Egg Free Cookies

Ingredience

• No eggs!
• 12oz self raising flour
• 8oz soft margarine
• 8oz caster sugar
• 2oz dark chocolate drops (or anything else you fancy putting in; smarties, white chocolate drops, raisins etc.)

Method

1 - mix the ingerdients together in a big bowl, use your hands to knead the dough, it shouldn't be at all crumbly, so add a little more margarine if it is.
2 - take a small ball of dough, about the size of 1 and a half ping pong balls and squeeze it so it's a circle about 1.5cm thick
3 - place on a greased tray.
You can make between 16 - 22 cookies, so use 2 trays.
4 - cook in an oven preheated to 180 degrees for about 15 mins.
5 - eat them while they're hot! Taste magic with a glass of milk

Peppermint Crisp Tart ( Pep Tart)

Peppermint Crisp Tart

A typical South African dessert the Peppermint Crisp Fridge Tart is incredibly rich and decadent, but hugely popular all the same. It must also be one of the easiest pudding recipes on the planet – you can whip this pudding up in 10 minutes! Follow this easy recipe and create a dessert that’s always a winner – in no time at all.

Ingredients:

2 packets of Tennis biscuits
2 sachets of Orley Whip or 500ml cream
1 tin caramel
peppermint crisp chocolate

Method:

1. Beat the Orley Whip / cream.
2. Mix in the caramel.
3. Layer the Tennis biscuits and the Orley Whip mixture.
4. Sprinkle peppermint crisp on top.
5. Place in fridge to set.

Ingredients

· 4 cups diced poached chicken, recipe follows

· 1 stalk celery, cut into 1/4-inch dice

· 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice

· 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill

· 2 tablespoons finely chopped parsley

· 1 cup prepared or homemade mayonnaise

· 2 teaspoons strained freshly squeezed lemon juice

· 1 teaspoon Dijon mustard

· 2 teaspoons kosher salt

· Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

· POACHED CHICKEN FOR SALADS

· 10 sprigs parsley

· 2 sprigs fresh thyme

· 1 small onion, halved

· 1 small carrot, halved

· 1 stalk celery, halved

· 3 pounds chicken breasts halves, on the bone and fat trimmed

· 5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

Thai Beef Salad

Whether you are experiencing “empty nest syndrome” Here are  healthy, quick and easy Recipe.

SERVES 2

• 350g ‒ 400g beef steak
• 1 Tbsp soy sauce
• 1 clove garlic, peeled and finely chopped
• 2 spring onions, trimmed and sliced
• 1‒2 red chillies, deseeded and finely chopped
• 1 tsp Thai fish sauce
• 1 tsp fresh lemon or lime juice
• 1 tsp sugar
• 2 Tbsp oil
• Mixed lettuce leaves
• A handful of baby tomatoes
• English cucumber, cut into strips

• A handful of fresh coriander leaves

Switch on the oven’s grill. Place the beef on an oven tray about 10cm under the grill and cook for 5 to 7 minutes on each side. Thinly slice the cooked beef and put in a bowl. Pour over the soy sauce and mix. Combine the garlic, spring onions, chillies, fish sauce, lemon or lime juice, sugar and oil in a cup. Add this to the beef, mixing in well. Arrange the lettuce leaves with the tomatoes and cucumber on a platter and top with the beef. Garnish with coriander, if desired.

Creamy Ham and Mushroom Pasta

Ingredients:

 1 1/2 tsps olive oil. (thank the Italians for this)

  1 cup chopped onion.

1/2 cup chopped red pepper.

2 cloves garlic, (crushed)

 1 cup sliced button mushrooms.

  3/4 cup dry white wine.( I usually use a whole bottle of wine)

 1/2 cup diced ham.(but can substitute for Chicken)

 3 tbsp flour.

 3/4 cup milk.

 4 cups cooked.pasta (penne is my Favourite).

   1/2 cup frozen green peas, thawed.

 1/4 cup chopped fresh basil.

1/4 tsp salt.

 1/4 tsp black pepper.                                    

  Method:

Heat oil in a large nonstick pan over medium heat. Add onion, red pepper, and garlic; cook 10mins, stirring frequently. Stir in mushrooms; cook 5mins. Stir in wine and ham. Bring to boil; cook 4mins. Place flour in bowl; gradually add milk, stir with whisk until blended. Add to vegetables; cook until thick (about 3mins), stirring frequently. Stir in pasta and remaining ingredients

Hi Food Lovers

Thank you for reading my First Blog for In the Kitchen with Calum Curry

I would say I am Man and Amateur Chef who wears his heart on his Sleeve and spaghetti sauce on my Tie

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Ciao

Calum Curry