dishes from panthers savoury

French chicken pot! by Dina


1 Chicken

4 Carrots

8 Small potatoes

2 Celery

2 Chopped onions,

5 Cloves of garlic (no cutting)

3 Bay leaves,

1 lemon zest

1/2 lemon juice

Fresh rosemary.

Fresh thyme


Preheat your oven at 180 deg cel.

Cut and mix all the vegetables together with salt and pepper.

Wash the chicken and dry it well with paper towels, then rub it with salt and pepper, and olive oil all over it.

Color your chicken on all sides either on a frying pan or a French pot cast.

Add thyme on the top and the rosemary. Then add all the rest of the ingredients on top, cover the pot and place it into the oven.

Bake for 1.5 hours.

So delicious !

Cakes from Panthers

Blueberry lemon loaf by steph

Whisk together
1 cup of caster sugar 250 gr
Zest from 3 lemons
1/2 cup Half & Half 125 gr
2 eggs, room temp
1/3 cup vegetable oil 80 ml
2 tsp vanilla extract

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
Fold 1 cup of fresh blueberries


Sift the flour and add the wet ingredients

Mix the blueberries with some of the flour so they won’t sink to the bottom during baking.

Bake in an oven at 180 degrees celsius for 60-70 min, it you want to do individual muffins bake only for 20 minutes


Lemon rosemary cookies


50 g of sugar

90 gr of butter

220 g flour

1 egg

zest of 1 lemon

20 gr of icing sugar

4 tablespoons lemon juice

2 tablespoons of fresh chopped rosemary

Grease and spread flour on 2 trays, or use parchment paper. Preheat oven to 180 degrees.

In a bowl, beat the butter with the sugar first, then add the lemon zest, the lemon juice and the egg yolk, mix well.

Finally, add the chopped rosemary (not too thin).

Add the flour then mix until a homogeneous mixture is obtained. Form a 3 cm diameter sausage in aluminum foil or cellophane, leave to stand in refrigerator for 30 minutes.

Cut into thin slices the preparation having slightly hardened, place on the baking sheets or parchment paper, leave space between the cookies.

Lightly beat the egg white so that it foams, gently spread the egg white on the slices of cut-out biscuits and sprinkle well with the icing sugar, bake for 10-15 minutes.

Serve them asap or cold. You can keep them in a box for 5 days.

Enjoy it!