Timely Recipes – Delicious Dishes


Timely Recipes – Delicious Dishes

Looking for timely recipes? I think it has got to be a simple roasted whole chicken. Or a whole chicken jointed and cooked in a roasting tray which is a little quicker is equally yum.

Roasted Chicken With Veggies – Timely Recipes

Timely Recipes – Delicious Dishes
Timely Recipes – Delicious Dishes

It can be cooked and served with whatever vegetables you have to hand. You can serve rice, or couscous or potatoes as a filling accompaniment. And of course, you can flavour the bird itself with a whole variety of things by using a marinade for a jointed chicken or a spicy rub for a whole one.

You can do the marinade or rub in advance and refrigerate the chicken until you are ready to cook.

Traditionally British would be to use fresh or dried herbs to flavour the bird. Maybe a whole apple or halved lemon placed inside to keep it moist as it cooks. It might also be stuffed with a meat or breadcrumb mixture again featuring herbs like thyme and sage.

You can buy stuffing in packets in any supermarket. Or you can also make your own in a few minutes if you have a food processor.

It’s a timely recipe because once you have done the prep and put your chicken in the oven, there isn’t a lot to do. Vegetables should not take long to prepare. Potatoes and rice will cook on the stovetop while the chicken cooks.

I have to confess that recently I have started using frozen roast potatoes to save myself a bit of work.

More Recipes

Timely Recipes – Delicious Dishes
Timely Recipes – Delicious Dishes

Crust:
 One cp or more gram crackers smashed
 3 tbsp sugar
 Half stick of butter

 Filling:

 Three packs of cream cheese
 One cup of sugar
 3 tbsp key lime juice or more
 Zest from two or three limes or several key limes
 ½ tsp vanilla
 One egg white keep the yolk

Topping:
 ¾ cp sugar
 2 tbsp corn starch
 ½ cup of cold water
 ½ cup key lime juice
 One egg yolk
 Lime zest to taste

Make the crust like any other gram cracker crust. Melt the butter mix it with the sugar and crackers. Press into a springform pan with wax paper on the bottom. Bake for a few minutes and set aside. Turn off oven, and let cool.
  
Combine all the filling ingredients. Then pour filling into the pan, and put in a cold oven at 350. However, the reason for the cool oven is it helps the cake cook through and through.

If you put it into a hot stove, it will be cooked on the outside and raw in the middle. I am also not a fan of the water bath method with cheesecakes.
 
To make the topping combine the sugar, juice, and water in a saucepan and bring to a boil. Mix a little water with the corn starch and mix in with the simple syrup. Moreover, after boiling for several minutes, turn to a simmer, add zest.

Beat the egg yolk that was reserved. Start to temper the yolk with the syrup. Once the yolk is tempered, add the yolk to the sugar and whisk like crazy. After a few minutes, then remove and let cool once the cake is cool top the cake with the sauce.

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