Hi everyone and welcome to the blog. First of all let me wish you all a very Happy New Year, I hope 2012 brings all that you wish for and many more. As with most people’s New Year Resolutions, dieting and fitness is probably high up there and probably one of those that may be broken come February. Hopefully with my recipes over the next few weeks I can help with all your good intentions. This week’s blog is dedicated to two world famous leaders in their field <strong>Coco Chanel</strong> and <strong>Harry Gordon Selfridges</strong>.This week’s recipes are all taken from Gino D’Campo’s book “The I Diet”, they are <strong>Baked Eggs with Ham in Tomato & Garlic Sauce</strong>, <strong>Light Omelette with Chives & Potatoes</strong> and <strong>Chicken Breast with Parmesan, Tomatoes & Mozzarella</strong>.
<strong>Coco Chanel</strong> Gabrielle Bonheur "Coco" Chanel (19 August 1883 – 10 January 1971) was a pioneering French fashion designer whose modernist thought, menswear-inspired fashions, and pursuit of expensive simplicity made her an important figure in 20th-century fashion. She was the founder of one of the most famous fashion brands, Chanel. Her extraordinary influence on fashion was such that she was the only person in the couturier field to be named on Time 100: The Most Important People of the Century.
<strong>Harry Gordon Selfridges Sr.</strong> (January 11, 1864 – May 8, 1947) was an American-born retail magnate, who founded the British department store Selfridges.
My first recipe is <strong>Baked Eggs with Ham in Tomato & Garlic Sauce</strong> recipe by Gino D’Campo.
Serves 2, ready in approx 25mins.
<strong>1 tbsp x Extra Virgin Olive Oil</strong>
<strong>1 x Garlic Clove, sliced</strong>
<strong>1 x 400g tin Chopped Tomatoes</strong>
<strong>6 x Basil Leaves, chopped</strong>
<strong>Salt & Freshly Ground Black Pepper</strong>
<strong>4 x Slices of Lean Ham</strong>
<strong>2 x Eggs</strong>
Preheat your oven to 180C (350F) Gas Mark 4. Heat the oil in a medium frying pan and gently fry the garlic until golden. Tip in the chopped tomatoes and cook over a medium heat for 10mins, stirring occasionally. Once the sauce is ready, stir in the basil and season. Place the ham on the bottom of two individual baking dishes (approx 10cms in diameter and 6cms deep). Pour in the cooked tomato sauce and crack an egg over each dish. Bake in the middle of the oven for 13mins, or until the eggs have just set.
My next recipe is <strong>Light Omelette with Chives & Potatoes</strong> recipe by Gino D’Campo.
Serves 4, ready in approx 45mins.
<strong>3 x Large Potatoes</strong>
<strong>3 tbsp x Olive Oil</strong>
<strong>Salt & Freshly Ground Black Pepper</strong>
<strong>1 x Onion, finely sliced</strong>
<strong>5 x Eggs</strong>
<strong>3 tbsp x Fresh Chopped Chives</strong>
Preheat your oven to 170C (325F) Gas Mark 3. Peel the potatoes and finely slice. Lay out on a non-stick baking tray, drizzle with 1 tbsp of the olive oil, season and bake for 15mins. Heat the remaining oil in a large ovenproof frying pan (approx 20cm dia and 4cm deep), add the onions and cook over a medium heat for 5mins, stirring occasionally. Remove the potatoes from the oven and layer with the onions in the frying pan. Lightly beat the eggs with the chives and pour over the potatoes and onions. Season with the salt and pepper, transfer to the oven and cook for 30mins. Serve hot or at room temperature.
My final recipe is <strong>Chicken Breast with Parmesan, Tomatoes & Mozzarella</strong> recipe by Gino D’Campo.
Serves 6, ready in approx 45mins.
<strong>3 x Aubergines, about 200g each, cut lengthways into 0.5cm slices</strong>
<strong>4 tbsp x Olive Oil, plus extra for brushing</strong>
<strong>1 x Egg, beaten</strong>
<strong>2 tbsp x Skimmed Milk</strong>
<strong>60g x Freshly Grated Parmesan</strong>
<strong>60g x Breadcrumbs, toasted</strong>
<strong>6 x Skinless, Boneless, Chicken Breasts, about 100g each</strong>
<strong>1 x Large Onion, finely sliced</strong>
<strong>1 x 400g Tin of Chopped Tomatoes</strong>
<strong>1 tsp x Dried Oregano</strong>
<strong>100g x Mozzarella, drained and sliced</strong>
<strong>Salt & Freshly Ground Black Pepper</strong>
Preheat your oven to 180C (350F) Gas Mark 4 and preheat your grill to hot. Pour 2litres of water into a large saucepan with 1tsp of salt and bring to the boil. Cook the aubergines in the boiling water for 2mins and drain. Allow to cool slightly, then pat dry with kitchen paper and place on a baking tray. Brush with a little oil and cook under the hot grill for 2mins on each side until browned. Mix the egg and milk together. Mix the Parmesan and breadcrumbs together. Dip each chicken breast in the egg mixture and then coat with the Parmesan breadcrumbs. Heat 2 tbsps of olive oil in a frying pan and cook the coated breasts for 2mins on each side until coloured. Drain on kitchen paper. Heat the remaining olive oil in a medium saucepan and fry the onion for 5mins, stirring occasionally. Tip in the tomatoes with the oregano and season with salt and pepper. Stir everything together and continue to cook for a further 5mins. Spoon the tomato mixture into a 2litre shallow ovenproof dish and place the chicken breasts on top. Cover with overlapping layers of aubergine and mozzarella and then top with any remaining Parmesan breadcrumbs. Cook, uncovered, in the centre of the oven for 35mins until golden brown and serve hot.
<strong><em>People will sit up and take notice of you if you will sit up and take notice of what makes them sit up and take notice.</em></strong>
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
<strong>Hope you enjoy!!..... ChefGarfy =D</strong>
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