Slow Cooker Pineapple Chicken

I love my slow cooker dishes and this is another that is really simple to prepare and quick to cook either in the slow cooker or oven.
I have added capsicum, broccoli and other vegetables (whatever is in the fridge) and added cashews to serve to make it a more complete meal.
Serve with rice.


Slow Cooker Pineapple Chicken

Ingredients

• 3-4 Chicken Breasts (about 2 lbs)
• 1 can of pineapple in juice (tidbits, chucks, rings, it doesn’t matter)
• 1 medium onion
• 2 TBSP soy sauce
• ½ cup chicken broth

Instructions

1. Chop onion and place in crock pot.
2. Place Chicken Breast on top of onion.
3. Dump the can of pineapple (juice and all) over the chicken.
4. Dump the soy sauce and the chicken broth on top of everything.
5. Cover and cook on HIGH in the crockpot for 4-5 hours or on low for 6-8
6. hours.
7. Serve over rice and with a steamed veggie

Heart Shaped Birthday Cake

It's been a bit of a crazy time for us with John away in South Sudan since August. I was determined this year to not put huge pressure on myself to create the perfect birthday part and cake for Isabella. Memories of previous year's efforts and the dramas in creating them still inter for us all!

I'd used the idea of surrounding the cake with white chocolate covered biscuit fingers last
year and it worked really well...and meant the icing around the cake didn't have to be perfect. I also replicated the paper cut out number (for birthday years) with sprinkles around it...although this didn't stand out as well as last year.

I had found the instructions for making the heart on Pintrest. It just seemed too good to be true - simple and very effective - and it was. The key was finding a square and round tin that were the right size. To figure this out I held the round tin up to the edge of various square tins until I got the right fit.


Isabella asked for a chocolate cake. I used an easy recipe from Sophie Gray's 'Enjoy'. See below
I tried making the cakes the same height by putting the same level of mixture in them...this didn't work but it was easy enough to slice a layer off the higher one.

I made Butter Cream Icing - I like this because it is easy to use and can be whipped up in the food processor. See below

I used pink tubular wafers to put around the outside and added a ribbon to make sure they stayed put.
A good end result, minimal fuss and no stress!



DANA'S CHOCOLATE CAKE 
from Destitute Gourmet by Sophie Gray
Very moist cake, freezes well, either process in food processor or put all in
bowl and beat together.
1 & 2/3 c flour
1 & 1/2 t baking soda
1 & 1/2 c sugar
2/3 c cocoa powder
1 t salt
1 & 1/2 c milk
100g butter, melted
2 eggs
1 t vanilla essence
Oven at 180 C, grease a 20cm loose-bottom cake tin and line bottom - it is a very liquid mix and you don't want it to leak!! Put all ingredients into
processor and mix until smooth. Pour into tin, bake 50 min to 1 hour, check if done with skewer.

Butter Cream Icing
125 g softened butter
1 tbsp warm milk
flavouring of your choice
colouring of your choice
375 g icing sugar


Put the butter, milk and any flavour or colour in a mixing blow. Sift in the icing sugar a little at a time and beat well between each addition until it has all been incorporated and the mixture is light and creamy.

Lemon and Gin Cake

I'm not sure how this cake has not been included on my blog previously. It's a real favourite and is one that is requested for special occasions and birthday cakes.

Gin and tonics with lemon or lime are a favourite of mine so I was thrilled (several years ago now) to find a cake recipe that includes some of these ingredients.

It is definitely best served with plain yoghurt to balance the sweet syrup that is poured over the top. I usually double the syrup recipe to ensure there is lots to cover the cake.




Lemon and Gin Cake

SERVES: 12This gorgeous sponge-like lemon cake is soaked in a lemon and gin mixture immediately after removing from the oven.

200g butter
1@1/2 cups sugar
zest of 2 lemons
4 x size 6 (medium) eggs 
3 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup milk (at room temperature)

Preheat the oven to 160ºC (fan-bake). Prepare a 24cm loose-bottomedcake tin by lining the base with baking paper, brushing the sides with butter and dredging lightly with flour.

To make the cake, cream the butter, sugar and lemon zest until light and fluffy. Beat in the eggs one at a time.

