Marrying my man

We had the most amazing wedding day. Rain could not put a dampener on it. Yes it might have poured all day and yes mum might have had to implement a plan C for the ceremony location but the day was absolutely perfect.

Signing the registry

I don’t think either of us stopped smiling the entire time (except when I was teary but good tears!). The flowers were amazingly beautiful. The bridesmaids looked stunning. Dad and I made it down the aisle without tripping.

Mr and Mrs Cameron

The rings made it, the celebrant, videographer, photographer and DJ were all fabulous.

The blushing bride

The caterers were just sensational.

Just some of the amazingly beautiful flowers

These are just some of the stunning flowers. Don’t worry I’ll be sharing all the details of the set up and the day when we get the professional photos back. The photos I’ve posted today are from family and friends (thank you!).

My favourite little flower pic

Thank you to everyone who made our day so wonderful and special. We wouldn’t change a single thing. Thank you for all your well-wishes. It was so exciting for me on the day getting so many lovely words from everyone.

For now, I am taking a break until the 21st of May to relax, eat, drink and live it up in Thailand with my husband. I’ll be back to share our wedding day and honeymoon adventures soon.

Here's to a happy honeymoon

The day is here!

The day most little girls dream of has finally arrived for me. My dress is hanging ready with my bridesmaids dresses. My shoes and jewellery are laid out waiting to be put on and yet I still can’t fully comprehend that I’m getting married today. I don’t quite feel grown up enough to get married. I remember having the same feeling when I left school and when I moved out of home and when I got my first full-time job. It’s a good thing though. It means that no matter how old I get, or how many milestones I achieve, I will always be young at heart. What changes today is that I will have a husband by my side for those milestones and I can’t wait.

Nine months of preparation have gone into what I know will be the most amazing day. In my mind, the only thing that can go wrong is the groom not showing up but I know that won’t happen. Thank you for listening to all my wedding talk over the past few months. I promise I’ll share some photos as soon as I have them. I’ll probably share way too many photos!

I’m signing off as Claire K for the last time and next time you hear from me I will be Claire C.

x Claire K

Fudgey chocolate brownies with white chocolate cheesecake swirl

I’m getting married tomorrow! I still can’t believe it. All the preparations are going well. The tents are up, the house is full of tables and today it will be transformed into a beautiful wedding venue. If I haven’t mentioned it, my parents have very very kindly given up their house to host our wedding. I’m so very excited! Today I’m off for a pampering morning with the bridesmaids and a quiet family dinner tonight.

I haven’t been as naughty with my treat eating as usual but I have had the odd delicious dessert this week. I had an amazing Bombe Alaska at Will and my last date as an un-married couple on Wednesday night.

Fudgey chocolate brownies with white chocolate cheesecake swirl

Don’t worry, I haven’t been eating these this week, I’ll still fit into my dress. I whipped these up for Easter lunch dessert. I was asked to bring something chocolatey and this is what sprung to mind. They are so rich but the perfect end to a dinner party. You need a glass of milk or a tea to balance it out. Don’t cut the slices too big though or you might be sick!

The ingredients

Melting the butter

Melt the butter in a medium-sized saucepan over medium heat.

Chocolatey goodness

When the butter has melted, add the chocolate and heat it, stirring until the chocolate has melted.

Sweetening it up

Take the pot off the heat and stir through the sugar and vanilla extract.

Two perfect eggs

Stir in the eggs one at at a time.

Flour and nuts

Tip in the sifted flour and walnuts and stir them through the chocolaty goodness. Spread the brownie batter into the lined baking dish.

Cream cheese and sugar

Make the cream cheese topping by beating the cream cheese and sugar together until nice and smooth.

Egging it up

Add the eggs, vanilla and salt and beat them through the mixture.

Choc-ful of chocolate

Fold through the white chocolate chips.

Ready for swirling

Spread the cream cheese mixture over the top of the brownie batter.

Ready for baking

Swirl it through using a knife or a skewer and bake the brownie for 30-35 minutes at 175C fan-forced. If it starts to brown too much, cover it with foil.

