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Roasted Vegetable Soup

09 Friday Mar 2012

Posted by melandjoycook in Soup and stews

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Tags

broth, cheese, chicken, marscapone, onion, pepper, roast, roasted, soup, vegetables

This soup is so easy and delicious!

Here is what you need:

1 Potato (Peeled)
1 Carrot (Peeled)
1 Red Pepper
1 Onion
Olive Oil
Chicken Broth
Marscapone Cheese
Salt & Pepper

Preheat your oven to 400F degrees (about 200C).

Simply chop the vegetables into big chunks and place on a baking sheet.
Generously drizzle olive oil over all of your vegetables. Sprinkle Salt and Pepper as well.
Roast for about 40 minutes. I would start checking on them after 30 minutes.

Roasted Vegetables

Discard any burnt areas and throw them in a blender with about a 1/2 cup of chicken broth.
Blend and add a 1/4 cup of Marscapone Cheese.

This is when you decide on what consistency you want. Add more chicken broth if necessary.

Roasted Vegetable Soup

Enjoy!
Joy

Mini Roast Chicken

13 Wednesday Apr 2011

Posted by melandjoycook in Chicken

≈ 1 Comment

Tags

chicken, lemon, mushroom, potatoes, roast, rosemary

 

I’m cooking one of my favourites tonight, it’s easy, cheap and everyone likes it (well except for vegetarians) and I know that Claire will be happy to have the leftovers for lunch at work tomorrow!

What you will need:

4 chicken thighs
1 onion
1 lemon’s juice
Mushrooms (if you want and any other veg you fancy)
Potatoes (the timings are for new potatoes)
Rosemary
Olive oil
Salt and pepper
A large oven dish

This will feed 2-3 people

Before you do anything you want to turn your oven on to 200C so that it’s nice and hot. Slice up your onions and mushrooms and put them in your oven dish, add rosemary, salt, pepper and drizzle a little olive oil. Mix with hands so that everything is covered in oil (this will ensure that nothing burns).

Lay the chicken on top of the onions and mushrooms and add a bit of salt as this will help the skin go crispy. Drizzle just little of olive oil on top (you don’t need much as the thighs are already quite fatty) and make sure the whole surface is covered in oil. Then add the lemon juice and a bit of water – enough to cover the bottom of the whole dish. Put it in the oven.

Then you want to boil your potatoes for about 10 minutes, drain them and cover them all slightly with olive oil. I’d wait until the chicken’s been in the oven for 15 minutes before adding the potatoes.

Check the chicken every 10 minutes and add water when necessary, you want there to be enough liquid at the end to use as gravy. The chicken should take about 45 minutes to cook.

Either have a salad or some green beans with it.

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