Sunday, March 07, 2010

crusty chicken casserole

Dinner tonight - no need for a photo because it's not very attractive anyway....
my version:

preheat oven to 180.

1 bbq chook - in chunky pieces
put in large bowl

1 leek chopped
1 stalk of celery chopped
1 small red onion chopped
1/4 cup water
bring to boil in saucepan, cover and simmer til soft - 10-15 minutes

1 cup small button mushrooms (whole, half or quarter)
1 small red capsicum - chopped into squares
3 pieces bacon - chopped
fry until coloured.

1 can cream of chicken soup
1 carton light sour cream

mix it all together and put into casserole dish.

Crusty batter:
1 cup SRF
2 eggs lightly beaten

1 cup grated cheese
1/2 cup milk

mix together and pour over top of casserole.

bake for 40 minutes, sprinkle more grated cheese and bake another 5 minutes.

ricotta scones

No photo - but can guarantee they're delicious.

preheat oven to 190.

2 cups SRF
1/4 cup caster sugar
60 grams cold chopped butter

rub butter through til crumbly

1 egg lightly beaten
1/2 cup milk
add enough fresh ricotta to make 3/4 cup (so approx 1/4 cup)
mix together

make a well in the flour, cut the wet mixture through with a knife. Turn the sticky dough onto a floured surface and knead lightly. Roll out to 2cm thickness - cut with a round. Place onto a lamington tray and bake for about 13 - 15 minutes until golden. Serve warm with butter or jam and cream.

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