Recipes

CHERRY ALMOND SLICE

Line a lamington (slice) tin over the sides with foil and pre-heat oven to moderate. You'll have to keep watching to make sure the topping doesn't burn but then again you need enough heat to cook the rest. Cooking time is approximately thirty minutes. Cool in pan for 5 minutes before lifting the foil out onto a cooling rack. Cool on the foil until ready to slice.

Lift the foil onto a hard surface to slice as slice may break up if not handled properly. Once sliced put back on the cooling rack to continue cooling as the cherries and marmalade will stay hot for a while and this will also firm the base.

Base:

90g melted butter

1/2 cup sugar

1 3/4 cups SR flour

1 egg yolk

a little water

marmalade

Topping:

1 egg white

1/2 cup sugar

2 packets glace cherries, chopped

1 packet slivered almonds

1 1/2 cups coconut

2 tablespoons melted butter

Method:

Mix together butter, sugar, egg yolk and SR flour. Add enough water to make a good dough consistency and press into lamington pan. Spread marmalade over the base.

Prepare topping - beat the egg white until fluffy and then mix in all the other ingredients and spread over the marmalade. Cook at least 30 minutes. Cool as above.

CHICKEN & BROCCOLI

This was given to me by that friend who likes to cook with alcohol - a lot! Anyway, I tried the same recipe using a can of cream of chicken soup instead of the sherry and the cream… delicious!

30g butter

2 tablesp plain flour

1/3 cup water

½ cup cream

2 tablsp dry sherry

1 small chicken stock

1/4 teasp nutmeg

½ grated Parmesan cheese

1 barbecued or steamed chicken

250g frozen broccoli

1/4 teasp paprika

Melt butter, stir in flour, add water, cream, sherry, stock cube, nutmeg, bring to boil,

stir over medium heat until sauce thickens, stir in Parmesan cheese.

Cut up chicken & remove bones & skin if desired. Arrange chicken & broccoli in shallow dish,

pour over sauce & sprinkle over remaining cheese & paprika. Cook in moderate oven 35 mins.

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