Easy low fat lunch.

Watch me make them on You Tube and you can find the recipe here.

Just a posh version of chicken nuggets and chips.

Oven-cooking is much safer than frying – and keeps the amount of oil to a minimum.

Make your own breadcrumbs from dry stale bread and store in the freezer.

Penny Melville-Brown OBE

Disability Dynamics ltd www.disabilitydynamics.co.uk

Helping disabled people to work since 2000

penny@bakingblind.com

Posh chicken nuggets and chips

Posh chicken nuggets and chips

 

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Don’t forget to remove the shell!

A comforting hearty soup for cold winter days – you can watch me make this on You Tube

Put the crab shell in to this chowder after adding all the flesh to get maximum flavour.

I get bacon from Greenfield pork (www.greenfieldpork.co.uk) – they also did a fabulous hog roast for a big party I gave.

I didn’t have any milk so added 2 heaped tablespoons of skimmed milk powder.

If you prefer a chunkier soup, put aside some drained spoonfuls of the cooked mix while liquidising and then return and stir through.

A dash of cream can make this soup even more luxurious – but certainly isn’t essential.

These quantities made over 3 pints/nearly 2 litres of soup

You can find the bread recipe at: https://www.dropbox.com/s/jryv9ozhile7lsg/170119%20BB%20recipe%20basic%20bread.doc?dl=0

And the Chowder recipe is at:

https://www.dropbox.com/s/8qvxm0czywjy4tk/170119%20BB%20recipe%20crab%20and%20sweetcorn%20chowder.doc?dl=0

 

Penny Melville-Brown OBE

Disability Dynamics ltd www.disabilitydynamics.co.uk

Helping disabled people to work since 2000

penny@bakingblind.com

Chowder and mini loaves for 2

Chowder and mini loaves for 2

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Frittata

This is just a posh way of using up potatoes.

Watch me make them on You Tube

Imperial Metric Ingredient
1 dessert spoon   Olive oil
1   Onion and/or
3   Rashers smoked bacon
2 handfuls   Cooked potatoes (roast, boiled, chips)
3   Eggs (beaten)
1 heaped teaspoon   Chopped soft herb leaves (thyme, parsley etc)
    Salt and pepper

 

Heat the oil in an oven-proof frying pan.

Heat the oven to Gas Mark 4 (350 Fahrenheit; 180 Celsius)

Finely chop the peeled onion and sweat in the oil over a medium heat.

If using bacon, remove the rind and slice in to small pieces and add to the pan to lightly cook.

Chop potatoes to pieces and add to pan.

Beat eggs, herbs and salt and pepper.

Turn over the onions/bacon and potatoes in the pan.

Pour the egg mixture around the pan.

Place the pan in the oven and cook for about 10 minutes until frittata feels firm but not solid.

Remove pan from oven and ease around edges to loosen.

Place plate over pan and turn upside down so that, with luck, frittata drops out on to plate for sharing between two.

My tips:

The potatoes could have been plain boiled, cooked new potatoes, roast or even chips from yesterday’s take-away.  They just need to be cut in to pieces about 1 cm thick so that they cook quickly in the pan.

You can vary the other ingredients with anything that is handy – as long as it will go well with the eggs and potatoes.

Penny Melville-Brown OBE

Disability Dynamics ltd www.disabilitydynamics.co.uk

Helping disabled people to work since 2000