CREAM OF CUCUMBER SOUP

cream of cucumber soup

Ingredients:

* 3 large cucumbers

* 60ml (1/4 cup) butter

* 45ml (3 tbsp) flour

* 250ml (1 cup) milk

* 750ml (3 cups) chicken stock

* Salt and pepper to taste

* 125ml (1/2 cup) cream or evaporated milk

* 15ml (1 tbsp) aromatic bitters

* 30ml (2 tbsp) chopped mint

Directions:

1. Peel and slice cucumbers thinly and cook for 10 minutes in 2 tbsp butter. Set aside.

2. Melt the other 2 tbsp butter over low heat, add flour gradually and stir until smooth.

3. Add milk and stock gradually.

4. Cook, stirring constantly until mixture thickens.

5. Add cucumber and cook slowly for about 15 minutes or until soft and transparent.

6. Process in a blender.

7. Reheat and season with salt and pepper.

8. Add cream or evaporated milk and aromatic bitters just before serving.

9. Garnish with chopped mint.

10. Serve hot or cold

BUTTER CHICKEN

BUTTER CHICKEN:

INGREDIENTS:

1 cup crushed buttery round cracker crumbs

2 eggs, beaten

ground black pepper to taste

1/2 teaspoon garlic salt

4 skinless, boneless chicken breast halves

1/2 cup butter, cut into pieces

METHOD:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper.

3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.

4. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.

5. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear .

BUTTER MILK

Ingredients:

• 1 cup Curd

• 2 cups Water

• A pinch of Salt

How to make Buttermilk:

• Beat the curd in a blender for 15 - 20 seconds.

• Add water to the above and mix thoroughly.

• Add salt, stir well and buttermilk is ready to serve.