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Food And Nutrition

Sticky Slow Cooker Chicken Drumsticks



Sticky slow cooker chicken drumsticks are so tasty, and it’s a wonderful recipe for kids and adults alike. The sauce is highly flavored, but with simple ingredients. There are many crockpot chicken drumsticks recipes, but this one makes the drumsticks so incredibly tender, thanks to the cooking method. The slow cooker also for a set-it-and-forget-it approach, too.


  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon plain or smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 4 pounds chicken drumsticks, skinned
  • 1 onion, chopped
  • 1/3 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup


  1. Gather the ingredients.

  2. In a small bowl, thoroughly combine salt and all spices.

  3. Rub spice mixture into chicken, skin side and bone side, making sure it is evenly distributed and pressed down deep into chicken.

  4. Place chicken in a resealable plastic bag, seal, place in a baking pan to catch any drips, and refrigerate overnight.

  5. In the morning, spray a 4-quart slow cooker with nonstick cooking spray. Place onions in bottom of prepared crock pot and top with chicken.

  6. In a small bowl, combine honey, brown sugar, and ketchup.

  7. Drizzle over chicken.

  8. Cover and cook on low for 8 to 12 hours until very tender. If you have a newer crock pot, the chicken will most likely be done in 7 to 8 hours. Check with a food thermometer (an instant read thermometer is great)—the temperature should be 165 F. Serve immediately with lots of napkins.

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Food And Nutrition

Baked egg with ham and spinach




You are welcome to The360report, We are here with a detailed steps on how to Baked egg with ham and spinach, from picking the right ingredients to serving the delicious meal with your lovely family. This tasty egg pot is rich in protein, helping you feel fuller for longer.


  • 25g/1oz slice ham
  • 40g/1½oz baby spinach
  • 1 medium free-range egg
  • 30g/1oz slice wholemeal or granary bread
  • 2g low-fat margarine (optional)


  1. Preheat the oven to 180C/160C Fan/Gas 4.

  2. Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham.

  3. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve.

READ ALSO  Chicken and Waffles Recipe
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Food And Nutrition

Four Nations pudding




Bring the best of British ingredients together in this celebratory pudding. An elegant white chocolate mousse is paired with a punchy fruit compôte on top of a biscuit base laced with Welsh cakes – all finished with plenty of vibrant summer berries. For recipe shortcuts, see our handy tips below.


For the fruit compôte

  • 100g/3½oz rhubarb
  • 50g/1¾oz strawberries
  • 50g/1¾oz raspberries
  • 1 tbsp caster sugar
  • ½ tsp vanilla extract

For the Welsh cakes

  • 115g/4oz plain flour, plus extra for dusting
  • ¼ tsp baking powder
  • 45g/1¾oz caster sugar
  • 1 tsp ground cinnamon
  • 50g/1¾oz unsalted butter, plus extra for greasing
  • 45g/1¾oz currants
  • ½ free-range egg, beaten
  • salt

For the biscuit base

  • 40g/1½oz butter
  • 40g/1½oz caster sugar
  • 40g/1½oz ground almonds
  • ½ free-range egg, beaten
  • 35g/1¼oz dark chocolate, melted

For the white chocolate mousse

  • 10g/⅓oz leaf gelatine
  • 600ml/20fl oz whipping cream
  • 300g/10½oz white chocolate

To decorate

  • 250g/9oz strawberries
  • 125g/4½oz raspberries
  • edible flowers


  1. To make the fruit compôte, chop the rhubarb and strawberries into small pieces – no bigger than 1cm/½in in size. Place in a saucepan with the raspberries, sugar and vanilla then bring to the boil. Leave to cook for 5 minutes until the fruit has softened but still holds its shape then set aside to cool. Once cooled, pipe or spoon into 10 small 4cm/1½in semi-sphere moulds and freeze for a minimum of 2 hours. Pass any remaining compôte through a sieve and refrigerate.

  2. To make the Welsh cakes, put the flour, baking powder, sugar, cinnamon and a pinch of salt into a bowl. Then, rub in the butter until the mix is crumbly. Stir through the currants and the egg until you have a soft dough.

  3. On a lightly floured surface, roll out the dough until approximately 1.5cm/½in thick. Cut out rounds using a 6cm/2½in cutter, re-rolling any excess. Grease a large frying pan with butter and place over a medium heat. Cook the Welsh cakes for about 3 minutes on each side, until golden brown and cooked through. Leave to cool.

  4. To make the biscuit base, preheat the oven to 200C/180C Fan/Gas 6. Once the Welsh cakes are cool, blitz 3 of them in a food processor until they become a fine crumb.

