Citrus Delicious Pudding

Its not often I cook dessert, however, since hubby and I didn't go out for our 13th Wedding Anniversary I decided we should do something special ... well .... dinner didn't turn out quite how I had planned. It was supposed to be a yummy lemon and oregano chicken. The chicken was nice but the sauce was nothing short of awful LOL .... almost a night for cereal ... :)

I have never cooked a lemon delicious pudding, but I thought they were supposed to be like a sponge with a lemon sauce .. well this wasn't quite sponge like. I yummy crispy top with some sponge underneath, but then it got a bit mushy :) .. not sure if that is how its supposed to be....

RATINGS

Ease of cooking 10 .. Chuck it all in the food processor and then into the dish .. easy as ..
Yumminess as voted by the kids ... 8.5 a bit lemony for the older two, and the youngest gave it a rating of 30 out of 10 lol :) I think she liked it ..

Citrus Delicious Pudding


90g butter, softened
1 1/2 cups (330g) caster sugar
1 1/2 cups (375ml) milk
3 eggs
1/2 cup (75g) plain all purpose flour
1/2 cup (125ml) lemon juice
1 teaspoon baking powder
1 teaspoon finely grated orange rind
icing (confectioners) sugar, for dusting

Preheat oven to 180 degrees C. Place the butter, sugar, milk, eggs, lemon juice, flour, baking powder and orange rind in a bowl of a food processor and process until smooth. Pour into a lightly greased 5 cup-capacity ovenproof dish and bake for 1 hour or until golden. Dust with icing sugar to serve. Serves 6.

Enjoy ! .... we did .... oh ! we had a bit of ice cream with it :)

Chicken and Mushroom Pies

Another yummy dinner :) ..... This recipe is from the Good Taste magazine that Woolworths sell. This recipe could be done in one big baking dish if you like, but I thought it would be fun to have individual dishes (ramekins).

RATINGS

Yumminess rating by the kids ... 8 ... they don't like mushrooms :)
Ease of Cooking 10 ..


Chicken and Mushroom Pies

600g potatoes, peeled, coarsely chopped
40g butter
125ml (1/2 cup) pouring cream
1tbs wholegrain mustard
2 tsp Olive Oil
600g single chicken breast fillets, cut into pieces
1 leek, trimmed, halved lengthways, washed, thinly sliced
250g cup mushrooms, halved
125ml (1/2cup) dry white wine
1 tbs flour
250ml (1 cup) chicken stock


1. Preheat oven to 180c. Line a baking tray with non-stick baking paper. Cook the potato in a large saucepan of salted boiling water for 20 minutes or until tender. Drain and return to the pan. Add half the butter and half the cream. Mash until smooth. Season with salt and pepper. Stir in the mustard.

2. Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the chick to the pan and cook, stirring occasionally, for 5 minutes or until golden brown almost cooked through. Transfer to a plate.

3. Melt the remaining butter in a medium saucepan over medium heat until foaming. Add the leek and mushroom, and cook, stirring occasionally for 3 minutes or until soft. Add the wine and cook for 2 minutes or until the wine has reduced by half. Add the flour and cook, stirring for 1-2 minutes or until the mixture bubbles. Remove from heat. Gradually add the stock, stirring constantly with a wooden spoon until smooth. Place over medium-high heat. Stir with a wooden spoon for 2-3 minutes or until the sauce thickens and comes to the boil. Remove from heat. Stir in the chicken and remaining cream.

4. Divide chicken mixture among four 310ml (1 1/4 cup) capacity ovenproof dishes. Use a spoon to spread the potato mixture over the chicken mixture.

5. Place on the lined tray. Bake for 25 minutes or until golden. Set aside for 5 minutes to cool slightly before serving.


Enjoy ...

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Baked Coconut and Coriander Fish ...

You have to try this dish ! ..... its easy and so very yummy. I always struggle with fish dishes, in that I can never find recipes that everyone likes and are quick and easy. This one is a definite repeat dinner.

RATINGS

Yumminess as judged by the kids .. 10 .. their plates were empty.
Ease of cooking 9 .. only because I hate cutting up raw fish :)


Baked Coconut and Coriander Fish


1 x 270ml can light coconut cream (although I used coconut milk)
1 bunch broccolini, cut into 3cm pieces
1 x 250g SunRice long grain white rice in 90 seconds (I used 1 cup long grain rice and pre cooked it)
4 shallots, trimmed, thinly sliced
1/2 cup chopped fresh coriander
2 tsp fish sauce
400g Basa fillets, cut into 4 cm pieces (Basa is a firm fillet, so an equivalent fish would do, I don't know my fish so I can't offer an alternative)
30g (1/3 cup) dried multigrain breadcrumbs
2 tsp finely grated lemon rind


1. Preheat oven to 200c. Place the coconut cream in a large frying pan over medium-low heat. Add broccolini, rice, shallot, coriander and fish sauce. Stir to combine. Cook, stirring often, for 3 minutes. Remove from heat.

2. Stir in the fish. Transfer to a 2L (8cup) capacity ovenproof dish.

3. Combine breadcrumbs and lemon rind in a bowl. Sprinkle over the fish mixture. Bake, covering with foil if necessary to prevent overbrowning, for 20-25 minutes or until breadcrumbs are golden. (I found I had to cook it a bit longer to make sure the fish was cook)


Thats it ! Enjoy ...

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