Fast Butter Biscuits

This biscuit recipe is super fast and a great standby. Make the dough and slice and cook your biscuits as you need them. Much nicer the the bought variety.

Ingredients:
225g Butter
150g Caster Sugar
1 1/2 tsp Pure Vanilla Essence (don't you the imitation!)
300g Plain Flour

Method:

1. Beat the butter, sugar & essence until combined but not fluffy
2. Add the flour and mix well
3. Form the mix into a longish shape them place on some plastic wrap.
4. Form into a sausage shape that will represent the size of your cut biscuits
5. Place in fridge for a minimum of 2 hours
6. When ready heat oven to 175 degrees C
7. Slice off the number of biscuits you wish to cook and place on a baking sheet
8. Bake for 12-14 minutes

Chicken Nuggets & Chips

This is my most favorite of dinners. Fast, easy and very very yummy. Best of all it is preservative free and cheaper than bought chicken nuggets!

I hate those bought chicken nuggets. They are full of unhealthy fillers and rubbish. These nuggets are by far the nicest you will ever have and contrary to what you may think are really very quick and easy to make. Serve these with my fast to make home made chips that are nicer and healthier than those bought ones and steamed seasonal vegetables.

For me to prepare this dinner from start to the time I get the chips in the oven it is only 25 minutes. And yes I have cleaned up as well!

I use peanut oil to cook these as I love the flavor.  You could use Sunflower Oil if your prefer. I don't use Blended Vegetable Oil as I have no idea what they really put in it.

This recipe will feed 4 hungry people and will be a winner for all the family particularly the kids.

Ingredients:
500g of chicken breast fillets
2 eggs
2 cups of fresh bread crumbs (but if you don't have use the packaged)
1/2 cup plain flour
1 tsp mixed herbs (optional)
Peanut or Sunflower Oil

Method:

1. Peel and prepare your chips as per steps 1-2 in my Chunky Chips recipe
2. On a bread and butter plate place the plain flour
3. On a bread and butter plate lightly beat the eggs and add a dash of milk
4. In a bowl add the fresh bread crumbs and mix in the mixed herbs
5. Assemble these in the order given above on the bench with an empty dinner plate last
6. Now take your chicken breasts and cut them into 2-3cm chunks
7. Dip each into the flour, then egg then breadcrumbs then place on empty plate
8. Do this until all chicken pieces are coated
9. Place the plate of nuggets into the fridge while your chips cook.
10. Just before the chips are cooked heat a good slug of  peanut oil in a large fry pan for shallow frying
11. Heat the oil on a moderate heat until very hot but not smoking
12. Cook the nuggets quickly. If they are burning turn the heat down slightly.
13. Transfer the nuggets to an oven tray. Turn off the oven and place in the oven with the chips

Serve these with your home made chips and steamed seasonal vegetables.

I love to sprinkle my nuggets with my Sweet Chilli Sauce. You could also squeeze some lemon juice over them.

Tip:  Don't throw out any excess egg mixture. Tip into the pan when your nuggets are cooked and serve with your meal.

Home Made Chunky Chips

Buying chips is just plain yukky. The takeaway shops are greasy and the frozen ones from the supermarket taste old and sad.

These chips can be made as chunky chips or wedges. Mine tend to be a bit of both. They finish up being really fluffy and yummy inside with a crunch outside. Don't skip any steps. This method is guaranteed to give you the best chip ever!

Making your own chips is so fast and easy that you will wonder why you buy them anyway. This recipe will serve 4 people as an accompaniment.

I use peanut oil to cook these as I love the flavour.  You could use Sunflower Oil if your prefer. I don't use Blended Vegetable Oil as I have no idea what they really put in it.

Ingredients:
4 large potatos
Peanut or Sunflower Oil

Method:

1. Peel potatos and cut in half
2. Place in bowl with a dash of water and microwave for 3 minutes on high
3. Heat oven on fan bake to 210 degrees c
4. Carefully take out of bowl and cut into chunky chips
5. On a biscuit tray lined with bake paper pour a little peanut oil on and lightly brush over the surface
6. Tip your cut potatos onto the tray and brush over all the surfaces with the oil from the tray
7. Ensure all your potatos are in a single layer
8. Place in oven and cook until lightly brown. (about 20 minutes)

Linguine with Lemon, Garlic and Thyme Mushrooms

Serves - 4- 6 people

Ingredients

• 4 cups finely mushrooms (any type you desire. - I often do a mixture)
• 1/3 cup extra-virgin olive oil
• 1 1/2 teaspoons table salt
• Small clove garlic, minced
• 1 lemon, zested and juiced
• 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
• 500g linguine
• 1 bunch fresh parsley, leaves chopped, to give 1/2 cup
• 2 to 3 tablespoons freshly grated Parmesan, or to taste
• Freshly ground black pepper

Directions

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again.

Hint: You can use any type of unfilled pasta you desire for this.

Recipe courtesy of Nigella Lawson - Express