“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child
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I cook very good, /so they say :)/ but it’s not a passion that I have. When it comes to food I’m a very easy going person and I prefer plain meals that don’t involve turning the whole kitchen up-side-down and washing half of the dishes in the cupboards after the food has been prepared and eaten.
One of the reasons I love summer is that I can eat salads for 3-4 months and I don’t need a major cooking, unless is absolutely necessary. I like cooking for friends when they visit me, but to make a whole menu only for myself … not me. But I know many people who love the preparation of the meal, the tasting, the conversation about the steps in the recipe.
This post is for my blogging friend Giovanna from Blue Jelly Beans. I like visiting her blog and reading about the meals she offers, because it’s obvious, everything she does involves passion and creativity. So here are two of my favorite recipes that I’ve tried several times, I hope Giovanna will try them too and make nice posts with images and everything else beautiful that she does at her blog.
Cider Chicken with Tagliatelle
The recipe is by Patrick Anthony, from the “Ready Steady Cook” book that I have/ a great book btw/
- 400 g tagliatelle
- 2 tbsp vegetable oil
- 400 g chicken breasts, skinless, cut into chunks
- 210 ml dry cider
- 1 1/2 tbsp wholegrain mustard
- 15 g butter
- 1 large leek, halved lengthways and finely sliced across
- 80 g mushrooms, sliced
- 100 ml double cream
- 1 tbsp chives, snipped to garnish
Cook tagliatelle to packet instructions. Meanwhile, heat 1 tbsp oil in a pan and fry chicken for 8 minutes, turning occasionally, until golden all round. Add cider and mustard. Season and simmer for 5-7 minutes until slightly reduced.
Melt butter in a pan, add remaining oil and cook leek for 3 minutes. Add mushrooms and cook for another 2 minutes. Add leek and mushrooms to chicken, stir in cream and simmer for 2 minutes.
Toss cider chicken with tagliatelle. Garnish with chives. You can serve this meal with green salad and garlic and herb bread.
Triple Chocolate Cheesecake
The recipe is by Nick Nairn, from “Ready Steady Cook”
For the biscuit base:
- vegetable oil, for greasing
- ½ tsp ground mixed spice
- ½ tsp ground cinnamon
- 1 orange, grated zest only
- 125 g plain chocolate digestive biscuits, crushed
- 55 g butter, melted
For the cheesecake:
- 125 g white chocolate
- 225 g full-fat cream cheese
- 142 ml carton double cream
- 2 tbsp brandy
- 1 tbsp caster sugar
- cocoa powder, to dust or do like I do, decorate with raspberries
Lightly oil 4 x 10 cm pastry cutter and put on an oiled baking sheet. For the base, mix the zest, spice, cinnamon and biscuits. Stir in melted butter and divide mixture between the 4 cutters. Press down with the back of a spoon. Chill.
For the cheesecake, melt chocolate in a bowl over a pan of simmering water. Remove from heat. In a bowl beat cream cheese until smooth. Beat in chocolate. Whip cream, brandy and sugar together and fold into cream cheese mixture. Spoon on to biscuit base and level with the back of a spoon. Chill until firm.
Dust with cocoa powder before serving or decorate with berries/ which is what I do/.
Visit Giovanna’s blog bluejellybeans.wordpress.com, I’m sure there will be a delicious moment for each of you!