Devastatingly Divine Dishes - This blog will follow the day to day quest for the perfect dish for dinner. If you are feeling a bit uninspired drop by my blog for some recipe ideas!noreply@blogger.com (MollyKathleen)Tue, 8 Oct 2024 20:44:56 -0700Blogger http://www.blogger.com29125http://devastatinglydivine.blogspot.com/en-usnoMolly Eckertrecipes recipe cook cooking food foods dinner dining dishesThis day to day quest for the perfect dish for dinner. If you are feeling a bit uninspired drop by my blog for some ideas!This day to day quest for the perfect dish for dinner. If you are feeling a bit uninspired drop by my blog for some ideas!Molly Eckertmolly_eckert@hotmail.comMolly Eckerthttp://devastatinglydivine.blogspot.com/2007/08/blackberry-muffins-recipe.htmlThu, 2 Aug 2007 06:49:00 -0700tag:blogger.com,1999:blog-22092714.post-358728424182009541<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ft5Yr0R-yUXXSl0bWuTMwmuCpm1ZhoFpiqcTe_SwLZFthGK26BtNuBH6S_1LX3b82ZYAO2uKemoxY_Fd0A2pD0flGZA1aMpvuCBQBEG39NA3P3iaQL0AqJg39cJvzyg_cqt3Cw/s1600-h/RIMG0338.JPG"><img id="BLOGGER_PHOTO_ID_5094103681301892354" style="float: right; margin: 0px 0px 10px 10px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Ft5Yr0R-yUXXSl0bWuTMwmuCpm1ZhoFpiqcTe_SwLZFthGK26BtNuBH6S_1LX3b82ZYAO2uKemoxY_Fd0A2pD0flGZA1aMpvuCBQBEG39NA3P3iaQL0AqJg39cJvzyg_cqt3Cw/s320/RIMG0338.JPG" border="0" /></a><br /><div>Hi All<br /><br />I know I have been out of action for a while, but I will try to get more recipes up on the blog. Yesterday my new husband and I went out for a walk and picked some lovely juicy blackberries. Rather than letting them rot away on our counter top I thought the best thing to do would be to add them to something sweet and delicious. I considered tarts, ice cream, cakes and finally stumbled upon a most wonderful blackberry muffin recipe. Just click on the link to go directly to the recipe. Obviously it is not mine and I would like to give the woman credit who added this recipe to her website. I hope you enjoy it as much as we are. I've already had three... burp!<br /><a href="http://www.elise.com/recipes/archives/001025blackberry_muffins.php">Blackberry muffins</a></div>0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/11/roast-partridge-recipe.htmlThu, 9 Nov 2006 06:56:00 -0800tag:blogger.com,1999:blog-22092714.post-116308573361491885Serves 4<br /><strong></strong><br /><strong>Ingredients</strong><br /><br />4 Partridges<br />4 sprigs fresh thyme plua few leaves<br />12 juniper berries<br />salt and freshly ground pepper<br />8 slices streaky bacon<br />mix of butter and olive oil<br />chestnut mushrooms<br /><br /><strong>Method</strong><br /><br />Pre heat the oven to 200c/400c Gas Mark 6<br /><br />Place 1 sprig of thyme and 3 juniper berries in the cavity of each bird and season with salt and pepper. tie the legs together with some string before cooking.<br />Spread softened butter and oil over the birds and place a rasher of bacon on each breast. Put in a roasting pan and cook for 30 minutes. To check the bird is cooked, place a skewer in between the leg and breast and the birds are cooked when the juices run clear.<br /><br />Pour some of the juice into a small saucepan and keep on a low heat. In the meantime heat a little olive oil and saute the mushrooms and season.<br /><br />Place the mushrooms on the plate together with the partridge and crispy bacon. Serve with a little of the heated juice.<br /><br />Serve with roast potatoes and cabbage.