Chicken Fricassee for 3 or 4

1 Tablespoon / 2 oz of butter
1 Onion chopped
2 teaspoons medium Curry Powder
3-4 slices of bacon Cut into pieces 
1 heaped Tablespoon of plain flour
about 1/2 pt milk
75g of Pasta per portion
Chopped carrots and other veg as required
Left over pieces of cooked Chicken/ Turkey

Melt the butter and sweat the onion gently in a casserole with lid on.
When onion soft, fry bacon.
Then stir flour and curry powder into the fat and cook the roux for a couple of minutes - keep stirring.
Add milk slowly and keep stirring over heat to bring to boil and cook for a couple of minutes.
Add seasoning to taste
Add sufficient chicken pieces for no of portions required and cook fricassee for 15 minutes.
Place chopped carrots in a pan of boiling water and cook for 12 minutes
Now place pasta in large pan of boiling water and cook for 10 minutes
Drain pasta when cooked and serve with vegetables and fricassee

Lemon and Basil Meatballs

Based on a recipe from Good housekeeping
125g(4oz) Pork Mince
125g(4oz) Beef Mince
1 Onion - Grated
Zest and Juice of 1 Lemon  (Try 1/2 the juice next time)
25g (1 oz) Bread Crumbs
3 tablespoons of freshly chopper basil - 1 tablespoon is not enough
1 tablespoon Olive Oil
1 Large Red Pepper - deseeded and roughly chopped
1/2 tsp Ground Corriander
1 tsp Salt
200ml  chicken stock
1 tin chopped or Plum Tomatoes

1. Put pork and beef mince, onion, breadcrumbs, lemon zest and juice, 2 tablespoons of the basil and 1 tsp salt into food processor. Pulse till mixed.  Shape into 2cm diameter balls.

Bring stock to boil. (microwave 1 min?)

2. Heat Olive oil in frying pan.  Brown meat balls in batches removing from heat when brown.  Then cook Red Pepper for 3 mins until softened. Stir in coriander and cook for 30 secs then add hot stock and tomatoes.  Add the meatballs too, then cover and simmer for 15-20 mins until cooked through.  If not covered you will not have enough liquid for a sauce.

Serve with Pasta or Mix with Pasta at the end.  Garnish with remaining Basil and Serve

Scrambled Eggs

This is my specialty.  The secret is to use a non-stick pan and to stir continuously with a wooden spoon in a way that removes any cooked egg from the side of the pan before it has a chance to burn.

1 egg per person
1/2 an egg shell's worth of milk per person
Black Pepper
Knob of butter / margarine

Break the eggs into a bowl.
Remove any debris !
Scramble the eggs with a fork.
Add the milk and stir well.
Add black pepper from grinder.

Put toast in toaster.
Warm the pan and add butter / margarine. Swill around to cover all over.
Add the egg and place over medium to high heat - stir continuously.
When egg starts catching reduce to medium even low heat and continue to stir
Continuously scrape any egg that has caught on the bottom or sides.
When toast pops up remove egg pan from heat and butter toast and put on plates ready, then resume.
Remove from heat completely if you cant keep up with the scraping, then resume.
When all the liquid has almost disappeared remove from heat and serve immediately.

Season to taste.

Good luck.

Rissoles

http://www.allbritishfood.com/Beef%20Recipes/Rissoles.php

Cheese Scones

Must try these too:
http://www.gastronomydomine.com/2008/11/cheese-scones.html

Cauliflower Cheese

I really must try this recipe sometime.
http://www.gastronomydomine.com/2009/02/cauliflower-cheese.html

Lemon Drizzle Cake

I take this cake when I go sailing.  It always goes down well.  The recipe is attributable to Mary Berry but some details may differ.

4oz (100g) Soft Margarine  (reported to be better than butter in this recipe)
6oz (175g) Caster Sugar
6oz (175g) Self-raising Flour
1 teaspoon Baking Powder
2 extra large Eggs
4 tablespoons Milk
Grated rind of one Lemon

Topping

4 oz sugar – caster for a ‘fine crunch’ or granulated for a ‘harder crunch’

Juice of one lemon

Mix together in a cup or bowl.

Heat oven to Gas mark 4. 180oC/350oF

Either use loaf tin or removable base cheesecake tin (this cake should rise well). Grease or preferrably line with baking parchment.

Mix all the ingredients for the cake together in a food processor for 2+ minutes.

Pour into tin & bake in preheated over for 40-45 minutes.  When cooked (check by sticking a knife in and if it comes out clean, its done J  Immediately prick the surface of the cake with a fork all over and pour (or spoon) over the topping making sure the whole surface gets dampened.  Leave to cool in tin.

When cold, serve or keep in airtight tin or alternatively freeze.  This is a fantastic cake for freezing (I think it actually improves favour wise) and also good to have ‘in stock’ in case of unexpected friends popping in for coffee.