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