This is a great summery dish with beautiful flavours and colours.
You will need unsmoked bacon rashers, mango, young spinach leaves, chillies, feta cheese and bread.
- Cut chunky bread cubes from a thick slice of bread (crust-free)
- Cut half a mango into cubes
- Put into a bowl
- Cut ~50g feta cheese into cubes and add to the bowl
- De-seed and thinly slice half a red chilli and add to bowl
- Chop ~75g bacon into chunks
- Heat some vegetable oil in a pan
- Fry the bacon
- When nicely golden place onto kitchen roll to drain some of the grease
- Wipe the pan clean with a kitchen roll
- Heat some vegetable oil in the pan
- Add the bread cubes and fry on each side till golden brown to make crunchy croutons
- Place on kitchen roll
- Wash the spinach and add to the salad bowl
- For the dressing, mix olive oil, white wine vinegar, salt and pepper
- Heat the bacon and dressing. Stir quickly.
- Add to salad bowl and stir
- Serve and do not forget to add the croutons!
- Enjoy!
This is an extremely tasty dish and it really is worth breading the chicken yourself. Note of warning however, the kitchen mess factor of this dish is high!
You will need chicken breasts, carrots, flour, golden curry sauce, rice and breadcrumbs.
- Cook the rice
- Prepare 3 dishes for dipping the chicken into
- Put equal amounts of flour and water in dish 1
- Stir
- Put flour with salt and pepper in dish 2
- Put breadcrumbs in dish 3
- Chop the carrots and boil them
- Pat the chicken dry with kitchen roll
- Heat some vegetable oil in a pan
- Put the chicken from dish 1 to dish 2 to dish 3 to the pan
- Repeat with second chicken breast
- Fry on both sides till golden brown. Make sure the chicken is thoroughly cooked
- For the sauce, remove some of the water from the boiling carrots
- Add the golden curry sauce
- Stir and reduce (boil off excess water till the sauce is to your desired consistency)
- Serve the chicken and curry sauce on a bed of rice
- Enjoy!
This is a simple, tasty, healthy dish.
You can vary this dish with other types of fish (or vegetables). It is equally tasty with salmon. I happend to be cooking with rainbow trout since my father had fished it. It definitely adds a 'je ne sais quoi' knowing that my father had gone out and used his 'hunting skills' to bring back the food for his family.
You will need a fish fillet, mangetout, carrots, rice and butter.
- Cook the rice
- Preheat the oven to 190 degrees celcius
- Cut your carrots so they are finger size (careful not to cut those beautiful digits!)
- Put the fish fillet on some aluminium foil
- Cover with sliced and washed mangetout
- Add the carrots
- Add the butter
- Wrap the aluminium foil
- Put your parcel in the oven for 20 minutes
- Remove from oven
- Serve with a bed of rice
- Enjoy!
When I was a child my favourite phrase was 'Bake a cake!'.
This is the easiest cake I know how to make.
You will need 225g margarine, 225g caster sugar, 275g self-raising flour, 2 teaspoons baking powder, 4 eggs, 4 tablespoons milk for the sponge cake. You will also need 1 lemon and 225g icing sugar for the icing.
- Pre-heat oven to 180 degrees celcius
- Get a baking tin that’s about 30x20cm if square or just guess as I usually do and hope for the best. My baking tin was round and measured 23cm in diameter
- Get some margarine and smear it with your fingers into the baking tin
- Place flour, sugar and baking powder in large bowl
- Mix and make a well at the centre
- Add the margarine, eggs and milk
- Mix the liquid part with a spoon
- Keep mixing with the spoon with bigger gestures to integrate the flour/sugar into it
- Mix for a bout 2 minutes (just think of the exercise!)
- It should be of a beautiful consistency
- Empty out into your greased tin scooping with a spoon to help you
- Use the back of the spoon to even out the surface
- Put in the oven to bake for 35-40 minutes
- You will know it is baked when the centre of the cake springs back if you press your finger on it
- Prepare the icing:
- Cut and squeeze one lemon to produce 3 tablespoons lemon juice
- Put the lemon juice and icing sugar in a bowl
- Mix to make a very thick snowy white sludge
- Spread the icing on the cake and leave to set
- Enjoy with a spot of tea!
