Archives for category: Rice

I often have lying around enough rice to make a lovely casserole with left over veggies, rice and lime juice.

Pan-fry spring onions, courgettes, 1 tin of tuna, salt and pepper and at the last moment, spinach leaves with 1/2 lime juice and salt & pepper.

Serve on top of the rice that has been heated up!
Bon appétit!



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 =)



I hear too many people complaining that they can’t cook salmon, it’s too dry, it burns, it’s too oily, etc.

Here’s a great way to succeed!

My cupboard ingredients:

(this is for one portion)

Foil (or oven safe multibake paper – but I prefer foil, cooks better)

1 Salmon fillet

1 lemon

2 spring onions

Pesto or dill paste

Olive oil

Salt & pepper

550 ml. of water

Cooking cream (liquid)


Pre-heat your oven at 220c

Cut a sheet of foil large enough so that you can wrap your salmon fillet en papillote

Set your salmon fillet skin down

Drizzle with olive oil

Set a lemon slice on top of the fillet

Sprinkle the finely chopped onions

Add a little bit of dill (or pesto) paste on top of the fillet

Salt & Pepper

Seal the papillote

Set it in the baking dish and add the water around (I mention 550ml but that is for my dish – the water should basically come up to about a half of the side of the papillote, so add quantity of water to the size of your dish).  DO NOT forget to add the water, this is going to bring moisture to your fish.

Cook for 25 minutes

Than take out of oven, add the liquid cooking cream (be generous) over the fish in the papillotte

Set back in the oven for 5-8 minutes leaving this time the papillote open

Take out of oven and out of the paper in a plate.  Peel off the skin.  Serve with rice and a slice of lemon.

The result should be tender, moist and creamy.

Bon appétit!