Betty's Healthy Recipes

One of the things I love about bruschetta is that it starts out as a nibble and ends up as a meal.  Here's a Fall take on a summer favorite.  I made these the other day, to nibble on, then had a glass of red, then another bruschetta and all of a sudden we were having a scrumptious dinner. I tried two different approaches, to begin with I just rubbed the toasts with garlic. That was lovely but it needed a little extra interest, so I mixed some ricotta cheese with black pepper, a little Parmesan and a dash of balsamic vinegar, spread the ricotta mixture on the toasts then piled up the mushrooms and other goodies on top.  It added an extra dimension I would encourage you to try. Sadly I don't think I managed to get a picture of the ones with ricotta, they barely made it to the plate. I find a multi grain baguette stands up well to the strong flavors but the choice is yours.

For the mushrooms;

1 packet of mushrooms, I love cremini but really any would do.

A couple of tablespoons of olive oil and a tablespoon or so of unsalted butter

Salt and pepper

2 fat cloves of garlic, one minced and one cut in half for rubbing the toasts

A splash of white wine

Lots of fresh parsley

For the cheese spread topping;

4 oz of fresh full fat ricotta cheese

Black pepper

1 tablespoon of grated Parmesan cheese

A drizzle of balsamic vinegar

The final goodies;

A couple of tablespoons of toasted pine nuts

Parmasan shavings

Fresh parsley or arugla

1 teaspoon of balsamic vinegar

1 tablespoon of olive oil

Multi grain baguette

In a saute pan heat the olive oil and butter.  Clean and slice the mushrooms and add to the pan. 

Add the minced garlic and saute for a few minutes until the mushrooms render their juices.

Add a splash of wine and turn up the heat, add the chopped parsley, salt and pepper.

Cook to your liking (mine would be pretty much done at this point) and remove from heat.

Meanwhile toast the pine nuts and set aside.

Mix the ricotta cheese with the parmesan, black pepper and balsamic vinegar.

Toast the bread.

Mix together the balsamic vinegar and olive oil.

Either spread the ricotta mixture on the toasts or rub with the garlic, top with the mushrooms, pine nuts, parley or arugla and drizzle a teaspoon of the olive oil/balsamic mixture over the top. A sprinkle of sea salt wouln't hurt.

Pour a glass of red and settle in.

I think the title just about sums it up.  Except perhaps I should add gooey.  If you're watching your waistline, read no further.  These are a treat.  I admit that I'm a fudgy brownie fan, not a cakey brownie fan and hand on heart, after careful sampling, I can tell you these are the best brownies I've EVER made.  And that's a lot of brownies.  The added bonus to these delicious morsels is that they take 5, no, 4 minutes to prepare, it's a question of melting and mixing and that's it.  For a completely over the top full sugar blast experience, add a scoop of ice cream (whatever your favorite flavor may be) and a squirt of chocolate sauce.  Ohhhh.

You could add a handful of walnuts and if you're feeling adventurous a handful of dried cherries to the batter.  My lot like their brownies made of pure chocolate, no additions necessary!

Rich, Delectable, Fudgy, Chocolate Brownies.

8 oz best quality chocolate

8 oz unsalted butter

4 eggs

2 1/4 cups of white sugar

2 teaspoons vanilla extract

1 cup of all purpose flour

pinch of salt

1/4 cup walnuts (optional)

1/4 cup of dried cherries (optional)

Heat the oven to 350F

Butter and flour an 8 inch square cake pan.

Melt the butter and chocolate together.  I use the microwave in bursts of 30 seconds.  Put aside to cool.

In a large bowl, beat the sugar and the eggs together until very well combined.

Stir in the chocolate mixture and the vanilla extract.

Sift in the flour and add the salt. Fold into the mixture.

If you are using the walnuts and the cherries, toss them in a tablespoon of flour and fold into the mixture.

Pour into the pan and bake for 30-35 minutes, until set on the top but still a little giggly on the bottom. Start checking at 30 minutes.

Allow to cool thoroughly in the pan before cutting and serving.

Faced with a hungry crew and a packet of boneless skinless chicken breasts last night, I caved into pressure and rustled up some chicken nuggets.  I normally try to do something a little more interesting than nuggets - but I have to tell you that these were scrumptious, especially packed into pitta pockets along with lettuce from the garden, juicy tomatoes, avocado and a drizzle of ranch dressing. 

