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What you need:

8 slices bread  thick sliced
60 ml melted butter
4 eggs
160 ml milk
Salt and pepper to taste

What you do:

In a bowl, mix together melted butter, eggs, and milk. Beat well.
Soak bread in egg mixture and place on a cookie sheet that has been sprayed with cooking spray.
If there is any dip left, you can drizzle it over the sticks.
Bake for 25 minutes on middle rack of oven. Turn halfway through baking time.
Allow to cool.

Lovely on it’s own or serve with syrup or tomato sauce

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What you need:

1 kg chicken pieces
11 oz /300g button mushroom
2 1/2 oz /50 g butter
18 fl oz / 500 ml milk
1 tbsp. chopped parsley
1 red onion, finely diced
3 tbsp flour
2 tbsp olive oil
Salt and pepper
2 sheets short crust pastry cut into 4 squares
2 sheets puff pastry
1 egg (egg wash)

dried thyme ( for sprinkling the tops)

What you do:

Pre heat the oven to 190C / 375F / Gas mark 5

Baste the chicken with olive oil, salt and pepper then place onto a baking tray and roast for 35 minutes then remove from oven and set aside to cool.

Heat a Fry pan add a splash of olive oil and the butter and fry the mushrooms for 5-10 minutes then add the onions and flour and cook for a further 5 minutes.

Gradually stir in the milk until you have a nice thick sauce then tear the chicken into chunks and add to the sauce, mix in the chopped parsley and allow the mix to cool.

Place 1 square of short crust pastry onto a baking paper lined and crimp the edges to form a shallow pie, fill with chicken and mushroom mix then top with a square of puff pastry, brush with egg wash and bake for  15- 20 minutes or until golden brown.

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What you need:

2 aubergines
1 pint / 475 ml milk
Flour for dusting or dredging
Salt
Olive or sunflower oil for deep-frying
any aromatic runny honey

fresh mint leaves (for decoration)

Sesame seeds

What you do:

Peel the eggplants and cut them into slices about 1/3 inch thick. Place  them in a bowl then add enough milk to cover the slices and place  a small plate on top to hold them down in the milk. Leave to soak for 1 or 2 hours.

Drain the milk off.

Cover a plate with plenty of flour mixed with a sprinkling of salt. Place each aubergine slice  in the flour so that they are completely covered , then shake them to remove the excess.

Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown.

Drain on paper towels.

Place the cooked aubergine onto a serving plate, drizzle with honey.

Sprinkle the mint leaves & sesame seeds over the top & serve hot.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk

For the filling:

1 punnet of  fresh strawberries (sliced) ( or 1 tin of strawberries)
8 oz of Whipping cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.
In the mean time, Whip the cream until its really thickened.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
place a pancake open on a plate and spoon on the strawberries on one half only. Fold the other half of the pancake over the strawberries.
Repeat the process again so you have 2 pancakes with strawberries on the plate.
Place a large spoon of whipped cream at the side of pancakes.
Serve warm.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
1 jar of lemon curd

1 small tub of vanilla ice cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.

Place a pancake open on a plate  and spread the lemon curd on half of it. Place a scoop of the ice cream on the top then fold the other half over the top , then fold again (so its like a cone shape)

Serve warm.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
Serve with white sugar and lemon juice.

What to do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.

Sprinkle with white sugar and lemon juice to serve.

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