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Friday, April 24, 2009

Mock Chicken Recipe

I can still remember my mum making this whenever we had to take a plate of sandwiches to an event. She would make up several different fillings but mock chicken was always my favourite. There are quite a few variations to this popular recipe and mine is probably the easiest one of them to make. Try it as I am sure the kids as well as the adults will love this.

1 large brown onion - finely chopped
1 large ripe tomato (organic is best) - chopped
1 tablespoon butter
few sprinkles of dried mixed herbs ( 1 - 2 teasp)
2 eggs - beaten
salt and pepper to taste
1/4 cup grated cheese

In a small saucepan add butter and onion and cook through on low heat for 1 minute.
Add the tomato, salt and pepper and the mixed herbs and cook through for another 1 - 2 minutes.
Add the egg and gently stir through with the herbs and seasoning.
Add the cheese lastly and just stir through then set aside to cool down.

Coconut Chocolate Squares Recipe

I went to a luncheon at a friends home and she served these delightful little squares up for afternoon tea. They were so delicious I asked her if she would share her recipe with me so I could then share it with you. These would make an ideal gift idea for someone who has everything and you don't know what to get them. Just buy a lovely little plate that matches her decor, place a paper or real lace doily on it and then arrange the sqares on top. Cover with clear cellophane, bringing up over plate and tying with a pretty bow.

125g chocolate ripple biscuits (Arnott's are a good one)
25g salt reduced or unsalted butter - melted
1/2 cup dark cooking chocolate - melted
1/2 cup milk cooking chocolate - melted

2 1/2 cups desiccated coconut
1 can condensed milk ( I use Nestle)
2 eggs - lightly beaten


Grease and line an 18cm x 28cm slice dish. Sides as well.
Process or crush biscuits until finely crushed.
Add the butter and combine well.
Press into the base of the slice dish and set in the refrigerator for about 5 minutes or until firm.
For filling, mix all ingredients together until well combined.
Spread over the top of biscuit base and cook in a moderate oven approx 180C for 20 minutes or until nice and golden.
Remove from oven and let cool down in the dish. Remove from dish when cool and cut up into small sqares.
Place melted dark chocolate into a small plastic bag, twist around till chocolate is in one corner of the bag. Snip across the corner and squeeze out over squares in a zigzag fashion.
Repeat this with the milk chocolate, in another small bag, zigzagging across the other way of the dark chocolate.
Return to the refrigerator until set.