kitchen cooking food recipes

Chicken Puree (6 portions): Melt the butter in a saucepan and saut the
onion until softened. Add the chicken breast and saut for 2 to 3 minutes.
Add the vegetables, pour over the stock, bring to the boil and simmer
covered for about 30 minutes, or until the chicken is cooked through and
the vegetables are tender. Puree in a blender until the desired
consistency.
Potato, Leek and Pea Puree (3 portions): Saut the leek in the butter until
lightly golden (5-6 minutes), add the potato and pour over the chicken
stock. Bring to the boil then reduce the heat, cover and cook for about 15
minutes. Add the frozen peas and continue to cook for about 5 minutes or
until the vegetables are tender. Puree in a blender.
Apricot & Pear Muesli (4 portions): Simmer the apricots in water until soft
(about 10 minutes). Meanwhile heat the milk in a saucepan, stir in the
oats, bring to the boil and simmer, stirring occasionally, for 3-4 minutes.
Combine the cooked oats, apricots and fresh pear and blend together.
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