Cornflake Chicken Recipe

A handy little snack, or good for parties in larger quantities, or as a supper with some fries! We love these cheesy crunchy chicken strips. They are quick to make and taste really good.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 25 minutes



2 large boneless and skinless chicken breasts
Flour for coating
4 oz grated cheese (cheddar, Monterey Jack etc)
4 oz cornflakes, crushed
1 egg, beaten
Ground black pepper, Cajun seasoning or paprika if you like them spicier!



Heat oven to 400°F/200°C/Gas Mark 6. Grease a baking sheet with a little oil, or spray it if you have spray oil.

Put the flour, cheese and egg into separate bowls. If you are going to add seasoning, put this into the flour bowl now, and mix around.

Cut chicken into strips, probably 6-8 per breast and roll in the flour.

Put the cornflakes into a ziplock bag, and using a rolling pin, crush them so that they are quite small. Put in the same bowl as the cheese and mix around.

Dip each piece of chicken into the flour, then egg, then into the cornflake mix. Place each piece on the baking sheet.

Cook for 15-20 minutes. Take one stripper off the tray and cut in half, to make sure they are cooked all the way through.

Get some tomato sauce in a bowl ready for dipping! BBQ sauce is delicious too, or just a simple salad or fries!

Chicken Paprika Recipe

A tasty one pot dish, which is very rich and slightly smoky from the paprika. It’s delicious served with mash or rice – a swirl of sour cream does not go amiss either!



1 large chicken, jointed (or use large chicken legs, thighs and breasts, halved)
2 tbsp olive oil
1 tbsp butter
1 onion, roughly chopped
2-3 cloves garlic, chopped
1 tbsp sweet paprika
1 tbsp hot paprika
1 tbsp flour
½ pint chicken stock
3 tbsp fresh flat leaf parsley, chopped
2 red peppers, de-seeded and cut into ½ inch strips, or miniature peppers halved and deseeded
4 large ripe tomatoes, roughly chopped, or whole baby cherry tomatoes
8 oz sour cream



Rub the chicken pieces with the salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.

To the same pan, add the onions and garlic and sweat for about five minutes. Add the sweet and hot paprika, then the flour, and stir until combined - take care not to burn it.

Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry.

Add half of the chopped parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes.

Stir in the tomatoes and simmer gently for about one hour.

When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve.

The Stitching Hour | Embroidery Mystery Series | Amanda Lee

The Stitching Hour

Product Description

Series:Embroidery Mystery (Book 9)
Mass Market Paperback: 304 pages
Publisher: NAL (November 3, 2015)
Language: English
ISBN-10: 0451473841
ISBN-13: 978-0451473844

Other Editions

Kindle Edition (What's Kindle?)

Marcy’s shop, the Seven-Year Stitch, is one year old this October so it’s time to party in little Tallulah Falls, Oregon. Aside from the Halloween decorations and festive stitching kits and patterns, Marcy’s got all sorts of celebratory swag, including Seven-Year Stitch key rings and goodie bags.

Unfortunately, her new neighbors might spoil the revelry. An eccentric couple has opened a haunted house next door, and all that screaming will certainly scare off customers. But there’s even more to be frightened of after a local waitress is found dead on the sidewalk with mysterious markings on her neck—and one of Marcy’s key rings beneath her. With no time to hem and haw, Marcy must act fast if she hopes to restore the peace to Tallulah Falls…

Spinach Stuffed Baguette Recipe

Another easy to make brunch or snack dish – the baguette can be a day old, or you can prepare up to cooking, one day in advance. A hot dish, but just as good on a summer day, served with a crisp salad.

Serves: 4
Preparation Time: 15 minutes
Cook Time: 30-35 minutes, or until set



1 baguette (approximately 18-20 inches)
8 oz baby spinach
8 oz thick cream
2 large eggs, beaten
2 cloves garlic, finely sliced or crushed
Zest of 1½ lemons
2 tsp English mustard
3½ oz strong cheese or gruyere (makes it nice and gooey!)
Seasoning to taste



Heat oven to 350°F/180°C/Gas mark 4.

