How to Make Slow cooker whole chicken

Ingredients

1 large chicken

Method

STEP 1

Heat the slow cooker if necessary and add a splash of water to the base. Scrunch up some foil to make a trivet to sit in the base of the bowl to rest the chicken on. Put the chicken into the pot and season the skin. Cover and cook on Low for 5 hours or until the leg or wing feels very loose when you wiggle it. Tip the juices inside the chicken out as you lift it out.
STEP 2

Brown the chicken skin under the grill or carve the chicken before anyone sees it. Spoon the liquid out of the base of the pan to use as gravy, there won’t be much but it will have a good flavour.

You can read Full Here : https://www.bbcgoodfood.com/recipes/slow-cooker-chicken

Roast sea bass & vegetable traybake How To Make

Ingredients

300g red-skinned potatoes , thinly sliced into rounds
1 red pepper , cut into strips
2 tbsp extra virgin olive oil
1 rosemary sprig, leaves removed and very finely chopped
2 sea bass fillets
25g pitted black olive , halved
½ lemon , sliced thinly into rounds
handful basil leaves

Method

STEP 1

Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
STEP 2

Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.

You can read Full Here : https://www.bbcgoodfood.com/recipes/roast-sea-bass-vegetable-traybake

Kale & apple soup with walnuts Easy Recipes

Ingredients

8 walnut halves , broken into pieces
1 onion , finely chopped
2 carrots , coarsely grated
2 red apples , unpeeled and finely chopped
1 tbsp cider vinegar
500ml reduced-salt vegetable stock
200g kale , roughly chopped
20g pack of dried apple crisps (optional)

Method

STEP 1

In a dry, non-stick frying pan, cook the walnut pieces for 2-3 mins until toasted, turning frequently so they don’t burn. Take off the heat and allow to cool.
STEP 2

Put the onion, carrots, apples, vinegar and stock in a large saucepan and bring to the boil. Reduce the heat and simmer for 10 mins, stirring occasionally.
STEP 3

Once the onion is translucent and the apples start to soften, add the kale and simmer for an additional 2 mins. Carefully transfer to a blender or liquidiser and blend until very smooth. Pour into bowls and serve topped with the toasted walnuts, and a sprinkling of apple crisps, if you like.

You can read Full Here : https://www.bbcgoodfood.com/recipes/kale-apple-soup-walnuts-0

How To Create Baked eggs brunch

Ingredients

2 tbsp olive oil
2 leeks , thinly sliced
2 onions , thinly sliced
2 x 100g bags baby spinach leaves
handful fresh wholemeal breadcrumbs
25g parmesan (or vegetarian alternative), finely grated
4 sundried tomatoes , chopped
4 medium eggs

Method

STEP 1

Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.
STEP 2

Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.
STEP 3

Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.

 

You can read Full Here : https://www.bbcgoodfood.com/recipes/baked-eggs-brunch

Sugar Cookies Recipe

Ingredients

For the Cookies

  • 1 Cup Butter unsalted, softened
  • 1 Cup Sugar
  • 1 Egg large
  • 1/2 Teaspoon Vanilla
  • 3/4 Teaspoon Almond extract
  • 3 Cups Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 1-2 Tablespoons Cream optional

For the Icing

  • 3 Cups Powdered Sugar
  • 4 Tablespoons Milk
  • 2 Tablespoons Light Corn Syrup
  • 1/2 Teaspoon Vanilla Extract
  • Food coloring of choice

Instructions

  • Mix the softened (not melted) butter with the sugar for 1 1/2 minutes until light and fluffy.
  • Add the vanilla, almond and egg and beat again.
  • Add dry ingredients and mix until combined. Dough is soft and crumbly, but should ball up as you grab it and press it to form the ball. Wrap tightly in saran wrap to rest in the fridge for 10 minutes. If it needs to rest longer you will need to let it sit on the counter to soften from the chill of the fridge.
  • Roll to 1/2 -inch thick (whatever you like) over a very, very light dusting of powdered sugar, never flour as it weighs the dough down.
  • Cut into shapes and place on a parchment lined baking sheet.
  • Bake at 350 for 7-8 minutes.
  • Cookies will not be brown, if you like them soft. If you like them crisp, then let the edges brown just slightly.

Icing

  • In a bowl, add the powdered sugar, milk, corn syrup, and vanilla. Mix together until smooth, shiny.
  • Frost cookies using a piping bag and small tip.

You can read Full Here : https://ohsweetbasil.com/sugar-cookies/

Green gazpacho

Ingredients

100g bag baby spinach
2 garlic cloves
1 large cucumber , deseeded and chopped
½ green chilli , deseeded
½ small pack parsley
½ small pack basil
½ small pack mint
1 ripe avocado , stoned and peeled
4 spring onions , topped and tailed
200g natural yogurt
2 tbsp sherry vinegar
drizzle of extra virgin olive oil or rapeseed oil
handful pea shoots
edible flowers ice cubes, to serve (see tip, below)

Method

STEP 1

Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
STEP 2

To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.

