Ingredients (for four persons)
200 gr. grapes, white seedless
4 portions chicken breast fillet
2 tablespoons oil
250 ml chicken broth
1/2 tablespoon starch
200 gr. cream
100 gr. creamy blue cheese
Salt and pepper, freshly ground
Parsley as garnish
Season the fillets with salt and pepper, fry carefully in the oil until they are done. Keep warm.
Wash the grapes, dry in a kitchen towel and cut into halves. Gently heat the chicken broth. Mix the starch with a small portion of the cream. Add the rest of the cream and the blue cheese to the hot broth and fold in the starch. Bring to the boil until the cheese melts and the starch makes the sauce thicken. Add the grapes to the sauce and let them heat through.
Before serving, pour the sauce on the chicken breasts and garnish with parsley.
The dish may be served with noodles.
Ingredients (for 4 persons)
2 Apples, fairly sour
1 squeezed lemon
4 celery stalks
4 tablespoons rapeseed oil
1 pinch salt
1 pinch sugar
1 pinch pepper
3 tablespoons apple vinegar
3 tablespoons honey
100 gr. pine nuts
Wash the mango and cut into halves, remove the skin and cube the pulp.
Peel the cucumber, remove the seeds with a teaspoon and cube the pulp.
Peel and cube the orange.
Peel the celery stalks, removing the woody parts.
Cut the apples into small pieces or cubes.
Mix 3 tablespoons of honey and 3 tablespoons of apple vinegar with lemon juice, a pinch of salt, sugar and pepper, to taste.
Let the salad ingredients steep for at least 2 - 3 hours in the dressing. Remove from time to time.
Before serving, roast the pine nuts and decorate the salad.