Here is my photo of the beginning of the lunar eclipse last night. Unfortunately I didn't capture a pic of the moon when it was really orange, but I have my memories. I was sneezing too much to hold the camera still.
I made this Chicken Pot Pie - hopefully it will be one of the last winter meals I will be cooking. I am so looking forward to salads :
2 chicken breast fillets (no skin) chopped into pieces
2 carrots - sliced in VERY thin slices
piece of red capsicum - diced
1 cup frozen peas
1 tiny tin of sweetcorn
dash of onion flakes
1 sheet low fat puff pastry
Sauce - 1 Pkt white sauce mix mixed as per packet- easy way
OR harder way (make your own white sauce).
Combine white sauce with:
curry powder to taste
black pepper to taste
1 teaspoon mild mixed mustard
1/2 pkt of chicken noodle soup
METHOD : Lightly brown chicken pieces in a pan sprayed with olive oil. Transfer chicken to a small casserole dish. Stir in carrots,peas, capsicum, corn and onion flakes.
Pour sauce over all ingredients. Top casserole dish with sheet of pastry and trim around edges. Pierce top of pastry in a few places and brush with beaten egg white.
Bake in 200 degree Celsius oven for approx 40 to 45 minutes.
This serves two or three large serves.
Serve with green whole baby beans and mashed sweet potato.
Yay for spring flowers!!!!!!