Cut the baguette in half (across the width), and remove most of the soft breadcrumbs inside. You can keep these breadcrumbs in the freezer for use on another dish.

Blanch the spinach in piping hot water and drain thoroughly. Leave to cool.

Mix the cream, eggs, garlic, mustard and lemon zest together. Make sure the spinach is as dry as possible and chop finely before adding to the mixture. Mix in half the cheese and thoroughly combine.

Spoon the filling into each baguette ‘shell’, sprinkle over the last of the cheese.

Bake for 30-35 minutes or until the filling has ‘set’.

Serve with your choice of salad. If you have any mix left over, you can make mini crustless quiches in a muffin tin.

Spinach and Ricotta Ravioli with Parmesan and Pine Nuts Recipe

Some classic Italian ingredients make this a delightful supper dish. A bit of a ‘cheat’s’ version, but hey – does it matter! By all means make your own pasta if you have time, but fresh lasagne sheets will suffice.

Serves: 2
Preparation Time: 15 minutes
Cook Time: 10-15 minutes



4 sheets fresh lasagne
9 oz fresh baby spinach
9 oz tub ricotta cheese
2 small handfuls pine nuts
8 baby cherry tomatoes
1 tsp freshly grated nutmeg
2 oz freshly grated parmesan cheese
1 egg, beaten



If the lasagne sheets seem a little tough, by all mean soak them in warm water for a few minutes, then drain.

Wilt half of the spinach leaves for 2 minutes with a little water in a covered pan. Drain thoroughly and finely chop.

Mix the spinach with the ricotta, nutmeg and plenty of seasoning. Put a dollop of the mix evenly on 2 of the lasagne sheets, (you should get 4 dollops per sheet). Use the beaten egg around the rim of the lasagne sheet, and place the other sheet on top of each of the spinach sheets. Stick down firmly.

Using a sharp knife or cutter, cut each parcel into 4 pieces, so that you have large ravioli. Set aside.

If you want toasted pine nuts, toast them now and set aside, otherwise just leave until the end.

In another pan, place a little olive oil and soften the cherry tomatoes. Drop in the remaining spinach, stir and let wilt a little so that both vegetables are slightly soft.

Bring a pan of salted water to the boil and cook the ravioli for 4-5 minutes, until ‘al dente’. Drain and place on a plate.

Top with the spinach and tomato mix and scatter over the pine nuts and parmesan. Serve with crusty bread and salad.

Knot the Usual Suspects | Haunted Yarn Shop Mystery Series | Molly MacRae

Knot the Usual Suspects | Haunted Yarn Shop Mystery Series | Molly MacRae

Product Description

Series: Haunted Yarn Shop Mystery (Book 5)
Mass Market Paperback: 352 pages
Publisher: NAL (September 1, 2015)
Language: English
ISBN-10: 0451471318
ISBN-13: 978-0451471314

Customer Reviews

Other Editions

Kindle Edition (What's Kindle?)
Audio CD

It’s time for Handmade Blue Plum, an annual arts and crafts fair, and Kath and her knitting group TGIF (Thank Goodness It’s Fiber) plan to kick off the festivities with a yarn bombing. But they’re not the only ones needling Blue Plum. Bagpiper and former resident Hugh McPhee had just returned after a long absence, yet his reception is anything but cozy. The morning after his arrival, he’s found dead in full piper’s regalia.

Although shaken, Kath and her knitting group go forward with their yarn installation—only to hit a deadly snag. Now, with the help of Geneva, the ghost who haunts her shop, Kath and TGIF need to unravel the mystery before someone else gets kilt!

Trimmed With Murder | Seaside Knitters Mystery Series | Sally Goldenbaum

Trimmed with Murder | Seaside Knitters Mystery Series | Sally Goldenbaum

Product Description

Series: Seaside Knitters Mystery (Book 10)
Hardcover: 336 pages
Publisher: NAL (November 3, 2015)
Language: English
ISBN-10: 0451471628
ISBN-13: 978-0451471628

Other Editions

Kindle Edition (What's Kindle?)

In Sea Harbor, the holidays mean cozy fires, festive carols, and soft skeins of yarn waiting to become hats and sweaters and scarves. And this year, Izzy and the other Seaside Knitters are also knitting tiny ornaments to decorate a tree for the first annual tree-trimming contest.

