make ahead recipe

Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day

Roasted Onion Soup With Goat'S Cheese Toasts

yellow or white onions, sliced

olive oil

vegetable stock

tbsp wholegrain mustard

tsp Marmite

bread

soft vegetarian goat's cheese, cubed

Roasted onion soup with goat's cheese toasts

Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions are tinged brown, but not burnt.

Tip the onions into a large pan with the stock, mustard and Marmite. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the bread slices then scatter on the cheese. Ladle the soup into bowls, pop a toast into each and serve with the extra slices of bread on the side.

This souvlaki wraps with beetroot tzatziki recipe is a twist on a Greek classic.

Souvlaki wraps with beetroot tzatziki

lamb mince

feta, crumbled

onion,

garlic clove, crushed

parsley

½ tsp ground cumin

Vegetable oil,

Griddled flatbreads, sliced red onion

For the beetroot and horseradish tzatziki

½ tsp cumin seeds,

beetroots,

milliliters natural yogurt

mint

horseradish cream

½ lemon

Soak 8 wooden skewers in cold water for 30 minutes. Meanwhile, mix the lamb, feta, onion, garlic, herbs and cumin together in a large bowl and season well. Chill.

For the tzatziki, place the cumin seeds in a dry frying pan and toast until fragrant. Toss in a bowl with the remaining tzatziki ingredients. Season and set aside to chill.

Using wet hands, shape the lamb mixture around the soaked skewers. Brush with the oil.

Cook the skewers on a hot griddle pan for 4-5 minutes, until cooked and lightly charred, turning regularly.

Serve the skewers with griddled flatbreads, red onion and lettuce. Garnish with extra herbs and spoon some beetroot tzatziki on top.

Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea

Raspberry bakewell slice

pack sweet shortcrust pastry

raspberry jam

frozen raspberries, just thawed

flaked almonds

apricot jam

butter, very soft,

golden caster sugar

ground almonds

self-raising flour

tsp baking powder

almond extract

eggs, beaten

Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.

Bake the pastry for 8-10 mins until it‘s cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.

For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months – overwrap the tin with baking parchment and foil beforehand.

To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

This Bisquick Chicken Pot Pie recipe is a quick and satisfying meal! The family favorite combines the goodness of tender chicken, creamy sauce, and a flaky crust that&#039;s perfect for weeknight dinners.

Bisquick Chicken Pot Pie Recipe

Chicken breast

Cream of chicken soup (or equivalent of my homemade cream soup mix)

Mixed vegetables (frozen)

thyme

All Purpose Seasoning

Baking mix (such as Bisquik)

Milk

Cheddar cheese (shredded)

Butter (melted)

garlic

parsley (optional garnish)

Preheat oven to 375 degrees.

In a medium bowl, mix together the chicken, soup, vegetables, thyme and garlic powder; transfer to a pie dish.

In another bowl, combine baking mix, egg, milk, cheese and melted butter.

Pour mixture over top of chicken mixture and spread in an even layer.

Bake for 30 minutes or until crust is golden brown and sauce is bubbly.

When pot pie has finished baking, mix 2 tablespoons of melted butter and granulated garlic in a small bowl.  Brush the mixture over the top of the pot pie.

https://www.youtube.com/watch?v=v-7e7ZwArgQ

Warm, comforting and delicious, Bisquick Chicken Pot Pie is proof that good doesn’t have to be hard or time consuming.
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https://www.itisakeeper.com/5350/easy-chicken-pot-pie/

✅  RECIPE INGREDIENTS 
1 cup cooked chicken breast, cubed
1-10 oz can cream of chicken soup, or equivalent of my homemade cream soup mix
1 2/3 cup frozen mixed vegetables
1/2 tsp dried thyme
1/2 tsp House Season Blend
1 cup baking mix, such as Bisquik
1/2 cup milk
1 egg
1 cup cheddar cheese, shredded
2 tablespoons butter, melted
1 teaspoon granulated garlic
minced parsley, optional garnish

✅ OTHER RECIPES MENTIONED IN THIS VIDEO: 
All Purpose Blend: https://www.itisakeeper.com/10427/house-seasoning-blend/
Chicken Divan:https://www.itisakeeper.com/137/chicken-divan-recipe/

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Bisquick Chicken Pot Pie

This Mayo Free Coleslaw takes just minutes to prepare and is full of tangy, delicious flavor. It&#x27;s a perfect addition to any backyard BBQ or picnic.

Healthy Mayo Free Coleslaw Recipe (Vegan Friendly)

tbsp apple cider vinegar

tbsp agave nectar or honey

tbsp dijon mustard

tsp celery salt

tsp black pepper

pre-shredded cabbage mix

In a medium covered jar, add apple cider...

In a medium covered jar, add apple cider vinegar, agave nectar or honey, dijon mustard, celery salt, pepper and olive oil.

Cover jar tightly and shake vigorously until ingredients...

Cover jar tightly and shake vigorously until ingredients have emulsified.

Put cabbage mix in a large bowl and...

Put cabbage mix in a large bowl and toss with dressing, until cabbage is well-coated.

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