Sift the flour, baking powder and salt together, and fold carefully into the egg mixture. Add the milk and stir in gently. Pile the mixture into the preparedcake tin. Bake for 50-60 minutes or until the cake shrinks from the sides of the tin. This can also be made in 6 small loaf tins which would be baked for about 25 minutes.

For the topping
1/2 cup caster sugar
juice of 2 lemons
4 tablespoons gin

While the cake is cooking, prepare the topping and the decoration. To make the topping, stir the caster sugar, lemon juice and gin together. 

For the decoration
1 small lemon
1/2 cup sugar
1 cup water 

To make the decoration, slice the lemon finely. Melt the sugar in the water, bring to a simmer and gently poach the lemon slices for 10 minutes. Remove slices to drain. When the cake is removed from the oven, pour topping mixture over the hot cake. Add the lemon slices around the edge of the top of the cake and allow to cool. 

Salmon Terrine with Apple, Cucumber and Caper Salad

I was lucky to be invited to join a group that gets together for 'degustation' type dinners where each couple contribute a course. This dinner had a '5 Nations' theme based on the Rugby tournament.
Lynn (my partner for the night) and I selected 'France' as our theme country and were given 'starters' as a course.

We did a trial of the terrine which was very successful. The 'relish' is supposed to be a small amount on the side but we really liked it so increased it to a salad!

This really is a super super easy dish and one that can be be made in advance. My trustee mandoline ensured the salad was very uniform in size and quick to prepare. The hardest part (seriously) is cutting it thinly and keeping it in shape. We did this by having it very cold and using a very sharp wet knife.

We served it with french bread crisped in the oven and the 'salad/relish.

Themed berets, preparing to serve the terrine. 

It is very rich so each serving only needs to be small.

While not an inexpensive dish, due to the fact that it was so easy to make and could be made in advance I will be making this again for a special meal or occasion.

The recipe comes from NZ Cuisine online - my never fail go to when hunting for special recipes.


Salmon Terrine with Apple, Cucumber and Caper Salad
SERVES: 8-10This recipe is best started a day before serving to allow the creme fraiche and salmon time to set

I used smoked salmon pieces in the mousse – they’re the fatty bits from the belly and tail, which have more flavour.

450g smoked salmon pieces (I used Southern Ocean)
100g full-fat cream cheese
2 tablespoons chopped dill fronds, plus extra sprigs to serve
300g creme fraiche or quark
juice of 1 lemon
pinch of hot cayenne pepper
400g smoked salmon slices

Place the salmon pieces, cream cheese and dill in a food processor and process until just combined. Transfer to a bowl and stir through the creme fraiche or quark. Add the lemon juice and cayenne pepper to the mix then gently fold them through.

Line the base and sides of a terrine dish or loaf tin with cling film (a little water sprinkled inside helps the film adhere), leaving enough overhang to wrap over the terrine later. Arrange the salmon slices over the base and sides of the dish (save some for the top). Spoon in the mousse filling then cover with the remaining salmon. Cover with the overhanging cling film then chill overnight or for at least 8 hours. Lift out of the dish then invert on to a serving plate. Top with dill sprigs then serve with the relish (recipe follows).

Apple, cucumber & caper relish2 green apples, peeled and cored
4 tablespoons white wine vinegar or apple cider vinegar
2 tablespoons capers, drained
1⁄3 cucumber (or 2 Lebanese cucumbers), peeled, deseeded and diced into 5mm pieces
1 tablespoon finely chopped chives
2 tablespoons grated horseradish (I used a sauce and it worked well)

Slice the apples very thinly then cut into fine matchsticks. Sprinkle with the vinegar (this prevents browning). Chop the capers to form a fine paste. Mix the apple, capers, cucumber, chives and horseradish together then season with freshly ground black pepper.

Slow Cooker Chicken and Vegetable Curry

I love the ease of preparing a meal and just leaving it to cook for several hours. I also love a good curry. I have not been able to make to many I have been happy with in the slow cooker but this one is great.
I cooked it for only about 5 hours on slow but my slow cooker is reasonably fast.
I also thickened the sauce a little bit near the end of cooking.
I used potato, kumera, cauliflower, beans, onion and red pepper.

