Thursday, July 12, 2007

Ridiculously Easy, Utterly Sinful

You know how sometimes you come across a recipe that just sticks in your mind, and you keep thinking about it until you finally cave in and just decide to make it? Well, after reading about this, I kept talking about it till the HTB (and quite a few other friends as well) told me to just shut up and do it. *grin* I'm so glad I did. Only thing missing was the maple cream sauce or a nice cold scoop of ice cream.

Peach Crumble

Peach Crumble

1 can of sliced peaches, drained (you can obviously use fresh)
1 cup of all purpose flour
1/2 cup of castor sugar
1/2 cup of brown sugar
1 teaspoon of ground cinnamon
1/2 cup of butter

Preheat oven to 180 degrees celcius.

Mix the flour, castor sugar, brown sugar and ground cinnamon in a medium bowl. Cut the butter into small squares and add to the flour mixture. Mix the flour mixture and butter together until it resembles wet sand.

Place the drained peach slices in the bottom of a baking dish. Cover peach slices with the flour and butter mixture and bake in the oven for 40 minutes.

Enjoy with a scoop of ice cream.

Saturday, July 7, 2007

Baked Chicken Pasta

Ohh I can't believe I forgot to post about the baked chicken pasta dish I made on Monday. It was something I just threw together. I don't have any measurements though, but it's really simple (I think I'll make something up haha).

Baked Chicken Pasta

Baked Chicken Pasta

Baked Chicken Pasta

1 packet of pasta shells / pasta twirly things
2 boneless chicken breasts
1 carrot, cut into cubes
1 medium onion
1 punnet button mushrooms, quartered
2 cans of cream of chicken
1 can of water
salt and pepper to taste
vegetable oil
1 packet of shredded mozerella cheese
1 packet of shredded cheddar cheese

Boil a bot of water, add salt and some oil. Add the pasta and cook till al dente. Add the carrots and cook till soft.

Cut the chicken breasts into cubes and marinate with some salt and pepper. In a frying pan, heat up some oil and stir fry the onions. Add in the chicken and continue to stir fry till the sides are cooked.

Drain the pasta and carrots and add them to a baking dish. Add the onions and chicken, and throw in the mushrooms. Mix two cans of cream of chicken and one can of water. Stir it into the pasta mixture evenly. Cover with mozerella and cheddar cheese.

Bake at 180 degrees celcius for 30 minutes.