Easy strawberry cream pie

Andrew Cunnington.
DESTINY:


Ingredients

* 3 containers strawberry yogurt (the already mixed up ones are better)
* 1 container Cool Whip
* 1 cup sliced strawberry (can use defrosted frozen if fresh not available)
* 2 graham cracker pie crust

Directions


Slice strawberries and let sit.

Mix Cool Whip and yogurt together.

Fold in strawberries and pour into pie crusts.

Chill at least one hour to set.

Berry Good Creamy Cheese Pie

Andrew Cunnington.
DESTINY:


Ingredients

Crust

* 1 (9 ounce) box chocolate wafers
* 4 teaspoons butter, melted
* 1 ounce semisweet chocolate, melted

Filling

* 8 ounces low-fat cream cheese, room Temperature
* 1 1/2 cups nonfat milk
* 1 (1 1/2 ounce) package sugar-free instant vanilla pudding mix (or lemon)
* 1 1/2 cups mini marshmallows (2 1/2 ounces)
* 6 ounces Cool Whip Lite, thawed
* 1 1/2 cups strawberries, cut in 1/2
* 1 1/2 cups blackberries

Directions


Crust:.

In a food processor crush wafers till fine add chocolate and butter process till mixed. Press into a deep pie dish, place in freezer while making filling.

Filling:.

In a blender blend cream cheese and milk add the pudding. Remove to a large bowl and fold in marshmallows and whipped cream.

Gentle fold in berries saving some for garnish.

Spread into prepared pie shell and garnish with berries.

Chill for 1 hour.

Pork Chops in Onion Sauce

Andrew Cunnington.
DESTINY:


Ingredients

* 4 pork chops
* salt and pepper
* 1 1/2 tablespoons flour
* 1 1/2 tablespoons vegetable oil
* 2 medium onions, thinly sliced or 4 small onions, thinly sliced
* 1/2 cup beer (drink left over beer)
* 1/2 cup hot beef broth
* 1 tablespoon cornstarch

Directions


Season chops with salt and pepper; coat with flour.

Heat oil, add chops, fry each side 3 minutes.

Add onions, cook 5 minutes turning chops once.

Pour in beer and broth.

Cover and simmer 15 minutes.

Remove chops to a 350 degree preheated oven.

Season sauce to taste.

Blend cornstarch with small amount of water, stir into sauce, cook until thick and bubbly.

Pour over pork chops and serve.

Barbecued Pork Chops

Andrew Cunnington.
DESTINY


Ingredients

* 1/2 cup water
* 1/4 cup vinegar
* 2 tablespoons dry mustard
* 3 tablespoons brown sugar
* 4 tablespoons chili sauce
* 8 pork chops

Directions

Combine ingredients and mix well.

Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes.

Water may be added to make gravy.

Delicious with ribs also.

Mandarin Pork Chops

Andrew Cunnington.
DESTINY:
Recipe makes 4 servings

Ingredients

* 4 pork chops
* 1 tablespoon vegetable oil
* 1/2 cup orange juice
* 1/4 cup water
* 3 tablespoons brown sugar
* 2 tablespoons lemon juice
* 1 tablespoon cornflour (I change that from cornstarch)
* 2 teaspoons chicken stock powder

* 1 (11 ounce) can mandarin oranges, drained
* 1 green pepper, sliced

Directions


In large skillet, brown chops in oil; remove from pan.

In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened.


Add chops; cover and simmer 20 minutes or until tender.


Add orange segments and green pepper; heat through.

30 minute lamb roast

Andrew Cunnington.
DESTINY:


Preparation Time
5 minutes

Cooking Time
25 minutes

Ingredients (serves 4)

* 750g trim lamb mini topside roasts
* 1 tbs olive oil
* 1 bunch baby (Dutch) carrots, ends trimmed, washed
* 1 x 400g pkt Woolworths Fresh Baby Potatoes With Butter and Herbs
* 5 sprigs fresh rosemary
* 200g sugar snap peas
* 60ml (1/4 cup) Woolworths Select Thick Mint Sauce
* 375ml (1 1/2 cups) water
* 40g (1/4 cup) Woolworths Select Traditional-Flavoured Instant Gravy
* 80ml (1/3 cup) red wine

Method

1. Preheat oven to 220°C. Season the lamb with salt and pepper. Heat the oil in a roasting pan over high heat. Add the lamb and cook for 1 minute each side or until browned.
2. Arrange carrots, potatoes (including butter from the packet) and rosemary around the lamb. Roast for 20 minutes for medium or until cooked to your liking.
3. Meanwhile, cook the sugar snap peas in a small saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain and return to the pan. Add the mint sauce and stir until well combined. Whisk together the water and gravy in a jug.
4. Transfer the lamb and vegetables to a plate and cover with foil. Place the pan over high heat. Add the wine and cook, stirring, for 1 minute. Add the gravy mixture and cook, stirring constantly, for 1 minute until the gravy thickens.
5. Divide the roast vegetables and sugar snap peas among serving plates. Thickly slice the lamb across the grain. Divide lamb among the plates and drizzle over the gravy to serve.

