Archives for the month of: June, 2012

For our Sunday summer afternoon “tea-time” a home-made strawberry tart with frangipane.

Can’t wait to taste once it will have cooled down.

While waiting for our BBQ fire to be ready, we are enjoying a tiny mojito and to fill up our stomachs I always like to serve a little something.

Tonight it’s very mediterranean: feta and basil toasts drizzled with virgin olive oil and lime juice

Me hard at work while Haris is preparing the fire…

Bonjour,

So the good weather has finally settled, it calls for nice fresh yet filling salads.

The other night we literally had nothing left in the kitche but a few sausages, 2 slices of ham, 3 potatoes, and onion and garlic parsley.

Right there you have got yourselves a base to make a great salad.

How to:

Chop your potatoes however you like them to be and boil them until tender.

Once they are cooked, take the water out, set them aside at room temp for about 30 minutes them put them in the fridge for a good 2 hours if you can.

Then cook in a pan the sliced sausages, half a chopped onion, 2 garlic cloves and the parsley with salt and pepper.

I like to mix hot and cold to create a chaud-froid salad so if you like that too, mix the cold potatoes with the warm other ingredients, add the sliced cold ham and mix all with 2 spoons of olive oil, 2 spoons of mayonnaise, salt&pepper, a few fresh pasrley leaves and voilà.

If you prefer to wait for the ingredients to cool down that is fine too.  Simply set them in the fridge for about 30 minutes and mix all when cold to your liking.

You can eat that with a nice baguette tartine with some semi-salt butter on it.  Delightful!

Enjoy.

D.

Promise, I have not forgotten the existance of this blog…still cooking at home some great little dishes with left-over ingredients…just been real busy with work and other stuff to post any blog entries.  But soon to come the recipe of the delicious paella I cooked last week.

Until soon…

D.

Have a glimpse!  With my left overs of chicken and pork sausages as well as last night’s rice, making a lovely paella.  I am sure we’ll have loads of yummy leftovers too…

Hello everyone,

So I have kind of become this expert at roasting chicken ever since my parents gave me a couple of years this great dish:

 

 

 

 

 

 

 

 

 

 

First off, the dish you roast your chicken in will make a big difference.  I trully love cooking with the above dish.  I suggest you get yourself one if you don’t already have it, such a great investment.  I cook most of my meats in there (roast pork, etc).

When I buy a chicken I never really do it by looking at the kg., I just have a sense of the size and go from there.

However, for this example, just get an average size chicken.

Pre-heat your oven for about 30 minutes at about 450 farenheit (230C)

Meanwhile, make sure the chicken is well emptied.

I stuff my chicken with lots of different things depending on my mood and also on what I have in the fridge.  I find it gives it moisture.

But here is one that I love and I think it’s a perfect spring-summer option.  Stuff your chicken with half a lemon (and you can also add some coriander leaves if you have some).

Then the other half of the lemon, squeeze it all over your chicken once you have set it in the dish.

Add on top of that olive oil and on the top of the breasts put some oregano and quite a lot of pure sea salt like “sel de guérade”.  This is what is going to help your chicken to become crispy. Add some pepper too.  Don’t be afraid to use your hands to rub in the lemon, oregano, oil, salt and pepper.

And lastly, this is the secret of a tender chicken, add about 300-500 ml of water around your chicken.  The water should go almost half way up the chicken’s side.

Set your chicken in the oven with the lid on for 1h.

Once the hour has passed, take off the lid, check if there is still some water, if there is very few left add about 150ml.  Put the chicken back in the oven for another 30 minutes WITHOUT the lid on the dish.  Once that time is up, check if your chicken is golden, if you like it more crispy, you can put your oven on grill mode for about 3-5 minutes but stay close by so that it does not burn the chicken, that depends on the oven.

 

 

 

 

 

 

 

And voilà!!! You should have a well cooked tender and moist chicken with a nice cooking juice.  Serve a nice chicken breast with some rice, cooking juice and full spoon of green plain yoghurt.

Let me know how it goes =)

D.