Kathleen Cadman’s Brown Bread

6 oz Coarse Wholemeal Flour
4 oz of White Plain Flour
2 oz Porridge Oatflakes
Pinch of Salt
1 tsp of Brown Sugar
1 heaped tsp of bicarbonate of soda
½ Pint Buttermilk

Sift the White flour, coarse flour, soda, salt into a mixing bowl
Add in any of the coarse flour left behind in the sieve
Add sugar and the oatflakes
Add the buttermilk and mix to a soft dough
Knead and turn into a prepared loaf tin 1lb size
Bake for 40 mins at 185c
You can add mixed herbs, finely grated or pressed garlic, grated cheese to the mixture to give you savoury wheaten bread

Kathleen’s Fat free tea bread
Makes 12-14 slices

170g/6oz of Raisins
110g / 4 oz Sultanas
50g / 2 oz of Currants
110g / 4 oz of soft brown sugar
280 ml/ ½ pt Cold Tea
1 Egg
220g / 8oz Plain Wholemeal Flour
1 ½ Tsp Baking Powder
½ tsp of Ground Mix Spice

Place Dried Fruit and Sugar in a large bowl
Pour in the tea and mix well
Cover and leave to soak overnight
Next day pre heat oven 180c/350f/Gas 4
Grease and Base – Line a 2lb loaf tin
Stir the eggs into the fruit and tea mixture
Sieve together the flour baking powder and spices (3 times), into a bowl
Pour in the fruit mixture and mix together
Spoon the mixture into greased loaf tin, level the surface
Bake for 1-1 ¼ hours or do the skewer test

Kathleen tells me with no fat added this makes for an ideal healthy snack with a nice cup of tea or coffee

In The Kitchen
Chicken

Chicken originally is thought to come from India

It is estimated that the world’s chicken population exceeds billion

In the USA male chicken is called a Rooster in UK and Ireland we call it a Cock and a Capon is a Castrated Cock

Because of the relatively low cost to rare chickens it is thought it is the most consumed meat in the world

The FACT THE CHICKEN ORIGENATED FROM INDIA LETS START WITH

Chicken Teriyaki

The Japanese love there food and never seem to put on weight which makes me think they have the formula to healthy food
They give great importance to the freshness of there ingredients
They prepare there foods so the natural flavor remains unmasked

4 chicken breast skinned and de – boned
2 small leeks
4tbls of Dry Sherry (Sake which is a rice wine)
4 tbls of Mirin(sweet rice wine) or Marsala
3 tbls of Caster Sugar
5 tbls of Dark Soy Sauce
1 tbls of Vegetable Oil

Make 3 diagonal cuts into the chicken flesh
Trim the leeks wash thoroughly and cut into 4 cm pieces
Heat a wok add the chicken and fry for 3 minutes turn over and fry for further 4 minutes
Remove from the pan, dis card any fat
In the same pan add the sherry, marsala and sugar to the boil, stirring until sugar dissolves
Return the chicken to the pan , cover and simmer for 2 minutes
Add soy sauce bring back to the boil and simmer for a further 6 minutes turning the chicken occasionally, your sauce should thicken as it reduces
Now transfer the chicken to a plate, di-card the sauce
Heat some more oil in the pan and add the leeks
Fry for 3-4 minutes
Slice the chicken and garnish with the leeks and some basmati rice

 
Most Australians live around the coast so with the wonderful climate that they have its no wonder barbeques are there favorite form of cooking

Try this one

Honey & Mustard Chicken Salad

½ Gallia Melons
2 kiwi Fruit
2 tsp of English Mustard
1 tbls of Whole Grain Mustard
2 tsp of Honey
1 tbls of Lemon Juice
5 tbls of Extra Virgin Olive Oil
4 Chicken Breast Skinned and Boned
1 garlic Clove
Salt and Pepper
Mixed Salad Leaves

Discard the seeds from the melon
Using a melon baler (parisienne knife) scoop the melon out of the flesh
Peel kiwi cut in half lengthways and slice
To make the dressing whisk both mustards, honey and lemon in a bowl
Whisk in half the oil and season with salt and pepper
Using a sharp knife cut the chicken into 1cm cubes. Heat remaining oil in a pan and fry the chicken off for about 8 mins until cooked
Remove chicken from the pan, crush the garlic and stir into the chicken and season with salt and pepper

Mix in the melon and kiwi to the chicken add the dressing and toss altogether
Serve on the salad leaves