Lemon Frangipane

 This took nearly 40 mintes to cook but tasted super

• Pastry Case
• 2 Tablespoons warmed Lemon Curd
• 4 ½ oz or ½ cup or 125 g butter
• ½ cup or 125 g Sugar
• 2 eggs
• 1 ⅓ cups or 125 g ground almonds
• 2 ½ Tablespoons Plain Flour & 1 tsp baking powder
• Zest of 1 lemon and Juice
• 1 Tablespoons milk

 

1.     Put the oven on to 190 C, 375 F, Gas 5

2.     Cream the butter and sugar until light in colour and fluffy. Slowly add the beaten eggs. If the mixture looks like it is starting to split, add a tablespoon of your ground almonds.

3.     Add almonds, flour and lemon zest. Add the milk and lemon juice, and gently (low setting on your mixture) combine.

4.     Spread the warmed jam onto the base of your pastry. Add the cake mixture to the flan case.

5.     Bake in the oven for 25 - 30 minutes. Test with a metal skewer. Stick it in the centre, if it comes out clean your frangipane is ready!

Quick Mango Chicken

 Went down very well with Mash and Veg

4 skinned chicken breasts or 8 Tenders

10 fl oz crème fraiche

1 small jar Mango Chutney (1 ½ Tbsp per person)

Juice of a Lemon

Garlic granules

2 Slugs of Olive Oil

 

1.     Marinate Chicken in olive oil, garlic and lemon juice overnight or several hours

2.     Drain chicken and sauté on both sides till slightly brown

3.     Mix crème fraiche and chutney*, pour over chicken

4.     Bake in moderate oven for 25 minutes

5.     Serve with mash or rice

 

* Optional – can add a tsp of curry powder

Cinnamon Apple Cake

 Lovely smell of cinnamon while cooking

• 2 cups all-purpose flour
• 1 large apple peeled and chopped
• 1 cup vegetable oil
• 1 cup dark brown sugar
• 1/2 cup walnuts chopped
• 2 large eggs
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

 

Preheat the oven to 350°F and lightly grease a 9-inch round cake pan.

1.                 In a medium bowl, whisk the eggs and vegetable oil until smooth.

2.                 Add the cinnamon, brown sugar, and vanilla. Mix until well combined.

3.                 Stir in the flour, baking powder, baking soda until batter forms.

4.                 Fold in the chopped apple and walnuts.

5.                 Pour the batter into the prepared pan and smooth the top.

6.                 Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

7.                 Let the cake cool for 15 minutes before slicing and serving.

Apple & Raisin Bread pudding

 

This turned out well. I did add some flour as I left too much water in the bread. 

11 slices bread (crusts and slightly stale are good)

2 eggs

3oz soft brown sugar

4oz Margarine

4oz Raisins soaked in cold tea *

3 medium Apples or Pears

1-2 tsp Cinnamon

½ tsp Nutmeg

 

1.    Soak bread in water for about 2 hours

2.    Soak raisins in cold tea

3.    Squeeze water well out of bread; Drain raisins

4.    Peel and cut apples into cubes

5.    Cut margarine into small pieces

6.    Mix all ingredients well together **

7.    Place in a large baking dish

8.    Bake for 2 to 2 ½ hours until solid

9.    Cut into squares; can top with icing if desired or serve with custard

 

* Can substitute with rum

** If mixture is too wet add some plain flour

Hunters Chicken

 A quick meal and very tasty

§  4x Chicken Breasts

§  4x Slices Bacon

§  70g Grated Cheddar Cheese

§  BBQ Sauce (Bulls Eye was good)

§  Optional parsley to garnish

  

Instructions

1.    Preheat your oven to Gas 5/ Fan 160 degrees.

2.    Wrap the chicken with the bacon and lay in ovenproof dish.

3.    Sprinkle over the grated cheese.

4.    Bake for 30 minutes, or until the chicken is cooked through.

5.    Pour over BBQ sauce and bake for 5 more minutes

6.    Serve immediately with your choice of sides!

 

Other recipes put the BBQ sauce over the chicken and top with the cheese

 

Chicken Turmeric Soup

 A nice variation - Serves 2

• 2 cups chicken stock
• 1 cooked chicken breast in chunks
• 14 oz coconut milk, tinned
• 1/2 medium onion peeled and chopped
• 1 cloves garlic peeled and chopped
• 1 teaspoon turmeric
• 1 tablespoons olive oil 
• Chopped Carrot & Celery
• Salt & pepper

 

1.                   Heat the olive oil in a large saucepan on a medium heat.

2.                   Add the garlic and onion and saute for 3 minutes until soft.

3.                   Add the turmeric and saute for 1 minute.

4.                   Add the chicken stock, chopped vegetables and coconut milk, bring to the boil and then simmer for 20 to 25 minutes.

5.                   Blitz until smooth, can leave some veggies whole

6.                   Add chicken and warm for 5 minutes

7.                   Season with the salt and pepper.

 

Calories 350, Net Carbs 15

Egg Foo Yung

 Nice quick meal

                ·         3 eggs, large size

·         100 g barbeque meat

·         2 tablespoons onion, chopped

·         2 stalk scallion, cut into 1m lengthwise

·         2 mushrooms, cut into thin slices

·         1 teaspoon light soy sauce

·         1/4 teaspoon corn starch

·         Sufficient oil to pan-fry the eggs

1.      Crack eggs into a large bowl.

2.      Cut meat into thin slices.

3.      Add the barbeque meat, slices of mushrooms, salt, light soy sauce and cornstarch into the whisked eggs. Mix well.

4.      Heat up some vegetable oil in the wok. Add the onion.

5.      While the wok is still hot, pour the egg mixture into the center. The edge of the egg will immediately bubble and puff up.

6.      Once the edge is puffed up, reduce the heat to medium or low and like it undisturbed until the bottom is set. You can swirl the egg around in the wok.

7.  Cook bottom side of the egg pancake until golden brown. Turn the egg over and cook the other side. When it is aromatic and golden brown, remove.