Marie Cookpad

     I think one of my favourite salad combinations has to be fresh greens tossed together with roasted beetroot (beets) and goat's cheese.  For a girl who only ever ate processed cheese slices and Velveeta cheeses (if you can even call them cheese, lol) when I was growing up, I can say that I now have a very well developed cheese palate!  That's what becoming a Chef did for me.  It truly broadened my taste horizons  . . .     Something very beautiful happens when you combine the sweetest roasted beetroot with the milky tang of goat's cheese!  Those two ingredients just bring out the best in each other.  Mind you I also adore roasted beetroot, so for me it is win/win!      Combine these two tasty ingredients with some dark salad leaves (today it was spinach) and toasted walnuts and you have an unbeatable combination  . . .  earthy sweet beetroot  . . .  tangy milky cheese,  almost metalli...

  One of our favourite roast dinners has to be that of Roast Chicken.  We never tire of it.  You have the lovely roasted chicken and vegetables on the day, and then leftovers to use in a variety of ways afterwards.  Chicken salad, sandwiches, fried rice, casseroles.  Not only that, but you also have the carcass to make a delicious soup with if you are really keen and a thrifty person.  A roasting chicken is really good value.    Today I spatchcocked a lovely free range chicken prior to roasting it.  Spatchcocking is a technique which gives you a succulent chicken, which is roasted in a fraction of the time it takes to roast it whole, and its not really hard to do.   1.  Using a sharp pair of kitchen scissors cut down along both sides of the back bone and neck and discard. 2.  Using the heel of your hand press down very firmly on the top of the chicken breast, cracking the bone and flattening it. 3. Tuck the legs in towards the ...