We are featured in the Autumn 2011 Parent & Teacher Magazine!
(Also photographed, my lovely dinner of creamy pesto pasta and it was delicious!)
A little article about how we came about and encouraging schools to make their own fundraising recipe books.
Bourne Westfield Primary came up with a 76 page recipe book! With pupils, parents and even celebrities contributing their recipes! They launched their book at the farmers market and sold 300 copies in just one day.
Thank you Bourne Westfield, tonights dinner is on you!
Aunty Amarillo’s Chicken Mexico
“This my favourite recipe from Scottish Aunty Amarillo”
¾ lb Chicken or Chicken Fillets (1 for each person) 1½ oz Butter
2 tbsp Oil
2 Large Onions (peeled and chopped)
2 Cloves Garlic (crushed)
1 Green and Red Pepper (seeded and chopped)
1 Chilli Pepper or level tsp Chilli Powder
7 oz tin Plum Tomatoes
2 tbsp Tomato Puree
½ Pt Chicken Stock
4 oz Sweetcorn
4 oz Mushrooms (washed and sliced)
4 tbsp Soured Cream (optional)
Cut the chicken into strips and coat in seasoned flour. Melt the oil and butter in a frying pan and brown the chicken on all sides. Remove from the pan and place in a casserole dish. Fry the onions, garlic and peppers. Add the tomatoes, puree, stock and a few shakes of tabasco. Cook, stirring occasionally until the quantity is reduced by approximately half. Pour the sauce over the chicken. When cooled, marinade in the fridge overnight.
Next day: Cook in the oven at 160°C for approximately 1 hour. Add the sliced mushrooms and sweetcorn for the last 30 minutes. Add soured cream if desired.
Serve with rice and a green salad
And for dessert…
White Chocolate Cheesecake
8oz bourbon biscuits
2oz melted butter
50mls double cream
6oz good white chocolate
400g full fat soft cheese
125ml double cream
2oz choc chips
1tsp vegetable oil
6oz fresh rasps
Preparation: For the base chop biscuits, melt butter, mix together, spoon into spring form pan place in freezer until ready to use
Filling: Microwave 50mls double cream with the chocolate for 1-2 minutes. Stir often. Whisk up cheese; add (fold in) chocolate and cream to mixture. Spoon onto the base and return to fridge to set for 45 mins.
For the topping: melt the chocolate chips and oil, drizzle over cake. Place raspberries on.