Resting

Leave the brownie to cool completely in the tin.

Slice it up

Slice up the brownie into squares. Don’t cut them too big as it’s really rich.

Fudgey chocolate brownies with white chocolate cheesecake swirl

This brownie is best accompanied by a glass of milk. Enjoy!

Fudgey chocolate brownies with white chocolate cheesecake swirl

Fudgey chocolate brownies with white chocolate cheesecake swirl

recipe adapted from Not Quite Nigella and A Pinch of Yum

makes 20 small squares

• 90g butter
• 300g dark or semisweet chocolate
• 150g (¾ cup) caster sugar
• 1 tsp vanilla extract
• 2 large eggs, at room temperature
• 40g (¼ cup) flour
• 1/2 cup crushed walnuts
  
• 180g cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla
• pinch of salt
• 1/2 cup or more white chocolate chips

Pre-heat the oven to 175C fan-forced and grease a 25 by 15cm rectangular tin. Line it with baking paper so that the paper extends over the long sides of the tin.

Melt the butter in a saucepan and then add the chocolate and stir it through until it’s melted.

Take the pot off the heat and stir through the sugar and vanilla.

Using a wooden spoon, mix in the eggs one at a time and then stir through the sifted flour and walnuts.

Spread the mixture into the tin.

Make the cheesecake topping by mixing the cream cheese and sugar with an electric mixer until smooth. Add the egg, vanilla and salt and keep mixing until it’s nice and smooth. Fold through the chocolate chips.

Pour the cream cheese mixture over the brownie batter, spread it out and the swirl it through using a skewer or knife.

Bake the brownie for 30-35 minutes or until it starts to brown on top.

Leave the brownie to cool in the tin.

Slice it into square and serve with restriction.

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Nigella's fluffy white cupcakes

As I write this I am glancing over the gorgeous sunrise, pristine blue ocean and tiny breeze. It is absolutely perfect weather so I hope it stays this way! All the wedding furniture is being delivered today so the real preparations are beginning. I still can’t quite catch on to the fact that I’m getting married!

I promised more delicious baked goodies for the rest of the week and baked goodies I shall provide.

Nigella's fluffy white cupcakes

A friend and I were relaxing in front of the TV last week when she flicked the channel over to Nigella. Nigella just happened to be making easy but delicious and pretty looking cupcakes. I said to Amy ‘I can’t watch Nigella bake without making it myself.’ It has happened on so many occasions. The idea gets in my head and I can’t erase it until I’ve whipped up the same goodies. This occasion was no different. I just had to make the simple cupcakes and white fluffy icing. The red cupcake cases were left over from my hens party and I happened to have a packet of jaffas in the cupboard so the decoration was easy.

Ready for baking

The batter is seriously easy to make. Throw all the ingredients in the blender or food processor (except the milk) and blitz it until it’s smooth. Add a little milk at a time until it’s a good consistency then divide the batter between 12 cupcake cases and bake them for 15-20 minutes at 175C fan-forced. If you’re not using solid cupcake cases you will need to put them in a muffin tin.

Cooling

Transfer the baked cupcakes to a wire rack to cool completely.

Iced and dressed

While the cakes are cooling, make the icing by mixing the icing sugar and egg-whites in the bowl of an electric mixer until they are thick. Add the lemon juice and keep beating until it’s nice and glossy and a good spreading consistency. It looks like liquid snow when it’s ready. You could eat it by the spoonful! Spread the icing onto the cupcakes and top them with decoration. I topped mine with a jaffa.

Nigella's fluffy white cupcakes

Serve them up to your adoring fans. Enjoy!

What about you? Do you run to the kitchen like me when you see something delicious made on TV?

