New potato salad
10 small new potatoes
Grated sea salt
1 small table-spoon of butter
1 table-spoon of olive oil
1 hand full of thyme
1-2 chicken breasts
Grated pepper and sea salt
1 lemon slice (1/2 -1 tablespoon of juice)
4 basil leaves
Butter and oil for the pan
Make Lemon Chicken & New Potato Salad
Wash the potatoes well to get rid of any dirt. Boil the potatoes until they are cooked, check with a knife, if it slides into the potato without resistance it is ready. Drain the ready boiled potatoes and add them to a bowl. Pour over olive oil and add the butter. Use a pair of scissors to cut the thyme and grate sea salt and black pepper over the potatoes, mix well. Serve with Bean and Radish salad.
The potatoes and the salad fit well with other types of meat as well. The second time I made this dish I made it with pork chops. I used thyme instead of basil and I didn’t use lemon. Rub, salt, pepper and chopped thyme onto the meat and fry it on medium heat in a mix of butter and oil.
Oven baked chicken and sauce Bretagne
450 grams of chicken filets
2-3 garlic cloves
3/4 of a red pepper
1 deciliter of water
40 grams of butter
1 small onion
1 finely chopped garlic clove
1 deciliter of cream
1 deciliter of creme fraiche
1 small tablespoon of tomatpuré
1/2 a dice of chicken stock
Salt and pepper
One small handful of finely chopped parsley
6 medium sized potatoes
1 small bunch of spring onion
100 grams of bacon
75 grams of cheddar
Salt and Pepper
Making Oven Baked Chicken with Party Potatoes
Wash the potatoes and put them in a preheated oven, 200 degrees Celsius for 40 minutes. While the potatoes bake you cut tomatoes and spring onions, and fry cut bacon strips crispy. You should now have time to start on the chicken.
When the potatoes are done, slice off 1/3 of the top and scoop out the pulp, making it into a boat-shaped shell. Prepare the pulp like you would mashed potatoes, using sour cream (3 spoons), milk (3 splashes), and butter (2 spoons) to your taste. Season with salt and pepper. Paprika powder might also give it a nice flavour. Now add a little bit of shredded cheddar to the mix, then gradually the veggies & bacon (*but don’t use it all). Spoon the mashed mixture back into the boats til they are full. Decorate the top with cheddar, then with veggies and bacon. Pop the potatoes back in the oven for 10-15 minutes so they can heat up again and the cheese becomes melted. When they are done you can have your potato NOMathon!!!
Rinse the chicken breasts and slice of any bits you don’t like. Make holes in the skin with a knife and stuff it with finely cut slices/pieces of garlic cloves, about 6 per chicken breast. Add the chicken breast to an oven proof dish. Now you start on the sauce. Add red pepper and water to a food processor and spin until it is nicely mixed. Add butter to a sauce pan and toss in finely chopped garlic. Add the rest of the ingredients except for parsley, salt and pepper and let boil up. Let boil for five minutes and add parsley, salt and pepper by taste. Pour the sauce over the chicken and kick it in the oven. Takes about 13-15 minutes, it differs from oven to oven. Try to time it so that you put the chicken in at the same time as the oven potatoes.
Inspired by Christina
400 grams of chicken breast
3 cloves of garlic
3 tablespoons of greek yoghurt
Clean and cut the chicken in slices. Add to a bowl with finely chopped /pressed garlic and yoghurt. Let it marinate while you boil up some water for rice and start on the peanut satay sauce.
Peanut Satay Sauce
1 tablespoon of sunflower oil
1 tablespoon of red curry paste
2 tablespoons of peanut butter
1/2 tablespoon of cane sugar
1 tablespoon of lemon or lime juice
2 decilitres of coconut milk
Heat the oil in a frying pan, stir in the curry paste and let simmer for 2-3 minutes. Add the rest of the ingredients and let come to a boil. Turn down the heat and let simmer for another 5 minutes. Add the now marinated chicken to the sauce and let boil for another 5-10 minutes until cooked through. Serve with rice and salad.
150 grams of chicken breast
Spices (salt, pepper, paprika …)
I found that wraps are really nice snacks to have when not so hungry, so this is my favourite kind.
Cut the chicken in small pieces and fry with oil or butter and some spices (I used salt, pepper, paprika and thyme). Then just kick the chicken, the slices vegetables, a bit of creme fraiche and some grated cheese into the wraps, roll them up and enjoy. Really nice, easy and straightforward. And also delicious :)