Balsamic steak with tomato pasta salad

Andrew Cunnington.
DESTINY:


Ingredients (serves 4)

* 200g dried penne pasta
* 2 tablespoons olive oil
* 1/4 cup balsamic vinegar
* 2 garlic cloves, crushed
* 4 (150g each) beef sirloin steaks
* olive oil cooking spray
* 250g cherry truss tomatoes
* 1/4 cup small fresh basil leaves
* 50g baby rocket

Method

1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a bowl. Add 1 tablespoon oil. Toss to combine.
2. Meanwhile, combine vinegar, remaining oil and half the garlic in a large glass or ceramic bowl. Add steak. Turn to coat.
3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes.
4. Cook tomatoes for 2 to 3 minutes or until softened.
5. Add tomatoes, basil, rocket and remaining garlic to pasta. Season with salt and pepper. Toss to combine. Serve steaks with pasta salad.

Pizza with bocconcini, prosciutto & rocket

Andrew Cunnington.
DESTINY:


Cooking Time
15 minutes
Ingredients (serves 4)

* 1 x 440g bought pizza base with tomato paste
* 5 bocconcini, thickly sliced
* 80g (1/2 cup) pitted black olives
* 80g baby rocket leaves
* 30g (1/3 cup) shaved parmesan
* 7 thin slices prosciutto, torn in half

Method

1. Preheat oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a round pizza tray or baking tray. Top with bocconcini and olives.
2. Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
3. Meanwhile, combine the rocket and parmesan in a bowl.
4. Top the pizza with the prosciutto and the rocket mixture to serve.

Slow-roasted tomatoes with olives

Andrew Cunnington.
DESTINY:
Ingredients (serves 4)

* 4 roma tomatoes, halved length ways
* 175g vine sweet mini caps (baby capsicums)
* 1/3 cup mixed olives
* 1 tablespoon olive oil
* 1 tablespoon fresh rosemary leaves
* 2 teaspoons baby capers, drained, rinsed

Method

1. Preheat oven to 160°C/140°C fan-forced. Place tomato, capsicums and olives, in a single layer, in a large baking dish. Drizzle with oil. Sprinkle with rosemary. Season with salt and pepper. Roast for 45 minutes or until capsicums have softened. Sprinkle with capers. Serve.

Notes & tips

* Serve with roast chicken or pork cutlets.

Beef and Ale Stew

Andrew Cunnington.
DESTINY:


Ingredients
• 3 fresh or dried bay leaves
• 500g diced stewing beef
• 500ml ale, Guinness or stout
• 2 sticks of celery
• 2 medium onions
• 2 carrots
• olive oil
• 1 heaped tablespoon plain flour
• 1 x 400g tin of chopped tomatoes
sea salt and freshly ground black pepper


You are going to love this slow-cooked stew recipe, because it’s so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes you’re often told to brown off the meat first. But I’ve done loads of tests and found the meat is just as delicious and tender without browning it first, so I’ve removed this usual stage from the recipe.

If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4 • Trim the ends off your celery and roughly chop the sticks • Peel and roughly chop the onions • Peel the carrots, slice length ways and roughly chop • Put a casserole pan on a medium heat • Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes • Add your meat and flour • Pour in the booze and tinned tomatoes • Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper • Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours • Remove the lid for the final half hour of simmering or cooking • When done, your meat should be tender and delicious • Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper • You can eat your stew as it is, or you can add some lovely dumplings to it

Afternoon Tea Cakes

एंड्र्यू कन्निन्ग्तों।
डेस्टिनी:

Ingredients

125g/5oz mixture of dried fruit, such as raisins, sultanas, currants, chopped dates and chopped dried apricots
75ml/2½fl oz Cointreau, brandy or whiskey
200g/7oz butter, plus extra for greasing
150g/5oz caster sugar
1 tbsp sunflower oil
3 free range eggs
250g/9oz flour, sifted
1 tsp baking powder
pinch of salt
icing sugar, for dusting
Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Line the base of a 20cm/8in cake tin with greaseproof paper and rub the sides with butter to grease it.
3. Place the dried fruit and alcohol in a saucepan and bring to the boil. Let it simmer for a few seconds and then pour into a bowl and allow to cool.
4. In a large bowl, beat the butter until soft, add the sugar and beat, then add the oil and the eggs one by one, beating all the time (I usually do this in a food mixer, but an electric hand mixer is just as good.
5. Gently stir in the sifted flour, baking powder, salt, fruit and liqueur.
6. Transfer the cake batter into the prepared tin, smooth the top and cook in the oven for 50 minutes or until a skewer inserted into the cake centre comes out clean.
7. Cool slightly before removing the cake from the tin and finish cooling on a wire rack. Dredge with icing sugar when cool.

Intense chocolate cookies

Ingredients.

