Little Frittatas

1/2 red onion, chopped
1/2 red pepper, chopped
8 olives, sliced
6 eggs
1 tbsp parsley
Splash of milk
Salt and pepper

Divide the onion, pepper and olives between a six non-stick muffin tin. Lightly beat the eggs with some milk, and parsley, season well. Pour onto the vegetables. Bake for 20 minutes at 180 degrees centigrade or until the eggs are set.

Chicken in White Wine

1 chicken, jointed into 8 pieces
130g bacon lardons
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 sticks celery, diced
2 tbsp vegetable oil
250ml white wine
500ml chicken stock, hot
1 bay leaf
1 tsp thyme
1 tbsp parsley
4 tbsp creme fraiche
Salt and pepper

Heat some oil in a pan, add the chicken pieces and brown on both sides, remove from the pan. Heat some more oil, add the onions, garlic and bacon, fry until onions are softened and the bacon is beginning to colour. Add the celery and carrots and continue cooking for a few minutes. Replace the chicken pieces, pour on the wine and let it sizzle, add the chicken stock, bay leaf and thyme and bring to the boil. Cover and simmer for 30 minutes or until the chicken is cooked through. Season with salt and pepper, stir in the creme fraiche and parsley.

Banana Bread

Beef and Celery Stir Fry

2 steaks, sliced
2 cloves garlic, minced
3 slices ginger, minced
3 sticks celery, sliced
1 tbsp soya sauce
1 tbsp rice wine
1 tsp cornflour
1 tbsp oyster sauce
vegetable oil

Marinade the steaks in soya sauce, rice wine and cornflour. Heat some oil in a pan, add the celery, stir for a few minutes until beginning to soften, remove from the pan. Add some more oil and add the ginger and garlic, stir. Add the beef and let it sear. Stir the beef until sealed on all surfaces, add the celery. Add the oyster sauce. Mix the cornflour with a little water and add to the pan. Bring to the boil until the sauce has thickened and the beef is cooked. Serve wtih rice.

Vanocka Buns

I made vanocka again but doubled the amount of fruit. Instead of plaiting the mix, I made it into eight individual buns.

Slow Roast Lamb Shoulder

1/2 lamb shoulder
2 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 sticks celery, chopped
2 carrots, chopped1 can chopped tomatoes
250ml white wine
2 bay leaves
1 tsp thyme
Salt and pepper

Place the lamb in a large heatproof dish and bake for 20 minutes at 220 degrees centigrade. Meanwhile, heat the oil in a large pan, add the onions and brown, add the garlic and stir for another minute. Add the carrots and celery and continue cooking. Add the wine, bring to the boil and add the tomatoes and herbs. Season with salt and pepper and bring to the boil. Remove the lamb from the oven, pour the tomato mixture over and cover well with foil. Bake for 2 hours at 160 degrees centigrade or until the meat flakes off the bone easily.

Chicken and Bacon