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Tuesday, 26 May 2015

Cinnamon Cake with Mascarpone & Caramel filling {and 30+ more ways with mascarpone}

What would you do with a tub of mascarpone that needed using up?

Eat it straight from the tub alongside a dessert?

Make cheesecake or tiramisu?

A couple of weeks ago I had a tub that was close to its use by date so I decided to make a cake, and use the mascarpone as a filling. I didn't have enough chocolate spread in my cupboard to make my usual easy filling of cream cheese & chocolate spread (I would've substitute the cream cheese for mascarpone), but I did have some homemade caramel sauce lurking at the back of the fridge, which I thought would go perfectly with the cinnamon cake.

Cinnamon Cake with Mascarpone & Caramel filling

Cinnamon Cake with Mascarpone & Caramel filling

4 medium eggs (approx 230g weighed in their shells)
230g butter, softened
230g caster sugar
230g self raising flour
1 tbsp cinnamon

filling
250g mascarpone
60g caramel sauce
1 tsp cinnamon
1 tbsp icing sugar
  • beat the butter and sugar together until pale & creamy
  • beat the eggs in one at a time until well combined
  • sift the flour & cinnamon together and fold into the batter
  • divide mixture between two greased & lined 8" sandwich tins
  • bake in a preheated 180C oven for approx 20 minutes, until springy to the touch and lightly browned
  • leave to cool in the tins for approx 10 minutes before turning out on a wire rack to cool completely
  • beat half of the mascarpone with the caramel sauce, until smooth
  • beat the remaining half with the cinnamon & icing sugar
  • spread each of the fillings onto the base of each cake, and sandwich together


Cinnamon Cake with Mascarpone & Caramel filling Cinnamon Cake with Mascarpone & Caramel filling

Check out my Pinterest board for 30+ more ways with mascarpone

Sunday, 24 May 2015

Bank Holiday Slow Cooker Pulled Pork

Bank holidays are usually a time to get together with friends and family, and this weekend we did just that. On Friday night we attended a football presentation for my eldest and then went onto the local pub with friends for a few drinks (and discovered yummy buffalo wing flavour pretzel pieces). On Saturday we had friends over, who brought with them some lovely sweet peas, and we spent time catching up over a few drinks whilst the kids played football in the garden.

 sweet peas

Sunday was a family day, spent celebrating the 2nd birthday of a special little boy (and a new bike, chocolate cake and a game of Pictionary).

 photo william_zpsyeven8mj.jpg  photo william present_zpstkouvkgi.jpg  photo william cake _zpsdgsutnfe.jpg  photo pictionary_zpszxspusor.jpg

As I didn't want to spend the day cooking I went to my go-to meal that enables me to spend as little time as possible at the cooker whilst guests are here, but never fails to impress. Slow cooker pulled pork is so easy to prepare, and I usually cook it the day before we need it and then reheat it in a shallow dish covered with foil, in the oven alongside baked potatoes.

I usually cook the pork on a bed of onions which I then blend with some of the juices and bbq sauce to make a gravy, however this time I added apples along with the onions and then added them to the pork once it had been shredded.

 Slow Cooker Pulled Pork

Slow Cooker Pulled Pork - serves 8

1.5kg - 2kg pork shoulder joint
pulled pork seasoning (you can find my recipe for bbq seasoning here
3 eating apples, cored & sliced
5 onions, peeled & sliced
400ml cider (or cola, dr pepper or apple juice)
bbq sauce
  • remove any netting or string from around the pork joint
  • pat the pork dry and rub the seasoning all over
  • add the apples & onions to the bottom of a slow cooker pot
  • place the pork on top
  • pour the cider into the pot 
  • cook on high for approx 5 hours, or until the pork falls apart easily
  • remove any fat & discard
  • using 2 forks, shred the pork
  • drain the apples & onions from the cooking liquid & stir into the pork
  • stir some bbq sauce into approx 200ml of cooking liquid and pour over the pork
  • serve with soft bread rolls, baked potatoes & coleslaw


 Slow Cooker Pulled Pork  Slow Cooker Pulled Pork Slow Cooker Pulled Pork Slow Cooker Pulled Pork

I made a little video showing how I made the pulled pork, just please excuse the poor sound quality & the annoying beeps from my GoPro!


