Ingredients
1 cooked chicken (cut into bitesize pieces)
1 cup noodles
600 ml milk
50 ml cake flour
50 ml butter
salt and pepper
1/2 t dry mustard powder
1/4 cup mayonaise
2 T chopped parsley
1 large packet (150 g) potato crisps of your choice. I prefer a strong flavoured one like Cheese and onion.
Method
Cook the noodles until just tender.
Make a white sauce with the milk, flour, butter, salt, pepper and mustard.
Crush the crisps.
Mix the chicken, noodles, mayonaise, parsley and half the crushed crisps together.
Pour into a greased oven proof dish.
Pour the white sauce over the mixture.
Sprinkle the rest of the crisps on top.
Bake at 180 degrees for plus minus 30 minutes or until golden brown on top.
Serve with a salad of your choice.
Left overs can be frozen.
Monday, March 26, 2012
Monday, February 13, 2012
Crouton Salad
Ingredients
8 slices white bread (cubed)
60 ml mustard
125 ml gherkins
3 eggs boiled and chopped
250 ml grated cheese
Fry bread cubes in very hot oil till golden brown.
Sauce
4 eggs
15 ml mutard powder
60 ml sugar
25 ml water
25 ml white vinegar
125 ml mayonaise
30 ml fresh cream
Method
Beat eggs. Add sugar, mustard, water and vinegar. Beat well.
Cook over a low heat until sauce thickens.
Add mayonaise and cream.
Add sauce to rest of ingredients and mix well.
Serve immediately.
8 slices white bread (cubed)
60 ml mustard
125 ml gherkins
3 eggs boiled and chopped
250 ml grated cheese
Fry bread cubes in very hot oil till golden brown.
Sauce
4 eggs
15 ml mutard powder
60 ml sugar
25 ml water
25 ml white vinegar
125 ml mayonaise
30 ml fresh cream
Method
Beat eggs. Add sugar, mustard, water and vinegar. Beat well.
Cook over a low heat until sauce thickens.
Add mayonaise and cream.
Add sauce to rest of ingredients and mix well.
Serve immediately.
Thursday, January 12, 2012
Custard Cake
I place this recipe at the request of a co-worker.
INGREDIENTS
250 ml sifted cake flour
75 ml maizena
5 ml baking powder
1 ml salt
5 eggs (seperated)
250 ml castor sugar
100 ml ice water
TOPPING AND FILLING
500 ml milk
75 ml custard powder
1 ml salt
125 g soft butter
5 ml vanilla essence
Few drops of almond essence
Toasted coconut
METHOD
Set oven to 180 degrees C.
Grease two 20 cm cake tins.
Sift flour, maizena, baking powder and salt together.
Beat egg yolks and sugar together until creamy. Add water gradually. Fold dry ingredients into egg mixture. Whisk egg whites until stiff, fold into rest of the mixture.
Pour mixture into cake tins.
Bake 20 - 25 minutes in the middle of the oven.
Turn out and allow to cool.
Heat 400 ml of the milk and mix custard powder with the rest of the milk until smooth, add salt.
Stir the custard into the milk and cook until thick.
Allow to cool.
Cream butter and sugar together until light and fluffy. Add essence and beat custard into the butter mixture.
Spread mixture between the cake layers and on top and the sides.
Sprinkle with toasted coconut.
INGREDIENTS
250 ml sifted cake flour
75 ml maizena
5 ml baking powder
1 ml salt
5 eggs (seperated)
250 ml castor sugar
100 ml ice water
TOPPING AND FILLING
500 ml milk
75 ml custard powder
1 ml salt
125 g soft butter
5 ml vanilla essence
Few drops of almond essence
Toasted coconut
METHOD
Set oven to 180 degrees C.
Grease two 20 cm cake tins.
Sift flour, maizena, baking powder and salt together.
Beat egg yolks and sugar together until creamy. Add water gradually. Fold dry ingredients into egg mixture. Whisk egg whites until stiff, fold into rest of the mixture.
Pour mixture into cake tins.
Bake 20 - 25 minutes in the middle of the oven.
Turn out and allow to cool.
Heat 400 ml of the milk and mix custard powder with the rest of the milk until smooth, add salt.
Stir the custard into the milk and cook until thick.
Allow to cool.
Cream butter and sugar together until light and fluffy. Add essence and beat custard into the butter mixture.
Spread mixture between the cake layers and on top and the sides.
Sprinkle with toasted coconut.
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