Chicken with a Mustard Cream Sauce

- 4 chicken breasts, sliced
- 2 tablespoons oil
- 1 clove garlic
- 3 tablespoons dry white wine          
- 2 tablespoons wholegrain mustard
- 2 teaspoons chopped fresh thyme
- 300 ml cream

1. Heat oil in a large frypan and brown the chicken. Remove and keep warm.

2. Add the garlic to the frypan, and cook for 1 minute, then stir in the wine, mustard and thyme. Increase the heat and pour in the cream. Simmer for about 5 minutes or until thickened and slightly reduced. Season to taste. Pour over the chicken and serve with vegetables. 

Oriental Chicken

- 1 1/2 tablespoons butter
- 2 tablespoons oil
- 1 1/2 kg chicken, cut into pieces            
- 1 can (450g) pineapple pieces
- 2 tablespoons vinegar
- 1 cup beans
- 1 cup sliced capsicum
- 1 cup water
- salt and pepper
- 2 teaspoons soy sauce
- 1 packet chicken noodle soup
- 3 tablespoons cornflour
- 2 sticks celery, chopped
- 1/3 cup sherry
- 1 cup sliced carrot
- 2 large onions

1. Melt butter and cook the chicken in it.

2. Mix in all other ingredients and cook until vegetables are soft. 

Creamed Chicken

- 1 1/2 kg chicken, chopped
- 1 carrot, sliced vertically in half              
- 2 bay leaves
- 60g butter
- 1 large onion
- 1 1/2 cups chopped celery
- 1 capsicum, finely chopped
- 250g mushrooms, sliced
- 1 tin (500g) cream of chicken soup
- 1 cup chicken stock
- 1 tablespoon cornflour
- salt and pepper
- 1/2 cup cream

1. Steam chicken by placing it in a saucepan of water with salt, bay leaves and carrot until cooked.

2. Heat butter in a frypan and add the vegetables. Cook over low heat until soft. Remove and set aside. Add to the pan the soup and stock mixed with the cornflour. Mix well.

3. Re-add the vegetables, sliced chicken, and cream. 

Pasta with Creamy Semi-Dried Tomato Sauce and Bacon

- 4 slices of bacon
- 625g veal agnolotti
- 1 tablespoon oil              
- 2 cloves garlic
- 2/3 cup semi dried tomatoes, sliced thin
- 1 tablespoon chopped thyme
- 1 1/2 cups cream
- 1 teaspoon grated lemon zest

1. Grill the bacon for 5 minutes or until crispy. Remove, drain well on paper towel and break into pieces.

2. Cook the pasta in a large pot of salted water. Drain well and keep warm.

3. Heat the oil in a frypan and cook the garlic for 1 minute or until just golden. Add the tomato and thyme and cook for 1 minute.

4. Add the cream, bring to the boil then reduce heat and simmer for 6-8 minutes, or until the cream has thickened and reduced. Season and add the lemon zest.

5. Add the pasta and stir gently to combine. Sprinkle with broken up bacon pieces. 

Yakiudon

With this recipe, it asks for ginger. Lately I feel like I've eaten lots of ginger so I left it out. Also, it calls for 2 tablespoons of rice wine vinegar. I think next time I make this, I'll use 1 tablespoon because it ended up getting really strong and seemed to be all I could taste.

- 5 mushrooms, chopped

- 1 clove garlic

- 2 teaspoons grated ginger                            

- 1/2 cup soy sauce

- 2 tablespoons rice wine vinegar

- 2 tablespoons sugar

- 1 tablespoon lemon juice

- 500g udon noodles

- 1 clove garlic (extra)

- 1 small red capsicum, sliced

- 2 cups shredded cabbage

- 4 spring onions, sliced

- 1 tablespoon sesame oil

1. Place the noodles in a bowl of boiling water and leave for 2 minutes. Drain. Combine the garlic, ginger, soy sauce, vinegar, sugar and lemon juice in a bowl. 

2. Heat oil in a large frypan and cook chicken. Remove and keep warm. Add the extra garlic, mushrooms, capsicum and cabbage and fry for 2-3 minutes, or until soft. 

3. Add the noodles and stir fry for another minute. Return the chicken, and add the spring onion sesame oil and sauce mixture. Season. 

Mince Curry

I was eating this mince, and I thought this would be nice made into pies, so I will be doing that one day.

- 1 onion
- 1 tablespoon oil
- 1 kg mince                              
- 1 green apple
- 1/4 tablespoon salt
- 1/4 tablespoon curry powder
- 1/4 tablespoon mustard powder
- 2 tablespoons tomato sauce
- 1 cup chopped celery
- 1 carrot, chopped
- 2 tablespoons plain flour
- pepper to taste
- 1 tablespoon coconut
- 1 tablespoon brown sugar
- 1/4 tablespoon Worcestshire sauce
- 1/4 tablespoon gravy powder

1. Brown the onion in the heated oil. Add the mince and brown slightly.

2. Add the chopped vegetables and apple.

3. Blend all other ingredients together and add it to the meat.

4. Just cover with water and bring to the boil. Allow to simmer uncovered until cooked.

Chicken Curry Cream

- 2 tablespoons butter
- 2 onions, sliced                            

- 1/2 red capsicum, sliced
- 2 teaspoons curry powder
- 2 tablespoons plain flour
- salt to taste
- 2 1/2 tablespoons tablespoons powdered milk
- 600ml water
- 1 tablespoon caster sugar
- 1 tablespoon lemon juice
- 500g cooked chicken

1. Melt the butter in a large frypan and cook the onion and capsicum.

2. Add the curry powder and flour and mix for 2 minutes. Remove from the heat.

3. Gradually stir in the blended water and milk powder and return it to the heat. Stir until it is boiling and thickened.

4. Add the sugar and lemon juice and simmer for 15 minutes. Gently stir in the chicken and season.