Greek Lemon Chicken Targine

1 onion chopped
Chicken Maryland pieces (1 each person)
Juice of 1 lemon & few thin slices of lemon for top of chicken
10 green beans topped & tailed and cut in inch long pieces, or chopped snow peas or asparagus whatever you have/ like
Handful of fresh thyme leaves
2-3 cloves garlic
About 8 green pitted olives & 8 prunes roughly chopped (I know your thinking prines?? -but they are REALLY lovely in chicken please trust me!)


Put half of the onion sprinkled on the base of the Targine (or deep dish casserole if you don't have one yet and are dropping subtle hints for Christmas!!)
Brown chicken pieces in a separate frypan. Put on top of onion
Deglaze frypan with the juice of one lemon & 100mls white wine ( I used traminer reisling) reduce until about 150 mls total. Add salt & pepper.

Put a slice of lemon on the top of each Maryland , sprinkle with rest of the onion, thyme leaves, green beans,chopped garlic, prunes & olives. Pour reduced deglaze liquid over top.

Put lid on targine and cook over low heat for 1 1/2 hours- the chicken will be tender and falling off the bone. I served it with herbed couscous- delicious!!!

Linked up at Tasty Tuesday & Tempt my tummy tuesday, YUMMO!!

N.Z Lemon Bread Tart

This is the easiest dessert and you make it all in the food processor- a quick zip zip and your done!!

Pastry:
1/2 c of icing sugar
1 C plain flour
125gm firm butter
Whiz all together in food processor til it clumps around the blade.
Drop on a floured bench.
Roll out to the size of your tin. Put in your greased tin
(I use a 10 inch round  loose bottom tin.)
Pop in the freezer for 10 minutes.
Put in the oven at 160"C for 15 minutes to lightly cook.

Filling
lemon juice and zest of 2-3 lemons = 1/2 Cup
1/2 C sugar2T plain flour
100gm melted butter
4 egss

Whiz all in the food processor .
Pour over base (that is now hot & dry but not cooked through).
Put back in the oven for 25minutes until set
Dust with icing sugar, serve with cream, cour cream or yoghurt.

Too easy!

Creamy Salmon & Corn Bake

This is a standby I have when I am tired- so it is a quick easy alternative to take away.
It is also a great dish for my 13DD to cook for the family as it involves mixing everything together and putting in the oven.



420gm can of cream of mushroom soup

210gm can of salmon- drained

420gm can corn kernals- drained

1 C tasty cheese (+ 1/4c extra)

1/2 cup of cream

1/4c breadcrumbs

2 spring onions (the kids snip these with kitchen sissors)

250gm cooked pasta (great if you have leftover pasta!)



Combine soup, salmon, corn,cheese, cream, pasta & spring onions into an ovenproof bowl.

Sprinkle with crumbs and extra cheese.

Bake 180'C/375F for 20 minutes



Serve with garlic bread and a salad.

Cinnabon Buns!- Yum

I wanted to make a special breakfast on Monday- it was a public holiday here in Australia and I got this recipe from Rae at  A likely Story in her recipe archives. I have never made Cinnamon Rolls before and they were so easy and delicious.

Rolls:

1¼ oz. pckg. Yeast
1 c. warm milk

½ c. granulated sugar
1/3 c. melted butter (do not subsititue margarine!)

1 t. salt

2 eggs

4 c. all-purpose flour


Filling:
1 c. packed brown sugar (I just sprinkle as much as I like)
2½ TBS. cinnamon
1/3 c. butter


Icing:

3 TBS. butter, softened
3/4 c. confectioners sugar
2 oz. cream cheese

½ t. real vanilla extract (or almond extract, which ever you prefer)

1/8 t. salt (I didn't use the salt- its up to you)

 

Rolls:

(1) Disolve yeast in milk.
(2) Mix in sugar, butter, salt, eggs, flour. Mix well.
(3) Turn dough out onto lightly floured surface. Knead into a large ball. Cover; let rise 1 hour.
(4) Roll dough into a 21" x 16" wide rectangle. With the butter softened, I just use my fingers to spread it generously over the dough. Load 'er up with the filling (see below).
(5) Roll from long-side to short-side. Pinch the ends.

(6) Using very sharp knife cut into 1 inch wide rolls, making sixteen. If want fewer, bigger rolls, cut them wider.

(6) Grease (butter) your preferred baking pan (I like mine to be all squished up next to the other)- I generally use an 11"x 15" pan. Then place rolls in pan. Preheat Oven to 400° F/ 200C. Let the rolls rise for 30 minutes.

(8) Bake until the rolls are slightly browned and not doughy. This will vary according to your oven. Mine took about 7 minutes and two got a bit dark but they perfect.

(9) When done, take 'em out and cover them in the delicious icing.

Filling:

While dough is rising, prepare the filling and the icing. Clean-up a little and then go read a chapter or two in your book.

(1)Soften butter, so that it is spreadable.

(2) After dough has been rolled out to the gigantic rectangle, spread the softened butter all over.
(3) Sprinkle brown sugar over entire buttered rectangle. Use more if you like more.
(4) Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.

Icing:

Cream it all together with an electric mixer and Spread on hot rolls.

Yum, I will put the kettle on,

Creamy Smoked Paprika Chicken

This is a recipe I got in the new philly cheese cookbook.


1 T oil
4 Chicken fillets
1 large onion
2 cloves garlic crushes (or 1T minced garlic from jar)
2t smoked paprika
1 x 400gm crushed tomatoes
250ml Philadelphia light cream for cooking
S & P to taste
2 T chopped parsley

Heat 1/2 oil in pan, add chicken, cook 3-4 mins each side til brown. set aside
Add rest of oil, saute onion & garlic til softened- 3 mins.
Add paprika,saute 1 min, stir in tomatoes. Return chicken to pan and simmer covered 10-12 mins til chicken is cooked through.
Stir in the philly cream, seasonings and parsley. Heat 2-3 mins

Serve with steamed veg.

Very easy and really yummy- we will be eating this again.