Great Kitchen

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....

Tex Mex Smashed Potatoes Ingredients: For the potatoes: 6 medium potatoes 2 TBS olive oil 1 TBS taco seasoning 85g grated cheddar cheese (3/4 cup) To serve: 125g thick plain yogurt (1/2 cup) 1 TBS taco seasoning finely chopped spring onions Instructions: Preheat the oven to 220*C/425*F/ gas mark 7.  Line a baking tray with some aluminium foil. Whisk together the yogurt and taco seasoning.  Refrigerate until needed. Place the potatoes into a saucepan and cover with lightly salted water.  Bring to the boil and boil for 20 to 25 minutes until fork tender. (A knife tip should insert into one easily.)  Carefully drain and then place onto the baking sheet, leaving plenty of space in between. Using a flat potato masher or the bottom of a glass, gently smash each one down until slightly flattened. Whisk together the oil and remaining taco seasoning. Brush some of this on top of each potato.  Bake in the preheated oven for 20 to 25 minutes until golden brown with crispy ...

Italian Lemon Cream Cake Ingredients: 100g unsalted butter, melted and cooled (7 TBS) 280g plain flour (I used a TIPO1 Italian flour) (2 cups) 2 tsp baking powder 1/2 tsp salt 3 large free range eggs 1 large free range egg yolk 230g icing sugar (1  3/4 cups) sifted 160ml double cream (2/3 cup heavy cream) the zest of one unwaxed lemon 1 tsp vanilla extract 1 TBS lemon juice Icing sugar to dust on finished cake Instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Grease a  9 1/2 inch bundt tin and flour it well, tapping out any excess flour. Melt the butter and allow it to cool completely. Measure the sugar, lemon zest and eggs, plus egg yolk into a bowl.  Beat with an electric whisk unti it becomes very light in colour and doubles in volume. Sift together the flour, baking powder and salt. Gently fold into the creamed mixure, alternating with the cream, until thoroughly blended in. Gently fold in the lemon juice, vanilla and melted butter.  Pour into the ...

This has to be one of the best store cupboard meals EVER, and a pure Middle Eastern / Cypriot gem of a dish. Also known as Mujaddara,  majadra ,  mejadra ,  moujadara ,  mudardara , and  megadarra, INGREDIENTS  3 tbsp olive oil 3 tbsp veg / sunflower / rapeseed oil 2 large onions, finely sliced (for garnish) 2 onions, finely diced 3/4 tsp cumin  3/4 tsp mixed spice  1/2 tsp black pepper 1/4 tsp turmeric  1/4 tsp pul biber  150g dried, uncooked lentils green or brown), check for stones, washed well, drained 400ml water (for lentils) 150g easy cook long grain rice, washed really well, drained fully to rid excess starch Another 500ml water (for lentils and rice) 1 tsp salt METHOD Add oil (you can use slightly less or more but the amounts above are a guide to get the onions crispy) to a pan on a medium to high heat and when hot, add thinly sliced onions.  Cook for at least 15-20 mins, stirring regularly so they don’t burn, until fully c...

INGREDIENTS •4 brown onions, peeled, quartered •500g White potatoes, peeled, quartered •8-10 Chicken thighs/drumsticks •1 aubergine, cut into 3cm chunks •6 peeled, bashed garlic cloves •2 tsp garam masala •1 tsp onion granules •1 tsp garlic granules •2 tsp turmeric •1 tsp ground coriander •1 tsp ground ginger •1 level tsp paprika •3/4 tsp salt •3/4 tsp pepper •2 tbsp chopped coriander •1 can coconut milk •2 tbsp Tomato purée •1 chicken stock cube •1 can chopped tomatoes •1 can chickpeas, drained, washed •1 red and 1 green chilli (optional) •2 handfuls baby spinach leaves •Olive oil  METHOD  Preheat oven to 200c (fan) / 220 C conventional. Mix together spices in a bowl and leave to one side.  In a large deep metal tray place onions, potatoes, aubergine, chicken, garlic, drizzle with olive oil, sprinkle over 2 tsp of the mixed spices, give tray a little shake, season well with salt + pepper and roast for 15 mins.  While chicken is cooking, dissolve tomato purée + stock...

Recipe For the Black Eyed Beans  300g dried black eyed beans 1 large / 2 small onions  4 cloves garlic  3 tbsp olive oil  200g Swiss chard (stems cut off, roughly chopped) / 200g baby spinach /spinach  For the dressing 4 tbsp extra virgin olive oil 3 tbsp lemon juice  1 tsp sea salt flakes / 1/2 tsp  1 tsp dried mint  Method  Check black eyed beans and get rid of any dud ones.  Wash them then add to a large pan with 2 1/2 litres cold water and a squeeze of lemon juice. Bring up to the boil and simmer for around 45 minutes - check they’re tender but not overly mushy.  In a frying pan, heat up 3 tbsp olive oil and soften onion on a low heat for at least 10-12 mins until fully softened. Once they‘be softened, turn heat up a little, add garlic, soften for a couple of mins more then add greens and cook until wilted.  Add drained black eyed beans to the pan, stir until coated in greens and oily onions, then transfer to serving dish....

INGREDIENTS One large or two small onion(s), finely chopped 2 tbsp olive oil 2 finely chopped garlic cloves 600g baby leaf spinach (you can use frozen too) 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp pul biber 12 sheets filo pastry or Turkish yufka ( click here  for my favourite filo) 100g melted butter 200g crumbled Cypriot ricotta (nor / anari) or feta cheese 1 beaten egg 1 heaped tsp sesame seeds 1 heaped tsp black nigella seeds METHOD Preheat oven to 170C (fan). Heat up the olive oil in a pan on a medium heat and soften the onion for 8-10 mins, then add the garlic and cook for a min or so, before adding the spinach. Heat through the spinach until wilted, then put everything into a large sieve over a large bowl and allow to cool and drain, pushing through all the juices out with the back of a wooden spoon.  Season the spinach well with salt, pepper, pul biber (optional). Taste and add more seasoning if necessary. Equally portion out the spinach into six. Crumble the ricotta i...