Saturday, January 22, 2011

Baked Potatoes and spatchcocked Chicken Tandoori


Potatoes baked in cast iron frying pan with whole mushrooms, shredded carrots, chopped celery, crushed garlic, basil, topped with shredded raw milk cheddar and roasted. Sprinkle of Parmesan on just before serving.

Spatchcocked chicken tandoori baked tender then roasted.

Louisa's pies.
Tart Rhubarb Pie, Pecan Toffee Chisel Pie, Toasted Chocolate Meringue, Lemon Meringue; all on gluten free crusts. Thank you, Louisa.

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