Cherry Jelly Cream Tart

This is a variation on another recipe I once knew about, where they added Red wine or Port into it, and my recipe doesn't call for a whole cup of sugar either!

1 packet of Port Wine Flavoured jelly crystals
150ml Boiling water
100ml Cold water
1 Cup of thickened cream
1 Can of Cherries (or you can use fresh/frozen, doesn't really matter)
1 sweet pie flan or make your own.

In a jug or mixing bowl make up the jelly with the boiling water, then stir in the cold. Allow to cool to blood temperature or thereabouts then stir in the cream. Set aside in the fridge to cool for an hour or 2 (it will get thicker, but don't allow it to set).
Scatter the cherries in the pie flan then gently pour the creamy jelly mixture over the top. Set in the fridge for a few hours/over night and serve with fresh whipped cream! :)

Jelly + Cream

Got a bit happy with the cream! 

Mars Bar Slice

There's only TWO recipes that I still remember off hand and actually use from my year 8 home ec. class, all the other stuff was useless shit I never bothered to learn. (First being the Lemon cheesecake posted earlier, and this, Mars Bar Slice.)


About 4-5 normal sized mars bars, chopped
50g butter diced
2-3 cups of rice bubbles
Block of chocolate and some more butter to spread over the top if you wish.

In a double boiler melt together the mars bars and butter, once it's melted through, pour it over the rice bubbles in a mixing bowl and combine gently. Spread out into a slice tin/whatever. Melt the other chocolate and butter to spread over the top of the slice mixture and set in the fridge over night or at least a few hours. :D

Chicken with Basil, Tomato & Feta

These were quite tasty, not bad for something whipped up quickly with very little in the fridge :p

4 (or however many you need to feed, etc) chicken breast fillets, skin off
Some crumbly feta cheese
Fresh basil leaves - Thanks again Rob & Nic for the plants! Coming in VERY HANDY!
Fresh sliced tomato(s)
Cracked black pepper

Seal the chicken off in a hot frying pan to begin with just so it gets the lovely light golden colour, don't worry because it will finish cooking in the oven.
Lay them out on a baking tray and top with 2 slices of tomato, some fresh chopped or torn basil leaves and crumbly feta, and then the cracked pepper.
Bake at around 180C for about 20 minutes or until the chicken is cooked. :)

Mmmm I just love picking off the crispy bits of Feta and eating them :D

Apple, Blueberry & Raspberry Crumble

Epic desserts are awesome! Made this lastnight on the spot, probably a wee bit much sugar but it's still good! :D

4 medium sized Pink Lady apples (or whatever you prefer.. I had some of these that needed eating up, that's all!) Diced smallish
1 cup fresh or frozen Blueberries
1 cup fresh or frozen Raspberries

Place the above mentioned fruits into a baking dish/pie dish/something suitable.

For the crumble:
Mix together in a bowl 1 cup Self Raising flour, 1/2 cup brown sugar, 1/4 cup soft butter and a good sprinkle of Cinnamon. Rub the mixture together with your hands so it kinda resembles crumbs.. kind of. Sprinkle it over the top of the fruits, and bake at 180C for about 15 minutes, and the top is a lovely light brown colour.
Serve with icecream, custard or fresh cream.. or all 3!
Sorry no pics! But it was very very tasty!!

Creamy Tarragon Chicken

This was the first time I'd used Tarragon with chicken, and it really does go so well together! Delicious!
It's a bit of a random recipe, but worth it.

2 butterflied/flattened a wee bit chicken breast fillets, or those thigh bits if you like that.. or even maryland drumsticks would go well I'd imagine..
About a cup or 2 of seasoned plain flour
Cup of chicken stock
300ml thickened cream
Around a tablespoon of fresh or dry chopped tarragon
1 medium sided onion, diced finely
Spoon of butter

Dredge the chicken through the seasoned flour and shake off the excess (keep the rest of the flour), heat the butter in a pan and lightly fry the onion, then add the chicken, browning lightly. Remove the chicken and add the stock and leftover flour, stirring through to remove lumps etc. Stir through the cream and tarragon then place the chicken back in (this can all be done if you have a deep enough pan, mine is about 2" deep.) Simmer lightly, stirring occasionally and spooning the liquid over the chicken as needed, then lid on, for around 20 minutes or until the chicken is fully cooked.
Remove the chicken to plates and spoon over as much or little sauce as you like, I would suggest serving with mash, polenta or cous-cous.