Tagliatelli Mushrooms and Asparagus with Garlic Breads

Ingredients for the recipe:

• 300grs tagliatelli egg pasta
• 250mls fresh cream
• 1 egg yolk
  
• 2-3 tablespoons of grated cheddar cheese
  
• 2 garlic cloves
• 8 mushrooms
• 10 asparagus
  
• 1 cup self raising flour
  
• 1 tablespoon of butter
• salt and pepper and a little olive oil

In a small saucepan boil the asparagus for about 10-15 minutes, when cooked remove them from the water and throw them in a (hot) wok pan with the mushrooms cut in halves with the chopped garlic plus a little butter and olive oil , season them with a little salt and pepper.

Cook them for aprox 3-5 minutes stirring occasionally, then add the cream, continue until the cream comes to a boil, then next add the egg yolk diluted in about three tablespoons of milk and add the cheese also, continue stirring it until the sauce thickens (about 2-3 minutes). After which you just serve.

While making the sauce, boil the tagliatelli in some water for about 12 minutes, then drain it and drizzle a little olive oil so that the pasta doesn't stick together, finally serve it with the previously made sauce on top.

The breads I made as follows. In a bowl, mix the flour with a pinch of salt and a little Luke warm water, until it was mixing it until it forms a ball, after which you kneed it and stretch it for about 10 minutes, then make small balls and put them on a floured tray and covered these with a cloth for 20 minutes, on the side in a little bowl crush a garlic with a little oil, which you then brush over the balls before placing them in the oven for about 15-20 minutes until golden brown, then serve them with the tagliatelle. 

Real good food like this has to be made and eaten, especially as is a quick homemade delicious dish.

Super Light Chocolate Mousse

Ingredients:

• 1 egg (separated 1white, 1 yolk)
• 300mls whipping cream
• 75grs 60% cocoa dark chocolate
• 1 soup spoon of butter
• 1 handful of sliced almonds (dry roasted in a pan)
• 1 tea spoon of vanilla essence
• 2 (flat) soup spoons of icing sugar
• 1 soup spoon of cream
  

In two separate bowls whisk the egg white on one and the cream on the other, half way through to peaking add a (flat) soup spoon of icing sugar to each whip and continue to whip them till very firm.

Place a small pan with a little water and over that place a small glass bowl put the chocolate there into squares and keep stirring until this one melts completely, now add the spoon of butter, and once this one melts add the vanilla essence and the egg yolk mixed with one soup spoon of cream. Keep stirring for about 30 secs to 1 minute this will go into a rich smooth silky and glossy chocolate sauce, remove the bowl from the water and let it cool or pour it into a cold bowl to cool faster.

Add the egg white to the whipped cream and in a folding action mix the two, then add the chocolate, and again with a folding action mix it in. Then pour into ramekins top it with grated chocolate and roasted flaked almonds refrigerate for an hour or more and eat....enjoy the lightest and most rich & delicious chocolate mousse ever. Bon apetit!!!

Fresh Cod Fillets with Potatoes Cooked In a Rose Wine Sauce

Recipe Ingredients:(Good for 4 people)

• 4-6 cod fillets (no bones or skins)
  
• 8 medium potatoes (peeled and sliced)
• 1/2 bottle of rose wine (the bottle being 750ml)
  
• 1 large white onion (finely chopped)
• 3 garlic cloves (minced)
• 2 heaped soup spoons of fresh coriander (chopped)
• 1 fish stock cube (knorr or similar)
• 100mls fresh cream
  
• 1 soup spoon of butter
  
• 1 soup spoon of plain flour diluted in half a glass of water
  
• a little olive oil, rock salt and freshly ground black pepper
  

A very simple preparation, place a pan with a little olive oil a pinch of rock salt and a pinch o black pepper on the heat, once well heated add there the garlic and the onion, stirring it frequently let it get golden (caramelized a little). Once that happens add the sliced potatoes and the rose whine and on top of those place the fish, adding a little more black pepper and a little salt over each fish fillet, put a lid on and once it starts to boil reduce to minimum allowing it to simmer for around 20miutes, to turn the sauce simply move the pan around with an angle (don't use spoons as to not break the potatoes or fillets).