Chicken Nuggets.

1 packet of boneless, skinless chicken breasts, cut into strips approx 2 inches long and 1/2 inch wide.

2 large eggs

1 cup all purpose flour

Black pepper

Pinch of sea salt

1 cup of Panko breadcrumbs, which give a lovely extra crispy texture (regular dried breadcrumbs are fine if you can't find panko)

1/2 cup grated Parmesan cheese

1 large sprig of fresh Rosemary, minced

Olive oil.

Cut your chicken into the required strips.

Crack the eggs and gently whisk, pour onto a large plate

Measure out the flour, salt and pepper and place on a large plate.

Mix the breadcrumbs, Parmesan cheese and chopped rosemary and place on 3rd large plate.

Line a large baking tray with parchment paper.

Dip the chicken strips into the egg mixture, then the flour mixture, back into the egg and then roll in the breadcrumb mixture.  Place on the baking sheet while you finish preparing the rest of the chicken strips.

Heat a couple of tablespoons of olive oil in a non stick frying pan until the oil is really hot. 

Add  a couple of the chicken strips.  Don't overcrowd the pan, cook in batches as the chicken will not brown properly and will steam more than crisp if the pan is overcrowded.

You will need to add more oil for further batches of chicken.

Once the chicken is cooked through and you have a glorious golden, crispy coating remove from the pan and allow to drain on paper towels.

Arrange your stuffing ingredients on a serving plate and warm your pitta breads in the microwave.

Stuff the pittas with the goodies and dig in.

When I first started cooking I never knew what to do with boneless skinless chicken breasts, now I positively rely on them.  The success of the dish is all in the sauce and not overcooking the chicken.  I made this the other day when time was short (when isn't it) and everyone was hungry (when aren't they). It was one of those 30 minute deals - actually more like 20.  You really can't go wrong with garlic, lemon and herbs and add to that creme fraiche, or cream if you can't find the creme fraiche and some peas and you have a winner of a dinner.

Pan Seared Chicken Breasts with Creme Fraiche.  Serves 6.

6 boneless skinless chicken breasts.
1 small onion
2 cloves of garlic
1 lemon, zest and juice
1-2 large sprigs of fresh rosemary
1 -2 handfuls of fresh parsley
A couple of tablespoons olive oil
1 tablespoon of unsalted butter
Salt and pepper
1 glass of white wine
1 tablespoon creme fraiche
1 cup of frozen peas

If the chicken breasts are thick, lay them between two sheets of parchment paper and pound with a rolling pin to approx 1/4 inch thick.

Very finely chop the herbs.

Season the chicken with a sprinkling of the herbs, salt and pepper.

In a large non stick saute pan heat the olive oil and butter until foaming.

Add the onion and garlic and cook until soft.

Push the onion and garlic to the side of the pan and place the chicken breasts into the pan (don't overcrowd), unless you have large pan you may have to do this in batches.  Saute on a medium heat until the chicken is beautifully golden. 

If the onion and garlic look like they're burning remove them to a serving platter and cover.

Turn the chicken over and brown the other side until it is thoroughly cooked through.

Remove to a platter and cover with aluminuim foil.

Sprinkle in the rest of the herbs, zest, juice of the lemon and the glass of wine.  Turn up the heat until bubbling, then turn down to a simmer, add the frozen peas and cook for a couple of minutes until the peas are bright green.

Remove from the heat, add the tablespoon of creme fraiche and swirl it into the sauce. Don't whisk.

Pour the sauce over the chicken breasts, garnish with more fresh herbs and slices of lemon.

By very quick and easy I mean it takes you 5 minutes to put it in the oven and then you lie on the sofa with a glass of wine for an hour and it's done. I may be showing my age but I consider that not only a good and helpful meal but a very satisfactory evening. Use sweet potatoes or regular potatoes it really doesn't matter.  If you're after extra crispy potatoes put them on their own baking sheet.  This is very close to a Nigella Lawson recipe I'll admit, but honestly I've been doing this for years! For dessert my usual standby of a fruit cobbler always pleases, especially with a healthy scoop of ice cream.

Saturday Night Roast Chicken with Potatoes.

1 4 lb chicken

2 tablespoons of room temperature unsalted butter

A couple of cloves of garlic

Fresh herbs, whatever you have on hand, I used parsley last night

salt and pepper

Harissa spice OR a mixture of cumin, cardamon, cinnamon and coriander.

