Recipes                                                           To: From the kitchen                                                     Home Can't find the recipe you are looking for - please check out the main page Chicken Recipes Poulet Sauté Marengo 1 chicken, cut into pieces salt, peper and sugar to taste 3 t olive or salad oil 1 onion ½ to 1 t flour 3 tomatoes 1 - 2 t tomato puree(tinned or fresh) 6 t veal or beef stock clove of garlic mixed herb 14 small onions (pickling onions freshly boiled) 14 button mushrooms, tinned coutons( ½ ince cubes of bread fried in oil) mushrooms liquid drained from the tinned button mushroom 6 t dry whit wine olives finely chopped Fry the chicken in hot oil until brown.  Remove from the saucepan.  Fry the onion until a light golden colour.  Add the flour and fry until lightly browned.  Add the slices of tomato (skines removed), tomato puree, mushroom liquid stock, wine, salt, peper, sugar, clove of garlic and mixed herbs (tied in butter muslin).  Mix thoroughly, heat and add the chicken. Stew until tender. Turn the meat onto a firly deep heated platter and place the boiled onions and croutons on top.  Pour over the hot sauce. Garnish with the parsley and olives.  For variation, you can arrange lobstr or crayfish tails filled with boiled rice, around the chicken, if the platter is large enough. PS.  After the chicken has been browned and the sauce made, this dish may also be bakd in a casserole in the oven and garnished with the onions, croutons, parsley and olives just before serving. Microwave Chicken and liver in Brioche pastry 75g  Butter Large onion, finely chopped 150g  Mushrooms 500g  Chicken livers, coarsely chopped salt and fresly ground black pepper 75ml  Cream Dough 400g  Flour 10g  Instand dried yeast 5ml  Salt 150g Butter 125ml  Milk  Eggs Micorwave the butter on 100% power, about one minute.  Add the onion and mushrooms, microwave on 100% power, about three min.  Add the chicken livers, cover and microwave for about 10 min, stirring twice during cooking. Cool slightly.   Season to taste.  Add the cream.  Process until smooth. Dough Sift the flour and add the dried yeast, salt and butter. Microwave the milk on 100% power, bout one min.  Add the milk and the eggs.  Knead the dough with an electric mixer for five min.  Leave to rise until double in size.  Roll out two thirds of the dough to fit a 28cm loaf dish.  Grease or spray a loaf dish with Spray and Cook.  Line the base and sides with the dough.  Fill the cntre with the pâté.  Roll out the remaining dough and cut a piece big enough to form a lid, scallop the edges and brush with beaten egg.  Bake on combination. Easy Dinner Recipes: Roast Chicken and Roasted Root Vegetables Easy dinner recipes make life so much easier for us. As much as we want to make healthy food choices for ourselves and our families, busy lives sometimes makes it difficult. With a few easy dinner recipes in your recipe box it's a cinch. This is a complete meal that bakes in the oven at the same time. With just a little bit of preparation time you can pop the whole meal in the oven and go off to spend your time doing things other than stirring and watching. Come back in a bit and dinner's done. Couldn't be easier or more delicious. Roast Chicken 1 whole chicken, about 3lbs butter salt and pepper 1 whole bulb of garlic (optional), with the outside papery layers removed Preheat the oven to 375ºF. Wash and dry the chicken. Thoroughly rinse and dry the inside cavity as well. Salt and pepper the cavity and place the whole bulb of garlic inside. Take your finger and slide it under the breast skin. Place dabs of butter in 2 or 3 spots on each side of the breast, under the skin. Take about 2 ounces of softened butter and spread it over the chicken with your fingers. Salt and pepper the outside of the chicken to taste. Arrange the chicken in a covered roasting pan. Roast at 375ºF for about 1 1/2 hours, basting occasionally to keep it moist. Carve and serve. Roasted Root Vegetables Potatoes, peeled and cut into 2" wedges Sweet potatoes, peeled and cut into wedges or sliced straight across into thick slices Sweet onions, peeled and cut into wedges Carrots, peeled and cut into long thick sticks Olive oil or vegetable oil 1 tablespoon dried rosemary Salt and pepper Begin preparing the vegetables as soon as the chicken is in the oven. Oil a 13"x9" glass baking dish. Place the cut vegetables in the baking dish. Drizzle oil over the vegetables and mix to coat them all. Salt and pepper the vegetables. Sprinkle dried rosemary over them. When the chicken has been in the oven for 30 minutes, put the vegetables in. Roast the vegetables, uncovered, for about 1 hour, until all are soft. The onions will be a bit carmelized and nice and sweet. Note: Try varying the vegetables in the mix. Parsnips would be nice as well. You can also add a bit of garlic if you are a garlic lover. That's it! Dinner's ready!