<br /><br /><strong><em>Courtesy of Game to Eat</em></strong>0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/11/caribbean-curry-rice-with-butternut.htmlThu, 2 Nov 2006 07:21:00 -0800tag:blogger.com,1999:blog-22092714.post-116248116811700009If you like more heat add another chili! <br /><br />Ingredients<br /><br />2 tsp oil<br />1 medium onion, diced<br />2 cloves garlic, minced<br />1 jalapeno or other hot chili, (optional) seeded and minced<br />2 cup peeled and diced butternut squash<br />2 tsp curry powder<br />1 tsp ground coriander<br />1/2 tsp salt<br />1/2 freshly ground black pepper<br />3 1/4 cup water<br />1 1/2 cup long-grain brown or white rice<br />15 oz canned red kidney beans, rinsed and drained<br />4 green onions, trimmed and chopped<br /><br /> Method<br /><br />Heat oil in large saucepan. Add onion, garlic and chili if using. Cook, stirring, until onion is soft, about 5 minutes. Stir in squash and seasonings; cook for 1 minute more.Stir in water, rice and beans. Bring to a simmer over medium-high heat. Cover, reduce heat to medium-low and cook for 35 to 40 minutes (if using white rice, 15 to 20 minutes).Fluff rice; fold in scallions. Let stand covered for 8 to 10 minutes before serving. Serve with plain yogurt.<br />Makes 6 servings.<br />HELPFUL HINT: Soaking the brown rice at least an hour will reduce the overall cooking time by 8 to 10 minutes.0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/10/home-made-white-dinner-rolls-recipe.htmlWed, 4 Oct 2006 10:20:00 -0700tag:blogger.com,1999:blog-22092714.post-115998288704189164250ml warm water, one part boiling to two parts cold<br />1 tsp dried yeast<br />200g strong white flour<br />175g plain flour<br />1 tsp salt<br />oil, for kneading<br /><br />RInse your mixing bowl with boiling water to take the chill off it, then pour in the 250ml warm water, add the yest and stir in the strong white flour. Cover and wrap the bowl in a towel and leave for an hour. <br />Add the plain flour and salt to the bowl, mix by hand all the ingredients. Again, wrap the bowl in the towel and set aside for 10 minutes. <br />Rub a tablespoon of oil over the top of the dough. Rub more oil over your work surface, so it covers a plate-sized area, and hands. Put the dough down on the surface and knead gently for 10 seconds - the aim is to mix it evenly and break up any lumpy bits. Return the dough to the bowl, cover again and leave for another 10 minutes. Repeat the kneading and resting twice more, then leave, covered for 30 minutes. <br />Roll out the dough on the oiled surface to roughly 15 cm square, and cut into 12 4 cm x 3 cm pieces. Place on a tray, cover with a towel and leave for 45 minutes to an hour, until puffed and doubled.<br />Preheat the oven to 200c/400F/gas mark 6, then bake for 25-30 minutes, until golden.<br /><br />From<br />The Guardian Weekend<br />30 September 20061molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/10/new-england-clam-chowder-recipe.htmlWed, 4 Oct 2006 10:01:00 -0700tag:blogger.com,1999:blog-22092714.post-115998201066302260New England Clam Chowder<br /><br />1 1/2 cup water<br />1/2 cup white wine<br />4 tins of clams, drained<br />1/8 cup sliced bacon<br />1 1/2 medium onions, chopped<br />1 pd potatoes, peeled and diced<br />1 cup of heavy cream<br />1 bouquet garni<br /><br />Instructions<br /><br />Cook the bacon until it begins to crisp. Remove the pieces with a slotted spoon and set aside. Add the onion to the bacon fat and cook over a low heat until they are soft. Do not allow them to brown.<br />Add the water, wine, bouquet garni and potatoes to a pot and boil until the potatoes are cooked through. Five minutes before you're ready to serve out, add the clams, bacon, onion and cream to the soup. Season with plenty of freshly ground black pepper, a bit of salt and tarragon.<br />Serve with homemade dinner rolls.