Chicken with jujubes

1 small chicken

2 red onions

tablespoon of flour

2 cups (?) red wine and/or stock

teaspoon of tomato paste

handful of dried jujubes, chopped in half

Cut up the chicken into four pieces plus the back. (Use the back to make stock or whatever.) Brown the pieces in a nonstick skillet. In a medium saucepan, sweat the onions in oil. Turn down heat, add the flour and stir, letting it cook a few minutes without burning. Pour in the wine/stock and mix in the tomato paste. Stir in the jujubes, some salt and pepper. Place the chicken pieces in one layer on top of the sauce. The sauce should come halfway up the meat. Cover and cook about 40 minutes. Serve with mashed potatoes.

Party quiches

330 g butter
660 g flour

10 eggs
600 mL double cream
625 g mushrooms
500 g baby spinach
15 g tarragon

Make 48 tartlet shells and bake blind. Slice the mushrooms and saute, seasoning with lemon juice and black pepper. Sweat down the spinach. Beat the eggs with the cream and chopped tarragon. Check seasoning. Put a mushroom or two and some spinach into each tartlet shell. Pour the egg mixture on top. Try not to let all the tarragon pour into the first five tarts. Bake for 20-25 minutes at 180.

Spicy cauli and green beans

1 cauliflower
pack of green beans
1 tin tomatoes
1 onion
1 carrot
laoganma

Make a thick tomato sauce: sweat the onion and carrot in a small saucepan, then tip in the tomatoes and add a splash of water. Stir in a tablespoon of laoganma. Put the cauliflower florets in a dutch oven with a bit of water over medium-low heat to let it steam. When it's half cooked, add the green beans and steam them as well. When it's all cooked, add in the tomato sauce and simmer for a minute. Serve with potatoes.