Lunch with a Book and Chicken Sandwich

I just joined Just Books, I love books and love the smell of new books...it's  been on my mind to join a library and I did that....to satisfy my excitement of starting on my new book and to satisfy my hunger pangs...I got on to make something that's easier to manage, while reading my book so that  I don't have messy fingers flipping the pages. Had some boiled shredded chicken already in my fridge, an apple, light mayo....and potato chips....and some orange juice to wash it all down.

Ingredients:
[Serves 3]
Boiled chicken - whole boneless chicken shredded
Apple - 1 chopped finely
Onion - 1 medium chopped finely
Garlic - 2-3 grated
Light mayonnaise - 4tbs
Tobasco - a dash
Lettuce to pile your bread
Pepper and salt taste
Burger buns/ Brown bread/ Pita bread

Into a pan sauté the onions till pink. I sautéed the onions because none of us like the raw onion taste except in a raita. Add in the garlic and sauté in the pan for a minute. Combine all the ingredients into a bowl. You may use more mayo depending on one's taste. Serve onto a bed of lettuce as a salad, or pile your bread and lettuce for filling the sandwich.

Corned Beef Omelette

This was a post that was long due....after all those late night action packed football frenzy on television, nothing to like to kick start your day with a heavy breakfast or rather brunch....

Ingredients:
Eggs - 5 beaten
Corn Beef - 1 tin
Onions - 2 small finely chopped
Pepper and Salt to taste

Saute onions till pink, and then add corn beef and saute till it becomes brown. Add pepper and salt to taste and set aside. Into a large skillet, lightly coat with oil, pour in half mixture of the beaten eggs. Tilt the pan so that the eggs spread out evenly. Cook over a moderate heat.ensuring the omelette does not stick to the bottom of the pan. Cook till the bottom is set and the top is still moist. Spoon a generous mixture of the corn beef into the middle of the omelet. Using a spatula lift the sides of the omelette to fold it into half. Tip onto a plate and serve immediately. Use the remaining egg mixture to make one more omelette.

Moist Butter Cake

It's the recipe from my new round 9inch silicone round baking ware. It's  a cake pan my husband picked up from Singapore and I blindly followed the recipe given on the card....I tell you its a winner all the way....and goes well with chocolate sauce and some good vanilla ice-cream for little of a sweet indulgence.

Ingredients:
Self Rising Flour - 2 1/4cups (sifted)
Butter - 250gms
Eggs - 3 eggs
Caster Sugar - 1 1/4cups
Vanilla Essence - 1tsp
Milk - 3/4cup

Preheat the oven to 180C. Lightly grease the cake mould. Beat sugar and butter and vanilla extract with an electric beater until light and fluffy. Add the eggs one by one and beat well. Using a spoon stir in flour and milk until well combined. Bake for an hour or until skewer comes out clean. Allow to cool in the cake pan for about 4minutes before turning over onto a wire rack to cool completely.

Peach and Cinnamon Cobbler

Mum has finally turned 50 on June 30....somehow for me she was always in her forties....(lol). Though mum and dad are right now holidaying in Kerala, it didn't stop me from making something for her children and grandchild to celebrate the joyous occasion. Though we are about 500kms away. Mummy, this is for you!

Ingredients:
Plain flour - 175gms
Castor Sugar - 175gms

Butter - 175gms
Peaches - 500gms stoned and roughly chopped
Eggs - 3 beaten
Cinnamon powder - 1tsp
Baking powder - 2tsp
Vanilla Extract- 1tsp
Cornflakes -70gms crushed
Whipped cream to serve

Preheat the oven to 160C. Grease a 9inch spring-release cake tin and line with baking paper. Sift the flour, baking powder and cinnamon powder into a large bowl, add in the butter, sugar, eggs and vanilla extract. Beat until the mixture is smooth. Spoon half the mixture into the prepared tin, smooth the surface using a palette knife. Arrange the peaches on top, Stir in crushed cornflakes into the remaining mixture and drop spoonfuls of the mix over the peaches. Bake for an 1 hour or until risen firm and golden brown.