Bacon and Egg Pie

Mum used to make this often when I was growing up. It is a popular dish around here. Now they have frozen pie sheets, it is very quick and easy to make.
Ingredients:
2 frozen pie sheets
1-2 tbsp flour
1 onion, chopped
1/2 cup frozen mixed vegetables (I used frozen red and orange pepper, and frozen corn)
6-7 slices of bacon
2 tbsp chutney
7 eggs
Salt and pepper
Line a pan with waxed paper.
Thaw pie sheets at room temperature for 10-15 mins. Don't let it sit out longer, sheets should remain cold or they will become tough. Roll out on a floured surface with a rolling pin to fit the size of the pan. Press one sheet in the pan so that it covers the sides.
Sprinkle onion, mixed vegetables over pie sheet. Dot chutney over. Place bacon strips over the top. Break eggs evenly over the bacon and prick the yolks slightly. Season with salt and pepper.
Cover with the other pie sheet and seal the sides. Poke a few holes in the top. Brush with milk.
Bake at 200 degrees Celsius for 45 mins.

Chicken Stroganoff

This is an adaption of a recipe I found in 'Symply Too Good to be True', by Annette Sym's. It is a great way to make Stroganoff without using sour cream, which is hard to find and expensive in Japan. I was really surprised how much it tasted like the real thing. I thought the gherkins would taste odd, but they matched really well.
Ingredients:
500g chicken breast, chopped and skinned
1 onion, sliced
1 green capsicum, sliced
1/2 red capsicum, yellow capsicum, sliced
1 cup mushrooms (I use Shimeji Japanese mushrooms whole)
375ml can evaporated light milk (In Japan you can't get light, but evaporated milk is sold in smaller cans, I just use one. If I don't have any I just use low fat milk)
2 tbsp tomato paste or 1/2 cup tomato puree
1 tsp chicken stock powder
1 tbsp paprika
2 gherkins, finely chopped
1 tsp crushed garlic
1 tbsp cornflour
salt and pepper
Coat chicken in salt and pepper and fry in olive oil, add onion and garlic until softened. Add mushrooms and capsicums, cook a further 2-3 minutes. Add gherkins, chicken stock powder, tomato paste, paprika and stir well. Add 1/2 cup - 1 cup of water to the pan and stir. Bring to the boil, then simmer. Finally add can of milk and stir, heat but do not boil. Season with salt and pepper. Add cornflour stirred in water to thicken if desired (I like it without).

Cream Stew

This is a popular dish in Japan, and the kids love it. They sell the sauce ready-made in a roux, but I like to make it myself. This makes a large batch.
Ingredients:
Olive oil
2 tbsps butter
700g chicken breast, chopped, skin removed
1 onion chopped in large pieces
2 carrots, peeled and cubed
1 potato, peeled and cubed
1 yellow & red capsicum, chopped large
1 bunch of broccoli
1 can cream corn
1/2 cup sake or dry white wine
500ml chicken stock
1 litre milk
3 tbsps flour
Salt and pepper
Rub salt and pepper into the chicken and brown in 1 tbsp of butter and 1tbsp olive oil. Remove and set aside. Melt remaining butter in pan and add onion, with carrots, potato and fry until onion is softened. Add flour and coat, then add sake or wine, then chicken stock. Once carrots are soft, add capsicum and return chicken to pot. Add broccoli and cream corn and boil for 5 minutes. Add the milk and heat but do not boil. Season with salt and pepper.