Philadelphia Simply Stir Review

A couple of weeks ago I woke up to find a special package from Kraft Foods sitting in my kitchen. They sent me a cooler bag full of samples of their new "Simply Stir" range. They included a recipe for a chicken dish along with some of the other ingredients and kitchen utensils I'd need to make it. I was over the moon and I said I'd definitely give it a go for dinner some evening. It really was a quick and easy dish to make that everyone at home loved. I made both variations; the mushroom and the garlic & herb, and I have to say that the garlic and herb was definitely my fave ...

My cooler bag full of goodies !!!

Prep time: 5 mins
Cooking time: 10 mins      
(Super Quick!!!)

YOU WILL NEED...

1 Sachet of Philadelphia Simply Stir Sauce
4 Chicken Fillets
1 Small Head of Broccoli
A few Mushrooms

 

1) Slice the chicken fillets into cubes or strips and brown them in a pan
2) Par boil the broccoli while the chicken is cooking and when the chicken is brown add it to the pan
3) Throw in the mushrooms, followed by the Simply Stir Sauce and stir until it has heated through
4) Philadelphia recommend that you serve the chicken with Basmatti Rice

I definitely recommend these Philadelphia Simply Stir Sauces to anyone who is looking for something quick, easy and healthy to make for dinner

Summer Berry & Almond Muffins

I seem to always stick to a recipe when I find one that I like, but yesterday I decided to switch things up a little and try out a new muffin recipe which I stole from my boyfriends mam Helen (the really good baker). I have to say that I actually preferred this one to my original. This recipe uses Buttermilk rather than the natural yogurt and full fat milk combination which means less work and less ingredients to buy...

INGREDIENTS 

(Makes 12 muffins)

7oz Plain Flour (sieved)

6oz Caster Sugar

1 tsp Baking Powder 

1 tsp Ground Mixed Spice

2oz/ 500g Ground Almonds

4oz Summer Berries (your choice)

2 tbsp Chopped Almonds 

200ml Buttermilk

2 Eggs

50g Butter 

METHOD

1) Preheat the oven to 200C/ 400F/ Gas Mark 6 and line a muffin tray with muffin cases

2) Add all of your dry ingredients to the one bowl and mix

3) In a separate bowl, melt the butter over a pot of simmering water 

4) When melted, add the egg and buttermilk and whisk

5) Pour the wet mixture into the dry and fold until combined 

6) Spoon 1-2 spoonfuls of the mixture into each muffin case and put the tray in the oven for 20 mins

7) Allow the muffins to cool on a wire tray and then dust them with icing sugar