Elizabeth – Potter Family Blog

Liz’s Quick Chocolate Cake

Oven temp moderate.
Grease a 20cm round tin.

4 oz (112g) butter
1.25 cups caster sugar
1.75 cups SR flour
2 tbsp cocoa
1/2 tsp soda bicarbonate
Pinch salt
1 cup milk
1/2 tsp vanilla
2 eggs

Sift all dry ingredients into a mixing bowl. Melt butter, stir in milk and vanilla, add to dry ingredients. Beat together with a wooden spoon for about 2 minutes or until smooth. Add eggs and beat another 2 minutes. Pour into greased tin and bake for 1 hour or until cake springs back when lightly touched in centre.
Cool on wire rack. Ice with chocolate icing.

Salmon bake, from Elizabeth

454 gm can salmon or tuna

1 tbsp butter

2 tbsp. finely chopped onion

2 tbsp. flour

2 cups milk and salmon can liquid

salt and pepper

1 tsp dry mustard

1 tbsp mayonnaise

1 tbsp. chopped parsley

3 hardboiled eggs sliced -I often omit

1 285 gm can asparagus pieces drained well, or any lightly cooked vegetables – can omit

lemon wedges and parsley

Topping: optional breadcrumbs and grated cheese.

Drain salmon and reserve liquid.

Remove skin and bone. Eat bone.

Melt butter and sauté onion gently then blend in flour and cook 2 min, stirring.

Add liquid, blending continuously, and stir until sauce boils and thickens.

Topping: optional breadcrumbs and grated cheese.

Season with salt and pepper, dry mustard, mayonnaise and parsley.

Put a layer of sauce in buttered casserole and a layer of each of sliced egg, salmon and asparagus . Cover with sauce, repeat layers.

Finish with sauce, add topping if desired.

Moderate oven 30 mins.

Garnish with lemon and parsley.

Pomegranate Chicken

This fragrant chicken dish is loaded with notes of pornegranate, honey, carrots, and apricots -traditional foods served with hope for a sweet and fruitful New Year during the Jewish holiday of Rosh Hashanah.

Serves: 12

INGREDIENTS

2 medium onions, sliced
2 cups baby carrots (or 2 Cups peeled and sliced regular carrots)
2 whole chickens (3-1/2 lb. each), out into pieces
1 tsp dried thyme
Kosher salt and freshly ground black pepper
1 cup dried whole apricots, loosely packed
1 cup pitted whole prunes, loosely packed
2 tsp sweet paprika

Marinade
1/2 cup pornegranate juice (or juice of 1 pomegranate)
2 cloves garlic (about 2 tsp minced)
Juice and rind of 1 lemon
1/3 cup balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp honey

INSTRUCTIONS

According to ancient lore` the amount of seeds in pomegranate is exactly the same number (613) as the mitzvot (good deeds) found in the Torah (the Jewish Bible). If you’re curious, count away!

Step 1: Spray a large roasting pan with cooking spray. Scatter the onions and carrots in the bottom ofthe pan. Rinse the chicken well and pat dry with paper towels. Trim the excess fat. Place the chicken on top ofthe vegetables and sprinkle _ under the skin and on top _ with thyme, and salt and pepper to taste. Tuck the apricots and prunes between the chicken pieces.

Step 2: Whisk the ingredients for the marinade together in a bowl. (lf using the juice of a whole pomegranate, reserve some of the seeds for garnish.) Pour over the chicken and sprinkle with paprika. Cover and rnarinate in the refrigerator for at least l hour or for as long as 2 days.

Step 3: When the chicken is marinated, preheat the oven to 350°F. Cook the chicken, covered, for l-1/2 hours or until tender. Uncover and cook for 30 minutes longer, basting occasionally, or until the skin is golden. Remove from the pan from the oven and let cool before refrigerating overnight.

Step 4: About 30 minutes before serving, remove and discard any eongealed fat from the chicken. Reheat, covered, for 25-30 minutes at 350’”F. Transfer the heated chicken to a large serving platter and sprinkle with pomegranate seeds. Serve immediately. Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.