After the 20 minutes remove the lid and add the butter and fresh cream as well as the flour and water mix (add more water if necessary), but mix the sauce again by swirling the pan do this occasionally until the sauce thickens which then means is time to put in the coriander and a couple of swirls of the pan, put the lid back on let it simmer a further 3 minutes and is ready to serve.

I wanted it this simple, obviously nothing stops you from adding to the cooking some carrot cauliflower broccoli etc... it really is up to you, but I really enjoyed the simplicity of this dish and the superb smooth silky textures and mild tastes it offered.

Quorn "Meat" Balls with Tomato and Mint Sauce

Recipe Ingredients: (enough for 4)

• 1 pkt of Quorn balls (these can also be soya balls or any other vegetarian substitute, in the case of not being able to find these you can use full button mushrooms about 300 grs, or real meat)
• 300 grs spaghetti
  
• 1 diced onion
  
• 1 large diced courgette
  
• 1 very finely diced carrot
  
• 2 garlic cloves minced
  
• 1 piece of ginger root the size of a garlic piece minced
  
• 2 finely chopped medium hot chillies
  
• 1 vegetable stock cube
  
• 1 can of Italian plum tomatoes diced
  
• 1 soup spoon of paprika
  
• 11 chopped fresh mint leaves
  
• a little bunch of chopped parsley
  
• 4 soup spoons of fresh single cream (I used very little as I wish this dish to be healthy)
• a little olive oil, salt and black pepper (to taste)
  

To cook the spaghetti put a pan on the stove with some water and a little salt and vegetable oil (a couple of soup spoons full), the salt will enhance the spaghetti flavour and the oil will stop the water over-frothing when boiling the pasta due to the starch in the spaghetti. This will take 10-12 minutes to be fully cooked which should be enough time to do the sauce.

To do the sauce I used a wok pan, with a little olive oil on the stove high temp, once hot I added the, onion, courgette, garlic, carrot, ginger and chilli + seasoning. Once the onion is semi-transparent (around 4 minutes add the Quorn balls, stock cube and tomatoes, bring this to the boil and reduce heat to medium let it cook another 6-10 minutes at this stage add the cream and mint cook for a further 1-2 minutes, remove from the heat and add the parsley, mix well and serve over the spaghetti. Enjoy!!!

Beetroot Linguine with Courgette and Mushrooms

Recipe Ingredients: (enough for 4)

• 400grs linguine pasta
  
• 3 small cooked beetroot (finely chopped)
• 1 courgette (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 onion (finely chopped)
• 12 mushrooms (cut in halves)
• 2 soup spoons of fresh cream
  
• 1 glass of semi skinned milk
  
• 1 teaspoon of corn starch diluted in a little water
  
• 2 soup spoons of grated cheddar cheese
  
• some, salt black pepper and olive oil.
  

Place some water in a pan with a little salt and a drizzle of olive oil, once boiling insert the linguine there, letting this one cook for 12-14 minutes, once done (should be al dente), drain it and while draining pass through it some more fresh boiling water, to remove excess starch. Continue to drain it.

Meanwhile put a little olive olive oil in a wok (about 3 soup spoons full). once hot add the onion and garlic, once these start going blond, add the remaining vegetables (the beetroot, courgette, and mushrooms) let these cook well for around 7-10 minutes, adding a little water every time it feels a little dry and stirring occasionally.

After they are cooked, add the fresh cream at this stage and the milk, bring it to the boil, and as soon as it starts to boil add the corn starch diluted in the water, the cheese, and stir regularly allowing it to thicken, once thickened place the linguine inside and stir come more as to mix well the sauce with the pasta, serve it now while very hot, it is delicious.

The beetroot is lovely in this dish as it does not just add colour it adds flavour and texture, and creates a varied different levels of textures and flavours, the beetroot should remain slightly crunchy the mushrooms meaty and juicy and the courgettes soft and creamy. Also bothe the beetroot and the mushrooms give this dish an excellent earthy flavour which is mellowe by the silky cream of the fresh cream, milk and cheese. Bon Apetit!!

