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Recipe Swap Shop - Page 2 - Carers UK Forum

Recipe Swap Shop

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144 posts
PEANUT BUTTER CHICKEN

Cook some chicken pieces as you normally would.
Just before serving:-
put 3 or 4 tablespoons peanut butter (any) into a saucepan and heat gently until liquid, being careful not to burn the pan. Don't be stingy on the peanut butter, you'll need more than you think and you can always add more to the pan if you need to.
Pour over the chicken pieces and serve.

OR

pour over the chicken pieces and put under a medium grill until the peanuts are slightly burnt.

Sticky - full of calories, but delicious.
Serves well with either chips or especially new potatoes and veg.
[quote]Sprinter, hope you enjoy it! It's based on a French recipe calling for 40 cloves of garlic]

Quite right Charles, TJ did it some years ago and I fancied having having a go at it. I didn't want to go mad on the garlic as I was doing a Camembert cheese sauce with it. Did it all with crispy fried Camembert crust and redcurrant jelly on top of a salad and served in a basket!

Yesterday I was at it again.

First I did these
http://www.goodtoknow.co.uk/recipes/441 ... nish-pasty

then some of these
http://allrecipes.com/Recipe/bread-mach ... etail.aspx

and one big one of these
http://www.itv.com/britainsbestdish/rec ... n-tartlet/

and finally...
http://allrecipes.com/Recipe/oat-bran-m ... etail.aspx

Image
looks like my kitchen after I've opened a pack of puff pastry, pasties are a favourite in our house too, but I do homemade sausage rolls and apple turnovers. Oooh! And Banana and honey cake! Damn you sprinter! Now I'm planning a baking day! Image My poor freezer is only tiny.
The eggs are going over Image Quiche it is
I'm pondering locking this thread before I drown in my own saliva! Image Image Image
I'm pondering locking this thread before I drown in my own saliva! Image Image Image
Don't be mean! If you do I won't be able to share my toad in the hole recipe.
Image Image Image

Alright for you, I can't swim!
]http://www.carersuk.org/images/icon_lol.gif[/img] Image

Alright for you, I can't swim!
I'll get you a boat.

Toad in the hole
FOR THE BATTER
100g plain flour
1 egg
300ml equal mixture milk and water
2 cloves of Garlic, Crushed.
FOR THE TOAD
8 rashers streaky bacon
8 good-quality pork sausages
1 onion , thinly sliced
1 tbsp vegetable oil

Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth, thick batter. Add the garlic and then stir in the remaining liquid.

Wrap a bacon rasher around each sausage then put them in a large roasting tin.

Scatter over the onion and drizzle with oil. Bake for 15-20 minutes at 200oC until the bacon and sausages are starting to colour and the onion is tinged brown at the edges

Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.

If you're a bit skint don't bother with the bacon...

Attachments

OK. I give up!

Attachments

Frittata
2 spring onions
4 tablespoons of frozen peas (defrosted)
1 courgette
2 slices of ham
100g cheese
4 eggs

Crack the eggs into a bowl and whisk.

Cut up the spring onions and put them in and add the peas.

Grate the courgette and chuck it in.

Cut the ham into pieces with scissors over the bowl and grate the cheese into the mix and give it a really good stir.

Brush an ovenproof dish with oil. Tip everything into the dish. Bake for 30 minutes at 180oC or until the egg is set. Serve with salad and crusty bread. Or if you're not feeling healthy, potato wedges or chips!
144 posts