Their holiday cheer is multiplied when Izzy’s younger brother, Charlie Chambers, unexpectedly arrives to volunteer at a local clinic. He brings with him outspoken hitchhiker Amber Hanson, who is returning to Sea Harbor to claim an inheritance. She quickly reacquaints herself with the area—and forms an unlikely friendship with Charlie. But their bond is shattered when her body is found beneath the undecorated trees on the Harbor Green.

Charlie is a suspect in the murder, so Izzy and her fellow Knitters step in to uncover the truth. Their journey takes them into Charlie’s past and tests their fierce love for him. But it’s only by peeling away long-buried secrets that they can hope to restore joy to the season and enjoy the shining lights of the newly decorated trees....

Chunky Chili Recipe

Use chunks of stewing beef in your chili con carne for a more hearty and filling dish. Serve with rice and coriander, or crispy potato.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 2 hours or until meat is tender



1-2 tbsp olive oil, plus extra if needed
14 oz diced stewing beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1½ tsp ground cumin
1-2 tbsp chipotle paste (or gluten-free alternative), depending on how spicy you like it
14 oz can kidney beans in chili sauce
14 oz can chopped tomatoes
1 lime, zested and cut into wedges
Handful coriander, leaves only, chopped



Heat the oil in a large pan and cook the beef chunks for a few minutes on each side until browned all over. Remove from the pan and set aside.

Add the onion to the pan, with extra oil if needed, and cook until softened.

Stir in the garlic, cumin and chipotle paste, and cook for 1 minute. Use a sieve or strainer for the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan.

Stir well, then put the meat back into the pan. Bring up to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or cook in the oven for 3 hours at 325°F/160°C/Gas mark 3).

Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and your choice of rice, wedges, or bread.

Beef Carpaccio with Chili Dressing Recipe

A delicious ‘no cook’ supper for 2, or an entrée for 4 – whichever way it is a really tasty beef dish!

Serves: 2
Preparation Time: 30 minutes
Cook Time: No Cooking Time



For the carpaccio
11 oz good-quality rib-eye or fillet steak
6 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp dried chili flakes
Salt and freshly ground black pepper

To garnish
2 tbsp chopped fresh coriander
2 oz fresh broad beans, podded, blanched
1 lime, juice only
2 handfuls rocket leaves/arugula/mixed leaves
Parmesan shavings - optional



For the carpaccio, begin by placing the steak between two sheets of silicone paper and flattening it out with a meat mallet or rolling pin. This helps to tenderize the beef. Place the beef onto a baking tray and place in the freezer to firm up but not freeze completely, about 30 minutes. This makes it so much easier to slice!

In a bowl, whisk together the oil, vinegar and chili flakes and season with salt and freshly ground black pepper.

To serve, remove the steak from the freezer and slice thinly with a very sharp knife. Arrange the slices on a plate, drizzle over the chili dressing. Place on a bed of rocket/arugula and garnish with broad beans, coriander and lime.

If you are using parmesan, sprinkle the shavings over the top – delicious!

Make sure the steak is fully defrosted before serving!

Cherry Clafoutis Pie Recipe

A really easy but delicious warm and comforting pudding for the winter months. If you don’t like cherries (the very first clafoutis was made with cherries) you can substitute for other soft fruit.

Serves: 4
Preparation Time: Less than 30 minutes
Cook Time: Approx  30 minutes



2 free-range eggs
2¾ oz caster sugar, plus extra for dusting
1½ oz plain flour
3½ oz double cream or crème fraîche
3½ oz milk
Butter, for greasing
8 oz cherries, stoned
9 inch sweet pastry case



For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes.

Lightly butter a round baking dish (the size of the pastry case or thereabouts) and sprinkle with a light dusting of sugar to coat.

Place the pastry case inside the dish. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the center, bake for a further five minutes. Remove from the oven and allow to cool a little before serving.

For a sweet and lovely accompaniment, whip together cream,  a little icing sugar and vanilla seeds to soft peaks and spoon over the clafoutis.

Syndicate content (C01 _th3me_)