** this is a valentines day inspired dish, for the colours and textures within**

Blueberry Crepes with Strawberry Mousse Filling

Recipe Ingredients:

• 1 cup of flour
• a glass of whipping cream (around 120mls)
  
• 2/3 cup of blueberries
  
• a little milk (sufficient)
• 4 soup spoons of oil
  
• 1 egg
• 1 soup spoon of sugar
  
• 10 strawberries (finely chopped + a soup spoon of powdered sugar if these aren't too sweet)
  
• a dash of vanilla essence
  
• vanilla flavoured powdered sugar (or normal)
  

These are two combined desserts. Crepes + strawberry mousse.

To make these, put in a bowl, the flour, make a well in the centre and place the oil + the egg there, start mixing in the centre with a whisk, once it starts getting thick add the blueberries (these ones previously crushed + mixed with the sugar and heated for around 1 minute to release their colour), continue whisking and as it gets thick again start adding the milk, and whisk and add milk and so on until it becomes liquid with the consistency of double cream.

Now soak a little bit of kitchen paper towel with a little oil and rub this on a non stick frying pan, heat the pan and once hot reduce to med-low heat and pour a couple of serving spoons inside swirl the pan so that it covers the whole bottom, let it cook for around 1-2 minutes you'll see it going golden through the crepe, with a spatula lift the corners and them with your fingers peel it of and turn it upside down, again 1-2 minutes and is done, set it aside on a plate. Then repeat process until all the crepe cream is used. You should get around 6-8 crepes.

let the crepes go cool as they become more malleable and elastic. Whip the cream and add a few drops of vanilla essence, once whipped add and fold in the chopped strawberries also a soup spoon of powdered sugar if the strawberries are not very sweet, once done refrigerate this will harden mousse further. Finally format the crepes as you like fill them with the mousse and decorate as you will, I used powdered vanilla sugar, than I refrigerated them further ..delicious with a nice hot cup of coffee or tea. cheers ..enjoy

Tagliatelli a la Rico

Recipe Ingredients: (enough for 4 or 3 very hungry ones)

• 400grs mixed tagliatelle egg and spinach
  
• 1/2 can of black olives (cut in halves) roughly 120gr +or-
• 12 cherry tomatoes (cut in halves) with skin
  
• 1 courgette (cut in small cubes)
• 4 spring onions (cut in slices)
• 1 garlic clove minced
  
• 1 lid of nice balsamic vinegar
  
• 1/4 fresh cream
  
• 2 soup spoons of grated cheddar cheese
• 1 coriander bunch (finely chopped)
• sufficient, salt, black pepper and olive oil
  

From beginning to end it only took me 15 minutes to complete this meal. Put a pan with boiling water on the stove + a little salt and oil (tip, the oil prevents water from foaming up as well as it keeps pasta separated after cooked, rather than clumping up, I learnt this from the age of 9) in there put the pasta cooking.

Wile the pasta is cooking put a Wok on the stove, and in it add a little olive oil enough to cover the bottom, heat it up and as soon as fumes start coming out of it, add in there the following vegetables, courgette, spring onion and garlic + seasoning (salt and B pepper). Let these ones cook for around 3 minutes, stirring regularly, then add the tomatoes and onion + a the balsamic vinegar, and continue to stir for a further 3 minutes.

To that now you add the fresh cream and the cheese, and stir for a further 2 minutes, add to it now the drained tagliatelli, give it a few more turns, than switch the fire of on the stove and throw in the coriander, giving it a few more turns to mix it in well, then serve and (optional) you can add extra B pepper and or Grated dried parmesan cheese...And have a nice quick healthy cheap meal.

Almond filled Sponge Cake (was Anniversary Cake for my Twins on the 16May)

Ingredients: (for the cake)

• 200g butter
  
• 200g self raising flour
  
• 200g sugar
  
• 4 eggs

Preparation:
Mix the butter (soft) with the sugar, mixing it well with the mixer (or hand mixer)for enough time for the mixture to become a whitish cream, at this stage mix the eggs in a little at the time until they are all blended with the mixture, as you want this cream to be as airy as possible. Next is the flour, but this one you can fold in using maybe a spatula, as you want to preserve all that air you knocked in with the mixer, divide this cream into two pre-greased and floured baking tins, and goes in the oven at 180c for 20 minutes (do the toothpick check) just to ensure they are well cooked, let them cool a little then remove them from the baking tin and place them on a cooling rack.

