October 6, 2007 at 7:19 pm #1675MNGMember
Crunchy Brocoli & Cauliflower,Bake with chicken and bacon
Prep time 10 mins
Cook time 30 mins
300g frozen cauliflower florets
300g frozen broccoli florets
150g rindless smoked streaky bacon chopped
1-2 frozen chicken breast fillets,
defrosted and cut into strips
200g tub cream cheese, defrosted
6 tablespoons milk
2 Dorot Italian Mixherb cubes
2 tablespoons oilive oil
Preheat the oven to 200 Celcius, fan 180 Celcuis,
gas 6.Blanch the cauliflower and brocoli for 5-7 minutes until just tender.Drain well and tip into a 1-litre ovenproof gratin dish.
Dry-fry the bacon until crisp,then add to the gratin dish.Fry the chicken until golden.Add the cream cheese and milk,
and stir until melted.Season with black pepper and pour over the vegetables .
Mix the breadcrumbs with herb cubes and olive oil.Scatter over the vegetables.Bake for 25 minutes until golden.
For vegetarian guests, replace bacon and chicken with Quorn or tofu pieces.
Happy HalloweenOctober 6, 2007 at 11:23 pm #40798Taylor5Member
Oh yum yum….October 8, 2007 at 12:51 pm #40973MNGMember
Hi Taylor5 🙂
I know its really yummy when i was typing the recipes here i actually feel abit hungry oops…
😛October 18, 2009 at 1:58 pm #79620trixiebellParticipant
bumping this p as ’tis the season lol!!
Anyone any more fun ideas?October 18, 2009 at 2:58 pm #79621trixiebellParticipant
Toffee Apple Crumble
For the toffee sauce:
250g golden syrup
250g light brown sugar
1 tsp vanilla extract
For the crumble:
350g self-raising flour
Finely grated zest of two lemons
150g butter, chopped or cubed
175g light brown sugar
100g ground almonds
For the filling:
8-12 eating apples, peeled, quartered, cored and cut into chunks of approximately 2cm
Softly whipped cream or vanilla ice-cream
Preheat the oven to 180ÂºC/ gas mark 4.
First, make the toffee sauce. Put all the ingredients into a saucepan over a medium heat and boil for two to three minutes, stirring regularly until the mixture is smooth. Set aside.
Next, make the crumble. Place the flour and lemon zest in a bowl and rub in the butter, leaving it a little rough and uneven. Stir in the sugar and ground almonds. Place the crumble in the fridge until you are ready to use it.
Next, make the apple filling. Melt the 25g butter in a frying pan, add the chopped apples and toss on the heat for a few minutes, until the apples start to soften. Add 125ml of the toffee sauce (keep the rest for serving) and continue to simmer for another few minutes until the apples are just cooked.
Pour into a 1.25-litre pie dish or eight to 12 individual ramekins. (If you want to prepare this in advance or freeze it, allow the apple to cool completely before topping with the crumble.) Sprinkle the crumble over the top and place in the preheated oven for 18 to 25 minutes, or until the crumble is golden and toffee-sauce juices are bubbling up the sides.
Serve warm with softly whipped cream or vanilla ice-cream and a jug of the remaining warm toffee sauce.
Just seen this recipe posted somewhere, its a rachel allen recipe, sounds yummy so i am gonna give it a go this week, mmmmm
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