Perfect Pancakes

Happy #PancakeDay fellow #foodies! And here’s a delicious #recipe to make tonight – Perfect Pancakes

Love Food! Food, Fun & Friends

Pancakes are so filling and so very easy to make – ditch buying packet mixes and opt to make your own, tasty and flavoursome creations for eating breakfast, noon and night!

Andrew: I’m looking forward to tucking into them!


Serves 1 generously or 2 small portions

1 tsp of cooking oil

55g of frozen mixed berries

55g of plain flour, sifted

25g of sugar

1 egg

4 tbsp of water

4 tbsp of milk

4 tbsp of low fat natural yoghurt or reduced fat crème fraiche

1 banana, unpeeled and sliced (or an orange, peeled and segmented, cut into pieces)


15g of flaked almonds

  • Put the frozen mixed berries, 15g of the sugar and the 4 tbsp of water in a small saucepan and gently heat. The mixed berries will slowly thaw and start to release their fruity juices with the water and sugar combining to make a…

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Sunshine Smiles Chicken Casserole

Now that Autumn has turned her come-hither look upon all she surveys, turning Summer’s once lush and green glories to tantalising burnt umbers, ravishing reds, vivid vermilions, opulent oranges and golden yellows, we start to think about warming evening meals to fill our hearts with joy. This chicken casserole dish is an excellent heartening meal that accompanied with seasonal vegetables makes for a wonderful comfort food experience that’s guaranteed to bring sunshine smiles to your home.

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Serves 4

4 chicken breasts

2 tsp cooking oil

25g flour (any kind)

400g can of tomatoes or fresh ones, washed and roughly chopped

1 onion, peeled and roughly chopped

1 garlic clove, peeled and crushed

300ml stock (chicken or vegetable will be fine)

200g mushrooms, washed and sliced

1 tbsp mixed herbs


  • Pre-heat the oven to gas mark 5, 190°C electric.
  • Put half the cooking oil in a frying pan and warm, then add the chicken breasts, skin side down and gently brown. Turn the chicken breasts over once brown and brown the other side. Set aside in a casserole dish.
  • Add the remaining cooking oil and warm. Once warmed, add the onion and garlic, and gently cook until the onion becomes transparent and soft. Add the flour and cook for a minute. This helps create a thickened stock later on in the cooking.
  • Slowly add the stock and stir until the flour and stock are combined. Add the tomatoes, mushrooms and mixed herbs, and stir.

Dawn: As a wee optional flavour enhancer you may decide to add at this point a splash of brandy and then simply cook the alcohol off for a few minutes. 

  • Add this mixture to the chicken breasts in the casserole dish making sure they are covered.
  • Cover the casserole dish and place in the oven.

Dawn: I like to season with salt and pepper a wee way into the actual cooking so that the real, true flavours of the food are realised first.

  • Cook for about 1.5-2 hours. Test at about 1.5 hours to determine if the chicken is tender. If not, return to the oven and cook until mouthwateringly tender and to your preference.
  • You may decide that the sauce the chicken is cooking in is too thick in which case simply add a drop or two of hot water and mix well.
  • Serve with boiled potatoes, carrots and green vegetables.

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How to Knead Bread Dough

DSCI2665Our “How to Make Bread” recipe really does knead – get it? – the know-how on how to knead it so we’re setting out a few simple steps here for you to get to know how to work those magical few ingredients that make such a staple cupboard necessity for many.

Tips on Making the Dough

When making the dough, try to warm the bowl to speed up the process.

Measure all the ingredients – don’t guess the weights! You’re unlikely to guess correctly.

Add the yeast liquid to the dry ingredients using a wooden spoon or fork until they are blended together.

Work the dough until all the ingredients are combined, the dough is smooth in appearance and leaves the sides of the bowl clean.

Kneading the Dough

This is the essential part of making bread. Kneading strengthens the gluten in the flour, making the dough elastic-like in texture and enables the dough to rise more easily.

Turn the dough out onto a flour-dusted work surface and knead it by folding it towards you then quickly and firmly pushing it down and away from you with the heel of your hand. Give the dough a quarter turn and continue kneading in the same way as described kneading towards you and then pushing the dough from you for about 10 minutes until it is firm, elastic and non-sticky.DSCI2644


Once kneaded, the dough is ready for rising. Place in a bowl and cover the bowl with cling film.

Rising times may vary with temperature. Allow 1.5 – 2 hours at room temperature for the dough to rise. It should be double in size and the risen dough should spring back to its original shape when gently pressed with a floured finger.

The dough’s rising time can be quickened by placing it in a warm place such as an airing cupboard or on top of a radiator for about 45-60 minutes until it is twice its original size.

A second, short 2 – 3 minutes kneading and then shape, pop onto a baking tray and put in the oven.

Our recipe for bread is in our “How to Make” series and is found here, at “How to Make Bread”

For regular cooking tips and food advice from the Cooking Duo, simply follow this blog by popping your email address in the box as indicated at or if you’re a blogger, too, Follow us. We want to get to know you, too! If you’re a fellow tweeter, we want to tweet with you, too! We’re @Love_Food_UK so let’s tweet together very soon! And you’ll find us on Facebook, Mumsnet Bloggers Network and Foodies100, too. See you over there soon, we hope! Happy bread making!