Good Morning all,

I have,t been about much this last week!My lot are home for the mid-term break(lots noise and mess everywhere!!) I just find teenagers a bit of a pain at the moment you feel you race about and help them go here and there and they still argue with you.Never mind!I suppose its part of being a Mum!It seems as my family is growing daily with the addition of one of the childrens friends ending up for a meal so I,ve tryed to make lots of filling(very necessary with teens with hollow Legs!)foods but hopefully healthy too!Here is what we had last night........Chicken and Avocado Curry

Serves:6
1 Tbls oil
2 sticks cinnamon
1 large onion, chopped
1/2 tsp minced garlic
1 Tbls mild curry powder
4-6 chicken breasts
3 Tbls flour
2 Cups chicken stock
1 Tbls fruit chutney
salt and pepper, to taste
2 tsp lemon juice
1/3 cup cream, or yoghurt
2-3 ripe avocados, sliced
Stir fry the cinnamon, onion, garlic and curry powder in the heated oil for a few minutes, push to one side.Dust the chicken breasts with the flour and fry on both sides until brown, in the same pan.Add chicken stock, chutney, salt, pepper and lemon juice.Bring to the boil and simmer, covered, for 20-25 minutes.Remove lid and add cream or yoghurt.Stir through.Add sliced avocado and simmer for 2-3 minutes.

This I served with...........Mushroom Rice Pilaf
**********************3/4 cup water

1 1/4 cups chicken stock

1 cup brown rice

Cooking spray

1 cup fresh mushrooms, sliced

1/2 cup celery, sliced

1/2 cup onions, sliced Place water and chicken stock in saucepan. Bring to boil and add brown rice. Simmer covered, for 20 minutes. While rice is cooking, spray a non-stick skillet with cooking spray. Sauté mushrooms, celery, onions and rice mixture.SHRIMP & WATERCRESS SALAD
****************************

4 hardboiled eggs, quartered
salt and milled black pepper
mixed salad leaves
1 lb young green beans, blanched for 8 minutes and refreshed
1/2 lb frozen shrimps, quickly steamed for 2-5 minutes
3 slices white bread, made into dainty crisp croutons
2 carrots, finely slivered
1 cup mayonnaise
1 small bunch watercress, blanched and well drained
2-3 tbsp cream

(Serves 4-6)

Season eggs.
Place on a pretty platter lined with lettuce leaves.
Add green beans and shrimps.
Sprinkle with croutons and lightly dress salad with salad dressing.
Sprinkle with carrot.
Blend mayonnaise with watercress and cream.
Add a dollop just before serving.
DRESSING
**********

2 tbsp light olive oil
1 tbsp good wine vinegar
1 tbsp lemon juice
salt and milled black pepper
1/2 tsp mustard powder
1 clove garlic, crushed

(Serves 2-4)
This I doubled

There are two ways to dress a simple green salad. Either coat and toss leaves first with oil, then add remaining ingredients and toss again to blend flavours, or simply whisk all dressing ingredients together until light and creamy, add to salad and toss until leaves are lightly coated. Then we had a simple almond pud.......with vanilla ice-cream!

Almond Pudding

3 oz butter
1/2 pint milk
4 eggs
2 dessertspoons cornflour(corn starch)
sugar to taste
rind of a lemon
few sweet almonds

Boil milk, add melted butter to it and pour onto blended cornflour. Then add beaten yolks of eggs. Beat whites of eggs stiffly and pour mixture in, add flavouring and almonds. Bake in a moderate oven about 30 minutes.Wishing you all a wonderful day.

love Julie