Sunday, May 29, 2011

Malt Biscuits

Malt Biscuits
This is directly from the Australian Thermomix Forum and is originally credited to Gail Thomas in The Age newspaper.  So yummy.  These bikkies have a really lovely crisp and chewy texture.

  • 125g softened Butter
  • 90g  Sugar
  • 1 tab (40g) liquid Malt Extract
  • 1 tab (40g)  Condensed Milk
  • 1 cup (170g) SR Flour
  • Preheat oven 180degC
  • Place Sugar into TMX and hit turbo for a couple of seconds to make caster sugar
  • Add Butter and cream for 4 minutes on Speed 3, scraping down sides
  • Add Condensed Milk and Malt Extract and mix for 2 minutes on Speed 3
  • Add Flour and mix on Reverse until well combined, Speed 3 (about 10 seconds)
  • With a couple of teaspoons, place small 'blobs' on an oven tray (no need for greasing)
  • Bake for 15 minutes, watching carefully.  Cool on tray 5 minutes and transfer to wire rack.
  • Makes about 35+ biscuits.  About 20 might make it to the bikkie-barrel

So easy and so delicious.  And any excuse to use Condensed Milk is great, I say!! 

The original recipe says to use the bottom of a glass, dipped in extra sugar, to slightly flatten and coat the biscuit before cooking.  I don't think it needs the extra sugar coating,  but try it yourself.  You could also add some sultanas....  but I'd personally keep them the lovely thin crisp and chewy bikkies that they are without.

Friday, May 27, 2011

Hommus and Veg Pizza

Hommus and Veg Pizza
This is what happens when I make a hommus that the kids won't eat because they have deemed it 'too spicy'.  (Spicy???  What????)  I make them eat it on a pizza.  A look in the fridge turned up a container of left-over vegies from the other night.  It was diced butternut pumpkin, diced sweet potato, a little garlic (from the first time it was cooked) and sliced asparagus.  (It was from a Chicken and Leek Pie filling.)


Garlic Pizza

Garlic Pizza

Remembering how my kids keep on pulling all the good stuff off,  I thought I'd just do it their way tonight.  Choose your battles.

  • Pizza Base
  • 2-3 Garlic cloves
  • Handful of Parsley leaves
  • Knob of Butter
  • Canola Oil
  • Sea Salt
  • Put garlic and parsley into TMX and hit turbo for a second to mince it
  • Scrape down bowl,  add butter and a little oil
  • Cook on 100degC for 2 minutes on Speed 2
  • Spread onto Pizza Base
  • Sprinkle with salt
  • Cook in hot oven until base is cooked through and top is golden

Thursday, May 26, 2011

Chick Nuts

Chick Nuts
I have been buying Chick Nuts from the supermarket's health food section for a while now.  They're great in school lunch boxes.  But a bit expensive.  I knew I could make them myself,  but who knew it could be so easy???  I first tried with canned chick peas, but really they didn't get dry enough and so I gave up.  Until I was directed to this Wiki recipe.  I even prefer these home made ones to the bought ones...  which in my childhood was the biggest compliment you could give something (tongue-in-cheek) "It's better than a bought one!"  A couple of notes:  these are NOT NUTS,  so don't let your grade 2 teacher tell you that you can't bring them to school... and they have nothing to do with trans-gender equipment.....  just sayin'!!

Edited to add:  I am told that Masterfood Garlic Salt has 320 in the Vegetable Oil,  but apparently the Woolworths Select (Australia) brand is okay.  This tells me that I need to find a good link to a Failsafe shopping list to include.

  • DRIED chick peas
  • Canola oil
  • Garlic salt
  • Soak chick peas in plenty of water over night.   Let's say, at least 10 hours.
  • Drain, pat dry with a tea toweland then spread evenly onto oven tray
  • Cook in moderate (180degC) oven for about 45 minutes
  • They will have shrunk again to close to original size
  • While they're still hot, toss them in a little oil and garlic salt (to taste)  (I started without the oil, but the salt wasn't sticking.  I only used about 1/2 tab.)
  • Leave out to cool and dry
  • Store in airtight container
Yum!  These are great.  I now have to go and have a chat with DD's teacher to explain why these do actually make a GREAT Brain Food choice.

