Recipe(tried): Supper. Coriander Chicken + Lemon Cookies

Hi all,
We,ve had a dry week so far and my garden is looking so green and fresh which is great as the Winter Chill is beginning to be felt early mornings and the evenings are getting darker so I must enjoy it while it looks so good!!Well it was chicken last night there was only 4 of us as 1 of the children is away on a wilderness camp and another at a rugby meeting so this is what we had

CHICKEN WITH CORIANDER
Serves 4

4 Chicken Breasts
1 medium Onion, finely chopped
4 cloves garlic, finely chopped
1 inch cube of Fresh Ginger, finely chopped
Half teaspoon Chilli powder
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
Salt
2 teaspoons Sugar
1 tablespoon Lemon Juice
2 tablespoon. Fresh Coriander, chopped roughly
1 tablespoon. Fresh Mint, chopped roughly
Quarter pint Milk
Quarter pint Yoghurt
1 oz Ground Almonds
2 oz Creamed Coconut (the solid type, not
coconut milk)
1 oz. Milk Powder OR 2 tablespoons Double
(heavy) Cream

- Put chicken to grill or bake until completely cooked. Cut into
bite-size pieces

Meanwhile, make sauce:

- Fry dry spices in a little oil. Add onions, garlic and ginger and
saute until soft - Add all other ingredients and heat slowly, stirring
to prevent curdling. Allow to simmer until chicken is ready. - Add
cooked chicken, make sure it's heated through and serve.

Serve sprinkled with toasted flaked almonds or more fresh coriander
for 'best' look.

(Freezes very well. Thaw and reheat gently in saucepan or in oven.
Good with rice or new potatoes and a green vegetable)

We had new pots steamed and tosssed with a little melted butter and fresh mint,and tiny baby carrots also steamed,

I also made some Lemon cookies from a rec I found on the net some time ago,they were really nice and lemony so we had those with tea for dessert! Lemon Cookies
***************
1/2 cup sugar
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
Zest of 1 lemon
3 eggs
2 1/4 cups flour
2 teaspoons baking powder
Pinch salt

Frosting
**********
1 tablespoon unsalted butter
2 tablespoons cream cheese
Juice of 1 lemon
1/2 teaspoon pure vanilla extract
3 cups confectioners' sugar
For the cookies, preheat oven to 350 . Place sugar and butter in a mixer bowl and, using an electric mixer, cream on high speed until fluffy and lemon colored. Add vanilla and zest and mix. Add eggs, one at a time, mixing well after each addition. In a medium-size bowl, mix flour, baking powder, and salt. Add to the butter mixture and mix until well blended.

Roll dough out 1/4 inch thick and cut shapes with cookie cutters. Place on a greased baking sheet and bake until golden brown, 10 to 12 minutes. Remove from pan and allow to cool. While the cookies are cooling, make the frosting.

For the frosting, in a food processor or with an electric mixer, mix butter and cream cheese until blended and softened. Add lemon and vanilla and mix well. Add confectioners' sugar and mix well. Use to frost the cookies.

Makes two dozen.

Hope you all have a great day
Love Julie