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lovemechooks · **Posted:** Sun Jul 27, 2008 7:51 pm

Chicken and chickpea bake

Ingredients (serves 4)
2 tablespoons plain flour
8 chicken drumsticks
1/4 cup olive oil
300g can chickpeas, rinsed, drained
1 garlic clove, crushed
1 brown onion, finely chopped
2 x 400g cans diced tomatoes
1/2 cup chicken stock
1/2 teaspoon white sugar
75g feta cheese, crumbled
1/3 cup flat-leaf parsley leaves, chopped cooked couscous, to serve
Method
Preheat oven to 180°C. Combine flour and salt and pepper on a plate. Lightly coat drumsticks in seasoned flour.
Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook chicken, turning occasionally, for 5 to 6 minutes or until golden. Transfer to a shallow 8-cup capacity baking dish. Add chickpeas.
Heat remaining oil in frying pan over medium-high heat. Add garlic and onion. Cook for 5 minutes. Add tomatoes, stock, sugar and salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes until thickened slightly.
Pour sauce over chicken, stirring to coat. Cover with foil and bake for 30 minutes. Remove foil and sprinkle with feta. Bake, uncovered, for 10 minutes or until feta has melted and chicken is cooked through. Sprinkle with parsley. Serve with couscous.

Cordelia · **Posted:** Sun Aug 03, 2008 11:58 am

I will try that one :-D

Westerngardens · **Posted:** Sun Mar 08, 2009 9:03 am

6 leeks, white part only, cut into thin rounds
1 white onion, sliced
1/4 c. butter or margarine
6 potatoes, peeled and sliced
6 c. chicken bouillon
1/2 c. chopped parsley
1 egg yolk, beaten
salt and pepper
Dash of Nutmeg
2 c. light cream
crumbled crisp bacon

Directions
Saute' leeks and onions in butter until soft but not brown
Add potatoes, bouillon and parsley, simmer until vegetables are soft
Strain and sieve vegetables, leaving them a puree' consistency, and return to broth
Add some broth to the beaten egg, mix well
Add egg to broth with seasoning
Add cream and reheat but do not boil
Garnish with crumbled bacon

* Serve with a salad and rolls for a wholesome meal

Westerngardens · **Posted:** Sun Mar 08, 2009 9:04 am

Mushroom And Leek Soup
4 oz. of sliced fresh mushrooms
1 c. of sliced leeks
1/2 c. of dry sherry
3 (10.5 oz.) cans of condensed beef broth
3 3/4 c. of water
1/2 tsp. of ground black pepper
1/2 c. of uncooked orzo pasta
2 tbsp. of margarine
2 tbsp. of olive oil
1/2 c. of dry sherry

Directions
First you want to add some olive oil to a large pan over medium heat.
Saute the mushrooms and leaks until soft.
Now add in the sherr and let reduce by 1/2.
Next you want to add in the beef broth, water and pepper.
Let this come to a boil, then add the pasta.
You will want to let this boil for approx. 10 min. letting the pasta get tender.
Ladle up and serve!

lovemesilkies · **Joined:** Tue Mar 24, 2009 2:15 am **Posts:** 6

I like the sound of that soup all but the leaks part

Lemoncuckoo · **Joined:** Mon Mar 30, 2009 7:09 am **Posts:** 3

Noni's Pot Roast

1. Take a large piece of beef and brown in hot oil in a pan - cheaper cuts of meat are fine.
2. Place the meat in a deep saucepan or a casserole suitable for the stove top.
3. Add large pieces of your favourite root vegetables - carrots, potatoes, parsnips and onions.
4. Add salt and pepper to taste plus your choice of other seasonings such as herbs or a bouquet garni.
5. Cover with stock.
6. Place the lid on and simmer for at least an hour or until tender, on the stove top. Don't be tempted to boil it - you'll find the meat shrinks and toughens.

Serve with crusty bread to soak up the gravy.

I have made this a few times and it goes down well with the whole family.

Raf · **Posted:** Wed Apr 01, 2009 8:34 pm

yummmmmmmmmmmmmm pot roast :-D

nice

will have to give that a go

Raf

EasterEggs · **Joined:** Thu Apr 02, 2009 10:58 am **Posts:** 2

I do like the sound of the chicken and chickpea bake. Some very yummy recipies here.

greenaus · **Posted:** Sun May 24, 2009 7:52 pm

I just successfully made a "egg-free" version of Bread & Butter Pudding. Well, I didn't use eggs...only one hen left and she's not laying.

Ingredients:
4 slices of spicy fruit bread
5 tbsp milk powder (heaped)
2 tbsp custard powder (heaped)
4 tbsp raw sugar
water (about 3 cups ???)
cinnamon (or cinnamon sugar)

Turn oven on and set it for about 160 - 180...approximately.

Mix milk powder, custard powder and raw sugar together.

Add a little bit of water. Stir with fork. Change mind. Use electric beater instead.

Add some hot water...about as much as you would have used to make custard. (Don't use boiling water). Stir.

Chop the four slices of fruity bread into about 8-10 pieces each. Mix with the custard.

Pour into a greased casserole dish or whatever you reckon is a good idea. Don't use something that will be filled to the brim with your mix.

Flatten with the back of your fork to make sure no bread pieces are sticking up too much...I don't like burnt bits.

Sprinkle on some cinnamon or cinnamon sugar.

Place on middle rack of oven (now would be a good time to rearrange your racks if you didn't do it before turning the oven on...I remembered for a change).

Cook until cooked. (In my case about 40 minutes).

Serve with icecream. Feeds about 8 people.

Attachment:

File comment: Quick Bread and Butter Pudding

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shona · **Posted:** Mon May 25, 2009 5:51 pm

Another easy, very sweet, slow cooker recipe
turns out quite strong but very yummy served with cream or ice cream

Large jar of cherries with juice
Cheap chocolate cake mix
1/2 cup of butter

Tip jar of cherries with 1/2 of juice into the bottom of crock pot dish
Melt butter and mix with chocolate cake mix
It may seem a bit thick but thats ok
spoon mixture on top of cherries
cook on low for 3-4 hours

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