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Such a quick and easy yet tasty dish, great for using up leftovers and for when you don't have the time or just can't be bothered to cook up a meal from scratch.

FAQ
:bulletgreen: I used veg vegetable gravy as my liquid, went very well with this.
:bulletgreen: I also used Cheddar cheese for the topping. A three topping would look awesome.
:bulletgreen: To make it look extra pretty after baking you could sprinkle a little more cheese on top or some herbs.
:bulletgreen: Handle with care, the ramekins are really hot and retain a lot of heat after cooking so the veggies will be roasting hot too.
:bulletgreen: Meat lover? Add some leftover meat too!

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Quick and easy cooking is very important to me. I am a busy mum of two who also wants to start getting the kids involved in cooking with me, so the quicker and easier the better.

FAQ
:bulletgreen: Instead of baguettes you can use slices of toast or any other bread you have. You can even use puff pastry!

:bulletgreen: If you really, really have to you can use the microwave to melt the cheese but your base will not be crisp and maybe even soggy
:bulletgreen: Not a fan of savoury? replace the toppings with chocolate, marshmallow, oreo, chocolate chips etc

:bulletgreen: Experiment with shapes, cut out shapes with cookie cutters if using toast.
:bulletgreen: you can replace the bread with gluten free bread and cheese with dairy free for those with intolerance's.



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These truffles are lots of fun to make and to eat! Enjoy!

Some countries it would seem do not have double cream (called heavy cream in the USA) i am unfamiliar with what alternatives there maybe to your country in particular, this Wiki article on cream might be of some use to you in working out what your closest alternative maybe en.wikipedia.org/wiki/Cream



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I always find it's the simple things that taste the best

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Homemade baked breaded Chicken Strips.

Now the kids are getting a little bigger (almost 3 and 5) I'm trying to get them more involved with not just baking sweet treats but also main meals too so over the weekend I had them helping in the preparation of these chicken strips. They loved it, they always love helping out in the kitchen and as always the food they help prepare and cook themselves they enjoy eating a whole lot more than food that's just put in front of them at dinner time, they even had seconds. Also my husband has had many chicken strips over the years but he said these were the best chicken strips he has ever had.

Another reason for getting the kids involved is to teach them more about the food they eat and that chicken nuggets and food in general does not just come out of a bag from the freezer or handed to you at a fast food joint, that homemade is a lot healthier and tastes so much better, does not have to take too much time to prepare and most importantly is fun to make.


There are several ways of preparing and cooking chicken strips, this is my favourite. It is simple and easy and good for getting kids more involved in the kitchen. For those gluten intolerant out there just replace the bread and flour with gluten free versions, it is that simple.



RECIPE
serves 2
2 skinless chicken breasts
2-3 slices of bread
1 egg
all purpose flour
salt
Extra seasoning ideas
pepper, spices, herbs, Parmesan cheese, crackers instead of breadcrumbs etc.

METHOD
1. Preheat oven to 200oC 350oF
2. Tear bread into pieces and blitz in a food processor to make fine crumbs.
3. Cut chicken breasts into evenly sized 1 inch strips (around 4-5 strips per breast) and leave to one side on a plate.
4. Take 3 more plates and place in a line next to the plate of chicken. The first plate cover
with flour. The next plate or shallow bowl add 1 lightly beaten egg. On the final plate add the bread crumbs seasoned with a pinch of salt and any extra seasoning.
5. Next to your final plate of bread crumbs have your baking tray ready coated with olive or any other cooking oil you use.
6. Take a few chicken strips, coat completely in flour, roll in the egg, then coat with bread crumbs before finally placing on the baking tray. Repeat until all your strips have been prepared.
7. Bake in the oven for 20-25 minutes, turning half way. Add a little extra oil if your strips look a little dry.
8. To test the chicken is thoroughly cooked, cut one of your strips, preferably the largest in half to make sure the meat is white and the juices run clear, if not bake for a further 5 minutes and repeat the process again.
9.Serve with your favourite sauce, bake chips, rice etc, etc.


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It's been a long time since i have had the motivation to write up a proper tutorial rather than just stick the recipe in the description of my photos but this was the motivation i needed as the possibilities for the choice of fruits and how to serve it is brilliant all year round for snacks and desserts. Monday i made a banana version for a snack, today a peach version to be served warm with custard for a warming autumnal dessert.

There is one thing i forgot to add to the recipe, if making a gluten free version (which is what i always do) add a tsp of Xantham gum to the flour for better texture and moisture.



If you make it, I would love to see it so, here is another tutorial for basic food photography.


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Peppermint Creams coated in dark chocolate! Tasty, quick and easy treats that are just perfect for making as Christmas gifts which is exactly what I'm going to be doing this year.

This was so much fun and making the peppermint creams, rolling it out into a sausage shape and slicing it only took me about 10-15 minutes! That simple and no baking involved! Brilliant! Obviously it took a little longer to coat in chocolate but you don't even have to coat them at all if you don't want to. Either way make sure you leave them out over night on some greaseproof paper before bagging them else they will stick together. As you can see by the photo i will be wrapping handfuls of the peppermint creams in small cellophane bags tied with ribbon which along with coating the peppermint creams in chocolate and using water instead of cream as the wet ingredient should help keep them nice and fresh for a week or so.

FAQ
:bulletgreen: Icing Sugar=Confectioners Sugar
:bulletgreen: 250g = 2 cups i believe (correct me if i'm wrong)
:bulletgreen: Don't like peppermint? Then simply replace it with other flavours/essences such as orange, lemon, strawberry etc, etc and just change the colour to match.
:bulletgreen: If your chocolate over cooks and goes a little gritty and lumpy add a touch of vegtable oil to help loosen and bring the chocolate back to a usable consistency.
:bulletgreen: How many peppermint creams you make depends on how big you make them, I make tiny ones therefore make loads.

Another idea of how to present them

Apologies for the double watermarking! Lots of problems with art thieves these days.

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I made these for my tree the other day, they were so much fun and the smell during and fater them being in the oven amazing!
Sorry for any typos, it is getting late for me and i want to go to bed but thought i best submit this sooner rather than later in case anyone fancied giving this ago this year.
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When making every day cakes I don't always like to add a topping, instead I like to put all the extra flavours and textures inside the cake instead, especially if I am busy (this cake took less than 45 minutes from ingredients to serving in total) it's just easier doing everything in one go plus my kids are little monkeys who like to only eat the toppings some days!
I don't often bake for myself but I really fancied a chocolate cake so made this gluten free, I also fancied extra flavours, moisture and bite so added cream cheese (I used Philadelphia) and a sprinkle of sugar on top. I was so looking forward to eating this cake, I didn't wait for it to cool before having some! It might not look like the most amazing cake ever but it tasted so good!
Of course you can add more or less cream cheese to your taste, you can even replace it for peanut butter or nutella if you wanted.
Also please use butter, not margarine.



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No your eyes do not deceive you! This is a savoury dish by me!

Christmas maybe over but with it comes a lot of leftovers. For us this year those leftovers mainly consist of loads of cooked vegetables so for lunch today this is what i made my girls. Carrot, pea, cauliflower, sprout and broccoli pots with vegetable gravy, topped with mashed potatoes and finally sprinkled with grated cheese. Quick and easy, just what is needed today after a busy day of cooking yesterday.

RECIPE


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