Daily Archives: May 12, 2008

The Man Never Sleeps….

King Damien is at it again! We have had Fluffy Badges, Annual Blog Awards and now De dah de dah!….

It’s the all new bright and shiny “Blog Post of the Month” award. I have thought several times while reading the wonderful insightful posts of fellow Bloggers that I would love to award them in some way. Now I have the chance to nominate them for this little beauty.

Blog Post of the Month Award

(Photo stolen from IBA site.)

So if you read, enjoy or are moved to tears and want to nominate a blog post, simply blog about it and link to it, and also link here.

The Man Never Sleeps….

King Damien is at it again! We have had Fluffy Badges, Annual Blog Awards and now De dah de dah!….

It’s the all new bright and shiny “Blog Post of the Month” award. I have thought several times while reading the wonderful insightful posts of fellow Bloggers that I would love to award them in some way. Now I have the chance to nominate them for this little beauty.

Blog Post of the Month Award

(Photo stolen from IBA site.)

So if you read, enjoy or are moved to tears and want to nominate a blog post, simply blog about it and link to it, and also link here.

Food Monday ~ Chicken Fillets with Brie & Cranberry Sauce

Chicken Fillets with Brie & Cranberry Sauce

Serves 2 Preheat oven to 200°C

2 Chicken Breast Fillets

25g sliced Brie rind removed

10 ml Cranberry sauce

1 Croissant

Chopped herbs of choice

Remove the inner strip from the base of the fillet and flatten gently with a rolling pin. Cut a pocket into the upper surface of each fillet. Fill with brie and cranberry sauce. Place flattened strip on top to conceal the filling. Roughly grate the croissant into large crumbs. Add the herbs and mix thoroughly. Spread evenly across the fillets and press down lightly.

Place on a baking tray and bake for 25-30 minutes.

Food Monday ~ Chicken Fillets with Brie & Cranberry Sauce

Chicken Fillets with Brie & Cranberry Sauce
Preheat oven to 200°C

2 Chicken Breast Fillets
25g sliced Brie rind removed
10 ml Cranberry sauce
1 Croissant
Chopped herbs of choice

Remove the inner strip from the base of the fillet and flatten gently with a rolling pin. Cut a pocket into the upper surface of each fillet. Fill with brie and cranberry sauce. Place flattened strip on top to conceal the filling. Roughly grate the croissant into large crumbs. Add the herbs and mix thoroughly. Spread evenly across the fillets and press down lightly.
Place on a baking tray and bake for 25-30 minutes.
Serves 2