A very easy supper

I promise this is not going to become another cooking programme but here is one more recipe. It deserves a place in any one's repertoire because it is so sinfully easy.



To accompany this dish I decided on TOD's (third oldest grandson) cashew nut salad (you can find it in fromcollenspen.blogspot.com). First problem was avocados were not available. Likewise ripe pears or any other suitable fruit substitute. Bananas there were but I didn't think they would do. In the end I decided on feta or cottage cheese but, lo and behold, in Woollies the brie was cheaper than either. Since I was being economical a whole brie was cut into chunks and dumped into the salad. Very tasty! I found making the salad a mission though, it took forever. I later discovered that TOD just cut the peppers and stuff into small chunks. Because I don't like raw peppers and spinach I sliced everything into delicate little strips as thin as any woman longs to be. Tasted great, better than TOD's I'll bet.



The main dish was to be the last remains of a roast chicken carcase. All the grisly bits and bones were removed and the meat cut into chunks. These were added to a can of asparagus soup together with sliced mushrooms (I would have preferred buttons if I could have found them) and heated through. Heavenly! A mistake I made was to thin the soup with milk and water. Don't do this, just use the soup direct from the can.



I like this easy cooking. Next time I will add the left over chicken to tomato soup and add some green bits and serve it on rice. Should be good.