This recipe originally comes from here but since it’s so simple I just wing it these days. Here’s an approximate transcription of the version I cooked up last Sunday.

Ingredients

1kg chicken breast fillets

Lotsa breadcrumbs. I crumbed 8 slices of bread this time, though that’s more than I usually do.

I like to toast my bread before crumbing it. To get them sufficiently dried out, I stick two pieces into each slot of the toaster and toast them on the minimum setting. Then I flip them inside out so the dry crusty sides face each other and toast them again.

Grated parmesan cheese. 1/2 cup to 1 cup. I eyeballed the amount I wanted out of the shaker.

Herbs. I like using thyme and oregano.

GARLIC. Lots of chopped garlic. I probably chopped up the equivalent of a small bushel worth of garlic.

Olive oil. 1/2 cup to 1 cup.

Method

In a separate bowl, combine the garlic and oil. I usually add a bit of salt to the oil if I remember. Zap these in the microwave for about 30 seconds.

Prepare the crumbing by mixing together the breadcrumbs, herbs and parmesan. Add pepper to taste.

Dip each chicken fillet into the garlic/oil mixture then cover with the breadcrumbs.

Lay pieces in a baking tray.

If you are as generous with the crumbing as I am, you’ll probably have lots of crumbs left over. Layer these over the chicken and drizzle remaining/additional oil over the top.

Serves 6. Works great served with mash potatoes!

I totally forgot to take photos throughout the cooking and preparation. Here’s the pieces that remained after we’d extracted dinner and lunch serves 🙂

Not quite as speccy as these butterfly cupcakes, but delicious nonetheless!

I found this recipe here and although it feels redundant, I’m transcribing the recipe in case that site disappears or something. I was pretty sad when the original blog post with my bacon and choc-chip cookies recipe disappeared…!

Ingredients

Cupcakes

115g butter or margarine
112g (1/2 cup) caster sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs, lightly beaten
225g (1 1/2 cups) self-raising flour, sifted (I never bother with sifting)
145ml (1/2 cup + 1 tablespoon) milk

Filling

188ml (3/4 cup) thickened cream
1 teaspoon icing sugar
About 2 to 2 1/2 tablespoons jam (about 60g)
Extra icing sugar, for dusting

Method

1. Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forced).
2. Beat butter, sugar and vanilla in an electric mixer until light and creamy.
3. Gradually beat in eggs.
4. Add half the flour and stir in by hand. Stir in half the milk. Repeat with remaining flour and milk. Beat with an electric mixer for just a few seconds, to thoroughly combine the ingredients.
5. Spoon the mixture into patty pans.
6. Bake for about 13-15 minutes. The cupcakes are ready when a knife or skewer inserted into the centre of a cake comes out clean. Also, the cakes will bounce back when lightly pressed in the middle.
7. Allow cakes to cool completely before cutting and filling.
8. Hold a sharp, pointed knife at a downward angle and cut a shallow cone from the top of each cupcake.
9. Cut the cone in half to create the ‘wings’.
10. Whip cream with icing sugar until thick.
11. Place about 1/2 teaspoon of jam in each cake.
12. Top with a heaped teaspoon of whipped cream. Position the ‘wings’ in the cream. Place a small dollop of jam between the wings and dust with icing sugar.

Makes 15 cupcakes.