We had ‘Apricot Chicken’ for tea tonight. Nothing fancy, but a bit of a fave of ours…I thought i’d recommend it to you because

1. It may bring back childhood memories – this was big in Australia in the 80’s apparently!

2. It is ultimately cheap

3. It is ultra easy

To feed two you need:

• 2 chicken marylands
• 1 400gm tin of halved apricots, liquid drained
• 1/2 – 3/4’s of a packet of french onion soup mix
• Some honey (to your taste,  i do one good squeeze of the bottle)
• Rice to serve

All you need to do is:

• Heat oven to 190C
• Remove the skin from the chicken
• Whack it in a dish
• Sprinkle soup mix over
• Tip apricots over
• Drizzle a bit of honey on top

Cook it for 45 mins covered. check if its done (no blood visible when you cut into the drumstick connection bit). enjoy!

Building on the phenomenal success of the chocolate mug cake…I’ve created the Lemon mug cake for your quick snacking pleasure!

You definitely need a big mug for this one as its consistency when cooking is a little more liquid than the chocolate version and will run over the edge.

Ingredients:

• 3 tbsp SR Flour
• 3 tbsp Caster sugar
• 3 tbsp Softened butter
• 1 Egg
• 1/2 tsp Baking powder
• 1 tbsp Lemon juice
• 1 tsp Lemon rind

Method:

• Lightly cream the sugar and butter in the mug with a fork
• Add the egg, lemon juice and rind and mix until combined
• Add baking powder then flour mix again until combined
• Cook in microwave on high for 2.5-3 minutes
• Remove from the microwave taking care as the mug will be VERY hot
• Squeeze a bit of lemon juice over the top…the cake will soak it up for extra yumminess.

I enjoyed mine with some ice-cream. Picture next time I make it.

We’ve been loving Masterchef lately. especially enjoying the ‘master classes’ on friday… one of the cook-ups I remember was fish and chips and since Barramundi was on the menu tonight I put their suggestions to the test. Came out superbly! (if I don’t say so myself

The steps for the chips are:

• cube the potatos (cut away the sides to get a cube without skin)
• then cut them into chips
• put in water and bring to boil.They’re done when they rise to the top
• place on a tray and pop in fridge. They suggested half a day, I did an hour.
• deep fry in oil until golden
• drain on absorbent paper, season and enjoy!

soft in the middle and crisp on the outside. mmm.

I’m not sure what their batter was, but this recipe is a winner. nice and light and crispy.

Promised a while back. After many variations I now have a recipe that i’m happy with. It is more pudding-like than cake but yum-per-minute-of-preparation factor is high. very high.

Ingredients:

• 3 tablespoons SR flour
• 3 tablespoons sugar (castor is good if you have it)
  
• 2 tablespoons cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons softened butter
  
• ¼ teaspoon vanilla essence
  
• 1 tablespoon choc chips (not melts, the little chip ones…melts dont melt quick enough!!)
  
• 1 large mug

Method:

• Mix the sugar and butter together with a fork until it is kinda creamed – i’ve found this gives a better buttery consistency to the final product.
• Add dry ingredients to the mug…mix well.
• Crack egg into mug. mix well, scrape bottom to avoid any pockets of flour in the corners.
• Pour in the milk and vanilla essence. mix well.
• Add the choc-chips and stir a tiny bit. not too much or they all go to the bottom.
• Pop your mug into the microwave & zap for 2.5 minutes on high.

Use mits when you get it out of the m/wave – get’s really hot. I tip it out of the mug into a bowl and eat with cream or ice cream. you could eat it straight from the mug if that’s how you roll.

enjoy!! Love to hear how it goes for you.

but this is too much!

Gotta love comment #2 on the site

This needs to be breaded afterward and then deep fried.

via::buzzfeed.com

I’ve just about perfected this. Takes just 3 mins to cook…tasting good, but still needs some tweaking.

‘Chocolate Mug Cake’

Our neighbours have a mango tree which is absolutely loaded with new fruit. it’s not ripe yet but they said that when it last fruited (which it does every 2 years apparently) they had them coming out of their ears…they said they’d send some our way when they start coming ripe. which makes me very happy. I love mango!

Since I am impatient, I got some mango this week and used it in last night’s meal – this is more Nick’s territory i  know, but hey i’ll have an amateur crack at food blogging…modified from Cajun Lamb with Manjo & Avocado Salsa. The Salsa is the main game for me. I used basil instead of the recommended coriander and served it with Moroccan seasoned chicken breasts.

Mango & avocado salsa

1 just-ripe mango, cheeks removed, peeled, finely chopped
1 avocado, halved, stone removed, peeled, finely chopped
1/2 red onion, finely chopped
1 long fresh red chilli, halved, deseeded, finely chopped
2 tbs finely chopped fresh basil
1 tbs fresh lime juice

Just combine it, toss and serve. Great summer flavour!