Brownie Cheesecake Slice

I made this amount in 2 loaf tins (6 slice & 8 slice) and froze the larger one

1/2 can (16 ounces) chocolate frosting

1 package fudge brownie mix (13-inch x 9-inch pan size)

1 package (200g) cream cheese, softened

2 oz butter, softened

2 tbsp sugar

2 tbsp all-purpose flour

2 teaspoon vanilla extract

2 eggs, lightly beaten

Prepare brownie mix batter according to package directions.

Spread 2 cups into a greased 13x9-in. baking dish; set aside.

In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth.

Add eggs; beat on low speed just until combined.

Spread evenly over brownie batter. Top with remaining brownie batter.

Cut through batter with a knife to swirl.

Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist).

Cool completely on a wire rack. Spread frosting over. 

One Pot Gnocchi with Chicken and Spinach

Did not use spinach as I have Kale in the garden to use up

1/2 pint chicken broth - I used an Oxo

2 cloves garlic, minced - I used garlic powder

salt and freshly ground black pepper

4 oz thinly sliced mushrooms (white or baby bellas are good.)

2 chicken breasts cooked and shredded

1/3 (6oz) of fresh potato gnocchi

2 cups baby spinach leaves shredded

50g grated mozzarella cheese

4 spring onions

2 tbsp double cream

Preheat oven to Gas 5 Fan 160 with rack on upper middle position.

In a deep/large and oven-proof skillet add some 1Cal or oil and fry spring onions, mushrooms and garlic.

Add chicken stock, cream and salt/ground pepper to taste.

Add shredded chicken, gnocchi, and spinach to the mixture.

Stir gently until well coated through, 30 seconds.

Sprinkle cheese evenly over the top and bake in oven about 15-20 minutes or until sauce is bubbly at around the edges and gnocchi is tender. If desired, broil 2-3 minutes to further brown the top.

Serves 2

Chester Cake - Low Fat

I was doing out the deep freeze and found some crusts that I had been keeping for a bread pudding; as I also had some left-over pastry decided to make a low fat version of the Chester Cake. I found a version on the internet that had an egg and some flour so was a little lighter than my previous version. My pastry only did for half the mix so I made the rest without using 2 loaf tins. They came out a good size.

10 slices of white bread (old crusts are good)
1 cup cold tea (made with 2 tea bags)
4 oz Plain Flour
1 tbsp Baking Powder
2 oz Brown Sugar
2 tbsp Black Treacle
1 tbsp Golden Syrup
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1 egg
4 oz currants or mixed dried fruit
Shortcrust Pastry rolled and pricked
8 tbsp Icing Sugar made to pouring consistency (optional)

Break bread into small pieces and soak in tea mashing well
Mix in rest of ingredients
If making with pastry line the bottom of the tin first with half
Add mix and place remaining pastry on top
Cook on Gas 5 / Fan 150 for 30-40 minutes until a skewer comes out clean
Can be iced if required

Cottage Pie

A comfort food to use up left-over meat - makes a Cottage Pie (Beef) or Shepherds Pie (Lamb)

6-8 slices leftover meat - minced
1/2 onion finely chopped
tinned or frozen carrots
1 beef oxo made up to a pint
Mashed potato

Mix meat, onion and carrots in dish
Add enough stock to keep moist
Top with mashed potato
Cook for 30 minutes and brown top under grill if required
Serves 2

Low Sugar Shortbread

Made these to have with Greek yogurt and strawberries in the motor home - serves 4

150 g Plain Flour
1.5 tsp Baking Powder
2/3 tbsp Sugar
20 g margarine
100 ml skimmed milk

Preheat Oven to Gas 6 Fan 160
Rub margarine/butter into flour and baking powder ill fine breadcrumbs
Mix in sugar
Stir in milk until a soft dough is formed
Separate into 4 balls and make into scone shapes
Cook for 10-12 minutes until golden
Slice in half when cool and serve with fruit and yogurt or cream

Orange & Honey Chicken

Made this for 4 people and served with rice & peas - nice and orangey.

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• salt and pepper
• 2 Tbsp. olive oil
• 2 tbsp corn flour

 Orange & Honey Sauce Ingredients:

• 2 cloves garlic, minced
• 4 sliced spring onions
• Juice from 3 oranges
• 2 tbsp honey (add more to sweeten, if desired)
• 2 tbsp soy sauce
• 1 tbsp white wine vinegar
• 1/2 pint chicken stock
• zest of one orange
• 1 carrot thinly sliced - I used a peeler
• 1 Tbsp. cornstarch

Season chicken generously with salt and pepper and toss in the cornflour.

Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 6-8 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Transfer to a plate and make the sauce.

Fry the onions and garlic.

Add remainder of ingredients except carrot and bring to a boil then boil for an additional minute or two.

Add chicken and carrot and cook slowly for 10 minutes; if sauce too thin add some more cornstarch or white granules.

Garnish with sesame seeds and additional orange zest.

Easy Apple Strudel

This made enough for 4 people but next time would roll up from short side to have larger pieces of strudel.

1/2 pack ready rolled puff pastry
2 small granny smith apples
Handful of dried cranberries
1 tbsp granulated sugar
1 tsp cinnamon

Mix sugar and cinnamon
Peel and chop apples
Place fruit on top of patry and dust with sugar
Roll up to a sausage placing join underneath
Cut air holes in top
Bake 30-40 minutes Gas 5 Fan 160
Optional - sprinkle with icing sugar