Great Kitchen

Oven Roasted Applesauce Ingredients: 2 1/2 pounds apples, peeled and sliced (I used a mix of tart and sweet) 1/2 tsp ground cinnamon 1/4 tsp freshly grated nutmeg 50g caster sugar (1/4 cup) pinch of salt butter to dot on top, about 2 TBS (optional) Instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a deep baking dish large enough to hold the apples. Toss the sliced apples together in a bowl with the sugar, cinnamon, nutmeg and a pinch of salt.  Pour them into the prepared baking dish and dot with butter if using. Cover tightly with foil. Roast in the preheated oven for 45 to 50 minutes, stirring them halfway through the cook time, until they are soft and just beginning to caramelise.  Remove from the oven and mash well with a fork. Taste and adjust sweetness with some extra sugar if need be. We prefer ours a bit on the tart side, and of course a lot depends on the sweetness of the apples you use.  Spoon into a serving bowl and serve warm with pork, or...

Health Creamy Lemon Chicken Ingredients: 4 boneless, skinless chicken breasts salt and pepper 120ml heavy cream, or undiluted evaporated milk (1/2 cup) 240ml chicken stock (1 cup) the juice of 1/2 lemon the zest of one lemon 3/4 tsp garlic powder 45g grated Parmesan Cheese (1/4 cup) 3/4 tsp salt 1 TBS butter 1/2 TBS olive oil 1 tsp cornstarch, diluted with 1 tsp water 4 slices of lemon Instructions: Preheat the oven to 190*C/375*F/gas mark 5.  Heat the butter and oil together in a skillet over moderate heat, until the butter starts to foam.   Season the chicken breasts lightly and add to the pan, top side down.  Saute until golden brown, flip over and saute on the other side until golden brown.  Transfer to a baking dish large enough to hold them all in a single layer. Wipe out the skillet. Add the cream/milk, chicken stock, lemon juice, zest, garlic powder and the remainder of the salt and pepper to the skillet. Whisk to combine.  Whisk in the cheese....

Butter Roasted Tomato Sauce Ingredients: 2 (400g) tins/jars  of whole peeled plum tomatoes (2-14oz) undrained 8 fat cloves of garlic, peeled and crushed 2 anchovy fillets packed in oil 60g unsalted butter, cubed (1/4 cup) 1/2 tsp crushed red pepper flakes fine sea salt and freshly ground black pepper 120ml pasta cooking water (1/2 cup) To serve: 3/4 pound of dry pasta, cooked finely grated Parmesan cheese Instructions: Preheat the oven to 220*C/425*F/ gas mark 7.  Dump your tomatoes into a 13 by 9 inch baking dish.  Crush them with your hands and then stir in the garlic, anchovies and red pepper flakes.  Season to taste with salt and pepper. (Remember that anchovies are salty, also this sauce will be condensing and so do be judicious with the salt.) Dot the butter over top. Roast for 15 minutes, remove from the oven.  Toss everything and return to the oven for a further 15 to 20 minutes, at which time the sauce will be quite thick and jam-like.  Mash with a...