I used Garlic Salt because I had it in my pantry.  You might like to use some garlic-infused oil and sea-salt.  Whatever floats your boat.  If you'd like to make some NON-Failsafe ones,  then add whatever herbs/spices you would like.:

Friday, May 20, 2011

Chicken with Cashews and Noodles 2

Chicken and Cashews with Noodles

This one was even more yummy than the first and was the first time I've used Pak Choy (Bok Choy),  listed as 'Moderate' in Salicylates.  I used the same sauce of golden syrup, water and corn flour, but tinkered as I went to get it right.  In the end, there was too much sauce,  but never mind.  Obviously,  in a stir fry,  you put in whatever you have in your fridge or is in season.  Any combination of this and the first noodle recipe would be just lovely. 

This time I have used 3 vegetables listed as 'Moderate' in the RPAH Elimination Diet handbook,  but I decided it was worth the risk.  Let's face it,  Ms C is going to eat the chicken, the noodles and the cashews and avoid the vegie stuff anyway.  So,  minimum risk really.


  • 500g chicken breast
  • 1/2 Leek
  • 2 cloves Garlic
  • 2 medium Carrots*, cut into teeny matchsticks
  • 2-3 sticks Celery, finely sliced
  • 4-5 Asparagus* stalks, sliced
  • 1 Pak Choy* plant, leaves chopped once and stalked chopped 3 times
  • 100-125g raw Cashews
  • 1 tab corn flour
  • 1/2 cup water
  • 2 tabs golden syrup
  • Salt


  • Prepare sauce by combining all ingredients, mixing well and set aside
  • Chop garlic and leek in TMX on about Speed 7 for about 4 seconds
  • Scrape down, add a little oil and saute for 2 minutes on 100degC, Reverse Speed Soft
  • Add diced chicken and cooked on 100degC, Reverse Speed Slow for about 5 minutes
  • Remove chicken mix from TMX
  • Add carrot, celery, asparagus and pak choy stalks
  • Cook for 10 minutes, 100 degC on Reverse Speed Soft, scraping down bowl occasionally
  • Add chicken, cashews and sauce and cook further 5-10 minutes 100 degC Reverse Speed soft until sauce thickens and it is well combined.  Use spatula to help it along.
  • Add Pak Choy leaves and again use spatula to really mix it in, cooking a further 3-5 minutes.
  • Serve on Rice Noodles

*Moderate Salicylates

More vegies to try:
  • Choko,  sliced finely
  • Spring onion
  • Butternut Pumpkin, in matchsticks
  • Bamboo Shoots

Skinless Chicken Sausages

Skinless Sausages... after much more practice....  looking less poo-like.

Skinless Chicken Sausages
With trips to Melbourne needed to get some more sausages,  Mr frillypants is looking into buying an attachment for our old Kenwood, to fill sausages.  Or,  we might get a freestanding one.  Seems silly to keep the whole big mixer for one function.  In any case, I experimented with a recipe last night and we all enjoyed them... even our little non-failsafe guest,  who said she'd never had a chicken sausage before!!!  May I also please have a brag that our little guest ate up her Miracle Mash while telling me she doesn't normally like mash.  Anyway,  while putting together the ingredients I was just lining them up and thinking 'Yeah, that should do it.'  It's all a bit guesstimate-y.  Also, the TMX is doing most of the work.  You just need to roughly chop the herbs/veg so it fits into the hole in the lid.  No fine chopping here.

We put the chicken into the freezer for an hour or so before starting so we wouldn't end up with chicken paste.

  • 500g Chicken Thigh fillets, chopped in half
  • 2 Spring Onions, trimmed and chopped
  • 1 bunch of Chives (I had to buy mine), trimmed and chopped roughly
  • handful of Parsley
  • 2 medium Carrots, peeled and chopped
  • 2 sticks Celery, chopped into large pieces
  • 2 cloves Garlic, whole
  • 5 Sao Biscuits, roughly broken up
  • 1 egg
  • 1 tsp Salt
  • Throw everything  into the TMX bowl
  • Chop/mix/pulverise on Speed 5-6 for a few seconds at a time, checking each time, until you get the desired consistency.
  • Shape into sausages, I used a dessert spoon and found this gave me about the right amount.  Not so thick it won't cook through and not so thin it breaks.
  • Put shaped sausages onto a tray and then pop into the freezer for 10-15 minutes to help firm it up before cooking (this is something picked up in an online recipe,  but I'm not sure if it's necessary??)
  • While this is in the freezer,  get the other vegies going, especially the Miracle Mash
  • In a fry pan,  cook your sausages gently until cooked through.
  • Serve with Miracle Mash and other steamed veg. 
  • To make it more 'exciting' for the kids,  we shoved them onto sticks to eat. 
Loved by all!!  I'm not sure how these would travel if we had to take them to a bbq... maybe I'd have to bring them already cooked and warm them on the hot plate?? 

