Baked quail recipe

Ingrédients :

6 cailles
2 échalotes
1 oignon coupés finement
De la sauce de soja
1 cs d’huile d’olive

Direction :

Étape 1: Assaisonner les cailles d’un du mélange des échalotes,oignon, un peu de sel,du  poivre, de la sauce de soja et 1 cs d’huile d’olive et mélanger le tout et les mettre dans un sac de congélation pendant 15 à 30 minutes.

Étape 2: Allumer le four à 180° degré pendant 15 min  et  avant de passer les cailles au four rajouter la sauce chinoise (sauce de soja) .

Puis enfourner pendant 30 à 45 minutes, jusqu’à ce que les cailles deviennent très bien cuites.

Servir avec  du riz , de l’attiéké  ou des légumes .


Baked Chicken Recipe


  • 1 chicken cut
  • 100g butter
  • ½ glass of breadcrumbs
  • 1 tea glass of lemon juice
  • 1 pot of small swiss
  • 3 cloves of garlic
  • Salt
  • Black pepper
  • Turmeric


  1. Wash and rub chicken with salt.
  2. In a bowl, combine the lemon juice with crushed garlic cloves, oil, salt, turmeric and pepper.
  3. Pour this mixture over the chicken pieces and marinate for 30 minutes.
  4. Drain them and then put them through the breadcrumbs.
  5. Butter a baking pan and arrange the chicken pieces.
  6. Bake the breaded chicken in the oven for 35 minutes.

Baked Diet Nems


For the Nems:

  • 3 chicken breast
  • 200 g cooked roasted shrimp
  • Mint chiselled
  • 200g of fresh soybean shoots
  • 1 yellow pepper
  • 2 carrots
  • 1 tbsp soy sauce
  • Colza oil
  • lemon juice
  • Fresh ginger
  • 10 leaves of rice

For the sauce Nems:

  • 2 tbsp Nuoc Mam Sauce
  • 8 cs of water
  • 1 tablespoon sugar
  • 1 tsp garlic
  • 1/2 tsp hot pepper


Step 1: Brown the 3 chicken breasts in a non-stick frying pan.
Wash and peel the pepper, and the carrots into mini sticks.

Step 2: In a salad bowl, combine soybean shoots, shrimp, chopped mint, peppers and carrots, add chilled chicken breasts and cut into strips. Drizzle with 1 tbsp soy sauce, 1 tbsp rapeseed oil, 1 drizzle of lemon juice, and add finely chopped fresh ginger (equivalent to 3 cc).

Step 3: Set the oven to preheat to 200 ° C.
In a dish filled with lukewarm water, make the rice leaves soften (1 at a time). Remove it gently, put it briefly on a cloth to absorb the surplus water, and place on a work surface or a plate to fill it.

Step 4: Garnish in length (keep margin on the sides), regularly and then roll as follows – make a first turn with maximum tightening without tearing the wafer, then bend each end, so as to be able to finish rolling Just roll it on itself to the end of the dough.

Step 5: Place the Nems on a plate or in a baking dish and brush them with a hint of colza or cooking oil type Isio 4. Bake for 20/30 minutes, turning every 5 / 10 minutes for the rice leaf to harden on and under. If water forms in the dish, empty it, or open the oven door to allow it to evaporate (the water will soften the rice leaf)

Step 6: Meanwhile prepare the sauce by mixing water, Nuoc Mam sauce, sugar, vinegar, chilli and garlic in a bowl, and heat for 1/2 min. Place in the fridge.
Once the Nems are ready to serve with salad leaves and sauce!

Enjoy your meal😋

Choumicha aniseed baked harcha


  • 250 g of fine durum wheat semolina
  • 14 cl of sunflower oil
  • 250g of flour
  • 100 g caster sugar (I put only 70 g)
  • 1 sachet of vanilla sugar
  • 1/2 teaspoon of salt
  • 2 bags of baking powder (14 g)
  • 1 tablespoon of green anise seeds
  • 1 teaspoon of fennel seeds (optional)
  • 1 egg
  • 12 cl of milk

For cooking:

  • 100 g of medium durum wheat semolina


In a bowl, place the fine semolina and work it with oil to coat each grain of semolina with fat.
Add the rest of the ingredients (sugar, flour, vanilla sugar, salt, baking powder, aniseed seeds and fennel seeds) while mixing!
Pick up the batter with the beaten egg and the milk, mixing with the fingers to obtain a homogeneous paste.
Avoid kneading the dough so as not to compress it.
Preheat oven to 150 ° (rotating heat for me)
Take a little dough with a tablespoon, pass it in the medium semolina and place it on a dish lined with parchment paper or buttered and floured avoiding to flatten it.
Repeat until the dough is depleted.
Cook the Harcha in the preheated oven at 150 ° for 30 to 40 minutes until they cook and assume a beautiful golden color.
The harcha is consumed lukewarm or cold and keeps very well in a closed box.
Good realization and good tasting!

