Chicken Cacciatore

INGREDIENTS

8 chicken lovely legs

200g bacon or prosciutto

olive oil

1 onion, finely chopped

2 large cloves garlic, crushed

400g button mushrooms (can use half brown mushrooms)

3 cups chicken stock

1 cup white wine

2 cans chopped tomatoes

1 can cannelini beans

2 handfuls of olives

continental parsley

METHOD

Saute onion and garlic in olive oil.

Add bacon and cook for 5 minutes on a medium heat.

Add chicken and cook until browned.

Add mushrooms and cook for 5 minutes.

Add tomatoes, stock and wine.

Simmer for 30 to 45 minutes.

Add beans and olives.

Serve with fresh white bread and butter, boiled or mashed potatoes or pasta.

Sprinkle with lots of chopped continental parsley.

SERVINGS

8

SOURCE

Juliette

Mango Sorbet Champagne Cocktail

INGREDIENTS
1 tub Weiss mango sorbet
2 bottles champagne

METHOD
Leave sorbet out to soften for about 10 minutes.
Put half the tub of sorbet into a large jug.
Add 1/4 bottle of champagne.
Mash together until consistent.
Add remaining bottle of champagne and stir.
Serve immediately.
Repeat with remaining sorbet and bottle of champagne as required!

COMMENTS
Delicious, refreshing champagne cocktail, perfect for Christmas Day

SERVINGS
Depends how sloshed you want to get!

SOURCE
Tupperware!

Strawberry Champagne Cocktail

INGREDIENTS
2 punnets Strawberries, chopped
2/3 cup icing sugar
1/3 cup Cointreau
1 tbspn lemon juice
2 x 750mL bottles of Champagne

METHOD
Blend 1 punnet of stawberries with icing sugar, Cointreau and lemon juice.
Place into serving bowl.
Add champagne and reserved chopped strawberries just before serving.

SERVINGS
10

COMMENTS
Absolutely delicious!

SOURCE
Tupperware!

Baked Cheesecake

INGREDIENTS
250g biscuits, crushed
125g butter, melted
500g cream cheese, softened
¾ cup caster sugar
½ lemon, rind finely grated, juiced
4 eggs, separated
125mls thin cream

METHOD
- Preheat oven to 180C.
- Grease 20cm springform pan with melted butter.
- Combine biscuits and butter, mix well and press into springform pan, refrigerate.
- Beat cream cheese on low til smooth and creamy. Do not over beat, as this will unnecessarily aerate the mixture.
- Add caster sugar, essence and lemon, beat further 3 minutes to ensure smooth consistency.
- Add egg yolks, one at a time, until well combined.
- Add cream.
- In separate bowl, stiffen egg whites with clean beaters.
- Fold egg whites into cream cheese mixture.
- Pour mixture into pan, bake for 1 hour, or until set. Check the cake after the fortieth minute, until cooked.
- Turn heat off, leave cake in oven with a wooden spoon placed inside the oven door to cool cake slowly.
- After one hour, remove cake and place on bench for a further hour.
- Once at room temperature, refrigerate overnight, or until chilled.

COMMENTS
Juliette's specialty!

Scrambled Egg Tartlets

INGREDIENTS
2 slices prosciutto, each sliced into 12 pieces
4 eggs
3/4 cup cream
30g butter
24 pre-baked tart shells

METHOD
Preheat the oven to 180C.
Place the prosciutto on a baking tray lined with baking paper and grill or bake until crisp.
Remove and drain on paper towels.
Place the eggs and cream in a bowl and lightly whisk together.
Season well with salt and pepper.
Place half the butter in a non-stick frying pan over medium heat and add half the egg mixture.
Slowly fold together.
When just set, remove from the heat.
Spoon the cooked mixture into half of the tart shells and top each tart with a piece of prosciutto.
Grease the pan with the remaining butter and repeat the process with the leftover egg mixture.
Serve immediately.

SERVINGS
24

SOURCE
Marie Claire Food and Drink