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AnninGlos Report 31 Dec 2014 13:20

While we were away our 22 year old Grandson cooked the meal one evening and it was very good. This is his recipe (made up by him)

Gregs chicken and bacon pasta recipe

Breast of chicken (One between 2)
fresh Rosemary about 2 sprigs for 2 people)
Pinch thyme
Cream (small tub for 2)
Chicken stock (enough to cover chicken)
Mushrooms handful to taste
Egg yolk

Fry the chicken with bacon, garlic, decent pinch of thyme and rosemary until the chicken is white all over then add mushrooms. Put in some water and stock cube(s) and a pinch more thyme and leave to simmer until chicken cooked through. Meanwhile cook pasta. Add pasta and cream. Add egg yoke to thicken.


AnninGlos Report 15 Dec 2014 09:58

Slow cooker lamb joint
1/2 shoulder of lamb
1 onion sliced
5 cloves garlic peeled,
3 tomatoes quartered
150ml white wine
1 tin haricot beans (drained)
5 shallots peeled
Approx 1.5 tablespoons tomato purée
A few sprigs fresh rosemary, or some dried
1 1/2 bay leaves

Basically I chucked it all in without pre frying, on low, put it on about 10am, took it out at 7.45 and let the meat rest while I thickened the sauce.

This was the recipe from my daughter. Yesterday I adapted it and used half leg lamb, substituted red wine for the white, left out shallots (didn't have any) and used butter beans instead of haricot. It was so tender and very nice. I would only use one sprig of Rosemary instead of three that I used though as thatw as a bit strong.


SpanishEyes Report 15 Dec 2014 08:55

OH my goodness, I asked if I could join this thread and was told "of course you can" and then did not do anything.......so sorry

Will start today or tomorrow



AnninGlos Report 25 Nov 2014 17:24

Yes of course Bridget we can keep both threads going.


SpanishEyes Report 25 Nov 2014 14:22

I have come back to Genes and have just left a message on my thread that I had not seen for a long time. So may I join on here?
Hopefully I will know some of you.


AnninGlos Report 14 Nov 2014 17:14

Sounds very tasty Jean. Not expensive either.


JustJean Report 14 Nov 2014 16:10

Thought I would resurect this poor little thread, D put chicken thighs, breast , and drum sticks in the slow cooker then she blitsed lots of various veg, added fried off mushrooms, salt to taste onions chopped fine, added this to the chicken with beef cubes and water. cooked on low for eight hours overnight, we had some for tea , lots left over , so I have taken a plateful of chicken off the bones , chopped them smaller, we also had a panful of mashed potatoes so now we have a lovely thick chicken broth which will do for tonights meal with crusty bread,cant wait. :-D :-D :-D

love Jean xx


AnninGlos Report 29 May 2014 12:57

Good, keep them coming, some great ideas here. :-)


Persephone Report 29 May 2014 10:08

Mashed brussel sprouts gratine.. good for those who don't like them

Crumb: Mix 1/2 cup of pank breadcrumbs with 1/2 cup grated parmesan (or a cheese you like) and the zest of 1 lemon.

Boil: Cut the ends from 400gms of Brussels and cut in half add to a saucepan and cover with cold water.. add 5 cloves of chopped garlic, 1 tsp salt (I don't put salt in much of what I cook but this is Warren's recipe) and 3 bay leaves. Bring to the boil and simmer until sprouts are very tender.

Mash: Drain off the water and remove bay leaves, add 1/2 cup extra virgin olive oil and mash well (use your tato masher) until smooth. Season with lemon juice, freshly ground pepper, a little grated nutmeg and 1/4 cup finely grated parmesan (or whatever cheese)

Gratine: add mash to baking dish (or individual ramekins) top with crumb mix and bake until golden (they always say golden).. should serve 4 as a side dish with whatever else is going.

It is nice and savoury.. I don't like Brussels but will eat this.


AnninGlos Report 29 May 2014 09:39

Sounds good Perse. I will give turkey a go maybe as it is very low in fat.


Persephone Report 29 May 2014 00:41

I use chicken thighs, skin off, try to keep fat content down himself is a diabetic and is also not supposed to eat too much fat and I know he will eat it if I left it on.. the only time a chicken gets to keep its skin in this house is when I roast one whole.