Ingredients: (for the filling)

• 50g caster sugar
  
• 15g corn starch
  
• 2g salt
  
• 235ml milk
• 30g grated almond
  
• 2 eggs
• 2 tea spoons of almond essence
  
• 1 Vodka lid
  

Preparation:

Mix all the dry ingredients well, place all the wet ingredients in a small pan (minus the Vodka), now add all the dry ingredients to the wet ones in the pan, and put it on a medium heat and whisk it continuously as soon as it starts to thicken up reduce the heat to nearly minimum, otherwise will thicken too quick and will get lumpy, you want a smooth cream. After is thickened and will thicken no more cook for a further 2 minutes, then remove from the heat, add the vodka let it cool completely before using it you can even refrigerate.
(this almond cream is also excellent for profiteroles, croissants and much more)

Ingredients: (cake topping)

• 1 glass of double cream
  
• 3 soup spoons of powdered sugar
  
• 1 tea spoon of vanilla essence
  
• 1 hand full of hand chopped almonds (with the skin preferable)
  

Preparation:

Whip the double cream to make the whip, once whipping is about half way through add the vanilla essence and when is two thirds from being done add then 1 soup spoon of the powdered sugar and when is completed add the other 2 soup spoons of powdered sugar whisk a little more just enough to mix it and it is done to cover the cake.
Cover the cake with the aid of a spatula and then spread the hand chopped almonds over it.

Knife chopped almonds ...yum!!

Cake assembly:

decide which disc is going to be the base then level it by cutting it's top (see picture), this will aid in the filling adhering better and soaking in a little, also securing better the other disc.
So you then assemble it as follows, after cutting the base spread the filling around one centimetre thick all over the base, then place the second disc on top, then cover the whole cake with the whip and spread the almonds on top, the refrigerate at least half an hour before serving, more time even better, absolutely lovely with a nice strong coffee, there is something magical when coffee and almond flavours meet in your mouth.

I received these awards from Nina's Recipes and was very happy to have them, there are no rules written, so I assume one has to pass them along to about 7 other blogs as that is how many Nina passed.
Nominees please pass the awards bellow to 7 nominees (or more) of your choice, linking them to the award + linking on your post who nominated you, these are the simple rules

I am please to nominate for the above awards:
5 Star Foodie
My Kitchen Treasures
Chef E
Ninas Recipes
Duo dishes
Tangled Noodle
Sophie

And this award was given to me by Sophie a long standing foodie friend here in my blog, which makes me very honoured to accept such a nice award.

In keeping with the tradition of passing this award forward, here are the rules. The Sisterhood Award is an award from bloggers to bloggers in recognition of a blog spot which shows attitude and/or gratitude.

1. Put the logo on your blog or post.

2. Nominate up to 10 blogs which show great attitude and/or gratitude

3. Be sure to link to your nominees within your post.

4. Let them know that they have received this award by commenting on their blog, or sending them an email.

5. Remember to link to the person from whom you received your award.

I am please to nominate:
5 Star Foodie
My Kitchen Treasures
Left over Queen
Chef E
Ninas Recipes
Coffee and Vanilla
Duo dishes
My Tasty Treasures
Tangled Noodle
Food and Travel

Courgette Risotto (vegetarian)

Recipe Ingredients: (enough for 4)

• 400grs Risotto rice (American Long Grain will also work)
  
• 1 courgette (sliced into little cubes)
• 150grs Button Mushrooms (if bigger cut in halves) please do not use canned..not the same.
  
• 1 large onion (finely diced)
  
• 1 Garlic Clove (minced)
  
• 1 Vegetable stock cube (Oxo is fine or Knorr)
  
• 1 heaped soup spoon of chopped up parsley.
  
