STUFFED CHICKEN FILET WITH SAGE AND GARLIC

Hmm.. you are probably thinking of what to have for dinner this weekend? What about chicken? This meal is tasty, fun and different. Combining the smoothness of potato pure with boysenberry sauce and chicken stuffed with butter, garlic and sage... it is simply a flavour bomb! 

You need for 2 people:

2 chicken filet breasts

a handful fresh sage

2-3 cloves of garlic

5 potatoes

80 g butter

1 dl cream/full fat milk

250 g boysenberries

3 tbs of balsamic vinegar

1 red onion

1/2 squash 

approx. 20 sugar peas

salt and pepper

kitchen thread

1 dl sugar

2 tbs honey

1 dl water/white wine

How to:

First make the garlic and sage butter by chopping the sage and garlic very finely. Add the butter (around 30 g), stir and set a side. Then take a pot and add the wine, boysenberries, sugar, vinegar, a couple of sage leaves and honey. Let boil on low heat so it reduces. In the end, just before serve, ad a table spoon of butter.

Prepare your potatoes and put them in a pot, turn on the heat and let them boil for 20 minutes until tender. Prepare your wedge, but them in nice delicate squares.

Take the two chicken breasts and cut them slightly open on the inner side of the breast. Stuff them with butter, and close them up using a kitchen tread that you tie to one side and work your way around the whole filet. Tie on the other end as well. When you're done the butter should not be showing. Its closed in and all the yummy juices will stay inside the chicken. 

When the chicken is prepared, the potatoes should be finished soon. Start by frying the chicken filets on full heat on both sides - season with salt and pepper. Turn down to low when they have gotten a golden color. Let rest on low heat in the pot under a lid for about 7 minutes. Turn of heat and rest for another 5-7 minutes. While the chicken is resting, fry the wedge, this only takes about 2 minutes. Season with salt and pepper. For the potatoes, add 50 g butter, 1-2 cloves of finely chopped garlic and some cream and pure the potatoes. Season with salt and pepper. 

Plate up all the ingredients - remember to remove the thread around the chicken! And you're ready to eat. 

ENJOY!

xxx

AUTUMN CHANTERELLE RAVIOLI

I felt like making something different for dinner today, and I figured I was going to try to make ravioli for the first time. I have always been a bit sceptic to make my own pasta since I haven't got a round to getting a pasta maker, yet I thought it can't be that bad just using a normal rolling pin. And it worked! The secret is just to roll it very very thin.... 

I wanted to make it with some seasonal ingredients, so I went to Gutta På Haugen to purchase some chanterelles! It's my favorite mushroom, and I believe that it deserves a dish of its own.

You need for 2 people:

Pasta:

3 eggs

3 dl flour

Filling and sauce:

2 handfulls of chanterelles

3 aroma button mushrooms

4-5 shallots

2 tbsp of fresh thyme

Some pumpkin - cut into small dices 

3 tbsp of lemon juice

salt and pepper to season

1 tbsp of creme fraiche

1 dl of water

50 g butter

4 tbsp of finely shredded parmesan

How to:

First mix eggs and flour and work the dough until it does no longer stick and it is smooth to touch. Leave in the fridge while you get the other ingredients prepared. Boil the pumpkin dices and leave aside.

Finely cut the mushrooms and shallots. Remember it is going to be inside the pasta, so it needs to be small pieces. Fry the mushrooms and shallots with 1 tbsp of the butter together with half of the thyme, some salt, pepper and 2 tbsp of the parmesan. Lastly add 1 tbsp of the lemon juice. Leave to cool down.

Now get your pasta dough and roll it out as thin as you possibly can. Try to get it as thin as you remember normal pasta is. Use plain flour so it doesn't stick. Use a pizza cutter and make around 20-30 squares. Put the filling (in the middle of the ravioli) on half of the squares. Use some water to wet the edges of the squares and then put the remaining pasta squares on top of the ones with filling. Use a fork to "glue" the two parts together as seen above. Try to not get any air in the ravioli.  

Boil the ravioli in 4 minutes in a big pot of salted water. While they are boiling add the remaining butter, creme fraiche, the pumpkin, thyme, lemon juice, parmesan and water to the mushroom mix and bring up to the boil. 

When the ravioli is done, strain them and put on a plate. 5-6 for one person. Add some olive oil and the sauce.

NOW SERVE!

xox

   

BEST APPLE CAKE EVER!

Its autumn in Europe and time to use all the good stuff from the garden! So what about a warm apple cake? If you don't have an apple tree - there is no excuse cause you'll find norwegian apples in any supermarket.

I wanted to make a different cake, and therefore I swapped the normal flour with almond flour. Why? Because it is low in calories, it contains the healthy fat from nuts, it is low in GI, its raw food... yes, its all positive. And most importantly - it tastes even better than with normal flour!  

For one cake you need:

3 eggs

1,5 dl sugar

150 g of butter

150 g of almond flour

2 tbsp  of normal flour

1 tsp of vanilla sugar

2 tbsp of cinnamon

1,5 tsp of baking powder

5 apples (remove the skin and cut into boats)

Use a 24 cm round baking form where you put baking paper in the bottom and grease the rest with some melted butter. This so the cake won't stick.

How to:

Turn the oven on 180 degrees celsius. Melt the butter on low heat on the stove. Beat the eggs and sugar with an electric mixer until the mixture turns thicker and pale yellow. Add the dry ingredients to the mixture. Use a sifter so you don't get any lumps. Then add the butter and mix until smooth.

Pour the mixture to the baking form. Now its time to add the apple boats. I start around the edges and work my way towards the middle. Put as many apples as you can fit - the more the better! 

Lastly add some cinnamon and sugar on top to get that nice effect when its cooking. The cake is baked on the lowest rack in the oven for approximately 40 minutes. Use upper/under heat.

ENJOY IT with some yummy vanilla ice cream:) 

xoxox