Nigella's fluffy white cupcakes

Nigella’s fluffy white cupcakes

recipe from The Food Network

makes 12 cupcakes

• 150g soft butter
• 1/2 cup plus 1 tbsp caster sugar
• 2 eggs
• 3/4 cup plain flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 2 tsp vanilla extract
• 2 to 3 tbsp milk

Icing

• 2 large egg whites
• 3 cups icing sugar
• 1 tsp lemon juice

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Choc-caramel fudge cake

Sorry if you’re getting a bit sick of my wedding countdown but with just three sleeps to go it’s about all I can think about! Today we’re getting all packed up and heading up to the beach to start the preparations and partying. Mum and dad’s house was cleared of furniture yesterday and tomorrow, in come the tables and chairs and everything else you need for a wedding at home.

Choc-caramel fudge cake

I can’t wait to see all our ideas come together and come to life. Unfortunately the weather report isn’t looking too good. We have a back up plan but please keep your fingers and toes crossed for us!

Just because I’m getting married very soon, doesn’t mean I have stopped baking. It was my sister’s boyfriend’s Birthday last week and he loves caramel. I thought it was a good opportunity to try out a caramel mud cake recipe I’d been saving.

I have a few other sweet treats for you for the rest of the week before I’m off for my honeymoon.

The ingredients

Chocolate, butter, sugar, golden syrup, vanilla extract and water

Place the white chocolate, sugar, butter, golden syrup, vanilla extract and water in a large saucepan. Heat it all over a medium heat, stirring, until everything melts together and gets nice and smooth. Take the pot off the heat and set it aside to cool for 20 minutes.

Eggs and vanilla

Add the eggs one at a time and whisk them through. The recipe says to use a wooden spoon but I find a whisk makes the mixture much smoother.

Dry ingredients

Sift in the flours and then whisk them through until the batter is smooth.

Ready for baking

Divide it evenly between two greased and lined round cake tins. Bake them for 40-50 minutes at 160C fan-forced or until they are golden on top and a cake tester inserted in the middle comes out clean.

Resting

Leave the baked cakes to rest in the tins for 20 minutes and then transfer them to a wire rack to cool completely.

Choc-caramel mud cake

I used a recipe for chocolate fudge icing that I used when I made Nigella’s Devil’s chocolate cake. Check out the recipe to see the steps.

To assemble the cake, place a blob of icing on the serving tray and invert one of the cakes onto it so it’s bottom up. Cover it with icing and then sandwich the second cake on top and cover it in icing.

Choc-caramel mud cake

Serve it up with a big scoop of ice-cream. Enjoy!

A different question for you today? If you are married, what tip would you give yourself for your wedding day if you could do it all again?

Choc-caramel mud cake

Choc-caramel mud cake

cake recipe from Taste

• 200g butter, chopped
• 200g white chocolate, chopped
• 1 cup firmly-packed dark brown sugar
• 3/4 cup hot water
• 1 tbs golden syrup
• 2 tsp vanilla extract
• 2 eggs, at room temperature
• 1 cup plain flour
• 1 cup self-raising flour

Icing

• 125ml water
• 30g dark brown sugar
• 175g unsalted butter, cubed
• 300g good-quality dark chocolate, finely chopped

Pre-heat the oven to 160C fan-forced and grease and line two 20cm round cake tins.

In a large saucepan, combine the butter, chocolate, sugar, water, golden syrup and vanilla extract and stir it over medium heat until everything melts and comes together.

Set the mixture aside to cool for 20 minutes.

One at a time, whisk in the eggs and then sift in the flours. Whisk them through until the mixture is smooth.

Divide it evenly between the two tins and bake the cakes for 40-50 minutes or until a cake tester inserted in the middle comes out clean.

Leave the cakes to sit in the tins for 20 minutes before turning them out on to a wire rack to cool completely.

To make the icing, put the water, 30g dark sugar and 175g butter in a pan over a low heat to melt. When the mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so all the chocolate is heated. Leave it for a minute or two and then whisk until the icing turns smooth and glossy.

Nigella says to leave it for about an hour whisking every now and then. Mine took at least 2 hours to thicken significantly.

Place a small blob of icing on your serving plate and invert one of the cakes on top of it. Cover the cake with icing and put the second cake on top, right-way-up. Coat the top of it with icing.

