PAPRIKA CHICKEN

PAPRIKA CHICKEN

Serves approx 5-6 people

Ingredients:

1.2kg or 2 ½ lb large pieces of diced chicken

50g or 1oz butter (it really does make a difference)

2tbs olive oil

2 onions –peeled and sliced

3 tsp Paprika

1 tsp caraway seeds

1/2tsp salt

250ml or 10fl oz stock (Take care of salt if you use stock cube)

1dst spoon corn flour soaked in a little water

¼ pt 5fl oz yoghurt or sour cream or crème fresh

Method:

In large lidded pan melt butter and oil cook onion, caraway and paprika and salt until onion is softening and going brown.

Add stock

When simmering add chicken and stir until it is all covered in liquid and the whole pan comes to a gentle simmer.

Cover and cook for 1¼ hour until tender.

Thicken with corn flour and add yoghurt just before serving

[For dairy free use appropriate fat instead of butter and remove portions required before adding yoghurt]

Can be cooked in oven – a little longer

Do not make too liquid - meat should be just coated in sauce

(Stolen from Sheldon!)

SWEET AND SOUR PORK

SWEET AND SOUR PORK

Ingredients:

1 ½ lb diced pork

2 onions (chopped)

1 green Pepper

15 oz Can Pineapple pieces (not cubes)

2 oz plain flour)

2oz butter

¾ Pint chicken stock (less if you use Pressure cooker)

2 tbs vinegar

2 tbs Tomato puree

1 tbs Worcester sauce

1 tbs brown sugar

4 oz mushrooms (button or cut into small pieces)

Soy sauce to taste

Method:

1. Lightly brown pork and onions (dry or in a little oil)
2. Stir in flour and cook for1 minute
3. Blend in stock and bring to boil
4. Add pineapple and juice
5. Add all other ingredients
6. Simmer for 1 ½ hours until tender
7. Serve with rice
   
   
   
   
      Thanks Pauline

Almond Butter Flour Free Fat Fighting Cookies!

260g almond butter
100g ground almonds
20g brown sugar
1 large egg
1/2 tsp baking soda
1/4 tsp salt

Beat the ingredients together, roll into small balls and bake for 10-15 mins ant 200C.


c/o Runners World Nov' 2011

Toronto Uni' - 37g of vitE rich almonds daily helped cut cholesterol by 9.4%
International journal of Obesity - eating 85g daily for 24 weeks helped lose 7% more weight.

Roulade

5 eggs

5oz caster sugar

8oz dark chocolate

1tsp instant coffee

4tblsp boiling water

to decorate,

1/2 pt double cream

icing sugar

• line a 9" x 13" tin with foil and oil it with vegetable oil
• separate the eggs and beat the yolks with the sugar until light and ropey
• put the chocolate, coffee and boiling water in a bowl and microwave until liquid
• beat the egg whites until stiff
• stir the chocolate into the egg yolk mixture (slow speed on kenwood)
• fold in the egg whites
• bake for 12-14 minutes at 180 C
• leave in the tin overnight
• turn onto a tea towl so that the bottom is uppermost and becomes the inside when rolled
• whip and spread the cream and roll
• if it cracks, that adds to the appearance :)

Rocky Road 'Biscuits'

Ooops, the last slice, photographed just in time.

• 125g/4½oz soft unsalted butter

• 300g/10½oz best-quality dark chocolate, broken into pieces

• 3 tbsp golden syrup

• 200g/7¼oz rich tea biscuits

• 100g/3½oz mini marshmallows (and can include chopped glace cherries and sultanas)

• 2 tsp icing sugar, to dust

  
  

  1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.

  2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.

  4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.

  5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.

  6. Refrigerate for about two hours or overnight.

  7. To serve, cut into 24 fingers and dust with icing sugar.

  
  

  Thanks Nigella

Bread (Rolls)

Makes 13-14 rolls or two loaves.

425ml hand-hot water

1 tsp white sugar

2 easy blend yeast

700g strong white flour (slightly warmed)

1tsp - 1tblsp of salt to taste

10g butter

Seive the flour and salt into a large bowl and sprinkle the yeast over.

Add the butter in 1g chunks and rub into the flour mix - I do this by scooping up the mix and rubbing my fingers together letting the mixture drop back into the bowl. Continue until you don't get greasy fingers!

Dissolve the sugar in the water and slowly add to a well in the centre of the mix, stirring at first with a spoon before kneading it in the bowl.

You may need to add a little more water to mop up the last of the flour and then knead for 10 minutes.

I do this by holding one end of the dough with the knuckles of my left hand and pushing away with the palm of my right.

Return to the bowl and cover with a damp tea towel and leave to rise (1hr airing cupboard; 2hrs @ room temp)

Then knock the air out and knead for 5 minutes before dividing into two greased baking tins or splitting into 70g rolls and placing on silicone sheet on baking trays.

Cover with cling film coated in a little olive oil and return to rise for a further 30mins / 1hr.

Preheat the oven to 230C and cook for 30-40 mins (loaves) or 10-12 mins (rolls)

(A modified Delia recipe)

Moon Rock Buns

A special recipe brought home from the school space project!

225, self-raising flour

pinch of salt

100g soft margarine

75g mixed dried fruit

50g caster sugar

1 egg

milk

1. Preheat the oven to 200C and grease the baking trays. (or use silicone sheets)
2. Mix the flour and salt and run in the margerine. (I cheat and use the food processor)
3. Stir in the dried fruit and sugar.
4. Mix to a stiff dough with the egg and milk. (Not too stiff if you prefer moist 'rock' cakes)
5. Place in rough heaps on the baking tray and bake for 10-15 minutes.