Tasty and Easy Recipes

Ingredients:
4 each breasts, chicken, halves, – broiler, /fryer, boned,
4 each thighs, chicken, skinned, – broiler, /fryer type
3 cup broth, chicken
5 tsp curry powder, divided
11 oz oranges, mandarin, canned – drained
1/2 cup cashews, halved, unsalted
1/2 cup dates, pitted, chopped
2 tsp pepper, red, diced
1/2 cup mayonnaise, reduced fat
1/4 cup coconut, flaked
1/4 cup chutney, finely chopped
1 curly lettuce cups
1 coconut flaked
1 cashews, chopped

Method:
Put the chicken in a deep saucepan. Add broth and 4 teaspoons of the curry powder. Cover and simmer for about 30 minutes or until the chicken is fork tender.
Remove from the heat and allow the chicken to cool in the broth.
When cool, separate the meat from the bones. Discard the bones and broth.
Cut chicken into bite-sized pieces and put it into a large bowl with the oranges, cashew halves, dates, and red pepper; set aside.
In a small bowl, make the dressing by mixing together mayonnaise, coconut, chutney, and the remaining teaspoon of curry powder; blend well (add abit of oil if needed).
Arrange lettuce cups on a large platter. Fill with salad, garnish with coconut and cashews.

Serves: 12
Ingredients:
2 cups flour
2-1/2 tsp. baking powder
2 tsp. ground cinnamon
3/4 cup (1-1/2 sticks) margarine or butter, softened
1-1/2 cups sugar
3 eggs
1/2 cup milk
2 cups carrots, grated
1-1/3 cups coconut
1/2 cup walnuts, chopped
1 8-ounce can crushed pineapple in its own juice, undrained

Method:
Mix flour, baking powder, and cinnamon in small bowl; set aside.
Beat margarine, sugar, and eggs in medium bowl with electric mixer on medium speed until creamy. Alternately stir in milk and flour mixture until blended. Mix in carrots, coconut, walnuts, and pineapple with juice until blended.
Spread into 2 greased 9″ round cake pans. Bake at 350°F for 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pans; cool completely on wire racks.

Ingredients:
125g unsalted butter, softened
1/2 cup (125g) caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
4 ripe bananas, mashed
1 teaspoon bicarbonate of soda
1/2 cup (125ml) milk
1 cup self-raising flour (160g), sifted
1 cup (140g) wholemeal self-raising flour, sifted

Frosting:
125g unsalted butter, softened
3/4 cup (90g) icing sugar
1 tablespoon lemon juice
1/4 cup flaked coconut (or flaked almonds or other chopped nuts), toasted

Method:
Preheat the oven to 180°C. Lightly grease and line a 20cm round cake tin with baking paper.
Cream the butter and sugar in a medium bowl until light and fluffy. Add the eggs one at a time beating thoroughly after each addition. Add the vanilla and banana and beat until combined.
Add the bicarbonate soda to the milk and fold the flours and the milk into the butter mixture in batches until combined. Spoon into the prepared tin and bake for 1 hour or until a skewer comes out clean. Allow the cake to sit for 10 minutes before turning out onto a wire rack to cool.
For the frosting, beat the butter, icing sugar and lemon juice until smooth and creamy. Spread over the cooled cake and sprinkle with toasted coconut.