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The final all day event for 2012

Here are the dates for 2012 Experience days that Sharon & myself have organised.

Now Booking

Saturday 1st December at Hethersett Village Hall for the last all day event of 2012 & a Christmas Card & gift event
Theme - A whole day crafting
Cost - £25

Future Dates:

Saturday 1st December ~ Christmas gift event

And don't forget for every event you attend you will receive a FREE raffle ticket which could win you a

(Draw to take place during December's Event)


Do you fancy a catalogue party?

Did you know that you can qualify for hostess benefits without having to hold a party?

Just by showing your catalogue around to your family, friends or craft group, If you collect together orders totalling over £150 you will qualify for a free hostess benefits.

If your interested please contact me for further details.

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Contact me

Stampin' Up Contact details I have set these business hours to preserve my home / work life balance.

Email ~ Anytime ~
Or call me between 9.30 Am ~ 8Pm ~ 07092984580

Sunday, 10 January 2010

yummy new dinner

I've never made a savoury crumble but this really was yummy

Braised Chicken crumble.

Serves 4

4 chicken legs, cut into thighs and drumsticks ( I used fillets )
3 tbsp vegetable oil
2 small red onions, sliced
1 clove garlic, crushed
4 tsp plain flour
1 tbsp tomato puree
700 ml hot chicken stock
200g can chopped tomatoes
1 small courgette, roughly chopped
100g peas
1 can chickpeas, well drained

For the crumble topping
200g plain flour
100g unsalted butter
2 tbsp fresh chopped thyme
2 cloves garlic, pasted
75g, roughly, dried breadcrumbs

1. Preheat the oven to 190°C Gas 5.

2. Season the chicken well with salt and pepper.

3. Heat vegetable oil in a frying pan, add chicken and cook quickly to brown all over.

4. Remove chicken from the pan and place in an ovenproof dish or casserole.

5. Add onions and garlic to the pan used to cook the chicken and cook until nicely browned. Sprinkle over the flour and stir in the tomato puree.

6. Pour on half the stock and bring to the boil, stirring continuously to make a nice smooth sauce.

7. Pour the sauce over the chicken legs, then add the remaining stock, chopped tomatoes, courgette, peas and chickpeas.

8. Season well, cover the dish with a tight fitting lid and cook for about 45minutes or until chicken is cooked through.

9. Make up the crumble by placing the flour, and butter into a food processor, then blitz until you have fine breadcrumbs.

10. Add the thyme and garlic and pulse together, then add the dried breadcrumbs right at the end.

11. Remove the chicken from the oven and remove the lid.
Spoon over the crumble mix, and re bake for 20 minutes, or until cooked though and nicely browned.

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Crafts are here

Crafts are here, crafts are there,

My craft supplies are everywhere.

I really should clean this mess,

but I like it I confess.

Floor is littered, chairs are piled,

Kitchen's looking pretty wild.

On the table, counter too,

Seems that any place will do.

Hall is stacked with cartons high,

filled with things folks like to buy.

Garage is full, but so far....

there's still room to park the car.

I never have an idle day,

New ideas come my way.

Don't know yet what I'll create,

but my imagination's great.

My family smiles, they don't complain,

although at times I am a pain.

but when all is said and done,

I really am a crafty one!

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