Baked Fish Recipe

Ingredients (for 2 people)

-500g of fish
-3 tomatoes
-2 peppers
-1 bunch of coriander
-2 cloves garlic
-2c.à.s of lemon juice
-1 glass of olive oil tea
-1 confit lemon
-Sal, cumin, sweet and strong pepper


-Prepare the charmoula: Pile coriander and garlic cloves with salt and cumin, mix these ingredients with lemon juice, sweet and strong pepper, you can add a little water.
-Enter the fish with this charmoula and place them in an oven-proof dish, let rest for an hour.
-Add to these fish chopped tomatoes peppers cut into pieces, water with the rest of charmoula and water.
-Fire cook in a medium oven for one hour.
-Servir hot while decorating with pieces of candied lemon and pepper.


Baked Spinach Chicken Patties – Chicken Sandwich

For the Chicken Patties :

Chicken Patties


For making chicken patties

  • Ground lean chicken- 1 lb or ½ Kg
  • Spring onions, chopped small- 1 stalk
  • Spinach leaves, chopped very small- 2 handfuls
  • Mint leaves, chopped- 3 large leaves
  • Ground cumin ½ tsp
  • Paprika- ½ tsp
  • Cayenne pepper or chili powder- ½ tsp
  • Ground pepper- ⅛ tsp
  • Worcestershire sauce- 1 tbsp (optional)
  • Salt- to taste
For making Sandwich or Panini
  • Bread slices
  • Tomato, cut round
  • Lettuce, halved
  • Jalapeño, pickled- 3 slices/panini
  • Avocado, sliced (optional)
  • Hummus or Mayonnaise- to spread on bread
  • Cheddar cheese


  1. Preheat the oven to 375 F.
  2. In a large bowl, combine all the ingredients mentioned above « for making chicken patties ».
  3. Make medium sized patties.
  4. Line a baking sheet with aluminum foil, grease with non-stick cooking spray.
  5. Place the patties on the foil without crowding.
  6. Bake for 25 minutes.
  7. After 25 minutes of baking, remove the baking sheet from the oven. Flip the patties over and place the baking sheet in the oven and bake for another 15 more minutes.
  8. You could serve the patties along with your favorite salad or make panini or sandwich with it.
  9. Slather 2 bread slices with either hummus or mayonnaise, on one of the bread slices place the chicken patty top with jalapeño, tomato, lettuce, avocado slices and cheese. Close with the other bread slice.
  10. If you have a panini maker: place the sandwich in it and grill it for 5 minutes till the bread turns golden brown.
  11. Grilling on Stove-top: Place the sandwich on a pan, grease with butter or oil, tightly cover the top of the sandwich with a lid and toast it till the bottom slice turn golden brown, flip it over and let the other side turn golden brown too.
  12. Serve warm.


Baked rabbit and lamb sausage parm w spicy red garlic bread!

Ingredients –

Parm –
1 package pasta of choice
1 quart sauce of choice
3 cups shredded mozz
2 grilled sausage links
1/4 cup parmesan cheese

Garlic Bread –
1 good baguette, sliced
2 cloves red garlic*
3-4 TB butter
red pepper flakes



Preheat oven to 350. Cook and Drain your pasta, mix in a pot with sauce and spoon in to a casserole dish or a lasagna pan…

Top with sliced grilled sausage…

Cover in cheese!

Bake for 25-30 minutes, and if you are lucky enough to have a broiler, pop it under there for 5. I am not, unfortunately. : ( Serve immediately

While your pasta is baking, slice and butter both sides of your bread and place on a baking sheet. Sprinkle with garlic, herbs and red pepper flakes. When there are ten minutes left to bake on your pasta, pop your bread in the oven.

Serve in slices topped with grated parm and a piece or two of garlic bread.

