Baked Pesto Chicken
INGREDIENTS for Baked Pesto Chicken
- 4 boneless, skinless chicken breast halves (about 5 oz. each)
- 1/2 cup BUITONI® Refrigerated Pesto with Basil
- 2 plum tomatoes, sliced (optional)
- 3/4 cup shredded mozzarella cheese
Baked Pesto Chicken
Baked Pesto Chicken
INGREDIENTS for Baked Pesto Chicken
Chicken Recipe - Chicken breast, ham and bamboo shoots in milk
Chicken breast, ham and bamboo shoots in milk
Ingredients for Chicken breast, ham and bamboo shoots in milk
Method for Chicken breast, ham and bamboo shoots in milk
In a bowl, place ginger juice, ½ tsp salt, pepper and egg white. Mix well and coat the chicken strips in this mixture. Then dust with cornflour and set aside. Heat oil in a pan until lightly brown on both sides. Remove with a slotted spoon and drain on kitchen paper. Leave about ½ tbsp oil in the pan and remove the rest. When hot, sauté capsicum, mushrooms for 2 min, add bamboo shoots and ham and sauté for about 3-4 min. Stir in chicken stock, milk , remaining salt and sugar and simmer uncovered, without boiling for 2-3 min. Add chicken strips , mix well and simmer for about 2-3 min or until the chicken is cooked. Stir in cornflour and water mixture, keep stirring until it thickens. Check seasoning. Remove and place in a serving dish, sprinkle with shredded ginger and spring onion. Serve with rice
Ingredients for Chicken breast, ham and bamboo shoots in milk
- 500 gm boneless chicken breast, cleaned and cut into pieces
- 2tsp ginger sauce
- 1 egg white part lightly beaten
- 2tbsp cornflour
- 150 gm ham, rind removed and finely chopped
- 1 large green chilli or capsicum cored and finely chopped
- 1 cup finely sliced bamboo shoots
- 250gm washed and sliced button mushrooms
- 1 cup chicken stock
- 1 cup milk
- 3-4 spring onion, cut diagonally
- 1 tsp finely chopped ginger
- 1 tsp cornflour mixed with 1 tbsp water
- 5 tbsp oil
- 1 tsp white pepper
- 1 ½ tsp salt to taste
- ½ tsp sugar to taste
Method for Chicken breast, ham and bamboo shoots in milk
In a bowl, place ginger juice, ½ tsp salt, pepper and egg white. Mix well and coat the chicken strips in this mixture. Then dust with cornflour and set aside. Heat oil in a pan until lightly brown on both sides. Remove with a slotted spoon and drain on kitchen paper. Leave about ½ tbsp oil in the pan and remove the rest. When hot, sauté capsicum, mushrooms for 2 min, add bamboo shoots and ham and sauté for about 3-4 min. Stir in chicken stock, milk , remaining salt and sugar and simmer uncovered, without boiling for 2-3 min. Add chicken strips , mix well and simmer for about 2-3 min or until the chicken is cooked. Stir in cornflour and water mixture, keep stirring until it thickens. Check seasoning. Remove and place in a serving dish, sprinkle with shredded ginger and spring onion. Serve with rice
Italian Recipe-Chicken, Mushrooms and Parmesan with Orzo
Ingredients for Chicken, Mushrooms and Parmesan with Orzo
1 tbsp olive oil
1/2 cup yellow onions, chopped
2 cloves of garlic, minced
1/2 tsp dried thyme
8 oz button mushrooms, sliced
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Sticky Toffee Pudding
Sticky Toffee Pudding
Ingredients Sticky Toffee Pudding
225 gm dates, chopped
250 ml black tea, not very strong
100 gm unsalted butter, softened
175 gm of golden castor sugar
3 eggs
1 tsp mixed spice
1 tsp vanilla extract
225 gm self raising flour
¾ tsp bicarbonate of soda
Vanilla ice cream or whipped cream
20 cm in length spring form bottomed tin any square cake tin
For toffee sauce
Makes about 650 ml
Ingredients
110 gm butter
250 gm soft light brown sugar
275 gm golden syrup
225 ml double cream
½ tsp vanilla essence
DIRECTION FOR STICKY TOFFEE PUDDING:
