Chicken & Mushroom Curry – Quick & Easy to Make

Chicken and Mushroom Curry is a quick and easy dish to make.  It is a favourite of my daughters’ and made in one pan – so less washing up!  It’s delicious served with rice and/or poppadoms and mango chutney.  I use brown rice because I prefer it, but it can be served with long grain rice or even pasta.

chicken and mushroom curry served with brown rice and mango chutney

Ingredients

  • 1 tbsp Cooking Oil
  • 1 Small Chopped Onion
  • 2 Cloves Garlic
  • 2 tsp Tomato Puree
  • 1 Chicken Oxo Cube
  • 60g Raisins
  • 1 dsp Jam
  • Seasoning
  • 2 Raw Diced Chicken Breast
  • 120g Chopped Mushrooms
  • 2 tbsp Plain Flour
  • 300ml Milk
  • 300ml Water
  • 200g Brown Rice

ingredients for chicken and mushroom curry

Method

1  Place the oil in a pan over a moderately high temperature, & when hot, add the chopped onion, garlic, tomato puree, oxo cube, raisins & jam.

cooking a chicken curry 1

2  After 2 minutes, add the diced chicken breast & cook until the chicken shows no sign of pink flesh.

3  Add the mushrooms.

4  Stir in the plain flour.

cooking a chicken curry 2

5  Add the milk & water, stirring well.

6  Simmer over a low heat for 20 minutes, stirring occasionally.

cooking a chicken curry 3

7  In a separate saucepan boil a litre of water. Add the rice & continue to cook for 20 minutes & then drain.

This recipe for Chicken & Mushroom Curry serves two, so is simple to adapt for a single person or a family.  As both my daughters are students, I often make the curry in bulk and freeze it in individual portions for them to reheat at university. Having said that, they often use this recipe (sometimes adapting it to use the ingredients they have) and make chicken curry themselves.

For an even simpler recipe for chicken curry for one, click here

Camembert – Pan Fried to set your Taste Buds Watering

Camembert is a delicious soft and creamy cheese. It was first made in the late eighteenth century in Camembert, Normandy – hence its name! When camembert is fried in breadcrumbs the exterior is crispy, but when you cut into it the middle oozes out onto your plate. It is an easy dish to make as a starter that’s guaranteed to please your guests – just serve with redcurrant sauce and a small side salad. I must confess to sometimes serving pan fried camembert as a main course for my family, I simply increase the amount of salad and serve with fresh crusty bread.  Here’s how I make the dish for two people.

pan fried camembert served with redcurrant sauce

Continue reading “Camembert – Pan Fried to set your Taste Buds Watering”

Valentine’s Day – How to Tempt your Loved One

Valentine’s Day is celebrated around the world. Although the origins of the mystery saint are unclear, with some contending it’s a pagan celebration, what is clear is that millions of people exchange cards and gifts on 14th February every year. Romantic meals for two are also common on Valentine’s Day with restaurants getting booked up very quickly. Why not save your money and instead cosy up with your loved one on a cold winters night with a dinner for two? For dessert may I suggest a delicious chocolate pudding with chocolate sauce?

Valentine's Day. How to tempt your loved one

SERVES 4

Sponge

100g Margarine
100g Caster Sugar
2 Eggs
150g Self Raising Flour
50g Cocoa Powder
1 tsp Vanilla Essence
2 tbsp Milk

Sauce

500ml Milk
30g Cocoa Powder
30g Caster Sugar
25g Cornflour

Beat the Margarine and 100g of Sugar together in a bowl until it becomes light and creamy.

Add the eggs, one at a time, and beat well into the mixture.

Add the flour, 50g of cocoa powder, vanilla essence and milk and fold into the mixture.

Distribute the mixture equally into 4 plastic pudding moulds.

Steam the puddings for one hour.

After 45 minutes, put the milk, 30g of sugar and 30g of cocoa powder into a saucepan and bring to the boil.

Mix the cornflour in a cup with a tbsp of water. Gradually add the cornflour to the chocolate flavoured milk, stirring all the time until it thickens.

When the puddings are ready, serve with the chocolate sauce poured over the top.

Did You Know?

