Meribel Chicken Chicken breasts (skinned)
Packet(s) French Onion soup
Large tin(s) of apricots in syrup.
Basmati rice.
Salt, pepper and mixed herbs to taste
Take as many chicken breasts as you need and cut into chunky pieces then brown off in a frying pan.
Place in a casserole dish and sprinkle the packet of French Onion Soup powder over the chicken.
Drain off the syrup from the apricots and pour over the chicken and soup mix.
Cut up as many apricots as you like and mix in with the chicken, soup mix and syrup.
Place in a pre-heated oven at 200°C and cook for approximately 30 minutes or until the hydrated onion pieces
have re-hydrated and the whole mixture is bubbling.
Cook as much rice as required and serve with the cooked chicken mixture as you would sweet and sour chicken.
You can add extra ingredients to the mixture such as green beans, extra fried onions, or chillis if you want a hotter dish.
Amanda :)
The Cake
Cake
6oz castor sugar
6oz sunflower marg or butter
3 eggs
6oz self raising flour
A splash of milk
Filling
5oz icing sugar
2oz sunflower marg or butter
1 tablespoon of milk
Mix together the castor sugar and the marg/butter with a wooden spoon.
Add one egg at a time and whisk in, preferably with an electric whisk.
Sift in the flour and fold into the mixture gently so you don't get rid of the air that you've put into it!
Now here's the great bit.......you can turn this cake mix into just about any type of cake you like......
* If you want a choc cake add 1oz of cocoa powder with the flour....
* For lemon add some juice and grated lemon peel....
* For coffee walnut add about 2 tablespoons of finely chopped walnuts and about 1 and a half tablespoons of liquid camp coffeee...
* For banana cake just mush up about 1 and a half to two ripe bananas and add to the mixture..
* Don't add anything if you want a plain victoria sponge!
This amount of cake mixture divides perfectly into two 7 and a quarter inch round cake tins.
Make sure that the tins are well greased before you put the mixture into them.
Bake the cake mixture for about 23 minutes in a pre-heated oven at 200°C.
To test if it's cooked just lightly press your finger on the top of the cake and if it springs back into place it's cooked!
For the filling sift the icing sugar into a bowl trying not to make too much of a cloud!
Mix in the marg or butter and the milk and make sure all the icing sugar has been blended as it can sometimes goes a bit lumpy!
Once again you can flavour the filling to suit your cake type or just leave it plain as you would for a victoria sponge.
* Add 1oz cocoa powder for a choc cake....you may need a little bit more milk for this one.... * For lemon add some juice and grated lemon peel....
* For coffee walnut add a splash of liquid camp coffeee...
* For banana cake I usually just keep the filling plain as the cake is quite rich..
So there you have it...if you want to make cup cakes the mixture usually makes about 24.
Enjoy
Amanda :)
3 new recipes - all invented or first used in the apartment
1. (delia's really I think) Chicken breast slit and stuffed with Philly and fresh basil and wrapped in parma ham. Cook for about 35 - 40 mins on 180. Serve with wild rice and haricot vert - scrummy.
2. Nicked from Paula and Jon - Dauphinoise or Lyonnais spuds - what's the difference? Fry 1 large onion and clove of garlic. Peel and thinly slice spuds and lightly boil for 5 - 10 mins. Then layer in casserole dish alternating with some of the fried onion mix. Season. Top off with pot of cream and grated emmental. Cook in hot oven 200 for about 20 - 25 mins.
3. Pork chops or steak in cider. Fry 1 onion and 2 or 3 chopped leaks. Brown chops on each side. Add to casserole dish with peeled and chunked cooking apple and leaks and onions. Pour over bottle of cider and cook on lowish heat 165 for 1.5 hours. Great to put on before you go luging or to the bar!
Sally :)