• a little olive oil
  
• 25-30grs butter
• salt and freshly ground black pepper
  
• 3 soup spoons of fresh single cream
  
• (optional) shavings of cured parmesan cheese (optional extravagant) shavings of Truffle
  

Place a pan on the stove with enough olive oil to cover the bottom, once hot add the, onion, garlic, courgette and seasoning (salt and pepper), let them cook stirring it occasionally once the onion is semi-transparent add the rice, stirring it to be completely covered in the olive oil, let the rice cook around 3 minutes stirring frequently, this will make the rice thirsty and ready to start absorbing the stock, you make this by adding the stock cube to about 70dcl of warm water, making sure is well dissolved. So you add some stock just enough to cover the rice and continuously stir, as it dries add a little more stock and so on until it finishes,but when you have used 2/3 of the stock is time to add the mushrooms and the butter, and then continue the process as before.


The risotto requires that the rice is fully cooked but still firm in the grain interior, so don't be afraid test and taste it as you cook, you'll know when is right for you, it should never be overcooked and soft all the way through, once I almost finished cooking I added then the three spoons of fresh cream, and let it cook just one further minute then added the parsley and gave it one last stir, and served it. It is lovely to then put on top for both decoration and flavour the optional bits, just slithers of cured parmesan, or shavings of truffle, or both..hehe you decide how extravagant you wanna be.....It is also lovely with a nice medium dry ice cold white wine...have fun ..is easy and you don't need the optionals to be good... cheers!!!

Sexy Strawberry Mousse

Receita em Português

Recipe Ingredients: (enough for 4)

• 200mls whipping cream
• 300grs strawberries (finely chopped)
• 3 soup spoons of sugar
• 2 drops of lemon

To make is the simplest thing ever. Place the cream in a bowl and whip it when the fresh cream is nearly whipped add 2 soup spoons of the sugar to it and whip the rest until a very firm consistency, now add the strawberries reserving 6 tea spoons full of the chopped strawberries, involve mixing the strawberries with the cream, once done, place a tea spoon of the chopped strawberries into each of the four wine glasses (or other container) then spread the cream mixture evenly through each container and refrigerate.

The remaining two tea spoons of chopped strawberries are placed in a little pan with a couple of spoons of water the remaining soup spoon of sugar and the 2 drops of lemon, bring it to boil until it makes a runny syrup, let it cool completely and place on top of each refrigerated dessert and refrigerate a little further, add an almond thin just sticking out of it before serving.

Nice and easy and not as fattening as it looks, I reckon a little bar of chocolate is more fattening.
Cheers for reading, this one is simple and is delicious.

Apple Pancakes with Zesty Vanilla Whip and Maple Syrup

Receita em Português AQUI

Recipe Ingredients: (enough for 4 if not too sweet toothed)

• 1 glass of self raising flour
  
• 3/4 glass of full fat milk (or a little more if needed)
  
• 3 soup spoons and one tea spoon of sugar
• 1 heaped tea spoon of baking powder
  
• 1/2 glass of whipping cream
  
• 1/2 of a lemon zest
  
• 1 tea spoon of vanilla essence
  
• 4 soup spoons of vegetable oil
  
• 1 egg
• 1 apple (skinless and cut into quarters, then finely slice all the quarters)
• Maple Syrup (to taste)
  

In a bowl put the flour and the baking powder and the 3 soup spoons of sugar, and with the aid of a whisk, mix both very well. Now make a well in the flour and place the egg in there as well as the vegetable oil, start whisking from the centre outwards and as it gets thick start adding the milk little by little and whisking until is all incorporated, it should have the consistency of runny yoghurt. Now pour the thinly sliced apple into that and give it one stir, cover it with a cloth and let it rest around 10 minutes.

Mean while put a non stick frying pan on the stove with the flame just above minimum, and let it heat do this about 4 minutes before the end of the dough rest period. Meanwhile in another bowl put the cream there and start whipping it and when is almost at its peak add the vanilla, lemon zest and sugar, bet remaining to peak and your cream is done.

Now on the preheated frying pan, if this one is large enough like 26-28" you should be able to make 3 pancakes at each time, two soup spoons of dough for each pancake and once these are golden brown on one side turn them over. Always check that they are fully cooked through, that is why pan can't be too hot or it will cook the outside with still runny dough on the inside.