You can read Full Here : https://www.bbcgoodfood.com/recipes/green-gazpacho

Roast chicken with sweet potato gremolata salad Recipes

Ingredients

1 lemon
1 ½kg whole chicken (free-range or organic), fat from inside the neck cavity removed
3 tbsp finely chopped parsley leaves (reserve the stalks)
2 sweet potatoes (175g/6oz each)
2 red onions , cut into wedges
1 tsp fennel seeds
7 whole garlic cloves
2 tsp extra virgin rapeseed oil
125g bag baby spinach , washed
4 heaped tbsp pomegranate seeds

Method

STEP 1

Heat oven to 200C/180C fan/gas 6. Grate the zest and squeeze the juice from the lemon into 2 bowls, then push the wedges inside the cavity of the chicken with the parsley stalks. Put the chicken in a roasting tin and roast for 30 mins.
STEP 2

Meanwhile, scrub the sweet potatoes (no need to peel) and cut into chunks. Put in another roasting tin with the onions, fennel, and 6 whole garlic cloves, then toss with the oil. When the chicken has had its 30 mins, put the potatoes in the oven and roast for 30-40 mins more.
STEP 3

Meanwhile, finely chop the remaining garlic clove for the gremolata, then mix with the lemon zest and parsley. Mix the lemon juice, oil and some black pepper in a bowl.
STEP 4

Remove the chicken and potatoes from the oven. Cover the chicken and leave to rest. Stir half the gremolata mix into the lemon juice and oil. Stir the spinach through the potato mix and return to the oven for 2 mins to wilt. Tip into the lemon dressing and toss well. Carve a chunk of breast meat from the chicken (you need about 140g), remove the skin, then cut into pieces. Toss into the salad with the pomegranate seeds, then serve scattered with the remaining gremolata.

You can read Full Here : https://www.bbcgoodfood.com/recipes/roast-chicken-sweet-potato-gremolata-salad-0

Spicy vegetable pilau with cucumber raita

Ingredients
For the pilau

2 garlic cloves
1 tbsp rapeseed oil
1 large onion , quartered and sliced
thumb-sized piece ginger , chopped
1 cinnamon stick
½ tsp cumin seeds
seeds from 8 cardamom pods
1 tsp ground turmeric
1 tsp ground coriander
1 red chilli , halved, deseeded and sliced
1 large red pepper , deseeded and diced
50g freekeh
350ml vegetable stock (made with 2 tsp reduced-salt bouillon powder)
25g sultanas
½ pack coriander , chopped
40g cashew nuts

For the raita

1 garlic clove
150ml pot bio-yogurt
¼ cucumber , grated
2 tbsp chopped mint

Method

STEP 1

Chop the garlic for the pilau and set aside. Finely grate the garlic for the raita and put in a bowl. Heat the oil for the pilau in a large open pan, and fry the onion and ginger for 5 mins until softened. Stir in the whole and ground spices, and cook for a few secs to release their aromas. Add the chilli, red pepper and freekeh, stir briefly, then tip in the stock and sultanas. Simmer for 15 mins until the freekeh is tender but still nutty, adding the chopped garlic for the final 2 mins. The stock should have reduced and absorbed into the freekeh now.
STEP 2

Meanwhile, finish the raita by stirring the yogurt, cucumber and mint into the grated garlic.
STEP 3

When the pilau is cooked, stir in the coriander and cashews, and serve with the raita.

 

You can read Full Here : https://www.bbcgoodfood.com/recipes/spicy-vegetable-pilau-cucumber-raita

The best spaghetti bolognese recipe

Ingredients

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince

For the bolognese sauce

2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half

To season and serve

75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

Method

STEP 1

Put a large saucepan on a medium heat and add 1 tbsp olive oil.
STEP 2

Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
STEP 3

Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
STEP 4

Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
STEP 5

Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
STEP 6

Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
STEP 7

Add the 75g grated parmesan, check the seasoning and stir.
STEP 8

When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
STEP 9

Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

 

You can read Full Here : https://www.bbcgoodfood.com/recipes/best-spaghetti-bolognese-recipe

Veggie meatballs with tomato courgetti Recipes

Ingredients

3 garlic cloves

For the veggie meatballs

2 tsp rapeseed oil , plus extra for greasing
1 small onion , very finely chopped
2 tsp balsamic vinegar
100g canned red kidney beans
1 tbsp beaten egg
1 tsp tomato purée
1 heaped tsp chilli powder
½ tsp ground coriander
15g ground almonds
40g cooked sweetcorn
2 tsp chopped thyme leaves

For the tomato courgetti

2 large or 3 normal tomatoes , chopped
1 tsp tomato purée
1 tsp balsamic vinegar
2 courgettes cut into ‘noodles’ with a spiralizer, julienne peeler, or by hand

Method

STEP 1

Finely chop the garlic. Heat the oil in a large pan and fry the onion, stirring frequently, for 8 mins. Stir in the balsamic vinegar and cook for 2 mins more. Meanwhile, put the beans in a bowl with the egg, tomato purée and spices, and mash until smooth. Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions. Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.
STEP 2

Heat oven to 220C/200C fan/gas 7 and bake the veggie meatballs for 15 mins until firm. Meanwhile, put the tomatoes, tomato purée and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.

 

You can read Full Here : https://www.bbcgoodfood.com/recipes/veggie-meatballs-tomato-courgetti