WWW. Cabbage-Wrapped Chicken and Sticky Spice Cake.

No photos and late post as we were too busy. We didn’t even eat our WWW meal together. 😦 On the plus side I’m definitely prepared to take care of the home finances, as I have turned my bad days into £50+ days and worked out how to get veg on the cheap. Not only did I save a bad day, I made around 4-8 servings of salad for 30p. I am a genius.

Anyway, bragging aside, here are the recipes.

Cabbage-Wrapped Chicken.

Ingredients:

(serves 2)

-2 cooked or uncooked chicken breasts

-12 large cabbage leaves from 2 or 3 varieties of cabbage

-200g peas

-40-60g cheese

-25g butter

-a bit of onion

Utensils:

-chopping board and knife

-baking tray

Recipe:

1: Place the roundest, deepest four leaves as the bases.

2: Chop the chicken, cheese and onion. Add to the base.

3: Add the peas and butter.

4: Wrap two more leaves around the first leaf. Secure with oven-safe string if you have any.

5: Bake at 140C for an hour.

Sticky Spice Cake.

Load this with fruit, ice it and you’ll have a brilliant Christmas cake.

Ingredients:

-500g flour and raising agents

-350ml single cream

-3 eggs

-5tbsp palm sugar

-5tbsp honey

-3tbsp cinnamon

-1tbsp ginger

-1tsp chilli powder

Utensils:

-mixing bowl and spoon

-greased or nonstick bread tin

Recipe:

1: Mix the dry ingredients in the bowl.

2: Incorporate the wet ingredients and stir until smooth.

3: Add water to make up and pour into the tin.

4: Bake at 180C for 45 minutes.

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WWW. Pumpkin Mash and Hatchet Ratatouille with Chicken.

I love the Autumn! Not too hot, a bit damp but not flooded or snowing, crunchy leaves underfoot, students returning, fires justifiable and best of all, the produce! Pumpkins, squash and marrows. Hazelnuts, chestnuts and sunflower seeds. Cabbages, broccoli and cauliflower. Blackberries, elderberries and sloes. Tomatoes, peppers and chillies. Everything delicious and and colourful and carby and flavourful.

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Around £7 worth of fresh Autumn food.

So, the first of today will be a simple pumpkin mash recipe, to make good use of a wedge from a bulky pumpkin.

Ingredients:

-500-700g/17.6-24.7oz seeded, peeled pumpkin

-200g/7oz mashed potato or 100g plain flour or 50g rice flour

-200ml/7floz double cream

-2tsp pepper

-1/4tsp cloves

Utensils:

-chopping board and knife

-pot

-blender or potato masher

Recipe:

1: Slice the pumpkin into rough chunks.

2: Put on the lowest heat and allow to simmer until the pumpkin changes colour and softens.

3: Add cream and starch. Blend.

4: Simmer. Add pepper and cloves when almost ready.

And next is less of a recipe and more of a general outline. For those who want the delicious taste or ratatouille without the exactness.

Ingredients:

-500g/17.6oz of the following: courgette, aubergine, summer squash, onion, sweet red pepper, sweet yellow pepper

-400g/14.1oz of tomatoes

-3-6 cloves of garlic

-5 leaves of basil or 1tsp dry basil or 1 sprig fresh oregano or 1tsp dry oregano or 1 leaf fresh mint or 1/4tsp dry mint

-olive oil

-salt and pepper

Utensils:

-chopping board and knife

-frying pan, pot or baking tray

Recipe:

1: Chop the vegetables roughly, so they won’t disintegrate.

2: Peel and crush the garlic. Add to the tray/pan/pot with a little oil. Put on a medium-high heat.

3: Once the garlic is softened, add the vegetable mix. Lower the heat right down. Add a bit more oil.

4: Once the vegetables are half cooked, add the tomatoes, salt and pepper and herb. Stir to spread through.

5: Leave to simmer. Add water if the fluid level drops too low. Keep stirring minimal.

6: Once all the vegetables are softened but retaining their shape, serve.

We had ours with chili-roast chicken.

We had ours with chili-roast chicken.

WWW. THREE Banana Recipes and Chicken-Stuffed Veg.

Three? Yes, three! I found around 2kg of bananas for 80p, but they were already brown and we all know that brown bananas means baking!

Also, due to time and work issues, we’re returning to the “tradition” of a simple roast dinner on a Tuesday, improved upon for Wednesday.

Without further ado, here are my three banana recipes, all quickly mixed and easily baked!

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Recipe 1: Chunky Banana Bread.

I’ve been getting a little bored of my more smooth breads and tried making one that, rather than having much added to it, was simply chock full of banana chunks. It’s heavenly.

Ingredients:

-4 soft bananas

-350g flour and raising agents

-water as needed

-pinch of salt

Utensils:

-mixing bowl, spoon and fork

-greased or nonstick loaf tin

Recipe:

1: Mash the bananas.

2: Mash in the flour.

3: Stir in the water until the mix is pourable.

4: Pour into the tray and bake at 200C for 45min.

