Spiced Mango Chicken with Tomato and Spring Onion Salad

Ingredients

1. 3 tbsp hot curry paste
2. 2 tbsp mango chutney
3. 4 skinless, boneless chicken breasts
4. Tomato and spring onion salad, and mint raita, to serve

Method

1. 1. Mix the hot curry paste with the mango chutney and use to brush over the chicken breasts.
2. 2. Cook under a hot preheated grill for 5-6 minutes each side, until cooked.
3. 3. Serve with a tomato and spring onion salad, and mint raita.

Sher's tip

Open an inexpensive, fruity Semillon-Chardonnay blend.

• 4 1/2 pounds corned beef brisket
• 5 black peppercorns
• 1/2 teaspoon garlic powder
• 1 onion, peeled and left whole
• 2 bay leaves
• 1 pinch salt
• 1 small head cabbage, cored and cut into wedges
• 6 large potatoes, quartered
• 4 large carrots, peeled and sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter

DELIGHTFUL COOKIES

2 ¼ Cups                    Quick Oats

2 Cups                                    Spelt Flour (or spelt & millet flour mix)

1 Cup                          Sunflower Seeds

¾ Cup + 2 Tbsp          Pumpkin Seeds (or almonds, walnuts, pecans)

½ Cup                                     Shredded Coconut – unsweetened

¼ Cup                         Flax Seeds

1 Cup                          Granulated Cane Sugar (or ½ cup of sugar)

1 Tbsp                         Cinnamon

2 ¼ tsp                        Sea Salt (or 1 1/8 tsp salt)

1 ¾ Cups                    Dark Chocolate Chips

1 ¼ Cups                    Raisins (or cranberries)

*Soak seeds and/or nuts for 2 hours to soften to desired consistency

¼ Cup                         Water

¼ Cup                         Black Strap Molasses (or honey, maple syrup)

¾ Cup                         Canola Oil (Hemp Oil, Extra Virgin Coconut Oil)

                                    **Coconut Oil is better & healthier than Canola

1 Cup                          Soy Milk (Almond Milk is healthier than Soy)

Pinch of                       Ginger

1.       Preheat oven to 350F. Line baking tray with parchment paper.

2.      In large bowl, combine dry ingredients. In a separate bowl add wet ingredients. Add wet ingredients to dry ingredients and mix at low speed or by hand, until just combined. Do not over mix.

3.      Portion cookie dough using a 1/3 cup measure and place onto the lined baking tray. Gently flatten cookies before baking.

4.      Bake for 20-24 minutes until lightly brown. Yields 24 cookies

These are amazing cookies or a great alternative when you just don’t have time to have breakfast! Enjoy!

August 2010

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Toss 3 sliced peaches with 1 tablespoon brown sugar and 1/2 teaspoon vanilla extract; set aside until juicy, about 30 minutes. Whip 1 cup heavy cream until it thickens, then beat in 4 teaspoons brown sugar. Add 4 teaspoons bourbon and beat until soft peaks form. Layer the peaches and cream in dessert glasses; top with toasted pecans.

March 2010

• 4 tablespoons sweet butter, softened
• ½ cup sugar
• 2 large eggs
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups buttermilk
• 1 cup currants  

1. Butter a cookie sheet. Heat oven to 350 degrees F. In a large bowl beat butter and sugar together to combine. Add eggs, one at a time, beating well after each addition.
2. In a medium bowl whisk flour, baking powder, baking soda, and salt to combine.
3. Beginning and ending with flour mixture alternately add flour and buttermilk, beating well after each addition. Stir in currants.
4. On a generously floured hard surface knead the dough about 4 minutes until smooth and not sticky, adding flour as needed.
5. Form into 7½-inch round. Transfer to prepared cookie sheet.  Etch an x in the top of the loaf.
6. Bake about 1 hour 10 minutes or until it sounds hollow when tapped on. Move to a rack to cool completely before slicing.

Substitution(s) Raisins can be used in place of the currants

Irish Chicken Stew with Dumplings

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1-1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Oatmeal Lace Cookies

Ingredients

• ½ cup butter, softened
• ¾ cup light brown sugar
• 1 teaspoon vanilla extract
• 1⅓ cups roalled oats (oatmeal)
• ⅛ teaspoon salt

          ¼ cup sour cream

           1 tablespoon sugar

1. Heat oven to 350 degrees F. In a large bowl beat butter and sugar to combine. Add vanilla, beating to combine.
2. Add oatmeal and salt, mixing to combine.
3. Drop cookies by level teaspoon on baking sheet, 3-inches apart. Bake 8 minutes or until lacy and flat. Let cool on rack about 3 minutes until just firm. Move to rack to cool completely.
4. Whipped Cream Dipping Sauce: Whisk heavy cream, sour cream and sugar together until light and holds a soft peak.