The simplest chicken recipe there is and perhaps the easiest as well. Add the herb here if you like or see the flavoring ideas that follow. This is the kind of dish you’ll never get tired of, because you can change the flavoring every time you make it.
Friday, 11 December 2015
Fennel and Celery Salad
Fennel is among my favorite cold-weather staples. Oddly enough I like the pairing of fennel and celery. Though their textures are similar, their flavors are so wildly different that the combination is striking. With little more than olive oil, loads of lemon juice, and pepper (and some Parmesan, why not?), they create just about as refreshing an uncooked dish as you can put on the table this time of year.
how to make Eggplant Un-Parmesan
This take on eggplant Parmesan proves that (a) you don’t need a lot of oil to cook eggplant, and (b) you don’t need gobs of cheese to make it delicious. Try using zucchini or portobello mushrooms as variations, or serve the vegetables and tomato sauce over polenta or a more sub-stantial meal. If you can’t fnd whole wheat breadcrumbs
How to makeSpaghetti with Butter and Parmesan
A jumping-off point for many creamy sauces--including the beloved fettuccine Alfredo--and one of the recipes that demonstrates the value of water in pasta sauces: You can use as little as 1/2 stick of butter here and still make a credible sauce, as long as you thin it slightly with the pasta-cooking water. Of course, within limits, more butter is better.
How to make Jollof Chicken and Rice
INGREDIENTS
3 lbs chicken pieces
2 tablespoons oil
1 medium onion, chopped
16 ounces canned tomatoes, cut up
1 1/4 cups chicken broth
1 bay leaf
1/2 teaspoon ground ginger
How to make Lemon drizzle cake
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g self-raising flour
For the drizzle topping
how to make Creamy pasta with asparagus & peas
Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day
INGREDIENTS
- 250g fusilli or your favourite pasta shape
How to make Sautéed haddock with summer veg
Tasty fish and veg main course, perfect for making an impression at a dinner party, by Gary Rhodes.
Ingredients
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