Chicken Casserole and Bread an Butter Pudding

Chicken Casserole


2 tbls vegetable oil
125 gram ( 4 oz or 1/4lb) chicken breast sliced
1 potato chopped
1 carrot sliced
1 pce pumpkin chopped
1 stalk celery chopped
1 tomato chopped
1 clove garlic crushed
1 teaspoon of sage chopped
1 tbls of tomato paste
1 cup chicken stock
2 tablespoons of chopped parsley

Heat oil in pan (med heat) .

Add chicken pc's , pumpkin, potato and celery and sauté till brown . Then add all other ingredients ( tomato, sage, garlic, parsley, tomato paste and chicken stock, stirring well.

Then pour mixture into casserole dish and bake for 1 hour in a pre heated oven of 180 c ( 350 f )


Bread an Butter Pudding
1 small french bread stick cut into 8 slices
30 grams ( 1 oz ) butter
1/2 cup sultanas
3/4 cup sweetened condensed milk
3 eggs
1 1/2 cups cream
2 teaspoons of vanilla

Spread 1 side of bread slices with butter then place in a shallow dish buttered side up , sprinkle over top with sultanas.

Next combine sweetened condense milk, cream , 3 eggs and vanilla in a bowl, Whisk Well.

Then pour over top of bread and sultana mixture.

Bake for 45 minutes till set at 180 c ( 350 f )

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To remove finger marks from stainless steal refrig door , use a little baby oil on a napkin . Wipes marks right off..lol

6:03 PM | |

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