Cornflakes Encrusted Baked Cod Fillets

A delicious and healthy alternative to the fried fish. The topping prepared with a mix of cornflakes and breadcrumbs, which results in a crunchier crust. Serve with lemon wedges.

• 2 Cod or walleye fillets
  
• Salt and pepper to taste
  
• 25 g Herb butter
  
• 25 g Cornflakes, crushed
  
• 25 g Breadcrumbs
  
• 2 tbsp Olive oil, plus extra for greasing
  
• 1 tbsp Fresh parsley, chopped
  
• 1 tsp Dill
  
• 2 clove Garlic, minced
  
• 2 tbsp White wine
  
• Lemon wedges, for garnish

1. Preheat the oven to 210C/420F. Grease lightly a glass baking pan with olive oil. Melt the butter and place them in a bowl together with crushed cornflakes, breadcrumbs, olive oil, herbs and minced garlic.
   
2. Pat the fish fillets dry with paper towels and season with salt and pepper. Place them, skinned-side down, on the baking pan. Pour the white wine over the fish. Divide the cornflake mixture onto two fish fillets and press down lightly so they adhere.
   
3. Bake in the center of the hot oven for 20 minutes or until the topping is golden and the fish is opaque and cooked through. Serve immediately garnished with lemon wedges.

Roasted Chicken Salad with Pear and Walnuts

A really easy salad recipe with leftover roasted chicken, pears, toasted walnut halves and rocket leaves gently tossed with a simple white balsamic vinaigrette. Serve it with bread or roasted potatoes.

• 200 g Leftover roasted chicken thighs
  
• 40 g Rocket leaves
  
• 1 Pear, washed, cored, cut into thin wedges
  
• 1 handful Walnut halves, toasted
  
• 30 ml Walnut oil
  
• 15 ml Balsamic bianco
  
• 1 tsp Wholegrain mustard

1. Place walnut halves in a single layer in a skillet. With the skillet over medium-high heat, stir the nuts continually for 5 minutes or until they start to turn golden.
   
2. Place rocket leaves, pear wedges, toasted walnuts, and chicken in a large bowl. Toss gently to combine. Whisk walnut oil, balsamic bianco and mustard together. Pour the dressing over the salad and toss to combine. Serve salad with bread.

Chicken Breast with Creamy Mushroom and Chive Sauce

A delightfully creamy sauce, consisting of button mushrooms, sour cream, and chives, makes this pan-seared chicken breast tender, succulent and flavoursome. Serve it with pasta or mashed potatoes.

• 2 Chicken breasts, boneless and skinless
  
• 1/2 tsp Salt
  
• 3 tbsp All-purpose flour
  
• 1 tbsp Extra-virgin olive oil
  
• 1 Shallot, finely chopped
  
• 100 g Button mushrooms, thinly sliced
  
• 60 ml Dry white wine
  
• 300 ml Chicken broth
  
• 2 tbsp Sour cream
  
• 1/2 tbsp Dijon mustard
  
• 2 tbsp Fresh chives, chopped
  

1. Place chicken breast between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with a little of salt. Place 2 tablespoons flour in a shallow dish and dredge the chicken in it. Discard the excess flour.
   
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
   
3. Add remaining oil to the pan and heat over medium-high heat. Add shallots, mushrooms and cook, stirring constantly, until golden brown, 3-5 minutes. Sprinkle with the remaining flour and stir until lightly browned. Pour in white wine, and broth. Bring it to a boil, stirring often.
   
4. Return the chicken to the skillet, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 5 minutes. Stir in sour cream and mustard until smooth. Taste with salt and stir in chives. Serve with wholewheat pasta.

Five Spice Spelt Crackers

Those spelt crackers with distinct aroma of 5-spice powder that adds a delicious spicy kick and crumble texture that melt easily in the mouth and keep you wanting more and more.

• 120 g Spelt flour #630
  ©angiesrecipes
  
• 1/2 tsp Five spice powder
  
• 50 g Parmesan, grated
  
• 15 g Poppy seeds
  
• 100 g Duck fat (or butter)
  
• 1-2 tbsp Ice water
  

1. Whisk together spelt flour, five spice powder, Parmesan and poppy seeds in a mixing bowl. Rub in duck fat until the mixture is crumbly. Add in ice water, a little at a time, until the mixture becomes a dough ball.
   
2. Wrap the dough with plastic film and chill for 2 hours. Line a baking sheet with parchment paper. Preheat the oven to 160C/325F. Remove the dough from the fridge. On a floured surface, roll it into a rectangle about 2mm thick.
   
3. Cut out individual crackers about 5cm across with a sharp knife and arrange them on the prepared baking sheet. Bake for 10 minutes. Turn the crackers over and bake another 5 to 10 minutes. Cool the crackers on a rack.