I very rarely use turkey GlossieAnn but it would work. (makes ya sleepy)

Last nights chicken thighs got chopped up and done in a bit of olive oil with chopped shallot, courgette and carrots (I had some small ones so they were easy to do in small circles... I did put a wee bit of chicken stock in the cast iron dish on the hob. I have plastic squirty bottles of lemon juice and Lime juice, so put a bit of lime juice in the mix and some chilli lime sauce... It didn't look enough and I had half a tin of mixed beans as in Kidney, borlotti etc so I drained them in the sieve and chucked them in and halved some cherry tomatoes and they got thrown in near the end ... oops forgot I had six little brussel sprouts so they got halved and put in near the beginning... I start with something and just add till I think that will do. I guess mine could be called a "bung it" dish Pammy.

I have oceans of recipe books and hand written note books and scrap books from mags and lots of cooking magazines.. and yet most nights it is just whatever and go for it. The other night the left over corn got chucked in scrambled eggs.

My father was a cook in the army and he would make do with whatever is at hand.. Though I do use more herbs that he ever did.

I will put up my cousin's son's recipes for Brussels .. he is a chef and does a cooking page in our Monday paper, his sister is the editor of that section called 'Bite.'



AnninGlos Report 28 May 2014 16:56

Oooh Pammy that sounds nice. Another one to try. :-D


Pammy51 Report 28 May 2014 16:43

You could try it with a chicken breast (and especially for Perse) wrapped in bacon.

My mouth is watering at the thought! We're having pork slices and jewelled rice tonight. In our family I am known for my 'bung-it' dishes – find whatever is in the fridge and store cupboard and bung it in! I came across jewelled rice at my cousin's in Canada. I haven't included quantities as it is very much to individual taste.

Jewelled Rice

Fry some:-
Chopped Peppers (three colours if possible)
Quartered mushrooms
Chopped red onion
1 stick of chopped celery
1 crushed clove of garlic
in a little olive oil until just cooked so they don't loose their colours. Mix in chopped fresh herbs or 1 teaspoon of dried mixed herbs and season to taste.

Meanwhile cook some rice, adding a generous handful of frozen peas or dwarf green beans ten minutes before rice is cooked. Drain well and stir into the cooked vegetables.

Serve with chops, fresh tuna or whatever takes your fancy.


AnninGlos Report 28 May 2014 13:35

Perse I have always used chicken thighs in that dish, filleted when I have them but also skin on, although the liquid is a bit fatty with skin on. I assume it could be done with diced chicken or turkey breast? Or do you think that would be too dry?


AnninGlos Report 28 May 2014 13:21

I do use couscous sometimes but not come across the Israeli one Perse. Must look out for that, like the sound of it with garlic, shallots and bacon.
Not tried Quinoa at all, what is it like?

I have used courgettes in the chicken dish and sometimes not peppers. OH eats peppers but complains that they 'repeat'. Might try the sundried tomatoes as well next time.

I don't think a 'glossieann' board would go down well at all. I just wish people from the gen chat board would come over here and add to this one with their interests. Usually, even with gardening which is an 'interest' the threads just go on the gen board. :-)


Persephone Report 28 May 2014 06:27

Now there's a thought a GlossieAnn board.

I make a similar dish GlossieAnn but don't put peppers in as they don't agree but I chuck in other things like courgettes or egg plant.. Also use sundried tomatoes so cut back on the olive oil.. It is one of the ones I chop and change with. Often stick vine tomatoes on top and drizzle a bit of oil on it..

I love pumpkin but not everyone else does so I have some of that cooking on the side of the tray and stick a bit of garlic butter on that and then later crumble feta on it... I am a fan of using one tray or one casserole or one hotplate dish if I can.

We eat couscous quite a bit or quinoa... Have some brown and black rice mixed with quinoa which is rather nice.

Also use the Israeli pearly couscous, with a bit of shallots, garlic done in butter and chopped up bacon before adding the couscous and water. As I am the one doing the cooking I get to clean out the pot. I lurve bacon. <3



AnninGlos Report 1 May 2014 12:02

Lol I am doing it tonight and have it all except the thyme, not keen on thyme in dishes though so shall leave it without.


MillymollyAmanda Report 30 Apr 2014 21:07

No i followed the recipe ,just halved every thing for the two of us ,i thought i'd got everything then realised i hadn't got the Fresh Thyme ,so had to nip out again to get some,i think next time i'll do the full recipe as it was so nice i could have eaten more :-D


AnninGlos Report 30 Apr 2014 20:50

Glad you enjoyed it we like it too. Did you improvise or follow the recipe


MillymollyAmanda Report 30 Apr 2014 19:25

The Hit and Run Tray Baked Chicken was very very tasty ,we both really enjoyed it and i'll be making it again, it was so easy to do too, thanks for the recipe AnninGlos :-)