Olive oil

Baking or sweet potatoes.

Heat the oven to 425 F

Pat the chicken dry and smear the butter all over it.  Sprinkle the chicken with a very liberal hand the salt, pepper, harissa spice or spice mixture inside and out.

Stuff it with the garlic cloves and fresh herbs, place in a baking tray and put in the oven for about 25-30 minutes.

Peel the potatoes.  After the chicken has roasted for the first 30 minutes, remove from the oven, scatter the potatoes around the chicken, toss them in the juices and sprinkle a little extra harissa spice over them.  If you wish to cook them separately, toss them in a little olive oil, sprinkle with salt and pepper and spice mixture and place on another baking sheet and place in the oven.

Place back into the oven and roast for approximately another 45 minutes or until they are thoroughly cooked through and the chicken is a gorgeous golden brown.

To serve, I left this in the pan and let the vultures devour it in their own fashion.

While dessert rested patiently on the side.

I was wondering around the supermarket the other day doing my usual "what on earth am I going to cook for dinner" routine.  No more chicken. I'm trying to cut down on red meat. Not pasta, not again, too many carbs. Then I spied their lovely shiny black, blue shells nestled in a mound of ice.  Mussels! The first time I ever ate mussels was in the Channel Isles just off the south coast of England, on holiday with a school friend.  I was enchanted.  It was sunny and warm, people spoke French and being about 13 or so I felt I was on a wonderful adventure.  Every time I've eaten mussels since I'm reminded of that lovely holiday and still feel transported back to the warm, sunny beach.

Not only does this taste fantastic, they're REALLY quick and easy to cook.  I like to serve them with a warm baguette (with plenty of butter if you're in the mood) to sop up the delicious broth and a salad on the side. 

Ingredients;

2 - 2 1/2 lbs of mussels

1 shallot or small onion

Salt and pepper

2 tablespoons of olive oil

1 tablespoon of unsalted butter

4 cloves of garlic

3/4 cup of dry white wine

Fresh parsley

If you can buy your mussels ready cleaned go ahead and do so, it will save you lots of time.  If not, soak the mussels in a large bowl of iced water for about an hour.  Most of the sand will fall to the bottom of the bowl.  Then go through each mussel and remove the "beards" and wash under cold water.  Discard any mussels that are already open.

In a large saucepan or Dutch oven heat the butter and oil.  Add the shallot, sprinkle with the salt and pepper and saute until soft and just turning golden.  Don't burn!

Add the garlic cloves.

Then the mussels, wine and parsley.  Put a lid on the pan and steam.  The wine should be bubbling and the mussels will open.  Discard any that don't.

Pile into a large bowl.  Provide another bowl for the empty shells and plenty of napkins.  This can be a bit of a messy business.  Don't forget to luxuriate in the broth!

These are a treat.  Since I have been confided to the house with a pulverized ankle my cooking style has entirely changed.  I used to be in a tearing hurry ALL the time, no time to simmer or slow cook.  Now there's all day to simmer and slow cook and the results not only smell wonderful but taste pretty darn good too - these ribs are proof.  I braised them for about 3 1/2 hours on a low heat during the afternoon, whipped up some veggie mash (parsnips and potatoes and way too much butter) and had a happy family when they came home that evening. And the lovely thing about these luscious ribs is - they're SOOO easy to make.

Braised Beef Short Ribs.

4-5 lbsof bone in beef short ribs, trimmed of excess fat
2-3 tablespoons oliveoil
Saltand pepper
1teaspoon of cumin
1onion, finely chopped
3carrots, peeled and chopped
2 tablespoons of brown sugar
1/2cup tomato ketchup
¼cup of Dijon mustard
1/3cup of soy sauce
¼cup of red wine
32oz beef stock
1tablespoon of room temperature unsalted butter
1tablespoon of cornstarch

Heatthe oven to 325F

Trimthe ribs of any excess fat.

Liberallysprinkle with salt and pepper and a touch a cumin.

Heata couple of tablespoons of olive oil in a large Dutch oven or pot. 

Brownthe ribs until they have a nice crust, give yourself plenty of time, this cantake up to 30 minutes with 5 lbs of ribs. You will probably need to do this in batches, cover the browned ribswith aluminum foil while you are working on the next batch.