  1. No record of romantic celebrations on Valentine’s Day exists prior to a poem Chaucer wrote in about 1375.
  2. As well as being the patron saint of engaged couples and marriages, Valentine is also the patron saint of beekeepers, epilepsy, the plague, fainting and travelling (history.com)
  3. In Victorian times it was considered bad luck to sign a Valentine’s Day Card.
  4. Approximately one billion Valentine’s Day cards are exchanged each year.
  5. 3% of pet owners prefer celebrating Valentine’s Day with their pets and buy them gifts.
  6. In the 1800s Richard Cadbury invented the first box of heart-shaped chocolates.

Single?

There is no reason to miss out if you’re single!! As an alternative to chocolate pudding you may like to consider some other comfort foods such as Guards Pudding or Steamed Raspberry Pudding.  Enjoy – and let me know what you think.

Stuffed Seafood Mushrooms

Stuffed Seafood Mushrooms

The Perfect Starter

Method

Serves 6

Preheat oven to 180 degrees.

Put the breadcrumbs, grated cheddar, prawns, crab meat and lemon juice in a mixing bowl, add the seasoning and mix well to combine all the ingredients.

Take each mushroom and spoon the mixture into them as equally as possible and place on a baking tray.

6 Large Flat Mushrooms
50g Wholemeal Breadcrumbs
60g Mature Cheddar Cheese
150g Peeled Prawns
170g Crab Meat
Juice of 1 Lemon
Seasoning
50g Melted Butter
10g Grated Parmesan Cheese

Total Cost:  £7.80

Cost per Portion:  £1.30

Melt the butter and spoon a little over each mushroom.

Finally sprinkle the grated parmesan over the top of each mushroom.

Place them in the oven for 45 minutes.

For more recipes, click here

Guards Pudding

Guard's Pudding

The recipe for Guard's Pudding was traditionally served to the officers and Guards on duty at St James Palace or Whitehall

Method

Serves 6

Prepare a 15cm (2pt)pudding dish. Grease and flour the surfaces.

Blend the margarine and sugar together until creamy.

Add the eggs, one at a time, and blend well.

Fold in the bicarb, breadcrumbs, oats, ginger and honey. Do not over mix.

125g Margarine
125g Brown Sugar
0.5 tsp Bicarbonate of Soda
60g Wholemeal Breadcrumbs
65g Oats
2 Eggs
1 tbsp Honey
18g Ginger

Additional Honey and Fresh Cream to Serve

Total Cost:  £1.34

Cost per Portion:  22p (Plus Garnish)

Place the mixture into the prepared pudding dish and cover with foil.

Place the pudding into a steamer and cook for 90 minutes.

When cooked, turn out the pudding and serve with a spoonful of honey and a pouring of fresh cream.

For more recipes, click here.

Chicken Stir Fry

Stir Fry
This delicious stir-fry dish is not only healthy, it is quick and easy to prepare – and it’s cheap!  
 
 The tender and crisp vegetables retain more nutrients than if they had been boiled, and the fat content is extremely low as the dish only requires a small amount of oil. I used Frylight Olive Oil Spray, 190 ml cooking spray  as it only contains one calorie per spray.
 
Stir-frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok
 
The technique originated in China and in recent centuries has spread into other parts of Asia and the West (www.en.m.wikipedia.org – stir frying).
 
The term “stir-fry” was introduced into the English language in Buwei Yang Cheo’s book’How to Cook and Eat in Chinese’ (1945) to describe the chao technique. Chao being the modern word for stir-fry.
Chicken Stir Fry

Method

Place the Linguini into a saucepan of boiling salted water and cook until tender.

Put the butter and olive oil into a wok over a moderate heat and allow to heat up.

Cut the chicken breast into 2cm dice and add to the wok. Allow the chicken to cook for about 10 minutes until there is no sign of pink flesh. Add the garlic, tomato puree and seasoning and cook for a further 5 minutes.

 

250g Linguini
500g Chicken Breast
25g Butter
4 tbsp Olive Oil
2 Chopped Cloves of Garlic
1 tbsp Tomato Puree
Seasoning
640g Stir Fry Vegetables
180g Plum & Hoisin Sauce

Serves 4

Total cost:  £7.28

Price per Portion:  £1.82

Drain the linguini and then add to the chicken,  stirring in to thoroughly cover the linguini in juices. 

Then add the stir fry vegetables, again thoroughly mixing all the ingredients and allow to cook for 5 minutes.

Finally, add the plum and hoisin sauce and mix well.

Serve immediately.

More recipes can be found by clicking here.