Recipe(tried): Casablanca Chicken and a Fresh Berry Jelly!

Good Morning All,
This is the first posting in eons!!
I need matchsticks this am! I was on my knees cleaning up lots of poop mountains at 3am!!!!!!!wandering what on earth I was doing!!(i,ve 2 new baby Jack Russells Molly and Mandy)The Pups over ate yesterday they are little pigs and looked like baby slugs last night!well its a light day today so I shall get my own back!Then to top it all they wanted to play!!!!!!well I was not amused!but they are adorable so its so hard to be cross and I,m such a softy!
This morning to add to it ,Jessie( my cross border collie who is slightly mad to say the least!) ripped open a dustbin bag and Mandy grabbed a rotten pork bone!I chased her all over the place in my sleepy state(which did,t last long as I,m wide awake now!)I double bagged the offending article and sprinkled doom over the bag!and thats all before 6.30 am!What else has the day in store for me I ask!!!!!
Here are the recipes for a recent meal we had.......

Casablanca Chicken
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Very North African in flavour!

4 Large boneless,skinless chicken breasts
Casablanca spice mix(recipe follows)
2 tsp olive oil
a little extra oil for sauteing

Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
Heat about a tbls of oil in a pan and Saute the chicken for about 4 mins each side.(careful not to overcook!)The chicken can also be grilled about the same time under a hot grill.

You could serve this with Couscous,rice,pilaff or even steamed baby Potatos



Casablanca spice mix
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This is also good with fish and a flavouring for rice

1 Tbls finely grated orange rind
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp chilli powder
1 tsp dried parsley
1 tsp lemon pepper
1 tsp cinnamon
1/2 tsp salt
1/2 tsp sugar
pinch of ground cloves

Combine everything and store in a jar or bottle

I served it with steamed baby potato,s tossed in melted butter flavoured with lemon pepper and this interesting sald which is very colourful......

Beetroot and chickpea salad
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12 small or baby beetroot, trimmed
410 g can chickpeas, drained
1 bag baby spinach leaves


Place the beetroot in a saucepan of boiling water and cook for 25 to 30 minutes, or until soft.
Drain, peel and cut into wedges. Set aside to cool.
Toss remaining salad ingredients together, arrange on a large serving platter and top with beetroot wedges.
Whisk dressing ingredients together and drizzle over salad just before serving.

And to end it off we had a favourite of mine in this very Humid weather we are having,you can varie the fruits with what ever you like...........

Fresh Berry Jelly
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250ml(1cup) sugar
375ml(1 1/2 cups) water
250g(1/2 lb) Strawberries
250g (1/2 lb)Raspberries
60ml(1/4 cup) Gelatine
45ml(3 Tbls) Hot Water

Heat Sugar and water in a saucepan until all the sugar has dissolved.
Bring the mixture to the Boil. As it boils,remove it from the heat and allow to cool.
Hull and halve the straberries,but leave raspberries whole.
Dissolve gelatine in Hot water and stir into sugar syrup with all the Berries.
Pour into a mould and set overnight in the fridge.
Serve with Whipped cream and a sprig of Fresh mint.

I served it with these little biscuits........

Hertzog Cookies

It is said that General Hertzog( he was A general in the South African army at the turn of the century) was so fond of these cookies that they were given his name.
(Makes 60)

500 g(1 Ib) self raising flour
50 ml (4 tbs) sugar
25 ml (2 tbs) margarine
3 egg yolks milk or water
5 ml vanilla essence
1 ml ( tsp) salt

Filling:
Apricot jam
3 egg whites, stiffly beaten
250 ml (1 cup) sugar
500 ml (2 cups) desiccated coconut

1. Cream the margarine and sugar in a bowl until light and creamy.
2. Stir in the egg yolks and vanilla essence, blending well.
3. Sift the flour and salt into the mixture, blending well, then stir in a little milk or water to form a fairly stiff dough.
4. Roll the dough out to 5 mm(2 1/2in) thick on a floured surface and cut into rounds with a pastry cutter. Line greased patty tins with the rounds of pastry.
5. Make the filling. Gradually add the sugar to the beaten egg whites, beating well to blend.
6. Fold in the coconut and mix well.
7. Place a little apricot jam in the centre of the rounds in the patties and spoon some of the coconut mixture over the jam.
8. Bake in the oven at 200 C (400 F) until the pastry is lightly golden, about 15 minutes. Cook slightly in the patty tin, then cool completely on a wire rack.

I wish you all a lovely Day.

Love
Julie