About Me

Brisbane, Queensland, Australia
Hi there! My name is Jan and I have been a paper crafter for over 30 years, but 6 years ago crafting became my absolute passion. I live on 5 acres in Brisbane, Queensland & am a mum to 3 gorgeous & very talented daughters who, along with my Mum and animals in general, are my main inspiration for scrapbooking. I am addicted to creating awesomeness - Scrapbooking Layouts, Card-making, OTP projects, Art Journaling, Mixed Media projects, Canvases and Project Life. I don't really have a style of creativity - I just go with the flow and am able to create with any medium, papers, embellishments, flowers, inks, sprays and paints - you name it and I can create with it. I hate waste and have a huge stash of bits 'n' pieces of card and paper stock on hand for my creations. I love layering, clustering, fussy cutting, working with patterned papers, working with chipboard, die cuts, embossing folders,stencils, paints, inks, sprays all types of medium used in mixed media and all types of embellishments. I have been fortunate to have 2 of my cards published in Australian Simply Cards Readers Gallery recently and one of my scrapbooking layouts will be published in a magazine in June.

Jamie Oliver Recipes

chicken in milk

chicken in milk


method


A slightly odd, but really fantastic combination that must be tried.

Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put thechicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.


• from Happy Days with the Naked Chef

ingredients


• 1 x 1.5kg organic chicken
• sea salt and freshly ground black pepper
• 115g or ½ a pack of butter
• olive oil
• 1/2 cinnamon stick
• 1 good handful of fresh sage, leaves picked
• zest of 2 lemons
• 10 cloves of garlic, skin left on
• 565ml milk

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