“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Friday, 30 March 2012
This is an old standby of ours. Something that I make quite often and something that we both really enjoy. I got it from a Good Food Magazine a number of years ago. You can't go wrong with a recipe from BBC Good Food in my opinion. They're the best.
I always have chicken breasts in the deepfreeze . . .
I often have cherry tomatoes on the vine . . . although to be honest, the vine part is more for aesthetics than anything else. Any tomato would taste good in this, even larger ones . . . quartered.
The tomatoes get all sweet and rich, and taste delicious mashed into the lucious cheese sauce that magically appears . . .
a delicious combination of melted cheese, cream and the juices from the chicken.
Make sure you cook something worthy of soaking of all those flavourful juices to serve up along side of this . . .
things like rice, potatoes, pasta and broccoli go really well.
mmmm . . . this is really scrummy.
*Cheesy Chicken Rarebits*
One of our favourite meals. The chicken always turns out tender and you end up with a delicious cheesy sauce that is delicious spooned over the chicken and potatoes, rice or whatever it is you choose to serve with the meal. We like potatoes. Make sure you squash the roasted tomatoes into the sauce as well when you eat it. Fabulous!
4 skinless, boneless free range chicken breasts
140g strong cheddar cheese, grated (a scant 1 1/4 cup)
1 rounded dessertspoon of grainy mustard
3 fluid ounces single cream
4 small bunches of cherry tomatoes on the vine
Sea salt and freshly ground black pepper to taste
Preheat the oven to 200*C/400*F. Slice the chicken breasts through the middle almost all the way, leaving a bit of a hinge at one end. Fan them out and place them into a lightly oiled shallow baking dish. (Make sure it is large enough to hold all of the chicken breasts in a single layer.) Season them lightly with some salt and pepper.
Mix the cheese, cream and mustard together in a bowl. Spoon this mixture evenly over top of the chicken. No need to smooth it down, it works fine in dollops. Place the tomatoes, leaving them on the vine, around the chicken in the dish. Bang it into the oven and bake it for 20 to 30 minutes, until the chicken is golden brown and the tomatoes are squashy and nicely roasted.
Serve the chicken divided onto heated serving plates, along with some of the roasted tomatoes and some of the deliciously cheesy sauce spooned over top.