ROSEMARY POTATOES

HI....THIS IS A LOVELY POTATO DISH THAT I LEARNT FROM A CORDON BLEU GRADUATE.......ITS CREAMY,MUSTARDY AND TOTALLY DELICIOUS..HERE GOES THE RECIPE

ROSEMARY POTATOES

½ KG BABY POTATOES

½ CUP SOUR CREAM

SALT PEP CHILLI FLAKES

BASIL FRESH.MIXED HERBS

DRY RED CHILLIES

ROSEMARY N OREGANO

PARMESAN

ATSP CRUSHED GARLIC

METHOD

BOIL POTATOES,REMOVE SKIN AND COOL

FRY RED CHILLIES IN OLIVE OIL

ADD 1 TSP CRUSHED GARLIC

ADD POTATOES AND FRY.ADD SALT

ADD CHILLI FLAKES.COOK

ADD CRUSHED PEPPER.COOK

ADD OREGANO COOK

ADD ROSEMARY DRY N FRESH

ADD MIXED HERBS,1/2 TSP.ADD  1 TSP MUSTARD N COOK

ADD 1 DS SOUR CREAM MIX.ADD BASIL IN THE END.

PUT FIRE OFF AND ADD GRATED PARMESAN.1 BIG SPOON.

Macaroni in creamy mushroom and truffle sauce

HI..TRIED OUT A LOVELY RECIPE LAST NIGHT.IF YOU HAVE TRUFFLE OIL,THIS RECIPE WILL BE DIVINE AND IF YOU ACTUALLY HAVE BLACK TRUFFLES,DIVINE WILL BE AN UNDERSTATEMENT.HOWEVER,IF YOU DONT HAVE EITHER,THIS RECIPE WILL YIELD A SUPER YUMMY,BUTTERY,CREAMY AND DELICIOUS MUSHROOM SAUCE WHICH CAN BE USED TO TOSS WITH ANY PASTA.IDEALLY I WOULD HAVE USED TAGLIATELLE OR PENNE BUT ALL I HAD IN THE KITCHEN WAS MACARONI.SO THERE IT WENT...MACARONI IN CREAMY TRUFFLE SAUCE..THE KIDS JUST LOVED IT.HERE GOES THE RECIPE
MACARONI IN MUSHROOMS AND CREAMY TRUFFLE SAUCE.

Ingredients You Will Need:
2 tablespoons butter
1 shallot, minced
2 cloves garlic, minced
2 sprigs thyme, leaves stripped and finely chopped(OPT)
2 CUPS mushrooms, chopped (chanterelles, oysters and crimini work well)(I USED BUTTON)
¼ cup white wine
1/2 cup stock
1 cup cream
2 tablespoons truffle oil
1 cup macaroni boiled in salted water till al dente

METHOD


.Melt the butter in a skillet over medium heat. Add the shallot and garlic, and sauté until the shallot becomes translucent.
.Add the thyme and mushrooms, and turn the heat up to medium-high. Cook until the mushrooms are golden and tender, about eight minutes.
.Add the wine, and scrape up any bits stuck to the bottom. When the wine has almost completely reduced, add the stock. cook till slightly reduced
Now add the cream and Cook until it forms a thick sauce, about five minutes. Taste for salt.add any if you feel its low on saltTurn off the heat, and stir through the truffle oil. toss pasta,
If using truffles,shave half a black truffle over the pasta and serve immediately.
Tip
1)if you feel your sauce is not thickening,take about half a tsp of flour and mix with a little of the warm sauce .add to pan and let cook.It will thicken

step by step link
http://www.facebook.com/media/set/?set=a.10150985347885344.773023.631380343&type=3&saved