Whenthe ribs are browned, keep them covered with foil while you saute the onion andcarrots for approximately 5-8 minutes.

Addthe sugar, ketchup, soy sauce, wine and mustard, combine thoroughly. 

Placethe ribs back into the pot.  Gently pourover the beef stock.  Bring to the boil,turn down to a simmer.  Cover with atight fitting lid. 

Placein the oven and bake for approximately 3 1/2 hours or until the meat is falling offthe bones.

Removefrom the oven, spoon the ribs out of the pot and place on a warm servingplatter, cover with foil.

Skimoff any fat from the sauce in the pot. 

Ina small bowl mix the butter and the cornstarch to a paste.  Add a tablespoon of the sauce to thecornstarch mixture and combine well.  Addthis back to the sauce. Stir thoroughly and simmer for 5 minutes.

Toserve, place the mashed root vegetable on a large platter, lay the short ribson top of the mash, spoon over the sauce and sprinkle with parsley.

MashedRoot Vegetables.

4large baking potatoes
4large parsnips
1stick of butter

 4oz heavy cream or whole milk

Saltand pepper

Peelthe potatoes and parsnips and cut into medium sized chunks.

Bringa large saucepan of water to the boil. Add the potatoes and parsnips cook until very tender.

Drain,add the butter, salt, pepper and cream and mash until fluffy.  Add more butter or cream if needed.  

Orecchiette with Roasted Cauliflower, Lemons, Pine Nuts and Black Olives

http://insideabritishmumskitchen.blogspot.com/2011/10/pasta-with-roast-cauliflower-lemon-and.html

and

Fusilli with Sausage and Tomatoes

http://insideabritishmumskitchen.blogspot.com/2011/11/speedy-weeknight-pasta-with-sausage.html

I'm just loving my cooking classes with Chef Hangout.  It's such a great idea, cooking classes via your computer in the comfort of your own kitchen.  No long commute required, it's very economical and most importantly, fun.  The fun part, I believe is because you're with people who share a love of cooking and interest in food.  I've cooked eggs with a lovely chef in Australia, soups with ladies in California and pasta with some groovy girls from Pennsylvania. Last  night I taught the two pasta dishes above and I'm happy to say I've enough pasta in the fridge to last the girls all week. 

If you're interested, check out the site http://www.chefhangout.com/ there are some incredible chefs and a world of culinary interest.  Wouldn't it be fun to cook together!!

This is a  meal all in it's own natural container.  I always get excited when visiting the farmer's market and come home laden with all sorts of various squash but no idea what to do with them, squash is not a native of England, so they're still a bit of a novelty for me. There's a little of everything here, vegetables, whole grains, (as I used wholewheat couscous) meat and a touch of sweet from the cherries and the maple syrup.  I made the stuffing separately and then filled the squash before serving, I think you get a brisker, cleaner taste of all the flavors that way.

Acorn Squash Stuffed with Sausage, Couscous, Leeks and Dried Cherries.

2 acorn squash, the tops sliced off and the insides scooped out.

Canola oil

2 tablespoons of maple syrup

For the stuffing.

1 cup of wholewheat couscous

1 tablespoon of unsalted butter

2 tablespoons of olive oil

1 onion, finely chopped

2 leeks, finely chopped

2 sticks of celery, finely chopped

1/4 cup of dried cherries

2-3 Italian sweet sausage, skinned and crumbled

3/4 cup of dry white wine

salt and pepper

fresh sage

Heat the oven to 375 F.

Slice the top off the squash and remove the insides.  Slice a tiny piece off the bottom so the squash stands up straight.

Paint the outside and inside of the squash with canola oil.  Add a tablespoon of maple syrup and a tablespoon of water to the inside of each squash.  Wrap it loosely in aluminum foil.  Place in an oven proof dish and pour 1/2 cup of water in the dish.

Cook for 1-1/2 hours depending on the size of your squash.  It's vital that the squash is thoroughly cooked through and nice and soft.  Chewy squash is not what we're after.

Meanwhile make the stuffing.  Pour the olive oil into a large saute pan, add the onions and a sprinkling of salt.    Cook on a low heat until just caramelizing.

Add the celery, sage and leeks and cook for a further 5 minutes or so.  Remove from the pan.

Crumble the sausage into the pan and break up with a fork.  Cook well until the sausage is browned.  Add the vegetables back along with the white wine and cherries, turn up the heat and cook for 2 minutes.  Remove from heat.