Consensus – I love how the long tubes of pasta worked with this dish, especially how they held the cheese in shape so this looks like a pasta pie! The sausage was lovely but not indulgent, and the bolognese was actually quite nice, I don’t know that a marinara would have sufficed! The garlic bread was delicious, although I couldn’t taste a difference in the garlic. This is truly a classic comfort meal for me and I very much enjoyed it!

Baked Vegetable Fish Recipe

For the Baked Vegetable :

Baked Vegetable


– 2 fish
– 2 carrots
– 1 potatoes
– 1 glass bell pepper
– Juice of 1 lemon
– 1 finely chopped onion
– 1 bunch of parsley
– 3 garlic cloves, chopped
– 2 tablespoons finely chopped parsley
– 2 tablespoons finely chopped coriander
– 1/2 teaspoon of dry basil
– 1/2 teaspoon of olive oil
– Salt, pepper, cumin, sweet pepper

Preparation :

– Scale, empty and wash the fish thoroughly, then dry them, crack the fish with a knife.
– Put in a container parsley and coriander finely chopped, lemon juice, minced garlic, olive oil, chopped onion, dry basil, salt, pepper, cumin, sweet pepper , Mix well, add the fish and stuff the fish’s belly and slits with this stuffing and let marinate for 15 minutes.
– Peel carrots and cut into slices.
– Peel the potato and cut into pieces.
– Wash and pepper the pepper and cut into pieces.
– Place the vegetables in a salad bowl and season with salt and pepper.
– Cover a baking dish with greaseproof paper and pour in the vegetables, add the bunch of parsley and place the fish on top and drizzle with the marinade.
– Bake in a preheated oven at 200 ° C until the vegetables are cooked through.
– Serve immediately.


Caramelized Rig and Baked Rice Recipe

For the Caramelized


– 1 leg of lamb
– 3 onions, sliced
– 3 tablespoons liquid caramel
– 5 garlic cloves, chopped
– 1 teaspoon of smen
– 3 tablespoons Dijon mustard
– 2 tablespoons soft butter
– 3 tablespoons soy sauce
– Salt pepper

Rice recipe
– 200g of rice
– 1 chopped onion
– 1 carrot
– 2 green peppers
– 1 knoor grated
– 1 piece of butter
– Salt pepper


– In a bowl mix the mustard, butter, smen, soy sauce, liquid caramel, minced garlic, salt and pepper and brush well the leg of lamb with this mixture.
– Cover the bottom of a baking dish with the onion rings, place over the leg with the marinade, sprinkle with olive oil, moisten with 1 large glass of water, cover the dish with aluminum foil .
– Cook in a medium warm oven until the leg of lamb is well cooked and the onions are browned.
– Peel the carrot and cut into small pieces.
– Wash and pepper the peppers and cut into small pieces.
– Heat the butter in an oven-proof pot and brown the chopped onion, add the pieces of carrots and pepper and cook for a few minutes, add the rice rinsed, moisten with water, the quantity of water Should be double the rice, add the grated knoor, salt and pepper.
– Cook in a medium warm oven for 1 hour.
– Put the rice in a serving dish and place over the leg of lamb.
– Serve immediately.


Lamb Chops and Baked Vegetables Recipe

For the Lamb :



– 750g of lamb chops
– 3 potatoes
– 1 red pepper
– 1 yellow pepper
– 1 onion
– 1 teaspoon of red curry paste
– 1 tablespoon soy sauce
– 1 tablespoon mustard
– 1/2 teaspoon of olive oil
– Salt pepper


– Peel potatoes and cut into pieces.
– Peel the onion and cut into cubes.
– Wash and pepper the peppers, cut into pieces.
– In a bowl mix the curry paste, soy sauce, mustard, salt, pepper, add chops and vegetables and marinate for 30 minutes.
– Place the vegetables in an ovenproof dish, arrange over the chops, sprinkle with olive oil, wet with 1 glass of water, cover the dish with aluminum foil, cook in a medium oven Until the chops are tender, remove the foil and let it brown in the oven for 15 minutes.
– Serve immediately.