I forgot the salt,  so there's that!  Otherwise...  add whatever you'd like.  Replace the Soa biscuits with Failsafe breadcrumbs perhaps.  Or some Leek?? One thing you can't escape is that while you're making them,  the words 'poo on a plate' will have to cross your mind.   I'm no professional photographer,  I just cannot make it look good.  If you make these and you can get a good pic,  let me know will you?

Thursday, May 19, 2011

Chicken and Leek Pie (with Cheat's White Sauce)

Yummy Chicken Pie
Yummo.  We make this with Carraway Seeds,  because our little Failsafer won't eat it anyway.   During the cooking process,  after cooking the chicken & veg and before adding the flour, I just put aside some for Ms C to have with rice and veg.  Her choice.  She has some personal thing against pastry.  I don't get it.

  • One portion of Shortcrust Pastry
  • 500g chicken, breast or thigh, diced
  • 1 leek, halved and sliced
  • 1-2 cloves Garlic, crushed
  • handful of Cabbage, very finely chopped  (or 5 Brussel Sprouts)
  • handful of Butternut Pumpkin*, finely diced
  • handful of Green Beans, chopped 1cm pieces
  • 2 sticks celery, halved and chopped
  • About 2 tabs Plain Flour
  • About 2 cups milk
  • Have pastry ready and preheat oven 200ÂșC
  • In deep fry pan, saute leek and garlic
  • Add chicken and cook until lightly browned
  • Remove chicken mix from pan and add other veg, saute
  • Add chicken back in, Salt to taste and combine well
  • Sprinkle over with flour and keep stirring, coating it all in flour
  • Cook for about a minute,  keeping it moving
  • Gradually add milk and keep it moving, until you've reached the desired white sauce consistency
  • (I just pour from the milk bottle and keep adding and stirring until I've got it right)
  • Pour chicken mix into a pie dish and top with rolled pastry.  Decorate to you heart's content.
  • Place pie dish onto a tray (in case of boil over) and cook for 20-40 minutes in oven
  • Serve with mash and veg or oven fries and veg.
Well,  we love this and we haven't had it in ages.  Ms C was happy with her compromise as well.  Mr frillypants declared we would now be eating it 'once a week'.  Yeah, right.

Previously, I made this with carrot and peas, which was fine, but I think this was even better... with lower chemical veggies.   And tastier!

*Moderate Salicylates

Wednesday, May 18, 2011


Egg rings with handles
I have not eaten a crumpet in aaaaages.  Not since going Failsafe, as I never knew how to make them.  Then I happened across this recipe on a parenting forum and WOO!!  They. Are. Delish.  Just to make sure they were 'real crumpets', I put a couple in the toaster and ate them with honey for afternoon tea.  *swoon*  So yummy!

Beware though,  this is time consuming,  so don't attempt if you have to be somewhere else.  This is 'stand at the pan' sort of stuff.  You might also like to invest in some egg rings to cook these in.  (I have found out since that there exists in the stores "crumpet rings".  I have yet to see them in the flesh, though.)  You certainly can let it go all rustic,  but you'll miss out on the height.  They'll be just as yummy though.  When I find out who made the recipe, I'll add the credit.

Makes about 20 when using egg rings and 1/4 cup to scoop.


