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Thanks Bridget, would have to cut it down a bit for two uf us I reckon, would halving it be enough?

'M' Lol!!!!

Just another Authentic Italian Dish. " Sophia Loren ". Very Tasty. **M**.:o)>.pmsl.

one of my favourite dishes and very simple is hunters chicken

chicken breast wrapped in bacon and covered with grated cheder cheese oven cook for 30 mintes tastes lovely with salad and garlic sauce xxx

Ann on Gloc


Here is a recipe that may meet your request


Serves 3 or 4 Depends how big the appetite is!!!

Cooking time 15 mins approx
Ingredients.

1. 7 oz pack of mixed shell fish. *can buy frozen in Spain*
2. 15ml of oil
I onion chopped
1 clove of garlic, could use garlic paste
Half of a red pepper and half a green pepper deseeded and chopped into pieces
1 7oz pack of Coriander and herb flavoured rice. I think these are available in Uk
18 floz of white wine, drink half and use rest in dish !!
18 floz of water

Fresh Coriander chopped to garnish.

Method

1. Heat the oil in a large frying pan. Add the onion,garlic,peppers,and rice. Cook for one minute.
2. Add the wine and the water. Cover and leave to cook for about 7 minutes.
3 And the shell fish and cook for a further 3 minutes or until the liquid has been absorbed.
4. Serve immediatley and garnish with the coriander.


You could adapt this using other fish packs or ask fish monger what he has available.

Hope it works for you.

Bridget


PS unlike trad Paella this needs to eaten as soon as cooked.
PPs. Just though you could also use a stock instead of water...just check first how much salt there is in pre made stock from shops.

Bridget

Should have said I prefer fish paella, but both would be handy to know!!!!

Ann

I will post an easy Paella dish asap today, BUT visitors left for UK about 45 minutes ago and OH has invited people around for the afternoon soooooo, cleaning house etc.
Will reply with recipe asap

bridget

Bridget, is there an easyish recipe for paella ( a foolproof one)?

OK. I am now adding third entry today.!

Are there any special recipes anyone would like and could someone please add some Indian foods, or any Asian foods?

Thanks

Bridget

Well I did say I would add two dishes today as I did not do one yesterday!


Lamb in Egg and Lemon sauce.

1. 900g of lean boneless lamb
30ml of Olive Oil
2. I onion chopped and one garlic clove crushhed
3. 1 large Bay leaf
4. 140ml of lamb or chicken stock
5. 140ml of dry white wine
6. Juice of two lemons
7. 4 egg yolks


Method

1. Brown the lamb in the oil, do this in small batches and then set aside
2. Cook the onion, garlicin the remaining oil until they begin to soften, then add the bayleaf, stir in the stock, wine, lemon juice and seasoning.
3. Add the lamb and heat gently until just simmering, put a lid on the pan and leave on low simmer for about one and a half hours until the lamb is melt in the n mouth tender.
4. Whisk the egg yolk with a spoonful of the stock. Turn the heat of when the lamb is cooked and stir in the yolk mixture. This will thicken the sauce. If necessary heat very gently for the sauce to thicken.


Enjoy


Bridget


PS I use the egg whites to make meringues

Good morning again. Here is a taste of Italy.


900g Monkfish which has been boned and kept whole. Fishmongers will do this for you!

I garlic clove cut into pieces
Rosemary
I onion copped, 2 carrots chopped I stick of celery choped
50 g Mushrooms
25g of butter
45ml of dry Vermouth
30ml of olive oil and 400g tin of tomatoes
grated rind and juice of one large orange#30ml capers chopped.

1. Tie the fish into a fairly neat parcel make cuts in the fish and insert the galic and the herbs
2. Cook the vegetables in butter for about 10mins over a gentle heat and with a lid on.
3. Add the Vermouth and allow to reduce by one half
4. Season and then place the mixture into an oven proof dish, lay the monkfish in the mixture and brush with olive oil and seaon.
5. cook for 35 to 40 minitues basting twice with the oil.
6. After 40 mins remove the fish and keep hot. Add the tomatoes and orange to the vegetables and simmer for 5 minutes.
7. The veg can then either be pureed to make a sauce or eaten as chunky pieces.
Just before serving add the capers and more seasoning if needed.

Sounds more difficult than it really is.

My first time took in total about 75mins , now it is in about 40 mins

Another authentic Italian dish.

Bridget

PS do not forget the chilled bottle of White Wine!

A very quick pizza for lunch.

Spread a ready made pizza base with ready made pizza sauce. Top with semi sundried tomatoes, ham and diced haloumi cheese. Pop into the oven for a few minutes until cooked, serve and enjoy. You can make it a bigger meal by making a green leaf salad.

Sue xx

Chicken in red wine with mushrooms

Well.... This is what I cooked for dinner tonight and it was well received by OH.

4 chicken thighs, boned and skinned (could use bone in)
3 large mushrooms sliced
half a large onion chopped
2 garlic cloves chopped (add another if you really like garlic)
1/2 can condensed mushroom soup
3/4 can chopped tomatoes
2 rashers bacon cut up into pieces
8 fluid oz red wine
one Tbsp tomato puree
Small can petit pois peas.
Tbsp olive oil

heat oven to 160

Fry chopped onions & garlic in oil, add chicken to brown, put into casserole dish. Add mushrooms and bacon to pan saute lightly, add soup, tomatoes, tomato puree and wine stir and add to casserole. Add peas. place in oven and cook for 2 hours.

Serve with rice.

Here goes Bridget, as requested. I'm afraid I am a very plain cook!!


LAMB CASSEROLE.

Serves 4-6.

15 ml Sunflower Oil
600 g Stewing Lamb, cubed.
1 Onion, chopped.
2 Cloves Garlic, crushed
2 Sticks Celery, sliced
2 Carrots, peeled and sliced
5 ml Mixed Herbs
1 Packet Minestrone Soup Powder
200 ml Water
1x 400g Can Diced Tomatoes.


- Brown meat in heated oil in a pan.
Remove to a large casserole dish.

- Saute onion, garlic, celery carrots and mixed herbs in pan, until
softened

- Combine soup powder, water and diced tomatoes.
Add to pan and stir until thickened.

- Pour over lamb and bake covered at 160 degrees C for
about 1 and a half hours

Julia, I will be waiting with baited breath!!!

Sorry everyone, really busy today and just had a lot of info re tree. Friends flying out tomorrow so promise to put at least two more recipes on here in the late morning.
Jet and Joe unsettled as I think we may be heading for a thunder storm.

Bye Bridget

Ann in Glos, Were having the pork tonight, and really looking forward to it. Don't normally marinade the meat first when making stroganoff, so it should be interesting.
Julia in Derbyshire

No more recipes??

Going to find something to do with chicken thighs other than what I normally do (i.e. barbecue them or cook them in a bottled sauce in the oven or slow cooker.

Had any more thoughts Bridget re your idea?

Julia, what was the pork like?

Ann in Glos


i have sent a PM this morning

Bridget

Bridget I have copied all the recipes to a word doc.

Ann
Glos

Debbie,

Just loved the french stick.....with Onions & Toms & Garlic & Feta,

Cant wait to try it....Thanks