Baked Crispy Chicken Thighs Recipe

For the Chicken Thighs

Chicken Thighs


  • 21/2 – 3 pound chicken thighs(about 5-6)
  • 2 teaspoon creole or cajun spice
  • 2 teaspoon onion powder
  • ½ teaspoon dried thyme or oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon white pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon bouillon powder (you may replace with salt)


  1. Wash chicken thighs, wipe with a paper towel. Combine spices and mix well.
  2. Sprinkle both sides with generous amount of the spice blend place them on a cookie sheet in a single layer, you can let them sit in the fridge overnight. Do not cover them; let the air-dry them or proceed with baking.
  3. When ready to bake, preheat oven to 475°.
  4. Bake chicken thighs in the preheated oven starting at 475 degrees for the first 20 minutes then drop to 400 degrees. Bake until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


Baked stuffed eggplant boats


For the Baked stuffed eggplant boats

Baked stuffed eggplant boats


  • 2 aubergines
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 12 cherry tomatoes, halved
  • 50g pitted green olives, chopped
  • Handful basil leaves, chopped
  • 125g ball vegetarian mozzarella, torn into bite-size pieces
  • Handful fresh white breadcrumbs


Heat oven to 220°C/200°C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.

Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning. When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve baked stuffed eggplant boats with a green salad.


Baked Falafels with Tahini-Cashew Sauce

For the Baked Falafels

Baked Falafels


For the Falafels:

  • 2 1/2 cups cooked chickpeas
  • 1/4 cup chopped onion
  • 1 large garlic
  • 1 tablespoon cilantro
  • Zest of 1 lemon
  • 1 large carrot, peeled and chopped
  • 1/4 cup chopped cilantro or parsley
  • Sea salt, to taste
  • 1 teaspoon cumin
  • 3-4 tablespoons chickpea flour

For the Tahini-Cashew Sauce:

  • 4 tablespoons tahini
  • 1/3 cup soaked raw cashews
  • Water, as needed
  • Sea salt, to taste
  • Finely chopped cilantro
  • 1 garlic clove, minced

For the Salad:

  • Mixed lettuce
  • Avocado
  • Tomatoes
  • Cucumber
  • Whole grain pita bread (optional)


To Make the Falafels:

  1. 1. Preheat oven to 392ºF.
  2. 2. Place all ingredients in food processor, except for chickpeas. Process until everything is finely chopped and add the chickpeas until you have a smooth but chunky mixture. If it looks a little dry, add 1-2 tablespoons of water, as needed.
  3. 3. Shape the dough with your hands making small balls and bake in a pan with waxed paper or silicone mat for 20 minutes. Turn it over and continue baking 10-15 minutes, until golden.

To Make the Tahini-Cashew Sauce:

  1. 4. Mix all tahini sauce ingredients except cilantro on a high-speed blender until smooth, adding water as needed until smooth and creamy. Mix by hand with cilantro and serve.

To Serve:

  1. 5. Serve falafels over pita bread, lettuce, veggies of choice, and sweet potato fries. Top with tahini sauce.


Tequila and Lime Chicken with Chilli Ginger Garlic Sauce and Baked Potato


Baked Potato:

Tequila and Lime Chicken:

Chilli Ginger Garlic sauce:



 Preheat oven to 220C.

Place potatoes onto a baking tray lined with baking paper. Pierce several holes into each potato using a skewer. Season with salt and pepper and bake in the oven until soft, about 45 minutes.

Meanwhile, mix coconut yoghurt and chopped coriander together in a bowl until combined. Season with salt, to taste, cover with cling film and set aside in the fridge.

For the Tequila and Lime Chicken, place chicken pieces into a large zip lock bag. Add remaining ingredients and seal bag, pushing out air first. Place onto a tray and into the fridge for 45 minutes. Note: If time permits, leave chicken bag in the fridge to marinate overnight to maximise flavour.

Meanwhile, for the Chilli, Ginger and Garlic sauce, place all ingredients into a bowl and blitz to a puree with a stick blender. Set aside to rest for at least 15 minutes before serving.

Once chicken has marinated, remove chicken pieces from the bag, reserving marinating liquid in the bag. Pour about half of the marinade over the chicken pieces. Place chicken pieces onto a shallow baking tray and place into the oven for 25 minutes.

Remove chicken from oven and pour the remaining marinade over the chicken pieces. Continue to bake until golden brown, about 25-30 minutes. Check that chicken is cooked through and remove from oven. Remove chicken pieces from the baking tray and set aside, keeping warm. Add some boiling water to the baking dish to loosen the pan juices and stir to create a slightly thick sauce. Set aside until required.