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Choc-butterscotch pavlova

On Saturday morning the wedding festivities truly began when my Auntie and Uncle (or Tia and Tio as we call them) arrived all the way from Madrid, Spain. Of course we had a family dinner in honor of the occasion and mum asked me to bring dessert. I thought something a little bit Australian would be a good way to welcome them. Naturally my mind went straight to pavlova.

Choc-butterscotch pavlova

I have gotten a little fancy with pavlovas, making Bill Granger’s brown sugar pavlova last year, but I remembered seeing a chocolate version in my pile of magazine clippings and when I finally got my hands on it, I knew it was the one. Chocolate meringue topped with lashings of whipped cream, swirled with butterscotch sauce and finished with grated chocolate and a hint of seasalt. That’s how I’d described it on a menu along with ‘you must order this or you will regret it.’ It was every bit as delicious as it sounds. If I didn’t have to fit into a wedding dress this weekend (!!!) I would have gone back for seconds. Somehow the cream negates the sweetness of the dessert making it perfectly balanced and the different textures are nom, nom, nom.

The ingredients

There’s not too much to making this. I was having a bride moment when I took the photo and missed the sugar. Oops. These are just the ingredients to make the meringue base.

Beat the egg whites

Start by whisking the egg whites together in the bowl of an electric mixer until soft peaks form.

Soft peaks

Sweeten it up

Keep the mixer running and add the sugar in six lots. Make sure each lot of sugar is well incorporated before adding the next one. Keep beating the mixture until it is thick and glossy.

Cocoa, cream of tartar and vinegar

Now add the cocoa, cream of tartar and vinegar and beat until they are just mixed in. I actually mixed in the cream of tartar and vinegar firstly and then added the cocoa so I could leave it as a bit of a swirl rather than all over brown.

Chocolate chunks

Take the bowl off the stand and gently fold through the chocolate chunks. Yes they are broken up Easter eggs. I always use them for a bit of cooking after Easter.

Baking time

On a sheet of baking paper, trace around the serving platter you want to use. Lay the baking paper on an oven tray and then heap the meringue batter on top. It will expand so leave a space between the edge of the mixture and your border. Put the pavlova in an oven pre-heated to 160C and then immediately turn the oven down to 130C fan-forced. Bake it for 1 hour or until it starts to crack and the outside is hard. Open the oven a little bit and leave it to cool completely in the oven. It will take a few hours.

Chocolate meringue

Here it is all nice and cracked and delicious looking. Resist eating it.

Making the butterscotch

To make the butterscotch sauce, put all the ingredients in a saucepan and heat it over medium heat until everything has melted/dissolved. Bring the pot to a boil and the reduce to a simmer. Let it simmer away, stirring occasionally until it thickens. It takes at least 15 minutes. Mine took more like 30 but I wanted it nice and thick. Set it aside to cool.

Layering the pavlova

Assemble the pavlova just before you want to serve it so the shell stays nice and crispy. Yes you can see a little bit of baking paper under mine. I couldn’t get it off the paper without destroying the whole thing so I just cut around it. I wouldn’t do it at a fancy dinner party but family don’t mind these things.

Pile it high with the vanilla whipped cream.

Butterscotch

Drizzle the butterscotch sauce over the top.

Chocolate flake topping

Sprinkle the chocolate flakes and sea salt over the pavlova to finish it off.

Choc-butterscotch pavlova

Try not to eat the whole thing at once. Enjoy!

What about you? What would you make for dessert if you had foreign visitors?

ps 4 more sleeps til the wedding!

