I was soooooo excited to discover this recipe for Microwave Fudge! I have the sweetest tooth imaginable. In fact on a scale of 1 to 10, I’d be up there in the 10s! The kids (who aren’t really children as such any more) all love fudge too and as a family we’ve made it often over the years.
Anyway this microwave version cooks miles faster and tastes just as good. Here you go:
500g caster sugar
1 tin of condensed milk
5ml vanilla essence
1. Mix the sugar, milk and butter in a big microwave-safe bowl.
2. Microwave on high for 2 mins 30 secs or until the butter has melted. Stir.
3. Microwave on high for 10 minutes, stopping every few minutes or so to stir. Add the vanilla essence during the last stir.
4. Remove from the microwave and pour the scrummy mixture into a greased shallow tin.
5. Cool at room temperature and then cut into squares when cooled.
It takes about 5 minutes to prepare and around 12 minutes to cook – perfect!
It makes loads too. Enjoy!
Am planning on having Sausages & Green Lentils for dinner tonight. Who knows if it’ll turn out as yummy-looking as the pic but hey ho I can only try!
Here’s the Recipe.
1 tbsp oil
1 large onion
2 garlic cloves
2 tbsp plain flour
900ml chicken stock
3 tbsp brown sugar
2 tbsp tomato puree
2 tbsp balsamic vinegar
200g green lentils
2 bay leaves
Salt and pepper
Serve with some nice fresh crusty bread.
1. Heat a little oil in a frying pan, add chopped onion and cook till lightly browned & then add garlic and flour.
2. Stir in stock, sugar, tomato puree and vinegar, season and bring to the boil.
3. Put lentils and bay leaves in slow cooker, pour over hot stock mixture and add sausages.
4. Cover with lid and cook on Lowest oven setting for 5 hours or put in the slow cooker before you go to work.
5. Stir well then spoon into dishes, making sure to throw away the bay leaves.
6. Eat! (there should be enough food for 4!)
Some slow cooker recipes say you should brown the sausages first but it really makes little difference to the taste.
How scrummy is this Chicken & Chorizo Stew?! I was looking for some nice tasty recipes to pass onto my student daughters and you can’t get much easier than this!
All you need to make it is:
100g of diced,skinless chicken breasts
30g of chorizo, sliced
1/3 small red onion, sliced
1/2 small tin of chopped tomatoes
1 new potato (70g)
1 tsp tomato puree
1 garlic clove, finely chopped
1/2 tin of chickpeas, drained
200ml vegetable stock
1 tbsp vegetable oil
And all you have to do is:
1. Heat the oil in a saucepan and fry the onion and garlic for 2-3 minutes or until the onion is soft. Add the chicken and cook for 5 minutes or until slightly browned.
2. Add the chorizo and cook for about a minute. Stir in the chickpeas, potato, tomato, tomato puree and stock and bring to the boil. Lower the heat, cover and simmer for 20 minutes, topping up with a little extra stock if required. Season to taste with salt and pepper and serve immediately.
This amount serves one, is dead simple to make and costs under £2!
It only takes 5 mins to prepare and 30 mins to cook.
Serve with some nice crusty bread!