( look at my next blog for this recipe)<br /><br />Enjoy!0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/10/slow-cooked-lamb-stew-recipe.htmlSun, 1 Oct 2006 08:36:00 -0700tag:blogger.com,1999:blog-22092714.post-115971734092555250Sorry for such a long absence. I think I got distracted with other things over the past several months but now I am happy to say that I am back blogging my recipes!<br /><br />Slow cooked lamb stew recipe<br /><br />1 shoulder of lamb<br />half a pack of mushrooms, sliced<br />2 carrots peeled and sliced<br />2 parsnips peeled and sliced<br />2 cloves of garlic, crushed<br />1 onion, sliced<br />1 leek, cleaned and sliced<br />1 bay leaf<br />1 400ml tin of chopped tomatoes<br />2 glasses of red wine<br />plenty of freshly ground black pepper<br />1/4 teaspoon of sea salt<br />a few stalks of thyme, rosemary and sage leaves<br /><br />Mix everything together in an electric slow cooker. Cook on high for a few hours and turn to low for several hours. The meat should fall of the bone when the stew is ready.<br />Enjoy!0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/05/fish-and-chips-recipe.htmlThu, 4 May 2006 04:54:00 -0700tag:blogger.com,1999:blog-22092714.post-114674388497668379Fish and Chips and Potato Scallops by our next door neighbours Frank and Alison Midgely who used to run Jack's Fish and Chip shop on Clay Street in Burnley, Lancashire, UK<br /><br /><strong>Ingredients:<br /></strong><br />Haddock fish (skinned and boned)<br />Maris Piper potatoes<br />Batter mix<br />Salt<br />Vinegar<br />Bicarbonate of soda<br />Beef dripping(for frying)<br /><br /><strong>Method: </strong><br /><strong><br /></strong>To the batter mix add a pinch of salt, bicarbonate of soda and 1/2 egg cup full of vinegar. Mix with the water until batter is airy and is of a treacle like consistency.<br /><br />heat the beef dripping to 170c. Batter fish and cook for approximately 7-10 minutes.<br /><br />For the potatoes, cut slices to half inch thickness and fry in the beef dripping at 140c until nicely browned.<br /><br /><embed src="http://www.youtube.com/v/hLWb3tZvmmk" width="425" height="350" type="application/x-shockwave-flash"><br /></embed>3molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/04/french-onion-soup-recipe.htmlThu, 27 Apr 2006 01:41:00 -0700tag:blogger.com,1999:blog-22092714.post-114612787945067838French Onion Soup Recipe<br /><br /><em>Ingredients</em><br />4 large onions, thinly sliced<br />1/2 tsp salt<br />1/2 tsp sugar<br />1/4 tsp black pepper<br />2 Tbsp flour<br />4 cups water<br />3 vegetable cubes (or beef cubes)<br />1 clove garlic, minced<br />1/4 tsp parsley<br />1/4 tsp nutmeg<br />1/2 tsp thyme<br />1/4 cup dry sherry<br />4 slices toasted french bread<br />1 cup grated parmesan or gruyere<br /><br /><em>Method</em><br />Melt 3 Tbsps butter in a large pan. Add the onions and saute. Cover and cook over a low heat for 15 minutes. Add the salt, sugar and pepper and raise the heat to a moderate temperature and cook for 20 minutes, stirring often, until onions are a golden brown. Sprinkle with flour and cook for 2 minutes longer, stirring constantly. Add the water, vegetable or beef bouillion and remaining seasonings. Bring to a boil and then lower the heat and simmer covered for 20 minutes. Add the sherry. Transfer to a large casserole dish and spread toast with remaining butter and sprinkle with cheese. Place the toast on top of the soup and heat in oven at 400F for 6-8 minutes or until the cheese has melted and is brown.0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/04/tuna-noodle-casserole-recipe-1-onion.htmlThu, 6 Apr 2006 11:06:00 -0700tag:blogger.com,1999:blog-22092714.post-114434676760572210Tuna Noodle Casserole Recipe<br /><br />1 onion, chopped<br />250 g mushrooms, sliced<br />2 sticks of celery, chopped<br />½ bag Pennsylvania Dutch Egg