Tomato, parsnip,carrot and basil soup
2 Challotes or one red onion sliced
Quarter of red/yellow/green piper sliced into small pieces
Three small carrots sliced
New potatoes sliced small
Small tomatoes three or four halved
Sea salt and pepper
Juice of one orange and lemon and some honey
Also Aramat and some dry herbs of choice mixed spice and little olive oil over potatoes and tomatoes
Add all ingredients leave potatoes and tomatoes for top put in conventional oven at 200 for 50 mins cook till golden and ready good with cauliflower and cheese sauce
Chicken Tagliatelle with Lemon
1 lemon plus zest
Good pinch or two of Thyme dried herb & mixed herbs plus Aromat
Salt and pepper
Strips of chicken into small bite size pieces (chicken is grilled in conventional oven). 179grams for one person.
2 Tagliatelle pasta
8 small baby tomatoes halved
1 challotte or half red onion chopped
Small sprinkle of white cider vinegar
You might have seen similar but this is my take on grilled chicken in a conventional oven!!!
Put grill up to full and heat.
Meanwhile prepare chicken by putting in oven proof dish (small lasagna dish I used) remember cut chicken into bite size pieces.
Wash hands grate zest of lemon and then juice the rest of lemon sprinkle zest over chicken and pour juice in
Add all herbs and season along with white cider vinegar to taste. Massage all ingredients into chicken.
Wash hands again add, challotte or half onion chopped, tomatoes halved and olive oil and little more salt put all this in grill.
Keep close eye on turn grill down slightly and take out and turn occasionally so as chicken is cooked thoroughly and completely. This takes about 25 mins in hot grill.
While chicken is cooking put the Tagliatelle in boiling water and cook as per packet instructions.
Once pasta is ready keep about 170ml back with the pasta put back on heat add the cooked chicken, tomatoes, challotes (all from lasagne dish) into pot continue to cook on simmering heat for five to ten minutes should have lovely sauce from herbs and tomatoes and onion and chicken be lovely and tender. Lovely easy dish to make.
Make sure all ingredients are mixed in pot and serve.
Penne pasta mix
1 lemon (juice only)
Tin of chopped tomatoes
3 challotes finely sliced
Good splash of extra virgin olive oil (fry challotes first in pan)
Good Sprinkle of mixed herbs/ coriander/ garlic granules/chilli powder mild to taste
Balsamic vinegar of Modena good splash at end of 15 mins cooking the sauce
200g penne pasta (cook for 15 mins or to taste)
Fry challotes in good covering of extra virgin olive oil
Add tin of tomatoes, lemon juice along with herbs and seasoning allow to reduce for 15 mins add good splash of balsamic vinegar at end.
Add the already cooked penne pasta cook till all pasta covered put into dish and cover with grated cheese of choice and serve.
Picture taken before went in oven!!
Pound of mince
1 tin chopped tomatoes + good pinch mixed herbs
White/cheese sauce (good nob butter, flour, milk season and then add cheese)
5 vine tomatoes
Cook mince for one hour and season, add tin chopped tomatoes and mixed herbs to own liking. Cook for further five minutes then allow to cool.
Make cheese sauce to own liking as well.
Then in oven proof dish layer one of mince then lasagna then white sauce top with a layer of fresh vine tomatoes and repeat till all used up.
On top of last layer of tomatoes grate some cheese and put in oven at 180 for 45/50 mins till all cooked and golden on top.
It’s very good!!