I substituted cayenne pepper with chilli flakes and served it with a dollop of plain yoghurt to take the spicy edge off for my little person.

This one is a make again for sure.



Slow Cooker Chicken and Vegetable Curry

Ingredients:

• 1.5 lb. (~700 g) boneless chicken breasts or thighs, cut into chunks
• 6 cups of veggies, chopped (I used one cup each of onion, carrots, green beans, broccoli, tomatoes and red bell pepper. Use what you like or have on hand.)
• 1-14 oz can (~400 ml) of full fat coconut milk
• 1 cup crushed tomatoes (or tomato sauce)
• 1 cup water
• 1 Tablespoon cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 2 teaspoons garlic powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper, optional (I used chilli flakes)

Directions:

1. Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot.
2. Stir in the coconut milk, crushed tomatoes and water. Then add the spices: cumin, ground coriander, ginger, garlic, cinnamon, salt and cayenne pepper. Stir to combine everything.
3. Cook on low for 5-6 hours. [I cooked mine for 8 hours overnight since my current crock pot does not have an automatic shut off function, though, at it came out perfect nonetheless.]
4. Serve. Would be great over cauliflower rice, but it’s tasty on its own, too.

White Bean Salad with Haloumi, Asparagus and Seared Tomatoes

I have had haloumi in the fridge for ages and really needed to use it and wanted a recipe with asparagus  since it is in season at the moment. This recipe was pretty easy to make and the end result was good.
I'd use more lemon next time and make sure the haloumi is served at room temperature. I served it cold from the fridge which was not ideal.





White Bean Salad with Haloumi, Asparagus and Seared Tomatoes

Ingredients

• 1 1/2 C of cooked white beans (or a 400g can, rinsed and drained)
• 1/4 C roughly chopped fresh mint leaves
• 1/2 tsp lemon zest
• 1/2 Tbsp freshly squeezed lemon juice
• 2 Tbsp extra virgin olive oil
• 6 asparagus spears, woody ends removed
• 6 cherry tomatoes, halved
• 100g haloumi cheese, drained and sliced

Method

1. In a large bowl combine beans, mint leaves, lemon zest, lemon juice and 1 tablespoon of olive oil and toss to combine. Divide among 2 serving plates.
2. Place asparagus and cherry tomatoes on a large plate, coat with ½ a tablespoon of olive oil and season with salt flakes and freshly ground black pepper.
3. Heat remaining oil in a large pan over a medium heat. Add sliced haloumi and fry for a couple of minutes, turning halfway through, until golden on either side. Remove haloumi from pan and place onto a paper towel to drain. Add asparagus spears and cherry tomatoes to the hot pan and cook, turning occasionally, for 4-5 minutes or until asparagus is bright green and just beginning to char.
4. Place a few haloumi slices, asparagus spears and cherry tomato halves on top of each portion of white beans, and serve with a lemon wedge to the side.

Refrigerator Cucumber Salad

As summer nears I'm on the look out for salads. This one appealed because it lasts in the fridge for up to 2 months...if it has the chance.
Our evening meals in summer are usually eaten outside and usually have a variety of salads to select from so this will be ideal.

I used my mandolin to slice the veges thinly - it was really quick and easy.
I only made a half recipe, but this made a lot.









Refrigerator Cucumber Salad

4 thinly sliced cucumbers 1-large  sliced red onions 1-large  sliced green bell  peppers (or color of your choice) 1-tbsp salt 2-cup white vinegar (I used apple cider vinegar) 1 1/2-cups sugar (I missed this out altogether) 1-tsp celery flakes 1-tsp red pepper flakes (I used chilli flakes) Mix cucumbers, onions, peppers and salt; set a side. Put vinegar, sugar, celery flakes and pepper flakes  in a pot and bring to a boil. Once mixture comes to a boil remove from heat and  add 2 handfuls of ice until melted. Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar) Pour mixture over cucumbers,  store in refrigerator. Will keep up to 2 months Makes 2 quart jars- amount will differ based on the size of your veggies. I made mine with fresh from the garden so they may have been smaller than store bought.