Chicken Breasts with Parmesan and Mashed Vegetables

My day starts at the gym, and while my body is burning calories, funny enough, my mind is thinking: “What should I cook today?”

The competition is tough. I’m going to be in Dubai for a 4-weeks-shoot and my mom is coming to look after my daughters and cook few of her delicious food. God Bless my mom, she’s the best!

I really want Kaia and Axel to remember me cooking something they love before I travel and leave a tasty impression. My choice is Chicken Breasts with mashed potatoes, mashed carrots and mushy peas. It’s a fancy dish, healthy and colorful.

I love those recipes filed under Food Family, they make everybody in my house happy!

There’s something about the mashed vegetables that I love! (Trust me I still have all my teeth;-) It has to be the colors, not only the taste.

I melt in front of a plate with mashed potatoes, carrots and something green like peas or broccoli, it feels a lot like baby food but a pump of each color adds a lot to the presentation of the plate. Here you go, this is the food stylist in me speaking;-)

This dish is a crowd-pleaser and can be prepared for your family or for your guests. I hope you enjoy all four recipes!

Unfortunately I’ll have to drop off the radar on you for the following weeks, as I’ll be living in hotels and away from my beloved kitchen.

Chicken Breasts with Mashed Vegetables


  • 4 pieces / 500gms chicken breasts
  • ¼ cup sunflower oil, for frying
  • Pistachio and pumpkin seeds, to decorate


  • 1 cup / 250ml milk
  • 1 fresh lemon, cut in 4 wedges
  • 1 fresh apple, cut in 4 wedges
  • 1 tsp salt


  • ½ cup / 120 g plain flour
  • 2 eggs, beaten
  • ½ cup / 120 g dry breadcrumbs
  • 3 tbsp Parmesan, freshly grated
  • Salt and white pepper, to season


1.In a bowl or plastic container mix the marinade ingredients and soak the chicken for 2 to 3 hours.

2.Prepare 3 plates. Put the flour in the first plate, the eggs in the second and the mix of the breadcrumbs, Parmesan, salt and pepper in the third plate.

3.Take out the chicken from the marinade and toss them in the flour first. Dip in the egg second and roll in the breadcrumbs mixture to coat.

4.In a large frying pan heat the oil and cook the chicken breasts for 3–4 minutes each side or until golden and cooked through, turning occasionally.

5.Alternatively, it can be baked in the oven. Pre-heat oven to 200ºC. Place the chicken pieces on a greased baking sheet and bake for15 to 20mn.

Mashed Potatoes


  • 5 medium size potatoes, peeled and cut into big chunks
  • 1/4 cup milk
  • 1 tbsp butter
  • 1/2 teaspoon salt
  • White pepper, to taste


1.Bring a pot of lightly salted water to a boil over. Add potatoes, and cook until tender.

2.Drain potatoes, and purée with a hand potato masher. Add butter, milk, salt and pepper, and mash until blended. Adjust seasonings to taste and serve.

Mashed Carrots


  • 500g carrots, peeled and chopped
  • 1 sprig of spring onion, washed and sliced (the white part only)
  • 1/4 cup vegetable stock
  • 1 tbsp butter
  • 1 tsp brown sugar
  • Salt and pepper, to taste


1.Bring a pot of lightly salted water to a boil over. Add carrots and onions, and cook until soft.

2.Drain carrots and onions. Blend using a food processor. Add butter, sugar, stock, salt and pepper. Blend until smooth. Adjust seasonings to taste and serve.

Mushy Peas


  • 500g frozen or fresh peas
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1/2 teaspoon dried mint
  • Black pepper and salt, to taste


1.Bring a pot of lightly salted water to a boil over. Add peas, and cook until tender.

2.Drain peas, and purée with a hand potato masher. Add olive oil, sugar, mint, salt and pepper, and mash until blended. Adjust seasonings to taste and serve.


Apple Walnut Cake

This is another one of my favorite cakes, if it happens that I bake it for someone, I have to bring along several copies of the recipes. Not anymore! It’s on the web now:)

It’s light and moist, not too sweet, spiced with cinnamon and loaded with chopped walnuts and chunks of apples.

There’s not much to add to my monologue today! I had this recipe for so long and never changed a thing in it. I just love it!

The only thing I recommend is that to make sure that your walnuts are fresh, cause old ones might ruin the whole taste of your cake.

And this is how I make it!