125g/4oz dark chocolate
150g/5¼oz plain flour
30g/1oz cocoa, sifted
1 tsp bicarbonate of soda
½ tsp salt
125g/4oz unsalted butter, softened
75g/2½oz light brown sugar
50g/2oz caster sugar
1 tsp vanilla extract
1 free-range egg, cold from the fridge
350g/12¼oz dark chocolate chips
Method

1. Preheat the oven to 170C/325F/Gas 3.
2. Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
3. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
4. In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
5. Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.
6. Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm/2½in apart. Do not flatten them.
7. Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
8. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

Christmas Night Lasagna

INGREDIENTS

* 1360 g ground beef
* 455 g bulk pork sausage
* 110 g onion, chopped
* 119 g green pepper, chopped
* 2 (28 ounce) jars meatless spaghetti sauce
* 1 (10.75 ounce) can condensed tomato soup, undiluted
* 1 (4 ounce) can mushroom stems and pieces, undrained
* 10 ml Worcestershire sauce
* 2 g Italian seasoning
* 9 g salt, divided
* 3 g pepper, divided
* 3 g garlic powder
* 2 eggs, beaten
* 560 g small curd cottage cheese
* 426 g ricotta cheese
* 160 g shredded Parmesan cheese
* 24 lasagna noodles, cooked and drained
* 12 slices mozzarella cheese


DIRECTIONS

1. In a large skillet or Dutch oven, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
2. In a bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper. Spread 2 cups meat sauce each into two greased 13-in. x 9-in. x 2-in. baking dishes. layer each with 1/3 cup Parmesan cheese, four noodles, 1-1/4 cups cottage cheese mixture and three slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan.
3. Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.

World's Best Lasagna

INGREDIENTS (Nutrition)

* 455 g sweet Italian sausage
* 340 g lean ground beef
* 80 g minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 364 g canned tomato sauce
* 120 ml water
* 25 g white sugar
* 1 g dried basil leaves
* 1 g fennel seeds
* 2 g Italian seasoning
* 20 g salt
* 0.5 g ground black pepper
* 15 g chopped fresh parsley
* 12 lasagna noodles
* 455 g ricotta cheese
* 1 egg
* 3 g salt
* 340 g mozzarella cheese, sliced
* 60 g grated Parmesan cheese


1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Barbeque Tempeh Sandwiches

NGREDIENTS (Nutrition)

* 235 ml barbecue sauce, your choice
* 224 g tempeh, crumbled
* 15 ml vegetable oil
* 1 red bell pepper, seeded and chopped
* 1 green bell pepper, seeded and chopped
* 110 g onion, chopped
* 4 kaiser rolls, split and toasted


1. Pour the barbecue sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
2. Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
3. Spoon the tempeh mixture onto kaiser rolls, and serve.

Baked Shells in Sauce

INGREDIENTS (Nutrition)

* 55 g seashell pasta
* 235 ml tomato sauce
* 50 g mushrooms, diced
* 60 g crumbled firm silken tofu
* 30 g shredded mozzarella cheese
* 10 g grated Parmesan cheese


1. Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 400 degrees F (200 degrees C).
3. In a medium bowl combine tomato sauce, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.
4. In a small casserole dish layer pasta mixture and cheeses.
5. Bake in preheated oven for 30 minutes, or until lightly browned.

Egg Salad

* 9 eggs
* 150 g frozen green peas, thawed
* 90 g diced celery
* 25 g chopped pimento
* 20 g chopped onion
* 160 g dry bread crumbs
* 235 ml mayonnaise
* 80 ml milk
* 3 g garlic salt
* salt and pepper to taste
* 30 g butter


1. Preheat oven to 400 degrees F (200 degrees C).
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the eggs, peas, celery, pimento, onion, 1 cup bread crumbs, mayonnaise, milk, garlic salt, salt and pepper. Mix well and pour into a 1 quart casserole dish.
4. Melt butter and fry remaining 1/2 cup bread crumbs until lightly browned. Sprinkle over casserole and bake at 400 degrees F (200 degrees C) for 30

Meet Andrew Cunnington

Hello World.
This will be my first post on this blog.
It will give you an incite to Andrew Cunnington, What i do, My family life, Some pictures of my family & What my interests are. I hope you enjoy keeping in touch with me. I will always post things i find of interest on here. Some you may like, some you may not. But that's why this world is so great. People have different views. It will have some business content, hobby content and other content i feel appropriate to this blog.
So About me.
I live in Birmingham England. I love the UK. Traveled all over the world , and i find.. Theirs no place like home.
I Love to cook and i will post Recipes for all occasions.
I have been married for 12 years now to Lucie. We have two wonderful children,
Joshua (8) & Emily (5).
I love all types of Spot. I am a keen internet marketer.
I only have one main business within the industry. I spent a lot of time researching the right one for me, and guess what - I found it. You will see links to my page so if you'd like to know more about what i do, feel free to check it out. I thank you so much for looking at this blog. I realise your time is precious and i really appreciate it. Look forward to getting to know more about you guys/gals too.

Andrew Cunnington
http://havearicherlife.net