Noodles<br />2 tins tuna fish in brine<br />small head of broccoli, florets cut<br />1 can cream of celery soup<br />1 can cream of mushroom soup<br />milk<br /><br />Boil a sauce pan of water and cook the egg noodles until al dente. Boil the broccoli until cooked through. Sauté the onion, mushrooms and celery in oil until soft and taking on colour. Once finished drain the oil and add the vegetables to a bowl. Drain the tuna and add to the vegetables. Also, add the noodles, broccoli, cream of celery and cream of mushroom soup. Add a can or two of milk and mix up well. Pour the mixture into a baking dish and bake at 175c for 45 minutes or until piping hot.1molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/03/spaghetti-bolognese-recipe-1-454g.htmlWed, 29 Mar 2006 08:35:00 -0800tag:blogger.com,1999:blog-22092714.post-114365011382036392Spaghetti Bolognese Recipe<br /><br />1 454g package of pork mince<br />3 pieces of bacon chopped<br />1 onion chopped<br />4 cloves of garlic chopped<br />4 pieces of celery chopped<br />2 carrots chopped<br />package of mushrooms sliced<br />½ red pepper chopped<br />½ yellow pepper chopped<br />six plum tomatoes chopped<br />three cans chopped tomatoes<br />1 glass red wine<br />beef bouillion cube (stock cube)<br />2 large glasses of water<br />2 Tbsps balsamic vinegar<br />2 Tbsp Worcester sauce<br />½ cup milk<br /><br />brown the pork and bacon. Drain in a sieve. Add oil to pot and soften, onion, garlic, celery. Then add the mushrooms and peppers and allow them to soften. Add the carrots and coat with the oil. Add the plum tomatoes and return the meat. Next add the cans of tomatoes and plenty of basil, oregano and salt and pepper. Allow this to heat through for about ten minutes. Next add the wine, balsamic vinegar and Worcester sauce, beef cube and water, combine. Allow to simmer on a low heat for about two and ½ hours. Add the milk and simmer for another ½ hour. Serve over pasta and toss with mozzerella cheese2molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/03/carrot-and-lentil-soup-recipe.htmlMon, 27 Mar 2006 14:01:00 -0800tag:blogger.com,1999:blog-22092714.post-114349688567410462Carrot and Lentil Soup<br /><br /><em>Ingredients </em><br /><br />1 Tbsp Cumin seeds<br />1 Tbsp red pepper flakes<br />1 Tbsp ground coriander<br />1 knob of ginger chopped<br />2 cloves of garlic<br />½ red chilli<br />5 or six large carrots, chopped<br />2 onions, chopped<br />1 cup red split lentils<br />1 litre vegetable broth<br />bunch of chopped coriander<br /><br /><em>Method</em><br /><br />Sauté the spices, ginger, garlic and chilli for a couple of minutes. Then add the onions and allow them to soften. Next add in the carrots and allow to soften a bit in the oil. When the ingredients become fragrant add the vegetable broth and lentils and boil until the lentils and carrots have softened, about 25 minutes or so. Finally add the chopped coriander and then puree with a hand blender.0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/03/slow-cooked-beef-stew-recipe-with.htmlSun, 26 Mar 2006 09:29:00 -0800tag:blogger.com,1999:blog-22092714.post-114339416486851844<em>Ingredients </em><br /><br />5oog beef brisket<br />1 large carrot<br />1 large pasnip<br />1 onion<br />few sprigs of thyme<br />beef boullion cube<br />glass of red wine<br />two cloves crushed garlic<br />handful of chopped mushrooms<br />plenty of pepper<br /><br /><em>Method</em><br /><br />Combine all the ingredients in a slow cooker with enough water to cover. Cook on high for 5 1/2 to 6 hours.