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St Jude's players on display at Englefield Green summer fair

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Main Dish

Chicken and Mushroom Pasta Bake (Spaghetti Tetrazzini)
Ingrediens:
? 20g/a small handful of dried porcini mushrooms
? olive oil
? 4 chicken thighs, boned, skinned and cut into bite-sized pieces
? sea salt and freshly ground black pepper
? 2 cloves of garlic, peeled and finely sliced
? 350g/2 handfuls of mixed fresh mushrooms, cleaned and torn
? 200ml oz white wine
? 455g dried spaghetti
? 500ml double cream
? 200g Parmesan cheese, grated
? a sprig of fresh basil, leaves picked


Description:
Preheat the oven to 200?C/400?F/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5?fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.


Copyright Acknowledge
Sweet Potato Casserole
Ingrediens:
4 medium Sweet potatoes or -- yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed -- pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans


Description:
1. Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam
to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%)
until fork-tender, 8 to 10 mins. Cover and let stand 5 minutes.

2. Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter
and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at
HIGH (100%) 2 minutes. Stir and set aside.

3. Place 1 tablespoon brown sugar, 1 tablespoon butter, the water,
cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter
is melted, 1 to 1 1/2 minutes, stirring after half the time. Add
marshmallows; toss to coat. Top sweet potato mixture with marshmallows.
Microwave at HIGH (100 % until the marshmallows are melted and potatoes are
heated through, 2 to 4 minutes. Sprinkle with pecans.


Copyright Acknowledged
Roman-style Chicken
Ingrediens:
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves


Description:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html
Copyright acknowledged
Perfect Roast Turkey
Ingrediens:
1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core


Description:

Preheat the oven to 350 degrees.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.
Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.

Source: http://www.barefootcontessa.com/recipes-fall/3.html
Copyright acknowledged

Baked Virginia Ham
Ingrediens:

1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup
Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice



Description:
Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Source: http://www.barefootcontessa.com/recipes-fall/1.html
Copyright acknowledged

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Egham community website is a gateway to information on the local area in order to promote the interests of the residents of Egham in all aspects of their lives. It is also for visitors to the area, prospective visitors and prospective residents.

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