I Like to Cook
Tonight, chicken breasts opened out, marinated in an olive oil with cumin, flaked chili, thyme, flat leaf parsley, and sea salt, served on a bed of jasmine rice, with oven baked sliced sweet peppers, sweet potato chunks, long sliced carrots and broad beans.
Dessert, baked pears drizzled with dark chocolate melt, with fine brown sugar crumb.
Dessert, baked pears drizzled with dark chocolate melt, with fine brown sugar crumb.