TARRAGON & THYME

I make a lot of this and used to when the kiddies were home as well.  When you haven't got a lot of money it is a good filler outer and helps make you feel full.  And you don't have to stick to the rules you can put Yorkshire Pudding with anything you like. Another good stuffer or filler outer is "stuffing" but I will talk about that another time. Today I am talking about a quick simple meal for a weekday night one that will warm the cockles of your heart and soul during these cold winter nights.   I have a proper recipe for you to follow along with notes on the way that I do it.  Until you find your own way round recipes sometimes things can seem daunting but they are only as complicated as you want to make them.  I am a plain simple cook who was lucky enough to receive a thorough cooking education at home (I used to have to earn my pocket money by helping my mum in the kitchen on a Sunday morning when she would do not only the Sunday roast but also t...

I have been sorting out through some old magazine cuttings that I have kept deciding on what recipes I want to keep and those that are of no real interest to me, but also looking for insipiration for something warm for tonight's tea making use of what I have available to me without having to go and buy something.  At this time of year you need something warm and filling and tasty and by chance I have found this recipe which I am going to trial this evening.  The only thing I haven't got is some red onions but I will use white instead.  The rest of the ingredients are in the fridge, pantry or freezer. The fresh sage is in the herb border.  I am then going to serve this with either some shredded buttered cabbage or some Kale both go extremely well with pork.  I have four pork steaks which I have liberated from the freezer but you could equally use pork chops.  Cooking for me is about making use of what I have and if I haven't quite got the right ingredients a...

HAWAIIAN CHICKEN My very good friend Margaret gave me this recipe, which she cooked for a bunch of us when we went to supper one night. It really is delicious. Preparation time approximately 30 minutes Serves 4 Ingredients: 1 x 15ml/1 tablespoon vegetable oil 15g/ ½ oz butter 1 medium onion thinly sliced 1 green pepper de-seeded and thinly sliced 1 red pepper de-seeded and thinly sliced 4 skinless and boneless chicken breast fillets 410g/14oz can sliced peaches in syrup 1 x 15ml/1 tablespoon cornflour 1 x 15ml/1 tablespoon soy sauce 2 x 15ml/2 tablespoons white wine vinegar 1 x 15ml/1 tablespoons soft brown sugar 2 x 15ml/2 tablespoons water/chicken stock Sprinkle of cayenne pepper/paprika 1. Heat the oil and butter in a wide shallow pan and gently fry the onion, pepper and chicken for approximately 5 minutes. 2. Drain peaches, reserve the syrup mix the cornflour, soy sauce, vinegar, sugar, and water with syrup and add to the pan with chicken. Stirring all the time. Bring to...