The
twist is this – pushed for time – need inspiration? Take 150g of
your paté, loosen it with 150g of double (heavy) cream and warm
through. Hey presto, you have a mushroom sauce to serve with cooked
chicken, fold through pasta and add whatever you find in a fridge
forage.
By
my reckoning a mid week supper would probably take the time it takes
to cook the pasta and warm the sauce.
Ta
dah!
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