Recipe 2: Peanut Butter Banana Biscuits.

Four ingredients. Vegan. Delicious.

Ingredients:

-3 soft bananas

-300-400g peanut butter

-100g almond butter

-2tbsp plain flour

Utensils:

-mixing bowl, fork

-greased or nonstick baking tray

-spoon

Recipe:

1: Mash the bananas.

2: Mix in the butters.

3: Stir in the flour until stiff.

4: Spoon onto the tray.

5: Bake at 200C for 40min.

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Recipe 3: Banana Cream Puff Tart.

Ingredients:

-3 soft bananas

-3 whole eggs

-400ml double cream

-2tbsp flour

Utensils:

-mixing bowl, fork

-greased baking tray

Recipe:

1: Mash the bananas.

2: Mix in the eggs.

3: Add the cream and flour, stir until smooth.

4: Pour into the tray.

5: Bake until it rises. Leave in the oven for a further 15min.

6: Remove and cool.

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And finally our lunch. Chicken-Stuffed Vegetables with Gravy.

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Recipe 1: Gravy.

Ingredients:

-100-150g chicken scraps

-200ml chicken jelly and fat

-2tsp paprika

-2tsp pepper

-hot water

-flour as needed (I recommend rice flour)

Utensils:

-jug

-blender

Recipe:

1: Tear up the chicken scraps. Place them in the jug with the jelly and fat.

2: Pour boiling water to cover. Add pepper and paprika.

3: Blend all together.

4: Slowly incorporate flour whilst blending until it’s thick.

Recipe 2: Stuffed Vegetables.

Ingredients:

-2 peppers

-bottom of a marrow

-1 cooked chicken breast and 1 leg, or 2 breasts

-roast potatoes

Utensils:

-chopping board and knife

-baking tray

Recipe:

1: Halve the peppers and the marrow bottom. Clean out the seeds.

2: Fill with roast potatoes and chicken.

3: Bake at 180C until the chicken and potatoes are crisp and the marrow and peppers are soft.

4: Sprinkle with salt and serve with gravy.

WWW. Lemon Salmon and Mixed-Fruit Pie.

One hen is ill, the other is stressed. If they don’t resume laying soon it’s vets or put them down ourselves. Doesn’t discourage me from getting more as we were aware that ex-bats can have issues, but is a bit annoying. Depending on how they do I may write a review on how it went. We’re still looking for pullets that are unlikely to have as many issues as ex-bats.

Anyhow, today for lunch we had this.

Lemon Salmon Fry.

Ingredients:

(serves 2)

-2 salmon filets

-200g broccoli florets

-3 small carrots

-1 bell pepper

-100ml double cream

-1tbsp tahina

-1/8tbsp crushed chilis

-150ml lemon juice

-1/2tsp ginger

-1tsp pepper

Utensils:

-chopping board and knife

-frying pan

-cup and fork/whisk

Recipe:

1: Finely slice the carrots, pepper and broccoli. Pan-fry in a little butter.

2: Mix the lemon, tahina, chili and ginger in a cup.

3: Slice the salmon into strips. Add to the pan carefully, so it won’t disintegrate.

4: Once the salmon is sealed, pour the lemon mix over the top. Simmer until reduced.

5: Add the cream. Reduce further.

6: Right before serving, add the pepper and heat through.

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Mixed Fruit Pie.

I used home-made jams and elderberries and raspberries, but really any two fruit jams and two fruits will work.

Ingredients:

(one pie, serves 6-8)

-350g flour

-50g butter

-1 egg

-150g jam 1 (plum)

-150g jam 2 (strawberry)

-50g fruit 1 (elderberries)

-50g fruit 2 (raspberries)

Utensils:

-mixing bowl and fork

-greased or non-stick tray

Recipe:

1: Mix the butter, egg and flour. Add water until the dough is dry to touch and stretchy.

2: Roll it out and fit it to the pie-tray.

3: Bake at 200C for 10-15min.

4: Spoon the jams into the pie. Sprinkle the fruit on top.

5: Bake at 160C for 45min.

6: Reduce heat to 100-120C and bake until the middle’s firm.

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WWW. Baked Curry Chicken, Hazelnut Banana Bread.

Stew of the week will be up on Saturday and my record and analysis of two weeks worth of housewife work will be ready by Monday. For now, yesterday’s lunch.

Baked Chicken Curry.

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Ingredients:

(serves 4)

-4 chicken quarters

-2 onions

-1 large or 3 small sweet potatoes

-4 cloves garlic

-400ml/about 2 cups curry sauce (we had some that needed using up, but you can easily mix one with 3tbsp curry powder, 50ml oil, 350ml water and a dash of lemon and vinegar)

-a dash of extra chilli

Utensils:

-chopping board and knife

-deep baking tray

Recipe:

1: Lay the chicken out in the tray.

2: Chop the onions into eighths. Finely slice the garlic. Spread them around the chicken.

3: Roughly chop the sweet potato, place over the onion pieces.

4: Pour the curry sauce over the top, drizzle the chilli.

