Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 1 servings
Total Time (median): tell us
Ingredients
ONION SOUP
PASTA IN A CREAMY SAUCE
COATED DRUMSTICKS
PASTA WITH CABBAGE
HERBY CHICKEN
CABBAGE WITH CREME FRAICHE
- 1/2 Cabbage; shredded
- 100 ml Creme fraiche
- 1 Handful chopped mixed herbs;
- ; chervil and chives)
PORRIDGE
FLAP JACKS
MUESLI
Preparation
Pour the stock into a large pan and bring to the boil. Add the onion and garlic and simmer for five minutes. Blend until smooth, reheat and season to serve. PASTA IN A CREAMY SAUCE: 1 Cook the pasta in boiling salted water until tender. Drain. Melt the butter in a small pan, add the garlic, cook for two minutes and add the wine. 2 Bring to the boil and stir in the creme fraiche and herbs. Combine the sauce with the cooked pasta, season and serve. COATED DRUMSTICKS : 1 Blend the oats in a processor until they resemble fine crumbs. Spread the oats and flour onto two separate plates. Pass the drumsticks through the plain flour, the egg and the oats. 2 Heat the oil in a shallow pan and fry the coated drumsticks until brown on all sides. Transfer to the oven for 6-8 minutes or until cooked through. Serve with the pasta in creamy sauce. PASTA WITH CABBAGE: Cook the pasta in boiling salted water until tender and drain. Heat the oil in a shallow pan, add the onion and garlic and cook until soft. Stir through the chopped thyme and cabbage, and cook for a further two minutes. Mix with the cooked pasta, season and serve. HERBY CHICKEN: Preheat the oven to 220c/Gas Mark 7. 1 Remove the bone from the drumsticks and flatten the meat. Fry the onion in olive oil and add the herbs when the onions are soft. 2 Place the chicken on a baking sheet, top with the onion mixture and wrap in continued in part 2
