Wednesday, May 16, 2012
Monday, February 20, 2012
chicken
Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tinfoil tray.
Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil. Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.
© David Loftus
roasted chicken breast with cherry tomatoes and asparagus
servings
1
1
method
Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tinfoil tray.
Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil. Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.
try adding small potatoes around tray too. swap tomatoes for capsicums?
Cod with Wine & Sun-Dried Tomatoes
Submitted by: MAISIEMAMAA wonderful fish dish that is made perfect with a large serving of steamed vegetables.
Number of Servings: 4
Ingredients
- 1 lb (500g) cod fillets, cut into serving size pieces
1 tbsp vegetable oil
2 garlic cloves, chopped fine
1/2 tsp (2ml) salt
1/4 tsp (1ml) pepper
1/2 tsp (2ml) thyme
1/3 cup (75ml) white wine
6 sundried tomatoes (packed in oil), cut into small pieces
1 small lemon, sliced thin
Directions
Brush cod fillets with oil and sprinkle with garlic. Sprinkle with salt, pepper & thyme.
Place fillets in baking dish and add wine.
Top with sundried tomatoes and lemon slices.
Cover with foil and bake at 375 for 20 minutes or until fish flakes easily when tested with a fork.
Serve with vegetables!
Number of Servings: 4
Place fillets in baking dish and add wine.
Top with sundried tomatoes and lemon slices.
Cover with foil and bake at 375 for 20 minutes or until fish flakes easily when tested with a fork.
Serve with vegetables!
Number of Servings: 4
Cod over spinach and tomatoes
Submitted by: ANDREALIANNEyummy, full of flavour!
Number of Servings: 1
Ingredients
- 1 cod fillet
1-2 cups spinach
1 can diced tomatoes
1 tbsp parmesan cheese (light if you can find)
Directions
Makes a large serving for one, or 2 small servings for 2 people.
preheat ovent o 300 degrees f.
wash spinach, lay in casserole dish.
put cod on top of spinach.
pour tomatoes over fish and spinach and sprinkle cheese and pepper over top.
bake until fish is cooked through, until it flakes.
Number of Servings: 1
preheat ovent o 300 degrees f.
wash spinach, lay in casserole dish.
put cod on top of spinach.
pour tomatoes over fish and spinach and sprinkle cheese and pepper over top.
bake until fish is cooked through, until it flakes.
Number of Servings: 1
Baked cod with a herby crust
Ingredients
Preparation method
- Heat the oven to 200C/400F/Gas 6.
- Mix together the herbs, garlic and oil. Stir in the breadcrumbs and season well.
- Spread this mixture over the fish.
- Put the fish on a baking sheet and bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily.
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