  • 250g water
  • 250g milk
  • 2 tsp sugar
  • 1 tsp dried yeast
  • 510g (3 cups) plain flour
  • large pinch salt
  • 1/2 tsp bicarb of soda
  • 250g water, extra
  • oil if your fry pan is not non-stick
  • Place milk, water and sugar into TMX and warm 60degC for 4 minutes on speed 2
  • Sprinkle yeast over liquid and leave for 10 minutes
  • Add flour and salt and mix Speed 6 10 seconds, then Speed 4 until well combined (I got a thick batter rather than a dough)
  • Leave in warm spot for an hour or until doubled in size
  • Dissolve Sodi Bic in extra water, pour into dough mix and beat well.  Speed 4 until well combined
  • Heat up fry pan until medium-hot and place egg rings onto pan
  • Gently pour batter into each egg ring
  • You may need to tinker with the heat to get it right, but the crumpet should cook all the way through, without flipping, and not have a burned bottom.  This will take 3-5 minutes.
  • It is cooked when the bubbles have formed, burst and set on top.
  • Flip over to lightly brown the top (only about 5 seconds)
  • Remove egg ring and allow to cool on cooling rack
  • Use straight away or store and eat cold.  Or toast them in the toaster.
Delicious with Failsafe toppings like : Pear Jam,  Maple Syrup, Rice Malt Syrup, Golden Syrup or  Cream Cheese.

Verdict:  Do I have to share them???  These will be great in school lunch boxes,  but best for a hot toasted after-school snack.

Tweeks:  The other day I was in Woolworths (Safeway) and found these great egg rings with handles!!  So,  I grabbed a pack of four.  Even though they're not as large as crumpet rings,  they have the added benefit of actually existing in a store near me!!

Monday, May 16, 2011

Quiche with Rice Crust

In the pan, the quiche puffs up beautifully

Quiche with Rice Crust
It turned out that Ms C didn't like the quiche mix mixed with pasta as suggested in the previous quiche recipe.  So,  I'm hoping this might be the solution,  a rice crust!  I decided on using Arborio rice for its starchiness and I cooked it using the absorption method, with the lid off the saucepan, until all the water had been soaked up and there was nothing left to bubble.  I decided to make this into small individual quiches and used a muffin tray.

  • Oil for saute and greasing
  • 1 cup Arborio rice
  • About 2 cups water
  • 1/2 leek, finely chopped
  • a few small pieces of Butternut Pumpkin*, finely sliced and then chopped to small pieces
  • 4 eggs
  • 2 good scoops of Natural Yogurt
  • about 1/2 cup of cream
  • Milk, enough to make the egg mix up to 2 cups
  • 1 tsp Salt
  • Parmesan / Grana Padano cheese**, grated
  • 1 Spring Onion, finely sliced
  • Preheat oven 180 degC
  • Oil muffin cups
  • Cook rice as described above
  • Allow to cool to handle and then divide between oiled muffin cups - about 2 desserts spoons each
  • Press rice gently into muffin cups with back of dessert spoon,  making a bowl shape.
  • Cook in oven for about 5-8 minutes
  • Saute leek and pumpkin pieces together and allow to cool
  • In a measuring jug of at least 2 cups, Combine eggs, yogurt and cream and add enough milk to make mixture up to 2 cups
  • Add salt and mix well
  • Remove rice cups from oven and divide leek and pumpkin mix evenly between cups
  • Sprinkle over with Parmesan cheese, about 1 tsp per cup, and the Spring Onion
  • Pour egg mix into each rice cup, filling them to the top
  • Cook for about 20-30 minutes, until a little golden brown and cooked through inside
  • Hopefully, remove each cup whole and serve with steamed veg.
* Moderate Salicylates
** Very High Amines

Verdict:  The quiche portion was delicious,  as always.  The rice cup worked quite well,  but all agree that pastry works better.  Let's face it,  buttery pastry could make anything taste great.  Ms C ate the rice and not the quiche, Mr JR ate the quiche and no rice, Ms D ate it all and Mr JA wouldn't touch it with a barge pole.  He just ate his vegies before starting to throw the rest on the floor... as pre-verbal babies do!

Tweeks:  I think we need to stick to pastry with quiche and just not have it when Ms C is around??  The rest of us loved it.  If I make it again with the rice, I might try blind baking the rice cups for a little longer to make it crisp up a little.  Dry out a bit. It wasn't so much a crust as a layer. Any suggestions?

Sunday, May 8, 2011

Pizza - Bubble and Squeak

Bubble and Squeak Pizza
Bubble and Squeak??  If you're English or Australian,  you probably know Bubble and Squeak as "What we do with leftovers fro a roast dinner".  And you'd be right.  Here's a what Wikipedia says:  Bubble_and_squeak.