Choc-butterscotch pavlova

Choc-butterscotch pavlova

recipe from Real Living magazine January/February 2011

makes one big pavlova that serves at least 10

• 6 egg whites
• 300g caster sugar
• 3 tbsp cocoa powder
• 1 tbsp white vinegar
• 1/2 tsp cream of tartar
• 75g good quality dark chocolate, chopped
• 600ml cream, whipped with 1 tsp vanilla extract to serve
• 2 tbsp good quality chocolate, grated to serve
• 1/2 tsp crushed sea salt, to garnish

Butterscotch sauce

• 150ml cream
• 75g butter
• 150g brown sugar
• 1 tbsp butterscotch schnapps
• 1 tsp vanilla extract
• pinch of sea salt flakes

Pre-heat the oven to 160C fan-forced and line a tray with baking paper. Trace around a plate onto the baking paper to make an outline for the meringue base.

Beat the egg whites in the bowl of an electric mixer until soft peaks form. Add the caster sugar in 6 batches, beating for 20 seconds between additions.

Continue to beat until the mixture is thick and glossy.

Add the cocoa, vinegar and cream of tartar and whisk just until they are mixed in.

Take the bowl off the mixer and gently fold through the chopped chocolate.

Scrape the meringue out of the bowl onto the circle on the baking paper. It will expand so leave at least a one centimeter space between the meringue and the border. Smooth out the top and sides.

Put the pavlova in the oven and turn it down to 130C fan-forced. Bake it for 1 hour or until it has cracked and is hard on the outside.

Turn off the oven and open the oven very slightly. Leave it to cool completely in the oven. It will take at least 3 hours.

Make the butterscotch sauce but combining all the ingredients in a small saucepan. Heat the mixture, stirring, until everything has dissolved and then bring it to a boil.

Reduce to a simmer and cook, stirring until it thickens. It will take at least 15 minutes.

Transfer the sauce to a jug and leave it to cool.

To serve, pile the pavlova with whipped cream, swirl through the butterscotch sauce and sprinkle it with the grated chocolate and salt flakes.

Serve immediately.

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Tomato plants

I know it’s been a little while since my last garden update. I’m ashamed to say that’s because the garden has taken a bit of a back seat to the wedding in the last few months. I do have a few plants still soldiering on. The first plant I can’t take credit for. My tomato plants are thanks to my wonderfully green-thumbed grandma. I told the story a while ago of her tomato stealing.

Tiny tomatoes

No not stealing of the bad kind, she has been known to take a tiny tomato from her plate when she’s out to dinner and use its seeds to grow a tomato plant. She has a pretty amazing success rate. This last lot of plants I left in her care until they were well and truly established and they’re doing so well. They have about 20 tomatoes and lots and lots of flowers.

More tiny tomatoes

The seeds were all from the same tomato but one plant has fruit in the shape of a baby Roma tomato and the other has very round fruit. It will be interesting to see what they look like when they ripen.

Aloe Vera

Yet another plant started by my grandma. I was admiring her Aloe Vera on a visit a year or two ago and she said it’s really easy to grow. She snapped off a bit of her plant and told me to just shove it in a pot and it would grow. Well grow it did. I have been breaking off bits of it and re-planting and I have more than I could ever know what to do with. I might have to see if I can find a recipe. I do burn myself in the kitchen quite regularly so it has come in handy on those occasions.

A pot of tea leaves

One of my lovely bridal shower gifts was a pack of four different tea herbs. I planted them together in this pot just two weeks ago and they have taken off. I can’t wait to make my own tea.

Chili plants

Over Christmas, my friend Kristin’s mum gifted me three of the six chilis from her prized chili plant. I used two of them and the last one I planted some of the seeds. I think I can say it’s my best ever result growing from seeds. I have really done absolutely nothing to care for it and it has grown like crazy.

Chilis

I’ve never seen so many chilis on one plant. If anyone in Brisbane would like some let me know! They seem to be the one thing I can grow without fail.

Making a comeback

This little guy is also testament to that fact. A few years ago my mum’s aunt gave her a clipping from her chili bush. Mum with her self-professed brown thumb gave me the plant and I stuck it in a pot. I thought it had died. It shriveled up into nothing and was completely brown but a few months later it started sprouting again and turned into a thriving plant. It died again a few months ago and I thought that was surely the end but in the last few weeks it has made a comeback and is flowering. It definitely has a few lives this chili.