Make the couscous - refer to the packet instructions. When cooked add to the sausage mixture and combine.

When the squash is thoroughly cooked, remove from the oven, carefully remove from the aluminum foil and place on a serving plate.  Spoon the stuffing into the squash, topping with a sprig of sage and a drizzle of maple syrup.

"Classic" never goes out of style.

Chocolate and Vanilla is surely the all time favorite flavor combination.

Scrumptious.

I don't know about you, but I actually find baking cookies quite challenging.  They're either dry, burnt or too gooey.  I really didn't have high hopes for these as I was rattling around in the kitchen last night.  When they cooled I decided to be totally decedent and frost them, then stick them together like some sort of edible craft project. I have to admit they were wonderful.  The cookies were crumbly and oh so chocolately and the frosting was creamy and voluptuous.  If I make any more of these I'm going to get voluptuous.

The motley crew loved them too.  I had to rescue the last one and hide it for my husband before they inhaled the lot.

Chocolate Sandwich Cookies with Vanilla Frosting.

1 cup unsalted butter
1 1/2 cups sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups all purpose flour
1 cup cocoa powder (I used Hershey's)
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt

Vanilla Buttercream Frosting.

6 oz unsalted softened butter
1 tablespoon vanilla extract
2 cups sifted confectioner's sugar
1/4 cup - 1/3 cup milk

Heat the oven to 350F

Cream the butter and the sugar until light and fluffy.

Add the eggs one at a time and beat until thoroughly combined.

Sift the flour, cocoa powder, baking powder, baking soda, salt together and add to the mixture.

Stir to combine. The mixture will be quite stiff.

Refrigerate for at least 30 minutes.

Line two large baking sheets with baking parchment paper.  Take a tablespoon of the dough at a time, roll it into a ball in the palm of your hands and place it on the baking sheet. 

Press down on the top of the dough balls with the tip of a fork dipped in cocoa powder to flatten slightly.

Bake for 8 - 10 minutes. Check after 8 minutes, the cookies will harden a little on cooling.

Allow to cool thoroughly before frosting.

To make the frosting combine all the ingredients in the bowl of an electric mixer.  Add only 1/4 cup of milk to begin with, if the mixture is very thick slowly add a little more milk.  If it's too thin, add a little more confectioner's sugar.

Frost the cookies and sandwich together.

I always feel slightly guilty for so thoroughly enjoying July 4^th.  As a British girl should I really join in the celebrations with such gay abandon?  I think enough water has flowed under the bridge (or across the Atlantic) to harbor any miffed feelings about being booted out of the Colonies. 

July 4th parties seem to beg for cupcakes.  These delectable creamy  little cakes please everyone.  There's nothing quite like lounging on a porch chair, licking the icing off a cupcake and watching the fireworks on a warm summer night.

Vanilla Cupcakes.

6 oz of unsalted butter
1 ½ cups of sugar
3 large eggs (at room temperature)
1 tablespoon of vanilla extract
2 cups of all purpose flour
1 ½ teaspoons of baking powder
½ teaspoon of baking soda
Pinch of salt
¾ cup of whole milk (room temperature)

Method;

Heat the oven to 350F

Line two cupcake trays with liners.

Mix together the butter and sugar until very light and creamy.

Add the eggs, one at a time, scraping down the bowl after each addition.

Sift together the flour, baking powder, baking soda and salt.

Pour the milk and vanilla into a measuring jug.

Add half the flour mixture to the butter/sugar/egg mixture and combine gently.

Add the milk and vanilla, combine, add the remainder of the flour mixture and combine.

Spoon the batter into the cupcake liners so that they are just over half full.

Place in the oven and bake for approximately 12- 15 minutes.  The cupcakes are done when they are risen and golden.

Remove from the oven and allow to thoroughly cool before frosting.

Vanilla Frosting.

4 oz unsalted butter (room temperature)
1 tablespoon of best quality vanilla extract
¼ cup of whole milk
3 cups of confectioner’s sugar
Pinch of salt

Beat all the ingredients together until creamy.  If the mixture is too thick add a little more milk.  If it’s too runny, add a little more confectioner’s sugar.

Dollop a good sized amount on each of the cooled cupcakes, decorate with flags, sprinkles or berries of your choice.