This way well be Mr frillypants' favourite ever pizza!!  He loves his vegies and so vegies on a pizza??  Yummo!!  So,  in the fridge I had a few left over vegies from the roast chicken the previous night.  I put it all on the pizza,  added a little extra and voila!  A very tasty and healthy pizza.  Mr frillypants and I loved it.  The kids... wouldn't even try.  ha ha ha.

  • 1 portion Pizza Base
  • left over roast vegies:  potato, parsnip, pumpkin; whatever you have in the fridge
  • left over meat if you have it/would like.
  • A little cabbage, finely sliced
  • 1/4 leek, finely sliced
  • 1 clove garlic, sliced
  • Saute leek, garlic and cabbage
  • Sprinkle over pizza base
  • Slice leftover vegies and meat and arrange over pizza
  • Brush with a little oil
  • Cook for about 20-30 minutes
Verdict:  The kids know a healthy pizza when they see one.  They wouldn't touch it with a barge pole!!  I hope they don't talk about me when they're grown up:  "My mum used to make pizzas, but she used to put all this healthy stuff on it!!  Blergh!!"

Tweeks:  I can't really tweek this... it's all a bit fly-by-the-seat-of-ya-pants.  Just see what's in the fridge and go for it!

Pizza - Potato and Leek

Potato and Leek Pizza
This is probably a Failsafe mainstay.  I was so surprised by how very tasty it is!!  I got this recipe from the 'Friendly Food' cookbook.

Ingredients:  Makes 2 pizzas
  • 1 portion homemade pizza base
  • 2 leeks, halved lengthways and thinly sliced
  • 3 garlic cloves
  • 3 (600g) white-skinned potatoes, peeled and thickly sliced
  • ground sea salt
  • 2 tabs chives, finely chopped
  • Steam or microwave potato until almost tender
  • Transfer to plate lined with paper towel
  • Spread half of leek mixture over each pizza base
  • Arrange potato slices in a thin layer over leeks
  • Brush with a little oil and sprinkle with salt
  • Bake 20-25 minutes until potatoes and dough are golden
  • Sprinkle with chives before serving
Verdict:  Pizzas are usually met with "Yaaaaay!! Pizza!!!" and then we hope they get a few food groups into them and not just "pizza base".  But, hey.  It's Pizza!!

Tweeks:  I also often add some butternut pumpkin* (Sals) to at least one of the pizzas,  just very finely sliced with a vegie peeler and added along with the potato.  Mr frillypants and I are usually the only ones who actually eat that bit.

Pizza Base

Straight from the TMX recipe book.
I've started a rule in our house; as my kids tend to just take the toppings off the pizzas and eat the base.  Okay,  great, it's not a commercial pizza base,  it's not full of salt and sugar and preservatives.... but really,  there's not a lot of nutritional value there.  :)  So,  the new rule is that I will serve up vegie soup before the pizza.  Wish me luck for success on this one!!

eta:  I need to immortalise this... so I can look back and sigh... later when she goes through the 'Mum knows nothing' stage.  The other day, Ms D said "I love how you make pizzas, with all the healthy stuff on it."  Naaaawwww.   Love her guts.

Pizza is risen.  It is risen indeed.  


  • 280g water
  • 7g dry yeast (1 sachet)
  • 20g oil
  • 2 tsp salt (cooking or salt)
  • 500g Bakers Flour

  • Place water, yeast and oil  into TMX bowl.
  • Mix 5 seconds on speed 3
  • Add flour and salt
  • Mix 6 seconds on speed 8 to combine
  • Set dial to 'closed lid' and knead dough for 2 minutes on Interval speed
  • Transfer dough to floured bowl  and let dough to rise to double its size 
(about 30 minutes)
  • Break dough into 4 pieces and let rise again for 15 minutes.
  • Form your pizzas  and add you favourite (Failsafe) topping.
  • Bake in hot oven (200-220degC) until cooked (Time depends on toppings used)
I would also add that last night, instead of breaking it into 4 pieces,  I only did 2. (I couldn't come up with more than 2 toppings)  I cooked it for a bit longer,  but it came out very tasty.  The pizzas were essentially the same size,  just thicker.
Dividing into 4 pieces gives a more crispy base,  if that's what you like.

A new base!  With Butternut Pumpkin.  Yummo.


