Deluxe Chicken Roulade, This incredible Chicken Roulade is the best way to transform chicken breast and other everyday ingredients into a restaurant-quality meal! Gold, not just chicken roulade! Ingredients: chicken breast - 800 g (28.2 oz) salt - 10 g (0.35 oz) black pepper - 8 g (0.29 oz) ham - 200 g (7 oz) pressed cheese - 200 g (7 oz) for the saute: bacon - 150 g (5.3 oz) onion - 100 g (3.5 oz) spinach - 100 g (3.5 oz) IN THE FREEZER 30 minutes eggs - 5 pieces flour - 150 g (5.3 oz) bread crumbs - 150 g (5.3 oz) for the sauce: butter - 20 g (0.7 oz) garlic - 2 cloves flour - 75 g (2.65 oz) milk - 300 ml (10.14 fl oz) mustard - 50 g (1.76 oz) salt - 5 g (0.18 oz) black pepper - 3 g (0.11 oz) parmesan - 100 g (3.5 oz) Tray size 42 X 36 cm (16.6 x 14.3 in) IN THE OVEN 180 °C (356 °F)/30 minutes Have you eaten Chicken Roulade or Chicken Cordon Bleu ?

Easy and delicious Nicoise Salad with tuna or salmon. Healthy salad recipe that you can serve as a side dish or even main dish. Roasted Salmon Nicoise Platter RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 5 min Prep: 20 min Inactive: 30 min Cook: 15 min Yield: 12 servings Ingredients 4 lemons, zested and juiced 1/4 cup olive oil 1/4 cup Dijon mustard 4 garlic cloves, minced Kosher salt and freshly ground black pepper 6 pounds skin-on fresh salmon fillets 3 pounds small Yukon gold potatoes 1 1/2 pounds haricots verts, stems removed 3 pounds ripe tomatoes, cut into wedges (6 small tomatoes) 12 hard-cooked eggs, peeled and cut in 1/2 1 bunch watercress or arugula 1/2 pound large green olives, pitted 1 can anchovies, optional Vinaigrette: 1/4 cup champagne vinegar 1 teaspoon Dijon mustard 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil Directions Preheat the oven to 500 degrees F. For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside. Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes. Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside. Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces. Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside. For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside. Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side. Have you eaten Salad Nicoise?

Fondant potatoes or melting potatoes as they are known, is a delicious and easy to make potato side dish often found in top end restaurants and a favorite among chefs and diners. It goes great with nearly everything and it's quick to make even on a weeknight. Potato fondant, or Pommes De Terre Fondantes in French, is a classic technique where potatoes are browned on the ends before being slowly braised in butter and stock. In this recipe, the potatoes are left in their natural shape instead of being cut into cylinders, giving them a rustic, homemade look. This approach saves time, reduces waste, and adds charm to the dish, while still delivering the same incredible results, crispy and golden on the outside, soft and creamy inside. The rich, buttery flavours with hints of stock make these melt-in-your-mouth potatoes perfect to serve alongside roasts, meats or any dish as a comforting and delicious side. Have you eaten Fondant Potatoes?