Butter Chicken

This recipe tastes just like a restaurant & was on an Indian real estate agents flyer. It's very easy too.

• 500g-1 kg boneless, skinless chicken
• 1 medium onion
• 1 can Indian-style tomatoes (if you do substitute with a normal can doesn't taste as nice ?increase spices below) * These are Watties canned tomatoes already containing Indian spices
  
• 2-3 Tbsp butter
• 2 Tbsp crushed garlic
• 1 Tbsp crushed ginger
• 1 tsp ground turmeric
  
• 1/2 tsp ground cinnamon
• 1 Tbsp ground coriander
  
• 2 tsp chilli powder (to taste)
• 1/2 cup ground almonds
• 1 cup unsweetened yoghurt
• 150ml fresh cream (I normally omit this)
• salt
• 1 tsp sugar
  
• fresh coriander (if available) to garnish

1. Trim & cut the chicken into small cubes.
2. Chop the onion up finely.
3. Heat the butter until frothy.
4. Lightly fry onions until soft, then add spices. Cook over a medium heat for a few minutes.
5. Add chicken, stirring continuously until chicken turns white.
6. Add can of tomatoes & almonds.
7. Cover & simmer for 20 minutes (start cooking rice now).
8. Add yoghurt, cream, sugar & salt to taste.
9. Garnish with fresh coriander (worth buying. Nigella recommends that fresh unused coriander be frozen whole in a paper bag for those times of the year when unavailable).
   

Greta Anna's Creme Brulee (as requested)

I've never made this but someone asked for the recipe.

Beat together until creamy & smooth 9 egg yolks with 6 Tbsp of caster sugar. Mix in 900mls of pure cream. Pour the mixture into a saucepan & beating with a rotary beater or a whisk over a medium heat, bring the custard just to boiling point when it will thicken (be careful it does not catch). Cool & add 2 tsp of vanilla.

Place in a large shallow oven-proof dish & when quite cold sprinkle evenly with brown sugar pushed through a strainer, use about 3-4 Tbsp.

Place under the griller to caramelise & crispen the sugar. Place in the refrigerator. Approx. 3/4 hour before serving place in the deep freeze and serve very cold. Naturally you must make sure the custard doesn't freeze. Serve with pureed berries.

Adrienne's very easy no egg CHOCOLATE CAKE

This cake is a cinch, dark & moist. My mum & niece Amber were feeling a bit poorly this week & I had the day off work so I whipped up this chocolate cake - they seemed to be fine to me as they scoffed nearly 3/4 cake between the two of them. Glad it cheered them up!

• 1-1/2 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 3 rounded Tbsp cocoa

Sift & mix dry ingredients. Then add the following:

• 1 cup water
• 1 tsp vanilla essence
• 3 oz oil (~1/3 cup)
• 1 Tbsp cider vinegar (I just use white vinegar)

Bake 180 oC ~40 minutes

ICING:

• 1 cup icing sugar
• 3 Tbsp cocoa
• 1 Tbsp butter/margarine
• ~2 Tbsp boiling water

ENJOY!!

Low-Cal Self Crusting Quiche

this is from the The Best of Alison Holst and is so easy & tasty (& low cal!) I have modified it slightly from the original (i.e. she uses non-fat milk & 3 firm tomatoes). My slightly modified recipe follows:

• 1 (450 g) can of whole-kernel corn drained
• 3 spring onions chopped
• 6 sun dried tomatoes sliced into thin strips
• 1/2 cup SR flour
• 3/4 cup milk
• 2 eggs
• 2 Tbsp parmesean cheese
• salt & pepper
• paprika

1. Lightly oil a 20-23 cm flan dish (I spray)
2. Arrange the corn, spring onions & sun dried tomatoes in flan dish
3. In another bowl mix remaining ingredients (apart from the paprika)
4. Pour over corn etc
   
5. Sprinkle lightly with paprika
6. Bake at 220 oC for 20-30 minutes

Greta Anna's Carrot Cake

This may possibly be the nicest carrot cake in the whole world - it's so moist! My friend Gillian just turned 50 recently & made us this cake for morning tea - now Gillian & Anne bought me The Greta Anna Recipes for my 30th - so she's been in our lives for awhile. The style of the recipe is unusual but easy to follow when baking.

Grate young fresh carrots to give one full cup & strain the juice from 400g can of crushed pineapple.

In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp each of salt & cinnamon & 3/4 cup sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).

Sir in the grated carrot, crushed pineapple & 1/4 cup chopped walnuts. Bake in a moderate oven 350 oF (175 oC) for 30 to 40 minutes and cool before covering with topping.

To make cream cheese topping, place in a bowl 3 Tbsp butter, 3 Tbsp cream cheese, 1/2 tsp vanilla, 250g icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.

Serves 8