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Was quite yummy, but i felt it needed something a little extra… Was good with crusty bread.

I made my first roast and it was awesome!!! I put butter all over the chicken and sprinkled it with Salt and Pepper, then i stuck a lemon (cut in quarters) into the cavity and it turned out wonderfully. I also roasted sweet potato, potato and pumpkin and sprinkled them with herb mix before cooking. I kind of forgot to cook the cabbage and corn, but it was okay there was still plenty to go around. I rock, i will be sure to cook this again, but next time i might add rosemary into the chicken.

Was really yummy, would be great with whipped cream on top! A bit of an effort to make, but well worth it. Very thick!

ngredients (serves 6)
1.5L (6 cups) milk
2×7cm cinnamon sticks
50g (1/2 cup) cocoa powder, sifted
150g good-quality dark cooking chocolate, coarsely chopped
Method
Place the milk and cinnamon in a medium saucepan and bring to a simmer over medium-low heat. Remove from heat and set aside for 10 minutes to develop the flavours.
Place the cocoa powder in a small heatproof bowl. Add 80ml (1/3 cup) of the warm milk mixture and stir until a smooth paste forms.
Remove the cinnamon sticks from the remaining milk mixture and place saucepan over low heat. Add the cocoa paste and chocolate, and use a wire balloon whisk to stir for 5 minutes or until chocolate melts and the mixture is well combined.
Transfer to a heatproof serving jug and pour into heatproof glasses to serve.

Hmmm this was okay… i dont know i just felt that something was missing from this… it was too dry. Don’t think i will make it again.

Ingredients (serves 4)
600g desiree potatoes, cut into 2cm pieces
1 red onion, chopped
80g pancetta, chopped
200g cherry tomatoes
olive oil cooking spray
1 tablespoon thyme leaves
4 eggs
Method
Preheat oven to 190°C. Combine potatoes, onion, pancetta and tomatoes in a bowl. Stir to combine. Divide mixture between four 4cm-deep, 10cm x 15cm (base) ovenproof ramekins. Spray tops with oil. Bake, turning the mixture twice, for 40 to 50 minutes or until potatoes are tender.
Remove from oven. Sprinkle with thyme. Using a spoon, make 1 hole in the centre of each mixture.
Carefully break 1 egg into each hole. Return to oven and bake for 10 minutes or until eggwhites have just set. Season with salt and cracked black pepper. Serve.

Omg this was to die for… So very very nice. I didnt have any burbon so i used Bundy Rum and it was just as good. I also doubled the recipe and it turned out just fine. You so have to try this!

Ingredients
2 stale croissants
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 cup whole milk
2 eggs, beaten
Directions
Preheat the oven to 350 degrees F.

Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.

Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don’t be too timid.

Take the pan off the heat and add the cream – ignoring all spluttering – followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.

Place in the preheated oven for 20 minutes and prepare to swoon