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Friday, 24 October 2014

Fast Family Fakeaway - Sweet & Sour Turkey Drummers

I cook the majority of our family meals from scratch and we rarely eat takeaways, but from time to time it's nice to have a night away from cooking, especially if I've been baking all day.  On these occasions the kids might have fishfingers or something equally as easy to throw in the oven.

This recipe is for one of those quick and easy meals for evenings when there isn't a lot of time between school runs and swimming or football, and it's just as quick to prepare as fishfingers, chips and beans, yet it's just as good as a Chinese takeaway. 

The main ingredient is Bernard Matthews Golden Turkey Drummers, which are made from turkey raised on British farms, and don't contain any artificial colours, flavours or preservatives.

 photo turkeydrummers_zps08730b7b.png

The Golden Drummers are just £2 for a 500g bag (approx 10 pieces), and available in Asda, Tesco, Sainsburys, Morrisons, Iceland and Farmfoods.

You can add pineapple to the dish along with the baby corn, but as my kids aren't that keen on pineapple I left it out. The dish takes just 20 minutes to cook, which is the length of time it takes to cook the drummers.

Sweet & Sour Turkey Drummers

Sweet & Sour Turkey Drummers - serves 4

1 packet Bernard Matthews Turkey Drummers
oil
1 yellow pepper, chopped
1 red pepper, chopped
baby corn, chopped
1 jar sweet & sour sauce
chopped pineapple (optional)
  • Place the turkey drummers on a baking tray and bake in a preheated 200C oven for 20 minutes
  • Whilst they're cooking prepare the sauce
  • Heat a little oil in a pan
  • Add the peppers and fry for a couple of minutes until starting to soften
  • Add the baby corn and fry for a little longer
  • Pour in the sauce and mix well, and heat through
  • Once the turkey is cooked cut each in half
  • Stir the turkey pieces into the sauce to coat fully
  • Serve with egg fried rice
Sweet & Sour Turkey Drummers Sweet & Sour Turkey Drummers Sweet & Sour Turkey Drummers Sweet & Sour Turkey Drummers




I'm working with BritMums and Bernard Matthews on this project and have been compensated for my time. Check out more quick and easy meals using frozen breaded turkey by following the hashtag #BootifulMeals

Thursday, 23 October 2014

Eggless Honey, Lemon & Ginger Cake

A couple of weekends ago Jack took pleasure in showing us how to make omelettes. He didn't know that I already knew how to make them as that's something the husband likes to make, on one of the very few occasions that he cooks, but I played along. He had learnt how to make them in school that week and wanted to make sure that we all got to sample the results of his new found skill.

A photo posted by thecrazykitchen (@thecrazykitchen) on


The only problem with making omelettes for 5 people is that it uses a lot of eggs, all of the eggs in fact, which meant that I had to be a little creative when it came to making a cake for tea.

I found a recipe for eggless chocolate cake online and adapted it to make this honey, lemon and ginger cake. The cake makes use of preserved ginger that I'd made earlier in the week when I managed to over order fresh ginger on the online shop, but could be adapted with ground ginger instead.

Eggless Honey, Lemon & Ginger Cake

Honey, Lemon & Ginger Cake

100g butter
2 tbsp honey
300ml boiling water
325g self raising flour
100g caster sugar
1 tsp bicarbonate of soda
grated zest of 1 lemon
2 tbsp preserved ginger, chopped

cream cheese topping
150g full fat cream cheese
1.5tbsp lemon juice (approx 1/2 a lemon)
2 tbsp honey
  • Place the butter & honey in a heatproof bowl
  • Add 300ml boiling water and stir until the butter has melted
  • In a separate bowl mix together the flour, sugar, bicarbonate of soda & lemon zest
  • Add the wet ingredients into the dry, along with the ginger, and mix until well combined
  • Pour the batter into a greased and lined 8" cake tin
  • Bake in a preheated 160C oven for approx 35 minutes, until cooked all the way through
  • Leave to cool in the tin for 10 minutes before turning out onto a wire rack and cooling completely
  • Beat the frosting ingredients together until combined
  • Spread the topping over the cooled cake
This was a very popular cake with the family - very moist and full of flavour.



preserved ginger Eggless Honey, Lemon & Ginger Cake Eggless Honey, Lemon & Ginger Cake

Tuesday, 21 October 2014

Double Chocolate Cheesecake Croquembouche

The Great British Bake Off has been over for a while now but the Great Bloggers Bake Off currently has a showstopper challenge running. I didn't have a lot of time to make an extravagant bake so decided to make some profiteroles as I've made them lots of times before and they don't take very long, and aren't as complicated as they may look. I've called this a Croquembouche due to the shape of it, but I believe that a traditional Croquembouche is 'bound with threads of caramel'. As I didn't have much time I wasn't going to start making caramel so decided to cover them in milk chocolate ganache. If I was making them for a dinner party I would've gone with a dark chocolate ganache and sprinkled it all with flaked almonds, but as it was for the kids I used a sweeter creamy Belgian milk chocolate, and left off the nuts.