5: Bake at 160C/320F for 35min.

6: Turn up to 200C/390F and bake for a further 10min to brown.

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Hazelnut Banana Bread.

Ingredients:

-3 large bananas

-200-300g/7-10.5oz fresh, shelled hazelnuts

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-200g/7oz butter

-350g/12.3oz self-raising flour or plain flour with raising agents

-1tsp cloves

-2tsp ginger

-water as needed

Utensils:

-mixing bowl, fork and spoon

-greased or nonstick baking tray

Recipe:

1: Mash the bananas and butter together. Mix in the cloves and ginger.

2: Stir in the flour. Add water until the mix is smooth and homogenous.

3: Stir in the hazelnuts.

4: Pour into the tray. Bake at 160C/320F until light and fluffy.

Also: new tablecloth.

Also: new tablecloth.

WWW. Chicken, Hazelnuts and Wine, Apple and Blackberry Crumble.

Two posts in one day? Why yes!

Baked Chicken in a Wine and Hazelnut Sauce.

Pictured also: swede chips and the bread in the recipe below.

Pictured also: swede chips and the bread in the recipe below.

Ingredients:

-2 chicken quarters

-2 small onions

-100g/3.5oz shelled fresh hazelnuts

-250ml/1 cup wine

-2tbsp vinegar

-2tsp dijon or english mustard

-6 leaves sage

-1tsp salt

-2tbsp olive oil

-50g/1.7oz butter or chicken skins

Utensils:

-chopping board and knife

-deep baking tray

-glass and spoon

Recipe:

1: Finely dice the onion.

2: Place the onion and chicken in a baking tray. Place in the oven at 200C/390F.

3: Mix the wine, vinegar and mustard. Chop the sage and add to the mix.

4: Add the hazelnuts and butter/chopped chicken skins to the chicken tray. Pour the wine mix over everything.

5: Sprinkle with salt and drizzle with olive oil.

6: Bake at 160C/320F for 40min.

Spiced Bread.

Ingredients:

-300g/10.5 flour

-raising agents

-1tbsp paprika

-1tsp salt

-1tsp pepper

-1tbsp green chilli sauce

-water as needed

Utensils:

-mixing bowl and fork

-greased or nonstick baking tray

Recipe:

1: Mix the flour and other ingredients.

2: Slowly add the water.

3: Pour into the tray.

4: Bake at 160C/320F for 25-35min.

Apple and Blackberry Crumble.

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Ingredients:

-100g/3.5oz plain flour

-30g/1oz oats (optional, amount for one serving)

-100g/3.5oz butter

-1 braeburn apple

-150g/5.3oz fresh blackberries-2tsp brown or palm sugar

-2tsp honey

-1tsp cinnamon

-100ml/40% cup tropical juice

-water as needed

Utensils:

-mixing bowl and fork

-terrines

Recipe:

1: Mix the flour and butter until crumbs are formed.

2: Slice the apples. Layer them with the raspberries in the terrine.

3: Mix the honey, juice and cinnamon. Pour over the fruit. Add water to cover.

4: Sprinkle the crumbs over the fruit. Add oats if wanted.

5: Bake at 160C/320F for 40min.

WWW. Spicy Pizza. Also, we have a cat.

First of all, warm-blooded-rat-trap update 1: He’s home. Meet Wally/Wallace. He’s not good with adults, children, other cats or dogs. I accidentally scared him because the pheromone spray that’s supposed to be used in the corners of the room to soothe him actually sounds like a cat hissing. It’s taken a day to show him I am not hostile. However, now he’s settled he’s eating, fairly affectionate, not disturbed by my stinking of chickens and coffee and starting to get playful. We ended up with this fiend of a creature because the non stray/feral cats ran away from Jon, while Wallace wanted attention off him. He was also apparently supposed to take weeks to settle, yet 48h in he’s happy to go about his business in front of us and can’t get enough of being patted.

 

However, I did manage to find the time to make a pizza for dinner. There are far too many tarts and with Jon’s birthday coming up, there will soon be crumble and cheesecake, so I opted against making another pudding.

Ingredients for the dough:

-450g self-raising flour

-1tbsp olive oil

-1tbsp paprika

-1tsp ginger

-cold water as needed

Ingredients for the filling:

-300g tomatoes (crushed or paste equivalent)

-100g strong cheddar

-30-50 marjoram leaves

-40g chorizo

-50g ham

Utensils:

-mixing bowl and fork

-greased flat baking tray

-rolling pin

Recipe:

1: Mix the flour, paprika, ginger and olive oil.

2: Add water, continually mixing until the dough is dry to touch but elastic and soft.

3: Roll it out with a rolling pin into the shape you want it, then throw or spin it a little to stretch it fully.

4: Place on the tray and allow to rest.

5: Roll up the crust. You can add a crust filling if you like.

6: Spread the tomato over the centre. Add the marjoram leaves.

7: Grate or slice the cheese and cover the centre.

8: Add the toppings.

9: Bake at 160C for 1h.

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