Pasta with Gorgonzola, Pears and Chives

Pasta with Gorgonzola, Pears and Chives

Pasta with Gorgonzola, Pears and Chives

Ingredients

This velvety pasta is a knockout and so easy to make. Serve it with a crispy salad and an easy bottle of red wine.

Serves 5

1 pound pappardelle or a flat long pasta such as fettuccine

350 grams soft blue cheese such as Gorgonzola, crumbled

3 ripe Bosc pears, cored and sliced into 8-10 pieces each

100 grams of butter

2 tbsp extra virgin olive oil

2 tbsp heavy cream

1/4 cup finely chopped chives

Instructions

Set a stock pot of water with a pinch of salt to boil.

Heat butter an olive oil in a large and deep skillet. Add the pears and cook on a medium flame until pears begin to caramelise. Add 2 cups of the pasta stock water to the pan.

Stir in the blue cheese and when it is melted and you have a smooth sauce drain the pasta and toss the noodles in the sauce.

Add a teaspoon of salt and season with fresh pepper.

Stir in the cream and garnish with chives, Serve hot.

http://www.taradeshpande.in/pasta-with-gorgonzola-pears-and-chives/

10 MINUTE CHOCOLATE POT DE CREME

10 MINUTE CHOCOLATE SOPHISTICATE

10 MINUTE CHOCOLATE SOPHISTICATE

Ingredients

THIS HAS A SURPRISINGLY SOPHISTICATED TASTE WHEN YOU CONSIDER THIS CHOCOLATE PUDDING TAKES 10 MINUTES TO MAKE. ITS GREAT WHEN YOU WANT SOMETHING INTENSELY CHOCOLATE HAVE NO TIME AND LOTS OF LEFTOVER BITS OF CHOCOLATE IN THE FRIDGE. IT PRODUCES A LOVELY TEXTURE THAT''S A BIT LIKE THICKENED GANACHE.

I USE ELEGANT ESPRESSO CUPS FOR THIS PUDDING AND TOP IT WITH WHIPPED CREAM, SHAVED CHOCOLATE AND SOMETIMES CARAMEL.

MAKES 6 1/2 CUP PORTIONS

300 GRAMS DARK OR BITTER CHOCOLATE BROKEN INTO SMALL PIECES

1 CAN OF CONDENSED MILK ABOUT 400 GRAMS

1.5 CUPS WHIPPING CREAM

1 TEASPOON SALTED BUTTER OR USE UNSALTED BUTTER AND A 1/4 TSP OF SALT

OPTIONAL

1.5 TBSPN LIQUEUR OF YOUR CHOICE- DARK RUM, TIA MARIA, GRAND MARNIER

Instructions

COMBINE THE FIRST 3 INGREDIENTS IN A DOUBLE BOILER OR USE A MILK BOILER. COOK ON A SLOW FLAME STIRRING CONSTANTLY UNTIL CHOCOLATE HAS JUST MELTED . SWITCH OFF FLAME AND KEEP STIRRING UNTIL MIXTURE IS SMOOTH. STIR IN THE BUTTER- IT WILL GIVE THE CHOCOLATE A NICE GLOSS.

STRAIN THROUGH A FINE SIEVE TO REMOVE ANY BITS AND PIECES. STIR IN LIQUEUR IF USING.

POUR INTO CUPS/SERVING BOWLS OF YOUR CHOICE. LEAVE ENOUGH SPACE FOR A TOPPING. COVER TIGHTLY WITH PLASTIC WRAP AND CHILL 4 HOURS.

TOP WITH WHIPPED CREAM, CHOCOLATE SHAVINGS, HOMEMADE CARAMEL SAUCE, CANDIED NUTS, BRITTLE, WHITE CHOCOLATE GANACHE OR FLEUR DE SEL.

http://www.taradeshpande.in/10-minute-chocolate-pot-de-creme/