More delicious pulled pork recipes can be found on the Love Pork website here.



This post was commissioned by Love Pork. 
Follow the #AchieveLazy hashtag for more pulled pork ideas.


Thursday, 21 May 2015

Chicken and Mushroom Korma

Many families like to enjoy a curry together, either at home or at their local curry house, and our family is no exception. The kids love a korma, whilst myself and the husband usually like something with a bit more of a kick. Therefore, when I'm cooking a curry at home, I usually make a korma and then add extra spice to ours.

This recipe is really easy to make, and shows that a homemade curry from scratch doesn't have to take as long as you may think. You can also save time when making your next curry by doubling up on the paste and storing it in a jar in the fridge. I like to use coconut milk as it adds a nice flavour, but you can substitute with cream if you like it richer. I also absolutely love mushrooms, and adding them towards the end with the chicken ensures that they stay plump and don't become overcooked. The chicken can be substituted for extra mushrooms or additional vegetables to make a vegetarian version.

Chicken and Mushroom Korma

Chicken and Mushroom Korma - serves 4

paste
1 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp caster sugar
1/2 tsp salt
1 tbsp crushed garlic
2 tbsp vegetable oil

curry
2 tbsp vegetable oil
2 onions, finely sliced
2 tbsp water
400g can coconut milk
500g chicken breast, cut into 2-3cm pieces
500g chestnut mushrooms, quartered
fresh coriander
  • mix all the paste ingredients together and set aside
  • heat the oil in a large pan and add the onions
  • fry over a moderate heat until softened
  • stir in the paste and water and continue to fry over a moderate heat until the oil begins to separate from the spices
  • stir in the coconut milk and bring slowly to a boil
  • stir in the chicken and mushrooms and turn down to a gentle simmer
  • cook for an additional 20 minutes, until the chicken is cooked throug
  • serve with fresh coriander and boiled basmati rice

Chicken and Mushroom Korma Chicken and Mushroom Korma Chicken and Mushroom Korma Chicken and Mushroom Korma




This recipe was commissioned by the Just Add Mushrooms campaign

Wednesday, 20 May 2015

Simple Summer Salsa

Sometimes at the weekend, when we have hungry house guests passing through, and I've not even thought about what we're having for dinner, I bring the tortilla chips out. As you can't eat tortilla chips without something to dip them in, I like to rustle up a fresh tomato salsa and an avocado salsa.

 photo red salsa_zpsvzsbg4jz.jpg


Tomato Salsa

6 ripe red vine tomatoes, chopped
2tsp caster sugar
1/2 red onion, chopped
tbsp chopped red chilli
tbsp chopped coriander
  • Mix everything together
 photo green salsa_zpsiemqq9o3.jpg

Avocado & Mango Salsa

1 avocado, chopped
1 mango, chopped
1/2 red onion, chopped
juice of 1 lemon
tsp caster sugar
tsp chopped red chilli
tsp chopped coriander
  • Mix everything together
 photo red salsa 2_zpsa4xsasi7.jpg  photo green salsa 2_zpsr90kzdgu.jpg

This particular time I also put together some individual bowls of cheesy nachos with mixed grated cheese with sliced jalapenos on the top.

 photo nachos_zps42vkhgxv.jpg

The making of the salsa's was made much easier with the use of Daregal chopped and frozen herbs. The herbs are grown and harvested in France and Spain, and then washed, chopped and frozen for consumer convenience. They are perfect for using in Salsa as I've done here, as well dressings, marinades, soups and sauces.

 photo frozen herbs_zpsepqrw7xn.jpg  photo frozen chilli_zps0do8qpum.jpg  photo frozen coriander_zpsfcfbxwqj.jpg


I was provided with samples free of charge

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