Monthly Archives: May 2012

Rose pesto & Chicken tagiatelle

Standard

2 hearty portions:

150 gr tagliatelle (whole grain)

3 tblsp crème fraiche ( I replaced with just milk)

1 chicken breast

3 tblsp rose pesto

150 gr green beans

fresh basil

handful chive

garlic clove

olive oil

sea salt

 

Cook pasta al dente. Heat the oil on a pan, add crushed garlic and cubed chicken. When chicken is cooked, reduce to a low heat and add pesto, green beans, crème fraîche or milk and salt. Cook just for a few minutes – beans shouldn’t be overcooked. Stir in pasta and cook for 1-2 minutes. Decorate with chive, basil. A pinch of grated parmesan will make it just perfect.

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Sauce Tartare *Polonaise*

Standard

 

An absolute must for any festive ; deep rooted in Polish cooking tradition

200 gr wild pickled mushrooms

200 gr pickled cucumber

300 gr plain yoghurt

150 gr mayonnaise

150 gr horseradish

Spring onion or fresh dill

flaked sea salt (my recent discovery – I already cannot function without it)

freshly ground black pepper

 

Chop mushrooms and cucumber very finely. Mix with horseradish, yoghurt and mayo. Decorate with chopped spring onion. Capers will make a nice addition. Sauce proportions are everyone’s choice really. I like lots of horseradish and a bit less mayonnaise. And as many mushrooms as I can fit into it.