Archive Recipes

Archive Recipes

4 chicken breast fillets or can use chicken thighs
Moroccan seasoning
1-2 tablespoons Olive Oil
1 cup chicken stock
1 cup cream
Lightly coat each side of the chicken with the Moroccan seasoning.
Heat oil in pan and brown both sides of chicken.
Add chicken stock to pan and bring to boil.
Once chicken is cooked through remove and cover to keep warm.
Reduce stock until it forms a brown liquid.
Add cream and scrape all brown bits off bottom and edges of pan.
Bring to boil and simmer until reduced by half.
Serve sauce over chicken breast.
1¾ cups sugar
2 eggs
½ teaspoon salt
Grated rind of 2 lemons
3 teaspoons lemon juice
¾ cup oil
1 cup Greek natural yoghurt
2 cups self-raising flour

In a bowl, mix rind, oil, eggs and sugar with a fork.
Add remaining ingredients and combine well.
Pour into greased ring tin and bake at 180C for 30 minutes
Leave to cool then turn out and dust with icing sugar.
or
Line muffin trays with paper muffin cases, fill cases two-thirds full and bake for about 20 minutes or until a skewer inserted in the middle comes out clean.
1 x 450g can baby beetroot
1 x 150g packet salted cashew nuts
1 cup grated parmesan cheese
1 clove garlic, crushed
1 tablespoon lemon juice
Salt and pepper to taste

Drain beetroot, reserving 1 tablespoon of the juice.
Place cashews in a food processor and process until chopped.
Add drained beetroot and parmesan.
Process until it is all finely chopped.
Transfer to a large bowl.
Stir in garlic, lemon juice and reserved beetroot juice.
Season to taste.
Can be made ahead
5½ cups of raw nuts of your choice (I like whole almonds, cashews and peanuts)
2 tablespoons maple syrup
2 tablespoons butter, melted
1 ½ teaspoons sea salt
1 teaspoon vanilla extract
¼ teaspoon cayenne pepper
Preheat the oven to 180°C.
Line a large baking tray with parchment paper so the maple syrup doesn’t get stuck to the pan.
Mix the nuts in a large bowl.
In a small bowl combine maple syrup, melted butter, salt, vanilla, cayenne pepper and gently whisk until blended.
Pour the mixture over the nuts and stir well until all the nuts are lightly coated.
Spread the mixture in a single layer across the baking tray.
Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until the nuts are deeply golden usually about 40 minutes for me but depends on your oven.
Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan.
Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
Let the nut mixture cool completely on the pan.
Nuts will keep for up to 2 months in a sealed bag at room temperature.
300ml thickened cream
2 x 170g tins of passionfruit or pulp of 4 passionfruit
4 teaspoons Triple Sec or any orange liqueur
8 shop bought meringue nests

Line a loaf tin with clingwrap leaving plenty of overhang on the sides of the tin so that you can cover the top later.
Whip the cream until it is slightly thickened but not stiff.
Add the passionfruit, then the liqueur and fold briefly just to combine.
Break up the meringue nests, making a mixture of both dust and small pieces and very gently fold in until evenly mixed.
Spoon gently into the lined loaf tin, pressing down as you go. Smooth top and cover with the clingwrap overhang.
Wrap the tin in another sheet of clingwrap and put in the freezer overnight.
Serve sliced in thick slices with fruit of your choice.
Wrap up any remaining unsliced loaf up and put it back in the freezer.
Makes about 2 cups
125 g (4oz) fresh red chillies
125 g (4oz) sultanas
4 cloves garlic crushed
2 teaspoons ginger
¾ cup (6 fl oz) white vinegar
¾ cup (6 fl oz) water
1 (12 oz) cups white sugar
2 teaspoons salt
Wash the chillies and snip of the stalks.
If you don’t wish to include the seeds with their extra heat, slit and the seed the chillies and put them into an electric blender or food processor with the sultanas, garlic, ginger and enough vinegar to puree the mixture.
Pour into an enamel or stainless saucepan and add the rest of the ingredients.
Bring to the boil and simmer, stirring occasionally, until the sauce has slightly thickened.
Cool, then pour into sterilized bottles and seal
2 - 3 chicken fillets
20 grams butter
Pinch Tarragon
½ cup white wine
Iceberg/Cos lettuce washed and shredded
6-8 paper thin slices prosciutto (or similar)
6 sundried tomatoes, in oil—drained sliced
1 heaped tablespoon of nuts
Balsamic & Olive Oil dressing
Fresh Basil leaves
Put chicken in small ovenproof dish and dot with butter, tarragon and salt
Add wine and cover with buttered paper
Cook in moderate oven (180°) for 15 - 20 minutes
Remove to cool and cut into finger length slices and arrange on bed of lettuce
Tear ham into bite size pieces and scatter over salad and ingredients
Pour dressing over
Scatter torn basil leaves and serve with warm Italian bread rolls
Balsamic, Vinegar and Olive Oil Dressing
4 - 5 tablespoons extra virgin olive oil
1½ tablespoons Balsamic Vinegar
2 teaspoons lime/lemon juice
1 clove garlic
Combine all ingredients and whisk thoroughly
Season with salt and pepper
Grate 6 – 7 potatoes
Grate 1 medium onion
1 egg
1½ tablespoon plain flour
Oil
Mix together. Remove most of the liquid. Fry in pan until golden brown.
Can add chopped bacon and or sweetcorn