Eats/Reads

A nice change from plain grilled chicken. From here . I used some dried herbs (parsley, basil) because I didn't have fresh. 4 skinless chicken breasts 1 tbsp plain flour 2 eggs 2 tbsp double cream 1 tsp fresh parsley, chopped 1 tsp grated parmesan 1 tbsp vegetable oil 1 tsp salt 1 tsp ground black pepper Lay the chicken breasts between sheets of greaseproof paper. Flatten with a rolling pin until they are about 1/2in thick. Season the flour. Dip the chicken escalopes into the flour to coat them, and then shake off the excess. Beat the eggs in a bowl and add the cream. Stir in the parsley and the parmesan. Heat the oil in a large frying pan. Dip the escalopes into the egg mixture and then into the frying pan. Cook on one side for about 4-5 minutes until the egg is set and golden brown, then turn over and turn the heat down. Cook for a further 5-6 minutes until the chicken is cooked through. Drain on kitchen paper...

These were good. Reminded me of the lebkucken my mother made when I was young - chewy and dense. Found here . I omitted the cardamom and used 1/4 tsp nutmeg and 1/4 tsp cloves. 2‑3/4 cups all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom (or nutmeg and cloves) 1/2 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup honey 1/2 cup dark molasses 3/4 cup packed brown sugar 3 tablespoons butter, melted 1 large egg 1/2 cup chopped toasted almonds (optional) 1 cup dried fruit (raisins, citrus peel, cranberries - whatever you like) Preheat oven to 350°F. Grease 15X10-inch jelly-roll pan; set aside. Combine flour, cinnamon, cardamom and ginger, baking powder, baking soda and salt in medium bowl. Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat; cool 10 minutes. Stir in brown sugar, butter and egg. Place brown sugar mixture in large bowl. ...