first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe comes from one of the recipe groups at www.egroups.com
Medium chicken breast, skin removed and fat trimmed
2 T. oil - (I prefer olive oil)
3 cloves garlic, minced
1 lb.fresh spinach,stemmed and cleaned
1/2 c. white wine
1/2 lb. ricotta cheese
1/2 c. chopped walnuts
a healthy dash of white pepper
a dash of nutmeg
the chicken breast until 1/8" thick. To decrease
the mess, place chickens between two pieces of plastic
wrap. Set aside.
oil in large sauté pan. Add garlic and sauté for 1
spinach, turning once.
add wine and cover pan. Let spinach steam until limp.
Place spinach in a bowl.
equal amounts on each breast.
with a toothpick.Place in baking dish and bake until
done. Takes about 20 minutes.
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