no more cause here’s the list…….
- Honey Chicken with rice
- Potato topped meatloaf & veggies
- Moroccan style roast chicken and roast vegies
- Teriyaki Pork Meatballs, Steamed Rice and Vegetables
- Creamy bacon & basil bowtie pasta (Thermofun 2014 p56)
- Creamy Chicken Vol au Vents
- honey beef and steamed rice
- potato mashies & popcorn chicken
- beef strog (EDC)
- beef & bacon pasta bake
- chicken mornay
- devil snags and mashed potato
- beef rissoles
- beef pies
Won’t be cooking them in this order but that’s what we’re having. Lots of chicken and beef, hubby will be happy.
I’ll be back in a week to give you the first 7 days of recipes, photos and opinions 🙂
As you know, I LOVE cooking and baking and I’ve decided to challenge myself to do a few 2 week challenges and then you get the recipes PLUS I’ll be sharing our opinion on whether it’s a yay or nay.
So what are the challenges?
- 14 days using YIAH in our main meal
- 14 days of Thermomix main meals
- 14 days of baking with YIAH
- 14 days of baking with Thermomix (are you sensing a theme lol)
- 14 of recipes from Pinterest
- ????? who knows – I’m open to ideas
Starting on Tuesday I’ll be back posting what I’m cooking for the fortnight starting with using my Thermo for 14 main meals
You can now find previous In the Den Kitchen posts here or on Pinterest. Clicking Recipes in the menu above will also take you to my In the Den Kitchen Pinterest board. I’m slowly reworking some older posts so they will show up there too.
Links to any Your Inspiration at Home (YIAH) products will take you to my YIAH page. You can shop in Australia, New Zealand, USA & Canada from my page. If you are interested in learning about YIAH jump over to my Facebook page.
The other week we felt like something a little different from our usual chicken dishes so I decided to whip up a quick stir fry. It turned out ok so I’m sharing the recipe with you.
YIAH products mentioned:
Asian Inspired Dukkah