#WrenFamilyFavourites – Week 2

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It’s the second week of the competition and the #WrenFamilyFavourites recipes are rolling in thick and fast!

With Winter rapidly approaching, its only suitable for this weeks bloggers to provide their favourite Winter recipes. With Winter roast vegetables, Lemon and Thyme chicken and even a Half hour pudding, you can be sure to provide your family with a culinary creation to warm them from their head down to their toes!

Check our this weeks five favourite blogger recipes below, and don’t forget to submit your own competition entry on Instagram using the hashtag #WrenFamilyFavourites to be in with a chance to win!

Recipe 1: Rachel  from The Illustrated Teacup – Lemon and thyme chicken with herb potatoes

Recipe 2: Rhianna from Robowecop – Homemade scones

Recipe 3: Karen from Tiny Bird Heart – Half hour pudding

Recipe 4: Sian from Cakey Dreamer – Marble cake

Recipe 5: Tammie from Tam Loves Tea – Winter roast vegetables

Recipe 1: Rachel from The Illustrated Teacup – Lemon and thyme chicken with herb potatoes

Lemon and thyme chicken

Ingredients for the chicken:

  • Skin-on chicken drumsticks
  • Fresh thyme
  • Lemon
  • Ground pepper

For the herb potatoes:

  • Potatoes
  • Carrots
  • Onions
  • Fresh rosemary
  • Garlic
  • Olive oil

Method:

Lemon and thyme chicken

  1. Gently peel back the chicken skin and score the flesh.
  2. Squeeze the juice of a lemon and pour a small amount over the chicken.
  3. Crack pepper over the top.
  4. Rub fresh thyme leaves into the flesh and especially into the cuts.
  5. Cover the skin back over and place inside a deep dish.
  6. Place the lemon rinds inside the dish and cover with extra lemon juice and black pepper, while also adding a couple of thyme sprigs.
  7. Bake in the oven for 35 minutes, or until the chicken is cooked all the way through and golden.

Herb Potatoes

  1. Peel and dice the potatoes, carrots and onions.
  2. Crush the garlic and add fresh rosemary into a dish with the potatoes, carrots and onions.
  3. Drizzle with olive oil and toss the mixture together.
  4. Roast in the oven until crispy, for approximately 35 minutes.

Lemon and thyme chicken

 

Recipe 2: Rhianna from Robowecop – Homemade scones

Nana's homemade scones

Ingredients:

  • 8oz self-raising flour
  • 3oz cooking butter
  • 3oz caster sugar
  • One beaten egg with one tbsp of milk
  • An optional handful of sultanas

Method:

  1. Heat the oven to 180 degress and grease a baking tin, or add greaseproof paper to a baking tray.
  2. Rub the butter and flour together until it looks a bit like breadcrumbs.
  3. Add the sugar (and the sultanas if you’re using them) to the butter and flour mix.
  4. Add egg and milk mixture (leave a small bit of this to brush on top of the scones later) and mix together until it forms a dough.
  5. Split dough into eight equal amounts.
  6. Roll each portion into a ball and press down until they’re around one inch thick.
  7. Score the top of the scones then brush the remainder of the egg and milk mixture over the top.
  8. Bake in the oven for 20-25 minutes.
  9. Transfer to the cooling rack.
  10. To eat: cut scone in half, add butter (or jam and cream) and enjoy!

homemade scones

 

Recipe 3: Karen from Tiny Bird Heart – Half hour pudding

Half Hour Pudding

Ingredients:

  • 3oz brown sugar
  • 2oz margarine
  • ½ cup milk
  • 5oz plain flour
  • 3oz raisins
  • Two tsp baking powder
  • A pinch of salt
  • ½ cup of brown sugar
  • 1½ cups of boiling water

Method:

  1. Preheat the oven to 175°c/350°f.
  2. Cream the sugar and margarine in a bowl.
  3. Add the milk, flour, raisins and baking powder and mix well, then put it to one side.
  4. In an ovenproof dish, put the ½ cup of brown sugar and 1½ cups of boiling water together and stir until melted.
  5. Place the mixture from the bowl into the sugary mix, and cook in the oven for 30 minutes.
  6. Remove from the oven and enjoy with a dollop of cream or custard!

half hour pudding

 

Recipe 4: Sian from Cakey Dreamer – Marble cake

Marble Cake

Ingredients:

  • 225g butter
  • 225g caster sugar
  • Four eggs
  • 225g self-raising flour
  • One tsp of vanilla extract
  • Three tbsp of cocoa powder

Method:

  1. Preheat oven to 170 degrees and grease an eight inch cake tin.
  2. In a mixing bowl, whisk your butter until it is smooth and soft. Then add in the caster sugar.
  3. Add the eggs, making sure that all are mixed in well.
  4. Sieve the flour and add it slowly to the mixture, stirring while you add.
  5. Once all of it is mixed in, pour 1/4 of the mixture into another mixing bowl.
  6. In the second smaller mixture, add the cocoa powder (sieved) and stir until all is mixed in well.
  7. In the first mixture, add the vanilla extract.
  8. This takes time but is worth it: spoon the two mixtures into the cake tin one at a time, making sure that it is evenly spread, so there are no gaps. Have fun with it, spoon chocolate over vanilla and then vanilla over chocolate!
  9. Once all of the two mixtures are in the cake tin, take a skewer and start swirling! Make sure that you don’t make the chocolate become too dominant or else you’ll end up with just a chocolate cake.
  10. Bake in the oven for 45 minutes or until a skewer inserted comes out clean.
  11. Leave to cool completely; the decoration is up to you! Marble cakes usually look pretty without decorating, but if you want to surprise people, you can cover the outside so they only discover the marbled goodness once they cut themselves a slice!

Recipe 5: Tammie from Tam Loves Tea – Winter roast vegetables

Winter roast vegetables

Ingredients:

  • One medium-sized red onion
  • 400g celeriac
  • 150g butternut squash
  • 150g sweet potato
  • 200g button mushrooms
  • Four rashers of un-smoked back bacon
  • Parsley
  • Thyme
  • Two cloves of garlic
  • Two eggs
  • A pinch of salt and pepper

Method:

  1. Start by chopping the celeriac, butternut squash, and sweet potatoes into roughly equal 2cm cubes, then place them in a heatproof dish.
  2. Crush two cloves of garlic and stir in to the mixed veg with a splash of olive oil, a generous sprinkle of thyme, and a pinch of salt and pepper.
  3. Place in the oven at 180 degrees for around 30 minutes.
  4. Chop the red onion and bacon into 2cm squares.
  5. Heat a frying pan with a knob of butter. Add the onions, bacon and mushrooms with a generous sprinkling of parsley. Sauté until the bacon and mushrooms start to brown.
  6. Take the veg out of the oven and add the mushrooms, bacon, and red onion to the heatproof dish. Stir and place in the oven for a further 10 minutes.
  7. Poach two eggs.
  8. Serve the roast vegetables and top with a poached egg. Enjoy!

winter roast vegetables, bacon and mushrooms

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About Author

Style and design enthusiast with a passion for travel, who loves to be influenced by diverse cultures and trends. An unconventional approach to housekeeping means she can often be found experimenting in the kitchen, baking to rock ‘n’ roll.