<br /><br />Celeriac and potato mash<br />1 head of celeriac<br />enough potatoes for two people<br /><br />peel and chop the celeriac and potatoes and boil until soft. Mash with butter and milk, salt and pepper.0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/03/turkey-stir-fry-with-vegetables-recipe.htmlSat, 25 Mar 2006 13:56:00 -0800tag:blogger.com,1999:blog-22092714.post-114332380672080537<em>Ingredients </em><br /><br />Two turkey steaks, cubed<br />chopped ginger<br />mange tout<br />baby sweet corn<br />one green onion (spring onions)<br />a few mushrooms chopped<br />bean sprouts<br />chopped coriander<br />1 jar Sharwoods Singapore Lhaska sauce<br />basmati rice<br />star anise<br /><br /><em>Method</em><br />Cook basmati rice according to package directions. Add in a star anise for a pleasant liquorice flavour. Sauté the turkey until nearly cooked through and then sauté the mushrooms, ginger and onions and stir-fry them quickly. Throw in the mange tout and the corn. Allow the corn to soften a little bit. Then add in the bean sprouts and stir-fry for a few seconds. Finally add in the Singapore Lhaska sauce and heat through. Add in some chopped coriander at the last minute so not to lose the flavour of the herb. Serve over a bed of basmati rice and garnish with some more fresh coriander.1molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/03/sorry-for-no-new-recipes.htmlTue, 21 Mar 2006 07:38:00 -0800tag:blogger.com,1999:blog-22092714.post-114295548867829854Hello all<br />Apologies for not getting any new recipes up in the last few weeks. I had to return home to the US for the funeral of a close family friend. Once I get myself sorted and feeling a bit better and more energetic I will be sure to start posting recipes again. In the meantime, you can subscribe to my blog and once I start posting recipes you will be the first to know.<br /><br />Thanks for your visit!<br />Molly0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/02/spaghetti-with-artichokes-and-turkey.htmlMon, 27 Feb 2006 05:46:00 -0800tag:blogger.com,1999:blog-22092714.post-114104891314670374Hello here is what we had for dinner the other night. It's super tasty, I'm sure you will love it!<br /><br />1/2 chili<br />2 cloves of garlic<br />1/2 red onion<br />handful of mushrooms<br />1 can of artichoke hearts<br />2 tablespoons garlic and herb low fat cream cheese<br />100ml white wine<br />handful of grated gruyere cheese<br />spaghetti for two<br /><br /><em>Method</em><br />Saute in oil the chili, garlic, onion and mushrooms until soft. Add half the wine and allow to evaporate. Meanwhile start boiling the pasta. Once the wine is evaporated add the artichoke hearts and the rest of the wine. When the artichoke hearts are heated through and the wine is evaporated take off the heat until the spaghetti is al dente. Finally, drain the pasta but allow about 1/2 cup of cooking water to remain. This will keep the spaghetti from sticking together. Keep the water in the pasta and over a low heat add the sauteed mixture and cream cheese; mix well. Once mixed thoroughly add the grated gruyere cheese and salt and pepper. When the cheese is melted and everything is heated through it is ready to eat. Bon Appetit!0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/02/roasted-vegetable-and-couscous.htmlThu, 23 Feb 2006 05:27:00 -0800tag:blogger.com,1999:blog-22092714.post-114070173431403924This is a recipe from <em>BBC Good Food Magazine in association with Weight Watchers</em><br /><br />1/2 courgette trimmed and cut into chunks<br />1/2 red and 1/2 yellow pepper, deseeded and roughly chopped<br />1/2 small red onion cut into 3 wedges<br />100 grams butternut squash, peeled, deseeded and diced<br />low fat oil<br />3 oz cherry tomoatoes<br />3oz hot vegetable stock, made using 1/4 stock cube<br />50 grams cous cous<br />1 tbsp fresh chopped basil<br />1/2 oz wild rocket<br /><br /><em>Method</em><br />Heat oven to 2ooc. Toss the courgett, peppers, red onion and squash together on a large roasting tray, lightly coat the ve in oil and roast in the oven for 15 minutes, stirring half way through.