Well, since my last post, I've been for that particular trundle, and I did a mile .... and survived! And even been out twice more, with 4 miles each time.
I've just taken a look in our fridges and was pleasantly surprised, to see that in the fridge in the hall, it was full of prepped dinners and leftovers .... yes, folks, this means we've been cooking and not getting takeout .... ok, ok, so it does only mean we've cooked 2 nights, but I have got tonight's prepped and ready to pop in the oven .... homemade chicken & mushroom crumble.
Recipe to follow, well, not exactly a recipe as it doesn't contain measurements, but an indication of what's in it :)
Leftover chicken, from Sunday's roast
Homemade chicken stock, from a previous roast
Reduced fat creme fraiche
Butter
Flour
Mushrooms
Asparagus
Crumble topping (flour, butter, oats)
Destructions:
Crumble:
Twice the amount of flour to butter (I used about 6oz flour) .... butter slightly softened, flour - I used wholemeal.
Rub together until you've formed what look like breadcrumbs.
Put to one side.
Sauce:
Put a knob of butter into a heavy based saucepan over a low heat until melted.
Add enough flour until you have formed a thick paste.
Add the stock, slowly and keep stirring, to stop any lumps forming.
Take off the heat, allow to cool slightly, add in a dollop of creme fraiche.
Season to taste.
Meanwhile - filling ....
Chop asparagus and scatter into your ramekins (or whatever container you want to use, today, I used 3 small clay pots, as we're all eating at different times!)
Distribute leftover chicken
Chop a few button mushrooms (or whatever type of mushrooms you fancy!) and pop into containers
Pour sauce over your chicken mix ....
Top with crumble mix, and finally add a few oats ...
Put into fan oven at around 180c for 30 mins ..... or until topping looks light brown in colour.
Today is going to be served with carrots, dwarf corn and mange tout.
