80g/3oz Chocolate Chips or roughly chopped chocolate
Salted Caramel Sauce
200g/7oz Sugar
120g/4oz Unsalted Butter
125ml Double cream
1 ½ tsps Sea Salt
How to:
For the caramel, heat the sugar in a saucepan on a medium heat. Swirl the pan to evenly distribute the sugar. Lightly stir the sugar with a spatula or wooden spoon for about 5 minutes until it becomes a light golden-brown liquid.
Once it starts to darken, remove from the heat and stir in the butter until melted completely.
Pour in the heavy cream and sea salt. You can use 1to 1 ½ tsps of salt, depending on how salty you like it. Stir well until it is all combined. Put it back on the heat for about 30 to 45 seconds, stirring all the while.
Remove from the heat and allow to cool for 15 minutes before using.
While cooling, make your Brownie batter: Preheat the oven to 180’C. Line an 8 x8 baking dish with parchment paper and set aside.
In a large mixing bowl, cream the butter and sugar together until smooth. Stir in the sugar, eggs, vanilla and salt and mix to combine.
Fold in the cocoa powder and flour and fold in the chocolate chips. Pour a little over half the brownie batter into the baking dish and spread evenly.
Pour ¾ of the caramel sauce over the brownie batter, spread evenly. Spoon the rest of the brownie batter over the top, covering as much of the caramel as possible.
Bake for roughly 40 minutes or until a skewer comes out clean (its ok if there is caramel on it you just don’t want any chocolate brownie batter)
Remove from the oven and allow to cool completely before cutting into squares.
Serve with left over caramel sauce and ice-cream or whipped cream.
Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.
Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes.
Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.
In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden.
Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.
To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.
janice.gilligan1I’ve a beef casserole in my slow cooker and I’ll be enjoying it later when we are home from the parades. Perfect for the day that’s in it! ❤️
✨QUICK Breakfast Ideas (that tastes like cake!) 🍓 You are going to want to save this recipe for my Strawberry Shortcake Baked Oats. They are SO good!
⏰ Make up the mixture the night before, in the morning pop in the oven, then go get the family ready for work or school. If you cook for a little longer, you can cut into oat bars which are perfect for little hands and great as a daytime snack (so not just for breakfast. Made using the best of ingredients from your local @dunnesstores ❤️
Prep time 5 mins Cook time 25 mins
Serves 1 adult and 2 children (double up the ingredients as needed)
✨Ingredients 2 bananas 1 cup oats 1/2 cup finely crushed seeds (I used pumpkin and sunflower) 1 cup milk of your choice 3 tbs strawberry chia jam (strawberries + chia seeds) Frozen Strawberries halved
✨ How to make them
Preheat oven to 180oC.
Mash the banana in a baking dish, add in the oats, crushed seeds and milk and stir well until fully combined.
Stir in the strawberry chia jam, then top with the chopped strawberries.
Bake for 20-25 minutes. The longer you leave it the more it will set.
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