Hard Wheat Semolina and Raspberry Cake

A very moist, slightly dense and super tasty hard wheat semolina cake prepared with yogurt, frozen raspberries and hazelnut brittle. Enjoy it with a glass of sparkling strawberry wine or a pot of freshly brewed tea.

• 2 Eggs, separated
  
• 30 g Butter, at room temperature
  
• 80 g Sugar
  
• 15 g Vanilla sugar
  
• 250 g 3.5% Plain yogurt
  
• 250 g Hard wheat semolina
  
• 2 tsp Baking powder
  
• 200 g Frozen raspberries
  
• 50 g Hazelnut brittle
  
• Powdered sugar
  

1. Preheat the oven to 175C/350F. Grease and flour a rectangle baking dish about 25cmx14cmx6.5cm/10”x5.5”x2.5”.
   
2. Beat egg yolks, butter, and sugar until creamy. Stir in yogurt to combine. Beat egg white and vanilla sugar until stiff.
   
3. Whisk together the semolina and baking powder, then sift the mixture into the liquid mixture. Gently stir to combine. Fold the egg white into the batter.
   
4. Pour half of batter into the prepared pan, then top with 100 grams of frozen raspberries, now pour the remaining batter over the raspberries, finally cover with the remaining raspberries and sprinkle the hazelnut brittle over.
   
5. Bake in the center of hot oven for 65 minutes until golden brown. Remove and leave the cake in the pan for 15 minutes before turn it out onto a wire rack to cool. Dust the top with powdered sugar.

Recipe Rifle is on maternity leave

Okay I admit defeat.

I was going to just stagger along pretending that I hadn't had a baby. But the thing is that she's so DEMANDING. And in the ten minutes per day when I'm not:

- feeding her insatiable little mouth
- wiping her shitty bum
- washing her pissed-on clothes
- expressing
- ordering 8,000 nappies (size 2 already) from Ocado
- staring at my stomach in the mirror thinking "any smaller today?"
- saying "I wouldn't throw a cup of fucking tea back in your face, you know" to my husband

...I am leaning at a 45 degree angle with my forehead against any available wall, making my tragic lunatic face by pulling down the corners of my mouth and rolling my eyes up into my head as far as they will go.

We haven't cooked anything for days. We are surviving on a box of cheese from Neal's Yard and stale crackers. Occasionally I will swipe a handful of dried fruit out of the larder, while my husband tells me for the 6th time that there's more sugar in dates than in sugar (eh?)

So continuing this, for the moment, is just madness. Unless you don't want recipes anymore and just want my thoughts on Infacol vs Colief, NCT classes, Bugaboo vs iCandy and how to get the little buggers to sleep through the night? No? Thought not.

But we're going to have to come to some agreement about maternity leave. Because I know people like you, you're all like "Essssthherrrrr... we valueee yooooooooou. Go and have a good time with your baby and we'll ALL still be here when you come back. We are committed to supporting working mothers and a fair maternity package."

Yeah, like, whatever and then behind my back you'll all be saying how Cupcakes and Cashmere is a way better blog and the thing about Eat Like a Girl is how dedicated she is and how Liberty London Girl never asks for shit like time off.

And I'll come back, all shaky and traumatised and shy from being locked up with my baby for 6 months and suddenly you'll all be friends with different people and having different things for lunch and have formed all kinds of new political alliances that it'll take me months to unravel and I'll be fucked.

But I've got to take some time off, despite all that. So shall we say two months? From now? I'll aim to be back at work on 2 May, the day after my 31st birthday.

This all reminds me of one of my Dad's favourite stories from his days as a high powered City suit.

"Bob and Jim are leaving the office and they're waiting for a lift," my Dad says. "It's Bob's last day at the company and he turns to Jim and says '... and just think, in four weeks everyone will have forgotten about me.'

And Jim says: 'Four weeks? Four weeks?'"

Then Dad usually laughs until he cries.

Rocket Salad with Grapefruit and Black Olives

Juicy, slightly sour ruby grapefruit, with peppery rocket leaves as a base, and black olives dressed with a combination of balsamic bianco vinegar and olive oil, then sprinkled with some chopped pistachios. If you are not a fan of rocket leaves, lamb's lettuce would be great for this salad too.

	Dressing
1 Grapefruit 1 handful Rocket 10 Black olives, cut into halves Some pistachios, chopped	1 tbsp Rosemary infused olive oil 1 tbsp Balsamic bianco Salt and black pepper

1. Peel and segment the grapefruit. Arrange rock salad, black olives and grapefruit segments on the serving plate.
   
2. Mix the vinaigrette ingredients in a jar with a tight-fitting lid and shake to blend. Drizzle the vinaigrette over the salad and sprinkle with the chopped pistachios. Serve the salad with bread.