CHICKEN ALLA MATRICIANA

6 chicken breasts
1 large onion, diced
2 heaped teaspoons minced garlic
1 large can champignon pieces and stems, drained
2 small cans edgell diced capsicum, drained
2 x 400 gram cans diced tomatoes
2 tablespoons tomato sauce
1 teaspoon sugar
1/2 teaspoon hot chilli powder (or to taste)
salt and pepper to taste

80 grams kraft jalapeno cheese, grated
80 grams tasty cheese, grated

mashed potato and spinach leaves to serve is desired.

preheat oven to 180 c.

lightly sprinkle all the chicken breasts, both sides with salt. in a frypan sear all chicken breasts on sides and edges and place into a medium sized roasting dish. cook for 20 - 25 minutes,or until cooked through, turning once.

while the chicken is cooking....in a large frypan, over medium heat, saute onion and garlic
till onion is translucent.

add the champignons, capsicum and tomatoes.  bring to the boil, then
turn heat down to simmer.

add sugar, chilli powder, tomato sauce and salt and pepper. simmer for 5 minutes then
keep warm over low heat till chicken is ready.

when chicken is ready, drain off excess juice in pan.

mix the two cheeses together.

spoon some sauce over each breast then sprinkle each with the mixed cheese.

place pan back in oven and cook until cheese is melted, about 3 minutes. serve.


I placed some mashed potato on a plate, flattened it out to about the same size as the chicken
breast and placed some spinach leaves on top of the potato.
I then placed a spoonful of sauce over the spinach, then placed the chicken on top and served.


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LEMON AND SPINACH CHICKEN

4 chicken breasts
1/2 teaspoon seasoned salt
1 dessert spoon sweet paprika
1 tablespoon canola oil
2 teaspoons minced garlic
1/2 cup water
2 oxo chicken stock cubes
1 cup thickened cream
juice of 1 small lemon
3 cups baby spinach
salt and cracked black pepper to taste

cut each chicken breast in half lengthwise, then slice into large strips.  Sprinkle with paprika and seasoned salt.

heat oil in a large frypan over medium high heat. add chicken and saute until chicken is almost cooked. do not drain.

stir in garlic.

in a jug, mix the water, stock cubes and lemon juice together and add to chicken.

bring to a boil then reduce heat to medium/low and simmer until chicken is cooked through.

stir in spinach, then the cream and simmer until the spinach has wilted.

serve over boiled rice.

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HOT CHICKEN AND SWEET POTATO SALAD

1 kilo chicken breast fillets
500 grams sweet potato
150 grams mixed salad leaves
1 can (440 gm) corn kernels
2 chicken stock cubes
seasoned salt
olive oil

2 - 3 tablespoons chipotle aioli (or to taste)

preheat oven to 200c. line baking tray with baking paper.

peel and cut potatoes into chips. place in a bowl and drizzle with olive oil and sprinkle with seasoned salt.
mix till well coated.

place chips on the oven tray and cook for approx. 20 minutes or until soft.

meanwhile, slice chicken breasts in half lengthwise and cut each one into strips.

spray a frypan with cooking spray and saute chicken until colour changes. do not drain. sprinkle the chicken with some seasoned salt and crumbled stock cubes, then stir the stock cubes into the liquid in pan until dissolved.
saute on low heat until chicken is cooked through, stirring occasionally to coat with the stock (stock should be like gravy at this stage).

to put together...mix the leaves, corn and chips together with the aioli.

plate the salad and place chicken pieces on top. serve immediately. serves 4 -5

ICE CREAM APPLE PIE...with salted caramel topping

for the base:
250 grams butternut snap biscuits, blitzed
75 grams butter, melted
1 teaspoon cinnamon

for the ice cream:
1 1/2 cups canned pie apples, pureed
1 x 600 ml bottles "coles" thickened cream*
1 can  "coles" condensed milk*
3 tablespoons sugar
1 tablespoon ground cinnamon

for the topping:
300 mls golden syrup
100 grams light brown sugar
75 grams butter
pinch of sea salt
150 mls thickened cream

line the bottom of a 25 cm springform tin with baking paper. lightly grease sides.

mix the biscuits, cinnamon and butter together until well combined.
press into bottom and halfway up the sides of the tin. refrigerate while making filling.

using an electric mixer and a large, deepish bowl,  beat the cream, condensed milk, cinnamon and sugar together
until thickened, about 5 minutes.

beat in apple until well combined.

spoon into biscuit base. cover top of tin with foil and place in freezer.
freeze for at least 4 hours.


put the syrup, sugar, salt  and butter into a large saucepan and let it melt over a low to medium heat,
before turning it up and boiling for 5 minutes, then turn off the heat.

add the cream and stir to mix into a sauce, then leave to cool.

once the sauce is cool, but not set, pour it over the ice cream , replace the foil
and return to the freezer. freeze until icecream is set.

when ready to serve, remove from the springform tin, and cut into wedges.

should you have any pie left over, return sides to springform tin,
cover with the foil and return to the freezer.

*I use the coles supermarket brand thickened cream because it beats up quicker.  the condensed mil can is also a bit bigger.

MOSCATO PUNCH

750 ml bottle pink moscato, chilled
1 1/2 litres lemonade, chilled
1/4 cup raspberry vodka, chilled
strawberry slices
lemon slices

mix all the liquid together.

add the fruit.  let sit for 5 minutes.

serve in tall glasses.

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CHOCOLATE HAZELNUT CHEESECAKE
(like ferrero roche)

3/4 packet chocolate ripple biscuits, blitzed
70 grams butter, melted
500 grams cream cheese, room temp.
1 cup icing sugar
500 grams dark cooking chocolate, broken up
2/3 cup thickened cream
600 mls thickened cream, whipped

hazelnut wafers (from Aldi) or chocolate wafers if not available

5 heaped tablespoons nutella
200 grams cadbury hazelnut chocolate, crushed / blitzed
extra whipped cream if desired.


line bottom of a 25 cm springform tin with baking paper. lightly grease sides.

mix the chocolate ripple biscuits and butter together and press into bottom of tin.
refrigerate while making filling.

using a heat proof bowl over a pot of boiling water, melt chocolate and  2/3 cup cream together, stirring till smooth. put aside

using  an electric mixer, beat cream cheese and icing sugar together until smooth.
add chocolate and beat until well combined.

on low speed, beat in whipped cream until well combined.

arrange wafers, on end, around the sides of the tin.**

spoon mix into tin.

level out top and refrigerate  for at least 4 hours before serving.

to serve.....spread the top of the cheese cake with the nutella
and sprinkle the crushed chocolate over the top.

serve with whipped cream  and strawberries if desired.

**if you have trouble keeping the wafers standing, put a few in at a time and hold them up
with a bit of the chocolate mix, then spoon in the rest.

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COLESLAW  with tangy homemade dressing

200 grams cabbage, shredded
2 carrots, shredded/grated
3 spring onions, sliced
1 stick celery, diced
1/2 cup corn kernels

mix all together with the dressing.

DRESSING

2 cans condensed milk
250mls white vinegar
1/2 teaspoon salt (or to taste)
1 large teaspoon mild american mustard sauce

in a medium sized bowl, mix all together.

mix desired amount with coleslaw.

place the rest in a clean container and refrigerate.

NOTE.

this is a basic recipe for the coleslaw. add as much or as little of the ingredients
as you like.

if sauce thickens too much in the jar, thin out with a little more vinegar.