NO BAKE ECLAIR RECIPES

Steps:

• Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
• Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
• Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.

Steps:

• Preheat the oven to 200°C/180°C fan/gas mark 6. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over the melted butter and give the onion a stir. Bake for 10–15 minutes, making sure it doesn’t begin to burn. Keep an eye on it – if the edges are catching too quickly, take the tray out and give it all another stir before putting it back in.

  While the onion is cooking, rub the drumsticks with the oil and mix the salt, garlic, onion and cayenne in a bowl. Cover the drumsticks all over with the spicy rub.

  Take out the tray of onion and add the rice and cardamom seeds. Stir the rice into the onion mix and put the drumsticks on top. Pour in the stock. Cover with foil and bake for 30 minutes.

  Take out of the oven, lift the chicken drumsticks on to a side plate, then add the peas to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes.

  Stir in the chopped coriander and serve.