This is what happens when there's a snow day and your children are home. Butter, chocolate and cookies.  These are the ultimate children's comfort treat (adults quite like them too). The only problem is you have to wait a couple of hours to let them set, which is a test of self control.  This started off as a Nigella Lawson recipe, she suggested using mini marshmallows which I'm sure would have been fantastic but I didn't have any and they were still wonderful and everyone had a smile on their face, how often can you say that!

I suppose you could add all sorts of goodies if you felt the need, pistachios, dried cherries, cashews, the list is endless....

Chocolate Cookie Crunchy Snowy Day Treats.

10 oz chocolate chips

1/4 cup of corn syrup

1 stick of butter

3/4 of a packet of Rich Tea Biscuits

Melt the chocolate, corn syrup and butter together until smooth.  Set aside 1/2 cup of the mixture.

Bash the cookies until the are in lumps and crumbs.  Add to the chocolate mixture in the pan.

Pour the chocolatey cookie mixture into a 8 inch non stick pan.  Smooth out as best you can.

Pour over the reserved chocolate and smooth over the top.

Place the pan in the fridge for at least 2 hours or overnight.

Dust with confectioner's sugar and cut into squares.

With fifteen inches of snow on the ground the time was right for some fairly substantial winter comfort food. I think this sums it up pretty well.  Like almost everything I cook it's fast and easy to put together.  Brown the sausages, chop up some onions and peppers, cheat with a couple of bottles of pasta sauce and boil up some water for the gnocchi.  It's as simple as that and packs a wonderful tasty punch.  Use good quality sausages though, these were chicken but pork would be delicious.

Sausage, Peppers and Gnocchi.

6-8 sausages, chicken or pork

2 red peppers, cored and sliced

2 onions, peeled and quartered

2 bottles of your favorite pasta sauce (I used Rao's)

Salt and pepper

2 packets of store bought gnocchi

Fresh parsley

Heat the oven to 375 F

In a large saute pan brown the sausages.  It's worth taking the time to do this properly, you may have to do it in batches.

Pour the tomato sauce into a baking pan, add the chopped up peppers and onions. Stir to combine.

Add the browned sausages.  Cover with aluminum foil.  Place the baking pan on a baking tray and place in the oven.  Bake for 30 minutes.

After 30 minutes, remove the foil and cook for a further 30 minutes.

Meanwhile boil the water and cook the gnocchi.  Serve with Parmesan cheese and a sprinkling of fresh parsley.

England was wonderful as always, but it's nice to be back.  I've learned a new skill which I'm having tremendous fun with.  I'm chopping up my own chickens.  Well, not really my own as in running around the garden, I mean the ones wrapped up in plastic in the supermarket.  I decided it was time I learned how to carve it up into 10 perfect (well almost) pieces.  I found a you tube video and hey presto I've already cut up two this morning.  It's such fun. It's strange that as a former vegan I'm seriously contemplating a career in butchery. Anyway, the question is, what do I do with all these perfectly them and adding a lip smacking mushroom gravy.  Turns out, it was a great place to start.

Roasted Chicken marinated in White Wine, Rosemary and Garlic with a Luscious Mushroom Gravy.

1 large chicken, cut up into 10 pieces

1 onion

4 cloves of garlic, minced

Fresh rosemary

Salt and pepper

2 cups of white wine

2 bay leaves

Juice and zest of a lemon

For the mushrooms.

1 tablespoon of butter

1 splash of olive oil

1 packet of baby bella mushrooms (or your favorite)

A handful of finely chopped parsley

A splash or two of white wine

Salt and pepper

For the gravy.

1 cup or so of chicken broth

1 tablespoon of butter

1 tablespoon of flour

In a large zip lock bag place the chicken and all the marinade ingredients.  Place in the fridge and leave for 12- 24 hours.

Heat the oven to 350 F

Put the chicken and the marinade ingredients into a roasting pan and place in the oven.  Roast for approx 45 minutes to an hour.  Baste frequently to enhance the wonderful golden color. 

When the chicken is thoroughly cooked and golden, remove to a platter and cover with aluminum foil.

Place the roasting pan on a burner to make the gravy.  Depending on how much liquid is in the pan, add the wine and chicken broth.  Bring to the boil and stir. 

