Ingredients:
- 1 red onion
- 1 lb. sweet potato
- 1 lb. potato
- 2 apples
- 2 tbsp olive oil
- 1 tbsp maple syrup or honey
- 1 tsp dried basil
- 1 tsp rubbed sage
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
Preheat the oven to 400ºF / 200°C.
Core and dice the apples into 1-inch pieces. Peel and dice the sweet potato and red onion into 1-inch pieces.
Place the chopped apples, onions, and sweet potatoes on a large 9×13-inch baking sheet. Drizzle the olive oil and honey or maple syrup over top, then add the seasoning. Toss until everything is well coated in oil and herbs.
Roast for 40 minutes and enjoy!
Baby's trivia: did you know that "potatoes" are "pommes de terre" in French? So many apples/pommes in this recipe!
Lightly dust the pastry with flour, then roll out to a 21cm / 8in disc. Use a fork to prick the pastry all over, cover loosely to prevent it drying out, then chill in the fridge.
Peel the apples, then halve and core them. Spread the softened butter in an even layer over the base of the pan and a little up the sides. Sprinkle over the sugar, then arrange the apples on top in a circular pattern, overlapping them so they rest on their sides.
Put the pan on the hob (stove) over a medium heat and cook for 10-15 minutes until the sugar starts to caramelise and the apples soften. Keep an eye on the apples, carefully lifting one every so often to make sure the tops aren’t taking on too much colour. You may need to move the pan around to ensure the apples and caramel cook evenly.
Remove the pan from the heat and allow to cool for 10 minutes. Lay the chilled pastry over the apples, tucking in the edges so the fruit is fully covered.
Heat the oven to 180°C fan/ gas 6/355°F. Bake the tarte for 20 minutes, then turn the oven to 160°C fan/gas 4/320°F and cook for 20 minutes more until the pastry is puffed and golden.
Remove the tarte from the oven. You need to turn it out of the pan immediately or it may stick to it. Gently run a small knife around the edge of the pastry to loosen any hardened caramel. Put an upturned serving plate (with a rim) over the pan, then carefully flip the tarte onto the plate and remove the pan.
Slice the tarte tatin and serve warm or at room temperature
Baby's tip: you can make baby size tart(t)es too! Split the apples and the puff pastry and put everything in a muffin pan!
Ingredients:
- 4 boneless, skinless chicken breasts
- salt, to taste
- pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices swiss cheese
- ½ lb ham (225 g), thinly sliced
- peanut oil, or vegetable oil, for frying
- 1 cup all-purpose flour (125 g)
- 4 eggs, beaten
- 2 cups panko bread crumbs (100 g)
Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
Slice the chicken and serve with your favourite garnish!
Baby's tip: I heard Roy say if you butterfly the chicken it will be more moist! (I don’t know what that means, though)
Ingredients:
- Bread (baguette or French or Italian bread)
- Pesto
- Fresh mozzarella (or burrata)
- Cherry Tomatoes
Method
Slice the bread into ¼ inch thick slices. Heat a grill pan or regular griddle on medium heat. Once hot, drizzle some olive oil . Place the sliced bread and roast for about 1 min or until the side is nice and golden. Flip and cook the other side too until golden brown and crunchy. Remove from heat and keep aside
Now slice the cherry tomatoes into round (about 4-5 slice per tomato). Apply Pesto (a teaspoon or as much the bread can hold comfortably) on the crunchy bruschetta slices, top it with some cheese, couple of tomato slices, fresh chopped basil and salt pepper.
That's it, our quick, crunchy and tasty Pesto Bruschetta is ready. Serve immediately!
Baby's tip: You can use any cheese you like. My favourite? Burrata with a pinch of salt!
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