Ingredients:
- 1 1/4 cups (310ml) milk, warmed
- 2 eggs, whisked
- 60g no added salt butter, softened
- 4 cups (600g) plain flour
- 1/4 cup (60g) caster sugar
- 4 tsp ground cinnamon
- 6 tsp ground mixed spice
- 16g dried yeast
- 2 cups mixed fruit
Directions:
- Add all ingredients to the bread maker, except for the mixed fruit. Add mixed fruit according to bread maker. Cook on sweet setting for a medium crust.
Adapted from a recipe on
taste.
Ingredients:
- 3 tbs olive oil
- 12 chicken thighs, skin on
- 1 large onion, chopped
- 2 celery sticks, chopped
- 2 carrots, peeled, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, sliced
- 100ml red wine (although traditionally dry white wine is normally used I prefer the taste of the red wine)
- 800g can diced no added salt tomatoes
- 1/2 tsp brown sugar
- 1 tbs balsamic vinegar
- 1 tbs chopped fresh rosemary(or I use dried rosemary if I don't have any fresh)
- 2 bay leaves
- 2 tsps salt skip chicken stock
- 150ml water
Directions:
- Heat oil in a large fry pan over medium-high heat. Add the chicken pieces and cook until browned all over. Transfer to slow cooker.
- Add the onion, garlic, celery and carrot to the pan and cook over low heat for 5 minutes until the onion softens. Add the mushrooms and cook for a further minute. Add the mixture to the slow cooker.
- Add the wine, tomatoes, sugar, vinegar, herbs and stock to the slow cooker and cook on high for 3 to 4 hours or low for 6 to 8 hours. Serve with rice.
Ingredients:- 1 tbs of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 185 gram tin low salt salmon
- 200 mls cream
- 1 avocado, mashed
- Juice of 1 lemon
- Pepper to taste
Directions:- Heat oil in a fry pan over medium heat. Add the onion and garlic and cook until soft. Add the salmon and cook for two minutes.
- Reduce heat to low and add the cream and avocado. Stir through and cook for five minutes. Add lemon juice and pepper. Stir through. Serve with pasta.