  • 1 cup light brown sugar, firmly packed
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 cup milk
  • 2 cups finely chopped apple
  • 1 cup chopped walnuts
  • 1 cup raisins


1. Grease and flour a 13x9x2-inch baking pan (or a 7inch/18cm round pan)

2. In a large mixing bowl, combine sugar and oil. Beat in eggs and vanilla with a wooden spoon.

3. Into another bowl sift flour, baking soda, baking powder, and cinnamon.

4. Stir into egg mixture alternating with milk. Stir in apples, chopped walnuts, and raisins.

5. Spoon batter into prepared pan. Bake at 350° for about 45 minutes, until cake springs back when gently pressed with finger.

6. Let cool in pan on rack.

Vodka Marinated Salmon

Serge and I love to have friends over dinner! During summer we enjoy the breeze outside on the terrace and during winter we enjoy cocooning inside with the fireplace really cozying up the atmosphere.

Lately we have had many friends visiting, but I had many photo shoots working long hours every day. Can you imagine getting home at 7:30pm, only 1 and a half hour before your guests arrive?

Because this happens to me very often, I now have in my repertoire numerous menus to be prepared in no time.

Salmon fillets are one of my favourite on the list offering a wide array of methods to cook; fried, baked, smoked, raw sashimi, … you can work wonders with it! It’s a gourmet meal!

Here’s one of the easiest and fastest recipe to prepare delicious baked salmon fillet. It results in a beautiful dish full of flavor and substantial savor.

I paired it with basmati and wild rice, and steamed edamame beans. Garnished it with carrots to add colours.

My guests loved the food and asked for the recipe, this request never fails to make me feel all warm and fuzzy inside:)

Vodka Marinated Salmon


  • 4 salmon steaks (about 1inch / 2cm thick)
  • ¾ cup / 185ml vodka
  • ¼ cup / 60ml fresh orange juice
  • 1 tbsp thyme, washed and picked
  • 2 sprigs, Rosemary
  • 1 tbsp sea salt crystals
  • Black Pepper to taste


1. In an oven dish, place salmon steaks, skin-side down, as one layer and drizzle with vodka and orange juice. Push the thyme into the score marks of the fish. Sprinkle the rosemary and season with salt and pepper. Refrigerate for at least 20 minutes.

2. You can preheat oven to 180C/350F/gas 4 and bake for 15 – 20 minutes. Or you can transfer to a frying pan along with the marinade and cook for 5 minutes on the skin side and 1 minute on the other side or until crisp.

3. Serve with basmati rice and edamame beans and perhaps some wild rice.

The menu included all following items and I promise to share the rest of the recipes soon.


Avocado Salad

Grilled Chestnut

Main Course

Salmon Fillet, mixed rice, edamame

Side Order

Baked Potatoes


Apple walnut cake


Baked Whole Chicken with Potatoes and Rosemary

Thank you all for your wonderful emails and messages,  I made sure to reply to each and every one of you. I absolutely love that you cook my recipes!

My year ended on a wonderful note where I participated to a couple of TV shows (I’ll notify you when it’s due to airing) and loved the experience. December was a very busy month for me, I had a shoot almost every day, such a shame I had no time for blogging, but please don’t give me that look, blame my Food Styling career instead:)

I love the start of the new year and ready with a list of resolutions to tackle 2012.

Happy New Year to all!

Baked Whole Chicken with Potatoes and Rosemary

I realize that many people don’t like to make a whole chicken thinking it’s difficult and time consuming while it’s even simpler than any other dish and the preparation should take seriously less than 10 minutes.


  • 1 Chicken, whole /1.5 to 1.9kgs, neck and giblets removed
  • 4 Tbs Olive oil
  • 1Tbs Dried Oregano
  • 1tsp Cinnamon
  •  Kosher Salt and freshly ground Pepper, to taste
  • 1 small onion, chopped
  • 2 Rosemary sprigs, washed
  • ½ kg Baby Potatoes


1. Position a rack in the lower third of an oven and preheat to 400°F/220°C.

2. Wash the chicken inside and out and pat dry with paper towels. Mix together the oil, oregano, cinnamon, salt and pepper and use this mixture to brush the skin of the bird. Place the onion inside the cavity

3. Place the bird in the oven dish and arrange around it the rosemary and whole baby potatoes (or quartered potatoes). Bake for 45 minutes or until chicken is cooked through.

4. When cooked cover with aluminum foil and let stand for 10-15 minutes before carving. If desired, decorate with canned or fresh clementine wedges and serve.