Mix the tablespoon of butter with the flour and stir into a paste.  Add one tablespoon of the gravy to the flour paste and mix.  Add this to the gravy and stir continually until you have smooth rich gravy.  Add more chicken stock if it looks too thick.  Reduce the heat to a very low simmer.

Meanwhile cook the mushrooms.  Quarter the mushrooms.  Heat the butter and oil in a saute pan, add the mushrooms and cook on a medium heat.  Sprinkle with salt and pepper. 

When the mushrooms start to yield their juices add a splash of white wine and the herbs.  Cook for a further 5 minutes or so until cooked through but holding their shape.

Scatter the mushrooms over the chicken, pour over some of the gravy, reserving the rest and placing it in gravy boat.  Sprinkle the chicken with some fresh parsley or rosemary, lemon wedges and serve.

I once read in an Italian cookbook that if you have eggs in the fridge you have a meal.  The author  referred to the eggs as "pearls from the hen house" which I thought was a rather lovely way of describing them.  Well I had eggs, some mushrooms, grape tomatoes and some parsley.  Plenty of ingredients for a wonderful lunch.  I roasted the tomatoes at a high heat in the oven while I cooked the omlette then scattered them over the top with a sprinkle of parsley. The secret to a beautiful looking omelette is of course a non stick pan!

Mushroom Omelette with Oven Roasted Tomatoes.

1 carton of mushrooms (I used cremini) wiped and chopped

1 tablespoons olive oil

2 tablespoons unsalted butter

Sea salt and fresh ground black pepper

Fresh parsley

A hearty shake of Worcestershire sauce,

2 tablespoons unsalted butter

4 eggs, lightly beaten

Sea salt and freshly ground black pepper

1 small carton of grape tomatoes

1 scant tablespoon of olive oil

Sea salt and freshly ground black pepper

Heat the oven to 425 F

Place the tomatoes on a baking sheet, lightly cover with olive oil, sprinkle with salt and pepper. Place in the oven to roast.

In a saute pan heat the olive oil and butter until the butter is foaming.  Add the mushrooms and sprinkle with a touch of parsley, salt and pepper, saute for approx 4-5 minutes until the mushrooms are cooked. Remove from heat and set aside.

Heat a tablespoon of butter another pan for the omelette.  When the butter is hot, swirl it in the pan, add the eggs, allow to cook for about 2 minutes.  Remove from heat and shake the pan to revent any of the egg sticking.  Return to the heat. 

Place the mushrooms and another sprinkle of parsley in the middle of the omelette.

Allow to cook for a few minutes.  Roll the edges over the mushrooms, gently turn the omlette over so the seam is face down in the pan.  Allow to cook for a further 2 minutes or so.

Gently ease the omelette onto a plate.  Remove the tomatoes from the oven, scatter over the top of the omelette along with any leftover mushrooms,fresh parsley and a sprinkle of salt and pepper.

"How?' you ask. "How could you possibly eat an entire steak the day after Thanksgiving?" As wonderful as a roast turkey is, it doesn't compare with a juicy, grass fed, organic, unbelievably succulent steak.  YUM.  I can't claim this is a recipe but the simplicity is the beauty of it. Sprinkle some salt and pepper on the meat, give it a quick sear, add some sauteed spinach and you have a meal that will make your taste buds sing.  Plus - there's no carbs - you know where I'm going with this!

I should have got a picture of the steak when sliced, but the vultures were circling, ready to devour every morsel.  I like my steak pretty rare, I cooked it 4 minutes each side and let it rest for 5 minutes under aluminum foil.  My squeamish children like it well cooked, can you believe 6-8 minutes per side and then covered and left to rest. The secret is a REALLY hot pan.

New York Strip Steaks, the best quality you feel comfortable paying for.

Olive oil

Freshly ground black pepper

Maldon Sea Salt

Heat a grill pan or large saute pan until it's really hot.

Cut the excess fat off the steaks.

Smother them in olive oil, sprinkle very liberally with salt and pepper.

When the pan is almost smoking, lay the steaks down, don't crowd them otherwise they will steam and not sear - definitely not what we're after here.

Don't move them for 4 minutes, then flip over and cook for another 4 minutes.  You may need to turn down the heat for fear of setting fire to the kitchen.  

Depending on the thickness of your steaks and how rare you like them, remove to a platter and cover with foil.  Allow to rest for 5 minutes before slicing and serving.  Sprinkle with more salt and pepper if desired.