Potato Carrot Mash

This is a great little side dish when you're feeling too lazy to make both a starch and a vegetable. This is a starch and vegetable together as one! It's pretty tasty too!

Potato Carrot Mash

- 2 medium red potatoes

- 2 medium carrots

- basil (fresh or dried)

- salt & pepper

- margerine or butter

1. Cut up the potatoes and carrots and boil in salted water for approx 20 minutes, until soft.

2. Drain the water. Add butter and mash up, like mashed potatoes. Add basil and S&P. 

Serves 4.

Sun-Dried Tomato Haddock

Fish is apparently good for you. So here is a delicious way to eat healthy. It's also really easy to make. Serve with my Potato Carrot Mash.

Sun-Dried Tomato Haddock

• 1 garlic clove
• 1/2 yellow onion, halved
• 10 capers
• 10 julienne cut sun-dried tomatoes in oil
• dash balsamic vinegar
• salt & pepper
• 4 haddock fillets 
• 4 slices of

1. Preheat oven to 350F
2. Combine first 6 ingredients in a small blender. Blend together until finely chopped (add sun-dried tomato oil if needed)
3. Lay each haddock fillet on 1 slice of prosciutto slice. Spoon the sun-dried tomato mixture on to each fillet. Wrap the prosciutto slice around it.
4. Bake for approx 20 minutes.

Mediterranean Stuffed Chicken Breasts

This recipe tasted absolutely amazing. Obviously "Danish" Camembert is not Mediterranean, but I stand by my cheese choice for this recipe! I actually cooked this meal for Valentines Day but have been too lazy to post the recipe until now. Lately I've been cooking with Mediterranean flavours and wrapping meat in more meat. It's been a long winter and I'm ready for some nice weather! These stuffed chicken breasts reminded me of a summer evening.

Mediterranean Stuffed Chicken Breasts.

 

• 2 chicken breasts, cut open and pounded flat
• 125g Danish Camembert Cheese
• Half of medium sized eggplant, peeled and finely chopped
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 4 sun-dried tomatoes in oil, finely chopped
• 2 anchovies fillets in oil, finely chopped
• 4 strips of bacon
• Italian seasoning, salt & pepper
• olive oil

1. Preheat oven to 375F
2. Heat a little oil in a small frying pan over medium heat. Add eggplant, onion, garlic, sun-dried tomatoes, anchovies and seasonings. Fry lightly for approx 3-5 minutes.
3. Remove from heat and place in a small hand blender. Pulse while adding a bit more oil until mixture becomes a nice paste.
4. Spread the mixture evenly on the chicken, place a large slice of camembert on top and roll the chicken. Place 2 slices of bacon around the chicken to hold together.
5. Bake for approx 30 minutes.

Serves 2