To serve, place some torn cos lettuce leaves and a dollop of mashed avocado on the plate. Place two Tequila and Lime Chicken pieces onto a plate and sprinkle with chilli flakes. Place a Baked Potato onto the plate, slice potato open and fill with some of the coriander coconut yoghurt dressing. Dollop some of the Chilli Ginger and Garlic sauce to the side. Drizzle some of the reserved pan juices over the chicken and sprinkle with chopped coriander. Serve with a wedge of lime.


Baked Honey Lemon Glazed Wings

  • 3 lbs chicken wings, cleaned and cut in two pieces with the tips removed
  • salt and pepper to season
  • 1 cup flour
  • 2 tsp freshly cracked black pepper
  • 3 tsp powdered ginger
  • 1 tsp freshly grated nutmeg
  • 1 tsp salt
For the Honey Lemon Glaze
  • 1 small finely chopped shallot
  • 1 tbsp olive oil
  • ½ cup honey
  • finely chopped zest of one lemon
  • juice of one lemon
  • ½ tsp salt
  • ½ tsp black pepper
  1. Season the wings with salt and pepper.
  2. Sift together the flour, pepper, ginger, nutmeg and salt.
  3. Dredge the cleaned and trimmed wings in the seasoned flour.
  4. Line a cookie sheet with aluminum foil (for easier clean up later) You can lightly oil or stay the aluminum foil with canola oil to prevent sticking.
  5. Bake the wings at 375 degrees F for about 40 minutes (depending on size), turning them over half way through the cooking time.
To prepare the Honey Lemon Glaze
  1. In a small saucepan over medium heat, add the olive oil and chopped shallot.
  2. Sauté the finely chopped shallot in the olive oil for a minute to soften the it, then add the honey, lemon zest, lemon juice, salt and pepper.
  3. Simmer together slowly for about 5-10 minutes.
  4. Transfer the cooked chicken wings into a large bowl and pour the hot glaze over the wings.
  5. Toss well to cover all of the wings in glaze. Garnish with grated lemon zest and chives if desired.


Oven Baked Ginger Chili Glazed Wings

  • 3-4 lbs chicken wings
For the Marinade
  • ½ cup honey
  • ⅔ cup light soy sauce
  • 1 tsp freshly ground black pepper
  • 2 cloves minced garlic
  • 1 tbsp finely grated fresh ginger root
  • 1 tsp crushed chili paste (or ½ tsp chili flakes) (more or less to taste)
  • ½ tsp Chinese five spice powder
  1. NOTE! You will need to make two batches of this marinade, one to marinate the chicken wings and one to use as a glaze for the wings as they bake.
  2. Pour the marinade over the chicken wings in a large Ziploc bag and store in the fridge for a several hours or overnight.
  3. Make a second batch of the marinade and simmer it slowly over low heat until it reduces in volume by about half.
  4. Place the marinaded chicken wings on an aluminum foil lined cookie sheet and bake at 375 degrees F, uncovered, for about 30-45 minutes or until the chicken is fully cooked.
  5. In the last 20 minutes of cooking time, turn the wings over and begin brushing them with the reduced sauce. Repeat the glazing and turning every few minutes until the wings have fully cooked.


Baked sweet and sour chicken with fried rice

  1. 3-4 boneless chicken breasts
  2. salt and pepper
  3. 1 cup cornstarch
  4. 2 eggs, beaten
  5. 1/4 cup canola oil
  1. 3/4 cup sugar
  2. 4 Tablespoons ketchup
  3. 1/2 cup distilled white vinegar
  4. 1 Tablespoon soy sauce
  5. 1 teaspoon garlic salt
  1. Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
  2. Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.
  3. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
  4. Serve immediately.