<br />Place the tomatoes in the roasting tin and coat with oil. Roast for a further 5 minutes, or until the vegetables are tender and beginning to caramelise around the edges.<br />Meanwhile, pour the stock over the cous cous in a bowl, stir once then cover and leave to stand for 5 minutes until the couscous has absorbed the liquid. Fluff up the couscous and stir in the basil. Place the couscous in a lunchbox and top with the veg and leave to cool. Add the wild rocket once the couscous and vegetables are cool, then seal and chill until ready to eat.0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/02/halibut-crusted-with-couscous-recipe.htmlThu, 23 Feb 2006 04:34:00 -0800tag:blogger.com,1999:blog-22092714.post-114069948852509138This is what I made for dinner last night. It is taken from the January/February 2006 issue of <em>Weight Watchers Magazine</em> in the UK.<br /><br />3 1/2 oz low fat plain yoghurt<br />11/2 medium red chilli finely chopped<br />zest and juice of 1 lemon<br />10g fresh flat leaf parsley, chopped finely<br />50 g cous cous<br />1cm piece fresh ginger, grated finely<br />vegetable oil<br />2 halibut fillets<br />1 egg beaten<br /><br />For the cabbage:<br /><br />1/2 teaspoon olive oil<br />1/2 red pepper cut into strips<br />100g mushrooms sliced<br />125g cabbage shredded<br />1 garlic clove, crushed<br />1cm piece fresh ginger, grated<br />lemon wedges to garnish<br /><br />Method<br />Preheat the oven to 180c<br />To prepare the dip, mix the yogurt with half of the chili, lemon zest and parsley. Mix well adn set aside.<br />Place the cous cous in a bowl with the ginger, the remaining lemon zest and the lemon juice. Add 125ml boiling water and cover for 5 minutes. Then, using a fork, fluff the couscous with the premaining pasley and season well.<br />Line a baking tray with foil and add vegetable oil. Dip the non skin sides of the fillets in the beaten egg and place skin-side down on the baking tray. Spoon the cous cous over the halibut and gently press down on top. Bake for about 20 minutes until the fish begins to flake.<br />Meanwhile, prepare the cabbage. Heat the oil in a large frying pan, add the red pepper and mushrooms and stir fry for 2 minutes. Add the cabbage, garlic, ginger, and chilli and stir fry for two minutes. Pour 25ml water over and cook for a further 5 -6 minutes until the cabbage is soft and tender. Season.<br />Place the halibut on piles of stir fried cabbage and red pepper, garnish with lemon wedges and serve with the yougurt dip.0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/02/poussins-quinoa-stuffing-and-veg.htmlSun, 19 Feb 2006 08:44:00 -0800tag:blogger.com,1999:blog-22092714.post-114036873363272322Hi hope you have a chance to look at my blog today. I am feeling a bit creative and a bit bored today which means that dinner has a few interesting dishes involved. I picked up a couple of poussins(something like a baby chicken, I think) the other week and decided to give them a good stuffing with some onions and lemon. I placed them in a roasting pan on top of some sliced onions and on top put a few pats of butter, black pepper, sea salt, tarragon and squeezed lemon. I tucked a few slices of lemon around the chicken legs for added flavour.<br />My <em>Quinoa stuffing</em> recipe is as follows:<br />Prepare quinoa according to instructions on box but add a bit of apple juice and some chopped prunes during the preparation.