  5. Cream together the butter, sugar, ground almonds and the egg, then mix in the melted chocolate and blitzed Welsh cakes until it forms a dough. The mixture will be sticky so roll between two sheets of baking paper until it is the thickness of a pound coin and just a bit larger than the size of the base of the 20cm/8in savarin mould. Remove the top sheet of baking paper.

  6. Transfer the remaining sheet of baking paper with the rolled out dough onto on a baking tray. Bake for 15 minutes. Whilst still hot, place the savarin mould on top of the biscuit and use as a template to cut out a 20cm/8in disc. Cut out the central circle too so you are left with a biscuit ring that matches the shape of the savarin mould. For ease, cut this ring into 4 quarters so you can add it to the base of the pudding when it is ready.

  7. To make the white chocolate mousse, soak the gelatine leaves in cold water. Meanwhile bring 150ml/5fl oz whipping cream to a gentle boil. Once the gelatine leaves have bloomed, squeeze the water from them and add to the boiled cream, stirring to make sure it all dissolves. Finely chop the white chocolate and place in a large bowl then pour over the hot cream. Stir until all of the chocolate has completely melted then set aside to cool.

  8. In a separate bowl, whisk the remaining 450ml/16fl oz whipping cream to soft peaks then fold it into the melted white chocolate. Use a piping bag or spoon to neatly pipe the mixture into the silicone pudding mould then tap the whole thing on the work surface a couple of times to knock out any air bubbles. Gently remove the frozen fruit compôte from the moulds then insert them into the mousse, pressing them down but not far enough that they poke through the sides or top. Add the quarters of the biscuit to cover the base and press gently. Freeze the whole pudding for a minimum of 3 hours, or ideally overnight.

  9. To decorate, carefully turn out the pudding onto a large plate 30 minutes before serving, gently peeling away the silicone mould. Toss the strawberries and raspberries in the reserved blitzed fruit compôte then use to decorate, along with some edible flowers.

READ ALSO  Pureed Italian White Bean Soup Recipe
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Food And Nutrition

Crunchy Candy Cane Truffles




We have come up with a detailed guides on preparing your delicious Crunchy Candy Cane Truffles, from choosing the right ingredients to serving the meal with your lovely and wonderful family. Let’s start with ingredients.


  • 6 ounces semi-sweet chocolate
  • peppermint candy canes
  • 1/2 cup heavy cream
  • 1/2 teaspoon peppermint extract
  • 2 tablespoons unsalted butter, at room temperature
  • 1 pound chocolate candy coating


  1. Gather the ingredients.

  2. Finely chop the semi-sweet chocolate, and place it in a heatproof bowl. Unwrap the candy canes, and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces.

  3. Heat the cream in a small saucepan until it is almost boiling and bubbles appear around the edges. Pour the scalded cream over the chopped chocolate, and allow it to sit and warm the chocolate for about a minute.

  4. Using a spatula or whisk, stir the chocolate and cream together. Stir until smooth and incorporated.

  5. Add the mint extract and the butter, and continue stirring until the butter melts completely and your ganache is silky smooth. Add most of the crushed candy canes, reserving several tablespoons to use as decorating. Stir until the crushed candy is well-distributed in the ganache.

  6. Cover the top of the ganache with cling wrap, and place it in the refrigerator until it is firm enough to scoop, about 2 hours. If it is left longer it may be very hard to work with, so you might have to let it soften at room temperature if this is the case.

  7. To form the truffles, use a teaspoon or candy scoop to scoop uniform amounts of ganache then roll the balls between your palms to get them round. Place truffles on a foil-lined baking sheet and put the sheet back in the refrigerator while you prepare the chocolate coating.

  8. Place the candy coating in a microwave-safe bowl, and microwave until smooth and melted, stirring after every 45 seconds to prevent overheating.

  9. Once the coating is ready, use a fork or dipping tools to dip the truffles in the coating one at a time, dragging the bottom against the lip of the bowl to remove excess coating.

  10. Place the truffles back on the foil-lined sheet, and while the chocolate is still wet, sprinkle the tops with the reserved crushed candy canes. Repeat with remaining truffles and coating.

  11. Once all of the truffles are dipped, return the tray to the refrigerator to set the chocolate for 15 minutes. Store candy cane truffles in an airtight container in the refrigerator for up to 1 week. Allow them to come to room temperature before serving for best taste and texture.

  12. Serve and enjoy!

READ ALSO  Victoria sponge with strawberry jam
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