That wraps up my garden update. I still have a few herbs that keep on growing despite my lack of care. Don’t worry, I have someone, not brown-thumb mum, looking after the plants while I’m on my honeymoon (from next week!!!).

What about you? What’s going on in your garden?

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The wedding countdown

Love

Gingerbread baby doughnuts

Baking doughnuts at home seems to be all the rage in America right now. I’ve seen the most delicious looking recipes all over the place but the problem was, I didn’t have a doughnut tin. That was until my Birthday. Like when I get most new toys I had to use it right away. I had so many recipes to choose from but finally settled on gingerbread doughnuts. When I bought the pan, I didn’t realise quite how small ‘mini’ doughnuts would be. They’re seriously teeny tiny but so cute and so easy to pop into your mouth in one delicate bite.

Gingerbread baby doughnuts

I think they’d be perfect on a high tea stand or fancy afternoon tea. The flavour was amazing and the texture, just like a naughty fried doughnut. If you don’t have a doughnut tin, get one. You won’t regret it!

The ingredients

This recipe is pretty similar to making muffins in that you mix up the dry ingredients then mix in the wet.

Sifting the dry ingredients

All you have to do is sift all the dry ingredients into a large bowl.

Mix it all up

Then mix in all the wet ingredients. Give the wet ingredients a little stir together before you add them to the dry. I didn’t have any sour cream like the recipe called for so I used Greek yoghurt instead and they were delicious. Just like muffins, they shouldn’t be over-mixed. Stir it until the ingredients are just combined.

Ready for baking

Probably the only tricky part was getting the batter into the tiny doughnut holes. I managed pretty well with two little teaspoons. Bake the tiny doughnuts for 5-7 minutes. I’m not sure how to tell when they’re done but I found giving them a poke to see if they bounced back was a pretty effective method.

Baked doughnuts

They seem to rise evenly even if you put the batter in quite messily which was lucky for me.

Cooling

After a few minutes rest in the tin, transfer the doughnuts to a wire rack to cool.

Ready for glaze and crumble

While they are cooling, make the crumble and the glaze by mixing the ingredients together in small shallow bowls.

Setting

Working one at a time, dip the top of each doughnut into the glaze, give it a little shake to get rid of any excess and then press it into the crumble topping.

The recipe said to glaze them and then sprinkle them with the topping but I couldn’t get it to stick very well using that method.

Gingerbread baby doughnuts

It’s hard to resist popping one (or two or three or four) straight in your mouth but if you can resist, store them in an airtight container. I think they were best after a little zap in the microwave. Enjoy!

What about you? Have you made doughnuts at home?

Gingerbread baby doughnuts

Gingerbread baby doughnuts

recipe from Mother Thyme

makes 48 teeny tiny doughnuts or 8 full-sized doughnuts

• 1 cup flour
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 1/8 tsp ground cinnamon
• 1/8 tsp ground cloves
• Pinch of nutmeg
• 1/4 cup milk
• 2 tbsp molasses or golden syrup
• 2 tbsp sour cream (I used yoghurt)
• 1 egg, lightly beaten
• 1 tbsp butter, melted and cool
  For glaze
• 1/4 cup brown sugar
• 1 tbsp water
  For crumble topping
• 2 tbsp brown sugar
• 2 tbsp flour
• 1 tbsp butter, room temperature

Pre-heat the oven to 160C fan-forced and spray the doughnut tin with spray oil.

In a large bowl, sift in all the dry ingredients and stir them together.

Add the milk, sour cream/yoghurt, golden syrup, egg and butter and mix it together with a wooden spoon until just combined. Just like muffins, you don’t want to over-stir the batter.

Spoon it into the doughnut holes so they are 2/3 full.

Bake the doughnuts for 5-7 minutes or until they are baked through. They will bounce back when you give them a little press when they’re done.

Leave them in the tin to cool for 10 minutes before transferring to a wire rack to cool completely.

Get the topping ready by mixing the sugar and water together.

