Everyday crispy chicken with sweet tomatoes..

SERVES 4

• 4 chicken legs, jointed
• sea salt and freshly ground black pepper
• a big bunch of fresh basil, leaves picked, stalks finely chopped
• 2 big handfuls of red and yellow cherry toms, halved, and ripe plum toms, quartered
• 1 whole bulb of garlic, broken up into cloves
• 1 fresh red chilli, finely chopped
• olive oil

1. Preheat oven to 180c
2. Season your chicken pieces all over and put them into a snug-fitting pan in one layer.
3. Throw in all the basil leaves and stalks, then chuck in your toms.
4. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil.
5. Mix around a bit, pushing the toms underneath.
6. Place in the oven for 1 1/2 hours, turning the toms halfway through, until the chicken skin is crisp and the meat falls off the bone.
7. Serve with a simple mashed potato.
8. Squeeze the garlic out of the skins before serving.
9. You could even make it part of a pasta dish - remove chicken meat from the bone and shred it, then toss into a bowl of spaghetti...

ENJOY .....

A simple Jamie Oliver Dish - yep he's done it again !!!

Lemon Coconut Slice

• 1 Cup self-raising flour
• pinch salt
• 1 cup coconut
• 125g margarine or butter
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup milk
• 2 eggs

Icing

• 1 cup icing sugar mixture
• 1 teaspoon margarine
• Lemon juice to taste

1. Put flour, salt and coconut into a bowl.
2. Melt margarine and sugars together in a saucepan.
3. Add to flour mixture and stir well.
4. Beat the eggs with the milk and add to the mixture. Combine well.
5. Pour into a greased lamington tin and cook at 190C for 18-20 mins.
6. To make the icing, combine icing ingredients and mix well.
7. Add warm water until desired consistency is obtained.
8. While still warm ice the lemon icing and top with extra coconut.
9. Cut & Eat.....YUMMO

Pancakes

Basic Pancakes (makes 4-6 decent size pancakes)

• 2 cups (300g) Self-raising flour


• 1/2 cup (75g) plain flour


• 2 tbs caster sugar


• 2 1/3 cups (580ml) milk


• 80g butter, melted, cooled


• 1 egg, lightly whisked


• extra melted butter

1. Sift flour into a bowl. Add sugar and stir well. Add milk, butter & egg. Whisk until well combined.


2. Brush non stick frying pan with a little of the extra melted butter. Heat over medium heat. Add some mixture to pan. Cook for 2 mins, or until bubbles appear on the surface. Carefully turn over and cook for another minute.


3. Continue cooking until all mixture has gone.


4. If you like you can dust with caster sugar and serve with lemon....or serve with your favourite topping - sweet or savoury.

Enjoy......

Creamy chicken & mushroom fettuccine

Fast & easy pasta that is as kind to your taste buds as it is to your budget ...

Serves 4

• 450g dried fettuccine pasta
• 1 tablespoon olive oil
• 650g chicken tenderloins, tendons removed (or use a bbq chicken broken into pieces without the skin)
• 125g rind less bacon, diced
• 1 brown onion, diced
• 300g small cup mushrooms, sliced
• 420g can Heinz condensed cream of chicken soup
• 1/2 cup light thickened cream
• 1 tablespoon Worcestershire sauce
• 1/2 cup fresh flat-leaf parsley, roughly chopped

1. Heat 2 teaspoons of oil in a large, fry pan over med heat.
2. Add chicken. cook for 4 mins on each side or until golden. Remove to plate. Cover to keep warm. Repeat with remaining chicken. Cut chicken into pieces.
3. Cook pasta in a large saucepan of boiling salted water. Drain pasta when tender & cooked.
4. Add bacon to fry pan. Cook for 2 mins. Add onion & mushrooms. Cook, stirring occasionally for 4-5 mins or until mushrooms are golden. Add soup, cream & Worcestershire sauce. Stir until well combined. Add mixture to pasta.
5. Toss to combine. Season with parsley & black pepper
6. YUMMO - ENJOY...

Mississippi mud cake

This is a dense, moist chocolate cake that can be eaten as a teatime cake or as an indulgent dessert when served with whipped cream or ice cream.

• 250g (9 oz) unsalted butter
• 175g (6 oz) plain chocolate, broken into pieces
• 340g (12 oz) light brown sugar
• 300ml (10 fl oz) hot water
• 1 tbsp instant coffee
• 200g (7 oz) plain flour
• 55g (2 oz) self-raising flour
• 55g (2 oz) cocoa powder
• 2 eggs, beaten
• icing sugar, to dust

1. Preheat oven to 160C (325F / Gas mark 3).
2. Grease a 23-cm (9in) square cake tin and line with baking paper.
3. Place butter, chocolate, sugar, water & coffee in a bowl over a pan of simmering water and heat until melted.
4. Stir until the mixture is smooth, then cool for 15 mins.
5. Transfer cooled chocolate mixture to a bowl, sift in the flours & cocoa and stir in the eggs.
6. Using an electric whisk, beat until smooth.
7. Pour batter into the cake tin and bake for 1 to 1 & 1/4 hours.
8. Remove the tin from the oven and cool for 10 mins.
9. Transfer to a wire rack to cool completely.
10. Dust with icing sugar and slice to serve.
11. Store in an airtight container for up to 5 days.

ENJOY.....