Toppings - I'll add them as I try them:

Potato and Leek
Bubble and Squeak
Hommus & Veg
Pizza Base Sauce 
No-Tomato Sauce (delicious!!)

Tuesday, May 3, 2011

Miracle Mash

As in "It's a miracle I got away with it."  My kids are enjoying mashed potato so much more since we've had the TMX and I cook it in milk.  But,  what about hiding vegies in it?  Can I get away with it?  YES!! 

Let me be clear here.  I don't actually lie to my kids about this.  I will tell them I've made it differently and they have learned over the years that it could be a good thing or a bad thing and it's worth giving it a try.  And I appreciate them trying and they do not have to like it.  I sure don't like every food that could possibly be dished up to me.  But!  I digress...

I have done this twice in recent days, with different recipes:

  • Enough potato for your family  -  I do 1 medium potato per person; as I peel and chop it I chuck it into the TMX to weigh it and then I add milk equal to approx 1/4 of that weight.  (So, to 400g potato, add 100g milk)
  • Milk
  • Pinch of salt
  • knob of butter
  • 1  leek, chopped
  • 1/2 zucchini,  peeled and roughly chopped

  • Enough potato for your family
  • Milk
  • 5 brussel sprouts, very finely sliced
  • 1/8 cabbage, very finely sliced
  • 1 clove garlic 
  • Pinch salt
  • knob of butter
  • In either recipe, saute leek or garlic first and leave in TMX
  • Add (and weigh) potato and milk and cook for 20 minutes on 100degC on speed 2, measuring cup in place
  • After 10 minutes have elapsed,  add other vegies through the top and put MC back
  • Check that it is properly cooked,  add butter and salt
  • Close lid and mash/puree by slowly turning up speed to about speed 6-7 for about 10-20 seconds.  (This depends on the potatoes, amount of liquid etc You should just keep an eye on it)
Serve with any dish you serve regular mashed potato.

Luckily, my kids generally trust me... which isn't to say they're not plain contrary at times,  but if they're being perfectly reasonable, they'll have a go at it.  This disappeared from all the plates tonight.

I'm sure we can do this with various combinations of vegies.  I'll try to add any I do in the future.
ETA:  I've now also added Choko, Swede, Sweet potato....  Just go for it!!

Left overs:
Last week I had lots of left over Miracle Mash as I just made too much.  Mr frillypants had the great idea of baking it in a Mr Whippy type shape, but I completely misunderstood his reference to the piping machine (our cookie press) and piped long, fancy 'chips'.  I sprayed them with a little oil and baked them in a moderate oven until browned and the kids loved eating these 'chips'.  Quite funny really.

Monday, May 2, 2011

Crunchy Chicken (or home-made junk food)

Crunchy Chicken served with Miracle Mash.
Oh wow.  I thought I must've put this one on here,  seeing as how it's a never-fail winner around here.  But, it's not my recipe... or rather I've adapted one from the RPA Hospital's Friendly Food cookbook... so perhaps that's why I didn't.  The cookbook has it under the 'Kids' section,  as a party finger-food, so it uses 3cm strips of chicken.  I use whole breasts, but sliced in half so they're not too thick. The portions below are for my family of 6,  who are decidedly greedy when it comes to this meal.  If you work on a rough ratio of 500g chicken for 300g chips (1 large packet), that should work out okay.

Ingredients:  (Yogurt method)
  • 750g chicken breast, sliced in half horizontally
  • about 300-500g plain yogurt**
  • 2 x 300g packets of Red Rock Deli or Kettle Plain chips, thoroughly crushed  (TMX turbo for a few seconds)
  • 1 spring onion, finely sliced
  • NO SALT needed
  • Coat chicken in yogurt and allow to marinade in the fridge for about 1 hour
  • Preheat oven to 180degC
  • Line oven tray(s) with baking paper
  • Coat chicken one piece at a time in crushed chips mix
  • Lay coated chicken onto tray in single layer
  • Cook in oven for about 30 minutes, until golden and cooked through.
  • Serve with mashed potato and steamed veg

Ingredients:  (Egg/flour method)
  • 1/2 cup plain flour
  • 2 eggs
  • 1/2 cup milk
  • 2 x 300g packets of Red Rock Deli or Kettle Plain chips, thoroughly crushed  (TMX turbo for a few seconds)
  • 1 spring onion, finely sliced
  • NO SALT needed