Smoked Fish and Prawns in a Pasta and Cream Grattin

Recipe Ingredients:

• 1 large courgette cut in half and then in stripes.
  
• 6 carrots with skin (well washed, thinly sliced)
  
• 1 large onion (finely chopped)
  
• 3 garlic cloves (two minced, one crushed)
  
• 300mls double fresh cream
  
• 150grs grated cheddar
  
• 800grs pasta (use a mixture of two nice ones, different types)
  
• 400grs smoked filet's like haddock or another smoked fish( skinless and boneless cut into little cubes)
  
• 250grs fresh uncooked king prawns skinless (cut in half's)
  
• 2 soup spoons of butter
• salt and pepper to taste
• a little olive oil
  

Easy recipe to make. Place a large frying pan on the stove and a deep pan with water salt and the crushed garlic to cook the pasta, once the water is boiling add the pasta, leave it cooking for 10 minutes, while on the frying pan ad a glug of olive oil, and once hot add the two minced garlic, onion, courgettes, carrots and seasoning (salt and pepper to taste), stir these frequently until the onion and carrot are half cooked, at this stage add, the butter and then once melted the fresh cream, wait now until the cream starts to bubble, and at this stage add the cut smoked fish, reduce the fire to medium and let it simmer for 3 minutes, lastly add the prawns and let it simmer a further 3 minutes.

Get a couple of large Pyrex, cover the bottom with some of the boiled pasta (half) dividing equally between the both. After that split the sauce into two parts reserving a little liquid with veg bits, put each of those two parts over the bed of pasta, and then cover the sauce with another layer of pasta on each dish until all the pasta has gone, now pour half of the reserved liquid evenly over the pasta of both dishes and over that the grated cheese over the two trays (for more cheese flavour you may add some grated Parmesan "optional") season a little salt and pepper and goes in the oven at 200c for about 15 minutes, well ...until golden brown on top to your liking, this serves 10 people easy. At least that is how many ate this at my house, and to be honest they all loved this dish, so hope yours like it too, if your people eat a lot make this dish for 8. Luv ya ...and thanks for visiting my blog and taking the time to comment.

Spicy Meat Balls with a Smooth Chilli and Tomato Sauce

Receita em Portugues AQUI

The meat balls are back, after a request I received for spicy ones.

Recipe Ingredients:

• 400grs minced Beef
• 1 hand full of bread crumbs
• 1 egg (whole)
• 1 full onion finely chopped
  
• 3 garlic cloves (minced)
• 1 coriander bunch (finely chopped)
• 300grs of fresh fettuccine
  
• 1 tin of tomatoes
• 1/3 of a glass fresh cream
  
• 2 level two chillies (finely chopped with the seeds, for less hot remove seeds and white veins inside the chillies)
  
• a pinch of chili powder
• Salt and pepper to taste
• some olive oil
• 1 chicken stock cube
• a tea spoon of flour diluted in a little water (to thicken sauce)
  

On a deep pan put some water and salt and a drizzle of oil and boiled the pasta it takes only about 5 minutes to do as is fresh pasta (fettuccine), bearing in mind the sauce may take a little longer to make, make sure only to make the paste 5 minutes before the sauce is ready, so all comes out at the same time.

To make the meat balls, put the minced meat in a bowl, and put there also the parsley finely chopped, 1 garlic clove minced, a pinch of black pepper a pinch of salt and a pinch of chilli powder, the bread crumbs and the egg. With your hands mix it all very well and shape pieces of the meat into balls, and set these aside.

For the sauce on a frying pan or wok put in a glug of olive oil, once very hot add the onion, the garlic, the chilli and season it (salt and pepper to taste), cook these for about 5 minutes then add the meat balls, and turn them around to seal them, once fully sealed (brown all around) ad the tomato and chicken stock cube, let them cook for another 7 minutes, and now add the cream and the water with flour, and that will make just a nice sauce, let it cook a further 3 minutes (or more) as if you want the sauce tastier and thicker you can let it simmer for longer.

