Mushroom Pasta with Thyme

300 g breakfast mushrooms,chopped or sliced
300 ml fresh cream
fresh thyme,few leaves,chopped
ca 100 g fresh grated (Parmesan) cheese
3 small onions,choppped
salt
pepper
pasta(Penne,Wheels)
loads of butter for frying

Boil pasta al dente.
Fry mushrooms & onions in the butter.When ready,add thyme & fresh cream.Bring it to the boil & season.
Mix in the pasta,sprinkle over some cheese.

Rhubarb & Vanilla Cream

2,5 dl milk
1 vanilla pod
3 egg yolks
4 tbsp sugar
1,5 tbsp flour
500 g rhubarb
2 dl fresh cream
Heat in the pan on low heat milk & halved vanilla until just below boiling point.
Whisk egg yolks with 2 tbsp sugar,add flour.
Remove the vanilla pod,scrape the seeds out & add back to the milk.
Pour the hot milk into the egg mixture,whisking it until well combined.
Get the milk back to the heat until it thickens,keep mixing.
Cool.
Chop the rhubarbs & boil with drop of water & 2 tbsp sugar until soft.
Cool.
Leave the 4 tbsp of rhubarbs aside & add the rest into the vanilla sauce.Gently fold in whisked cream.
Divide the cream between 4 serving glasses & top each of them with 1 tbsp of rhubarb compote, mix it just a little.

Nuts & Grapes Cheese Crumble Cake

Base:

500 g flour

250 g butter

200 g sugar

2 eggs

2 tsp baking powder

Topping:

300 g any mixed nuts

250 g seedless grapes

250 g soft cheese

1 tbsp cinnamon

2 tbsp sugar

~50 g butter

2 tbsp flour

Oven 220C

For making the base combine all dry ingredients,add butter pieces & eggs.Work it all into the crumbly mixture.
Pour more then half of this mixture onto the prepared baking tray,just level it for a bit.Scatter all nuts & grapes over the crumbs.Sprinkle over with cinnamon & sugar.
For cheese topping add cheese & flour to the remaining crumble mixture.Gently mix it to keep all this crumble going.Drop it on to the cake.Slice a bit of the butter at random over the cake.
Bake 35-40 min or until cake is golden brown.

Basic Pasta Dough

400 g Plain Flour
4 free range Eggs
salt

Turn the flour on to the bench.
Make a well in the middle and add the whisked eggs in to the well.
Slowly incorporate the flour, using your hands and bring the dough together.If dough gets sticky,add more flour.Different flavours can be added.
Wrap in a clean tea towel and rest 20 minutes.
After 20 minutes, work the dough with your hands for about 5 to 10 minutes..

Work it into a rectangular shape using a little extra flour.
Open the pasta machine to the biggest setting and put the dough through.
Fold the dough into 3 after each turn then turn the dough 90 degrees and repeat the process.
Cut the desired shapes.

Do what you have to do really.

Chicken & Sugar Snaps Stroganoff

450g chicken breast - cut into goujons (thin strips) and dusted with smoked paprika
15g smoked paprika
A little olive oil for frying
1 finely sliced onion
150ml chicken stock
100ml sour cream
150 g sugar snap peas

For the rice
200g long grain rice
50 g butter

Flat leaf parsley for garnish if you like.

Fry the chicken until cooked but still tender; put to one side. Fry the onion in the olive oil until soft. Add the stock in a pan,then chicken.Boil on low heat for 10 min. Stir in the sour cream, mix well.Add sugar snaps,heat for a few min.
Boil the rice in the normal way,in the end add butter.
Serve the stroganoff with the rice.