1 ½ cups of cooked rice
½ cup cooked chicken, diced
½ cup ham, diced
2 tabs peanut butter
1 teasp curry powder
½ cayenne pepper
1 med onion, chopped
1 tin chicken soup
½ cup of chopped broccoli
½ cup of peas (fresh or frozen)
Fry onions in butter. Add peanut butter, curry powder and cayenne pepper. Mix well. Add half the chicken soup and stir in the chicken, ham, broccoli and peas. Stir in the rice. Place the mixture into a casserole dish. Pour the remaining soup over the top and sprinkle with grated cheese. Bake in a low oven (120 °C) for about 30 mins.
Using a large frying pan, or wide based pot, gently fry in olive or vegetable oil until tender -
1 onion, 2 cloves garlic chopped, 1 chopped red pepper & sliced mushrooms.
Add, and brown on all sides, 1 packet of ready-made uncooked small meatballs. Season with salt & pepper, herbs and if desired, tomato paste & HP sauce. Add half cup of hot water, stir in and cover. Allow to steam cook for 5-10 mins, adding more water if necessary, as this is what makes the gravy. When ready to serve, stir continuously while adding onion gravy granules until gravy consistency is reached.
2 rolls puff pastry
1 whole rotisserie chicken, deboned and shredded
Fry the leeks and mushroom until soft and golden. Deglase the mixture with 50ml of white wine. Add the chicken and a mixture of corn flour and water (about 100ml water with 2 heaped tabs corn flour). Mixture should be firm, not runny. Add 3 tabs crème fraiche and a handful of chopped parsley. Mix well.
Roll out puff pastry onto a baking sheet. Spread the chicken mixture onto the pastry. Add a second sheet of pastry on top and press the sides together to close the pie. Fork holes into the top for steam to escape. Brush with egg, and bake at 180 deg C for about 30 mins.
1 helping per person of fresh Salmon, lightly smoked or plain
Zest of a lemon
Juice of half a lemon
Chopped Dill - dried or fresh
Butter - enough to dot on fish
Take a piece of foil big enough to wrap over fish. Place fish skin side down in the foil. Top with lemon zest, juice, salt & pepper and chopped dill and knob of butter.
Wrap fish well in foil, and bake for 10-12 mins at 180 deg C, (375 deg F, gas mark 4). Serve with creamed potatoes, peas and green beans.
Ideal for a light lunch. Very easy!
For 2 people -
Make 2 sandwiches filled with ham, cheese, grated onion, and sprinkle with mustard powder. Place sandwiches in a lightly greased casserole dish.
In a separate bowl, beat 2 eggs with a cup of milk. Add the remains of the grated onion, 1 bay leaf, peppercorns, garlic salt and clove powder, or 1 whole clove.
Pour over the sandwiches and leave to stand for an hour.
Sprinkle a cup of grated cheese on top, and bake in a moderate oven until puffed and golden brown.
Serve very hot with fresh/frozen green peas