It's quite a fiddly business filling all the small choux buns, and in hindsight I should have made them a little larger, but it meant that they fitted into the cone well.


Not bad for a Monday night tea hey?

Double Chocolate Cheesecake Croquembouche

Profiteroles
140g Butter
300ml Water
200g Plain Flour
4 Eggs
  • Preheat the oven to 200C
  • Place the butter and water into a saucepan and heat gently until the butter has melted, bring to the boil.
  • Remove from heat and stir the flour quickly in and beat well until the mixture leaves the sides of the saucepan and forms a ball
  • Leave to cool slightly then gradually beat in the eggs
  • Leave to cool fully
  • Spoon into a piping bad with a plain nozzle and pipe balls onto a greased baking sheet, spaced well apart
  • Bake for 20 minutes until crisp & golden
  • Make a slit in the side of each, and pop back in the oven for 2-3 minutes
  • Remove from oven & cool on a wire rack 
You will now need to make a mould to form the Croquembouche - I used a non stick silicone baking sheet, rolled it into a cone and placed it into a glass to hold it



 photo cone_zps3637e948.jpg

Filling

200g milk chocolate, melted
200g cream cheese

Ganache 
150g milk chocolate
150g double cream
  • Prepare the filling by beating the melted chocolate with the cream cheese
  • Fill a piping bag with a pointed nozzle
  • Squeeze some filling into each profiterole & set aside
  • Add 50g of the chocolate and 50g double cream to a bowl
  • Heat in short bursts in the microwave until warmed
  • Beat together until smooth
  • Dip the base of each profiterole into the ganache and then into the mould
  • repeat with the remaining profiteroles until the mould is full, you have run out of profiteroles or your tower is as large as you want it
  • Place in the fridge until completely set and then remove from the mould/silicone sheet
  • Make the rest of the ganache by warming the cream and chocolate in short bursts in the microwave 
  • Beat together until smooth & pour over the tower
Double Chocolate Cheesecake Croquembouche Double Chocolate Cheesecake Croquembouche Double Chocolate Cheesecake Croquembouche

GreatBloggersBakeOff 

Salmon Two Ways

This is the third post for Fish is the Dish, with the first being Smoked Mackerel Two Ways, and the second being Trout Two ways.  This week it's the turn of the salmon, which is one fish I will buy if I had to buy any (other than a tin of tuna or some pre battered cod).

My favourite way to cook a fillet of salmon is to bake it with a crust on. This can be made with nuts, breadcrumbs and cheese, but I went for a crunchy coconut crust, spiced up with some chilli. The second version was a simple fried salmon fillet, served in a ciabatta with salad and a yogurt dressing. Both dishes were really quick and simple to cook - fast food doesn't have to be unhealthy.

Salmon with chilli & lemon coconut crust


Salmon with chilli & lemon coconut crust - serves 2

2 salmon fillets
4 tbsp shredded coconut
4 tbsp Mayonnaise
1 tsp chilli flakes
zest of 1 lemon
2 tbsp chopped fresh coriander

  • Lay the salmon fillets in a lightly oiled baking dish, skin side down
  • Mix the coconut, mayonnaise, chilli flakes, lemon zest and coriander together
  • Spread over the salmon fillets
  • Bake in a preheated 180C oven for 15 minutes
so simple but so tasty. I am converted and could eat this every day of the week!


Simple Salmon Ciabatta Burger

Simple Salmon Ciabatta Burger - serves 2

olive oil
2 salmon fillets
handful fresh parsley, chopped
2 spring onions, thinly sliced
4 tbsp Natural Greek Yogurt
salt & pepper
2 square Ciabattas
lettuce
  • Heat a little olive oil in a pan
  • Lay the salmon in the pan, skin side down
  • Fry for 4-5 minutes 
  • Season the salmon with salt & pepper before turning it over & frying again for approx 4 minutes, until cooked through
  • Mix the the parsley with the onion & yogurt & season
  • Slice the ciabatta
  • Add some lettuce leaves to the bottom half of the ciabatta
  • Lay on the salmon and top with the yogurt & top half of ciabatta
Serve as it is for lunch, or with a side of fries for a main meal






this post has been commissioned by Fish is The Dish

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