Chicken with Orange & Mint

A tasty - and easy - way to make chicken breasts more interesting, takes very little time and even less effort! Serves 2. (Served here with rice and courgettes, though I imagine that carrots would be the perfect accompaniment).

2 boneless, skinless Chicken Breasts

100ml freshly squeezed Orange Juice

1-2 tbsp Chopped Mint Leaves

1 tbsp Butter Substitute

Orange Slices to garnish (optional)

1. Season the chicken breasts with s&p and then fry  for 5 minutes in a decent sized pan that has a lid (next stage!), until golden brown all over.
2. Pour in the orange juice and bring to a simmer, put the lid on and cook on low for 10 minutes.
3. Add the chopped mint and butter substitute, bringing it up to a high heat and stirring  for a couple of minutes.
4. Serve immediately, with orange slices as a garnish and extra mint sprinkled over if you like.

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Sarahs Chocolate Orange Cake

This cake isn't really anything to do with my friend Sarah but she loves it so much I had to include her! Here she is with a little frosted one just for her to eat on her birthday. It is not designed to be 'special', it is based on a middle eastern recipe I believe, but with no flour and no butter it is ideal for those of us on 'special' diets and decadently chocolatey!

1 whole orange
125g caster sugar
200g dark chocolate, melted
100g ground almonds
3 eggs, seperated
1/2 tsp baking powder

1. Put the orange in a microwaveable bowl, add 250ml water, cover with clingfilm and microwave on high for 20 mins, turning half way through. It doesn't explde - honest! It goes a bit like a shrunken head! Leave to cool, still covered.
2. Preheat oven to 180c. Line a 20cm springform tin with baking paper.
3. Cut the orange in half and remove the pips, put it in the food processor with 5 tbsp of the orangey water and blitz to a puree. Yes, the peel and all!
4. Add the sugar, melted chocolate, almonds, egg yolks and baking powder and whizz again. Pop it into a large bowl.
5. Whisk the egg whites until stiff but not dry and gently fold then into the chocolate mixture - you want to keep as much air in as you can.
6. Spoon into the tin, put on a baking sheet and bake in the oven for an hour, putting a piece of baking paper or tinfoil on the top half way through to stop the top burning. Cool in the tin.

This suits a dessert cake for a dinner party or as a tea time cake. I must admit I have had a piece for breakfast before! I will post frosting recipes soon!