James Titcumb

This is a slight variation of this recipe, and I haven’t actually done this yet, I’m just planning it! We’ll see how it goes later…

Ingredients

• 2 skin-on Chicken breasts
• Mushrooms
• Rice
• Chicken stock
• Garlic
• Onions
• Double cream

Instructions

Follow instructions on cooking chicken, copied from the original post:

Preheat the oven to 200 degrees. Season chicken with Salt/Pepper. Fry quickly with skin down until golden brown. Flip over and cook for a minute. Take chicken, and put in an oven dish, and surround with the chicken stock. I put garlic in the stock as well as I love garlic. Cook for 20-25 minutes or until cooked.

While this is cooking, fry off some onion and garlic. Add mushrooms and fry them a bit. Add a little chicken stock, and the rice. Reduce. Add more chicken stock, reduce again. Repeat until stock is all soaked into the chicken. Once this is done, stir in some double cream.

Serve the chicken on the risotto bed. Should hopefuly be tasty!!

Update: It was tasty! Picture attatched…

I did this one a couple of weeks ago, and it was really yummy. I adapted this recipe, and made my own version.

Ingredients

• 2 skin-on chicken breasts
• Chicken stock (you can make this with Chicken Oxo cubes and hot water!)
• Mushrooms
• White wine
• Double Cream
• Spinach
• Tarragon (I had to get the Scwartz stuff as I couldn’t find any fresh)
• Garlic

Instructions

Preheat the oven to 200 degrees. Season chicken with Salt/Pepper. Fry quickly with skin down until golden brown. Flip over and cook for a minute. Take chicken, and put in an oven dish, and surround with the chicken stock. I put garlic in the stock as well as I love garlic. Cook for 20-25 minutes or until cooked.

Melt some butter in a frying pan and add mushrooms until golden. Add white wine and reduce almost completely. Add cream, spinach and tarragon, and reduce by a third. While doing this, boil some rice.

To serve, put a bit of rice on each plate, chicken on top.  put the sauce next to the rice/chicken as I had a lot of mushrooms and spinach in mine. Yum.

It’s simple, really healthy, and really yummy. I had it for breakfast this morning, and it’s great to help you wake up, and tastes great - but can of course be had at any time of day. It’s not rocket science, all you need is some fruits, some juice, some ice and a blender.

Ingredients

• Strawberries
• Blackberries
• Juice (e.g. Summer berry juice)
• Ice cubes

Instructions

Well, there really isn’t too much to say about this - stick everything in, and blend until smooth… Drink straight away for a nice refreshing and healthy drink. Don’t forget to rinse the blender as soon as you can, otherwise it’s a nightmare to clean!

There is a really easy way to document PHP (from a technical perspective anyway), and it’s known as phpDocumentor (or phpdoc for short).

Most good PHP IDEs (Eclipse PDT, PhpED, and probably Zend Studio, but I have not tried that) will support the language, which is actually pretty easy to remember and use anyway. phpdoc is just comments that are formatted in a special way. Phpdoc notation is like a normal comment, but is preceeded by /** instead of the regular /*. There are several special keywords that one can use as well to assist in documentation.

The other great thing about phpdoc is that the IDE (Eclipse PDT and PhpED do this) picks up on the variable types specified before a function, which makes code tooltips much more efficient.

Have a look at some sample phpdoc’ed code (not checked for syntax!):

<?
	/**
	 * File description goes here
	 */
 
	/**
	 * Class description goes here
	 *
	 * @name ClassName
	 * @version 1
	 * @package PackageName
	 */
	class ClassName
	{
		/**
		 * This variable holds some information
		 */
		private $SomeMember = 5;
 
		/**
		 * This function does something
		 *
		 * @param String $some_arg1 A string to be echoed out, prepended by Hello:
		 * @param OtherClass $some_arg2 The object containing a number that will form part of the division function.
		 * @return Number The value after the division.
		 */
		public function DoSoemthing($some_arg1, $some_arg2)
		{
			echo "Hello: {$some_arg1}";
			return $some_arg2->SomeNumber / $this->SomeMember;
		}
	}
?>

As you can see, just formatting the comments a bit better makes things clearer. The step after is to generate the documentation, which is an automatic process and more can be found on the phpDocumentor website.

I’m cooking it right now, and I’ve got a quick break so I thought I’d stick down the recipe quickly.

Ingredients:

• 750g Gammon (for 2)
• Honey
• English Mustard
• 1 Leek
• 1 Carrot
• White Cabbage
• A red onion
• Gravy - Bisto, flour, stock cube

Instructions

Loosely wrap the gammon in foil, sealing to ensure it’s airtight. Cook at 160 degrees for 50 minutes. Chop the veg and onion up. Mix a bit of mustard into some honey and put aside ready.

When 50 minutes is up, open the gammon, score it with a knife, and smear honey over. Keep it uncovered, and put it in for 30 minutes at 210 degrees. Steam the veg, caramelise the onion (cook it really slowly, about 30 mins or so on low heat - it tastes YUMMY!). Gravy mix is Bisto, flour, a stock cube and the gammon juices.

Simple, and (hopefully) very tasty!