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.
Chunky banana slices wrapped in pancake on skewers served with a chocolate ganache dip. I also had a maple syrup dip and some lemons so the family had a choice of toppings for breakfast on this day, Pancake Day here in the UK.
I was wondering all yesterday what pancakes to make today but then I remembered the crepes I made and how much the family loved those so thought I would go for a similar flavour combo but served in more of a fun and interesting way.
That's it from me this week, no more baking, or food photography as my eldest has chickenpox. Also tomorrow is my Birthday and I don't fancy baking, not even a cake for myself, funny as I am always making other people birthday cakes, I just don;t have the same enthusiasm for baking for myself.
Jam on toast is just so, well boring sometimes, especially for my kids so today for breakfast I decided to liven it up a little by turning it into something a bit different. It's a mix between toast and bread pudding, there's not lots of liquid like with a bread pudding so it's half pudding, half toast really.
you can use fresh bread but dry bread works a little better. you can use leftover cake or croissants instead of bread instead of jam you can use marmalade or nutella.
Today i was very excited to be baking as it was my first time making dairy free cakes, I already bake gluten free but last week decided to try out a dairy free diet too. To be honest I was not sure what to expect but in the end they just tasted pretty much like regular cupcakes which is great and to those unaware of what they are made of would unlikely taste the difference.
I used my basic cake recipe [link] but used ASDA gluten free flour and Pure which is a sunflower based dairy free butter/spread. As a topping I heated up some lemon juice with sugar then poured on the cupcakes while still warm.
That's it, that's all my Christmas practice baking done, no more photos until after Christmas. Sorry for the rush job on this photo, I haven't got the time at the moment to be taking lots of pictures.
Vanilla sandwich sugar cookies with a strawberry jam filling dusted with icing sugar.
They taste amazing. Maybe even the best sugar cookies I have ever made.
This was just a small part of an epic cookie baking session with my kids, we ended up making so many different things and had so much fun that I didn't even get a chance to take any photos of them baking! Instead I had to wait very early the next day to take photos which is why the lighting is not at it's best, I guess it's a good excuse to bake them again though to get a better photo.
As always for sugar cookies I used this wonderful recipe from the BBC as it is the only recipe of the many I have tried to keep it's shape so well while baking. [link]
Using up the last of the marshmallows to make this a variation on the typical rice krispie treats. Again didn't have much time for the photography today so not happy with the photo whatsoever but I really wanted to share the idea with you that you can play with what cereal you can use instead of rice krispies.
Sometimes you just can't beat the simple things in life. There's nothing quite like some quick homemade rustic goodness served fresh from the oven, all warm and comforting just waiting for a nice helping of butter to slightly melt and ooze with the added sweetness of some jam to satisfy a slight hunger in the afternoon or any other time of the day for that matter.
I used the recipe from a cookbook I have but I know I can find better so will be using this one next time from the BBC if anyone is interested in having a go [link] if you are gluten or lactose intolerant just swap the ingredients for the flour or milk you normally use.
It has been a long time since seeing scones presented this way, a very common thing in old tradtional bakeries when i was a child now replaced by the cut out version.
So many raspberrys and strawberrys to use up! Don't worry i only have one summer fruit thing to photograph then i will be going back to the chocolate!
strawberry and raspberry loaf cake drizzled with white chocolate and served with strawberry and raspberry coulis.
The most moist cake i have ever made! Normally a loaf cake takes me about 30 minutes or so to bake but because this had so much fruit in and was so juicy it took about 50 minutes just so it would hold it shape!
I have never made a sauce/coulis before, i didn't use a recipe i just made it up as i went along. In a small pan i bought a little water to the boil, added some chopped strawberrys and raspberrys then added some sugar to taste. Once the fruit had stewed for a time and was nice and soft i blitzed it all up in the food processor. I could have passed it through a sieve to be poncey but i didn't want to waste anything.