The menu I am sharing with you today is an exotic, fragrant and aromatic spring menu, a little different from the usual classic roast lamb, but still a meal that the whole family will enjoy
A dukkah coated whole roast chicken that is cooked along with the root vegetables in fennel infused olive oil and is served with a fresh mint and yoghurt dressing for an easy and tasty "one tray" family meal
British chicken breasts, British fresh milk, Houmous, Carrots, White Mushrooms, Lady Balfour Potatoes, British Strawberries, Multiseeded WholemealBread, Mature Cheddar Cheese, Free-Range Woodland Eggs, Pork Sausages and Slightly Salted British Butter…
two good handfuls of nice roast chicken - from your left over Sunday dinner. an handful of frozen mixed vegetables - cooked in slightly salted water, cooled under a cold tap then drained well
A delightful medley of early summer vegetables that are all dressed in chive butter - perfect as an accompaniment to fish, especially salmon androast chicken, as well as tarts and quiches
Happy Cooking and Keep Smiling,. Pour the mixture over the bread slices. Spread 12 slices of stale bread with 12 tsp butter. Combine the 3 eggs, 300mL cream and 125g raw sugar in a medium bowl. Allow the pudding to sit at room temperature for 5-10 minutes to absorb the liquid. Scatter 400g frozen berries over the top of the pudding. Bake in pre-heated oven for 20-25 minutes or until the custard has set and the top of the pudding is golden brown. 12 tsp butter
Roasted Moroccan Vegetable Salad with Feta. Shepherd’s Pies. I am, in case you noticed, very pleased with it, and this is a recipe that can be served on NON fast days too, with a drop of wine and an hectare of crusty bread
I love fish, and often reach for a nice piece of fish for my main meal, especially when “fasting” on my low-calorie day, but, a change is as good as a rest as they say, and chicken breasts (skinned) are a dieter’s friend
well, what with doing my Wartime Kitchen and preparing for Christmas, I have not had time to post any meal plans, or indeed any of my new recipes, but, I am rectifying that today with a NEW recipe that’s just right for all the snow and frost we have been having over the last few days – a Scottish inspired Highland Stew
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