Pre-heat the oven to 180 deg C. Moisture the tin can with some butter and dust with flour. Line the base with grease proof paper. Placed the chopped dates and tea in a saucepan and let it boil. Cook for a few min until the date is softened, then set aside. Beat the butter in a large bowl or an electric food mixer for softening. Add the sugar and beat until the mixer is pale and fluffy. Beat in the eggs, one at a time, then blend the mixed spice and vanilla essence. Fold in the date mixture. Sift the flour and bicarbonate of soda and fold in gently until mixed. Pour the mixture into the prepared tin and bake for about 45 min and a skewer inserted into the middle comes out clean. Allow the tin to cool for about 5 min and then placed it into a serving plate. Cut the cake into slices and serve with vanilla ice cream and fair amount of toffee sauce over the top
Ingredients Sticky Toffee Pudding
225 gm dates, chopped
250 ml black tea, not very strong
100 gm unsalted butter, softened
175 gm of golden castor sugar
3 eggs
1 tsp mixed spice
1 tsp vanilla extract
225 gm self raising flour
¾ tsp bicarbonate of soda
Vanilla ice cream or whipped cream
20 cm in length spring form bottomed tin any square cake tin
For toffee sauce
Makes about 650 ml
Ingredients
110 gm butter
250 gm soft light brown sugar
275 gm golden syrup
225 ml double cream
½ tsp vanilla essence
DIRECTION FOR STICKY TOFFEE PUDDING:
Pre-heat the oven to 180 deg C. Moisture the tin can with some butter and dust with flour. Line the base with grease proof paper. Placed the chopped dates and tea in a saucepan and let it boil. Cook for a few min until the date is softened, then set aside. Beat the butter in a large bowl or an electric food mixer for softening. Add the sugar and beat until the mixer is pale and fluffy. Beat in the eggs, one at a time, then blend the mixed spice and vanilla essence. Fold in the date mixture. Sift the flour and bicarbonate of soda and fold in gently until mixed. Pour the mixture into the prepared tin and bake for about 45 min and a skewer inserted into the middle comes out clean. Allow the tin to cool for about 5 min and then placed it into a serving plate. Cut the cake into slices and serve with vanilla ice cream and fair amount of toffee sauce over the top
Orange Fruit Ring Cake
Orange Fruit Ring Cake
Ingredients Orange Fruit Ring Cake
125 gm margarine
250 gm sugar
2 eggs
280 gm plain flour
1 tsp baking powder
150 gm mixed dried fruit
2 tsp orange ring, grated
1 tsp bicarbonate soda
250 ml soured milk
For syrup
125 gm sugar
125 ml orange juice
30 ml lemon juice
5 ml grated orange rind
Direction for Orange Fruit Ring Cake
Cream margarine and sugar together. Add eggs and beat well until light and fluffy. Sift flour and baking powder and add to the creamed mixture. Add dried fruit and orange rind. Dissolve bicarbonate soda in soured milk and add to mixture. Lightly greased a 23 cm ring cake tin and bake in a pre-heated oven at 180 deg C for 45-50min
For syrup
Mix ingredients together and boil for 2 min. Remove cake from oven and spoon syrup over hot cake
Ingredients Orange Fruit Ring Cake
125 gm margarine
250 gm sugar
2 eggs
280 gm plain flour
1 tsp baking powder
150 gm mixed dried fruit
2 tsp orange ring, grated
1 tsp bicarbonate soda
250 ml soured milk
For syrup
125 gm sugar
125 ml orange juice
30 ml lemon juice
5 ml grated orange rind
Direction for Orange Fruit Ring Cake
Cream margarine and sugar together. Add eggs and beat well until light and fluffy. Sift flour and baking powder and add to the creamed mixture. Add dried fruit and orange rind. Dissolve bicarbonate soda in soured milk and add to mixture. Lightly greased a 23 cm ring cake tin and bake in a pre-heated oven at 180 deg C for 45-50min
For syrup
Mix ingredients together and boil for 2 min. Remove cake from oven and spoon syrup over hot cake
Salsa - Delicious homemade Tomato Salsa
Finely chopped Serrano chilies make this salsa nippy and nice. Combine with tomatoes, onions, cilantro and lime juice, and this salsa is ready for dipping
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