  • Preheat oven to 180degC
  • Line oven tray(s) with baking paper
  • Line up 3 bowls, each large enough to take chicken pieces
  • bowl 1, flour;  bowl 2, combine egg and milk and bowl 3, combine the crushed chips and spring onion
  • Coat chicken pieces all over with flour, then egg mix, then chips
  • Lay coated chicken onto tray in single layer
  • Cook in oven for about 30 minutes, until golden and cooked through.
  • Serve with mashed potato and steamed veg
**Moderate amines in commercial yogurt

Nom nom nom nom.... is all I can hear.  Seconds... always!  Even Ms D's friends know Crunchy Chicken and quietly ask if we can have it when over for a sleepover.  When you eaten this,  I want to know.  Was it a bit like KFC??  Just a bit?  Or is that because my taste buds are so not used to takeaway?

Leave out the spring onion if you want to,  it's fine without.  You can add garlic to the chip coating as well.  If you don't think you'll need that much chips, then crush a bit at a time.  You can always do more.  Just don't make the mistake of adding salt.  There's just no need!!

eta... My sister recommended I try marinading the chicken in yogurt...  oh lordy!  That was delish!!  I have added it now as an alternative to the egg/flour.   The chicken was oh, so tender.  Thanks to my sister.  :)

12/11/11  Another tweek.  Today I added 2 cloves of garlic and about 1/2 tsp of citric acid to the chips in the TMX.  I might increase that next time to more like 1 tsp of citric.  The lemon/garlic flavouring was quite tasty.

The leftover crushed chips are a bit raw-chickeny...  so you couldn't just eat them.. but don't throw them out!  While you're cooking the chicken, put the leftover crushed chips on another tray and cook them for about 10 minutes.  After they're cold, put them into an airtight container and into the fridge.  They go very well sprinkled onto the salad recipe.  Mr frillypants took a bowl of leftover steamed vegies to work, sprinkled with leftover chips too.  He said it was great.

Leftover Crunchy Chicken goes very well in school lunch boxes by itself or in a 'roll up' with salad vegies and some Mighty Mayo  or Pear Ketchup or use it to make a Chicken Salad for dinner another night.

Sunday, May 1, 2011

Fine Vegie Soup (2)

Vegetable Soup.  In this one, some kidney beans added.
It's getting cold here again,  down in the south of Australia.  It's time for some warm, nourishing soup!  Plus,  we're a bit 'meated out' after a week of lamb, chicken and beef galore.  Sometimes, you just need veg.  This should give me a good, clear broth with nicely cubed, distinct vegies.  Unlike the gloop of the other recipe.

  • 1/2 cup pearl barley,  well rinsed
  • 1/2 cup dried split peas and split mung beans, well rinsed  (Or use commercial 'soup mix' which is these things and a few other dried legumes)
  • 1.5 litres chicken stock
  • 1 tab vegie stock
  • 1 swede, finely diced
  • 5 brussel sprouts, very finely shredded and chopped
  • 2-3 sticks celery, finely sliced
  • 1/4 cabbage, very finely sliced and chopped
  • About 1 cup butternut pumpkin*, peeled & finely diced
  • 1/2 zucchini*, peeled and finely grated
  • green beans could also be added, about 1/2 cup, chopped into 1cm pieces
  • extra water if needed.
  • salt to taste
  • In large heavy pan heat stock and add soup mix (barley, peas, mungbeans)
  • Heating slowly, you may need to skim top if scum appears
  • Add vege stock
  • As this is cooking, chop and add the rest of the vegies. 
  • Start with swede as it takes the longest to cook,  then add the rest as you chop them.
  • Don't let it boil furiously, but gently simmering with the lid closed.
  • Add more water if you need to.
  • Allow to simmer for at least 30 minutes so it's all cooked,  but preferably longer to get the zucchini  to disintegrate (hey presto!!  disappeared!) and the flavours a chance to really get through it all.
*Moderate Salicylates

This combination of vegetables, grains and legumes is so satisfying and nourishing. Add a yummy home-made bread roll,  warm from the oven...  yum!

Yorkshire Pudding

Mr frillipants' mum gave me this recipe, which really is the easiest-peasiest thing ever. I am in the habit of making this wi...