A Little Bit of Christmas Love Giveaway

Soooooo.....

If you are following me on Facebook or Instagram then you will already be aware I am VERY excited for Christmas!

I just LOVE the anticipation, the build up as my kids (including the Big Man Kid) try to guess what they are getting, while they count down the days. Watching the excitement build as shops fill with decorations, Santa arrives at shopping centres, telling Santa what we want.....

And then Christmas morning....the closeness, the casual comfortable air of happiness and excitement as wrapping paper piles up....

Yeah, I LOVE it!

And so I want to share my love of Christmas by giving a lucky reader, or 2, the chance to get a present from me!

I LOVE the Bikini Cookbooks. They are the books I use to menu plan each week. Each meal is around 300 calories per serve, making it perfect for losing weight or just some serious healthy eating. 

Michelle often shares sample recipes on her Facebook Page, so its worth heading over and having a look there too!

So, to share my love of these books, I have not 1 but 2 to give away! 

The Snack book has to be one of my favourite to date, with loads of snack ideas, both savoury and sweet. There are lots of finger food ideas for parties or kids afternoon snacks. And so, with Michelles approval, I am giving 2 of these books away!

So all you have to do is....

1. Follow or subscribe my blog if you don't already. I am hoping to boost my numbers in the new year. 

It has been pretty quiet this year, but I am hoping to have weekly posts on things like kids activities, weight loss motivation, PND, dealing with depression & anxiety, and my general observations of motherhood. Hopefully a few laughs as well as a few tears along the way. Also, more giveaways!

2. Like my facebook page. This is my main source of communication, where I do actually post daily! 

3. Share my competition with your friends.

Thats it. Simple.

COMPETITION RUNS FROM 2.30PM 20/11/2014 - 8PM 30/11/2014.

ONE ENTRY PER PERSON ONLY.

 (Please note. This is NOT a paid giveaway. I bought these books and asked permission from Michelle to give them away. Nor is this competition connected to Facebook in any way)

UPDATE: You can now also enter via Instagram. Go to my Muddled Mum instagram account, share the post & tag me in the share to go in the draw. 

Slow Cooked Roast Beef with Mushroom and Red Wine Gravy

I had this lovely Beef Topside Roast, and had no idea what to do with it.

I have never really been a roast cooker. I always found it intimidating, and my Mum was such great cook and roast was her specialty. So I avoided them. I let Muddled Hubby cook them from time to time, and he is a great cook too, but not me.

I decided to tackle this head on. Take my Slow Cooker Challenge to the next level and do a Slow Cooked Roast.

I started exploring for a recipe I knew the family would like. I searched my favourite Facebook pages, my favourite websites, then more widely, google. Nothing. Nothing jumped out at me and said "THIS is your recipe". So I decided since I was tackling a roast, I may as well tackle the idea of creating my own recipe!

I know, from past casseroles and meals that red wine and mushrooms make a good base, so, without further rambling on my part, here is my VERY FIRST own recipe creation!!

Slow Cooked Roast Beef with Mushroom and Red Wine

Topside Roast around 1.2kg 

1 cup beef stock (I made my stock stronger than normal, using 1 1/2 times the amount of stock powder for a stronger flavour)

1/4-1/2 cup Red Wine. (I used 1/2 cup and found it a little too much, but its a personal thing!)

1 tin crushed tomatoes

1 brown onion sliced into rings

2 tsp oregano

2 tsp coriander

2-3 tsp crushed garlic

1 tsp basil

1 tsp paprika

2/3 cup mushrooms

Sauce 

1/2 the juices in the slow cooker

4 heaped tsp of beef gravy powder

2 tbs corn flour

Line base of slow cooker with onion rings and place roast on top.

Coat with spices. You could add more or less, depending on how strong you like your flavours to be.

Add crushed tomatoes, red wine and the beef stock.

Cook on high for 3 hours. Turn meat over and cook for a further 2 hours on high. 

Remove approx 1/2 the liquid in the cooker. The liquid will increase during cooking time due to the moisture in the slow cooker. Once liquid is removed, add mushrooms and cook for a further hour.

Remove meat and allow to rest while making gravy

Using remaining juices in the slow cooker, add gravy powder and corn flour and whisk until thick and creamy. Add more corn flour if needed.

Serve with oven roasted vegetables.

Hopefully your family enjoys as much as mine did!