1 C flour
1 teaspoon vanilla extract
Green cooking apples
Take one egg and separate it.
Place one cup of plain flour in a basin along with egg yolk, a pinch of salt, one teaspoon of vanilla extract
and enough milk to make a thick batter.
Then whisk egg white and fold it through the batter.
Heat frying oil (works best in a deep fryer). Grab some tart green cooking apples (you can peel them if
you like but we leave the peel on) and core them.
Then slice the apples into either half or four slices so the hole ends up in the middle of each slice.
Then just dip each piece of apple in the batter and fry in the hot (180degrees Celcius) oil and when
brown take out and drain on paper towel.
Whilst hot dust with confectioners sugar and cinnamon.
These are delightful with either cream or icecream or just on their own!
• 1 loaf stale bread
• ¼ cup olive oil
• 3 cloves of garlic (crushed)
*pre heat a hot oven (approx 210 degrees Celcius)
Cut bread into small sized cubes (approx 1 & ½ cms cubed) and place in large bowl or basin.
Add garlic and pour olive oil over cubes of bread.
Now get your hands in there and toss the garlic and oil through the cubes of bread.
Spread the bread cubes evenly on a shallow oven tray and bake until nicely brown (about 10 mins). Then turn over the cubes
and place back in oven until brown (about 5 mins) *keep a close watch as these can burn quickly.
Remove from oven and allow to cool completely before storing in an airtight container.
• 1-2 rashers of cooked crispy bacon
• Handful of croutons
• Sml handful of parmesan cheese
• Plateful of cos (also known as romaine) lettuce
• 2-3 tablespoons (more or less) of shop bought ceaser salad dressing.
Toss all ingredients in a bowl gently and consume as soon as possible.
I hope you enjoy this salad as I have been with salad leaves directly from your own garden! Love and Blessings – Meg the
N.B. There are no exact quantities for this you just make as much as you require.
1) cut skinless, boneless chicken into strips
2) mix several tablespoons of tandoori spice (pre mixed Indian spice) mix with a cup full of breadcrumbs and a pinch
of Chinese five spice (adds a little heat). Spread this breadcrumb mix on a plate or container.
3) place some plain flour in another container
4) place some 2 beaten eggs in a third container
5) take each strip of chicken – first roll in flour, then in egg and lastly in breadcrumbs.
6) Fry in shallow oil in frypan and place in oven at approx 120 degrees celcius to ensure chicken gets cooked through
for about 15 mins or so.
7) Now make a basic white sauce by putting one tablespoon of butter and one tablespoon of plain flour in a
saucepan heating gently and gradually adding milk until you have a sauce that is about the consitency of thick cream.
8) To the sauce add about one tablespoon of dried dill and the juice of 4-6 fresh limes
9) Stir about 200mls of cream into sauce just before serving and heat until warmed through
10) Serve these chicken strips with mash potato or rice with the sauce as a side for people to add the amount they like.
I like the sauce tangy but if you would like it less tangy add a little sugar at the end.
11) If you have any leftovers the chicken and sauce can be used the following day on a crusty bread roll for
lunch. Ensure you store leftovers in refrigerator.
|Spicy Lime Chicken with Tangy Lime Sauce