Peruvian baked chicken with herb fries + caramelized veggies

A Simple List of Ingredients:

For the Peruvian Baked Chicken:

1. Sugar
2. Salt
3. White Wine Vinegar
4. Lime Juice
5. Garlic
6. Olive Oil
7. Ground Cumin
8. Sweet Smoked Paprika
9. Smoked Chipotle Chilli Powder
10. Chicken Breasts

For the Herb Fries:

1. Potatoes
2. Salt and Pepper
3. Fresh Thyme
4. Fresh Rosemary
5. Garlic
6. Olive Oil

For the Caramelized Veggies:

1. Red Bell Pepper
2. Red Onion
3. Soy Sauce
4. Crushed Red Chilli Flakes
5. Vinegar
6. Jalapeno
7. Olive Oil

Bismillah, let’s begin!
We’ll start with the chicken as we need to make a marinade, slit the chicken, let it marinade and then bake it in the oven.
First, take sugar, white wine vinegar, salt and a lime.
Into a small jug, place:
1/2 tablespoon Sugar
1/2 tablespoon Salt
Pour in 1 tablespoon White Wine Vinegar.
Then, slice the lime in half.
Add the juice of 1 Lime to the jug.
Give it a good mix and set aside.
Next, take ground cumin, sweet smoked paprika, smoked chipotle chilli powder and olive oil.
Oh, and garlic.
We’ll begin with 2 Garlic Cloves, peeled. Thinly slice them.
Then, finely chop them.
And, chuck them into a small bowl.
Into said bowl, goes 1 teaspoon Olive Oil.
Along with 1/2 teaspoon Ground Cumin.
And, 1 teaspoon Sweet Smoked Paprika. I got mine from here but the normal smoked one would be fine too. And, if you can’t get hold of either, make do with paprika.
Finally, add 1 teaspoon Smoked Chipotle Chilli Powder which I got here. If you cannot get it, any chipotle thing will do otherwise make do with normal crushed red chilli flakes. So many options, my friends.
Grab a spoon and give the whole thing a good stir.
Heat the bowl in the microwave for 30 seconds until aromatic and the oil begins to bubble.
Take both your sauce things.
Add one to the other and stir. Let it cool for 5 minutes.
In this time, prep your chicken. I used 2 Large Chicken Breasts with a total weight of 1 pound 10 ounces.
Slit the breasts through the flesh but not all the way through. Don’t skip the slitting – it helps the flavour absorb into the meat and after baking, makes slicing a breeze. Do it!
Once the marinade has cooled and the chicken been slit …
… pour it over.
And, give it a good old mix.
Am I just weird but doesn’t that look pretty? Well, apart from the whole raw chicken thing.
Anyhoo, cover the bowl and leave to marinade for a few hours (I did 3) or overnight.
Meanwhile, let’s prep the herb fries. You could make these with any herbs, fresh or dry, that you like.

I went with fresh rosemary and thyme because that’s what we have growing in the garden.
Also, I made these with fresh potatoes but you could use frozen oven fries. Simply put them, frozen, into a bowl and toss with the rest of the ingredients and bake according to packet instructions.

So, here’s how I made mine. I peeled 3 medium Potatoes and cut them into fries.

In went, Salt and Pepper, to taste. I did about 1/2 teaspoon each.

Next, the herbs. Use dry herbs if you want but with fresh, in goes, 2 small Thyme sprigs, leaves only and 1 medium Rosemary sprig, leaves only and finely chopped.

Then, 1 Garlic Clove, peeled and finely chopped.

Finally, olive oil.

Add enough to coat the fries and help everything stick to them. Give them a good toss.

When it’s time to bake, pre-heat the oven to 200C / Gas Mark 6. Take a large baking tray and line it with foil – makes for easy clean up afterwards.
Now, I baked both my chicken and fries on one tray because I hate washing up. But, if you want crispy herb fries, bake them separately on a foil-lined tray, in a single layer, at 200C / Gas Mark 6 for 25 minutes until cooked, golden and crisp.

I baked mine together. And, I only baked one chicken breast and left the second for the next day (which I’ll show at the end).
So, onto the tray goes the chicken and the fries – bake at 200C / Gas Mark 6 for 45 minutes until cooked through. Turn the chicken once halfway through cooking and keep an eye on the fries, they may be done sooner.
Also, smaller chicken breast will take less time so adjust accordingly. And, because the chicken is in a marinade, it will release its juices when baking, making the fries juicy and slightly soggy (which I love) so if you want them crispy, bake separately as I told you above.
Whew! So many options once again.

Whilst the chicken and fries bake, onto the caramelized veggies. These were so good – I’m still dreaming of those red onions seasoned with soy sauce. Yum.

Into a pan, over a medium heat, goes 1 tablespoon Olive Oil.

Peel and finely slice 1 Red Onion. I’m still petitioning for them to be re-named purple onions. Because, hello? Look at their colour.

