Aloha! Today I have a recipe for one of my favourite dinners ever! My mum has been making Chicken Myers for a long time, but it seems not many people know about it! It's basically like a creamy curry with broccoli, mushrooms and chicken!

But don't take my word for how tasty it is! Here is how you can make it for yourself!

Ingredients:

- 1 tin condensed chicken or mushroom soup

- 4 to 6 chicken breasts

- 1 broccoli

- 4 teaspoons double cream

- 4 heaped teaspoons mayonaise

- 1 teaspoon curry powder

- Some strong cheddar cheese for sprinkling on top

Method:

1. Add the chicken breasts (either chopped or whole) into an oven proof dish, along with the raw broccoli. You can add mushrooms if you wish (about 4 large mushrooms will do).

2. Mix the condensed soup, mayonaise and double cream in a separate bowl. Then add the curry powder to the mix.

3. Pour over the chicken and broccoli and mix through so the sauce is evenly distributed.

4. Grate the cheese and sprinkle over the top. 

5. Cook for 30 to 40 minutes at 200 degrees celcius. You can grill for 3-5 minutes at the end to crisp the cheese if you wish!

6. And voila! Serve with rice or potatoes!

I hope you love this dish as much as I do!

xxxx

FoodieFriday // Texas Style Barbecue Beef

Aloha!

Today I have a little slow-cooker recipie for you all. I think this dish might be my absolute favourite meal. I love it so much I'm even considering demanding it for my wedding meal (in true Bridezilla style). Here is how you can make it too!

Ingredients for the rub:

- 1 tbsp caster sugar

- 2 tsp salt

- 1 tsp mixed spice

- 2 tsp garlic granules 

- 1 tsp onion powder

- 4 tsp smoked paprika

Other ingredients:

- 1kg beef brisket

- 2 onions, coarsely chopped

- 1 garlic clove

- 3 root vegetables (I use carrots)

- 2 tbsp barbecue sauce

- 2 tbsp soft light brown sugar

- 200ml hot beef stock

- 2 tbsp of malt vinegar

Method: 

1. Roll the brisket joint out flat and rub the spice mix into the surface of the beef. Leave to marinate for at least 15 minutes. I leave it in the fridge overnight for maximum taste!

2. Place the chopped onions, crushed garlic and root veg in the bottom of the slow cooker.

3. Stir the barbecue sauce and brown sugar into the beef stock, then pour over the vegetable layer in the slow cooker. 

4. Sear the beef in a hot pan and place on top of the layer of vegetables and beef stock. 

5. Put on the lid and cook on high for 7-8 hours until the beef is easy to pull apart.

6. Remove the beef from the slow cooker and shred into strips.

7. Pour the liquid in the slow cooker into a frying pan and simmer for a few minutes until the sauce has thickened up. Add the vinegar, then pour over the beef. 

8. Serve with your choice of sides. I like to serve either in a roll with salad, or with baked potatoes and corn on the cob!

There you have it, a very simple and super tasty meal which will impress!

Happy cooking!

xxxx

Foodie Friday // Lemon Drizzle Cake

Aloha! I haven't done a Foodie Friday post for a little while so I thought I'd show you how to make the lemon drizzle cake that I baked recently! I have to say the Great British Bake Off being back has really inspired me to get in the kitchen and bake my own sweet treats!

You will need:

2 unwaxed lemons

275g granulated sugar

175g unsalted butter, softened

200g self raising flour

1/2 tsp baking powder

3 large eggs

How to: 

Preheat the oven to 180 degrees celcius (or gas mark 4).

Line the base of a 2lb loaf tin with baking paper and butter the tin.

Grate the zest of the lemons and add to a food processor, along with the butter, flour, baking powder eggs, and 175g of the sugar

Blend until the mixture is combined and is thick and smooth. 

Spoon the cake mixture into the loaf tin and level the surface.

Bake for 35 minutes until golden brown.

Remove from the oven and leave to cool in the tin for 5 minutes. Whilst it is cooling, squeeze one of the lemons to get about 3 tablespoons of juice. Mix this with the remaining 100g of sugar. 

Turn the cake out of the tin onto a wire cooling rack, removing the baking paper. 

Turn the cake the right way up and make about 50 deep holes with a skewer.

Gradually spoon half the lemon sugar over the top of the cake, allowing it to coat the top throughly. 

Leave for 5 minutes and add the rest of the lemon sugar. 

Leave to set for about an hour or until the sugar has crystallised. 

Cut into thick slices and enjoy with a tea or coffee! 

Enjoy baking this one! It is one of my favourites!

xxx