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Main menu
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Mustard Chicken
Dauphinoise
Oven at 425
Boil 200ml water
Food Processor
- 1kg (454g) potatos
- 1 red onion
- Put into tray (35x25cm)
- 1tbsn nutmeg
- 2 cloves garlic
- 225ml cream (maybe less to skip boiling)
- 2 bay leaves
- bit of olive oil
- parmesean
- thyme sprigs
Mix together with hands. Cook for 15-20 minutes. Or until Golden brown and bubbling.
Chicken
- small olive oil
- rosemary sprig into oil
- 1tsp mustdard powder per breast
- 4 cloves garlic
- swig of white wine
- Once chicken is cooked, add 75ml cream into pan.
- whole grain mustard
- salt & pepper and adjust taste
Affogato
In a cup
- cumble shortbread biscuts
- cherries
- chocolate chunks
- Ice cream on top
- Pour coffee on top.
- chocolate shavings