Also, slice up 1 Red Bell Pepper. I say, red because it’s my favourite but use whichever pepper you have in the fridge.

And, for a little heat, slice up 1 Jalapeno Chilli.
Once the oil is hot, add the red onion.

And, both peppers.
Stir-fry over a low heat until soft and beginning to caramelize. To speed up this process, cover the pan with a lid and leave on a low heat for 10 minutes.

Then, in a small bowl, place 1/4 teaspoon Crushed Red Chilli Flakes.

Along with:
2 tablespoons Soy Sauce
1 tablespoon Vinegar (Apple Cider Vinegar, if you have it)

Stir the sauce together and pour into the pan. Stir-fry over a high heat for 2 minutes.
And, we’re done! Aaaaah, look at those red onions. They were so good seasoned with the soy and vinegar.

At this point, the chicken and fries were done too.

Do you see what I mean about the chicken releasing its juices?

I thought the fries were even more delish that usual but of course, for crispy fries, bake them separately.

Let the chicken sit on the tray for 5 minutes before slicing in. And, how easy did those slits make said slicing?

Time to dish up!
And, eat!

The stars!

And, these fries were flavoured with the fresh herbs and a hint of the smoky chicken too.

And, as for the chicken, the smoked paprika and chipotle chilli powder made all the difference. It wasn’t spicy but there was an undercurrent of smokiness all the way through.

Here’s how we cooked the second chicken breast. In the oven, at 200C / Gas Mark 6 for 45 minutes. A shallow dish helped to catch all those juices to make the best dipping sauce/gravy.

Along with steamed carrots, cabbage and peas, another satisfying dinner.

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All in all, this was what we needed in the middle of a busy week, where life was one big routine, Ramadan was on it’s way, where the calendars (and my tablet background) screamed June but someone had forgotten to inform the weather. This randomly-thought-of dish hit all the right spots and I hope you cook it for Iftar sometime.


Baked Pears With Walnuts and Honey


  • 2 large ripe pears
  • 1/4 tsp ground cinnamon
  • 2 tsp honey
  • 1/4 cup crushed walnuts
  • (optional) yogurt or frozen yogurt


  1. Preheat the oven to 350°F.
  2. Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright).
  3. Using a measuring spoon or melon baller, scoop out the seeds.
  4. Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one.
  5. Bake in the oven 30 minutes. Remove, let cool and enjoy!


Yield: 4 servings, Serving Size: 1/2 pear

  • Amount Per Serving:
  • Smart Points: 2
  • Points +: 3
  • Calories: 110.5
  • Total Fat: 5g
  • Saturated Fat: g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 17g
  • Fiber: 3g
  • Sugar: 12g
  • Protein: 1.5g


Baked Breakfast Peppers

Baked Breakfast Peppers (2 servings)
  • 1 large red bell pepper
  • 4 strips turkey bacon, cut into matchsticks about 1/4-inch thick
  • 2 tbs minced onion
  • 1/4 tsp garlic
  • 2 tbs diced tomato
  • 1/2 c chopped spinach
  • 1/4 tsp pepper
  • dash salt
  • 2 eggs
  • 2 egg whites
  • 1 tbs milk
  • 1/2 c sharp cheddar cheese
Preheat the oven to 375 degrees.  Wash the pepper and cut it in half lengthwise.  Remove the membrane and seeds, but leave the stem on (this will help your filling stay in the pepper).  Spray a baking sheet with non-stick and set the peppers flesh down/skin up on the sheet.  Place in the oven and roast for 9-10 minutes, until soft.  When you remove the peppers from the oven, flip so they are open-side up.
While the peppers are baking, place a medium pan over medium heat.  Cook the bacon matchsticks until crispy, then remove to a paper towel to drain.  Reduce the heat under the pan to medium low.  Add the onion and cook for two minutes, then add the garlic, tomato and spinach.  Continue to cook until the spinach is wilted and bright, then remove to a small mixing bowl.  Let cool for a minute or two.
In a medium bowl, whisk together the eggs, egg whites and milk.  Add 3/4 of the cooked bacon, the cooked vegetables and 1/4 cup of the cheese and mix together.  Pour the egg mixture into the peppers (if the eggs run over a bit, no big deal).  Bake for 20-25 minutes, until eggs are set and starting to puff in the center.  Garnish with the remaining cheese and bacon and serve.  Cilantro, salsa and avocado are awesome on top, too!