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Annelouise wrote: »
My paella is as follows - child and seafood phobic friendly.....I use precooked chicken from our roast - usually scraps and 1 whole breast chopped roughly.2 sauted onionsBacon/Lardons/Chorizo/Spicy Sausage ( Whatever you have lurking )Red pepper sautedGarlic cloves or lazy garlicAny rice even a packet of store own savoury rice - usually chicken or I cook off rice with a chicken stock cube until almost cookedPaprika to tasteSalt and Pepper1/4 pint chicken stockDash white wineFor adults if not SFP (Seafood phobic) Handful of prawns
1.Cook onions and bacon then add pepper about 6-8 mins,stirring occasionally.
2.Add garlic & paprika -stir.
3.Cook rice separately as instructions adding a chicken stock cube,when cooked add to pan and stir until well coated.
5.In a large pan add stock and wine,chicken,veg and rice stir until heated through and most of liquid has been absorbed.At this point add the prawns as they only take 3 - 4 mins to turn pink and its ready to serve.
Looks a faff but as rice is cooking everything else can be ready in 12mins.It is really good to add ay sad looking veg at bottom of fridge.I sometimes add grated courgette,grated carrots.
funkyfunkymonkey wrote: »
Anita, I know you have already had an answer on the buttercream for butterfly cakes and have already made your first batch. But, I thought I would suggest adding 1/2 teaspoon of vanilla essence to the butter cream.
Also, putting a small dollop of jam in the bottom before the buttercream, once the wings are in place I also dust with icing sugar from a small tea strainer - makes them very special - unfortunately I now have to cook double batches as they are eaten too quickly - not very mse over all - but very yummy.
Anitaj73 wrote: »
Girl least likely to read your sig for your GC and i see you have been bringing down £10 each month, i think that is a great idea and more achievable i will try that for the july challenge....thank you :T
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