<br />In a separate frying pan add<br /><br />2 cloves chopped garlic<br />1/2 chopped celery stalk<br />1/2 chopped red onion<br />1/2 chopped granny smith apple<br /><br />fry this in a bit of olive oil with some black pepper. When the quinoa is finished cooking add the sauteed mixture to the quinoa along with some freshly chopped parsley. Mix well and heat through.<br /><br />For the<em> carrots</em><br />1 carrot chopped at an angle(don't know about you but I love how it looks)<br />1/4 cup brown sugar<br />two tablepoons of butter<br /><br />boil the carrots as usual and drain. Add the brown sugar and butter and coat the carrots. Voila you are finished!<br /><br />Next for the <em>green bean casserole</em><br />Handful of beans, just enough for two people<br />1 small can of cream of mushroom soup<br />tablespoon soy sauce<br />1/4 pack dried onions<br />black pepper<br /><br />Place the beans into a baking pan with the cream of mushroom sauce, half can of milk, small handfull of dried onions, soy sauce and pepper. Mix well and shove in the oven at 350 degrees for 1/2 hour. When finished add a few dried onions to the top and stick back in the oven again for a few minutes until they have browned nicely.<br /><br />Well that is about it for dinner. I usually make my own gravy with the help of<a href="http://www.rhmfoodservice.co.uk/brands/bisto"> Bisto </a>and whatever is leftover in the roasting pan. Usually, lots of buttery celery and onion flavours. To all the Americans out there Bisto is simply a gravy mix. You should be able to use whatever gravy mix is available in your grocery store and then just add the roasting tin remains to it and heat through for a homemade taste.<br /><br />All the best<br />M~<br /><a href="http://http://www.rhmfoodservice.co.uk/brands/bisto"></a>0molly_eckert@hotmail.com (Molly Eckert)http://devastatinglydivine.blogspot.com/2006/02/thai-chicken-and-eggplant-recipe.htmlSat, 18 Feb 2006 10:16:00 -0800tag:blogger.com,1999:blog-22092714.post-114028734893437976<a href="http://photos1.blogger.com/blogger/3079/2242/1600/mad.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/3079/2242/320/mad.jpg" border="0" /></a><br />Hello again<br /><br />Tonight for dinner we had Thai Chicken and Eggplant. Below is the recipe taken from <em>Women's Weekly Thai Cooking</em>. I made a few adjustments to it which will be in italics. I halved this recipe as there are only two of us.<br /><br /><br /><br /><br /><strong>Ingredients</strong><br /><br />2 cups coarsely chopped fresh coriander leaves.<br /><em>1 stalk dried lemon grass.</em><br />1 tablespoon finely grated lime rind.<br />2 tablespoons lime juice<br />2 tablespoons grated fresh ginger<br />1 tablespoon ground turmeric<br />1 tablespoon ground coriander<br />1 tablespoon ground cumin<br /><em>1/3 cup rapeseed oil</em><br />700g single chicken breast fillets, sliced thinly<br /><em>250g eggplant</em><br />three green onions sliced<br />3 cups bean sprouts<br /><em>hand full of green beans</em><br /><em>1 tablespoon peanut butter</em><br /><em></em><br /><strong>Method</strong><br /><br />Blend or process fresh coriander, rind, juice, ginger, turmeric, ground coriander, and cumin with 1/2 of the oil until the mixture forms a paste.<br />Combine chicken in large bowl with coriander paste; mix well.<br />Discard stem from eggplant; stir-fry chopped eggplants in dry heated wok or large frying pan for 2 minutes, remove from wok. Heat remaining oil in same wok; stir-fry chicken mixture and onion, in batches, until chicken is cooked through. Add the crushed lemon grass stalk.<br />Return chicken to work with eggplant, green beans, tablespoon peanut butter and stir-fry 2 minutes. Add sprouts tossing until they are just wilted.<br />Serve on a bed of thai jasmine rice.<br /><br /><br /><br /><em></em>0molly_eckert@hotmail.com (Molly Eckert)