This one was really delicious, and fiery hot...most of the heat is felt around the lips as is fresh chillies. And you must admit the dish is very colourful and fiery too. You can see the steam coming of it yum yum!!

Meat Balls in a Creamy Coriander Sauce and Oven Fries ( better than Ikea's)

Receita em Portugues AQUI

This one was inspired in the Ikea's Swedish Meatballs.



Recipe Ingredients:

• 400grs beef (minced)
• 2 garlic cloves (minced)
• 1 handful of breadcrumbs (you can use old dried brad just grate it)
• 1 whole egg
• half a tumbler glass of cream
• half a tumbler glass of whole milk
• 1 stock cube of chicken (I used Oxo easier to dilute)
• 1 large onion (halved and sliced)
• 1 little bunch of coriander
• 1 little bunch of parsley
• 8 medium potatoes (pealed and chipped)
• some olive oil
• salt and pepper to taste
• 1 soup spoon of gravy (don't worry if you do not have it as some plain flour and water will do)
  

Throw the chipped potatoes in a pan with water, and par-cook the chips, then place them in a tray and brush them with olive oil and cook them at 200c, occasionally turning them around.

While that is doing, put the minced meat in a bowl, and put there also the parsley finely chopped,, 1 minced garlic clove, a pinch of black pepper and a pinch of salt, the bread crumbs and the egg. With your hands mix it all very well and shape pieces of the meat into balls, and set these aside.

now put a pan on the stove (on high) and pour in a couple of olive oil glugs, once very hot add the sliced onions, and the remaining garlic clove (minced) cook until the onions start to go semitransparent, at this stage add the meat balls and occasionally shake the pan so that the balls turn over and seal.

Once sealed add the gravy and chicken stock cube mixed in a glass of water also adding the cream and the milk, (if still to thick add more milk, if too thin a little more gravy diluted in a little water) + a pinch of salt and a pinch of black pepper to taste. And about one minute from finishing cooking add the chopped coriander. Is as easy as that, with the chips now ready is just serve and eat... (notice I didn't say how long the chips take, this is because it varies from oven to oven from potato quality to potato quality and even for how long they've been parboiled) But roughly about 20-25 minutes.

Sirloin Steak w/ Diane Sauce & easy Potato Gratin

Recipe Ingredients:

• 1 good sirloin steak (28 days mature best)
• 6 mushrooms (sliced)
• 1 garlic clove
• 1 measure of cognac (I used Courvoisier Cognac) Brandy will do too
• 2 potatoes
• 60grs grated cheese
• 50mls fresh cream + 100mls fresh cream
  
• 50mls fresh milk "whole"
• salt and pepper to taste
• and a glug of olive oil

Just put some salt and pepper on both sides of the steak and rub a little olive oil on each side too, let it absorb the flavour for 20-30minutes, then get a griddle pan on the fire and a frying pan too.
On the griddle once extremely hot, place the steak on the one side for about 2 minutes then on the other for another 2 minutes, then turn around again to another diagonal position 2 minutes and again turn to the other side 2 more minutes (all in all 8-10 minutes should suffice for a medium rare steak). While that is doing place a glug of olive oil in the frying pan and the garlic (minced) as soon as start to sizzle add the mushrooms tossing them regularly, once fully covered in oil pour the cognac (brandy) and tip forward the pan (thus flambéing the mushrooms) and the flame will go out by it self, continue to toss the mushrooms until cooked add then the 100mls cream and in a glass mix a tea spoon of plain flour and water, then add a little at he time to the cream until it gets to the consistency you want. And that's the sauce done, which should finish around the same time as the steak.

The potatoes, these you prepare as the steak marinades as they will take about 20 minutes to grattin. Prior to that peal them and slice them, parboil them till virtually cooked, than you place one layer of potato, mill a little pepper over them and a little salt, pour a little milk and cream over them and half of the grated cheese, another layer repeat the same...and to the oven it goes 200c 20 minutes more or less ...you know when they are ready as to the golden colour on top see picture.

A classic recipe made easy!!! Hope you like it.

This recipe was just for me ...so just to feed one.. multiply to feed more. :)