creamy chicken and vegetable pancakes

PANCAKES
1 cup plain flour
2 eggs
1 cup milk - approx

FILLING
3 chicken breast fillets
1 sprig parsley
1 small onion
1/2 cup each of water & dry white wine
3 black peppercorns
30g butter
1 1/2 tblsps. flour
1/2 cup cream
2 carrots
salt & pepper
15g butter extra

TOPPING
60g cheddar cheese
1 tblsp. grated parmesan cheese

sift flour into bowl, make well in centre. add eggs, work flour in from sides, gradually stir in enough milk to make a smooth batter. stand for 30 mins. make pancakes from this batter

filling: place chicken in pan, add parsley, peppercorns, sliced onion, wine & water. simmer for 15mins. remove chicken from pan; cool; strain pan juices and reserve 2/3 cup. slice chicken finely; cut carrots into thin strips. melt butter in pan, stir in flour, then pan juices and cream. stir over low heat until sauce comes to boil, remove from heat. stir in salt and pepper. melt extra butter in pan, add carrots, stir over heat until tender. combine chicken, sauce & carrots, mix well
divide filling evenly between pancakes, roll up, place in ovenproof dish, sprinkle combined grated cheeses over pancakes. bake uncovered in moderately hot oven for 10 to 15mins.
serve with garden salad

strawberry cream pie

125g plain sweet biscuits
60g butter

125g pkt. cream cheese
1/2 cup sugar
1 tsp. vanilla
3 eggs
1/2 cup cream
1/2 cup milk

1 punnet strawberries
1/4 cup strawberry jam
1 tblsp. water

grease deep 20cm cake pan and put two wide strips of baking paper over sides and bottom. cover the base of the tin with a circle of aluminium foil. preheat oven to moderately slow (160 - 170C)
crush biscuits finely and add melted butter, mix well. press biscuit base over base of tin. refrigerate while preparing filling.
beat cream cheese until soft and creamy, add sugar and beat well. add eggs one at a time, beating well after each addition. add the milk, cream and vanilla, beat until combined. pour mixture over biscuit base. cook in moderately slow oven for 45 mins or until custard has set. allow to cool, then refrigerate until well chilled. gently lift paper and remove cake from tin onto serving plate. Arrange hulled halved strawberries over top. stir jam and water over low heat until smooth. brush glaze over top of strawberries and serve with cream
*this pie has been a favourite of ours for about 15 years or so. I always like to serve it on my nan's cake stand - makes for vintage memories*
recipe comes from 'the women's weekly' cook book

comice pear cake

175g butter
150 g vanilla flavoured sugar
2 egs
220g SR flour
pinch salt; 1/2 tsp. bicarb soda
1 tsp freshly grated nutmeg
140 ml soured cream
50g ground almonds
3-4 pears

50 g butter *extra*
50g muscovado sugar
thickened cream

grease & line a 20cm springform cake tin. preheat oven to 180C
sift together flour, bicarb and salt. Peel and slice pears, toss in lemon juice to prevent browning
cream butter & sugar. Beat in eggs. fold in half the flour, then the soured cream, grated zest of a lemon & almonds, then the remaining flour. spoon half of the cake mix into pan, top with half of the pears then the rest of the cake mixture. bake at 180C for 40mins.
meanwhile - heat together the extra butter, muscovado sugar and cream
take the cake from the oven, top with rest of pears and pour the warm mixture over the top. Return to the oven for approx 15 - 20 mins or until cooked.