In another bowl, rub the sugar, flour and butter together until it forms a crumble.

Dip the doughnuts into the glaze and then dip them in the crumble topping.

Leave them to set on the wire rack before transferring to an air-tight container.

They taste best after a little heating. 

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Chicken teriyaki in the slow cooker

Last week we had a little bit of unseasonal weather her in Brisbane. It got a wee bit chilly. What does chilly weather mean to me? It means time to get out the slow cooker! The first thing I whipped up was a big batch of my Moroccan lamb curry then it was time to try out a recipe I’d been saving for even a hint of cold weather – Teriyaki chicken in the slow cooker. As soon as I saw the name I knew I had to make it no matter what.

Chicken teriyaki in the slow cooker

I’d already committed to the recipe but was even more excited when I saw how easy it was. The only prep work was a bit of measuring and de-fatting of the chicken. I know the slow cooker usually makes the whole house smell amazing but this was almost beyond that. It lived up to it in taste too. It’s definitely a sweet recipe but it was so tasty. We had it plain over rice and it was perfect. I also made some of the leftovers up into a stir-fry with noodles and veges the other night and that was good too. It freezes well so you can keep the leftovers.

The ingredients

There aren’t many ingredients in this recipe and most of them are pantry staples. In fact the only thing I had to buy was the chicken breast because my freezer supply had run out.

Chicken in the slow cooker

Coat the chicken fillets in salt and pepper on both sides and then place them in a single layer on the bottom of the slow cooker.

Saucy chicken

In a bowl, mix up the soy sauce, honey, tomato sauce, onion and garlic and then pour them over the chicken. I added a cup of water too so that the chicken would all be covered.

If you don’t have any fresh onions (0r can’t be bothered chopping them like me), you can use onion powder instead. I’ve put the option in the recipe.

Turn the slow-cooker on to low and let it cook for 3-4 hours.

Fall-apart chicken

I think mine took 4 hours but you’ll know the chicken it ready when it practically falls apart when you stick a fork in it. Take all the fillets out of the liquid and shred them up using a fork. I cut mine into reasonably large pieces.

Back in the slow cooker with the corn flour

Once they’re all chopped up, put them back into the liquid.

Dissolve the corn flour in the water and stir it through. Then turn the heat up to high and let it keep cooking with the lid off for about 30 minutes.

Nice and thick

You want the sauce to be nice and thick before you serve it so if it’s not done after 30 minutes, keep cooking and give it a stir every now and then.

Chicken teriyaki in the slow cooker

Serve the chicken over rice or noodles and sprinkle it with sesame seeds. Enjoy!

What about you? Has your slow cooker made a come back yet?

Chicken teriyaki in the slow cooker

Chicken teriyaki in the slow cooker

recipe from Get off your butt and bake

serves 5-6

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1 cup honey
• 1/2 cup soy sauce
• 1/2 cup diced onion or use 1/4 tsp onion powder
  
• 1/4 cup ketchup/tomato sauce
  
• 2 tbsp olive oil
• 2 cloves garlic, minced (or use 1/4 tsp garlic powder)
  
• 1/4 teaspoon chili flakes (optional)
• 4 teaspoons corn flour dissolved in 6 tbsp water
• Sesame seeds to decorate
  

Trim the chicken fillets of all fat and coat them in salt and pepper.

Place the chicken in a single layer in the bottom of the slow cooker pot.

In a bowl, mix up the honey, soy sauce, onion, tomato sauce, oil, garlic and chili then pour them over the chicken.

Add 1 cup of water if there’s not enough liquid in your pot.

Cook on low for 3-4 hours.

When a fork can be poked through the chicken very easily, remove the chicken fillets from the pot (leave the sauce).

Shred them up using a fork and then return them to the liquid.

Turn the slow cooker on to high.

Dissolve the corn flour in the water and stir it through the pot.

Leave the lid off and leave it on high for 30 minutes or until the sauce thickens.

Serve the chicken over rice sprinkled with sesame seeds.

Note: chicken can be frozen. 

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